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

2-pentenal
3-ethyl-2-propenal

Supplier Sponsors

CAS Number: 764-39-6Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:212-120-2
CoE Number:10375
XlogP3-AA:1.00 (est)
Molecular Weight:84.11796000
Formula:C5 H8 O
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
The chemical name should be changed to Pent-(2E)-enal and the CAS number to 1576-87-0, according to the specifcations provided (Documentation provided to EFSA nr: 1) 95% (2E)-isomer
Category:flavor and fragrance 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:1364 2-pentenal
DG SANTE Food Flavourings:05.102 pent-2-enal
FEMA Number:3218 2-pentenal
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):764-39-6 ; 2-PENTENAL
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.85000 to 0.85600 @ 21.00 °C.
Pounds per Gallon - (est).: 7.073 to 7.123
Refractive Index:1.44000 to 1.44700 @ 21.00 °C.
Boiling Point: 123.00 to 124.00 °C. @ 760.00 mm Hg
Acid Value: 5.00 max. KOH/g
Vapor Pressure:11.451000 mmHg @ 25.00 °C. (est)
Flash Point: 73.00 °F. TCC ( 22.78 °C. )
logP (o/w): 1.281 (est)
Soluble in:
 alcohol
 water, 1.498e+004 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
pungent green apple orange tomato
Odor Description:at 1.00 % in dipropylene glycol. pungent green apple orange tomato
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Bedoukian Research
trans-2-PENTEN-1-AL, NO ANTIOXIDANT
Odor: Fruity, bitter almond with notes of red apple
Use: Useful in adding green fruity top notes, especially apple and cherry, to fruity florals.
Flavor: Green, sweet, slightly spicy
Fruit flavors, especially green apple.
BOC Sciences
For experimental / research use only.
trans-2-PENTEN-1-AL 98.0% (sum of isomers)
Reincke & Fichtner
2-Pentenal
 
Safety Information:
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 24/25 - Avoid contact with skin and eyes.
S 29 - Do not empty into drains.
S 37/39 - Wear suitable gloves and eye/face protection.
 
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:
intraperitoneal-mouse LD50 244 mg/kg
Personal Communication from H. Zollner, Institut fur Biochemie, Der Universitat, Gras, Oct. 23, 1975Vol. 23OCT1975

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category:
flavor and fragrance agents
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for 2-pentenal usage levels up to:
  0.5000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.37 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 1500 (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: 4
Click here to view publication 4
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -10.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: -10.00000
granulated sugar: --
gravies: --
hard candy: -10.00000
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: --
soups: --
sugar substitutes: --
sweet sauces: --
 
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): 3.700007.19000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): --
Edible ices, including sherbet and sorbet (03.0): --
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 6.5000012.90000
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 2.320004.44000
Bakery wares (07.0): 7.0800013.47000
Meat and meat products, including poultry and game (08.0): --
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): --
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 1.010002.02000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 2.000004.00000
Ready-to-eat savouries (15.0): --
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):

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev.1): 74 a,▀-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 71 Revision 1 (FGE.71Rev1): consideration of aliphatic, linear, a,▀-unsaturated alcohols, aldehydes, carboxylic acids, and related esters evaluated by JECFA (63rd and 69th meeting) structurally related to flavouring substances evaluated in FGE.05Rev3
View page or View pdf

EPI System: View
Chemical Carcinogenesis Research Information System:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):764-39-6
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :12993
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
pent-2-enal
Chemidplus:0000764396
 
