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2-methyl-4-pentenoic acid
4-pentenoic acid, 2-methyl-

Supplier Sponsors

Name:2-methylpent-4-enoic acid
CAS Number: 1575-74-2Picture of molecule3D/inchi
Other:53729-46-7
ECHA EINECS - REACH Pre-Reg:216-404-7
FDA UNII:29HK385L3G
Nikkaji Web:J206.813C
MDL:MFCD00015570
CoE Number:10148
XlogP3-AA:1.40 (est)
Molecular Weight:114.14410000
Formula:C6 H10 O2
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
JECFA evaluated 2-methyl-4-pentenoic-acid (CASrn as in Register). (R)- or (S)-enantiomer not specified by CASrn in Register.
Category:flavoring 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:355 2-methyl-4-pentenoic acid
FLAVIS Number:08.059 (Old)
DG SANTE Food Flavourings:08.059 2-methylpent-4-enoic acid
FEMA Number:3511 2-methyl-4-pentenoic acid
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):1575-74-2 ; 2-METHYL-4-PENTENOIC ACID
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 97.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.94400 to 0.95600 @ 25.00 °C.
Pounds per Gallon - (est).: 7.855 to 7.955
Refractive Index:1.42600 to 1.43600 @ 20.00 °C.
Boiling Point: 195.00 °C. @ 760.00 mm Hg
Boiling Point: 78.00 °C. @ 0.50 mm Hg
Vapor Pressure:0.237000 mmHg @ 25.00 °C. (est)
Vapor Density:>1 ( Air = 1 )
Flash Point: 210.00 °F. TCC ( 98.89 °C. )
logP (o/w): 1.338 (est)
Soluble in:
 alcohol
 water, slightly
 water, 6999 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: cheesy
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
Substantivity: > 8 hour(s) at 100.00 %
fruity cheesy
Odor Description:at 10.00 % in propylene glycol. fruity cheese
Flavor Type: creamy
creamy strawberry jammy
Taste Description: creamy strawberry jam
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
2-METHYL-4-PENTENOIC ACID ≥97.0%, Kosher
Odor Description:A cheese-like aroma
Used as an enhancer for fruity fragrances.
Taste Description:Creamy mouth feel, with strawberry jam notes
Strawberry jam and dairy flavors.
 
Cosmetic Information:
None found
 
Suppliers:
Apple Flavor & Fragrance
2-Methyl-4-pentenoic acid
Bedoukian Research
2-METHYL-4-PENTENOIC ACID
≥97.0%, Kosher
Odor: A cheese-like aroma
Use: Used as an enhancer for fruity fragrances.
Flavor: Creamy mouth feel, with strawberry jam notes
Strawberry jam and dairy flavors.
BOC Sciences
For experimental / research use only.
2-METHYL-4-PENTENOIC ACID 99.0%
M&U International
2-Methyl-4-Pentenoic Acid
Penta International
2-METHYL-4-PENTENOIC ACID
Sigma-Aldrich
2-Methyl-4-pentenoic acid, ≥98%, FG
Odor: cheese
Certified Food Grade Products
Synerzine
2-Methyl 4-Pentenoic Acid
TCI AMERICA
For experimental / research use only.
2-Methyl-4-pentenoic Acid >98.0%(GC)(T)
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
C - Corrosive.
R 22 - Harmful if swallowed.
R 34 - Causes burns.
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 2-methyl-4-pentenoic acid usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): ND (μg/capita/day)
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: 10
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): --
beverages(alcoholic): -1.00000
breakfast cereal: --
cheese: --
chewing gum: -5.00000
condiments / relishes: --
confectionery froastings: -5.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: -2.00000
fruit ices: -2.00000
gelatins / puddings: -2.00000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: -2.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
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):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 6 (FGE.06): Straight-and branched-chain aliphatic unsatured primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1 and 4
View page or View pdf

Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to Flavouring Group Evaluation 5: Esters of 23 branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and 24 branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5
View page or View pdf

Flavouring Group Evaluation 6, Revision 1 (FGE.06Rev1) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 5, Revision 1 (FGE.05Rev1):Esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 5, Revision 2 (FGE.05Rev2): Branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):1575-74-2
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :549519
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3265
WGK Germany:3
2-methylpent-4-enoic acid
Chemidplus:0001575742
 
References:
 2-methylpent-4-enoic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:1575-74-2
Pubchem (cid):549519
Pubchem (sid):135020861
 
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
HMDB (The Human Metabolome Database):HMDB31158
FooDB:FDB003172
Export Tariff Code:2916.19.3000
ChemSpider:View
 
