| Name: | (E)-2-methylbut-2-enal |
| CAS Number: | 497-03-0 |  3D/inchi
|
| ECHA EINECS - REACH Pre-Reg: | 207-833-0 |
| FDA UNII: | 27ZVE2K81C |
| Nikkaji Web: | J102.093E |
| Beilstein Number: | 1698207 |
| MDL: | MFCD00006977 |
| XlogP3-AA: | 0.90 (est) |
| Molecular Weight: | 84.11796000 |
| Formula: | C5 H8 O |
| NMR Predictor: | Predict (works with chrome, Edge or firefox) |
| EFSA/JECFA Comments: |
| Mainly E-isomer (> 95%). Secondary components: acetic acid (up to 0.1%), tiglic acid (up to 0.5%) and paraldehyde (up to 1%) (i.e. 2,4,6-trimethyl-1,3,5-trioxane, which is a condensation product – cyclic ether) |
Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless clear liquid (est) |
| Assay: | 95.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.86800 to 0.87300 @ 20.00 °C.
|
| Pounds per Gallon - (est).: | 7.231 to 7.273
|
| Refractive Index: | 1.44500 to 1.45000 @ 20.00 °C.
|
| Boiling Point: | 117.00 to 118.00 °C. @ 760.00 mm Hg
|
| Acid Value: | 3.00 max. KOH/g
|
| Vapor Pressure: | 17.107000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 70.00 °F. TCC ( 21.11 °C. )
|
| logP (o/w): | 1.065 (est) |
| Soluble in: |
| | alcohol | | | water, 2.50E+04 mg/L @ 25 °C (exp) |
| Insoluble in: |
| | water |
| Similar Items:note |
| tiglaldehyde |
| (Z)-tiglaldehyde |
Organoleptic Properties:
| Odor Description:at 0.10 % in dipropylene glycol. strong green fruit |
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xi - Irritant |
R 11 - Highly 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 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
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: |
|
Not determined
|
| Dermal Toxicity: |
|
Not determined
|
| Inhalation Toxicity: |
|
Not determined
|
Safety in Use Information:
| Category: | | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment: Search |
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
| Recommendation for (E)-tiglaldehyde usage levels up to: | | | 0.0500 % in the fragrance concentrate.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.24 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.20 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 1700 (μg/person/day) |
| Threshold of Concern: | 1800 (μg/person/day) |
| Structure Class: | I |
| |
| 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/kg | maximum usage mg/kg |
| Dairy products, excluding products of category 02.0 (01.0): | 5.03000 | 11.86000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 0.50000 | 4.00000 |
| Edible ices, including sherbet and sorbet (03.0): | 0.50000 | 2.75000 |
| Processed fruit (04.1): | - | - |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | 4.78000 | 5.00000 |
| Confectionery (05.0): | 5.00000 | 14.22000 |
| Chewing gum (05.3): | 2.20000 | 9.56000 |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 3.79000 | 11.40000 |
| Bakery wares (07.0): | 6.20000 | 17.17000 |
| Meat and meat products, including poultry and game (08.0): | 0.79000 | 3.50000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 0.50000 | 1.75000 |
| Eggs and egg products (10.0): | 0.01000 | 3.00000 |
| Sweeteners, including honey (11.0): | 0.51000 | 4.38000 |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 1.75000 | 5.00000 |
| Foodstuffs intended for particular nutritional uses (13.0): | 0.01000 | 5.01000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 2.00000 | 4.43000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 1.00000 | 2.00000 |
| Ready-to-eat savouries (15.0): | 2.00000 | 3.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 0.50000 | 0.50000 |
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 201: 2-Alkylated aliphatic acyclic alpha,beta-unsaturated aldehydes and precursors with or without additional double bonds from chemical subgroup 1.1.2 of FGE.19[1]
View page or View pdf
|
Scientific Opinion on Flavouring Group Evaluation 201 Revision 1 (FGE.201Rev1): 2-Alkylated, aliphatic, acyclic alpha,beta-unsaturated aldehydes and precursors, with or without additional double-bonds, from chemical subgroup 1.1.2 of FGE.19.