References:
 pent-2-enal
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:764-39-6
Pubchem (cid):12993
Pubchem (sid):134977743
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
CHEBI:View
HMDB (The Human Metabolome Database):HMDB31601
FooDB:FDB008233
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
(E)-
tiglaldehyde
FL/FR
aldehydic
aldehydic
iso
butyraldehyde
FL/FR
lily pentanal
FR
2-
methyl undecanal dimethyl acetal
FR
animal
para-
cresyl isobutyrate
FL/FR
balsamic
iso
amyl benzoate
FL/FR
fir carboxylate
FR
cheesy
iso
valeric acid
FL/FR
creamy
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
fatty
3-
decen-2-one
FL/FR
hexyl pivalate
FR
methyl 2-hexenoate
FL/FR
fermented
iso
amyl alcohol
FL/FR
3-
methyl-1-pentanol
FL/FR
floral
alpha-
amyl cinnamaldehyde diethyl acetal
FR
citronellyl propionate
FL/FR
citronellyl valerate
FL/FR
alpha-
damascone
FL/FR
gamma-
damascone
FR
6,8-
dimethyl-2-nonanol
FR
geranyl acetate
FL/FR
(E)-
geranyl acetone
FL/FR
geranyl hexanoate
FL/FR
hydroxycitronellal
FL/FR
jasmin cyclopentanol
FR
lily propanol
FR
methyl citronellate
FL/FR
nerolin fragarol
FL/FR
papaya isobutyrate
FL/FR
fruity
acetaldehyde dihexyl acetal
FL/FR
allyl cyclohexyl acetate
FL/FR
allyl heptanoate
FL/FR
amyl 2-methyl butyrate
FL/FR
amyl hexanoate
FL/FR
iso
amyl isobutyrate
FL/FR
amyl isobutyrate
FL/FR
amyl isovalerate
FL/FR
iso
amyl valerate
FL/FR
apple ketal
FL/FR
benzyl isovalerate
FL/FR
benzyl propionate
FL/FR
berry pentadienoate
FL/FR
butyl isovalerate
FL/FR
iso
butyl isovalerate
FL/FR
iso
butyl-3-(methyl thio) butyrate
FL/FR
cherry pentenoate
FL/FR
cyclohexyl butyrate
FL/FR
cyclohexyl isovalerate
FL/FR
cyclohexyl propionate
FL/FR
decyl butyrate
FL/FR
diethyl malonate
FL/FR
ethyl (E)-2-decenoate
FL/FR
ethyl 2-octenoate
FL/FR
ethyl isovalerate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
ethyl valerate
FL/FR
fruity ketal
FL/FR
geranyl 2-methyl butyrate
FL/FR
geranyl isovalerate
FL/FR
grape butyrate
FL/FR
heptyl isobutyrate
FL/FR
hexanal propylene glycol acetal
FL/FR
3-
hexanone
FL/FR
(Z)-3-
hexen-1-yl 2-methyl-2-pentenoate
FR
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
hexyl (E)-tiglate
FL/FR
hexyl acetate
FL/FR
hexyl formate
FL/FR
hexyl isovalerate
FL/FR
hexyl propionate
FL/FR
linalyl hexanoate
FL/FR
methyl (E,Z)-2,4-decadienoate
FL/FR
methyl 2-methyl butyrate
FL/FR
2-
methyl butyl 2-methyl butyrate
FL/FR
methyl butyrate
FL/FR
methyl dimethyl anthranilate
FL/FR
methyl isovalerate
FL/FR
methyl valerate
FL/FR
(E)-2-
nonen-1-yl acetate
FL/FR
nonyl isovalerate
FL/FR
4-
phenyl-2-butyl acetate
FL/FR
propyl heptanoate
FL/FR
propyl isovalerate
FL/FR
iso
propyl isovalerate
FL/FR
2-
undecenal
FL/FR
green
acetaldehyde benzyl 2-methoxyethyl acetal
FL/FR
acetaldehyde methyl hexyl acetal
FR
butyl 2-methyl butyrate
FL/FR
butyl heptanoate
FL/FR
cognac heptanone
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
ethyl (E)-2-hexenoate
