Chemical Properties
Jasmone has a floral, fruity, jasmine odor. cis-Jasmone is widely used in the creation of high quality florals like jasmine
and tuberose. Also used in the reconstitution of synthetic essential oils.
Occurrence
The cis-form is reportedly occurring naturally; it is found in the essential oils of jasmine (3%), jonquil, and
Pittosporum glabratum, in neroli oil, in peppermint (Mentha piperita), and in bergamot, apricot, raspberry, cinnamon, corn mint and
spearmint oils, beer, tea, soybean and heated beans.
Taste threshold values
Taste characteristics at 25 ppm: woody, bitter, tea, with a citrus and floral nuance.