Geranylacetone

Chemical properties

6,10-Dimethyl-5,9-undecadien-2-one has a green and rosy floral odor and fresh-floral, light, but rather penetrating sweet-rosy, slightly green, magnolia-like odor. It blends well in lavender and fruity notes, where it imparts a clean and natural character. It helps to round out floral bouquets

Occurrence

Reported found in oil of citronella, yellow passion fruit, peppermint, Scotch spearmint oil, Japanese seafood, scallop, tomato, tomato paste, citrus peel oils, carrots, papaya, melon, Parmesan cheese, milk powder, cognac, tea, starfruit, figs, mango, red sage, nectarines, clams, pork, anise, and hyssop

The Uses of Geranylacetone

(E)-6,10-Dimethylundeca-5,9-dien-2-one is diastereoselective used in preparation of Geranyl Acetone by Carroll reaction of linalool with Acetoacetate.

What are the applications of Application

Geranylacetone is a racemic geranylacetone mixture

Definition

ChEBI: A monoterpene ketone in which an (E)-geranyl group is bonded to one of the alpha-methyls of acetone. It is a component of essential oils from various plants including Nelumbo nucifera.

Preparation

By reaction of linalool and ethyl acetoacetate with an alkaline catalyst and subsequent rearrangement and decarboxylation.

Aroma threshold values

Detection: 60 ppb to 6.4 ppm

Taste threshold values

Taste characteristics at 12 ppm: floral, fruity, fatty, green, pear, apple and banana nuances