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W376108

Sigma-Aldrich

5-Methyl-2-hepten-4-one, predominantly trans

98%, stabilized, 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

biological source

synthetic

Quality Level

400

grade

FG
Halal
Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002

assay

98%

may contain

<0.50% alpha-tocopherol, synthetic as stabilizer

refractive index

n20/D 1.444 (lit.)

bp

170 °C (lit.)

density

0.845 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

hazelnut; pungent; nutty

SMILES string

CCC(C)C(/C=C/C)=O

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 predominantly trans is the characteristic aroma compound of hazelnuts.[113}

Storage Class

10 - Combustible liquids

wgk_germany

WGK 2

flash_point_f

141.8 °F - closed cup

flash_point_c

61 °C - closed cup

ppe

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

Certificates of Analysis (COA)

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Filbertone as a Marker for the Assessment of Hazelnut Spread Quality.
Cizkova H, et al.
Czech Journal of Food Sciences, 31(1) (2013)
Isolation, synthesis, and absolute configuration of filbertone?the principal flavor component of the hazelnut
Jauch J, et al.
Angewandte Chemie (International Edition in English), 28(8), 1022-1023 (1989)
Youna Moon et al.
Nutrients, 11(8) (2019-08-02)
The aim of this research was to estimate the preventive effects of filbertone, the main flavor compound in hazelnuts, on lipid accumulation in the adipose tissue of mice fed a high-fat diet (HFD) and to reveal the underlying molecular mechanisms.

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