2D Structure

3D Structure

Damascenone


Properties
PID PID00141
Mol. Weight 190.286 g/mol
LogP 3.68
Water solubility 0.001 mol/L at 20 °C
Hydrogen Bond Donor None
Hydrogen Bond Acceptor None
Rotatable Bonds None
XLogP3-AA 3.2

Damascenone

Identifiers
Formula C13H18O
PubChem CID 5366074
FEMA 3420
Flavor Profile Floral
Smiles C/C=C/C(=O)C1=C(C)C=CCC1(C)C
InChl Key POIARNZEYGURDG-FNORWQNLSA-N
InChl InChI=1S/C13H18O/c1-5-7-11(14)12-10(2)8-6-9-13(12,3)4/h5-8H,9H2,1-4H3/b7-5+
CAS Registry Number 23726-93-4, 23696-85-7
IUPAC Systematic Name (E)-1-(2,6,6-trimethylcyclohexa-1,3-dien-1-yl)but-2-en-1-one

Organ Location Map/System Distribution of Pungent Flavor Compounds’ Targets


Note: Known Targets (Gene) from 6952 literatures, DrugBank (http://www.drugbank.ca/), STITCH (http://stitch.embl.de/), ChEMBL (https://www.ebi.ac.uk/chembl/), Therapeutic Target Database (http://bidd.nus.edu.sg/group/ttd/), and Comparative Toxicogenomics Database (CTD, http://ctdbase.org/)


Related Pungent TCM

English Name Pinyin Name (Chinese Name) Latin Name Properties in TCM merdians View Graph
Eucommia ulmoidesDu Zhong Ye(杜仲叶)Eucommia LeafWarm,PungentSpleen, Stomach, Kidney, LungView Graph
Chinese Ephedra Equivalent plant: Ephedra equisetiMa Huang (麻黄)Ephedrae HerbaWarm, Pungent, Slightly BitterLung, BladderView Graph
Bugbane Equivalent plant: Cimicifuga dahurica, CiSheng Ma(升麻)Cimicifugae RhizomaCold, Sweet, PungentLung, Spleen, Large Intestine, StomachView Graph
Paniculate SwallowwortXu Chang Qing(徐长卿)Cynanchi Paniculati Radix Et RhizomaWarm, PungentLung, Spleen, StomachView Graph
Shorthorned Epimedium Equivalent plant: EpimediumYin Yang Huo (淫羊藿)Epimedii FoliumWarm, Sweet, PungentLiver, KidneyView Graph

Pharmacological action

Damascenones are a series of closely related chemical compounds that are components of a variety of essential oils. The damascenones belong to a family of

chemicals known as rose ketones, which also includes damascones and ionones. beta-Damascenone is a major contributor to the aroma of roses, despite its

very low concentration, and is an important fragrance chemical used in perfumery.

Damascenone is a fragrance ingredient used in many fragrance compounds. It may be found in fragrances used in decorative cosmetics, fine fragrances,

shampoos, toilet soaps and other toiletries as well as non-cosmetic products such as household cleaners and detergents.

Damascenone is well-known for its potent flavour with an extremely low odour threshold. Damascenone is an example of terpenes found in citrus and other

fruits at low concentrations. Damascenone is a potent flavour compound, possessing an extremely low odour threshold of 0.002 ppb in water.

Damascenone was also determined as one of the most important odour components of Japanese green tea (Sencha) products. Damascenone exhibited the

highest odour potencies after heat processing and is mainly responsible for the sweet flavour of heated black tea.



Note: Click anywhere in the blank, you can drag the whole dynamic diagram. Click on a node, you can drag his location to see it more clearly. The blue circle represents pharmacology, toxicology, or daily use. Orange hexagon represents the pungent compounds.

References

1. https://en.wikipedia.org/wiki/Damascenone

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4. Yang Z, Baldermann S, Watanabe N. Recent studies of the volatile compounds in tea[J]. Food Research International, 2013, 53(2): 585-599.

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6. Uddin A N, Labuda I, Burns F J. A novel mechanism of filaggrin induction and sunburn prevention by -damascenone in Skh-1 mice[J]. Toxicology and applied pharmacology, 2012, 265(3): 335-341.

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12. Buttery, R. G., Teranishi, R., Ling, L. C., Turnbaugh, J. G. Quantitative and sensory studies on tomato paste volatiles[J]. Journal of Agricultural and Food Chemistry, 1990, 38(1): 336-340.

13. Buttery R G, Teranishi R, Ling L C. Fresh tomato aroma volatiles: a quantitative study[J]. Journal of Agricultural and Food Chemistry, 1987, 35(4): 540-544.

14. Kumazawa K, Masuda H. Identification of potent odorants in Japanese green tea (Sen-cha)[J]. Journal of agricultural and food chemistry, 1999, 47(12): 5169-5172.

15. Kumazawa K, Masuda H. Change in the flavor of black tea drink during heat processing[J]. Journal of agricultural and food chemistry, 2001, 49(7): 3304-3309.

16. Kinoshita, T., Hirata, S., Yang, Z., Baldermann, S., Kitayama, E., Matsumoto, S., Watanabe, N. Formation of damascenone derived from glycosidically bound precursors in green tea infusions[J]. Food chemistry, 2010, 123(3): 601-606.

17. Lapczynski, A., Lalko, J., McGinty, D., Bhatia, S., Letizia, C. S., Api, A. M. Fragrance material review on damascenone[J]. Food and Chemical Toxicology, 2007, 45(1): S172-S178.

18. Puglisi, C. J., Elsey, G. M., Prager, R. H., Skouroumounis, G. K., Sefton, M. A. Identification of a precursor to naturally occurring -damascenone[J]. Tetrahedron Letters, 2001, 42(39): 6937-6939.

19. Demain A L, Martens E. Production of valuable compounds by molds and yeasts[J]. The Journal of antibiotics, 2017, 70(4): 347.

20. Knight, S., Klaere, S., Fedrizzi, B., Goddard, M. R. Regional microbial signatures positively correlate with differential wine phenotypes: evidence for a microbial aspect to terroir[J]. Scientific reports, 2015, 5: 14233.