FL/FR
ethyl (E)-4-decenoate
FL/FR
green dioxolane
FR
heptyl formate
FL/FR
hexanal dimethyl acetal
FL/FR
(Z)-3-
hexen-1-yl (E)-2-hexenoate
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(E)-2-
hexen-1-yl acetate
FL/FR
(E)-2-
hexen-1-yl butyrate
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl hexanoate
FL/FR
(Z)-3-
hexen-1-yl isovalerate
FL/FR
(E)-2-
hexen-1-yl isovalerate
FL/FR
(E)-2-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl propionate
FL/FR
(E)-2-
hexen-1-yl valerate
FL/FR
(Z)-3-
hexen-1-yl valerate
FL/FR
(Z)-3-
hexenal diethyl acetal
FL/FR
4-
hexenol
FL/FR
2-
hexenyl acetate
FL/FR
hexyl 2-methyl butyrate
FL/FR
hexyl butyrate
FL/FR
hexyl isobutyrate
FL/FR
hexyl octanoate
FL/FR
hexyl phenyl acetate
FL/FR
marigold pot flower
CS
melon nonenoate
FL/FR
neryl butyrate
FL/FR
(E)-2-
pentenal
FL/FR
phenyl acetaldehyde ethylene glycol acetal
FR
alpha-iso
propyl phenyl acetaldehyde
FL/FR
sorbyl isobutyrate
FL/FR
thiogeraniol
FL/FR
herbal
3-
heptanol
FL/FR
rue oil
FL/FR
rue oil cuba
FL/FR
tagete oil india
FL/FR
tricyclodecyl acetate
FR
minty
laevo-
piperitone
FL/FR
nutty
filbert heptenone
FL/FR
phenolic
meta-
cresyl acetate
FL/FR
sulfurous
buchu mercaptan
FL/FR
thujonic
cistus cyclohexanone
FL/FR
vegetable
1-
furfuryl pyrrole
FL/FR
waxy
9-
decenoic acid
FL/FR
ethyl decanoate
FL/FR
methyl butyl phenyl acetate
FL/FR
(E)-
methyl geranate
FL/FR
woody
marine formate
FR
lariciu
pine needle oil
FR
beta-
terpineol
FL/FR
woody acetate
FR
For Flavor
No flavor group found for these
acetaldehyde benzyl 2-methoxyethyl acetal
FL/FR
allyl alcohol
FL
allyl tiglate
FL
amyl 2-methyl butyrate
FL/FR
amyl isobutyrate
FL/FR
amyl isovalerate
FL/FR
butyl 2-methyl butyrate
FL/FR
butyl isothiocyanate
FL
iso
butyl-3-(methyl thio) butyrate
FL/FR
cistus cyclohexanone
FL/FR
citronellyl valerate
FL/FR
cyclohexyl butyrate
FL/FR
9-
decen-2-one
FL
S-
ethyl 2-acetyl aminoethane thioate
FL
ethyl isothiocyanate
FL
geranyl 2-methyl butyrate
FL/FR
(E,E)-2,4-
heptadien-1-ol
FL
3-
heptanol
FL/FR
heptyl 2-methyl butyrate
FL
hexanal dimethyl acetal
FL/FR
2-
hexenal
FL
2-
hexenal diethyl acetal
FL
(Z)-3-
hexenal diethyl acetal
FL/FR
(E)-2-
hexenal dimethyl acetal
FL
2-
hexenyl acetate
FL/FR
hexyl propionate
FL/FR
linalyl hexanoate
FL/FR
iso
mesityl oxide
FL
methyl (E,Z)-2,4-decadienoate
FL/FR
methyl 2-hexenoate
FL/FR
methyl 3-hydroxybutyrate
FL
methyl 4-pentenoate
FL
methyl dimethyl anthranilate
FL/FR
(E)-
methyl geranate
FL/FR
methyl methane thiosulfonate
FL
4-
methyl valeric acid
FL
1-
nonen-3-one
FL
nonyl isovalerate
FL/FR
4-
phenyl-2-butyl acetate
FL/FR
propyl isovalerate
FL/FR
iso
propyl isovalerate
FL/FR
alpha-iso
propyl phenyl acetaldehyde
FL/FR
beta-
terpineol
FL/FR
(E)-
tiglaldehyde
FL/FR
4-
mercapto-2-pentanone 1% in acetoin
FL
sorbyl isobutyrate
FL/FR
aldehydic
aldehydic
iso
butyraldehyde
FL/FR
alliaceous
truffle sulfide
FL
aromatic
para-
cresyl isobutyrate
