2-methyl-2-pentenal

2-methylpent-2-enal

CAS: 623-36-9 C6 H10 O MW: 98.14490000 green fruity

Identification

Name2-methyl-2-pentenal
IUPAC2-methylpent-2-enal
CAS Number623-36-9
EINECS210-789-5
FDA UNII947O3MC76M
Molecular FormulaC6 H10 O
Molecular Weight98.14490000
MDL NumberMFCD00006978
Beilstein0506124
CoE Number2129

Regulatory

JECFA Food Flavoring1209 2-methyl-2-pentenal
DG SANTE Food Flavourings05.090 2-methylpent-2-enal
FEMA Number3194
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)623-36-9 ; 2-METHYL-2-PENTENAL

Physical Properties

Appearance colorless clear liquid (est)
Assay 97.00 to 100.00
Food Chemicals Codex Listed No
Specific Gravity 0.84800 to 0.85900 @ 25.00 °C., 0.85300 to 0.86000 @ 20.00 °C.
Pounds per Gallon - (est). 7.056 to 7.148
Pounds per Gallon - est. 7.106 to 7.164
Refractive Index 1.44500 to 1.45200 @ 20.00 °C., 1.44800 to 1.45200 @ 20.00 °C.
Boiling Point 137.00 °C. @ 765.00 mm Hg, 135.00 to 136.00 °C. @ 760.00 mm Hg (est)
Acid Value 10.00 max. KOH/g
Vapor Pressure 7.341000 mmHg @ 25.00 °C. (est)
Vapor Density 3.3 ( Air = 1 )
Flash Point 89.00 °F. TCC ( 31.67 °C. )
logP (o/w) 1.700 (est)
Soluble in alcohol
Insoluble in water

Organoleptic Properties

Odor Strength medium ,
Substantivity < 1 hour(s) at 100.00 %
Odor Description
at 10.00 % in dipropylene glycol.
Pungent, fruity with a juicy ripe aldehydic nuance
Powerful green grassy and diffusive odor, slightly fruity
Fruity, Spicy, Powerfull, Grassy
Aldehydic/ Aldehyde, Grass, Green
Poweful green gassy and diffusive odor, somewhat fruity
Odor sample from FRUTAROM USA INC,
Taste Description
sweet aldehydic fruity jammy brown beany alliaceous grassy
at 20.00 ppm.

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Oral/Parenteral Toxicityoral-rat LD50 4290 mg/kg
Dermal Toxicityskin-rabbit LD50 4500 uL/kg
Inhalation Toxicityinhalation-rat LC50 2000 ppm/4H

GHS Classification

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

Safety in Use

Categoryflavor and fragrance agents
RIFM Fragrance Material Safety AssessmentSearch
Recommendation for 2-methyl-2-pentenal usage levels up to0.2000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU)11.93 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA)0.20 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI)1800 (μg/person/day)
Threshold of Concern1800 (μg/person/day)
Structure ClassI
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-
Dairy products, excluding products of category 02.0 (01.0)3.33000
Fats and oils, and fat emulsions (type water-in-oil) (02.0)3.00000
Edible ices, including sherbet and sorbet (03.0)-
Processed fruit (04.1)3.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2)3.00000
Confectionery (05.0)5.00000
Chewing gum (05.3)-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0)3.00000
Bakery wares (07.0)6.50000
Meat and meat products, including poultry and game (08.0)7.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0)3.00000
Eggs and egg products (10.0)3.00000
Sweeteners, including honey (11.0)3.00000
Salts, spices, soups, sauces, salads, protein products, etc. (12.0)1.00000
Foodstuffs intended for particular nutritional uses (13.0)-
Non-alcoholic ("soft") beverages, excl. dairy products (14.1)2.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2)1.00000
Ready-to-eat savouries (15.0)1.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0)3.00000

Alfrebro LLC/ Archer Daniels Midland Company

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FCI SAS

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FRUTAROM USA INC,

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Penta International Corporation

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R C Treatt and Co Ltd

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WholeChem, LLC

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Potential Uses

FR cherry FR coffee FR fruit FR grape grass FL onion FR raspberry FR strawberry FL walnut

Natural Occurrence

chive plant coffee PMC cognac PMC cranberry fruit grape guava fruit lovage flower oil @ 0.22% Data mustard PMC onion peanut roasted peanut plum fruit safflower bud tea black tea walnut english walnut

Synonyms

2,4- dimethyl crotonaldehyde beta- ethyl-alpha-methyl acrolein methyl 2 pentenal 2- methyl 2-pentenal 2- methyl pent-2-enal 2- methyl-2-penten-1-al 2- methyl-2-pentenal natural 2- methyl-3-ethyl acrolein alpha- methyl-beta-ethyl acrolein 2- methyl-pentenal 2- methylpent-2-enal pent-2-enal, 2-methyl- 2- pentenal, 2-methyl- PubMed: Control of Panama disease of banana by rotating and intercropping with Chinese chive (Allium tuberosum Rottler): role of plant volatiles. PubMed: Isomerisation and controlled condensation in an aqueous medium of allyl alcohol catalysed by new water-soluble rhodium complexes with 1,3,5-triaza-7-phosphaadamantane (PTA). PubMed: Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains. PubMed: Degradation of sulfide linkages between isoprenes by lipid peroxidation catalyzed by manganese peroxidase.