3-PENTEN-2-ONE

3-PENTEN-2-ONE Basic information
Product Name:3-PENTEN-2-ONE
Synonyms:(3E)-3-Penten-2-one;(E)-CH3CH=CHC(=O)CH3;2-Oxo-3-pentene;3-penten-2-one (methyl vinyl ketone);Ethylidene acetone;ethylideneacetone;Methyl 1-propenyl ketone;METHYL PROPENYL KETONE
CAS:625-33-2
MF:C5H8O
MW:84.12
EINECS:210-888-3
Product Categories:
Mol File:625-33-2.mol
3-PENTEN-2-ONE Structure
3-PENTEN-2-ONE Chemical Properties
Boiling point 121-124 °C (lit.)
density 0.862 g/mL at 25 °C (lit.)
vapor pressure 760 mm Hg ( 121 °C)
refractive index n20/D 1.437(lit.)
FEMA 3417 | 3-PENTEN-2-ONE
Fp 70 °F
storage temp. Sealed in dry,2-8°C
solubility Chloroform (Sparingly), Ethyl Acetate (Slightly)
form Liquid
color Clear colorless
Odorat 0.10 % in dipropylene glycol. fruity acetone phenolic fishy
Odor Typefruity
Water Solubility Slightly soluble in Water
JECFA Number1124
BRN 1633505
Stability:Stable. Flammable. Incompatible with strong oxidizing and strong reducing agents, strong acids, strong bases.
LogP0.56
EPA Substance Registry System3-Penten-2-one (625-33-2)
Safety Information
Hazard Codes F,Xn
Risk Statements 11-21-36/37/38
Safety Statements 16-26-33-36/37/39
RIDADR UN 1992 3/PG 2
WGK Germany 3
RTECS SB3850000
10-19
TSCA Yes
HazardClass 3
PackingGroup II
HS Code 29141990
MSDS Information
ProviderLanguage
SigmaAldrich English
ALFA English
3-PENTEN-2-ONE Usage And Synthesis
Chemical Propertiescolourless liquid with a pungent odour
Chemical Properties3-Penten-2-one has a fruity odor becoming pungent on storage.
OccurrenceReported found among the volatile components of roasted peanuts; also in cranberry, mango, bilberry, rum, cocoa, coffee, tea, roasted filberts, roasted peanuts, potato chips, lingonberry, strawberry fruit and jam, tomato, wheat bread, parmesan cheese, yogurt, fatty fish, passion fruit, beans, mango, tamarind, rice, Bourbon vanilla, endive, shrimp, katsubushi and buckwheat.
Uses3-Penten-2-one was used in the synthesis of the alkaloids (+/-)-senepodine G and (+/-)-cermizine C.
PreparationFrom 4-hydroxy-pentan-2-one refluxed with oxalic acid.
DefinitionChEBI: An enone that is pent-2-ene in which the two methylene hydrogens have been replaced by an oxo group.
Taste threshold valuesTaste characteristics at 10 ppm: musty, stale water and phenolic with a fishy and shellfish nuance.
General Description3-Penten-2-one is volatile compound present in berry fruit of two Aronia melanocarpa genotypes. Urinary 3-penten-2-one is a useful biomarker for increased accumulation of acetaldehyde during abnormal metabolic stress.
Biochem/physiol Actions3-Penten-2-one inhibits nitric oxide production and inducible nitric oxide synthase expression via heme oxygenase-1 expression in lipopolysaccharide-activated RAW264.7 macrophages.
3-PENTEN-2-ONE Preparation Products And Raw materials
Preparation Products(NE)-N-pentan-2-ylidenehydroxylamine-->2,2-Diethyl-tetrahydro-pyran-4-one
LANTHANUM ACETYLACETONATE PR(TMHD)3 Tris(2,4-pentanedionato)chroMiuM(III) MANGANESE(II) ACETYLACETONATE Ruthenium acetylacetonate 2,4-PENTANEDIONE, SILVER DERIVATIVE Bis(2,4-pentanedionato-O,O')palladium(II) Manganic acetylacetonate 3-Ethyl-2-hydroxy-2-cyclopenten-1-one COBALT(II) ACETYLACETONATE Cupric acetylacetonate 4.5-Dimethyl-1.3-dioxolene-2-one 3-Penten-2-one, 5-(2-propenyloxy)-, (3E)- (9CI) 3-Penten-2-one, 3-methyl-4-nitro-, (Z)- (9CI) 3-Penten-2-one, 4-(methylamino)-, (3Z)- (9CI) 3-Penten-2-one, 4-fluoro-3-methyl-, (Z)- (9CI) Ferric acetylacetonate 3-Penten-2-one, 4-(methylamino)- (6CI,7CI,8CI,9CI)

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