2-Methyl-2-pentenal Chemical Properties

Melting point:

-90°C

Boiling point:

137-138 °C/765 mmHg (lit.)

Density 

0.86 g/mL at 25 °C (lit.)

refractive index 

n20/D 1.45(lit.)

FEMA 

3194 | 2-METHYL-2-PENTENAL

Flash point:

89 °F

storage temp. 

Flammables area

form 

Liquid

color 

Clear colorless to pale yellow

Odor

at 10.00 % in dipropylene glycol. aldehydic green cortex fruity alliaceous ripe cherry earthy

Odor Type

green

Water Solubility 

20g/L(20 ºC)

Sensitive 

Air Sensitive

JECFA Number

1209

BRN 

506124

LogP

1.60

EPA Substance Registry System

2-Pentenal, 2-methyl- (623-36-9)

Safety Information

Hazard Codes 

Xn

Risk Statements 

10-20-36-43-41

Safety Statements 

26-39-37-27-24

RIDADR 

UN 1989 3/PG 3

WGK Germany 

1

RTECS 

SB2100000

TSCA 

Yes

HazardClass 

3

PackingGroup 

III

HS Code 

29121990

MSDS

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2-Methyl-2-pentenal Usage And Synthesis

Description

2-Methyl-2-pentenal has a powerful grassy-green, slightly fruity odor and can be prepared synthetically by aldolic condensation of propionaldehyde.

Chemical Properties

2-Methyl-2-pentenal has a powerful, grassy-green, slightly fruity odor.

Chemical Properties

clear colorless to pale yellow liquid

Occurrence

Reported found as a volatile component in onion. Also reported found in roasted onion, roasted peanut, cranberry, guava, grapes, grape brandy, papaya, shallots, leek, chive, fried potato, mustard, parmesan cheese, fish, roast chicken, cooked beef, beer, cognac, coffee, tea, peanut, Japanese plum, mango, walnut, prickly pear, pumpkin, oysters, lamb’s lettuce and maté

Preparation

By aldolic condensation of propionaldehyde.

Aroma threshold values

Recognition: 290 ppb. Aroma characteristics at: 1.0%: ethereal and pungent acrylate and acetophenonelike, penetrating, irritating with a fresh green juicy-fruity nuance.

Taste threshold values

Taste characteristics at 5 ppm: sweet, tangy, juicy fruit, cherry, almond, citrus and topical with a slight penetrating burning sensation and jamy brown with an alliaceous sharpness.

Synthesis Reference(s)

The Journal of Organic Chemistry, 48, p. 1939, 1983 DOI: 10.1021/jo00159a042

General Description

2-Methyl-2-pentenal has been identified as one of the major volatile flavor compounds in chive, caucas, onion and leek.

2-Methyl-2-pentenal(623-36-9)Related Product Information

• 1-Octanol
• Vanillin acetate
• Crotonaldehyde
• 2-METHYL-2-PENTENE
• Acrolein
• Methacrolein
• 2,2-Dimethyl-4-pentenal
• 4-METHYL-2-PENTENAL
• TRANS-2-METHYL-2-PENTENAL,2-METHYL-2-PENTENOIC ALDEHYDE,2-METHYL-2-PENTENAL