ChemicalBook Product Catalog Flavors and fragrances Synthetic fragrances Carboxylic acids and esters Aromatic carboxylic acid ester Ethyl 2-methyl-4-pentenoate

Ethyl 2-methyl-4-pentenoate

Ethyl 2-methyl-4-pentenoate Basic information
Product Name:Ethyl 2-methyl-4-pentenoate
Synonyms:2-METHYL-4-PENTENOIC ACID ETHYL ESTER;ETHYL 2-METHYL-4-PENTENOATE;FEMA 3489;2-methyl-4-pentenoicaciethylester;4-Pentenoic acid, 2-methyl-, ethyl ester;4-Pentenoicacid,2-methyl-,ethylester;ethyl 2-methylpent-4-en-1-oate;ETHYL 2-METHYL-4-PENTENOATE 98+%
CAS:53399-81-8
MF:C8H14O2
MW:142.2
EINECS:258-520-0
Product Categories:C8 to C9;Carbonyl Compounds;Alphabetical Listings;E-F;Flavors and Fragrances;Esters
Mol File:53399-81-8.mol
Ethyl 2-methyl-4-pentenoate Structure
Ethyl 2-methyl-4-pentenoate Chemical Properties
Melting point -65.52°C (estimate)
Boiling point 153-155 °C (lit.)
density 0.873 g/mL at 25 °C (lit.)
FEMA 3489 | ETHYL 2-METHYL-4-PENTENOATE
refractive index n20/D 1.417(lit.)
Fp 105 °F
form clear liquid
color Colorless to Almost colorless
Odorat 10.00 % in propylene glycol. fruity green ripe pineapple tropical ripe banana chrysanthemum privet fatty
Odor Typefruity
JECFA Number351
BRN 1753406
LogP2.33
CAS DataBase Reference53399-81-8(CAS DataBase Reference)
NIST Chemistry ReferenceEthyl 2-methyl-4-pentanoate(53399-81-8)
EPA Substance Registry System4-Pentenoic acid, 2-methyl-, ethyl ester (53399-81-8)
Safety Information
Hazard Codes Xi
Risk Statements 10
Safety Statements 16
RIDADR UN 3272 3/PG 3
WGK Germany 3
Hazard Note Irritant
TSCA Yes
HazardClass 3
PackingGroup III
HS Code 29161900
MSDS Information
ProviderLanguage
Ethyl 2-methyl-4-pentenoate English
SigmaAldrich English
ALFA English
Ethyl 2-methyl-4-pentenoate Usage And Synthesis
Chemical PropertiesEthyl 2-methyl-4-pentenoate has a fruity, green, banana–pineapple odor
UsesEthyl 2-Methyl-4-pentenoate, can be used as flavoring and fragrant agent. It can also be used for the synthesis of Phthalazines and Pyridazino-aromatics.
DefinitionChEBI: Ethyl 2-methyl-4-pentenoate is a fatty acid ester.
Taste threshold valuesTaste characteristics at 2.5 ppm: fruity, estry, apple and pineapple with tropical and cooling nuances.
Methylparaben Methyl Bensulfuron methyl Parathion-methyl Ethyl methanesulfonate Ethyl 2-methyl-4-pentenoate 2-Hydroxyethyl methacrylate Kresoxim-methyl Diethyl methylmalonate SUPERCYPERMETHRIN Thiophanate-methyl Permethrin Ethyl chrysanthemumate Methyl acrylate Methyl acetate Methyl bromide METHYL THIOPHENE-2-CARBOXYLATE Ethyl methacrylate
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