6,6-Dimethyl-bicyclo<2.2.2>octan-2-on | 64235-42-3

• 分子结构分类: 有机化合物 - 有机氧化合物
• 英文名称: 6,6-Dimethyl-bicyclo<2.2.2>octan-2-on
• 英文别名: 6,6-Dimethylbicyclo[2.2.2]octan-2-one
• CAS: 64235-42-3
• 化学式: C₁₀H₁₆O
• 分子量: 152.236
• InChiKey: RITIWCHDHZHAKK-UHFFFAOYSA-N

计算性质

• 辛醇/水分配系数(LogP)：
  2.4
• 重原子数：
  11
• 可旋转键数：
  0
• 环数：
  3.0
• sp3杂化的碳原子比例：
  0.9
• 拓扑面积：
  17.1
• 氢给体数：
  0
• 氢受体数：
  1

文献信息

• IMPROVEMENTS IN OR RELATING TO FLAVOUR COMPOSITIONS
  申请人：Quest International Services B.V.

  公开号：EP1599181A1

  公开（公告）日：2005-11-30
• [EN] IMPROVEMENTS IN OR RELATING TO FLAVOUR COMPOSITIONS<br/>[FR] AMELIORATIONS APPORTEES A DES COMPOSITIONS AROMATIQUES
  申请人：QUEST INT SERV BV

  公开号：WO2004073668A1

  公开（公告）日：2004-09-02

  The present invention provides a flavour composition which is a mixture of flavour materials, characterised in that the flavour composition comprises at least 8 % by weight of the total weight of the flavour composition of ingredients selected from the following groups of flavour materials: (a) at least 0.5 % by weight of the flavour composition of one or more of the following: a peppermint oil comprising 1-isopropylidene-4-methyl-2-cyclohexanone in an amount from 1 % to 4% by weight, 5-methyl-2-(1-methylethyl)-1-cyclohexanone in an amount from 8 % to 13% by weight and less than 0.5% by weight of eucalyptol; a spearmint oil comprising less than 70% by weight of carvone and at least 14% by weight of limonene; or mixtures thereof; and (b) at least 0.5 % by weight of the flavour composition of two or more of the following: decanol, octanal, allyl hexanoate, anethole, aniseed rectified, basil oil, benzyl butyrate, camomile oil, cinnamic aldehyde, cis-3-hexenyl acetate, citral natural, citronella ceylon, ethyl heptanoate, eugenol, fennel sweet, geranyl acetate, ionone alpha, lime, orange flavour, para cresyl methyl ether, pinene alpha. These materials have been identified as capable of inhibiting the production of odoriferous volatile sulphur compounds by micro­organisms present in the oral cavity, and so to possess hitherto unappreciated oral malodour reducing properties.