| Identification | More | [Name]
5-METHYL-2-HEPTEN-4-ONE | [CAS]
81925-81-7 | [Synonyms]
5-METHYL-2-HEPTEN-4-ONE
FEMA 3761
FILBERTONE
2-hepten-4-one,5-methyl-
5-methyl-2-hepten-4-on
5-METHYL-2-HEPTEN-4-ONE 98% PREDOMINAN
5-Methyl-2-hepten-4-one,99%
5-METHYL-2-HEPT-4-ONE
5-METHYL-2-HEPTEN-4-ONE IN 10% IN ETHANOL
5-METHYL-2-HEPTEN-4-ONE NATURAL 10% IN ETHANOL | [Molecular Formula]
C8H14O | [MDL Number]
MFCD00792509 | [Molecular Weight]
126.2 | [MOL File]
81925-81-7.mol |
| Safety Data | Back Directory | [Risk Statements ]
R10:Flammable. | [Safety Statements ]
S16:Keep away from sources of ignition-No smoking . | [RIDADR ]
UN 1993 3/PG 1
| [WGK Germany ]
3
| [TSCA ]
Yes | [HazardClass ]
3 | [PackingGroup ]
III |
| Hazard Information | Back Directory | [Description]
5-Methyl-2-hepten-4-one has a hazelnut, metallic, buttery odor
and a hazelnut, buttery, mushroom taste. | [Chemical Properties]
(2E)-5-Methyl-2-hepten-4-one has a fruity, hazelnut, and green odor reminding of dried
fruits and a characteristic, nutty, roasted, and nougat-like hazelnut flavor. It was
identified as the character compound of natural hazelnut flavor. Preparation is possible, for example, by Grignard reaction of 2-butyl magnesium chloride with
crotonaldehyde and subsequent oxidation or by reaction of 2-methylbutanoyl
chloride with propene.
The material is used in fragrances as top-note booster in exotic fruit and citrus
notes and in nut, cocoa, coffee, and so on, flavors. | [Chemical Properties]
5-Methyl-2-hepten-4-one has a hazelnut, metallic, buttery odor and a hazelnut, buttery, mushroom taste. | [Occurrence]
Reported found in roasted hazelnuts and roasted filberts. | [Aroma threshold values]
Aroma characteristics at 1.0%: sweet roasted hazelnuts, rich nutty with a roasted nut skin. | [Taste threshold values]
Taste characteristics at 5 ppm: nutty, roasted, coffee, cocoa, brown with an earthy brown and meaty nuance,
sugar fondant, delicate, hazelnut, with macadamia and pecan nuances | [Trade name]
Filbertone (Symrise). |
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