FL/FR
berry
heptyl isobutyrate
FL/FR
cheesy
iso
valeric acid
FL/FR
citrus
cognac heptanone
FL/FR
earthy
1-
hexen-3-yl acetate
FL
fatty
ethyl (E)-4-decenoate
FL/FR
heptyl formate
FL/FR
floral
citronellyl propionate
FL/FR
(E)-
geranyl acetone
FL/FR
methyl citronellate
FL/FR
fruity
allyl cyclohexyl acetate
FL/FR
allyl heptanoate
FL/FR
iso
amyl benzoate
FL/FR
amyl hexanoate
FL/FR
iso
amyl isobutyrate
FL/FR
iso
amyl valerate
FL/FR
apple ketal
FL/FR
benzyl isovalerate
FL/FR
benzyl propionate
FL/FR
berry pentadienoate
FL/FR
butyl heptanoate
FL/FR
butyl isovalerate
FL/FR
cherry pentenoate
FL/FR
cyclohexyl isovalerate
FL/FR
cyclohexyl propionate
FL/FR
alpha-
damascone
FL/FR
decyl butyrate
FL/FR
diethyl malonate
FL/FR
ethyl (E)-2-decenoate
FL/FR
ethyl (E)-2-hexenoate
FL/FR
ethyl 2-octenoate
FL/FR
ethyl isovalerate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
ethyl valerate
FL/FR
fruity ketal
FL/FR
geranyl hexanoate
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
hexanal propylene glycol acetal
FL/FR
3-
hexanone
FL/FR
(Z)-3-
hexen-1-yl (E)-2-hexenoate
FL/FR
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
hexyl acetate
FL/FR
hexyl phenyl acetate
FL/FR
methyl 2-methyl butyrate
FL/FR
2-
methyl butyl 2-methyl butyrate
FL/FR
methyl isovalerate
FL/FR
methyl valerate
FL/FR
nerolin fragarol
FL/FR
fusel
iso
amyl alcohol
FL/FR
methyl butyrate
FL/FR
green
acetaldehyde dihexyl acetal
FL/FR
iso
butyl isovalerate
FL/FR
3-
decen-2-one
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
geranyl acetate
FL/FR
geranyl isovalerate
FL/FR
grape butyrate
FL/FR
(E)-2-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(E)-2-
hexen-1-yl butyrate
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl hexanoate
FL/FR
(Z)-3-
hexen-1-yl isovalerate
FL/FR
(E)-2-
hexen-1-yl isovalerate
FL/FR
(Z)-3-
hexen-1-yl propionate
FL/FR
(E)-2-
hexen-1-yl propionate
FL/FR
(E)-2-
hexen-1-yl valerate
FL/FR
(Z)-3-
hexen-1-yl valerate
FL/FR
(E)-2-
hexenal diethyl acetal
FL
hexyl (E)-tiglate
FL/FR
hexyl 2-methyl butyrate
FL/FR
hexyl butyrate
FL/FR
hexyl formate
FL/FR
hexyl isobutyrate
FL/FR
hexyl isovalerate
FL/FR
hexyl octanoate
FL/FR
melon nonenoate
FL/FR
4-
methyl-2-pentenal
FL
neryl butyrate
FL/FR
papaya isobutyrate
FL/FR
(E)-2-
pentenal
FL/FR
herbal
rue oil
FL/FR
rue oil cuba
FL/FR
tagete oil india
FL/FR
leafy
methyl butyl phenyl acetate
FL/FR
metallic
4-
hexenol
FL/FR
minty
laevo-
piperitone
FL/FR
thiogeraniol
FL/FR
mushroom
methional diethyl acetal
FL
musty
propionaldehyde
FL
nutty
filbert heptenone
FL/FR
phenolic
meta-
cresyl acetate
FL/FR
sour
3-
methyl valeric acid
FL
sulfurous
buchu mercaptan
FL/FR
onion oleoresin
FL
sweet
acetone alcohol
FL
vegetable
1-
furfuryl pyrrole
FL/FR
waxy
9-
decenoic acid
FL/FR
ethyl decanoate
FL/FR
hydroxycitronellal
FL/FR
(E)-2-
nonen-1-yl acetate
FL/FR
propyl heptanoate
FL/FR
2-
undecenal
FL/FR
whiskey
3-
methyl-1-pentanol
FL/FR
 
