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

(E)-2-pentenoic acid
trans-2-pentenoic acid

Supplier Sponsors

Name:(E)-pent-2-enoic acid
CAS Number: 13991-37-2Picture of molecule3D/inchi
% from:90.00% to 98.00%
ECHA EINECS - REACH Pre-Reg:237-791-9
FDA UNII:1RG66883CF
Nikkaji Web:J97.997J
Beilstein Number:1720312
MDL:MFCD00002704
CoE Number:10163
XlogP3-AA:1.00 (est)
Molecular Weight:100.11716000
Formula:C5 H8 O2
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:(Z)-2-pentenoic acid
EFSA/JECFA Comments:
CASrn refers to (E)-isomer. Register name to be changed accordingly.
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:1804 (E)-2-pentenoic acid
FLAVIS Number:08.107 (Old)
DG SANTE Food Flavourings:08.107 (E)-pent-2-enoic acid
FEMA Number:4193 trans-2-pentenoic acid
FDA:No longer provide for the use of these seven synthetic flavoring substances
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Melting Point: 9.00 to 11.00 °C. @ 760.00 mm Hg
Boiling Point: 108.00 °C. @ 17.00 mm Hg
Boiling Point: 197.00 to 199.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.107000 mm/Hg @ 25.00 °C. (est)
Vapor Density:3.4 ( Air = 1 )
Flash Point: 215.00 °F. TCC ( 101.67 °C. )
logP (o/w): 1.333 (est)
Soluble in:
 alcohol
 propylene glycol
 water, 2.06e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: cheesy
Odor Strength:medium ,
recommend smelling in a 1.00 % solution or less
Substantivity:6 hour(s) at 100.00 %
acidic cheesy feta cheese buttery rancid sour
Odor Description:at 100.00 %. acidic feta cheese buttery
Luebke, William tgsc, (2006)
Odor sample from: Kingchem Laboratories Inc.
Flavor Type: buttery
sour acetic buttery
Taste Description: at 25.00 ppm in water. sour acetic buttery
Luebke, William tgsc, (2006)
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
trans-2-Pentenoic Acid
Charkit Chemical
PENTENOIC ACID, 2- FEMA 4193
EMD Millipore
For experimental / research use only.
trans-2-Pentenoic Acid,
Kingchem Laboratories
T2 PENTENOIC ACID
Odor: Sour cheese
Penta International
2-PENTENOIC ACID, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
2-Pentenoic Acid
Sigma-Aldrich
trans-2-Pentenoic acid, 98%
Certified Food Grade Products
Taytonn
2-Pentenoic Acid
Odor: Cheese, Rancid, Sour
TCI AMERICA
For experimental / research use only.
trans-2-Pentenoic acid, >95.0%(GC)
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
C - Corrosive.
R 22 - Harmful if swallowed.
R 34 - Causes burns.
S 02 - Keep out of the reach of children.
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 28 - After contact with skin, wash immediately with plenty of water.
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 (E)-2-pentenoic acid usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.03 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3200 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
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: 22
 average usual ppmaverage maximum ppm
baked goods: 10.0000050.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: 5.0000025.00000
cheese: 3.0000015.00000
chewing gum: --
condiments / relishes: --
confectionery froastings: 10.0000050.00000
egg products: --
fats / oils: 2.0000010.00000
fish products: 2.0000010.00000
frozen dairy: 3.0000015.00000
fruit ices: 3.0000015.00000
gelatins / puddings: --
granulated sugar: --
gravies: 15.0000075.00000
hard candy: 10.0000050.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 2.0000010.00000
milk products: 3.0000015.00000
nut products: --
other grains: 5.0000025.00000
poultry: 2.0000010.00000
processed fruits: 2.0000010.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 5.0000025.00000
snack foods: --
soft candy: 10.0000050.00000
soups: 5.0000025.00000
sugar substitutes: --
sweet sauces: 5.0000025.00000
 
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): 2.0000010.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 3.0000015.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 15.0000075.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
 
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):

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

Scientific Opinion on Flavouring Group Evaluation 95 (FGE.95): Consideration of aliphatic, linear or branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (69th meeting) structurally related to esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids evaluated by EFSA in FGE.05Rev1 (2008)
View page or View pdf

