Moligand™, 10 mM in DMSO Moligand™ for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Protected from light,Store at -80°C Ships Dry ice packs + Cold packs Check lot-specific COA for exact specifications.
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Cited in 26 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
α-Ionone (alpha-Ionone) is an activator of the olfactory receptor OR10A6 . α-Ionone induces apoptosis by activating OR10A6 and increasing the phosphorylation of the LATS-YAP-TAZ signaling axis in the Hippo pathway. α-Ionone can inhibit tumor formation both in vivo and in vitro.
| Isómeros SMILES | CC1=CCCC(C1/C=C/C(=O)C)(C)C |
|---|---|
| WGK Alemania | 2 |
| RTECS | EN0525000 |
| Peso molecular | 192.3 |
| Reaxy-Rn | 2046084 |
| Reaxys-RN_link_address | https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=2046084&ln= |
Comprehensive hazard, handling, storage, and regulatory compliance document.
Download SDS →Lot-specific quality data. Enter your lot number to retrieve the exact COA.
Look up COA →Full quality attributes and acceptance criteria for this grade.
View spec sheet →| Índice de refracción | 1.50 |
|---|---|
| Punto de inflamación (°F) | 244.4 °F |
| Punto de inflamación (°C) | 118 °C |
| Punto de ebullición (°C) | 148 °C/28 mmHg |
| 1. Mingming Zhang, Meiqin Li, Fang Wang, Jianxin Chen, Yifan Li, Gensheng Chen, Yuwan Wang, Zhihui Feng, Junfeng Yin. (2025) Effect of hydrogen carbonate in brewing water on the aroma of tea infusions. Food Chemistry-X, [PMID:40698371] [10.1016/j.fochx.2025.102758] |
| 2. Meiqin Li, Zhihui Feng, Fang Wang, Jianxin Chen, Jie Fan, Jieqiong Wang, Zhengquan Liu, Junfeng Yin. (2023) Effects of brewing water on the volatile composition of tea infusions. FOOD CHEMISTRY, [PMID:37516052] [10.1016/j.foodchem.2023.136971] |
| 3. Xiaomin Zhang, Gaofeng Hu, Chaoyang Xu, Wen Nie, Kezhou Cai, Hongmei Fang, Baocai Xu. (2023) Inhibition of benzo[a]pyrene formation in charcoal-grilled pork sausages by ginger and its key compounds. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 103 (6): (2838-2847). [PMID:36700254] [10.1002/jsfa.12470] |
| 4. Cong Liu, Chao Wang, Tingting Zheng, Miaomiao Zhao, Wanying Gong, Qiaomei Wang, Liang Yan, Wenjie Zhang. (2022) Characterization of Key Odor-Active Compounds in Sun-Dried Black Tea by Sensory and Instrumental-Directed Flavor Analysis. Foods, 11 (12): (1740). [PMID:35741938] [10.3390/foods11121740] |
| 5. Chao Wang, Juan Li, Ya Zhang, Zhongrong He, Yin Zhang, Xingmin Zhang, Zhuoyue Guo, Jianan Huang, Zhonghua Liu. (2021) Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea. FOOD CHEMISTRY, [PMID:34799127] [10.1016/j.foodchem.2021.131546] |
| 6. Xie Chao, Lin Longfei, Huang Liang, Wang Zixin, Jiang Zhiwei, Zhang Zehui, Han Buxing. (2021) Zn-Nx sites on N-doped carbon for aerobic oxidative cleavage and esterification of C(CO)-C bonds. Nature Communications, 12 (1): (1-12). [PMID:34376654] [10.1038/s41467-021-25118-0] |
| 7. Liping Du, Chao Wang, Chenxia Zhang, Lijuan Ma, Yongquan Xu, Dongguang Xiao. (2019) Characterization of the volatile and sensory profile of instant Pu-erh tea using GC × GC-TOFMS and descriptive sensory analysis. MICROCHEMICAL JOURNAL, [PMID:] [10.1016/j.microc.2019.02.036] |
| 8. Sheng-Ming Xie, Nan Fu, Li Li, Bao-Yan Yuan, Jun-Hui Zhang, Yan-Xia Li, Li-Ming Yuan. (2018) Homochiral Metal–Organic Cage for Gas Chromatographic Separations. ANALYTICAL CHEMISTRY, [PMID:29989398] [10.1021/acs.analchem.8b01670] |
| 9. Yan-Chen Wang, Peng Li, De-Fu Chi. (2017) Electrophysiological and laboratory behavioral responses of a leaf beetle pest of elm, Ambrostoma quadriimpressum, to selected plant volatiles and essential oils. ENTOMOLOGIA EXPERIMENTALIS ET APPLICATA, 163 (2): (140-149). [PMID:] [10.1111/eea.12562] |
| 10. Jun-Hui Zhang, Sheng-Ming Xie, Mei Zhang, Min Zi, Pin-Gang He, Li-Ming Yuan. (2014) Novel Inorganic Mesoporous Material with Chiral Nematic Structure Derived from Nanocrystalline Cellulose for High-Resolution Gas Chromatographic Separations. ANALYTICAL CHEMISTRY, [PMID:25188539] [10.1021/ac502073g] |
