2-Methyl-2-pentenal CAS 623-36-9
Introduction：Basic information about 2-Methyl-2-pentenal CAS 623-36-9, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
2-Methyl-2-pentenal Basic information
| Product Name: | 2-Methyl-2-pentenal |
| Synonyms: | 2-Propylidene-propionaldehyde;3-Ethyl-2-methylacraldehyde;beta-Ethyl-alpha-methylacrolein;CH3CH2CH=C(CH3)CHO;α-Methyl-β-ethylacrolein;β-Ethyl-α-methylacrolein;TRANS-2-METHYL-2-PENTENAL;ALPHA-METHYL-BETA-ETHYL ACROLEIN |
| CAS: | 623-36-9 |
| MF: | C6H10O |
| MW: | 98.14 |
| EINECS: | 210-789-5 |
| Product Categories: | Alphabetical Listings;Flavors and Fragrances;M-N;Aldehydes;C1 to C6;Carbonyl Compounds |
| Mol File: | 623-36-9.mol |
2-Methyl-2-pentenal Chemical Properties
| Melting point | -90°C |
| Boiling point | 137-138 °C/765 mmHg (lit.) |
| density | 0.86 g/mL at 25 °C (lit.) |
| refractive index | n |
| FEMA | 3194 | 2-METHYL-2-PENTENAL |
| 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 |
| Odor Type | green |
| biological source | synthetic |
| 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) |
Safety Information
| Hazard Codes | Xn |
| Risk Statements | 10-20-36-43-41 |
| Safety Statements | 26-39-37-27-24 |
| RIDADR | UN 1989 3/PG 3 |
| WGK Germany | 1 |
| RTECS | SB2100000 |
| TSCA | TSCA listed |
| HazardClass | 3 |
| PackingGroup | III |
| HS Code | 29121990 |
| Storage Class | 3 - Flammable liquids |
| Hazard Classifications | Acute Tox. 3 Inhalation Aquatic Chronic 3 Eye Dam. 1 Flam. Liq. 3 Skin Sens. 1 |
| Description | 2-Methyl-2-pentenal has a powerful grassy-green, slightly fruityodor and can be prepared synthetically by aldolic condensation ofpropionaldehyde. |
| Chemical Properties | 2-Methyl-2-pentenal has a powerful, grassy-green, slightly fruity odor. |
| Chemical Properties | clear colorless to pale yellow liquid |
| 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, roastchicken, cooked beef, beer, cognac, coffee, tea, peanut, Japanese plum, mango, walnut, prickly pear, pumpkin, oysters, lamb’slettuce 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 slightpenetrating 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. |
2-Methyl-2-pentenal Preparation Products And Raw materials
| Raw materials | Propionaldehyde-->Sodium hydroxide |
| Preparation Products | METHYL 2-METHYLPENTANOATE-->METHYL TRANS-2-METHYL-2-PENTENOATE-->trans-2-Methyl-2-pentenoic acid-->Silane, trimethyl[[(1E,3E)-2-methyl-1,3-pentadienyl]oxy]- |
