EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

ethyl vinyl ketone
1-penten-3-one

Supplier Sponsors

Name:pent-1-en-3-one
CAS Number: 1629-58-9Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:216-624-3
FDA UNII:R0053Y1AZ7
Nikkaji Web:J140F
Beilstein Number:1735857
MDL:MFCD00009316
CoE Number:11179
XlogP3-AA:1.00 (est)
Molecular Weight:84.11796000
Formula:C5 H8 O
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:1147 1-penten-3-one
FLAVIS Number:07.102 (Old)
DG SANTE Food Flavourings:07.102 pent-1-en-3-one
FEMA Number:3382 1-penten-3-one
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):1629-58-9 ; 1-PENTEN-3-ONE
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.84200 to 0.84800 @ 25.00 °C.
Pounds per Gallon - (est).: 7.006 to 7.056
Refractive Index:1.41700 to 1.42200 @ 20.00 °C.
Boiling Point: 38.00 °C. @ 60.00 mm Hg
Boiling Point: 68.00 to 70.00 °C. @ 200.00 mm Hg
Vapor Pressure:31.087999 mmHg @ 25.00 °C. (est)
Vapor Density:2.8 ( Air = 1 )
Flash Point: 20.00 °F. TCC ( -6.67 °C. )
logP (o/w): 0.652 (est)
Soluble in:
 alcohol
 water, 2.19e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: spicy
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
pungent peppery mustard garlic onion
Odor Description:at 1.00 % in propylene glycol. pungent peppery mustard garlic onion
pungent ethereal peppery garlic mustard onion
Odor Description:Pungent, etherial, lifting, peppery, garlic, mustard and onion
Mosciano, Gerard P&F 23, No. 1, 33, (1998)
Flavor Type: spicy
pungent ethereal peppery garlic onion fishy mustard
Taste Description: at 5.00 ppm. Pungent, etherial, peppery, garlic, onion, fishy and mustard with a hot nuance
Mosciano, Gerard P&F 23, No. 1, 33, (1998)
Odor and/or flavor descriptions from others (if found).
Symrise
Pentenone-1,3 natural, 1% AL
Taste Description:pungent, radish, metallic, strong impact
Useful in: brown cocoa, savory vegetable, savory spices, savory allium, savory others, fruity citrus.
R C Treatt & Co Ltd
1-Penten-3-one stabilized with 0.1% alpha-Tocopherol Halal, Kosher
Odor Description:ethereal, strong, penetrating, alliaceous
Taste Description:ethereal
Used as a trace top-note in fruit, spice, fish, onion, garlic, mustard and dairy flavours, from 0.005 to 5ppm.
Symrise
Pentenone-1,3 natural 1% TRI
Taste Description:pungent, radish, metallic, strong impact
Useful in: brown cocoa, savory vegetable, savory spices, savory allium, savory others, fruity citrus.
 
Cosmetic Information:
None found
 
Suppliers:
Artiste
1-Penten-3-one Natural
Augustus Oils
1 Penten 3 One
Services
Beijing Lys Chemicals
1-Penten-3-one
Carbosynth
For experimental / research use only.
1-Penten-3-one
Charkit Chemical
PENTEN-3-ONE, 1- FEMA 3382
DeLong Chemicals America
1-Penten-3-one, Kosher
Indukern F&F
1-PENTEN-3-ONE
Odor: SHARP, ETHEREAL, GREEN, EARTHY
M&U International
ETHYL VINYL KETONE, Kosher
Penta International
ETHYL VINYL KETONE NATURAL 1% IN ETHYL ALCOHOL, Kosher
Penta International
ETHYL VINYL KETONE NATURAL 5% IN ETHYL ALCOHOL, Kosher
Penta International
ETHYL VINYL KETONE, Kosher
R C Treatt & Co Ltd
1-Penten-3-One (10% in
R C Treatt & Co Ltd
1-Penten-3-one stabilized with 0.1% alpha-Tocopherol
Halal, Kosher
Odor: ethereal, strong, penetrating, alliaceous
Flavor: ethereal
Used as a trace top-note in fruit, spice, fish, onion, garlic, mustard and dairy flavours, from 0.005 to 5ppm.
Robinson Brothers
1-Penten-3-one F&F
https://www.robinsonbrothers.uk/chemistry-competences
Sigma-Aldrich
Ethyl vinyl ketone, ≥95%, stabilized, FG
Odor: vegetable
Certified Food Grade Products
Symrise
Pentenone-1,3 natural 1% TRI
Flavor: pungent, radish, metallic, strong impact
Useful in: brown cocoa, savory vegetable, savory spices, savory allium, savory others, fruity citrus.
Symrise
Pentenone-1,3 natural, 1% AL
Flavor: pungent, radish, metallic, strong impact
Useful in: brown cocoa, savory vegetable, savory spices, savory allium, savory others, fruity citrus.
Synerzine
1-Penten-3-one
Taytonn
1-Penten-3-One
Odor: Earthy, Green, Pungent
WholeChem
1-Penten-3-one
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
T - Toxic.
R 11 - Highly flammable.
R 23/24/25 - Toxic by inhalation, in contact with skin and if swallowed.
R 34 - Causes burns.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 23 - Do not breath vapour.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
S 45 - In case of accident or if you feel unwell seek medical advice immediately.
 
