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

3-nonen-4-olide
5-pentyl-3H-furan-2-one

Supplier Sponsors

CAS Number: 51352-68-2Picture of molecule3D/inchi
FDA UNII:MDN0631PBW
Nikkaji Web:J1.653.745D
XlogP3-AA:2.50 (est)
Molecular Weight:154.20898000
Formula:C9 H14 O2
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
Mixture of 3H and 5H isomer (2:1) (Flavour Industry, 2010g). Stereoisomeric composition to be specified. Mixture of 3H- and 5H-isomers (2:1). (EFSA)
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
JECFA Food Flavoring:1989 5-pentyl-3H-furan-2-one
FLAVIS Number:10.170 (Old)
DG SANTE Food Flavourings:10.170 5-pentyl-3H-furan-2-one
FEMA Number:4323 5-pentyl-3H-furan-2-one
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):51352-68-2 ; 5-PENTYL-3H-FURAN-2-ONE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.97000 to 0.98000 @ 25.00 °C.
Pounds per Gallon - (est).: 8.071 to 8.155
Refractive Index:1.44700 to 1.45900 @ 20.00 °C.
Boiling Point: 288.00 to 289.00 °C. @ 760.00 mm Hg
Boiling Point: 73.00 to 74.00 °C. @ 1.20 mm Hg
Vapor Pressure:0.002000 mmHg @ 25.00 °C. (est)
Flash Point: 243.00 °F. TCC ( 117.22 °C. )
logP (o/w): 2.274 (est)
Soluble in:
 alcohol, slightly
 water, slightly
 water, 1450 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: tropical
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
tropical fruity milky dairy
Odor Description:at 10.00 % in dipropylene glycol. tropical fruity milky dairy
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Axsyn
For experimental / research use only.
2(3H)-Furanone, 5-pentyl-
Parchem
3-nonen-4-olide
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
Safety Information:
 
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
Recommendation for 3-nonen-4-olide usage levels up to:
  0.2000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 1.20 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3800 (μg/person/day)
Threshold of Concern:90 (μg/person/day)
Structure Class: II
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: 23
 average usual ppmaverage maximum ppm
baked goods: 2.0000010.00000
beverages(nonalcoholic): 1.000003.00000
beverages(alcoholic): 2.0000010.00000
breakfast cereal: 2.0000010.00000
cheese: 2.0000010.00000
chewing gum: 2.0000010.00000
condiments / relishes: 2.0000010.00000
confectionery froastings: 1.000005.00000
egg products: --
fats / oils: 2.0000010.00000
fish products: --
frozen dairy: 1.000005.00000
fruit ices: --
gelatins / puddings: 1.000005.00000
granulated sugar: --
gravies: --
hard candy: 2.0000010.00000
imitation dairy: 1.000005.00000
instant coffee / tea: 2.0000010.00000
jams / jellies: 1.000005.00000
meat products: --
milk products: 1.000005.00000
nut products: 0.200000.20000
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 100.000001000.00000
snack foods: 1.000005.00000
soft candy: 1.000005.00000
soups: --
sugar substitutes: --
sweet sauces: 1.000005.00000
 
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): 5.0000020.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000010.00000
Edible ices, including sherbet and sorbet (03.0): 1.000005.00000
Processed fruit (04.1): 1.000005.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 1.000005.00000
Confectionery (05.0): 4.0000020.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 2.2000010.00000
Bakery wares (07.0): 3.0000015.00000
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): 101.000001005.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 3.0000010.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 2.0000010.00000
Ready-to-eat savouries (15.0): 2.0000010.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 2.0000010.00000
 
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 10, Revision 3 (FGE.10Rev3): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 217 Revision 2 (FGE.217Rev2), consideration of genotoxic potential for a,-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones
View page or View pdf

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :10725569
National Institute of Allergy and Infectious Diseases:Data
5-pentyl-3H-furan-2-one
Chemidplus:0051352682
 
