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

4-methyl-2-pentenoic acid
(E,Z)-4-methylpent-2-enoic acid

Supplier Sponsors

Name:(E)-4-methylpent-2-enoic acid
CAS Number: 10321-71-8Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:233-706-4
FDA UNII:664UX09YV9
Nikkaji Web:J208.682D
MDL:MFCD00043804
XlogP3-AA:1.40 (est)
Molecular Weight:114.14410000
Formula:C6 H10 O2
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
JECFA Food Flavoring:1818 (E,Z)-4-methylpent-2-enoic acid
FLAVIS Number:08.099 (Old)
DG SANTE Food Flavourings:08.099 4-methylpent-2-enoic acid
FEMA Number:4180 (E,Z)-4-methylpent-2-enoic acid
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 4-METHYLPENT-2-ENOIC ACID
 
Physical Properties:
Appearance:pale yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.95000 to 0.96000 @ 25.00 °C.
Pounds per Gallon - (est).: 7.905 to 7.988
Refractive Index:1.44200 to 1.45300 @ 20.00 °C.
Melting Point: 34.00 to 35.00 °C. @ 760.00 mm Hg
Boiling Point: 203.00 to 204.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.052000 mm/Hg @ 25.00 °C. (est)
Flash Point: 190.00 °F. TCC ( 87.78 °C. )
logP (o/w): 1.681 (est)
Soluble in:
 alcohol
 water, slightly
 water, 8168 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: fatty
Odor Strength:medium ,
recommend smelling in a 1.00 % solution or less
fatty fruity blackberry tea
Odor Description:at 1.00 % in propylene glycol. fatty fruity black tea
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
4-Methyl-2-pentenoic Acid
Charkit Chemical
METHYL-2-PENTENOIC ACID, 4- FEMA 4180
Endeavour Specialty Chemicals
4-Methyl-2-pentenoic acid 98% F&F
Speciality Chemical Product Groups
Penta International
4-METHYL-2-PENTENOIC ACID, Kosher
R C Treatt & Co Ltd
4-Methyl-2-pentenoic acid
Kosher
Robinson Brothers
4-Methyl-2-pentenoic acid F&F
https://www.robinsonbrothers.uk/chemistry-competences
Santa Cruz Biotechnology
For experimental / research use only.
4-Methyl-2-pentenoic Acid
Taytonn
4-Methylpent-2-enoic Acid
TCI AMERICA
For experimental / research use only.
4-Methyl-2-pentenoic Acid (stabilized with HQ) >97.0%(GC)(T)
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
C - Corrosive.
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 27 - Take off immediately all contaminated clothing.
S 28 - After contact with skin, wash immediately with plenty of water.
S 36/37/39 - Wear suitable clothing, 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:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 4-methyl-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): ND (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 2200 (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): 3.0000015.00000
beverages(alcoholic): --
breakfast cereal: 5.0000025.00000
cheese: 3.0000015.00000
chewing gum: --
condiments / relishes: 5.0000025.00000
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: 5.0000025.00000
granulated sugar: --
gravies: 15.0000075.00000
hard candy: --
imitation dairy: 3.0000015.00000
instant coffee / tea: --
jams / jellies: 5.0000025.00000
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: 10.0000050.00000
soft candy: --
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): --
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): 5.0000025.00000
 
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):

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
EPA Substance Registry Services (TSCA):10321-71-8
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :642039
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3265
WGK Germany:1
(E)-4-methylpent-2-enoic acid
Chemidplus:0010321718
 
References:
 (E)-4-methylpent-2-enoic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:10321-71-8
Pubchem (cid):642039
Pubchem (sid):135067900
 
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):HMDB31561
FooDB:FDB008176
Export Tariff Code:2915.90.5050
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
aldehydic
iso
valeraldehyde
FL/FR
coconut
delta-
undecalactone
FL/FR
creamy
gamma-
butyrolactone
FL/FR
ethereal
decyl propionate
FL/FR
fatty
allyl decanoate
FL/FR
iso
butyl undecylenate
FL/FR
coconut absolute
FL/FR
(S)-gamma-
decalactone
FL/FR
(R)-gamma-
decalactone
FL/FR
dodecyl butyrate
FL/FR
ethyl undecylenate
FL/FR
floral
benzyl formate
FL/FR
neryl formate
FL/FR
fruity
allyl cyclohexyl butyrate
FL/FR
(S)-gamma-
dodecalactone
FL/FR
ethyl 5-hydroxyoctanoate
FL/FR
methyl 3-nonenoate
FL/FR
octyl heptanoate
FL/FR
herbal
benzyl octanoate
FL/FR
tilia cordata flower extract
FL/FR
sulfurous
O-
methyl S-1-methoxyhexan-3-yl carbonothioate
FL/FR
waxy
(Z)-4-
decen-1-ol
FL/FR
heptyl octanoate
FL/FR
propyl decanoate
FL/FR
winey
2-
hexanol
FL/FR
For Flavor
No flavor group found for these
allyl cyclohexyl butyrate
FL/FR
benzyl octanoate
FL/FR
iso
butyl undecylenate
FL/FR
cocos nucifera water
FL
(S)-gamma-
decalactone
FL/FR
(R)-gamma-
decalactone
FL/FR
(Z)-4-
decen-1-ol
FL/FR
decyl propionate
FL/FR
(S)-gamma-
dodecalactone
FL/FR
dodecyl butyrate
FL/FR
2,3-
epoxyoctanal
FL
ethyl 5-hydroxyoctanoate
FL/FR
2-
hexanol
FL/FR
3,5-
octadien-2-one
FL
octyl heptanoate
FL/FR
oenanthic ether
FL
propyl decanoate
FL/FR
acidic
acidic
(E)-2-
hexenoic acid
FL
creamy
delta-
undecalactone
FL/FR
fatty
coconut absolute
FL/FR
ethyl undecylenate
FL/FR
2-
pentyl thiophene
FL
2,4-
undecadienal
FL
fruity
allyl decanoate
FL/FR
benzyl formate
FL/FR
methyl (E)-3-nonenoate
FL
methyl 3-nonenoate
FL/FR
neryl formate
FL/FR
iso
valeraldehyde
FL/FR
green
3-(5-
methyl-2-furyl) butanal
FL
herbal
tilia cordata flower extract
FL/FR
milky
gamma-
butyrolactone
FL/FR
roasted
O-
methyl S-1-methoxyhexan-3-yl carbonothioate
FL/FR
waxy
heptyl octanoate
FL/FR
 
Potential Uses:
FLblueberry
FLguava
FLstrawberry
 
Occurrence (nature, food, other):note
 hop
Search Trop Picture
 tea black tea
Search Trop Picture
 
Synonyms:
4-methyl pent-2-en-1-oic acid
4-methyl pent-2-enoic acid
(E)-4-methylpent-2-enoic acid
(E,Z)-4-methylpent-2-enoic acid
4-methylpent-2-enoic acid
2-pentenoic acid, 4-methyl-
2-pentenoic acid, 4-methyl-, (2E)-
3-isopropyl acrylic acid
 
 
Notes:
Isol. from hops
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