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W319406

Sigma-Aldrich

2-Methyl-2-pentenal

≥97%, FG

Synonym(s):

2,4-dimethyl crotonaldehyde, 2-methylpent-2-enal

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About This Item

Linear Formula:
C2H5CH=C(CH3)CHO
CAS Number:
Molecular Weight:
98.14
FEMA Number:
3194
EC Number:
Council of Europe no.:
2129
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.090
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

assay

≥97%

refractive index

n20/D 1.45 (lit.)

bp

137-138 °C/765 mmHg (lit.)

density

0.86 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

green; pungent; fruity

SMILES string

[H]C(=O)\C(C)=C\CC

InChI

1S/C6H10O/c1-3-4-6(2)5-7/h4-5H,3H2,1-2H3/b6-4+

InChI key

IDEYZABHVQLHAF-GQCTYLIASA-N

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General description

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

Application


  • Control of Panama disease of banana by intercropping with Chinese chive (Allium tuberosum Rottler): cultivar differences.: Investigates the use of intercropping strategies to manage soil-borne diseases in bananas, potentially involving volatile organic compounds like 2-methyl-2-pentenal to enhance plant resistance (Li et al., 2020).

signalword

Danger

Hazard Classifications

Acute Tox. 3 Inhalation - Aquatic Chronic 3 - Eye Dam. 1 - Flam. Liq. 3 - Skin Sens. 1

Storage Class

3 - Flammable liquids

wgk_germany

WGK 1

flash_point_f

89.6 °F - closed cup

flash_point_c

32 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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The volatile carbonyls and alcohols in the flavor substances of onion (Allium cepa).
Sp?re CG & Virtanen AI.
Acta Chemica Scandinavica, 15(6) (1961)
Volatile flavor components of leek.
Schreyen L, et al.
Journal of Agricultural and Food Chemistry, 24(2), 336-341 (1976)
Volatiles from chives (Allium schoenoprasum).
Wahlroos O & Virtanen AI
Acta Chemica Scandinavica, 19(6). (1965)
Volatile flavor components of caucas
Nishimura H, et al.
Journal of Agricultural and Food Chemistry, 19(5), 992-994 (1971)

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