Floral

Cis-Jasmone

Note Profile

Natural

About

Cis-jasmone is a jasmine-family aroma chemical that captures a warm, diffusive jasmine floral character with herbal-green and fruity nuances. It occurs naturally in jasmine oil and is widely used in perfumery to add naturalistic depth and a slightly spicy, tea-like accent to white-floral accords. In compositions it bridges floral, green and fruity notes, enhancing realism and diffusion at low dosages.

Scent Profile

Olfactorily, cis-jasmone presents a **floral jasmine core** with a warm, slightly spicy and waxy undertone, becoming more distinctly jasmine-like when diluted. Around this core, many sources describe **green, herbal, tea-like and celery-seed nuances**, sometimes with metallic or slightly phenolic-medicinal and leathery facets that give complexity and bite. Subtle fruity and woody warmth appears in the background, helping it link jasmine florals to pear, berry or other fruit notes while maintaining good tenacity and diffusion.

ScentWheel

Breadthfocused

EnvelopeHeart · ~8h lasting

Origin

Cis-jasmone is a **cyclopentenone ketone** that was first isolated as a natural constituent of jasmine essential oil, particularly from Jasminum grandiflorum, where it contributes to the characteristic headspace profile. In modern perfumery it is typically produced by chemical synthesis, often starting from plant-derived intermediates, and sold as a colorless to pale yellow liquid with defined CAS (488-10-8) and IUPAC identities. Beyond jasmine, cis-jasmone has also been detected in other plants and is studied in plant signaling and defense, but its commercial significance lies primarily in fragrance and flavor applications.

Usage in Perfumery

Perfumers use cis-jasmone at **trace to low levels** as a heart/base component to give jasmine, tuberose, gardenia and other white-floral accords a more natural, diffusive and slightly green-spicy signature. It is valued as a bridge between floral, green and fruity notes, supporting materials like Hedione and enhancing depth in berry, pear and other fruit accords while avoiding overt sweetness. Because of its complexity and power, it is typically well-diluted and carefully dosed, and can also be used to add herbal, tea-like facets to aldehydic florals, minty accords and some ambery compositions.

A variety of