Potential Uses:
FRapple
FRgreen
FRorange
FRpear
FRpineapple
FLtomato
 topnotes
 
Occurrence (nature, food, other):note
 bread wheat bread
Search PMC Picture
 cavier
Search PMC Picture
 pea
Search Trop Picture
 potato cooked potato
Search Trop Picture
 raspberry red raspberry fruit
Search Trop Picture
 strawberry wild strawberry fruit
Search Trop Picture
 tea black tea
Search Trop Picture
 
Synonyms:
3-ethyl acrolein
3-ethyl-2-propenal
3-ethylacrolein
3-ethylprop-2-enal
gamma-methyl crotonaldehyde
 pent-2-enal
2-penten-1-al
 

Articles:

PubMed:Chemometric tools to highlight possible migration of compounds from packaging to sunflower oils.
PubMed:Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured "Lac├│n" from Celta pig breed.
PubMed:Isomerisation and controlled condensation in an aqueous medium of allyl alcohol catalysed by new water-soluble rhodium complexes with 1,3,5-triaza-7-phosphaadamantane (PTA).
PubMed:Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle.
PubMed:Control of Panama disease of banana by rotating and intercropping with Chinese chive (Allium tuberosum Rottler): role of plant volatiles.
PubMed:Effects of aliphatic aldehydes on the growth and patulin production of Penicillium expansum in apple juice.
PubMed:Novel approach for the determination of volatile compounds in processed onion by headspace gas chromatography-mass spectrometry (HS GC-MS).
PubMed:Volatile generation in bell peppers during frozen storage and thawing using selected ion flow tube mass spectrometry (SIFT-MS).
PubMed:Kinetics studies of the gas-phase reactions of NO3 radicals with series of 1-alkenes, dienes, cycloalkenes, alkenols, and alkenals.
PubMed:Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived ╬▒,╬▓-unsaturated aldehydes.
PubMed:Effect of enzyme activity and frozen storage on jalape├▒o pepper volatiles by selected ion flow tube-mass spectrometry.
PubMed:Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains.
PubMed:Freshness characterisation of whiting (Merlangius merlangus) using an SPME/GC/MS method and a statistical multivariate approach.
PubMed:Kinetics and mechanism of the atmospheric reactions of atomic chlorine with 1-penten-3-ol and (Z)-2-penten-1-ol: an experimental and theoretical study.
PubMed:A general route to fully terminally tert-butylated linear polyenes.
PubMed:Selected ion flow tube-mass spectrometry for absolute quantification of aroma compounds in the headspace of dry fermented sausages.
PubMed:Comparison of tomatillo and tomato volatile compounds in the headspace by selected ion flow tube mass spectrometry (SIFT-MS).
PubMed:Kinetics and products of the reactions of oh radicals with 4,4-dimethyl-1-pentene and 3,3-dimethylbutanal at 296 +/- 2 K.
PubMed:Reversible chemical step and rate-limiting enzyme regeneration in the reaction catalyzed by formamidopyrimidine-DNA glycosylase.
PubMed:Effect of temperature on lipid-related volatile production in tomato puree.
PubMed:Degradation of sulfide linkages between isoprenes by lipid peroxidation catalyzed by manganese peroxidase.
PubMed:Involvement of methemoglobin (MetHb) formation and hemin loss in the pro-oxidant activity of fish hemoglobins.
PubMed:[Chemical composition of the virgin oil obtained by mechanical pressing form several grape seed varieties (Vitis vinifera L.) with emphasis on minor constituents].
PubMed:Multiple cation channels mediate increases in intracellular calcium induced by the volatile irritant, trans-2-pentenal in rat trigeminal neurons.
PubMed:Experimental confirmation of the dicarbonyl route in the photo-oxidation of toluene and benzene.
PubMed:Photolysis of 4-oxo-2-pentenal in the 190-460 nm region.
PubMed:Studies on the aroma of mat├ę (Ilex paraguariensis St. Hil.) using headspace solid-phase microextraction.
PubMed:Rate coefficients for the reaction of OH with (E)-2-pentenal, (E)-2-hexenal, and (E)-2-heptenal.
PubMed:The atmospheric photolysis of E-2-hexenal, Z-3-hexenal and E,E-2,4-hexadienal.
PubMed:Analysis of volatile compounds as spoilage indicators in fresh king salmon (Oncorhynchus tshawytscha) during storage using SPME-GC-MS.
PubMed:Changes induced by UV radiation during virgin olive oil storage.
PubMed:Emission of herbivore-induced volatiles in absence of a herbivore--response of Zea mays to green leaf volatiles and terpenoids.
