Diffusive, warm-spicy, somewhat fruity, but
in dilution more floral odor of good tenacity.
Its beauty is truly demonstrated in dilutions
below one percent, or in modest amounts in a
perfume composition. The pure material has
notes reminiscent of Celery seed, some find
it "bread-like", others find it "fruity","waxy"
etc. Evaluation of a powerful odorant should
be undertaken by proper dilution of the
material so that nuances can be studied without the inconveniences of odor fatigue.
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.
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.
Traces, often mere fractions of one percent
in a perfume oil may introduce just that wanted warmth and deep floral note almost unobtainable with other chemicals.
Jasmone's flavor power is even greater. Concentrations of about 1 ppm have perceptible effect in
many fruit flavors, while naturally, concentrations in Mint flavors are higher.
A ketone found in jasmine oil and other flower oils.
Taste characteristics at 25 ppm: woody, bitter, tea, with a citrus and floral nuance.
Flammability and Explosibility
Not classified
A review and classification on the synthesis of jasmone is available.