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:
intravenous-mouse LD50 56 mg/kg
U.S. Army Armament Research & Development Command, Chemical Systems Laboratory, NIOSH Exchange Chemicals. Vol. NX#00948

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 1.60 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (μg/capita/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 6
 average usual ppmaverage maximum ppm
baked goods: -8.00000
beverages(nonalcoholic): -5.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -0.01000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -5.00000
fruit ices: -5.00000
gelatins / puddings: -5.00000
granulated sugar: --
gravies: --
hard candy: -8.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: -5.00000
meat products: --
milk products: -0.00500
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 3.0000015.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000010.00000
Edible ices, including sherbet and sorbet (03.0): 3.0000015.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 2.0000010.00000
Confectionery (05.0): 4.0000020.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 2.0000010.00000
Bakery wares (07.0): 5.0000025.00000
Meat and meat products, including poultry and game (08.0): 1.000005.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 1.000005.00000
Eggs and egg products (10.0): 1.000005.00000
Sweeteners, including honey (11.0): 1.000005.00000
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 2.0000010.00000
Foodstuffs intended for particular nutritional uses (13.0): 3.0000015.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 2.0000010.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 4.0000020.00000
Ready-to-eat savouries (15.0): 5.0000025.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 2.0000010.00000
 
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):

Scientific Opinion on Flavouring Group Evaluation 205 (FGE.205): Consideration of genotoxicity data on representatives for 13 a,-unsaturated aliphatic ketones with terminal double bonds and precursors from chemical subgroup 1.2.2 of FGE.19 by EFSA
View page or View pdf

Scientific opinion of Flavouring Group Evaluation 205 Revision 1 (FGE.205Rev1): consideration of genotoxicity data on representatives for 13 a,-unsaturated aliphatic ketones with terminal double bonds and precursors from chemical subgroup 1.2.2 of FGE.19
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 63, Revision 3 (FGE.63Rev3): aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07Rev4
View page or View pdf

EPI System: View
Chemical Carcinogenesis Research Information System:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):1629-58-9
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :15394
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3286
WGK Germany:3
pent-1-en-3-one
Chemidplus:0001629589
RTECS:SB3800000 for cas# 1629-58-9
 
