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cherry pentenoate
General Material Information
| Preferred name | cherry pentenoate |
| Trivial Name | Ethyl 2-methyl-3-pentenoate |
| Short Description | ethyl 2-methyl-3-pentenoate |
| Formula | C8 H14 O2 |
| CAS Number | 1617-23-8 |
| FEMA Number | 3456 |
| Flavis Number | 9.524 |
| ECHA Number | 216-572-1 |
| FDA UNII | 9RI9XUV30G |
| Nikkaji Number | J195.240D |
| COE Number | 10612 |
| xLogP3-AA | 2.00 (est) |
| NMR Predictor | External link |
| JECFA Food Flavoring | 350 ethyl 2-methyl-3-pentenoate |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm | 1617-23-8 ; ETHYL 2-METHYL-3-PENTENOATE |
| 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
| ethyl 2-methylpent-3-enoate | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 1617-23-8 |
| Pubchem (cid): | 5463855 |
| Pubchem (sid): | 135198985 |
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): | HMDB37622 |
| FooDB: | FDB016736 |
| Export Tariff Code: | 2916.19.6000 |
| ChemSpider: | View |
Suppliers
| Bedoukian Research | BOC Sciences |
| M&U International | Penta International |
| Synerzine | M&U International LLC |
| Penta International Corporation |
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 142.19798278809 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 7.364 to 7.447 |
| Refractive Index | 1.417 to 1.427 @ 20 °C |
| Boiling Point | 160 to 161°C @ 760 mm Hg |
| Boiling Point | 85 to 91°C @ 50 mm Hg |
| Vapor Pressure | 1.6 mmHg @ 20 °C |
| Flash Point TCC Value | 43.33 °C TCC |
| logP (o/w) | 2.211 est |
| Shelf life | 12 months (or longer if stored properly.) |
| Storage notes | Store in cool, dry place in tightly sealed containers, protected from heat and light. |
| Solubility | |
| alcohol | Yes |
| water, 555.2 mg/L @ 25 °C (est) | Yes |
Organoleptic Properties
| Odor Type: Fruity | |
| fruity, green, cherry, dusty, melon rind, berry, oily, weedy, tropical, pineapple, cooling, sweet, pungent | |
| Odor strength | medium , recommend smelling in a 10.00 % solution or less |
| Substantivity | > 1 hour(s) at 100.00 % |
| Luebke, William tgsc, (2021) | At 10.00 % in dipropylene glycol. fruity green cherry dusty melon rind berry oily weedy tropical pineapple |
| Mosciano, Gerard P&F 15, No. 5, 47, (1990) | Fruity, green, cooling, sweet and pungent |
| Flavor Type: Fruity | |
| fruity, green, cortex, berry, melon rind, grape, tropical, strawberry, sweet, melon | |
| Luebke, William tgsc, (2021) | Fruity green cortex berry melon rind grape tropical strawberry |
| Mosciano, Gerard P&F 15, No. 5, 47, (1990) | At 30.00 ppm. Fruity, green, sweet, berry and melon |
| Fresh, natural, red fruit notes for apple, black cherry, and other fruits. Very useful in berry flavors, especially strawberry. | Fresh apple, black cherry, strawberry |
| Used in fruity flavors especially pineapple. | Fruity |
| Strong red fruit flavors, strawberry, apple, and other fruit flavors. Excellent for the sweet part of durian. | Sweet, fruity, ripe apple |
Potential Uses
| Applications | |
| Odor purposes | Apple , Banana , Berry , Cherry , Green , Honeydew , Melon , Mint , Pineapple |
| Flavoring purposes | Fruit tropical fruit |
| Cosmetic purposes | Perfuming agents |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| Xi - Irritant | |
| R 10 - Flammable. R 38 - Irritating to skin. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 37 - Wear suitable gloves. | |
| 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 cherry pentenoate usage levels up to: | |||
| 5.0000 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 4.90 (μg/capita/day) | ||
| 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: 9 | |||
| Click here to view publication 9 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 1.00000 | |
| beverages(nonalcoholic): | - | 0.50000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | 5.00000 | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | 2.00000 | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 0.50000 | |
| fruit ices: | - | 0.50000 | |
| gelatins / puddings: | - | 0.50000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | - | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | - | |
| milk products: | - | 0.50000 | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | - | - | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
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): |
| Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 6 (FGE.06): Straight-and branched-chain aliphatic unsatured primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1 and 4 View page or View pdf |
| Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to Flavouring Group Evaluation 5: Esters of 23 branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and 24 branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 View page or View pdf |
| Flavouring Group Evaluation 6, Revision 1 (FGE.06Rev1) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf |
| Flavouring Group Evaluation 5, Revision 1 (FGE.05Rev1):Esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf |
| Flavouring Group Evaluation 5, Revision 2 (FGE.05Rev2): Branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5 View page or View pdf |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):1617-23-8 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :5463855 |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 1993 |
| WGK Germany:2 |
| ethyl 2-methylpent-3-enoate |
| Chemidplus:0001617238 |