Geranylacetone - ≥98%, mixture of cis and trans , CAS No.3796-70-1

CAS: 3796-70-1 Cat. No.: G303605 Formula: C13H22O Peso molecolare: 194.31 Numero EC: 223-269-8
Disponibile su ordine
GRADE & PURITY ≥98% mixture of cis and trans
Synonyms
(E)-6,10-Dimethyl-5,9-undecadien-2-one | SCHEMBL112855 | A836300 | cis,trans-Geranylacetone | E-geranyl acetone | 6,10-Dimethyl-5(E),9-undecadien-2-one | NCGC00249179-01 | DTXCID901586 | FEMA No. 3542 | 5,9-Undecadien-2-one, 6,10-dimethyl-, (5E)- | Tox21_
Storage
Room temperature,Desiccated
Shipped In
Normal
★
Size
Germania (EU)
USA*
Price
Qty
25g
G303605-25g
—
4 Disponibile
30,28€
100g
G303605-100g
2 Disponibile
3 Disponibile
88,42€
500g
G303605-500g
1 Disponibile
1 Disponibile
307,96€
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Why this grade

≥98%, mixture of cis and trans for sensitive chromatographic and analytical workflows requiring minimal baseline interference.

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Storage & shipping

Room temperature,Desiccated Ships Normal Check lot-specific COA for exact specifications.

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Quality documents

SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.

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Literature proof

Cited in 15 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

Specifications

Sinonimi
(E)-6,10-Dimethyl-5,9-undecadien-2-one | SCHEMBL112855 | A836300 | cis,trans-Geranylacetone | E-geranyl acetone | 6,10-Dimethyl-5(E),9-undecadien-2-one | NCGC00249179-01 | DTXCID901586 | FEMA No. 3542 | 5,9-Undecadien-2-one, 6,10-dimethyl-, (5E)- | Tox21_
Specifiche e purezza
≥98%, mixture of cis and trans
Condizioni di conservazione di stoccaggio
Room temperature,Desiccated
Spedito in
Normal
Purezza
≥98%
Nomi e identificatori
Pubchem Sid504760593
Pubchem Sid Urlhttps://pubchem.ncbi.nlm.nih.gov/substance/504760593
Sorrisi canoniciCC(=CCCC(=CCCC(=O)C)C)C
IUPAC Name(5E)-6,10-dimethylundeca-5,9-dien-2-one
InChIKeyHNZUNIKWNYHEJJ-FMIVXFBMSA-N
INCHI1S/C13H22O/c1-11(2)7-5-8-12(3)9-6-10-13(4)14/h7,9H,5-6,8,10H2,1-4H3/b12-9+
Isomeri SMILES CC(=CCC/C(=C/CCC(=O)C)/C)C
CAS alternativo 689-67-8
Peso molecolare 194.31
Reaxy-Rn 1757821
Reaxys-RN_link_address https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1757821&ln=

Documentazione

📋 Safety Data Sheet (SDS)

Comprehensive hazard, handling, storage, and regulatory compliance document.

Download SDS →

✅ Certificate of Analysis (COA)

Lot-specific quality data. Enter your lot number to retrieve the exact COA.

Look up COA →

📊 Datasheet

Quick-reference summary of product specifications and applications.

View datasheet →

🔬 Specification Sheet

Full quality attributes and acceptance criteria for this grade.

View spec sheet →

Advanced Data

Taxonomic Classification

Taxonomy Tree

KingdomOrganic compounds
SuperclassLipids and lipid-like molecules
ClassePrenol lipids
SubclassMonoterpenoids
Intermediate Tree Nodes Not available
Direct ParentAcyclic monoterpenoids
Alternative Parents Ketones  Organic oxides  Hydrocarbon derivatives  
Molecular FrameworkAliphatic acyclic compounds
Substituents Acyclic monoterpenoid - Ketone - Organic oxygen compound - Organic oxide - Hydrocarbon derivative - Organooxygen compound - Carbonyl group - Aliphatic acyclic compound
DescrizioneThis compound belongs to the class of organic compounds known as acyclic monoterpenoids. These are monoterpenes that do not contain a cycle.
External Descriptors Hydrocarbons
Struttura 3D
Modello di struttura chimica interattiva





Certificati (CoA, COO, BSE/TSE e tabella di analisi)
C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

