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W376109

Sigma-Aldrich

5-Methyl-2-hepten-4-one solution

natural, 10 wt. % in ethanol, FG

Synonym(s):

Hazelnut Ketone

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About This Item

Linear Formula:
C2H5CH(CH3)COCH=CHCH3
CAS Number:
81925-81-7
Molecular Weight:
126.20
FEMA Number:
3761
Council of Europe no.:
2085
MDL number:
MFCD00792509
UNSPSC Code:
12164502
PubChem Substance ID:
24901872
Flavis number:
7.139
NACRES:
NA.21

grade

FG
Kosher
natural

Quality Level

400

reg. compliance

EU Regulation 1334/2008 & 178/2002

concentration

10 wt. % in ethanol

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

coffee; green; hazelnut; earthy

InChI

1S/C8H14O/c1-4-6-8(9)7(3)5-2/h4,6-7H,5H2,1-3H3/b6-4+

InChI key

ARJWAURHQDJJAC-GQCTYLIASA-N

Related Categories

General description

5-methyl-2-hepten-4-one (Filbertone) is one of the key aroma components in hazelnuts . It has a sweet, nutty, and slightly roasted aroma characteristic of hazelnuts . In the food industry, filbertone is often used as a flavoring agent to simulate hazelnut flavor in various food products, including chocolate .

Pictograms

FlameExclamation mark
GHS02,GHS07

Signal Word

Danger

Hazard Statements

H225,H319

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 2

Storage Class Code

3 - Flammable liquids

WGK

WGK 2

Flash Point(F)

57.2 °F

Flash Point(C)

14 °C

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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Effect of in vitro digestion and fermentation on antioxidant capacity of weight loss foods and Maillard reaction products content
Perez-Burillo, S, et al.
Food Research International, 166, 112616-112616 (2023)
Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis
Alasalvar C, et al.
Journal of Agricultural and Food Chemistry, 51(7), 5067-5072 (2003)

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