| 11. Zhi-Xin Fei, Mei Zhang, Jun-Hui Zhang, Li-Ming Yuan. (2014) Chiral metal–organic framework used as stationary phases for capillary electrochromatography. ANALYTICA CHIMICA ACTA, [PMID:24856511] [10.1016/j.aca.2014.04.054] |
| 12. Xuewei Jia, Yuan Gao, Hui Xi, Chun Cui, Xiao Yang, Baojiang He, Chunping Xu, Mingqi Gao, Tianxiao Li. (2025) A flavor imitation method for Osmanthus aroma based on molecular docking screening and odor activity value analysis. LWT-FOOD SCIENCE AND TECHNOLOGY, [PMID:] [10.1016/j.lwt.2025.117697] |
| 13. Xiao Jia, Hongli Cui, Song Qin, Jingnan Ren, Zhifeng Zhang, Qi An, Nawei Zhang, Jinchu Yang, Yongfeng Yang, Gang Fan, Siyi Pan. (2024) Characterizing and decoding the key odor compounds of Spirulina platensis at different processing stages by sensomics. FOOD CHEMISTRY, [PMID:39182338] [10.1016/j.foodchem.2024.140944] |
| 14. Jian Ouyang, Ronggang Jiang, Huimin An, Xingchang Ou, Jing Wang, He Xie, Wenjie Fu, Jing Zhang, Hongyu Chen, Qi Liu, Juan Li, Haitao Wen, Ligui Xiong, Jian-an Huang, Zhonghua Liu. (2025) Decoding the specific minty-like aroma of ‘Rucheng baimaocha’ (camellia pubescens) black tea. Food Chemistry-X, [PMID:39995401] [10.1016/j.fochx.2025.102253] |
| 15. Guo Wei-Wei, Luo Li-Wen, Wang Ding-Zhong, Fu Ying-Jie, Xi Hui, Sun Shi-Hao. (2024) Effects of ethyl palmitate on the release of aroma compounds in propanediol–ethanol solution and its mechanisms. Frontiers in Chemistry, [PMID:38915902] [10.3389/fchem.2024.1381835] |
| 16. 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] |
| 17. Guojian Deng, Lunfang Huang, Wenya Wang, Tianzi Yu, Jingming Ning, Yujie Wang. (2024) Mechanism of key volatiles in osmanthus scented green tea on the improvement of its aroma and taste quality. FOOD CHEMISTRY, [PMID:39047484] [10.1016/j.foodchem.2024.140560] |
| 18. 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] |
| 19. Yujie Wang, Guojian Deng, Lunfang Huang, Jingming Ning. (2024) Sensory-directed flavor analysis reveals the improvement in aroma quality of summer green tea by osmanthus scenting. Food Chemistry-X, [PMID:39007121] [10.1016/j.fochx.2024.101571] |
| 20. 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] |
| 21. Yuanyuan Huang, Yu Sun, Arshad Mehmood, Tingting Lu, Xiumin Chen. (2024) Unraveling the temporal changes of Maillard reaction products and aroma profile in coffee leaves during hot-air drying. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2024.106055] |
| 22. Dai Binwei, Chen Weixuan, Huang Weihong, Liu Junsheng, Li Bo, He Puming, Grierson Donald, Tu Youying, Wu Yuanyuan. (2024) Volatiles profiles and factors affecting absorption of key odorants in Osmanthus black tea. Food Quality and Safety, [PMID:] [10.1093/fqsafe/fyae020] |
| 23. Dianqi Yang, Jiawei Huang, Yufeng Wu, Lijin Jiang, Chenyu Zhang, Zhipeng Qi, Da Wu, Jiale Wang, Xiaoqiang Ma. (2025) Microbial Biosynthesis of β-Ionone and Its Hydroxylated Derivative via Enzyme and Metabolic Engineering. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:41442486] [10.1021/acs.jafc.5c08549] |
| 24. Wen Li, Mingchun Wen, Lu Li, Xuanrong Huang, Zekai Wang, Chi-Tang Ho, Piaopiao Long, Zisheng Han, Liang Zhang. (2026) The interaction of milk protein and black tea aroma compounds: Selectivity, binding mechanism, and theaflavins’ effect. Food & Function, [PMID:41738367] [10.1039/D5FO04942C] |
| 25. Hongyu Chen, Ronggang Jiang, Huimin An, Hao Xu, Xingchang Ou, Kuofei Wang, Yuan Chen, Youcang Jiang, Shi Li, Jianan Huang, Zhonghua Liu. (2026) Characterization of key odor-active volatiles in jasmine green tea by sensomics and chemometrics. Food Chemistry-X, [PMID:41799623] [10.1016/j.fochx.2026.103695] |
| 26. Dong Wang, Xinrui Huang, Yan Liu, Lian He, Xiaoqin Wu, Fan Wu, Liyong Luo, Liang Zeng. (2026) Characterization of key aroma compounds contributing to tropical fruity and Citrus notes and the mechanism of characteristic aroma formation in Dali-variety black tea. FOOD CHEMISTRY, [PMID:] [10.1016/j.foodchem.2026.148762] |
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