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(organic chemistry)
C11H16O A liquid ketone found in jasmine oil and other essential oils from plants.



an odiferous substance that produces the smell of jasmine; a colorless liquid. Boiling point, 135°C (at 12 mm of mercury).

Jasmone is isolated from the oil of the jasmine flower. Because of the unavailability of jasmone (I), its analogue (II), conventionally called dihydrojasmone, is used in the perfume industry.

References in periodicals archive ?
It is known that linalool exhibits strong floral, fruity, and citrus-like scents [23]; indole has fecal, animal-like, floral odor [24]; jasmone has somewhat fruity, floral, and woody aroma notes [25]; and ionone has woody and floral aroma notes [3, 24] (Supplementary Table 4).
Traces of jasmone (0.1 per cent) improve the oil's quality remarkably.
Other constituents of the oil are phellandrene, [alpha]- and [beta]-pinene, jasmone, pulegone, trans-sabinene hydrate, acetaldehyde, acetic acid, valeric acid, etc.
Chemicals such as Acetyl, Pyrazine, Citroxide, Dihydro Jasmone, Homoforunol and Spiroxide are available in lkg quantities and above.