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(E)-2-pentenal

Chemical Structure

General Material Information

Preferred name (E)-2-pentenal
Trivial Name (E)-2-Pentenal
Short Description trans-2-pentenal
Formula C5 H8 O
CAS Number 1576-87-0
FEMA Number 3218
ECHA Number 216-414-1
FDA UNII 7A4R3CQA2T
Nikkaji Number J127.240C
Beilstein Number 1719742
MDL MFCD00009615
xLogP3-AA 1.00 (est)
NMR Predictor External link
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 764-39-6 ; 2-PENTENAL
Synonyms
  • (E)-3-ethyl acrolein
  • (E)-3-ethyl-2-propen-1-al
  • (E)- pent-2-en-1-al
  • (2E)- pent-2-enal
  • (E)- pent-2-enal
  • (E)-2-penten-1-al
  • trans-2-penten-1-al
  • (2E)-2-pentenal
  • T2 pentenal
  • trans-2-pentenal
  • 2-pentenal, (2E)-
  • 2-pentenal, (E)-
  • (E)-pent-2-enal
  • 2-Pentenal, (2E)-
  • 2-Pentenal, (E)-
  • (2E)-2-Pentenal
  • trans-2-Pentenal
  • 2-trans-Pentenal

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Literature & References

(E)-pent-2-enal
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:1576-87-0
Pubchem (cid):5364752
Pubchem (sid):134977743
Flavornet:1576-87-0
Pherobase:View
Publications by Info
Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
Publications by PubMed
Effects of aliphatic aldehydes on the growth and patulin production of Penicillium expansum in apple juice.
Volatile generation in bell peppers during frozen storage and thawing using selected ion flow tube mass spectrometry (SIFT-MS).
Kinetics studies of the gas-phase reactions of NO3 radicals with series of 1-alkenes, dienes, cycloalkenes, alkenols, and alkenals.
Freshness characterisation of whiting (Merlangius merlangus) using an SPME/GC/MS method and a statistical multivariate approach.
Comparison of tomatillo and tomato volatile compounds in the headspace by selected ion flow tube mass spectrometry (SIFT-MS).
Effect of temperature on lipid-related volatile production in tomato puree.
Involvement of methemoglobin (MetHb) formation and hemin loss in the pro-oxidant activity of fish hemoglobins.
[Chemical composition of the virgin oil obtained by mechanical pressing form several grape seed varieties (Vitis vinifera L.) with emphasis on minor constituents].
Multiple cation channels mediate increases in intracellular calcium induced by the volatile irritant, trans-2-pentenal in rat trigeminal neurons.
Studies on the aroma of maté (Ilex paraguariensis St. Hil.) using headspace solid-phase microextraction.
Rate coefficients for the reaction of OH with (E)-2-pentenal, (E)-2-hexenal, and (E)-2-heptenal.
Analysis of volatile compounds as spoilage indicators in fresh king salmon (Oncorhynchus tshawytscha) during storage using SPME-GC-MS.
Emission of herbivore-induced volatiles in absence of a herbivore--response of Zea mays to green leaf volatiles and terpenoids.
Formation of volatile compounds in model experiments with crude leek (Allium ampeloprasum Var. Lancelot) enzyme extract and linoleic acid or linolenic acid.
Volatile aldehydes are promising broad-spectrum postharvest insecticides.
Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygen.
Identification and characterization of deoxyguanosine adducts of mutagenic beta-alkyl-substituted acrolein congeners.
Efficiency of DNA-histone crosslinking induced by saturated and unsaturated aldehydes in vitro.
Mutagenicity of beta-alkyl substituted acrolein congeners in the Salmonella typhimurium strain TA100 and genotoxicity testing in the SOS chromotest.
Inhibition of microsomal glucose 6-phosphatase by unsaturated aliphatic aldehydes and ketones.
Inhibition by aldehydes as a possible further mechanism for glucose-6-phosphatase inactivation during CCl4-poisoning.
Publications by J-Stage
Effects of Aliphatic Aldehydes on the Growth and Patulin Production of Penicillium expansum in Apple Juice

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):Search
FooDB:FDB008234
Export Tariff Code:2912.19.5000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 84.117958068848
Specific gravity @ 25 °C
Pounds per Gallon 7.04 to 7.131
Refractive Index 1.439 to 1.446 @ 20 °C
Boiling Point 80 to 81°C @ 160 mm Hg
Acid Value 8 max KOH/g
Vapor Pressure 11.451 mmHg @ 25 °C
Flash Point TCC Value 22.78 °C TCC
logP (o/w) 1.281 est
Solubility
alcohol Yes
water, 1.498e+004 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Green
pungent, green, fruity, apple, orange, tomato
Odor strength high , recommend smelling in a 1.00 % solution or less
Substantivity > 8 hour(s) at 100.00 %
General comment At 1.00 % in dipropylene glycol. pungent green fruity apple orange tomato
Mosciano, Gerard P&F 16, No. 2, 49, (1991) Pungent, green, fruity apple-like
Flavor Type: Green
green, waxy, fruity
Mosciano, Gerard P&F 16, No. 2, 49, (1991) At 20.00 ppm. Green, waxy and fruity
Fruit flavors, especially green apple. Green, sweet, slightly spicy
General comment Fresh and etheral fruity

Occurrences

Potential Uses

Applications
Odor purposes Apple, Green, Orange, Pear, Pineapple
Flavoring purposes Tomato
Other purposes Topnotes

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 24/25 - Avoid contact with skin and eyes.
S 29 - Do not empty into drains.
S 37/39 - Wear suitable gloves and eye/face protection.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
intraperitoneal-mouse LD50 244 mg/kg

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for (E)-2-pentenal usage levels up to:
0.5000 % in the fragrance concentrate.
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 4
Click here to view publication 4
average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -10.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: -10.00000
granulated sugar: --
gravies: --
hard candy: -10.00000
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: --

Safety references

EPI System: View
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):1576-87-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5364752
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1989
WGK Germany:3
(E)-pent-2-enal
Chemidplus:0001576870
RTECS:SB1560000 for cas# 1576-87-0