3604-90-8

Usage

Uses

Used in Fragrance Industry:
(E)-5,9,14,18-tetramethyl-20-(2,6,6-trimethylcyclohexenyl)-3,5,7,9,11,13,15,17,19-icosanonaen-2-one is used as a fragrance ingredient for its distinct and appealing scent. (E)-5,9,14,18-tetramethyl-20-(2,6,6-trimethylcyclohexenyl)-3,5,7,9,11,13,15,17,19-icosanonaen-2-one's complex structure allows it to create unique and long-lasting aromas that can be used in various perfumes, colognes, and other scented products.
Used in Pharmaceutical Industry:
In the pharmaceutical industry, (E)-5,9,14,18-tetramethyl-20-(2,6,6-trimethylcyclohexenyl)-3,5,7,9,11,13,15,17,19-icosanonaen-2-one can be used as a potential therapeutic agent or as a building block for the synthesis of other bioactive compounds. Its unique molecular structure may provide novel interactions with biological targets, leading to the development of new drugs with specific therapeutic effects.
Used in Cosmetics Industry:
(E)-5,9,14,18-tetramethyl-20-(2,6,6-trimethylcyclohexenyl)-3,5,7,9,11,13,15,17,19-icosanonaen-2-one can also be utilized in the cosmetics industry, where it may serve as an active ingredient in skincare and hair care products. Its potential antioxidant, anti-inflammatory, or moisturizing properties could contribute to the development of innovative cosmetic formulations that address various skin and hair concerns.
Used in Flavor Industry:
In the flavor industry, (E)-5,9,14,18-tetramethyl-20-(2,6,6-trimethylcyclohexenyl)-3,5,7,9,11,13,15,17,19-icosanonaen-2-one can be employed as a flavor enhancer or modifier. Its unique taste and aroma profile can be used to create new and exciting flavors for the food and beverage industry, adding depth and complexity to various products.
Used in Research and Development:
Due to its complex molecular structure, (E)-5,9,14,18-tetramethyl-20-(2,6,6-trimethylcyclohexenyl)-3,5,7,9,11,13,15,17,19-icosanonaen-2-one can be a valuable compound for research and development purposes. It can be used as a model compound to study various chemical reactions, synthesis methods, and interactions with biological systems, contributing to the advancement of scientific knowledge in organic chemistry and related fields.

Purification Methods

Purify it by chromatography on a column of 1:1 MgO and HyfloSupercel (diatomaceous filter aid). Crystallise it from pet ether. Store it in the dark under N2 or Ar at 0o. Crocetin diethyl ester (8,8'-diapo-

InChI:InChI=1/C33H44O/c1-26(16-11-18-28(3)21-23-31(6)34)14-9-10-15-27(2)17-12-19-29(4)22-24-32-30(5)20-13-25-33(32,7)8/h9-12,14-19,21-24H,13,20,25H2,1-8H3/b10-9+,16-11+,17-12+,23-21+,24-22+,26-14+,27-15+,28-18+,29-19+

Upstream product

• 1107-26-2 trans-β-apo-8'-carotenal 
• 67-64-1 acetone 

Relevant academic research and scientific papers

Quantification of carotenoids in citrus fruit by LC-MS and comparison of patterns of seasonal changes for carotenoids among citrus varieties

To quantify the 18 carotenoids on the basic routes of the carotenoid biosynthesis in plants simultaneously, a method for liquid chromatography-mass spectrometry (LC-MS) using atmospheric pressure chemical ionization was developed. With this method, the seasonal changes of carotenoids in the flavedo and juice sacs of 39 citrus varieties were analyzed. On the basis of the patterns of seasonal changes of carotenoids in both flavedo and juice sacs, 39 citrus varieties were classified. In flavedo, 39 varieties were classified into 5 clusters, in which the carotenoid profiles were carotenoid-poor, phytoene-abundant, violaxanthin-abundant, violaxanthin- and β- cryptoxanthin-abundant, and phytoene-, violaxanthin-, and β-cryptoxanthin- abundant, respectively. In juice sacs, they were classified into 4 clusters, in which the carotenoid profiles were carotenoid-poor, violaxanthin-abundant, violaxanthin- and phytoene-abundant, and violaxanthin-, phytoene-, and β-cryptoxanthin-abundant, respectively. In flavedo, many citrus varieties, except for the carotenoid-poor and phytoene-abundant varieties, massively accumulated β,ε-carotenoids (e.g., lutein), β,β-carotenoids (e.g., β-cryptoxanthin and violaxanthin), and phytoene, in that order. In juice sacs, the accumulation order among β,β-carotenoids was observed. Violaxanthin accumulation preceded β-cryptoxanthin accumulation in violaxanthin-, phytoene-, and β-cryptoxanthin-abundant varieties. In each variety, the carotenoid profiles of the flavedo and juice sacs on the basis of the concentration in violaxanthin and β-cryptoxanthin were similar, with the exception of a few varieties.