| Identification | More | [Name]
2-METHYL-4-PENTENOIC ACID | [CAS]
1575-74-2 | [Synonyms]
2-METHYL-4-PENTENOIC ACID
2-METHYLPENT-4-ENOIC ACID
FEMA 3511
FEMA NUMBER 3511
2-methyl-4-pentenoicaci
2-methylpent-4-en-1-oic acid
2-METHYL-4-PENTENOIC ACID 98+%
4-Pentenoic acid, 2-methyl-
2-Methylpent-4-enoic acid 98% | [EINECS(EC#)]
216-404-7 | [Molecular Formula]
C6H10O2 | [MDL Number]
MFCD00015570 | [Molecular Weight]
114.14 | [MOL File]
1575-74-2.mol |
| Chemical Properties | Back Directory | [Appearance]
clear colorless to light yellow liquid | [Melting point ]
17.3°C (estimate) | [Boiling point ]
195 °C(lit.)
| [density ]
0.949 g/mL at 25 °C(lit.)
| [FEMA ]
3511 | [refractive index ]
n20/D 1.43(lit.)
| [Fp ]
210 °F
| [storage temp. ]
Inert atmosphere,Room Temperature | [solubility ]
Chloroform (Slightly), Methanol (Slightly) | [form ]
clear liquid | [pka]
4.67±0.10(Predicted) | [color ]
Colorless to Red to Green | [Odor]
at 10.00 % in propylene glycol. fruity cheese | [Odor Type]
cheesy | [Water Solubility ]
Slightly soluble in water | [JECFA Number]
355 | [BRN ]
1720987 | [InChIKey]
HVRZYSHVZOELOH-UHFFFAOYSA-N | [LogP]
1.34 | [CAS DataBase Reference]
1575-74-2(CAS DataBase Reference) | [EPA Substance Registry System]
4-Pentenoic acid, 2-methyl- (1575-74-2) |
| Safety Data | Back Directory | [Hazard Codes ]
C | [Risk Statements ]
R22:Harmful if swallowed.
R34:Causes burns. | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36/37/39:Wear suitable protective clothing, gloves and eye/face protection .
S45:In case of accident or if you feel unwell, seek medical advice immediately (show label where possible) . | [RIDADR ]
UN 3265 8/PG 2
| [WGK Germany ]
3
| [TSCA ]
Yes | [HazardClass ]
8 | [PackingGroup ]
III | [HS Code ]
29161995 |
| Hazard Information | Back Directory | [Chemical Properties]
2-Methyl-4-pentenoic acid has a cheese-like odor. | [Chemical Properties]
clear colorless to light yellow liquid | [Uses]
2-Methyl-4-pentenoic acid is used as raw material for fruit flavor or it is an enhancer of fruity fragrances. | [Definition]
ChEBI: 2-Methyl-4-pentenoic acid is a branched-chain fatty acid. | [Synthesis Reference(s)]
Chemistry Letters, 9, p. 571, 1980
Tetrahedron Letters, 21, p. 2181, 1980 DOI: 10.1016/S0040-4039(00)78992-1 |
|
|