| Identification | Back Directory | [Name]
2-Methyl-2-pentenal | [CAS]
623-36-9 | [Synonyms]
FEMA 3194
Methyl-2-pente
2-Methylpentenal
CH3CH2CH=C(CH3)CHO
2-methyl-2-pentena
2-METHYL-2-PERTENAL
2-METHYLPENT-2-ENAL
2-METHYL-2-PENTENAL
2-Pentenal,2-methyl-
2-METHYL-2-PENTENE-AL
METHYLPENTEN-2-AL, 2-
2-Methyl-2-penten-1-al
2-Methyl-2-pentene-1-al
2-Methyl-2-pentenal,98%
(2E)-2-methylpent-2-enal
(2E)-2-Methyl-2-pentenal
α-Methyl-β-ethylacrolein
β-Ethyl-α-methylacrolein
TRANS-2-METHYL-2-PENTENAL
2-METHYL-2-PENTENAL 97+%
2-Methyl-2-pentenealdehyde
3-Ethyl-2-methylacraldehyde
2-METHYL-2-PENTENAL, NATURAL
2-Methyl-2-pentenal, 97% 25GR
2-METHYL-2-PENTENOIC ALDEHYDE
2-Propylidene-propionaldehyde
beta-Ethyl-alpha-methylacrolein
ALPHA-METHYL-BETA-ETHYL ACROLEIN
2- Methyl-2-pentene aldehyde CAS
2-Methyl-2-pentenal, (E)+(Z), 98% | [EINECS(EC#)]
210-789-5 | [Molecular Formula]
C6H10O | [MDL Number]
MFCD00006978 | [MOL File]
623-36-9.mol | [Molecular Weight]
98.14 |
| Chemical Properties | Back Directory | [Appearance]
CLEAR COLOURLESS TO PALE YELLOW LIQUID | [Melting point ]
-90°C | [Boiling point ]
137-138 °C765 mm Hg(lit.)
| [density ]
0.86 g/mL at 25 °C(lit.)
| [FEMA ]
3194 | 2-METHYL-2-PENTENAL | [refractive index ]
n20/D 1.45(lit.)
| [Fp ]
89 °F
| [storage temp. ]
Flammables area | [form ]
Liquid | [color ]
Clear colorless to pale yellow | [Odor]
at 10.00 % in dipropylene glycol. aldehydic green cortex fruity alliaceous ripe cherry earthy | [biological source]
synthetic | [Odor Type]
green | [Water Solubility ]
20g/L(20 ºC) | [Sensitive ]
Air Sensitive | [JECFA Number]
1209 | [BRN ]
506124 | [Major Application]
flavors and fragrances | [InChI]
1S/C6H10O/c1-3-4-6(2)5-7/h4-5H,3H2,1-2H3/b6-4+ | [InChIKey]
IDEYZABHVQLHAF-GQCTYLIASA-N | [SMILES]
[H]C(=O)\C(C)=C\CC | [LogP]
1.60 | [EPA Substance Registry System]
2-Pentenal, 2-methyl- (623-36-9) |
| Hazard Information | Back Directory | [Chemical Properties]
clear colorless to pale yellow liquid | [Description]
2-Methyl-2-pentenal has a powerful grassy-green, slightly fruity
odor and can be prepared synthetically by aldolic condensation of
propionaldehyde. | [Occurrence]
Reported found as a volatile component in onion. Also reported found in roasted onion, roasted peanut, cranberry, guava, grapes, grape brandy, papaya, shallots, leek, chive, fried potato, mustard, parmesan cheese, fish, roast
chicken, cooked beef, beer, cognac, coffee, tea, peanut, Japanese plum, mango, walnut, prickly pear, pumpkin, oysters, lamb’s
lettuce and maté | [Preparation]
By aldolic condensation of propionaldehyde. | [Aroma threshold values]
Recognition: 290 ppb. Aroma characteristics at: 1.0%: ethereal and pungent acrylate and acetophenonelike, penetrating, irritating with a fresh green juicy-fruity nuance. | [Taste threshold values]
Taste characteristics at 5 ppm: sweet, tangy, juicy fruit, cherry, almond, citrus and topical with a slight
penetrating burning sensation and jamy brown with an alliaceous sharpness. | [Synthesis Reference(s)]
The Journal of Organic Chemistry, 48, p. 1939, 1983 DOI: 10.1021/jo00159a042 | [General Description]
2-Methyl-2-pentenal has been identified as one of the major volatile flavor compounds in chive, caucas, onion and leek. |
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