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2,6,6-Trimethylcyclohex-2-en-1,4-dion
KETOISOPHORONE · 4-KETOISOPHORONE · 4-OXOISOPHORONE · 2,6,6-TRIMETHYLCYCLOHEX-2-ENE-1,4-DIONE · FEMA 3421 · Oxophorone · OXOISOPHORONE · 4-OXOISOPHORON
Identifikatoren & physikalische Daten
| CAS No. | 1125-21-9 |
|---|---|
| Summenformel | C9H12O2 |
| Durchschnittliche Molmasse | 152,19 g/mol |
| Monoisotopische Masse | 152,08372962 g/mol |
| SMILES | CC1=CC(=O)CC(C)(C)C1=O |
| InChIKey | AYJXHIDNNLJQDT-UHFFFAOYSA-N |
| PubChem CID | 62374 |
| ChEBI | CHEBI:179251 |
| EC No. | 214-406-2 |
| DTXSID | DTXSID9021685 |
| Lokaler Name | 2,6,6-Trimethylcyclohex-2-en-1,4-dion |
Chemische & physikalische Eigenschaften
| XLogP | 1 |
|---|---|
| Polarare Oberfläche (TPSA) | 34,1 |
| H-Brücken-Donoren | 0 |
| H-Brücken-Akzeptoren | 2 |
| Frei drehbare Bindungen | 0 |
| Schwere Atome | 11 |
| Formalladung | 0 |
| Komplexität | 246 |
| Duftstoffe | Fragrance Ingredient (2,6,6-Trimethylcyclohex-2-ene-1,4-dione) -> IFRA transparency List |
| Lebensmittelzusatzstoffe | FLAVORING AGENT OR ADJUVANT -> FDA Substance added to food |
| Aromastoffe | EU Flavoring substances |
| Löslichkeit | slightlySlightly soluble in waterSoluble (in ethanol)Chloroform (Slightly), Ethyl Acetate (Slightly) |
| Siedepunkt | 92.00 to 94.00 °C. @ 11.00 mm Hg222 °C (lit.) 92-94 °C/11 mmHg (lit.) |
| Schmelzpunkt | 21 °C26-28 °C (lit.) |
| Physical Description | SolidWhite to colourless solidWoody, musty sweet, aroma |
| Dichte | 1.03 |
| Brechungsindex | n20/D 1.491(lit.) |
| FEMA | 3421 | 2,6,6-TRIMETHYLCYCLOHEX-2-ENE-1,4-DIONE |
| Flammpunkt | 201 °F |
| Lagerbedingungen | Sealed in dry,2-8°C |
| Aggregatzustand | Liquid |
| Farbe | Pale Yellow to Yellow |
| Geruch | at 1.00 % in dipropylene glycol. musty woody sweet tea tobacco leaf |
| Geruchsart | musty |
| Biologische Quelle | synthetic |
| JECFA Number | 1857 |
| BRN | 2207030 |
| Hauptanwendungen | flavors and fragrances |
| Kosmetik-Inhaltsstoffe Funktionen | PERFUMING |
| InChI | 1S/C9H12O2/c1-6-4-7(10)5-9(2,3)8(6)11/h4H,5H2,1-3H3 |
| InChIKey | AYJXHIDNNLJQDT-UHFFFAOYSA-N |
| SMILES | CC1=CC(=O)CC(C)(C)C1=O |
| LogP (Verteilungskoeffizient) | 0.76 |
| CAS Datenbank | 1125-21-9(CAS DataBase Reference) |
| NIST chemische Informationen | 2,6,6-Trimethyl-2-cyclohexene-1,4-dione(1125-21-9) |
| EPA chemische Informationen | 2-Cyclohexene-1,4-dione, 2,6,6-trimethyl- (1125-21-9) |
Sicherheit & Vorschriften
| GHS-Einstufung | This chemical does not meet GHS hazard criteria for 3.4% (54 of 1568) of reports.WarningH302 (85.3%): Harmful if swallowed [Warning Acute toxicity, oral]P261, P264, P270, P272, P280, P301+P317, P302+P352, P321, P330, P333+P317, P362+P364, and P501 (click each P-code to see the statement)Aggregated GHS information provided per 1568 reports by companies from 10 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies. |
|---|---|
| Regulatorische Informationen | Chemical: 2-Cyclohexene-1,4-dione, 2,6,6-trimethyl-Regulation (EC) No 1831/2003 (amended)Status: Active Update: 29-01-2020 https://echa.europa.eu/registration-dossier/-/registered-dossier/166292-Cyclohexene-1,4-dione, 2,6,6-trimethyl-: Does not have an individual approval but may be used under an appropriate group standard |
| Weitere Sicherheitsinformationen | IMAP assessments - 2-Cyclohexene-1,4-dione, 2,6,6-trimethyl-: Environment tier I assessment |
| Hazard Classes and Categories | Acute Tox. 4 (85.3%) |
| Wassergefährdungsklasse (WGK) | 3 |
| TSCA-Inventar-Status | TSCA listed |
| UN-Transportnummer | UN 2811 6.1/PG 3 |
| Zollcode | 29142900 |
| R-Sätze (R) | 22-43-36/37/38 |
| Gefahrensymbole | Xn,Xi |
| Sicherheitshinweise (S) | 26-36/37-37/39-24/25 |
| Lagerklasse | 11 - Combustible Solids |
| Gefahrenklasse | Skin Sens. 1 |
Anwendungen & Verwendung
Occurrence
Reported found among the volatile components in saffron and in cigarette smoke. Also reported found in saffron, cognac, black tea, green tea, microbial fermented tea, lemon balm, cooked shrimp, roasted shrimp, corn oil and lamb’s lettuce.
Verwenden
4-Oxoisophorone is one of the major components of saffron (Crocus sativus L.) and also found to be a product of degradation of carotenoids in paprika, tomato and marigold oleoresins.