A warm, natural-smelling jasmine-floral note with a fatty, slightly fruity-celery facet. Softer and rounder than cis-jasmone, with a creamy, waxy undertone that adds body to floral accords.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 391.
Almost colorless, slightly oily liquid.
Very slightly soluble in water, soluble in alcohol and oils. Moderately soluble in Propylene glycol.
Intensely floral and fresh odor with fruity and somewhat myrrh-like undertone.
In proper dilution it has a pleasant, sweet, herbaceous-floral taste which is easily twisted towards a fruity note in presence of traces of fruity chemicals.
Widely used in perfume compositions, not only for artificial Jasmin and Bergamot, but in general as a floralizer in the more fruity-floral fragrance types: Ylang, Lily, Tuberose, Magnolia, etc. and it introduces a pleasant undertone in Citrus type fragrances.
Finds some use in flavor compositions, often as a mellowing agent in very artificial or chemical flavor compositions. The fruity note blends well into Banana, Peach, Apricot, Pear, etc.
1) Hexylbromide + Levulinic ester to yield a Lactone, which is reacted with Polyphosphoric acid or Phosphorpentoxide to produce Dihydrojasmone. 2) From Methyl cyclopentenolone (an isomer of Cyclotene). 3) By hydrogenation of trans-Jasmone (by-product from cis-Jasmone synthesis) and by many other methods.