79899
Piperitone
analytical standard
Sinónimos:
3-Carvomenthenone, 6-Isopropyl-3-methyl-2-cyclohexen-1-one, p-Menth-1-en-3-one
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About This Item
Fórmula empírica (notación de Hill):
C10H16O
Número de CAS:
Peso molecular:
152.23
Número CE:
Número MDL:
Código UNSPSC:
85151701
ID de la sustancia en PubChem:
NACRES:
NA.24
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grado
analytical standard
Análisis
≥98.0% (mixture of enantiomers, predominantly (-)-enantiomer, GC)
caducidad
limited shelf life, expiry date on the label
formato
neat
temp. de almacenamiento
2-8°C
cadena SMILES
CC(CCC1C(C)C)=CC1=O
InChI
1S/C10H16O/c1-7(2)9-5-4-8(3)6-10(9)11/h6-7,9H,4-5H2,1-3H3
Clave InChI
YSTPAHQEHQSRJD-UHFFFAOYSA-N
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Descripción general
Piperitone is a monocyclic monoterpenoid, which occurs in eucalyptus oil. It is a good source of menthone and thymol.
Aplicación
- Biocontrol Activity of Essential Oils: Piperitone is studied for its role in the chemical composition and biocontrol efficacy of essential oils against soil-borne fungal pathogens. Its inclusion enhances the antifungal properties of essential oil blends, contributing significantly to sustainable agricultural practices (Akdeniz and Kesimci, 2024).
- Antimicrobial Activity of Mentha suaveolens: Research includes analyzing the quality and chemical composition of Mentha suaveolens essential oil, in which piperitone is a major component. This study elucidates its antimicrobial potential, indicating its broad applications in pharmaceutical and cosmetic industries (Afrokh et al., 2024).
- Attraction Influence by Fungal Symbionts: Piperitone′s role is examined in the context of how volatiles from nutritional fungal symbionts influence the attraction behaviors of specific beetle species to ethanol-baited traps. This research provides insights into ecological interactions and pest management strategies (Tobin et al., 2024).
- Aging Aroma Compounds in Baijiu: Piperitone is characterized within key aging aroma compounds in aged Jiangxiangxing Baijiu. The study highlights factors influencing its formation during storage, important for improving product quality in the beverage industry (Wang et al., 2024).
- Essential Oil Yield and Composition: Research on Clinopodium nepeta subsp. spruneri investigates how harvest season and cultivation methods affect the yield and composition of essential oil, with piperitone as a focus. This provides valuable information for optimizing cultivation practices to maximize therapeutic and commercial outputs (Vlachou et al., 2023).
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Find a digital Reference Material for this product available on our online platform ChemisTwin® for NMR. You can use this digital equivalent on ChemisTwin® for your sample identity confirmation and compound quantification (with digital external standard). An NMR spectrum of this substance can be viewed and an online comparison against your sample can be performed with a few mouseclicks. Learn more here and start your free trial.
Palabra de señalización
Warning
Frases de peligro
Consejos de prudencia
Clasificaciones de peligro
Eye Irrit. 2 - Skin Irrit. 2
Código de clase de almacenamiento
10 - Combustible liquids
Clase de riesgo para el agua (WGK)
WGK 1
Punto de inflamabilidad (°F)
182.3 °F - closed cup
Punto de inflamabilidad (°C)
83.5 °C - closed cup
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Los clientes también vieron
Terpenoids (2009)
Magali Picard et al.
Journal of agricultural and food chemistry, 64(40), 7576-7584 (2016-10-01)
Piperitone was recently identified in red Bordeaux wines, and this study was designed to further explore its contribution to wine aroma. Firstly, a geographical origin effect was detected within the Bordeaux region (left versus right banks of the Gironde estuary)
Alexandre Pons et al.
Food chemistry, 206, 191-196 (2016-04-05)
The present study concerns the search for new aroma compounds associated with the flavor of aged and prematurely aged red wines. Sensory descriptive analysis associated with gas chromatography-olfactometry was first performed to find specific odoriferous zones. One of the zones
Organic Chemistry, Volume 2: Stereochemistry And The Chemistry Natural Products, 5/E (1956)
Lucyna Balcerzak et al.
Food chemistry, 301, 125283-125283 (2019-08-05)
A small library of 57 low molecular weight oximes was prepared from fragrant aldehydes and ketones, and their olfactory profiles were determined. The most substantive and interesting in terms of the sensory impressions were (+)-isomenthone oxime (fresh, musty, green) and
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