7 results found

Lot NumberCertificate TypeDataOggetto
G2319737Certificate of AnalysisMay 08, 2026 G303605
D2620112Certificate of AnalysisMay 06, 2026 G303605
J2213640Certificate of AnalysisJul 10, 2025 G303605
J2213743Certificate of AnalysisJul 10, 2025 G303605
D2507140Certificate of AnalysisJun 23, 2022 G303605
J2213662Certificate of AnalysisJun 23, 2022 G303605
K2412071Certificate of AnalysisJun 23, 2022 G303605
Proprietà chimiche e fisiche
Indice di rifrazione1.465 - 1.469
Punto di infiammabilità (°C)>110ºC
Punto di ebollizione (°C)254-258ºC
Peso molecolare194.310 g/mol
XLogP33.700
Hydrogen Bond Donor Count0
Hydrogen Bond Acceptor Count1
Rotatable Bond Count6
Exact Mass194.167 Da
Monoisotopic Mass194.167 Da
Topological Polar Surface Area17.100 Ų
Heavy Atom Count14
Formal Charge0
Complexity230.000
Isotope Atom Count0
Defined Atom Stereocenter Count0
Undefined Atom Stereocenter Count0
Defined Bond Stereocenter Count1
Undefined Bond Stereocenter Count0
The total count of all stereochemical bonds1
Covalently-Bonded Unit Count1
Citations of This Product
Riferimenti
1. Qianqian Li, Bei Li, Chaoyang Zhang, Xiaoqian Zhou, Wei Liu, Yu Mi, Zuorong Xie, Yi Li, Jianxun Li.  (2023)  Insights into key aroma of vine tea (Ampelopsis grossedentata) for grade evaluation integrating relative odor activity value, gas chromatography-olfactometry and chemometrics approaches.  FOOD CONTROL,      [PMID:] [10.1016/j.foodcont.2023.110048]
2. Lang Ming, Yuan-Wen Du, Ge-Ge Yuan, Qi Su, Xiao-Bing Shi, Huan Yu, Gong Chen.  (2023)  Spodoptera litura larvae are attracted by HvAV-3h-infected S. litura larvae-damaged pepper leaves.  PEST MANAGEMENT SCIENCE,  79  (8): (2713-2724).  [PMID:36905637] [10.1002/ps.7449]
3. Jinmin Wang, Limin Zhao, Bing Yan.  (2022)  Functionalized luminescent covalent organic frameworks hybrid material as smart nose for the diagnosis of Huanglongbing.  Journal of Materials Chemistry B,  10  (30): (5835-5841).  [PMID:35876301] [10.1039/D2TB01185A]
4. Junyao Li, Changhong Hao, Huiyan Jia, Jing Zhang, Huiting Wu, Jingming Ning, Rangjian Wang, Wei-Wei Deng.  (2022)  Aroma characterization and their changes during the processing of black teas from the cultivar, Camellia sinensis (L.) O. Kuntze cv. Jinmudan.  JOURNAL OF FOOD COMPOSITION AND ANALYSIS,      [PMID:] [10.1016/j.jfca.2022.104449]
5. Jilai Cui, Xiaoting Zhai, Danyang Guo, Wenkai Du, Ting Gao, Jie Zhou, Wilfried G. Schwab, Chuankui Song.  (2021)  Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:34932338] [10.1021/acs.jafc.1c06473]
6. Ma Lijuan, Gao Manman, Hu Jiangnan, Tong Wenzhe, Du Liping, Yu Aiqun, Huang Jihong, Li Jianxun, He Ronglin.  (2021)  Characterization of the key active aroma compounds in Pu-erh tea using gas chromatography–time of flight/mass spectrometry–olfactometry combined with five different evaluation methods.  EUROPEAN FOOD RESEARCH AND TECHNOLOGY,  248  (1): (45-56).  [PMID:] [10.1007/s00217-021-03847-2]
7. Tian Jiaxin, Mao Jie, Yu Baoting, Fouad Hatem, Ga’al Hassan, Mao Guofeng, Mo Jianchu.  (2018)  Laboratory and Field Evaluation of Multiple Compound Attractants to Culex pipiens pallens.  JOURNAL OF MEDICAL ENTOMOLOGY,  55  (4): (787-794).  [PMID:29566214] [10.1093/jme/tjy015]
