acetyl ethyl carbinol
3-hydroxy-2-pentanone
 
Notes:
Used as a food additive [EAFUS]
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3-hydroxypentan-2-one (Click)
CAS Number: 3142-66-3Picture of molecule
FDA UNII: BQA0W5LG7K
Nikkaji Web: J581.587H
MDL: MFCD18430765
CoE Number: 11115
XlogP3-AA: 0.20 (est)
Molecular Weight: 102.13310000
Formula: C5 H10 O2
NMR Predictor: Predict (works with chrome or firefox)
EFSA/JECFA Comments: JECFA evaluated 3-hydroxy-2-pentanone (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: 409  3-hydroxy-2-pentanone
Flavis Number: 07.125 (Old)
DG SANTE Food Flavourings: 07.125  3-hydroxypentan-2-one
FEMA Number: 3550  3-hydroxy-2-pentanone
FDA Mainterm: 3-HYDROXY-2-PENTANONE
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Physical Properties:
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 1.00800 to 1.01400 @  25.00 °C.
Pounds per Gallon - (est).: 8.388 to  8.437
Refractive Index: 1.43600 to 1.44000 @  20.00 °C.
Boiling Point: 105.00 to  107.00 °C. @ 50.00 mm Hg
Vapor Pressure: 1.715000 mm/Hg @ 25.00 °C. (est)
Flash Point: 128.00 °F. TCC ( 53.33 °C. )
logP (o/w): 0.211 (est)
Soluble in:
 alcohol
 water, 2.907e+005 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
Odor Type: herbal
Odor Strength: medium
 herbal  truffle  
Odor Description:
at 100.00 %. 
herbal truffle
 buttery  creamy  earthy  
Taste Description:
buttery creamy
  
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Cosmetic Information:
None found
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Suppliers:
Aston Chemical
For experimental / research use only.
2-Pentanone, 3-hydroxy-
BOC Sciences
For experimental / research use only.
(S)-3-Hydroxypentanoate
Parchem
acetyl ethyl carbinol
Sigma-Aldrich: Aldrich
For experimental / research use only.
3-Ethyl-3-hydroxy-2-pentanone
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
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Safety Information:
Preferred SDS: View
 
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
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Safety in Use Information:
Category: flavoring agents
Recommendation for acetyl ethyl carbinol 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: 11
Click here to view publication 11
 average usual ppmaverage maximum ppm
baked goods: -10.00000
beverages(nonalcoholic): -10.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -10.00000
fruit ices: --
gelatins / puddings: -10.00000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: -10.00000
soups: --
sugar substitutes: --
sweet sauces: --
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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 11 (FGE.11): Aliphatic dialcohols, diketones, and hydroxyketones from chemical group 10 (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf
Flavouring Group Evaluation 11, Revision 1 (FGE.11Rev1) - Aliphatic dialcohols, diketones, and hydroxyketones from chemical group 10 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf
EPI System: View
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 62484
National Institute of Allergy and Infectious Diseases: Data
 3-hydroxypentan-2-one
Chemidplus: 0003142663
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References:
 3-hydroxypentan-2-one
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 3142-66-3
Pubchem (cid): 62484
Pubchem (sid): 135019607
Flavornet: 3142-66-3
Pherobase: View
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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 Everything Added to Food in the United States (EAFUS): View
HMDB (The Human Metabolome Database): HMDB31516
FooDB: FDB008110
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
EFSA Update of results on the monitoring of furan levels in food: Read Report
EFSA Previous report: Results on the monitoring of furan levels in food: Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food: Read Report
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
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Potential Blenders and core components note
 
