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ethyl cyclopentenolone
General Material Information
| Preferred name | ethyl cyclopentenolone |
| Trivial Name | 3-Ethyl-2-hydroxy-2-cyclopenten-1-one |
| Short Description | ethylcyclopentenolone |
| Formula | C7 H10 O2 |
| CAS Number | 21835-01-8 |
| FEMA Number | 3152 |
| Flavis Number | 7.057 |
| ECHA Number | 244-606-5 |
| FDA UNII | XH8EA788C9 |
| Nikkaji Number | J225.452B |
| MDL | MFCD00012391 |
| COE Number | 759 |
| xLogP3-AA | 0.70 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 419 ethylcyclo-pentenolone |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 21835-01-8 ; 3-ETHYL-2-HYDROXY-2-CYCLOPENTEN-1-ONE |
| Synonyms |
|
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Literature & References
| 3-ethyl-2-hydroxycyclopent-2-en-1-one | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 21835-01-8 |
| Pubchem (cid): | 62752 |
| Pubchem (sid): | 135019318 |
| Publications by US Patents | |
| 4,892,966 - Acetoacetic acid ester derivatives for the manufacture of .alpha.-hydroxycarbonyl compounds | |
Other Information
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly EAFUS): | View |
| HMDB (The Human Metabolome Database): | HMDB31223 |
| FooDB: | FDB003247 |
| Export Tariff Code: | 2914.49.5000 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 126.15509796143 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | |
| Melting Point | 36 to 43°C @ 760 mm Hg |
| Boiling Point | 78 to 80°C @ 4 mm Hg |
| Boiling Point | 65 to 68°C @ 1 mm Hg |
| Vapor Pressure | 0.002 mmHg @ 25 °C |
| Flash Point TCC Value | 100 °C TCC |
| logP (o/w) | 0.08 est |
| Shelf life | 12 months (or longer if stored properly.) |
| Storage notes | Refrigerate in tightly sealed containers. |
| Solubility | |
| alcohol | Yes |
| water, 2878 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Caramellic | |
| sweet, caramellic, maple, fenugreek, brown, sugar brown sugar, rummy, whiskey | |
| Odor strength | high , recommend smelling in a 1.00 % solution or less |
| Substantivity | 92 hour(s) at 20.00 % in dipropylene glycol |
| Luebke, William tgsc, (1996) | At 1.00 % in propylene glycol. sweet caramel maple fenugreek |
| Mosciano, Gerard P&F 23, No. 5, 49, (1998) | At 0.50 %. Sweet, brown, caramellic, maple, brown sugar, rum, whiskey, furanone |
| Flavor Type: Jammy | |
| sweet, jammy, fruity, brown, toasted, maple, nutty | |
| Mosciano, Gerard P&F 23, No. 5, 49, (1998) | At 12.00 ppm. Sweet, jammy, fruity, brown, toasted, maple, nutty |
| ECP POWDER adds caramel, walnut, coffee, toasted bread profile along with interesting warm effects to coffee, vanilla, chocolate, nut, meat and red fruit flavors. | Powerful caramelic, walnut, coffee and toasted bread notes |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Coconut , Coffee , Cotton candy , Malt , Maple |
| Flavoring purposes | Bread , Caramel , Molasses , Yeast |
| Other purposes | Fruit dried fruit |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xn - Harmful. | |
| R 20/21 - Harmful by inhalation and in contact with skin. S 02 - Keep out of the reach of children. S 20/21 - When using do not eat, drink or smoke. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection. | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| flavor and fragrance agents | |||
| RIFM Fragrance Material Safety Assessment: Search | |||
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
| Recommendation for ethyl cyclopentenolone usage levels up to: | |||
| 0.3000 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 32.00 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 23.00 (μg/capita/day) | ||
| Structure Class: | II | ||
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). | |||
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library | |||
| publication number: 4. Update in publication number(s): 12 | |||
| Click here to view publication 4 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 150.00000 | |
| beverages(nonalcoholic): | - | 20.00000 | |
| beverages(alcoholic): | - | 20.00000 | |
| breakfast cereal: | - | 150.00000 | |
| cheese: | - | 10.00000 | |
| chewing gum: | - | 50.00000 | |
| condiments / relishes: | - | 10.00000 | |
| confectionery froastings: | - | 150.00000 | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 200.00000 | |
| fruit ices: | - | 10.00000 | |
| gelatins / puddings: | - | 10.00000 | |
| granulated sugar: | - | - | |
| gravies: | - | 10.00000 | |
| hard candy: | - | 200.00000 | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | 50.00000 | |
| meat products: | - | 10.00000 | |
| milk products: | - | 50.00000 | |
| nut products: | - | 100.00000 | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | 150.00000 | |
| soups: | - | 10.00000 | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | 200.00000 | |
Safety references
| European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| European Food Safety Authority (EFSA) reference(s): |
| Flavouring Group Evaluation 213: alpha,beta-Unsaturated alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19 View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 213, Revision 2 (FGE.213Rev2): Consideration of genotoxic potential for a,ß-unsaturated alicyclic ketones and precursors from chemical subgroup 2.7 of FGE.19 View page or View pdf |
| Safety and efficacy of secondary aliphatic saturated or unsaturated alcohols, ketones, ketals and esters with a second secondary or tertiary oxygenated functional group belonging to chemical group 10 when used as flavourings for all animal species View page or View pdf |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA GENetic TOXicology:Search |
| EPA Substance Registry Services (TSCA):21835-01-8 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :62752 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:3 |
| 3-ethyl-2-hydroxycyclopent-2-en-1-one |
| Chemidplus:0021835018 |