ethyl cyclopentenolone

Full Material List

3-ethyl-2-hydroxycyclopent-2-en-1-one

Identifiers

CAS (Single)	21835-01-8
FEMA	3152
EINECS	244-606-5
Synonyms	coffee pentenolone cyclopent-2-en-1-one, 3-ethyl-2-hydroxy- 2- cyclopenten-1-one, 3-ethyl-2-hydroxy- ECP 50% PG ECP powder ethyl cyclo pentenolene 50% in PG 3- ethyl cyclopentan-1,2-dione ethyl cyclopentenolone 50% PG ethyl cyclopentenolone in 50% P.G. ethyl cyclopentenolone pure ethyl cyclotene 3- ethyl-2-cyclopenten-2-ol-1-one 3- ethyl-2-hydroxy-2-cyc1openten-1-one 50% in P.G. 3- ethyl-2-hydroxy-2-cyclopenten-1-one 3- ethyl-2-hydroxycyclopent-2-en-1-one ethylcyclo-pentenolone 3- ethylcyclopentan-1,2-dione ethylcyclopentenolone 2- hydroxy-3-ethyl-2-cyclopenten-1-one 2- hydroxy-3-ethyl-2-cyclopentene-1-one
JECFA Food Flavoring	419
JECFA Food Additive	N/A
DG SANTE Food Flavourings	07.057 3-ethylcyclopentan-1,2-dione
DG SANTE Food Contact Materials	N/A
FDA UNII	XH8EA788C9
CoE Number	759
XlogP3-AA	N/A
Molecular Weight	126.1551
Molecular Formula	C7 H10 O2

Properties

Food Chemicals Codex Listed	No
Appearance	pale brown powder (est)
Assay	90.00 to 100.00
Specific Gravity	1.06700 @ 25.00 °C.
Lbs/Gal (est)	N/A
Refractive Index	1.47600 @ 20.00 Â°C.
Melting Point	36.00 to 43.00 Â°C. @ 760.00 mm Hg
Boiling Point	N/A
Flash Point	212.00 Â°F. TCC ( 100.00 Â°C. )
Acid Value	N/A
Vapor Pressure	0.002000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	0.080 (est)
Soluble In	alcohol water, 2878 mg/L @ 25 °C (est) water
Occurrence	coffee pork tobacco

Organoleptic

Organoleptic Notes	1. Odor Type: caramellic Odor Strength:high ,recommend smelling in a 1.00 % solution or less Substantivity:92 hour(s) at 20.00 % in dipropylene glycol sweet caramellic maple fenugreek Odor Description:at 1.00 % in propylene glycol. sweet caramel maple fenugreekLuebke, William tgsc, (1996) Odor sample from: Pure Synthetics, Inc. sweet brown caramellic maple sugar brown sugar rummy whiskey Odor Description:at 0.50 %. Sweet, brown, caramellic, maple, brown sugar, rum, whiskey, furanoneMosciano, Gerard P&F 23, No. 5, 49, (1998)
Odor	caramellic sweet, caramellic, maple, fenugreek, brown, sugar, rummy, whiskey
Flavor	jammy sweet, jammy, fruity, brown, toasted, maple, nutty,

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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