We have found
46590
results matching your criteria.
Please wait while we search...
5-methyl-5-hexen-2-one
5-methyl-5-hexen-2-one is a ketone compound used in flavor and fragrance formulations with characteristic fatty and ethereal odor profiles.
General Material Description
5-methyl-5-hexen-2-one is a ketone with the molecular formula C7H12O characterized by a medium fatty and ethereal sensory profile including notes perceived as green, tropical, and fruity. Known by synonyms such as 5-hexen-2-one, 5-methyl-, and 5-methylene-2-hexanone, this compound appears as a clear liquid with a specific gravity near 0.865 at 25 °C and a refractive index around 1.43 at 20 °C. It is found naturally in select plants like hazelnut and Pluchea arabica, contributing to their aroma. The compound is sourced either by extraction or chemical synthesis and features in the flavor and fragrance industry due to its distinctive organoleptic properties. Further details are available in public chemical databases, such as PubChem.
Occurrence, Applicability & Potential Uses
5-methyl-5-hexen-2-one occurs naturally in botanical sources including hazelnut and Pluchea arabica. Its chemical structure delivers fatty and green odor components suitable for diverse fragrance applications including balsam, citrus, herbal, and tangerine notes. In flavoring, it contributes fatty aroma profiles and is utilized under standards such as FEMA (US), where it has FEMA number 3365. This compound’s applications span fine fragrances, food flavoring, and aroma enhancement in consumer products. It complies with usage guidelines and safety standards ensuring its acceptability in these formulations.
Physico-Chemical Properties Summary
The compound 5-methyl-5-hexen-2-one has a moderate boiling point between 148 and 149 °C at atmospheric pressure and a flash point near 42 °C, indicating moderate volatility and flammability. Its estimated log P value around 1.44 suggests balanced hydrophobicity suitable for incorporation into various flavor and fragrance matrices. It exhibits partial solubility in water, approximately 4177 mg/L at 25 °C, and full solubility in alcohols, which facilitates formulation flexibility. The refractive index and specific gravity values support identification and quality control analyses. These physicochemical attributes influence its stability and performance in complex consumer product environments.
FAQ
What is 5-methyl-5-hexen-2-one and what are its main sensory characteristics?
5-methyl-5-hexen-2-one is a ketone compound belonging to the chemical group of aliphatic secondary ketones. It possesses a distinctive fatty odor with green, weedy, and vegetable nuances, alongside an ethereal fruity flavor profile that includes tropical and green banana notes. These sensory qualities make it valuable for flavor and fragrance applications that require such aroma profiles.
Where is 5-methyl-5-hexen-2-one naturally found and how is it typically used?
This compound is naturally present in certain plants like hazelnut and Pluchea arabica, contributing to their characteristic aroma. It is commonly employed as a flavoring and fragrance agent, where it enhances notes described as balsam, citrus, green, herbal, and tangerine. Usage concentrations are regulated to ensure safe and effective incorporation into consumer products.
What safety standards and regulations apply to 5-methyl-5-hexen-2-one for flavor and fragrance use?
5-methyl-5-hexen-2-one falls under regulation by FEMA (US) with FEMA number 3365, and by IFRA (Global), which publishes usage guidelines limiting concentration to 1.0% in fragrance concentrates. The compound is recognized as generally safe when used according to these guidelines. Safety data indicate it is flammable and harmful if swallowed, necessitating handling precautions such as avoiding ignition sources and skin or eye contact. Regulatory opinions and evaluations from organizations including EFSA and JECFA provide additional safety assessment frameworks.