For Odor
balsamic
balsamic
(E)-benzyl tiglateFL/FR
2-methyl valeric acidFL/FR
citrus
 lemon hexadieneFL/FR
coumarinic
epsilon-decalactoneFL/FR
creamy
 butyl lactateFL/FR
earthy
 benzyl tiglateFL/FR
 dibenzyl etherFL/FR
1-nonen-3-olFL/FR
3-octanolFL/FR
1-octen-3-olFL/FR
1-octen-3-oneFL/FR
2-octyl acetateFL/FR
fatty
(E)-2-decenalFL/FR
fermented
 butyl laevo-lactateFL/FR
floral
6,8-dimethyl-2-nonanolFR
 nonyl octanoateFL/FR
 octyl acetateFL/FR
 phenethyl butyl etherFR
 phenethyl formateFL/FR
2-phenyl propionaldehyde dimethyl acetalFL/FR
2-phenyl propionaldehyde ethylene glycol acetalFR
 octyl propionateFL/FR
fungal
1-decen-3-olFL/FR
 methyl 2-furoateFL/FR
black truffle whole plant oilFL/FR
green
(Z)-3-hexen-1-yl tiglateFL/FR
(Z)-leaf acetalFL/FR
 melon acetalFL/FR
 phenyl acetaldehyde dimethyl acetalFL/FR
herbal
3-octanoneFL/FR
honey
 phenethyl furoateFL/FR
3-octen-2-olFL/FR
(R)-1-octen-3-olFL/FR
1-octen-3-yl butyrateFL/FR
tropical
 glyceryl 5-hydroxydecanoateFL/FR
 glyceryl 5-hydroxydodecanoateFL/FR
waxy
 methyl laurateFL/FR
(Z)-3-nonen-1-olFL/FR
yeasty
2-octen-4-oneFL/FR
 
For Flavor
 
No flavor group found for these
 benzyl tiglateFL/FR
 furfural diethyl acetalFL
 melon acetalFL/FR
 methionyl acetateFL
tris(methyl thio) methaneFL
(Z)-3-nonen-1-olFL/FR
 nonyl octanoateFL/FR
1,5-octadien-3-olFL
2-octyl acetateFL/FR
 octyl acetateFL/FR
(E)-2-penten-1-olFL
2-pentyl-1-buten-3-oneFL
 phenethyl furoateFL/FR
balsamic
(E)-benzyl tiglateFL/FR
buttery
 butter cream frosting flavorFL
 butyl laevo-lactateFL/FR
 diacetylFL
2-methyl valeric acidFL/FR
caramellic
 methyl 2-furoateFL/FR
chocolate
 chocolate butter cream flavorFL
citrus
 lemon hexadieneFL/FR
coffee
 difurfuryl etherFL
creamy
 glyceryl 5-hydroxydecanoateFL/FR
 glyceryl 5-hydroxydodecanoateFL/FR
dairy
 butyl lactateFL/FR
earthy
1-decen-3-olFL/FR
1-nonen-3-olFL/FR
1,8-octane dithiolFL
1-octen-3-oneFL/FR
2-thienyl disulfideFL
estery
 octyl propionateFL/FR
fatty
 diacetyl trimerFL
 dimethyl sulfoxideFL
fermented
 methyl thio isovalerateFL
fruity
 dibenzyl etherFL/FR
2-phenyl propionaldehyde dimethyl acetalFL/FR
fungal
black truffle flavorFL
white truffle flavorFL
black truffle whole plant oilFL/FR
green
(Z)-3-hexen-1-yl tiglateFL/FR
(Z)-leaf acetalFL/FR
 phenethyl formateFL/FR
 phenyl acetaldehyde dimethyl acetalFL/FR
mushroom
3-octanoneFL/FR
3-octen-2-olFL/FR
1-octen-3-olFL/FR
(R)-1-octen-3-olFL/FR
1-octen-3-yl butyrateFL/FR
musty
3-octanolFL/FR
sulfurous
 ethyl methyl sulfideFL
O-ethyl S-1-methoxyhexan-3-yl carbonothioateFL
1-(methyl thio)-2-butanoneFL
2-naphthyl mercaptanFL
vegetable
2-octen-4-oneFL/FR
waxy
epsilon-decalactoneFL/FR
(E)-2-decenalFL/FR
 methyl laurateFL/FR
 octyl 2-furoateFL
 
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Potential Uses:
 herbalFL
 mushroomFL
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Occurrence (nature, food, other): note
 coffee
Search  Picture
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Synonyms:
1-acetyl-1-propanol
 acetylethylcarbinol
3-hydroxy-2-pentanone
3-hydroxypentan-2-one
3-hydroxypentanone
1-hydroxypropyl methyl ketone
 methyl furan-2-carboxlate
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