2 6 6 trimethyl 2 cyclohexene 1 4 dione

Manufactured by Merck Group

Sourced in United States, Spain

2,6,6-trimethyl-2-cyclohexene-1,4-dione is a chemical compound that functions as a key intermediate in organic synthesis. It is a cyclic diketone with a conjugated system of carbonyl groups and a trimethylcyclohexene ring. This compound can serve as a versatile building block for the preparation of various heterocyclic and alicyclic compounds.

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2 protocols using 2 6 6 trimethyl 2 cyclohexene 1 4 dione

Analysis of Volatile Compounds

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C7-C40 saturated alkane mixture, hexanal, (E)-2-hexenal, 1-hexanol, 1-octen-3-ol, β-myrcene, octanal, (E,E)-2,4-heptadienal, benzeneacetaldehyde, nonanal, (E,Z)-2,6-nonadienal, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, decanal, α-ionone, and β-ionone were purchased from Sigma-Aldrich Company ltd., USA. Benzaldehyde and benzyl alcohol were from Aladdin Bio-Chem Technology Co., ltd, Shanghai, China. 2-acetyl-1-pyrroline was purchased from TRC (Canada).

Junxing L., Aiqing M., Gangjun Z., Xiaoxi L., Haibin W., Jianning L., Hao G., Xiaoming Z., Liting D, & Chengying M. (2022). Assessment of the ‘taro-like’ aroma of pumpkin fruit (Cucurbita moschata D.) via E-nose, GC–MS and GC-O analysis. Food Chemistry: X, 15, 100435.

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Saffron Characterization and Aroma Evaluation

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Samples. Saffron from the Protected Designation of Origin (PDO) “Azafrán de La Mancha” was directly purchased from the producer Agrícola Técnica de Manipulación y Comercialización (Minaya, Albacete, Spain). Category I saffron was ground and characterized according to ISO 3632:2011 [25 ] (

A_{1 cm}^{1 %}

440 nm: 235 ± 2,

A_{1 cm}^{1 %}

257 nm: 97 ± 3, and

A_{1 cm}^{1 %}

330 nm: 22 ± 1). Cured ham was obtained from the company Benibaldo, S.A.U. (Albacete, Spain), and rice flour obtained from Panificadora Conquense Agrícola, S.A. (Cuenca, Spain), a usual product in the ham industry, was used in this study as a solid support to retain the patterns and for solid dilution of saffron.
Patterns. A total of four patterns of the major aromatic components of saffron were used. Safranal (purity: 90%), linalool (purity: 97%), isophorone (purity: 97%), and 2,6,6-trimethyl-2-cyclohexene-1,4-dione (purity: 98%) were obtained from Sigma-Aldrich (Madrid, Spain).
Solvent. Cyclohexane of analytical grade was obtained from Panreac (Barcelona, Spain).

Gómez-Sáez E.M., Moratalla-López N., Lorenzo C., Vergara H, & Alonso G.L. (2021). Determination of Saffron Volatiles by HS-SBSE-GC in Flavored Cured Ham. Molecules, 26(7), 2073.

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