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

acetyl ethyl carbinol
3-hydroxy-2-pentanone

Sponsors

Name:3-hydroxypentan-2-one
CAS Number: 3142-66-3Picture of molecule3D/inchi
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:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 3-HYDROXY-2-PENTANONE
 
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
 
Organoleptic Properties:
Odor Type: herbal
Odor Strength:medium
herbal truffle
Odor Description:at 100.00 %. herbal truffle
Flavor Type: creamy
">buttery creamy earthy
Taste Description: buttery creamy
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Aston Chemical
For experimental / research use only.
2-Pentanone, 3-hydroxy-
BOC Sciences
For experimental / research use only.
(S)-3-Hydroxypentanoate 95%
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
 
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
 
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
 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: --
 
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
 
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
 
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
 
Potential Blenders and core components note
For Odor
balsamic
(E)-
benzyl tiglate
FL/FR
cheesy
2-
methyl valeric acid
FL/FR
citrus
lemon hexadiene
FL/FR
coumarinic
epsilon-
decalactone
FL/FR
creamy
butyl lactate
FL/FR
earthy
benzyl tiglate
FL/FR
dibenzyl ether
FL/FR
1-
nonen-3-ol
FL/FR
3-
octanol
FL/FR
1-
octen-3-ol
FL/FR
1-
octen-3-one
FL/FR
2-
octyl acetate
FL/FR
fatty
(E)-2-
decenal
FL/FR
fermented
butyl laevo-lactate
FL/FR
floral
6,8-
dimethyl-2-nonanol
FR
nonyl octanoate
FL/FR
octyl acetate
FL/FR
phenethyl butyl ether
FR
phenethyl formate
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
2-
phenyl propionaldehyde ethylene glycol acetal
FR
fruity
octyl propionate
FL/FR
fungal
1-
decen-3-ol
FL/FR
methyl 2-furoate
FL/FR
black
truffle whole plant oil
FL/FR
green
(Z)-3-
hexen-1-yl tiglate
FL/FR
(Z)-
leaf acetal
FL/FR
melon acetal
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
herbal
3-
octanone
FL/FR
honey
phenethyl furoate
FL/FR
mushroom
3-
octen-2-ol
FL/FR
(R)-1-
octen-3-ol
FL/FR
1-
octen-3-yl butyrate
FL/FR
tropical
glyceryl 5-hydroxydecanoate
FL/FR
glyceryl 5-hydroxydodecanoate
FL/FR
waxy
methyl laurate
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
benzyl tiglate
FL/FR
furfural diethyl acetal
FL
methionyl acetate
FL
tris(
methyl thio) methane
FL
nonyl octanoate
FL/FR
1,5-
octadien-3-ol
FL
2-
octyl acetate
FL/FR
(E)-2-
penten-1-ol
FL
2-
pentyl-1-buten-3-one
FL
phenethyl furoate
FL/FR
balsamic
balsamic
(E)-
benzyl tiglate
FL/FR
buttery
butter cream frosting flavor
FL
butyl laevo-lactate
FL/FR
diacetyl
FL
2-
methyl valeric acid
FL/FR
caramellic
methyl 2-furoate
FL/FR
chocolate
chocolate butter cream flavor
FL
citrus
lemon hexadiene
FL/FR
coffee
difurfuryl ether
FL
creamy
glyceryl 5-hydroxydecanoate
FL/FR
glyceryl 5-hydroxydodecanoate
FL/FR
dairy
butyl lactate
FL/FR
earthy
1-
decen-3-ol
FL/FR
1-
nonen-3-ol
FL/FR
1,8-
octane dithiol
FL
1-
octen-3-one
FL/FR
2-
thienyl disulfide
FL
estery
octyl propionate
FL/FR
fatty
diacetyl trimer
FL
dimethyl sulfoxide
FL
fermented
methyl thio isovalerate
FL
fruity
dibenzyl ether
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
fungal
black
truffle flavor
FL
white
truffle flavor
FL
black
truffle whole plant oil
FL/FR
green
(Z)-3-
hexen-1-yl tiglate
FL/FR
(Z)-
leaf acetal
FL/FR
melon acetal
FL/FR
phenethyl formate
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
mushroom
3-
octanone
FL/FR
3-
octen-2-ol
FL/FR
1-
octen-3-ol
FL/FR
(R)-1-
octen-3-ol
FL/FR
1-
octen-3-yl butyrate
FL/FR
musty
3-
octanol
FL/FR
sulfurous
ethyl methyl sulfide
FL
O-
ethyl S-1-methoxyhexan-3-yl carbonothioate
FL
1-(
methyl thio)-2-butanone
FL
2-
naphthyl mercaptan
FL
vegetable
2-
octen-4-one
FL/FR
waxy
epsilon-
decalactone
FL/FR
(E)-2-
decenal
FL/FR
methyl laurate
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
octyl 2-furoate
FL
octyl acetate
FL/FR
 
Potential Uses:
FLherbal
FLmushroom
 
Occurrence (nature, food, other):note
 coffee
Search PMC Picture
 
Synonyms:
1-acetyl-1-propanol
 acetylethylcarbinol
3-hydroxy-2-pentanone
3-hydroxypentan-2-one
3-hydroxypentanone
1-hydroxypropyl methyl ketone
 methyl furan-2-carboxlate
 
 
Notes:
Used as a food additive [EAFUS]
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