View page or View pdf
|
Scientific Opinion on Flavouring Group Evaluation 201 Revision 2 (FGE.201Rev2): 2-alkylated, aliphatic, acyclic alpha,beta-unsaturated aldehydes and precursors, with or without additional double-bonds, from chemical subgroup 1.1.2 of FGE.19
View page or View pdf
|
Scientific Opinion on Flavouring Group Evaluation 72, Revision 2 (FGE.72Rev2): consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids and related esters evaluated by JECFA (61st, 68th and 69th meetings) and structurally related to flavouring substances in FGE.05Rev3
View page or View pdf
|
| EPI System: View |
| Chemical Carcinogenesis Research Information System:Search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):497-03-0 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :5321950 |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 1989 |
| WGK Germany:3 |
| (E)-2-methylbut-2-enal |
| Chemidplus:0000497030 |
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| acidic |
iso butyric acid
FL/FR |
cyclohexyl acetic acid
FL/FR |
2- methyl butyric acid
FL/FR |
| alliaceous |
dibutyl sulfide
FL/FR |
methyl furfuryl disulfide
FL/FR |
| balsamic |
2- acetyl furan
FL/FR |
benzophenone
FR |
| buttery |
acetyl propionyl
FL/FR |
butyl butyryl lactate
FL/FR |
2,3- heptane dione
FL/FR |
| caramellic |
coffee dione
FL/FR |
cyclotene
FL/FR |
| cheesy |
butyric acid
FL/FR |
2- methyl hexanoic acid
FL/FR |
S-( methyl thio) butyrate
FL/FR |
2- methyl valeric acid
FL/FR |
2- methyl-2-hexenoic acid
FR |
| chocolate |
cocoa hexenal
FL/FR |
2,6- dimethyl pyrazine
FL/FR |
2,4,5- trimethyl thiazole
FL/FR |
| cocoa |
2- methyl butyraldehyde
FL/FR |
| coffee |
coffee difuran
FL/FR |
furfuryl mercaptan
FL/FR |
1- hydroxy-2-butanone
FL/FR |
2- methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR |
| ethereal |
ethyl formate
FL/FR |
propyl formate
FL/FR |
| fatty |
hexanoic acid
FL/FR |
| floral |
laevo- citronellol
FL/FR |
citronellyl acetate
FL/FR |
(E)- citronellyl tiglate
FL/FR |
cyclohexyl propanol
FR |
dihydrorose oxide
FR |
6,8- dimethyl-2-nonanol
FR |
floral pyran
FR |
geranium dihydropyran
FR |
geranium nitrile
FR |
geranium pyran
FR |
geranyl hexanoate
FL/FR |
geranyl nonanoate
CS |
geranyl tiglate
FL/FR |
methyl citronellate
FL/FR |
musk acetate
FR |
peony acetonitrile
FR |
phenethyl pivalate
FL/FR |
phenyl acetaldehyde digeranyl acetal
FR |
rhodinyl propionate
FL/FR |
(Z)- rose oxide
FL/FR |
laevo- rose oxide
FL/FR |
| fruity |
acetaldehyde diisoamyl acetal
FL/FR |
iso amyl propionate
FL/FR |
citronellyl isobutyrate
FL/FR |
cyclohexyl carboxylic acid
FL/FR |
filbert hexenone
FL/FR |
4- heptanone
FL/FR |
methyl 4-methyl valerate
FL/FR |
2- methyl butyl isovalerate
FL/FR |
prenyl hexanoate
FL/FR |
sorbyl butyrate
FL/FR |
tropical indene
FR |
tropical ionone
FL/FR |
tropical thiazole
FL/FR |
| green |
2-iso butyl thiazole
FL/FR |
diphenyl methane
FL/FR |
diphenyl oxide
FL/FR |
geranium thiazole
FL/FR |
1- hepten-3-ol
FL/FR |
(Z)-4- hexen-1-ol
FL/FR |
(E)-2- hexenal
FL/FR |
3- hexenal
FL/FR |
1- penten-3-ol
FL/FR |
(E)-2- pentenal
FL/FR |
| herbal |
geranium cyclohexane
FR |
| meaty |
meaty dithiane
FL/FR |