8. Zhenqiu Li, Ruiping Gao, Qinggang Hao, Huifang Zhao, Longbin Cheng, Fang He, Li Liu, Xiuhua Liu, Wayne K. W. Chou, Huajie Zhu, David E. Cane.  (2016)  The T296V Mutant of Amorpha-4,11-diene Synthase Is Defective in Allylic Diphosphate Isomerization but Retains the Ability To Cyclize the Intermediate (3R)-Nerolidyl Diphosphate to Amorpha-4,11-diene.  BIOCHEMISTRY,      [PMID:27933789] [10.1021/acs.biochem.6b01004]
9. Weiwei Wu, Zhiqiang Zheng, Zhihui Wang, Biyun He, Siqing Du, Wen Zeng, Weijiang Sun.  (2025)  Identification of key aroma compounds contributing to the pleasurable sensory experience of white Peony tea using GC–MS, computational modeling, and sensory evaluation.  FOOD RESEARCH INTERNATIONAL,      [PMID:40263863] [10.1016/j.foodres.2025.116280]
10. Xuexue Zheng, He Xie, Wenjie Fu, Chao Wang, Tengfei Hu, Xingchang Ou, Jian'an Huang, Zhonghua Liu, Qin Li.  (2025)  Perceptual interactions of key aroma compounds in Fu brick tea: Odor threshold, sensory, and E-nose analysis.  Current Research in Food Science,      [PMID:40061875] [10.1016/j.crfs.2025.101004]
11. Qi Lin, Cheng Peng, Kunpeng Yu, Yanling Lin, Yongquan Xu, Lijun Li, Hui Ni, Feng Chen.  (2024)  The mining of thermostable β-glucosidase for tea aroma enhancement under brewing conditions.  FOOD CHEMISTRY,      [PMID:39089040] [10.1016/j.foodchem.2024.140624]
12. Zhonghui Zhang, Weizhen Ye, Chun Li, Haihong Zhou, Chao Wang, Penghui Liu, Binxin Zhou, Hanqing Zhao, Shouchuang Wang, Jun Yang.  (2024)  Volatilomics-Based Discovery of Key Volatiles Affecting Flavor Quality in Tomato.  Foods,  13  (6): (879).  [PMID:38540868] [10.3390/foods13060879]
13. Zhengyi Mao, Wen Zhao, Dongping Chen, Zhiyan Jiang, Qiang Liu, Jiayun Li, Yunxuan Wu, Nannan Lv, Jianting Fan.  (2025)  Cyetpyrafen, chlorfenapyr and spirodiclofen affect the olfactory recognition of Dastarcus helophoroides by acting on DhelOBP4 and DhelOBP21.  PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY,      [PMID:40915828] [10.1016/j.pestbp.2025.106568]
14. Yan Zhao, Chen-Yang Shao, Han Yan, Yue Zhang, Qun-Hua Peng, Zhi Lin, Xiao-Ting Zhai, Hai-Peng Lv, Yin Zhu.  (2026)  Unraveling the aromatic essence of baked green tea using sensomics: insights from three representative cultivars.  FOOD CHEMISTRY,      [PMID:41544474] [10.1016/j.foodchem.2026.147878]
15. Chao Li, Han Zhao, Jingjing Wang, Chenfei Liu, Shiqing He, Jingchao Zhou, Liangyu Li, Yiyao Liu, Qingping Wang, Xiaojing Shen, Junjie Wu, Guangquan Chen, Yu Wang, Liang Yang, Bin Du.  (2026)  A tumor-resident bacterium promotes cervical cancer progression through lysoPC-mediated c-Jun/c-Fos activation.  Cell Reports,  45  (3):   [PMID:41790554] [10.1016/j.celrep.2026.117079]
16. Xuewei Jia, Qingdan Yan, Yuan Gao, Yanchong Qin, Xueming Zhang, Liming Guo, Xiaoheng Ma, Jun Hu, Chunping Xu, Dongliang Li, Tianxiao Li.  (2026)  Cross-interactions of aroma compounds in Magnolia biondii essential oil revealed by dual-ligand molecular docking and sensory evaluation.  FOOD CHEMISTRY,      [PMID:] [10.1016/j.foodchem.2026.150275]
17. Chenxi Gao, Weiwei Wu, Zhiqiang Zheng, Zhihui Wang, Yao Yang, Biyun He, Yan Huang, Shixian Cao, Shuntian Yu, Zhidan Chen, Weijiang Sun.  (2026)  Identification of key aroma compounds contributing to pleasant sensory experience in purple-leaf white tea based on comprehensive sensory evaluation, GC–MS, and computational modeling.  FOOD CHEMISTRY,      [PMID:] [10.1016/j.foodchem.2026.150943]
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