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Key Documents

W321818

Sigma-Aldrich

trans-2-Pentenal

≥95%, FG

Synonym(s):

(E)-2-Pentenal, 2-Ethylacrylic aldehyde

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About This Item

Linear Formula:
C2H5CH=CHCHO
CAS Number:
Molecular Weight:
84.12
FEMA Number:
3218
Beilstein:
1719742
EC Number:
Council of Europe no.:
10375
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.102
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002

Assay

≥95%

refractive index

n20/D 1.440-1.446 (lit.)

bp

80-81 °C/160 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

Organoleptic

green; fruity; pungent

SMILES string

CC\C=C\C=O

InChI

1S/C5H8O/c1-2-3-4-5-6/h3-5H,2H2,1H3/b4-3+

InChI key

DTCCTIQRPGSLPT-ONEGZZNKSA-N

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General description

trans-2-Pentenal is a flavor volatile found in tomato, virgin olive oil{11] and sardine.

Packaging

Packaged in glass bottles

Pictograms

FlameExclamation mark

Signal Word

Danger

Hazard Statements

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 2 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

71.6 °F - closed cup

Flash Point(C)

22 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
Ganeko N, et al.
Journal of Food Science, 73(1) (2008)
Cultivar influence on virgin olive (Olea europea L.) oil flavor based on aromatic compounds and sensorial profile
Tura D, et al.
Sci. Hortic., 118(2), 139-148 (2008)
Quantitative studies on origins of fresh tomato aroma volatiles.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 36(6), 1247-1250 (1988)
Takashi Inoue et al.
Cellular and molecular neurobiology, 30(1), 35-41 (2009-07-02)
Trans-2-Pentenal (pentenal), an alpha,beta-unsaturated aldehyde, induces increases in [Ca(2+)](i) in cultured neonatal rat trigeminal ganglion (TG) neurons. Since all pentenal-sensitive neurons responded to a specific TRPA1 agonist, allyl isothiocyanate (AITC) and neurons from TRPA1 knockouts failed to respond to pentenal
M Grootveld et al.
The Journal of clinical investigation, 101(6), 1210-1218 (1998-04-29)
Thermal stressing of polyunsaturated fatty acid (PUFA)- rich culinary oils according to routine frying or cooking practices generates high levels of cytotoxic aldehydic products (predominantly trans-2-alkenals, trans,trans-alka-2,4-dienals, cis,trans-alka-2, 4-dienals, and n-alkanals), species arising from the fragmentation of conjugated hydroperoxydiene precursors.

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