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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:
1576-87-0
Molecular Weight:
84.12
FEMA Number:
3218
Beilstein/REAXYS Number:
1719742
EC Number:
216-414-1
Council of Europe no.:
10375
MDL number:
MFCD00009615
UNSPSC Code:
12164502
PubChem Substance ID:
24901559
Flavis number:
5.102
NACRES:
NA.21

biological source

synthetic

Quality Level

400

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
GHS02,GHS07

signalword

Danger

Hazard Classifications

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

target_organs

Respiratory system

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

71.6 °F - closed cup

flash_point_c

22 °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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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)
Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
Ganeko N, et al.
Journal of Food Science, 73(1) (2008)
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.
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
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