PubMed:Formation of modified cytosine residues in the presence of depurinated DNA.
PubMed:Formation of volatile compounds in model experiments with crude leek (Allium ampeloprasum Var. Lancelot) enzyme extract and linoleic acid or linolenic acid.
PubMed:Endogenous formation of protein adducts with carcinogenic aldehydes: implications for oxidative stress.
PubMed:Volatile aldehydes are promising broad-spectrum postharvest insecticides.
PubMed:Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygen.
PubMed:Purification and characterization of Thermotoga maritima endonuclease IV, a thermostable apurinic/apyrimidinic endonuclease and 3'-repair diesterase.
PubMed:Exonuclease IX of Escherichia coli removes 3' phosphoglycolate end groups from DNA.
PubMed:Exonuclease IX of Escherichia coli.
PubMed:In vivo absorption, metabolism, and urinary excretion of alpha,beta-unsaturated aldehydes in experimental animals. Relevance to the development of cardiovascular diseases by the dietary ingestion of thermally stressed polyunsaturate-rich culinary oils.
PubMed:The yeast 8-oxoguanine DNA glycosylase (Ogg1) contains a DNA deoxyribophosphodiesterase (dRpase) activity.
PubMed:Enzymatic synthesis of diastereospecific carbacephem intermediates using serine hydroxymethyltransferase.
PubMed:Total synthesis of C31-methyl ketone apocarotenoids. 3. On the structure of hopkinsiaxanthin: first total synthesis of (all-E)-(3S)- and (9Z)-(3S)-7'-apohopkinsiaxanthin.
PubMed:The Drosophila ribosomal protein S3 contains a DNA deoxyribophosphodiesterase (dRpase) activity.
PubMed:Liquid chromatography--electrospray ionization mass spectrometric detection of an ethenodeoxyguanosine adduct and its hemiaminal precursors in DNA reacted with alpha-acetoxy-N-nitrosopiperidine and cis-4-Oxo-2-pentenal.
PubMed:3'- and 5'-strand cleavage reactions catalyzed by the Fpg protein from Escherichia coli occur via successive beta- and delta-elimination mechanisms, respectively.
PubMed:Expression in Escherichia coli of a rat cDNA encoding an apurinic/apyrimidinic endonuclease.
PubMed:Atmospheric Chemistry of Unsaturated Carbonyls: Butenedial, 4-Oxo-2-pentenal, 3-Hexene-2,5-dione, Maleic Anhydride, 3H-Furan-2-one, and 5-Methyl-3H-furan-2-one.
PubMed:Escherichia coli single-stranded DNA binding protein stimulates the DNA deoxyribophosphodiesterase activity of exonuclease I.
PubMed:Identification and characterization of deoxyguanosine adducts of mutagenic beta-alkyl-substituted acrolein congeners.
PubMed:Purification, crystallization and space group determination of DNA repair enzyme exonuclease III from E. coli.
PubMed:Efficiency of DNA-histone crosslinking induced by saturated and unsaturated aldehydes in vitro.
PubMed:DNA deoxyribophosphodiesterase of Escherichia coli is associated with exonuclease I.
PubMed:Reaction of alpha-acetoxy-N-nitrosopiperidine with deoxyguanosine: oxygen-dependent formation of 4-oxo-2-pentenal and a 1,N2-ethenodeoxyguanosine adduct.
PubMed:Excision of sugar-phosphate products at apurinic/apyrimidinic sites by DNA deoxyribophosphodiesterase of Escherichia coli.
PubMed:Increased sterol biosynthesis in tobacco calli resistant to a triazole herbicide which inhibits demethylation of 14╬▒-methyl sterols.
PubMed:Mutagenicity of beta-alkyl substituted acrolein congeners in the Salmonella typhimurium strain TA100 and genotoxicity testing in the SOS chromotest.
PubMed:Inhibition of microsomal glucose 6-phosphatase by unsaturated aliphatic aldehydes and ketones.
PubMed:Processing of model single-strand breaks in phi X-174 RF transfecting DNA by Escherichia coli.
PubMed:Mutation induction in Chinese hamster lung V79 cells by five alk-2-enals produced by lipid peroxidation.
PubMed:Inhibition by aldehydes as a possible further mechanism for glucose-6-phosphatase inactivation during CCl4-poisoning.
PubMed:[Breakdown of linoleic and linolenic acid hydroperoxides in the presence of ascorbic acid analysis of the volatile aldehydes (author's transl)].
PubMed:2-Alkenal-scavenging ability of m-diphenols.
 
Notes:
Found in peas, cooked potato, French fries, wheat bread, cavier, black tea, fish oils, raspberries, strawberries and other foods. Flavouring ingredient
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