We have found 46587 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

acetyl ethyl carbinol

Chemical Structure

General Material Information

Preferred name acetyl ethyl carbinol
Trivial Name 3-Hydroxy-2-pentanone
Short Description 3-hydroxy-2-pentanone
Formula C5 H10 O2
CAS Number 3142-66-3
FEMA Number 3550
Flavis Number 7.125
FDA UNII BQA0W5LG7K
Nikkaji Number J581.587H
MDL MFCD18430765
COE Number 11115
xLogP3-AA 0.20 (est)
NMR Predictor External link
JECFA Food Flavoring 409 3-hydroxy-2-pentanone
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 3142-66-3 ; 3-HYDROXY-2-PENTANONE
Synonyms
  • 1-acetyl-1-propanol
  • acetylethylcarbinol
  • 3-hydroxy-2-pentanone
  • 3-hydroxypentan-2-one
  • 3-hydroxypentanone
  • 1-hydroxypropyl methyl ketone
  • methyl furan-2-carboxlate
  • 3-hydroxypentan-2-one
  • 2-Pentanone, 3-hydroxy-
  • 3-Hydroxy-2-pentanone
  • 1-Acetyl-1-propanol
  • 2-Pentanon-3-ol
  • 1-Hydroxypropyl methyl ketone

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):HMDB31516
FooDB:FDB008110
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
EFSA Update of results on the monitoring of furan levels in food:Read Report
EFSA Previous report: Results on the monitoring of furan levels in food:Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food:Read Report

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 102.13310241699
Specific gravity @ 25 °C
Pounds per Gallon 8.388 to 8.437
Refractive Index 1.436 to 1.44 @ 20 °C
Boiling Point 105 to 107°C @ 50 mm Hg
Vapor Pressure 1.715 mmHg @ 25 °C
Flash Point TCC Value 53.33 °C TCC
logP (o/w) 0.211 est
Solubility
alcohol Yes
water, 2.907e+005 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Herbal
herbal, truffle
General comment At 100.00 %. herbal truffle
Flavor Type: Creamy
buttery, creamy, earthy
General comment Buttery creamy

Occurrences

Potential Uses

Applications
Flavoring purposes Herbal, Mushroom

Safety Information

Safety information

Preferred SDS: View
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:
flavoring agents
Recommendation for acetyl ethyl carbinol usage levels up to:
not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU): ND (μg/capita/day)
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: 11
Click here to view publication 11
average usual ppmaverage maximum ppm
baked goods: -10.00000
beverages(nonalcoholic): -10.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -10.00000
fruit ices: --
gelatins / puddings: -10.00000
granulated sugar: --
gravies: --
hard candy: --
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: -10.00000
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 11 (FGE.11): Aliphatic dialcohols, diketones, and hydroxyketones from chemical group 10 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 11, Revision 1 (FGE.11Rev1) - Aliphatic dialcohols, diketones, and hydroxyketones from chemical group 10 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :62484
National Institute of Allergy and Infectious Diseases:Data
3-hydroxypentan-2-one
Chemidplus:0003142663