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
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 |
| HMDB (The Human Metabolome Database): | HMDB31551 |
| FooDB: | FDB008163 |
| Export Tariff Code: | 2914.19.0000 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
General Material Information
| Preferred name | 5-methyl-5-hexen-2-one |
| Trivial Name | 5-Methyl-5-hexen-2-one |
| Short Description | 5-hexen-2-one, 5-methyl- |
| Formula | C7 H12 O |
| CAS Number | 3240-09-3 |
| FEMA Number | 3365 |
| Flavis Number | 7.1 |
| ECHA Number | 221-807-6 |
| FDA UNII | 6OVV4Q22O6 |
| Nikkaji Number | J262.347A |
| MDL | MFCD00014995 |
| COE Number | 11150 |
| xLogP3-AA | 1.60 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 1119 5-methyl-5-hexen-2-one |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 3240-09-3 ; 5-METHYL-5-HEXEN-2-ONE |
| Synonyms |
|
Suppliers
| BOC Sciences | Parchem |
| Penta International | Santa Cruz Biotechnology |
| Sigma-Aldrich: Aldrich | Penta International Corporation |
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 112.17183685303 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 7.173 to 7.223 |
| Refractive Index | 1.428 to 1.433 @ 20 °C |
| Boiling Point | 148 to 149°C @ 760 mm Hg |
| Vapor Pressure | 4.453 mmHg @ 25 °C |
| Flash Point TCC Value | 42.22 °C TCC |
| logP (o/w) | 1.439 est |
| Solubility | |
| alcohol | Yes |
| water, 4177 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Fatty | |
| green, weedy, foliage, vegetable | |
| Odor strength | medium , recommend smelling in a 10.00 % solution or less |
| Substantivity | 1 hour(s) at 100.00 % |
| Luebke, William tgsc, (2007) | At 10.00 % in dipropylene glycol. green weedy foliage vegetable |
| Flavor Type: Ethereal | |
| ethereal, fruity, tropical, green, banana, vegetable | |
| Luebke, William tgsc, (2007) | Ethereal fruity tropical green banana vegetable |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Balsam , Citrus , Green , Herbal , Tangerine |
| Flavoring purposes | Fat |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xn - Harmful. | |
| R 10 - Flammable. R 22 - Harmful if swallowed. R 41 - Risk of serious damage to eyes. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 20/21 - When using do not eat, drink or smoke. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/37/39 - Wear suitable clothing, 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: | |
| Not determined | |
| 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 5-methyl-5-hexen-2-one usage levels up to: | |||
| 1.0000 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.24 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.30 (μg/capita/day) | ||
| Threshold of Concern: | 540 (μg/person/day) | ||
| Structure Class: | II | ||
| 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: 6 | |||
| Click here to view publication 6 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 0.75000 | |
| beverages(nonalcoholic): | - | 0.12000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 0.25000 | |
| fruit ices: | - | 0.25000 | |
| gelatins / puddings: | - | 0.25000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | 0.40000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | - | |
| milk products: | - | 0.12000 | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
Safety references
| European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| European Food Safety Authority (EFSA) reference(s): |
| Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 7 (FGE.07): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 View page or View pdf |
| Flavouring Group Evaluation 63 (FGE.63): Consideration of aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th meeting) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07 (2005) (Commission Regulation (EC) No 1565/2000 of 18 July 2000) View page or View pdf |
| Flavouring Group Evaluation 7, Revision 1 (FGE.07Rev1): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Scientific opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission View page or View pdf |
| Flavouring Group Evaluation 7, Revision 2 (FGE.07Rev2) : Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on request by DG SANCO. Addendum to FGE. 51, 52, 53, 54, 56, 58, 61, 62, 63, 64, 68, 69, 70, 71, 73, 76, 77, 79, 80, 83, 84, 85 and 87. View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 63, Revision 1 (FGE.63Rev1): Consideration of aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07Rev4 (2012) View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 63, Revision 2 (FGE.63Rev2): Consideration of aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07Rev4 View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 63, Revision 3 (FGE.63Rev3): aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07Rev4 View page or View pdf |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):3240-09-3 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :228604 |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 1224 |
| WGK Germany:2 |
| 5-methylhex-5-en-2-one |
| Chemidplus:0003240093 |