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| | 2-Methyl-2-pentenal Basic information |
| | 2-Methyl-2-pentenal Chemical Properties |
| Melting point | -90°C | | Boiling point | 137-138 °C/765 mmHg (lit.) | | density | 0.86 g/mL at 25 °C (lit.) | | FEMA | 3194 | 2-METHYL-2-PENTENAL | | refractive index | n20/D 1.45(lit.) | | Fp | 89 °F | | storage temp. | Flammables area | | form | Liquid | | color | Clear colorless to pale yellow | | Odor | at 10.00 % in dipropylene glycol. aldehydic green cortex fruity alliaceous ripe cherry earthy | | Odor Type | green | | Water Solubility | 20g/L(20 ºC) | | Sensitive | Air Sensitive | | JECFA Number | 1209 | | BRN | 506124 | | LogP | 1.60 | | EPA Substance Registry System | 2-Pentenal, 2-methyl- (623-36-9) |
| Hazard Codes | Xn | | Risk Statements | 10-20-36-43-41 | | Safety Statements | 26-39-37-27-24 | | RIDADR | UN 1989 3/PG 3 | | WGK Germany | 1 | | RTECS | SB2100000 | | TSCA | Yes | | HazardClass | 3 | | PackingGroup | III | | HS Code | 29121990 |
| | 2-Methyl-2-pentenal Usage And Synthesis |
| Description | 2-Methyl-2-pentenal has a powerful grassy-green, slightly fruity
odor and can be prepared synthetically by aldolic condensation of
propionaldehyde. | | Chemical Properties | 2-Methyl-2-pentenal has a powerful, grassy-green, slightly fruity odor. | | Chemical Properties | clear colorless to pale yellow liquid | | Occurrence | Reported found as a volatile component in onion. Also reported found in roasted onion, roasted peanut, cranberry, guava, grapes, grape brandy, papaya, shallots, leek, chive, fried potato, mustard, parmesan cheese, fish, roast
chicken, cooked beef, beer, cognac, coffee, tea, peanut, Japanese plum, mango, walnut, prickly pear, pumpkin, oysters, lamb’s
lettuce and maté | | Preparation | By aldolic condensation of propionaldehyde. | | Aroma threshold values | Recognition: 290 ppb. Aroma characteristics at: 1.0%: ethereal and pungent acrylate and acetophenonelike, penetrating, irritating with a fresh green juicy-fruity nuance. | | Taste threshold values | Taste characteristics at 5 ppm: sweet, tangy, juicy fruit, cherry, almond, citrus and topical with a slight
penetrating burning sensation and jamy brown with an alliaceous sharpness. | | Synthesis Reference(s) | The Journal of Organic Chemistry, 48, p. 1939, 1983 DOI: 10.1021/jo00159a042 | | General Description | 2-Methyl-2-pentenal has been identified as one of the major volatile flavor compounds in chive, caucas, onion and leek. |
| | 2-Methyl-2-pentenal Preparation Products And Raw materials |
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