Potential Blenders and core components note
For Odor
acidic
iso
butyric acid
FL/FR
cyclohexyl acetic acid
FL/FR
2-
ethyl butyric acid
FL/FR
2-
methyl butyric acid
FL/FR
aldehydic
acetyl nonyryl
FL/FR
buttery
acetoin
FL/FR
acetyl propionyl
FL/FR
butyl butyryl lactate
FL/FR
2,3-
heptane dione
FL/FR
caramellic
ethyl maltol
FL/FR
cheesy
butyric acid
FL/FR
2-
heptanone
FL/FR
2-
methyl hexanoic acid
FL/FR
S-(
methyl thio) butyrate
FL/FR
2-
methyl valeric acid
FL/FR
2-
methyl-2-hexenoic acid
FR
coconut
coconut decanone methyl
FR
delta-
decalactone
FL/FR
gamma-
octalactone
FL/FR
delta-
octalactone
FL/FR
creamy
para-
vanillic acid
FL/FR
fatty
(Z)-
dairy lactone
FL/FR
hexanoic acid
FL/FR
4-
methyl octanoic acid
FL/FR
fruity
cyclohexyl carboxylic acid
FL/FR
filbert hexenone
FL/FR
4-
heptanone
FL/FR
methyl (Z)-5-octenoate
FL/FR
methyl 4-methyl valerate
FL/FR
2-
methyl butyl isovalerate
FL/FR
prenyl hexanoate
FL/FR
sorbyl butyrate
FL/FR
green
iso
butyl methyl ketone
FL/FR
(E)-2-
hexenal
FL/FR
nutty
nutty quinoxaline
FL/FR
waxy
2-
methyl heptanoic acid
FL/FR
nonanoic acid
FL/FR
2-
nonanol
FL/FR
delta-
tetradecalactone
FL/FR
2-
tridecanone
FL/FR
undecanoic acid
FL/FR
For Flavor
No flavor group found for these
2,5-
dithiahexane
FL
ethyl cyclohexyl carboxylate
FL
(E,E)-2,4-
heptadien-1-ol
FL
(Z)-3-
hexenoic acid
FL
3-
methyl crotonic acid
FL
5-
methyl hexanoic acid
FL
S-
methyl thiopropionate
FL
4-
methyl valeric acid
FL
prenyl hexanoate
FL/FR
3-(
methyl thio) methyl thiophene
FL
acidic
acidic
iso
butyric acid
FL/FR
2-
ethyl butyric acid
FL/FR
propionic acid
FL
aldehydic
acetyl nonyryl
FL/FR
buttery
2,3-
heptane dione
FL/FR
2-
methyl valeric acid
FL/FR
(E)-2-
pentenoic acid
FL
caramellic
ethyl maltol
FL/FR
cheesy
ammonium isovalerate 30% in pg
FL
2-
heptanone
FL/FR
hexanoic acid
FL/FR
coconut
delta-
decalactone
FL/FR
delta-
octalactone
FL/FR
creamy
acetoin
FL/FR
acetoin butyrate
FL
butyl butyryl lactate
FL/FR
para-
vanillic acid
FL/FR
dairy
methyl (Z)-5-octenoate
FL/FR
4-
pentenoic acid
FL
fatty
(Z)-
dairy lactone
FL/FR
dimethyl sulfoxide
FL
4-
methyl octanoic acid
FL/FR
nonanoic acid
FL/FR
(E)-2-
octenoic acid
FL
2-
tridecanone
FL/FR
fermented
methyl thio isovalerate
FL
fruity
cyclohexyl carboxylic acid
FL/FR
filbert hexenone
FL/FR
4-
heptanone
FL/FR
methyl 4-methyl valerate
FL/FR
2-
methyl butyl isovalerate
FL/FR
2-
methyl butyric acid
FL/FR
sorbyl butyrate
FL/FR
strawberry cream nut flavor
FL
green
iso
butyl methyl ketone
FL/FR
heptanal 2,3-butane diol acetal
FL
(E)-2-
hexenal
FL/FR
2-(5-iso
propyl-2-methyltetrahydro-2-thiophenyl)ethyl acetate
FL
lactonic
gamma-
octalactone
FL/FR
meaty
2-
methyl 3-(methyl thio) furan
FL
musty
S-(
methyl thio) butyrate
FL/FR
nutty
nutty quinoxaline
FL/FR
oily
2-
methyl hexanoic acid
FL/FR
sour
butyric acid
FL/FR
2,4-
dimethyl-2-pentenoic acid
FL
3-
methyl valeric acid
FL
sulfurous
methyl 4-(methyl thio) butyrate
FL
sweet
cyclohexyl acetic acid
FL/FR
toasted
acetyl propionyl
FL/FR
waxy
2-
methyl heptanoic acid
FL/FR
2-
nonanol
FL/FR
delta-
tetradecalactone
FL/FR
undecanoic acid
FL/FR
 
Potential Uses:
FLcheese
FLdairy
 
Occurrence (nature, food, other):note
 not found in nature
 
Synonyms:
2-methyl 4-pentenoic acid
2-methyl pent-4-en-1-oic acid
2-methyl pent-4-enoic acid
2-methyl-4-pentenoicacid
2-methylpent-4-en-1-oic acid
2-methylpent-4-enoic acid
4-pentenoic acid, 2-methyl-
 
 
Notes:
Used as a food additive [EAFUS]
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