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

4-penten-1-yl acetate
4-pentenyl acetate

Supplier Sponsors

Name:pent-4-enyl acetate
CAS Number: 1576-85-8Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:216-413-6
FDA UNII:V4SIF0MABV
Nikkaji Web:J118.111D
Beilstein Number:1747236
MDL:MFCD00008723
XlogP3-AA:1.60 (est)
Molecular Weight:128.17104000
Formula:C7 H12 O2
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
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:1270 4-pentenyl acetate
FLAVIS Number:09.917 (Old)
DG SANTE Food Flavourings:09.917 4-pentenyl acetate
FEMA Number:4011 4-pentenyl acetate
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 4-PENTENYL ACETATE
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Boiling Point: 144.00 to 146.00 °C. @ 760.00 mm Hg
Vapor Pressure:4.960000 mm/Hg @ 25.00 °C. (est)
Flash Point: 113.00 °F. TCC ( 45.00 °C. )
logP (o/w): 1.892 (est)
Soluble in:
 alcohol
 propylene glycol
 water, 1233 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: green
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
Substantivity: < 1 hour(s) at 100.00 %
green plastic weedy acrylate vegetable metallic cooked meaty sulfurous
Odor Description:at 1.00 % in dipropylene glycol. green plastic weedy acrylate vegetable metallic cooked meat sulfide
Luebke, William tgsc, (2006)
Odor sample from: Sigma-Aldrich
Flavor Type: green
sweet green vegetable weedy plastic grassy hay
Taste Description: at 10.00 ppm in water. sweet green vegetable weedy plastic grassy hay
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.
4-Penten-1-yl Acetate
Penta International
4-PENTENYL ACETATE
Santa Cruz Biotechnology
For experimental / research use only.
4-penten-1-yl acetate
TCI AMERICA
For experimental / research use only.
4-Pentenyl Acetate >98.0%(GC)
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn N - Harmful, Dangerous for the environment.
R 10 - Flammable.
R 22 - Harmful if swallowed.
R 41 - Risk of serious damage to eyes.
R 50 - Very toxic to aquatic organisms.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 39 - Wear eye/face protection.
S 61 - Avoid release to the environment. Refer to special instructions/safety data sheet.
 
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 4-penten-1-yl acetate usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 3.40 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 4.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): ND (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: 20
 average usual ppmaverage maximum ppm
baked goods: 20.0000040.00000
beverages(nonalcoholic): 8.0000016.00000
beverages(alcoholic): 8.0000016.00000
breakfast cereal: --
cheese: --
chewing gum: 100.00000200.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 16.0000032.00000
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: 20.0000050.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: 10.0000020.00000
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):

Flavouring Group Evaluation 62 (FGE.62) Consideration of linear and branched-chain aliphatic unsaturated, unconjugated alcohols, aldehydes, acids, and related esters evaluated by JECFA (61st 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.05 (2005) and to straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters evaluated by EFSA in FGE.06 (2004) (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 62 Rev1 (FGE.62 Rev1): Consideration of of linear and branched-chain aliphatic unsaturated, unconjugated alcohols, aldehydes, acids, and related esters evaluated by JECFA (61st and 68th meeting) structurally related to branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 (2010) and to straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters evaluated by EFSA in FGE.06Rev1 (2008)
View page or View pdf

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :74096
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3272
WGK Germany:3
pent-4-enyl acetate
Chemidplus:0001576858
 
References:
 pent-4-enyl acetate
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):74096
Pubchem (sid):135031329
 