References:
 pent-1-en-3-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:1629-58-9
Pubchem (cid):15394
Pubchem (sid):134979687
Flavornet:1629-58-9
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB31607
FooDB:FDB008243
Export Tariff Code:2914.19.9090
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
alliaceous
dibutyl sulfide
FL/FR
methyl furfuryl disulfide
FL/FR
anisic
bitter
fennel seed oil spain
FR
balsamic
amyris wood oil
FL/FR
copaiba balsam oil
FL/FR
hemlock western oil (tsuga heterophylla) canada
FR
tolu balsam oil
FL/FR
fermented
ethyl (E)-2-crotonate
FL/FR
floral
alpha-
bisabolol
FL/FR
fruity
ethyl isobutyrate
FL/FR
herbal
canarium luzonicum gum
FL/FR
canarium luzonicum oil
FL/FR
spicy
agarospirol
FR
atractylis root oil
FR
4-
carvomenthenol
FL/FR
grains of paradise oil
FL/FR
myrcene
FR
black
pepper absolute
FL/FR
pepper hexanone
FR
black
pepper oil
FL/FR
black
pepper oleoresin
FL/FR
pepper tree berry oil
FL/FR
zvoulimba leaf oil
FR
sulfurous
ethyl 2-mercaptopropionate
FL/FR
ethyl methyl mercaptopropionate
FL/FR
ferula assa-foetida absolute
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
2-(
methyl thio) phenol
FL/FR
4-
tropical oxathiane
FL/FR
terpenic
angelica seed oil
FL/FR
elemi resinoid
FL/FR
juniperus communis fruit oil
FL/FR
laevo-
limonene
FL/FR
woody
alpha-
guaiene
FL/FR
methyl vetivate
FR
sugi wood oil
FR
For Flavor
No flavor group found for these
allyl methyl trisulfide
FL
allyl propyl trisulfide
FL
alpha-
bisabolol
FL/FR
iso
butyl mercaptan
FL
diethyl trisulfide
FL
dipropyl sulfide
FL
ethyl isothiocyanate
FL
grains of paradise oil
FL/FR
alpha-
guaiene
FL/FR
methyl butyl sulfide
FL
methyl isothiocyanate
FL
4-
pentenyl isothiocyanate
FL
alliaceous
alliaceous
allyl disulfide
FL
allyl mercaptan
FL
allyl thiopropionate
FL
benzyl mercaptan
FL
cyclopentyl mercaptan
FL
diethyl disulfide
FL
2-
methyl thioacetaldehyde
FL
iso
propyl isothiocyanate
FL
3-
tetrahydrothiophenone
FL
truffle sulfide
FL
amber
angelica seed oil
FL/FR
balsamic
copaiba balsam oil
FL/FR
tolu balsam oil
FL/FR
buttery
butter onion garlic flavor
FL
coffee
methyl furfuryl disulfide
FL/FR
cooling
4-
carvomenthenol
FL/FR
ethereal
ethyl isobutyrate
FL/FR
fruity
4-
tropical oxathiane
FL/FR
garlic
allyl methyl sulfide
FL
garlic oleoresin
FL
green
canarium luzonicum gum
FL/FR
canarium luzonicum oil
FL/FR
dibutyl sulfide
FL/FR
elemi resinoid
FL/FR
meaty
(R,S)-2-
mercapto-3-butanol
FL
2-(
methyl thio) phenol
FL/FR
bis(2-
methyl-3-furyl) disulfide
FL
ortho-
thiocresol
FL
musty
ethyl (E)-2-crotonate
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
onion
ethyl 2-mercaptopropionate
FL/FR
methionol
FL
methyl propyl disulfide
FL
methyl propyl trisulfide
FL
propyl thioacetate
FL
roasted
ethyl 3-(furfuryl thio) propionate
FL
seafood
1,4-
dithiane
FL
spicy
cubeb oleoresin
FL
black
pepper absolute
FL/FR
black
pepper oil
FL/FR
black
pepper oleoresin
FL/FR
white
pepper oleoresin
FL
pepper tree berry oil
FL/FR
sulfurous
allyl sulfide
FL
butyl mercaptan
FL
diallyl polysulfides
FL
diallyl tetrasulfide
FL
ethyl methyl mercaptopropionate
FL/FR
S-
ethyl thioacetate
FL
ferula assa-foetida absolute
FL/FR
furfuryl methyl sulfide
FL
furfuryl thiopropionate
FL
3-
mercapto-2-methyl pentanal
FL
methyl 4-(methyl thio) butyrate
FL
terpenic
juniperus communis fruit oil
FL/FR
laevo-
limonene
FL/FR
woody
amyris wood oil
FL/FR
 
Potential Uses:
FRbanana
FRcitrus
FLcustard
FLfish
FLgarlic
FLmustard
FLonion
FRstrawberry
 
Occurrence (nature, food, other):note
 banana fruit
Search Trop Picture
 beef
Search PMC Picture
 butter
Search PMC Picture
 chicken cooked chicken
Search PMC Picture
 chive
Search Trop Picture
 clam
Search PMC Picture
 fish
Search PMC Picture
 grape
Search Trop Picture
 grapefruit juice
Search Trop Picture
 kiwi fruit
Search Trop Picture
 milk
Search PMC Picture
 orange fruit
Search Trop Picture
 peach fruit
Search Trop Picture
 potato fried potato
Search Trop Picture
 soybean seed
Search Trop Picture
 strawberry wild strawberry fruit
Search Trop Picture
 tea black tea
Search Trop Picture
 tomato
Search Trop Picture
 
Synonyms:
 ethyl vinyl ketone natural 1% in ethyl alcohol
 ethyl vinyl ketone natural 5% in ethyl alcohol
 ethylvinylketone
 ketone, ethyl vinyl
 pent-1-en-3-one
1-penten-3-one
1-penten-3-one 10% in OT
1-penten-3-one natural
 pentenone-1,3 natural 1% triacetin
 pentenone-1,3 natural, 1% al
 
 
Notes:
Present in banana, orange peel oil, grapefruit juice, wine grape, peach, fish oil, chicken fat, black tea, soybean, lovage leaf, endive, oyster, clam and cooked beef
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