(E)-2,4-dimethyl-2-pentenoic acid

(E)-2,4-dimethyl-2-pentenoic acid is a branched unsaturated carboxylic acid characterized by the molecular formula C₇H₁₂O₂. It appears as a liquid with distinct sour and cheesy sensory attributes, making it relevant in flavor formulation. This compound, also known under synonyms such as (2E)-2,4-dimethylpent-2-enoic acid and trans-2,4-dimethylpent-2-enoic acid, is indexed in databases like PubChem (CID 5362565). It occurs naturally and is primarily sourced for use in food flavoring applications. The chemical's sensory profile contributes to formulations aiming to replicate cheese or tropical notes, particularly in bakery, dairy, and beverage products.

(E)-2,4-dimethyl-2-pentenoic acid is found naturally in some foodstuffs and is incorporated in flavor formulations to impart sour and cheesy characteristics. Its application extends to bakery products, mixed berry flavors, cheese formulations, chocolate, dairy, and tropical flavor blends. Recognized by JECFA (Joint FAO/WHO Expert Committee on Food Additives), it is evaluated under flavoring agent standards (JECFA, global) and recommended for use within specific concentration limits. Its utility in frozen dairy desserts, non-alcoholic beverages, and cream cheese flavorings exemplifies its relevance to the food industry.

This compound exhibits moderate volatility with a boiling range of 217 to 218°C at atmospheric pressure and 133 to 134°C under reduced pressure (15 mm Hg). It has a specific gravity close to that of water (0.991 to 0.999 at 25°C) and a refractive index between 1.459 and 1.467 at 20°C. The vapor pressure at 25°C is low (0.052 mm Hg), supporting its controlled release in flavor formulations. With an estimated logP of approximately 2.2, it demonstrates balanced lipophilic and hydrophilic characteristics, reflected also in its moderate water solubility (~2471 mg/L at 25°C). The estimated flash point above 120°C (255°F) confirms its stability during processing. These properties influence its performance in complex flavor systems and help determine its compatibility with various ingredients.

(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
HMDB (The Human Metabolome Database):	HMDB39819
FooDB:	FDB019470
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View

Safety information

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 (E)-2,4-dimethyl-2-pentenoic acid usage levels up to:
	not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU):		0.12 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA):		0.10 (μg/capita/day)
Threshold of Concern:		1800 (μg/person/day)
Structure Class:		I

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) on a request from the Commission related to Flavouring Group Evaluation 5: Esters of 23 branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and 24 branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 View page or View pdf

Flavouring Group Evaluation 72 (FGE.72): Consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids, and related esters evaluated by the JECFA (61st meeting) structurally related to branched- and straight-chain unsaturated carboxylic acids. Esters of these and straight-chain aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 (2010) View page or View pdf

Flavouring Group Evaluation 5, Revision 2 (FGE.05Rev2): Branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5 View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 72, Revision 1 (FGE.72Rev1): Consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids, and related esters evaluated by the JECFA (61st meeting) structurally related to branched- and straight-chain unsaturated carboxylic acids, esters of these and straight-chain aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 72, Revision 2 (FGE.72Rev2): consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (61st, 68th and 69th meetings) and structurally related to flavouring substances in FGE.05Rev3 View page or View pdf

EPI System: View

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):3876-52-6

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :5362565

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:2

(2E)-2,4-dimethylpent-2-enoic acid

Chemidplus:0003876526