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
CHEBI:View
HMDB (The Human Metabolome Database):HMDB32460
FooDB:FDB010037
Export Tariff Code:2915.39.4550
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
aldehydic
green hexanal
FL/FR
alliaceous
dibutyl sulfide
FL/FR
dipropyl disulfide
FL/FR
balsamic
spruce needle absolute
FL/FR
caramellic
2-iso
butyl-3-methyl pyrazine
FL/FR
chocolate
2,4,5-
trimethyl thiazole
FL/FR
citrus
methyl heptenone
FL/FR
nonanal dimethyl acetal
FL/FR
coumarinic
phthalide
FL/FR
earthy
scotch
pine needle oil
FL/FR
scotch
pine needle oil estonia
FL/FR
scotch
pine needle oil yugoslavia
FL/FR
ethereal
2-
methyl valeraldehyde
FL/FR
fatty
(E)-2-
hepten-1-ol
FL/FR
5-
methyl-5-hexen-2-one
FL/FR
floral
cassie absolute
FL/FR
cyclohexyl ethyl acetate
FL/FR
(Z)-
rose oxide
FL/FR
styralyl propionate
FL/FR
fruity
ethyl 3-hydroxyhexanoate
FL/FR
2-
nonanone
FL/FR
tropical thiazole
FL/FR
green
acetaldehyde butyl phenethyl acetal
FL/FR
alfalfa oil
FL/FR
alfalfa resinoid
FL/FR
iso
butyl methyl ketone
FL/FR
2-iso
butyl thiazole
FL/FR
cortex pyridine
FL/FR
galbanum decatriene
FL/FR
geranium thiazole
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
4-
hexenol
FL/FR
(Z)-
leaf acetal
FL/FR
methyl heptine carbonate
FL/FR
nerol oxide
FL/FR
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
2-
octen-1-ol
FL/FR
(Z)-2-
penten-1-ol
FL/FR
1-
penten-3-ol
FL/FR
3,5,5-
trimethyl hexanol
FL/FR
herbal
3-
butylidene phthalide
FL/FR
2-
pentyl acetate
FL/FR
melon
(Z)-6-
nonen-1-ol
FL/FR
minty
iso
propyl tiglate
FL/FR
musty
cocoa butenal
FL/FR
sulfurous
grapefruit menthane
FL/FR
3-(
methyl thio) hexanol
FL/FR
vegetable
1-
furfuryl pyrrole
FL/FR
mesityl oxide
FL/FR
woody
alpha-
farnesene
FL/FR
alpha-
farnesene isomer
FL/FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
2-
ethyl-4,5-dimethyl oxazole
FL
(E)-2-
hepten-1-ol
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
(E)-4-
hexenal
FL
iso
mesityl oxide
FL
2-
methyl thiazole
FL
4-(
methyl thio) butanol
FL
scotch
pine needle oil
FL/FR
scotch
pine needle oil estonia
FL/FR
scotch
pine needle oil yugoslavia
FL/FR
2-iso
propyl-3-(methyl thio) pyrazine
FL
alliaceous
alliaceous
allyl thiopropionate
FL
dipropyl disulfide
FL/FR
3-
tetrahydrothiophenone
FL
tropical thiazole
FL/FR
balsamic
spruce needle absolute
FL/FR
celery
3-
butylidene phthalide
FL/FR
cheesy
2-
nonanone
FL/FR
citrus
styralyl propionate
FL/FR
coumarinic
phthalide
FL/FR
dairy
2-
pentyl acetate
FL/FR
ethereal
5-
methyl-5-hexen-2-one
FL/FR
fatty
2-
octen-1-ol
FL/FR
fruity
ethyl 3-hydroxyhexanoate
FL/FR
2,4-
hexadien-1-ol
FL
green
acetaldehyde butyl phenethyl acetal
FL/FR
alfalfa oil
FL/FR
alfalfa resinoid
FL/FR
iso
butyl methyl ketone
FL/FR
2-iso
butyl thiazole
FL/FR
2-iso
butyl-3-methyl pyrazine
FL/FR
cocoa butenal
FL/FR
cortex pyridine
FL/FR
cyclohexyl ethyl acetate
FL/FR
cynara scolymus leaf extract
FL
dibutyl sulfide
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
alpha-
farnesene
FL/FR
alpha-
farnesene isomer
FL/FR
galbanum decatriene
FL/FR
geranium thiazole
FL/FR
(E)-2-
heptenal
FL
(Z)-4-
heptenal
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
2-
hexyl pyridine
FL
horseradish oil
FL
(Z)-
leaf acetal
FL/FR
methyl heptenone
FL/FR
methyl heptine carbonate
FL/FR
4-
methyl thiazole
FL
3-(5-
methyl-2-furyl) butanal
FL
nerol oxide
FL/FR
nonanal dimethyl acetal
FL/FR
2,4-
octadienal
FL
(Z)-2-
penten-1-ol
FL/FR
1-
penten-3-ol
FL/FR
2-
propyl pyrazine
FL
iso
propyl tiglate
FL/FR
propylene glycol acetone ketal
FL
(Z)-
rose oxide
FL/FR
3,5,5-
trimethyl hexanol
FL/FR
herbal
green hexanal
FL/FR
metallic
4-
hexenol
FL/FR
3-(
methyl thio) hexanol
FL/FR
nutty
3,5-
diethyl-2-methyl pyrazine
FL
2,4,5-
trimethyl thiazole
FL/FR
potato
mesityl oxide
FL/FR
radish
horseradish flavor
FL
spicy
cassie absolute
FL/FR
sulfurous
broccoli flavor
FL
grapefruit menthane
FL/FR
methyl 2-methyl-3-furyl disulfide
FL
methyl benzyl disulfide
FL
vegetable
alpha-
benzylidene methional
FL
1-
furfuryl pyrrole
FL/FR
2-
methyl valeraldehyde
FL/FR
2-
octen-4-one
FL/FR
waxy
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
(Z)-6-
nonen-1-ol
FL/FR
 
Potential Uses:
FLcappuccino
FLcaramel
FLcoffee
FRfloral
FLgreen
FRgreen grass
FRgreen grass
FLmango
FLvegetable
 
Occurrence (nature, food, other):note
 mangaba
Search Trop Picture
 
Synonyms:
 acetic acid pent-4-en-1-yl ester
5-acetoxy-1-pentene
1-acetoxy-4-pentene
 pent-4-ene-1-yl acetate
 pent-4-enyl acetate
4-penten-1-ol acetate
4-penten-1-ol, acetate
4-pentenyl acetate
 
 
Notes:
Used as a food additive [EAFUS]
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