EPI System: View
NLM Developmental and Reproductive Toxicity:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :638122
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3265
WGK Germany:3
(E)-pent-2-enoic acid
Chemidplus:0013991372
 
References:
 (E)-pent-2-enoic acid
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):638122
Pubchem (sid):134978504
 
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
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):Search
Export Tariff Code:2916.19.3000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
acidic
iso
butyric acid
FL/FR
balsamic
cinnamyl benzoate
FL/FR
bready
coffee furanone
FL/FR
buttery
acetyl isobutyryl
FL/FR
acetyl propionyl
FL/FR
butyl octanoate
FL/FR
2,3-
heptane dione
FL/FR
3,4-
hexane dione
FL/FR
caramellic
alpha,alpha-
dimethyl anisyl acetone
FL/FR
cheesy
butyric acid
FL/FR
coconut
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
fatty
decanoic acid
FL/FR
floral
jasmin pyranone
FL/FR
linalyl butyrate
FL/FR
fruity
acetoin acetate
FL/FR
gamma-
decalactone
FL/FR
ethyl lactate
FL/FR
prenyl hexanoate
FL/FR
prenyl isobutyrate
FL/FR
green
(Z)-3-
hexen-1-yl butyrate
FL/FR
(E)-2-
hexenal
FL/FR
nutty
2-
ethyl pyrazine
FL/FR
soapy
ethyl undecanoate
FL/FR
tropical
delta-
dodecalactone
FL/FR
waxy
5(6)-
decenoic acid
FL/FR
For Flavor
No flavor group found for these
butyl octanoate
FL/FR
cinnamyl benzoate
FL/FR
6-
decenoic acid
FL
alpha,alpha-
dimethyl anisyl acetone
FL/FR
(Z)-3-
hexenoic acid
FL
3-(
methyl thio) hexanal
FL
prenyl hexanoate
FL/FR
prenyl isobutyrate
FL/FR
sodium 4-methyl-2-oxovalerate
FL
acetic
acetic
balsamic
vinegar flavor
FL
acidic
iso
butyric acid
FL/FR
propionic acid
FL
alliaceous
3-
tetrahydrothiophenone
FL
buttery
butyroin
FL
diacetyl
FL
2,3-
heptane dione
FL/FR
3,4-
hexane dione
FL/FR
caramellic
3-
methyl butyl 2-furyl butyrate
FL
coconut
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
creamy
acetyl isobutyryl
FL/FR
5(6)-
decenoic acid
FL/FR
delta-
dodecalactone
FL/FR
jasmin pyranone
FL/FR
fatty
diacetyl trimer
FL
dimethyl sulfoxide
FL
(E,E)-2,4-
undecadienal
FL
floral
linalyl butyrate
FL/FR
fruity
acetoin acetate
FL/FR
gamma-
decalactone
FL/FR
ethyl lactate
FL/FR
green
(Z)-3-
hexen-1-yl butyrate
FL/FR
(E)-2-
hexenal
FL/FR
nutty
coffee furanone
FL/FR
2-
ethyl pyrazine
FL/FR
soapy
decanoic acid
FL/FR
sour
butyric acid
FL/FR
3-
methyl valeric acid
FL
vinegar
FL
toasted
acetyl propionyl
FL/FR
waxy
ethyl undecanoate
FL/FR
 
Potential Uses:
FLbutter
FLbutter rum
FLbutterscotch
FLcheese
FLcheese american cheese
FLcheese blue cheese
FLcheese camembert cheese
FLcheese cheddar cheese
 cheese ghee cheese
 cheese ghee cheese
FLcheese gouda cheese
 cheese italian cheese
FLcheese parmesan cheese
FLcheese romano cheese
FLcheese roquefort cheese
FLcheese swiss cheese
FLchicken
 milk buttermilk
FLrum butter
 
Occurrence (nature, food, other):note
 banana fruit
Search Trop Picture
 beer
Search PMC Picture
 
Synonyms:
(E)-pent-2-en-1-oic acid
(2E)-pent-2-enoic acid
(E)-pent-2-enoic acid
trans-pent-2-enoic acid
(E)-2-pentenic acid
(2E)-2-pentenoic acid
T2 pentenoic acid
trans-2-pentenoic acid
2-pentenoic acid, (2E)-
2-pentenoic acid, (E)-
2-pentenoic acid, trans-
 
 
Notes:
None found
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