4- methyl nonanoic acid
FL/FR |
| medicinal |
2,6- xylenol
FL/FR |
| musty |
menthofuran
FL/FR |
| nutty |
3,5- cocoa pyrazine
FL/FR |
2,3- dimethyl pyrazine
FL/FR |
4,5- dimethyl-2-ethyl-3-thiazoline
FL/FR |
filbert heptenone
FL/FR |
5- methyl quinoxaline
FL/FR |
2- methyl thio-3,5 or 6-methyl pyrazine
FL/FR |
nutty quinoxaline
FL/FR |
2,3,5,6- tetramethyl pyrazine
FL/FR |
| popcorn |
2- acetyl pyrazine
FL/FR |
| sulfurous |
benzothiazole
FL/FR |
dimethyl sulfide
FL/FR |
ethyl methyl mercaptopropionate
FL/FR |
fish thiol
FL/FR |
furfuryl thioacetate
FL/FR |
S- furfuryl thioformate
FL/FR |
methyl 3-(methyl thio) propionate
FL/FR |
2- methyl 5-(methyl thio) furan
FL/FR |
| tropical |
tropical 3-thiobutyrate
FL/FR |
| vegetable |
1- furfuryl pyrrole
FL/FR |
methional
FL/FR |
| waxy |
2- methyl heptanoic acid
FL/FR |
nonanoic acid
FL/FR |
2- nonanol
FL/FR |
undecanoic acid
FL/FR |
| yeasty |
2- octen-4-one
FL/FR |
| For Flavor |
| No flavor group found for these |
acetaldehyde 1,3-octane diol acetal
FL |
acetaldehyde diisoamyl acetal
FL/FR |
iso amyl 3-methyl thiopropionate
FL |
benzyl methyl sulfide
FL |
2,5- dimethyl-3-thiofuroyl furan
FL |
ethyl 3-octenoate
FL |
ethyl cyclohexyl carboxylate
FL |
(E,E)-2,4- heptadien-1-ol
FL |
(Z)-3- hexenoic acid
FL |
5- methyl hexanoic acid
FL |
4- methyl valeric acid
FL |
2- methyl-3-,5 or 6-(furfuryl thio) pyrazine
FL/FR |
prenyl hexanoate
FL/FR |
| acidic |
| acidic |
iso butyric acid
FL/FR |
| alliaceous |
benzyl mercaptan
FL |
dicyclohexyl disulfide
FL |
tropical thiazole
FL/FR |
| balsamic |
phenethyl pivalate
FL/FR |
| brown |
1- hydroxy-2-butanone
FL/FR |
| burnt |
furfuryl alcohol
FL |
2- methyl quinoxaline
FL |
2,6- xylenol
FL/FR |
| buttery |
2,3- heptane dione
FL/FR |
2- methyl valeric acid
FL/FR |
(E)-2- pentenoic acid
FL |
| caramellic |
caramel furanone
FL |
cyclotene
FL/FR |
| cheesy |
hexanoic acid
FL/FR |
| cocoa |
cocoa hexenal
FL/FR |
| coffee |
coffee difuran
FL/FR |
coffee dione
FL/FR |
coffee pyrazine
FL |
difurfuryl ether
FL |
diisoamyl thiomalate
FL |
2,4- dimethyl thiazole
FL |
furfuryl mercaptan
FL/FR |
methyl furfuryl disulfide
FL/FR |
2- thiophene thiol
FL |
| corn chip |
2- acetyl-2-thiazoline
FL |
| creamy |
acetoin butyrate
FL |
butyl butyryl lactate
FL/FR |
2- methyl-4-pentenoic acid
FL |
| dairy |
4- pentenoic acid
FL |
| earthy |
difurfuryl sulfide
FL |
| eggy |
iso propyl mercaptan
FL |
| ethereal |
ethyl formate
FL/FR |
| fatty |
dimethyl sulfoxide
FL |
4- methyl nonanoic acid
FL/FR |
nonanoic acid
FL/FR |
2,4- octadien-1-ol
FL |
(E)-2- octenoic acid
FL |
| fermented |
methyl thio isovalerate
FL |
| floral |
laevo- citronellol
FL/FR |
citronellyl acetate
FL/FR |
geranyl tiglate
FL/FR |
methyl citronellate
FL/FR |
laevo- rose oxide
FL/FR |
tropical ionone
FL/FR |
| fruity |
iso amyl propionate
FL/FR |
citronellyl isobutyrate
FL/FR |
cyclohexyl carboxylic acid
FL/FR |
filbert hexenone
FL/FR |
furfuryl propionate
FL |
geranyl hexanoate
FL/FR |
4- heptanone
FL/FR |
methyl 4-methyl valerate
FL/FR |
2- methyl butyl isovalerate
FL/FR |
2- methyl butyric acid
FL/FR |
propyl formate
FL/FR |
rhodinyl propionate
FL/FR |
sorbyl butyrate
FL/FR |
| fusel |