References:
 5-pentyl-3H-furan-2-one
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):10725569
Pubchem (sid):135299961
 
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 Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB32463
FooDB:FDB010041
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
EFSA Update of results on the monitoring of furan levels in food:Read Report
EFSA Previous report: Results on the monitoring of furan levels in food:Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food:Read Report
FAO:5-Pentyl-3H-furan-2-one
 
Potential Blenders and core components note
For Odor
balsamic
ethyl alpha-acetyl cinnamate
FL/FR
iso
propyl cinnamate
FL/FR
berry
berry fragrance
FR
blueberry fragrance
FR
blueberry specialty
FR
buttery
acetoin
FL/FR
caramellic
strawberry furanone acetate
FL/FR
citrus
grapefruit specialty
FR
coconut
gamma-
octalactone
FL/FR
creamy
cream fragrance
FR
para-
vanillic acid
FL/FR
ethereal
iso
propyl formate
FL/FR
iso
valeraldehyde propylene glycol acetal
FL/FR
fatty
(Z)-
ethyl oleate
FL/FR
floral
acetal 318
FR
para-
anisyl butyrate
FL/FR
blue lagoon fragrance
FR
cassis specialty
FR
black
currant bud concrete
FL/FR
damascate
FR
ethyl linalyl acetate
FR
iso
eugenyl ethyl acetal
FR
frangipani specialty
FR
hexenyl cyclopentanone
FR
hibiscus fragrance
FR
alpha-
ionone
FL/FR
iris specialty
FR
phenethyl acetate
FL/FR
rhodinyl butyrate
FL/FR
rhodinyl isobutyrate
FL/FR
rose butanoate
FL/FR
styralyl isobutyrate
FL/FR
fruity
allyl cyclohexyl propionate
FL/FR
almond specialty
FR
apple pear fragrance
FR
apricot peach fragrance
FR
apricot specialty
FR
butyl isobutyrate
FL/FR
iso
butyl isobutyrate
FL/FR
neo
caspirene
FL/FR
wild
cherry fragrance
FR
(R)-delta-
decalactone
FL/FR
(S)-gamma-
dodecalactone
FL/FR
ethyl (Z)-4-heptenoate
FL/FR
fruit fragrance
FR
heptyl butyrate
FL/FR
kiwi specialty
FR
lippia javanica leaf oil
FR
lychee fragrance
FR
methyl cyclohexyl acetate
FR
papaya fragrance
FR
papaya specialty
FR
passion fruit fragrance
FR
peach cyclopentanone
FR
strawberry furanone butyrate
FL/FR
tropical fruit specialty
FR
(S)-delta-
undecalactone
FL/FR
green
ethyl (E,Z)-2,4-decadienoate
FL/FR
galbanum specialty
FR
heptanal dimethyl acetal
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-3-
hexen-1-yl (E)-2-hexenoate
FL/FR
(Z)-3-
hexen-1-yl isovalerate
FL/FR
hexen-1-yl oxypropane nitrile
FR
hexyl hexanoate
FL/FR
1-
penten-3-ol
FL/FR
phenoxyethyl isobutyrate
FL/FR
herbal
barosma betulina leaf oil
FL/FR
(E)-6-
methyl-3-hepten-2-one
FL/FR
viridiflorol
FL/FR
spicy
bubble gum fragrance
FR
sulfurous
buchu mercaptan
FL/FR
lychee mercaptan acetate
FL/FR
passiflora acetate
FL/FR
S-
tropical 2-thiobutyrate
FL/FR
4-
tropical oxathiane
FL/FR
tropical
cis-
galbanum oxathiane
