Pent-2-enal Chemische Eigenschaften,Einsatz,Produktion Methoden
R-Sätze Betriebsanweisung:
R10:Entzündlich.
R36/37/38:Reizt die Augen, die Atmungsorgane und die Haut.
S-Sätze Betriebsanweisung:
S29:Nicht in die Kanalisation gelangen lassen.
Chemische Eigenschaften
2-Pentenal has a pungent, green, apple, orange, tomato odor.
Occurrence
Reported found in aqueous orange essence (trans-form); as a flavor component in cognac oil, in Chrysocoris
stolli, in tomato aroma, in the autooxidation of cod liver oil, in peas, as a flavoring component of reverted soybean oil, in salmon oil,
in potato chips during storage, in butterfat fishy flavor. Also reported found in strawberry, cooked potato, wheat bread, parmesan
cheese, butter, caviar, fatty fish, cooked beef, tea, peanuts, peas, trassi, mango, raspberry, pumpkin, Bourbon vanilla, oysters and
loganberry.
synthetische
By treating β-phenoxyacrolein with secondary amines, Grignard reagent and active methylene compounds; by heating
1-ethoxy-1,3-pentadiene with H3PO4 at 80°C; from cis- and trans-but-2-ene-1,4-diol and SOCl2, followed by treatment of the chloroalcohol
with methyl magnesium bromide and final oxidation with MnO2.
Definition
ChEBI: An enal consisting of pent-2-ene having an oxo group at the 1-position
Sicherheitsprofil
Poison by intraperitoneal route. Mutation data reported. Whenheated to decomposition it emits acrid smoke and irritating fumes.
Pent-2-enal Upstream-Materialien And Downstream Produkte
Upstream-Materialien
Downstream Produkte
