ethyl cyclopentenolone
ethylcyclopentenolone
Identification
| Name | ethyl cyclopentenolone |
| IUPAC | 3-ethyl-2-hydroxycyclopent-2-en-1-one |
| CAS Number | 21835-01-8 |
| EINECS | 244-606-5 |
| FDA UNII | XH8EA788C9 |
| Molecular Formula | C7 H10 O2 |
| Molecular Weight | 126.15510000 |
| MDL Number | MFCD00012391 |
| Nikkaji Number | J225.452B |
| CoE Number | 759 |
Regulatory
| JECFA Food Flavoring | 419 ethylcyclo-pentenolone |
| DG SANTE Food Flavourings | 07.057 3-ethylcyclopentan-1,2-dione |
| FEMA Number | 3152 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 21835-01-8 ; 3-ETHYL-2-HYDROXY-2-CYCLOPENTEN-1-ONE |
Physical Properties
| Appearance | pale brown powder (est) |
| Assay | 90.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 1.06700 @ 25.00 °C. |
| Refractive Index | 1.47600 @ 20.00 °C. |
| Melting Point | 36.00 to 43.00 °C. @ 760.00 mm Hg |
| Boiling Point | 78.00 to 80.00 °C. @ 4.00 mm Hg, 65.00 to 68.00 °C. @ 1.00 mm Hg |
| Vapor Pressure | 0.002000 mmHg @ 25.00 °C. (est) |
| Flash Point | 212.00 °F. TCC ( 100.00 °C. ) |
| logP (o/w) | 0.080 (est) |
| Shelf Life | 12.00 month(s) or longer if stored properly. |
| Storage | refrigerate in tightly sealed containers. |
| Soluble in | alcohol |
| Insoluble in | water |
Organoleptic Properties
| Odor Strength | high , |
| Substantivity | 92 hour(s) at 20.00 % in dipropylene glycol |
| Odor Description |
at 1.00 % in propylene glycol. at 0.50 %.
|
| Odor sample from | Pure Synthetics, Inc. |
| Taste Description |
at 12.00 ppm. Powerful caramelic, walnut, coffee and toasted bread notes
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | Not determined |
| Dermal Toxicity | Not determined |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for ethyl cyclopentenolone usage levels up to | 0.3000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 32.00 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 23.00 (μg/capita/day) |
| Structure Class | II |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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