GRADE & PURITY ≥98%

Synonyms

3-Methyl-2-(cis-2-pentenyl)-2-cyclopenten-1-one | BRN 1907713 | JASMONE | Jasmone, 90% | 3-Methyl-2-(cis-2-penten-1-yl)-2-cyclopenten-1-one | DTXSID4047092 | LMFA02020009 | Jasmone (6CI) | Q418077 | 2-Cyclopenten-1-one, 3-methyl-2-(2Z)-2-pentenyl- (9CI) |

Storage

Argon charged,Room temperature

Shipped In

Normal

Specifications

Sinónimos

3-Methyl-2-(cis-2-pentenyl)-2-cyclopenten-1-one | BRN 1907713 | JASMONE | Jasmone, 90% | 3-Methyl-2-(cis-2-penten-1-yl)-2-cyclopenten-1-one | DTXSID4047092 | LMFA02020009 | Jasmone (6CI) | Q418077 | 2-Cyclopenten-1-one, 3-methyl-2-(2Z)-2-pentenyl- (9CI) |

Especificaciones y pureza

≥98%

Condiciones de almacenamiento de almacenamiento

Argon charged, Room temperature

Enviado en

Normal

Pureza

≥98%

Nombres e identificadores

• Pubchem Sid: 504760581
• Pubchem Sid Url: https://pubchem.ncbi.nlm.nih.gov/substance/504760581
• Sonrisas canónicas: CCC=CCC1=C(CCC1=O)C
• IUPAC Name: 3-methyl-2-[(Z)-pent-2-enyl]cyclopent-2-en-1-one
• InChIKey: XMLSXPIVAXONDL-PLNGDYQASA-N
• INCHI: 1S/C11H16O/c1-3-4-5-6-10-9(2)7-8-11(10)12/h4-5H,3,6-8H2,1-2H3/b5-4-
• Isómeros SMILES: CC/C=C\CC1=C(CCC1=O)C
• WGK Alemania: 2
• RTECS: GY7301000
• Peso molecular: 164.24
• Beilstein: 1907713
• Reaxy-Rn: 1907712
• Reaxys-RN_link_address: https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1907712&ln=

Taxonomic Classification

Taxonomy Tree

• Kingdom Organic compounds
  • Superclass Organic oxygen compounds
    • Clase Organooxygen compounds
      • Subclass Carbonyl compounds
        • Level5 Ketones
          • Level6 Cyclic ketones

• Kingdom: Organic compounds
• Superclass: Organic oxygen compounds
• Clase: Organooxygen compounds
• Subclass: Carbonyl compounds
• Intermediate Tree Nodes: Ketones
• Direct Parent: Cyclic ketones
• Alternative Parents: Organic oxides Hydrocarbon derivatives
• Molecular Framework: Aliphatic homomonocyclic compounds
• Substituents: Cyclic ketone - Organic oxide - Hydrocarbon derivative - Aliphatic homomonocyclic compound
• Descripción: This compound belongs to the class of organic compounds known as cyclic ketones. These are organic compounds containing a ketone that is conjugated to a cyclic moiety.
• External Descriptors: Jasmonic acids

Data sources

1. Djoumbou Feunang Y, Eisner R, Knox C, Chepelev L, Hastings J, Owen G, Fahy E, Steinbeck C, Subramanian S, Bolton E, Greiner R, and Wishart DS. ClassyFire: Automated Chemical Classification With A Comprehensive, Computable Taxonomy. Journal of Cheminformatics, 2016, 8:61.

DOI: 10.1186/s13321-016-0174-y

Objetivos asociados (no humanos)

Thrips tabaci (33 Activities)

Explore this target

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Mecanismos de acción

Propiedades químicas y físicas

• Sensibilidad: Light sensitive.
• Índice de refracción: 1.498
• Punto de inflamación (°F): 107 °C
• Punto de inflamación (°C): 107°C
• Punto de ebullición (°C): 134-135°C
• Peso molecular: 164.240 g/mol
• XLogP3: 2.200
• Hydrogen Bond Donor Count: 0
• Hydrogen Bond Acceptor Count: 1
• Rotatable Bond Count: 3
• Exact Mass: 164.12 Da
• Monoisotopic Mass: 164.12 Da
• Topological Polar Surface Area: 17.100 Ų
• Heavy Atom Count: 12
• Formal Charge: 0
• Complexity: 233.000
• Isotope Atom Count: 0
• Defined Atom Stereocenter Count: 0
• Undefined Atom Stereocenter Count: 0
• Defined Bond Stereocenter Count: 1
• Undefined Bond Stereocenter Count: 0
• The total count of all stereochemical bonds: 1
• Covalently-Bonded Unit Count: 1

Referencias

1. Chang He, Jingtao Zhou, Yuchuan Li, De zhang, Bernard Ntezimana, Junyu Zhu, Xiaoyong Wang, Wenluan Xu, Xiaoju Wen, Yuqiong Chen, Zhi Yu, Yu Wang, Dejiang Ni.  (2023)  The aroma characteristics of oolong tea are jointly determined by processing mode and tea cultivars.  Food Chemistry-X,      [PMID:37397208] [10.1016/j.fochx.2023.100730]

2. 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]

3. Zhihui Feng, Ming Li, Yifan Li, Xiaochun Wan, Xiaogen Yang.  (2019)  Characterization of the orchid-like aroma contributors in selected premium tea leaves.  FOOD RESEARCH INTERNATIONAL,      [PMID:32036905] [10.1016/j.foodres.2019.108841]

4. Qingshan Xu, Yaxian He, Xiaomei Yan, Shiqi Zhao, Junyan Zhu, Chaoling Wei.  (2018)  Unraveling a crosstalk regulatory network of temporal aroma accumulation in tea plant (Camellia sinensis) leaves by integration of metabolomics and transcriptomics.  ENVIRONMENTAL AND EXPERIMENTAL BOTANY,      [PMID:] [10.1016/j.envexpbot.2018.02.005]

5. Zhuo-Xiao Han, Mohammad M. Rana, Guo-Feng Liu, Ming-Jun Gao, Da-Xiang Li, Fu-Guang Wu, Xin-Bao Li, Xiao-Chun Wan, Shu Wei.  (2016)  Green tea flavour determinants and their changes over manufacturing processes.  FOOD CHEMISTRY,      [PMID:27374591] [10.1016/j.foodchem.2016.06.049]

6. Yinxiang Gao, Zhiyong Lei, Jigang Huang, Yongming Sun, Shuang Liu, Liping Yao, Jiaxin Liu, Wenxin Liu, Yanan Liu, Yan Chen.  (2024)  Characterization of Key Odorants in Lushan Yunwu Tea in Response to Intercropping with Flowering Cherry.  Foods,  13  (8): (1252).  [PMID:38672924] [10.3390/foods13081252]

7. Changyue Deng, Tao Sheng, Hui Zhu, Yujie Wu, Sanxu Shi, Yibin Zhou.  (2025)  Large-ring cyclodextrins for efficient encapsulation of diverse aroma molecules: Exploring mechanism of inclusion complex formation and stabilization.  FOOD CHEMISTRY,      [PMID:40974646] [10.1016/j.foodchem.2025.146441]

8. Yuming Wei, Ya-Ya Yu, Yuan-Chao Li, Xiao-Yu Zhong, Chun Zou, Jingming Ning, Wen-Jiang Dong, Kegang Wu, Yong-Quan Xu.  (2025)  Aroma compounds with enhanced sweet perception in tea infusions: Screening, characterization, and sweetening mechanism.  Journal of Advanced Research,      [PMID:40403842] [10.1016/j.jare.2025.05.044]