FL/FR
hexyl 2-methyl-3-pentenoate
FL/FR
passiflora edulis fruit extract
FL/FR
passiflora edulis fruit water
FL/FR
pina colada fragrance
FR
triflaige A (ZEON)
FR
tropical 3-thiobutyrate
FL/FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
neo
caspirene
FL/FR
(R)-delta-
decalactone
FL/FR
S-(2,5-
dimethyl-3-furyl) ethane thioate
FL
(S)-gamma-
dodecalactone
FL/FR
ethyl 2-(methyl thio) acetate
FL
ethyl 3-octenoate
FL
ethyl alpha-acetyl cinnamate
FL/FR
methyl 2-(methyl thio) acetate
FL
S-
methyl thiopropionate
FL
(E)-6-
methyl-3-hepten-2-one
FL/FR
S-
prenyl thioisobutyrate
FL
S-
prenyl thioisovalerate
FL
sorbyl propionate
FL
styralyl isobutyrate
FL/FR
S-
tropical 2-thiobutyrate
FL/FR
(S)-delta-
undecalactone
FL/FR
viridiflorol
FL/FR
allyl thiohexanoate
FL
anisic
anisic
para-
anisyl butyrate
FL/FR
balsamic
iso
propyl cinnamate
FL/FR
caramellic
strawberry furanone acetate
FL/FR
cheesy
methyl ketones
FL
creamy
acetoin
FL/FR
triacetin
FL
para-
vanillic acid
FL/FR
fatty
(Z)-
ethyl oleate
FL/FR
floral
alpha-
ionone
FL/FR
rhodinyl butyrate
FL/FR
rhodinyl isobutyrate
FL/FR
fruity
allyl cyclohexyl propionate
FL/FR
iso
butyl isobutyrate
FL/FR
butyl isobutyrate
FL/FR
black
currant bud concrete
FL/FR
ethyl (Z)-4-heptenoate
FL/FR
(Z)-3-
hexen-1-yl (E)-2-hexenoate
FL/FR
hexyl 2-methyl-3-pentenoate
FL/FR
hexyl hexanoate
FL/FR
3-
mercaptohexyl hexanoate
FL
passion fruit distillates
FL
iso
propyl formate
FL/FR
rose butanoate
FL/FR
strawberry furanone butyrate
FL/FR
4-
tropical oxathiane
FL/FR
iso
valeraldehyde propylene glycol acetal
FL/FR
green
ethyl (E,Z)-2,4-decadienoate
FL/FR
cis-
galbanum oxathiane
FL/FR
heptanal dimethyl acetal
FL/FR
(Z)-4-
heptenal
FL/FR
heptyl butyrate
FL/FR
(Z)-3-
hexen-1-yl isovalerate
FL/FR
1-
penten-3-ol
FL/FR
phenoxyethyl isobutyrate
FL/FR
herbal
barosma betulina leaf oil
FL/FR
buchu oil fractions
FL
honey
phenethyl acetate
FL/FR
juicy
lychee mercaptan acetate
FL/FR
lactonic
gamma-
octalactone
FL/FR
sulfurous
buchu mercaptan
FL/FR
methyl 2-(methyl thio) butyrate
FL
methyl thiomethyl butyrate
FL
tropical 3-thiobutyrate
FL/FR
tropical
anacardium occidentale fruit puree
FL
3-
mercaptohexyl butyrate
FL
passiflora acetate
FL/FR
passiflora edulis fruit extract
FL/FR
passiflora edulis fruit water
FL/FR
vegetable
2-
octen-4-one
FL/FR
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 ceratophyllum demersum
Search Trop Picture
 vallisneria spiralis
Search Trop Picture
 
Synonyms:
5-amyl-3H-furan-2-one
 furan-2(3H)-one, 5-pentyl-
2(3H)-furanone, 5-pentyl-
4-hydroxy-3-nonenoic acid lactone
5-pentyl-3H-furan-2-one
5-(1-pentyl)-3H-furan-2-one
5-pentylfuran-2(3H)-one
 

Articles:

 None found yet.
 
Notes:
Used as a food additive [EAFUS]
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy