Terpenic ketone; odorant in fruits, vegetables, honey, wine and beer. Isoln from Bulgarian rose oil, Rosa damascena Mill., and synthesis: E. Demole et al., Helv. Chim. Acta 53, 541 (1970). Synthetic studies: G. Büchi, H. Wüest, ibid. 54, 1767 (1971); K. S. Ayyar et al., J. Chem. Soc. Perkin Trans. 1 1975, 1727. Identification in grapes: T. E. Acree et al., J. Agric. Food Chem. 29, 688 (1981); in tomato volatiles: R. G. Buttery et al., Chem. Ind. (London) 1988, 238. Quantitative determn in foods: A. Sen et al., J. Agric. Food Chem. 39, 757 (1991); in beers: F. Chevance et al., ibid. 50, 3818 (2002). Reactivity in wine: M. A. Daniel et al., ibid. 52, 8127 (2004).