2- methyl butyraldehyde
FL/FR |
| green |
2-iso butyl thiazole
FL/FR |
(E)- citronellyl tiglate
FL/FR |
dibutyl sulfide
FL/FR |
diphenyl methane
FL/FR |
diphenyl oxide
FL/FR |
2- ethyl butyraldehyde
FL |
geranium thiazole
FL/FR |
1- hepten-3-ol
FL/FR |
(Z)-4- hexen-1-ol
FL/FR |
(E)-2- hexenal
FL/FR |
3- hexenal
FL/FR |
2- methyl-5-isopropyl pyrazine
FL |
1- penten-3-ol
FL/FR |
(E)-2- pentenal
FL/FR |
(Z)- rose oxide
FL/FR |
| meaty |
benzothiazole
FL/FR |
2,6- dimethyl pyrazine
FL/FR |
meaty dithiane
FL/FR |
2- methyl 3-(methyl thio) furan
FL |
2- methyl-3-tetrahydrofuran thiol
FL |
| metallic |
2,5- dihydroxy-1,4-dithiane
FL |
| mustard |
furfuryl methyl ether
FL |
| musty |
menthofuran
FL/FR |
2- methyl 5-(methyl thio) furan
FL/FR |
S-( methyl thio) butyrate
FL/FR |
| nutty |
2- acetyl furan
FL/FR |
3,5(6)- cocoa pyrazine
FL |
3,5- cocoa pyrazine
FL/FR |
2,3- dimethyl pyrazine
FL/FR |
4,5- dimethyl-2-ethyl-3-thiazoline
FL/FR |
filbert heptenone
FL/FR |
5- methyl quinoxaline
FL/FR |
2- methyl thio-3,5 or 6-methyl pyrazine
FL/FR |
nutty quinoxaline
FL/FR |
2,3,5,6- tetramethyl pyrazine
FL/FR |
2,4,5- trimethyl thiazole
FL/FR |
| oily |
2- methyl hexanoic acid
FL/FR |
| onion |
furfuryl isopropyl sulfide
FL |
methyl propyl disulfide
FL |
| roasted |
2- acetyl pyrazine
FL/FR |
ethyl 3-(furfuryl thio) propionate
FL |
furfuryl thioacetate
FL/FR |
| sour |
butyric acid
FL/FR |
2,4- dimethyl-2-pentenoic acid
FL |
3- methyl valeric acid
FL |
| sulfurous |
butyl mercaptan
FL |
dimethyl sulfide
FL/FR |
ethyl methyl mercaptopropionate
FL/FR |
ethyl methyl sulfide
FL |
S- ethyl thioacetate
FL |
fish thiol
FL/FR |
S- furfuryl thioformate
FL/FR |
furfuryl thiopropionate
FL |
methyl 4-(methyl thio) butyrate
FL |
potato butanone
FL |
2- thienyl mercaptan
FL |
tropical 3-thiobutyrate
FL/FR |
| sweet |
cyclohexyl acetic acid
FL/FR |
| toasted |
acetyl propionyl
FL/FR |
| tomato |
methional
FL/FR |
| vegetable |
1- furfuryl pyrrole
FL/FR |
methyl 3-(methyl thio) propionate
FL/FR |
2- octen-4-one
FL/FR |
| waxy |
2- methyl heptanoic acid
FL/FR |
2- nonanol
FL/FR |
undecanoic acid
FL/FR |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | but-2-enal, (E)-2-methyl- | | 2- | butenal, 2-methyl-, (2E)- | | 2- | butenal, 2-methyl-, (E)- | | | crotonaldehyde, 2-methyl-, (E)- | | (E)-alpha,beta- | dimethyl acrolein | | trans-2,3- | dimethyl acrolein | | trans-alpha,beta- | dimethyl acrolein | | (E)-2,3- | dimethylacrolein | | trans-2,3- | dimethylacrolein | | 2- | methyl (E)-2-butenal | | (E)-alpha- | methyl crotonaldehyde | | trans-2- | methyl crotonaldehyde | | trans-alpha- | methyl crotonaldehyde | | (2E)-2- | methyl-2-butenal | | (E)- | methyl-2-butenal | | (E)-2- | methyl-2-butenal | | trans- | methyl-2-butenal | | trans-2- | methyl-2-butenal | | 2- | methyl-2-butenal, (E)- | | 2- | methyl-2-butenal, trans- | | (E)-2- | methyl-but-2-enal | | 2- | methylbut-2-en-1-al, (E)- | | (2E)-2- | methylbut-2-enal | | (E)-2- | methylbut-2-enal | | trans-2- | methylbut-2-enal | | (E)-2- | methylcrotonaldehyde | | 2- | methylcrotonaldehyde, (E)- | | | tigaldehyde, trans- | | trans- | tiglaldehyde | | trans- | tiglic aldehyde |
Articles:
|
