43126-29-0

Usage

Uses

Used in Perfumery and Fragrance Industry:
(E)-megastigma-4,8-diene-3,7-dione is used as a key component in the creation of perfumes and fragrances due to its potent odor and strong, sweet, and floral scent. It contributes to the overall aroma and appeal of these products, enhancing their sensory experience for consumers.
Used in Flavorings Industry:
In the production of flavorings, (E)-megastigma-4,8-diene-3,7-dione is utilized as a flavoring agent, particularly for creating floral and fruity flavors. Its unique scent profile adds depth and complexity to various food and beverage products, enhancing their taste and overall enjoyment.
Used in Pharmaceutical Research:
(E)-megastigma-4,8-diene-3,7-dione is also used in pharmaceutical research due to its potential medicinal properties. Some studies have suggested that it may have anti-inflammatory and anti-cancer effects, making it a promising candidate for further investigation and potential development into therapeutic applications.
Used in Essential Oils:
(E)-megastigma-4,8-diene-3,7-dione is commonly found in essential oils, where it contributes to the overall scent and therapeutic properties of these oils. Essential oils containing (E)-megastigma-4,8-diene-3,7-dione are often used in aromatherapy and other holistic health practices for their potential benefits to the mind and body.

Upstream product

• 31162-42-2 4-(1-Hydroxy-4-oxo-2,6,6 trimethylcyclohexyl)-but-3-yn-2-ol 
• 24720-09-0 α-damascone 
• 35734-61-3 3-hydroxymegastigma-5,8-dien-7-one 
• 73126-99-5 (E)-megastigma-5,8-diene-3,7-dione 

Relevant academic research and scientific papers

Selective oxygenation of ionones and damascones by fungal peroxygenases

Apocarotenoids are among the most highly valued fragrance constituents, being also appreciated as synthetic building blocks. This work shows the ability of unspecific peroxygenases (UPOs, EC1.11.2.1) from several fungi, some of them being described recently, to catalyze the oxyfunctionalization of α- and β-ionones and α- and β-damascones. Enzymatic reactions yielded oxygenated products such as hydroxy, oxo, carboxy, and epoxy derivatives that are interesting compounds for the flavor and fragrance and pharmaceutical industries. Although variable regioselectivity was observed depending on the substrate and enzyme, oxygenation was preferentially produced at the allylic position in the ring, being especially evident in the reaction with α-ionone, forming 3-hydroxy-α-ionone and/or 3-oxo-α-ionone. Noteworthy were the reactions with damascones, in the course of which some UPOs oxygenated the terminal position of the side chain, forming oxygenated derivatives (i.e., the corresponding alcohol, aldehyde, and carboxylic acid) at C-10, which were predominant in the Agrocybe aegerita UPO reactions, and first reported here.

Norisoprenoids in Vitis vinifera White Wine Grapes and the Identification of a Precursor of Damascenone in These Fruits

Twenty-four norisoprenoids, which are either free volatile components of juices of Vitis vinifera cvv.Chardonnay, Semillon and Sauvignon Blanc, or are liberated by glycosidase enzyme, or acid hydrolysis of extracts of these juices, have been identified.Eleven of these norisoprenoids are reported as grape products for the first time.The hypothetical 7-oxomegastigmane precursors, grasshopper ketone (5) and megastigm-5-en-7-yne-3,9-diol (10), as well as the related allene, 9-hydroxymegastigma-4,6,7-trien-3-one (6), have been observed for the first time, cooccurring with damascenone (1), 3-hydroxy-β-damascone (2), 3-oxo-β-damascone (3) and 3-oxo-α-damascone (4).Hydrolytic studies have shown that megastigm-5-en-7-yne-3,9-diol (10) is a precursor of damascenone (1) and 3-hydroxy-β-damascone (2) during wine conservation.

Butenoyl-cyclohexanones

Use of oxygenated alicyclic compounds, some of which are new, as perfuming and/or flavouring ingredients in the manufacture of perfumes and perfumed products and/or in the preparation of artificial flavours for foodstuffs, animal feeds, beverages, pharmac

147. Model reactions for the biosynthesis of damascone-related compounds and their preparative application

We report a new general synthesis of damasconcs. In the presence of acids, 7, 8-dehydro-β-ionole (10) or the related diols 11 are converted into a mixture of β-damascone (2) and the 7, 8-dehydrotheaspiranes (19). In the same way the 6-hydroxy-7, 8-dehydro-α-ionoles 12 are transformed into a mixture of β-damascenone (3) and the 8-oxatheaspiranes (20). The reaction provides access to damascone derivatives 4-7 which have been found in nature. These synthetic experiments lend support to our hypotheses concerning the biogenesis of damascones from suitable carotenoids or their metabolites.