2-methyl-4-pentenoic acid 1575-74-2

2-methyl-4-pentenoic acid

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IUPAC name :

2-methylpent-4-enoic acid

InChI :

InChI=1/C6H10O2/c1-3-4-5(2)6(7)8/h3,5H,1,4H2,2H3,(H,7,8)

InChIKey :

HVRZYSHVZOELOH-UHFFFAOYAA

SMILES :

CC(CC=C)C(=O)O

(EINECS) number :	216-404-7
cas number :	1575-74-2
fema number :	3511
coe number :	10148
jecfa number :	355
fl. number :	08.059
molar refractivity :	31.09 ± 0.3 cm3
parachor :	279.0 ± 4.0 cm3
index of refraction :	1.441 ± 0.02
surface tension :	31.6 ± 3.0 dyne/cm
density :	0.969 ± 0.06 g/cm3
polarizability :	12.32 ± 0.5 10-24cm3
xlogp :	1.20
molecular weight :	114.1424000
formula :	C6 H10 O2

export tariff code :

2916.19.6000

fda reg :

unspecified

Suppliers :

Bedoukian Research :

2-METHYL-4-PENTENOIC ACID

≥97.0%, Kosher

Sigma-Aldrich-SAFC :

2-Methyl-4-pentenoic acid

≥98%, Kosher

organoleptics :

odor type :

cheesy

odor strength :

medium ,
recommend smelling in a 10.00 % solution or less

odor description :
at 10.00 % in propylene glycol.

fruity cheese

properties :

appearence :

colorless clear liquid

assay :

97.00 - 100.00 %

Food Chemicals Codex Listed :

specific gravity :

0.94400 - 0.95600 @ 25.00 °C.

pounds per gallon - calc. :

7.855 to 7.955

refractive index :

1.42600 - 1.43600 @ 20.00 °C.

boiling point :

195.00 °C. @ 760.00 mm Hg

boiling point :

78.00 °C. @ 0.50 mm Hg

logp :

1.34

safety :

Oral Toxicity(LD50) :

Not determined

Dermal Toxicity(LD50) :

Not determined

flash point ( Deg. F. ) :

210.00 °F. TCC ( 98.89 °C. )

recommendation for 2-methyl-4-pentenoic acid usage levels up to :

not for fragrance use.

recommendation for 2-methyl-4-pentenoic acid usage levels up to :

10.0000 ppm in the flavor.

safety links :

(EINECS) number :

216-404-7

chemidplus :

001575742

epa-srs :

1575-74-2

other :

references :

jecfa number :

355

fl. number :

08.059

pubchem :

203790

synonyms :
2-	methyl pent-4-en-1-oic acid
2-	methyl pent-4-enoic acid
2-	methyl-4-pentenoic acid
soluble in :
	alcohol
	water, slightly
insoluble in :
	water
(odor and/or flavor) blends with :
	acetoin
	acetoin butyrate
	acetyl nonyryl
	acetyl propionyl
	ammonium isovalerate 30% in pg
	butyl butyryl lactate
iso	butyl methyl ketone
	butyric acid
iso	butyric acid
	coconut decanone
	cyclohexyl acetic acid
	cyclohexyl carboxylic acid
	dairy lactone
delta-	decalactone
	dimethyl sulfoxide
2,4-	dimethyl-2-pentenoic acid
2,5-	dithiahexane
2-	ethyl butyric acid
	ethyl cyclohexyl carboxylate
	filbert hexenone
(E,E)-2,4-	heptadien-1-ol
	heptanal 2,3-butane diol acetal
2,3-	heptane dione
4-	heptanone
	hexanoic acid
(E)-2-	hexen-1-al
(Z)-3-	hexenoic acid
	methyl (Z)-5-octenoate
2-	methyl 3-(methyl thio) furan 10% in triacetin
	methyl 4-(methyl thio) butyrate
	methyl 4-methyl valerate
2-	methyl butyl isovalerate
2-	methyl butyric acid
3-	methyl crotonic acid
2-	methyl heptanoic acid
2-	methyl hexanoic acid
5-	methyl hexanoic acid
4-	methyl octanoic acid
4-	methyl pentanoic acid
S-(	methyl thio) butyrate
3-(	methyl thio) methyl thiophene
S-(	methyl thio) propionate
	methyl thiol isovalerate
2-	methyl valeric acid
3-	methyl valeric acid
2-	methyl-2-hexenoic acid
	nonanoic acid
2-	nonanol
	nutty quinoxaline
delta-	octalactone
gamma-	octalactone
(E)-2-	octenoic acid
(E)-2-	pentenoic acid
4-	pentenoic acid
	prenyl hexanoate
	propionic acid
	sorbyl butyrate
delta-	tetradecalactone
2-	tridecanone
	undecanoic acid
	vanillic acid
(odor and/or flavor) used in :
	cheese
	dairy
natural occurrence in :
	not found in nature

information only - not sold by The Good Scents Company.

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