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| | 6-Methyl-5-hepten-2-one Basic information |
| | 6-Methyl-5-hepten-2-one Chemical Properties |
| Melting point | -67.1 °C | | Boiling point | 73 °C18 mm Hg(lit.) | | density | 0.855 g/mL at 25 °C(lit.) | | vapor pressure | 1.121hPa at 20℃ | | FEMA | 2707 | 6-METHYL-5-HEPTEN-2-ONE | | refractive index | n20/D 1.439(lit.) | | Fp | 123 °F | | storage temp. | Sealed in dry,2-8°C | | solubility | Soluble in methanol and chloroform. | | form | neat | | color | Colorless to Light yellow | | Specific Gravity | 0.855 | | Odor | at 10.00 % in dipropylene glycol. citrus green musty lemongrass apple | | PH | 6.6 (3g/l, H2O, 25℃) | | Odor Type | citrus | | explosive limit | 1.1-7.3%(V) | | Water Solubility | insoluble | | JECFA Number | 1120 | | BRN | 1741705 | | LogP | 2.07 at 25℃ | | CAS DataBase Reference | 110-93-0(CAS DataBase Reference) | | NIST Chemistry Reference | 5-Hepten-2-one, 6-methyl-(110-93-0) | | EPA Substance Registry System | 6-Methyl-5-hepten-2-one (110-93-0) |
| Risk Statements | 10-36/37/38 | | Safety Statements | 16-24/25 | | RIDADR | UN 1224 3/PG 3 | | WGK Germany | 1 | | RTECS | MJ9700000 | | TSCA | Yes | | HazardClass | 3 | | PackingGroup | III | | HS Code | 29141990 | | toxicity | The acute oral LD50 in rats was reported as 3.5 g/kg (B?r & Griepentrog, 1967) and as 4T g/kg (3.33-5.04 g/kg) (Keating, 1972). The acute dermal LD50 exceeded 5 g/kg (Keating, 1972). |
| | 6-Methyl-5-hepten-2-one Usage And Synthesis |
| Description | 6-Methyl-5-hepten-2-one has a strong, fatty, green, citrus-like
odor, and a bittersweet taste reminiscent of pear. May be prepared
from oil of lemongrass or from citral by refluxing for 12 hours in
aqueous solution containing K2C 03, and subsequent distillation
and vacuum fractionation; from acetoacetic ester and methylbuten-3-ol-2 with aluminum alcoholate in Carroll’s reaction followed by pyrolysis of the ester. | | Chemical Properties | 6-Methyl-5-hepten-2-one has a strong, fatty, green, citrus-like odor and bittersweet taste reminiscent of pear. | | Chemical Properties | CLEAR SLIGHTLY YELLOW LIQUID | | Chemical Properties | 6-Methyl-5-hepten-2-one is an important intermediate in the synthesis of terpenoids.
Its odor properties are not impressive. It occurs in nature as a degradation
product of terpenes. (Z)- and (E)-Tagetone, [3588-18-9], [6752-80-3], are major
components of tagetes oil. Solanone [1937-54-8] and pseudoionone
[141-10-6] are acyclicC13 ketoneswith a terpenoid skeleton. Solanone is one of the
flavor-determining constituents of tobacco, and pseudoionone is an intermediate
in the synthesis of ionones. | | Occurrence | Originally identified in lemongrass; it has been reported found in the essential oils of palmarosa, lemon, citronella, vervain, geranium, Ocimum canum, Artemisia scoparia, Urtica dioica and others. Also reported found in apple, apricot, sweet
and sour cherry, orange juice, citrus peel oils, bilberry, lingonberry, cranberry, guava, grapes, melon, peach, pear, raspberry, strawberry, blackberry, carrot, celery, tomato, potato, clove bud and leaf, ginger, peppermint oil, thymus, Gruyere cheese, butter, beef, hop
oil, beer, cognac, cider, white wine, cocoa, tea, peanut oil, avocado, Arctic bramble, cloudberry, olive, passion fruit, plumcot, rose
apple, marjoram, starfruit, mango, fig, rice, rice bran, quince, origanum, calamus, buckwheat, corn oil, wort, dried bonito, elderberry,
cherimoya, kiwifruit, mountain papaya, endive, lemon balm, clary sage, nectarine, clam, Cape gooseberry, maté, German chamomile
oil and mastic gum leaf oil, lime oil and apple brandy | | Uses | 6-Methyl-hepten-2-one is used in the synthesis of thyrsiferyl 23-Acetate which acts as an anti-leukemic inducer of apoptosis. | | Uses | Organic synthesis, inexpensive perfumes, fla-voring. | | Definition | ChEBI: A heptenone that is hept-5-en-2-one substituted by a methyl group at position 6. It is a volatile oil component of citronella oil, lemon-grass oil and palmarosa oil. | | Preparation | From oil of lemongrass or from citral by refluxing for 12 hours in aqueous solution containing K2CO3, and subsequent
distillation and vacuum fractionation; from acetoacetic ester and methyl-buten-3-ol-2 with aluminum alcoholate in Carroll’s reaction
followed by pyrolysis of the ester | | Aroma threshold values | Detection: 50 ppb | | Taste threshold values | Taste characteristics at 10 ppm: green, vegetative, musty, apple, banana and green bean-like. | | Synthesis Reference(s) | Tetrahedron Letters, 28, p. 4893, 1987 DOI: 10.1016/S0040-4039(00)96654-1
Synthesis, p. 796, 1981 DOI: 10.1055/s-1981-29599 | | General Description | 6-Methyl-5-hepten-2-one is one of the main flavor volatile of tomatoes. | | Flammability and Explosibility | Flammable | | Safety Profile | Moderately toxic by
ingestion. A skin irritant. Flammable liquid
when exposed to heat, sparks, or flame.
When heated to decomposition it emits
acrid smoke and irritating fumes. |
| | 6-Methyl-5-hepten-2-one Preparation Products And Raw materials |
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