2-pentenoic acid

pent-2-enoic acid

CAS: 626-98-2 C5 H8 O2 MW: 100.11716000 cheesy

Identification

Name2-pentenoic acid
IUPACpent-2-enoic acid
CAS Number626-98-2
EINECS210-975-6
FDA UNIISearch
Molecular FormulaC5 H8 O2
Molecular Weight100.11716000

Regulatory

FEMA Number4193
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)626-98-2 ; 2-PENTENOIC ACID

Physical Properties

Appearance colorless clear liquid (est)
Assay 95.00 to 100.00
Food Chemicals Codex Listed No
Boiling Point 201.00 to 203.00 °C. @ 760.00 mm Hg
Vapor Pressure 0.107000 mmHg @ 25.00 °C. (est)
Flash Point 153.00 °F. TCC ( 67.22 °C. )
logP (o/w) 1.167 (est)
Soluble in alcohol
Insoluble in water

Organoleptic Properties

Odor Description at 100.00 %.

Safety Information

Oral/Parenteral Toxicityintraperitoneal-mouse LD50 1580 mg/kg
Dermal Toxicitysubcutaneous-mouse LD50 1580 mg/kg
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryflavoring agents
Recommendation for 2-pentenoic acid usage levels up tonot for fragrance use.
baked goods10.00000
beverages(nonalcoholic)-
beverages(alcoholic)-
breakfast cereal5.00000
cheese3.00000
chewing gum-
condiments / relishes-
confectionery froastings10.00000
egg products-
fats / oils2.00000
fish products2.00000
frozen dairy3.00000
fruit ices3.00000
gelatins / puddings-
granulated sugar-
gravies15.00000
hard candy10.00000
imitation dairy-
instant coffee / tea-
jams / jellies-
meat products2.00000
milk products3.00000
nut products-
other grains5.00000
poultry2.00000
processed fruits2.00000
processed vegetables-
reconstituted vegetables-
seasonings / flavors5.00000
snack foods-
soft candy10.00000
soups5.00000
sugar substitutes-
sweet sauces5.00000

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Potential Uses

None Found

Natural Occurrence

banana fruit beef PMC chicken fat PMC

Synonyms

pent-2-en-1-oic acid pent-2-enoic acid Try the PubMed Search.