cyclotene

cyclotene

Full Material List

3-methylcyclopentane-1,2-dione

Identifiers

FEMA	2700
CAS	765-70-8
EINECS	212-154-8
Synonyms	cyclopantane-1,2-dione, 3-methyl- 1,2- cyclopentanedione, 3-methyl- cyclotene anhydrous natural cyclotene anhydrous synthetic 2- hydroxy-3-methyl-2-cyclopenten-1-one kentonarome maple lactone maple lactone (anhydrous), natural maple lactone (MCP) natural maple lactone FCC mcp methyl cyclo pentenolone methyl cyclo pentenolone natural 3- methyl cyclopentane-1,2-dione methyl cyclopentenelone methyl cyclopentenolone methyl cyclopentenolone (natural) methyl cyclopentenolone anhydrous methyl cyclopentenolone anhydrous natural methyl cyclopentenolone FCC methyl cyclopentenolone natural methyl cyclopetenolone nat. 3- methyl-1,2-cyclopentane dione 3- methyl-1,2-cyclopentanedione 3- methyl-2-cyclopenten-2-ol-1-one 3- methylcyclopentane-1,2-dione methylcyclopentenealcohol ketone methylcyclopentenolone
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	758
XlogP3-AA	N/A
Molecular Weight	112.12816
Molecular Formula	C6 H8 O2

Organoleptic

Organoleptic Notes	1. Odor Type: caramellic Odor Strength:medium ,recommend smelling in a 10.00 % solution or less Substantivity:16 hour(s) at 100.00 % sweet caramellic maple sugar coffee woody Odor Description:at 10.00 % in dipropylene glycol. sweet caramel maple sugar coffee woodyLuebke, William tgsc, (1986) Odor sample from: Pure Synthetics, Inc. caramellic maple sweet burnt coffee bready Odor Description:Caramellic, maple, sweet, burnt, coffee, bready nuancesMosciano, Gerard P&F 17, No. 4, 33, (1992)
Odor	caramellic sweet, caramellic, maple, sugar, coffee, woody, burnt, bready
Flavor	caramellic sweet, maple, bready, caramellic, nutty,

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De Monchy Aromatics

Methyl Cyclopentenolone (anhydrous) • 800181

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Properties

Food Chemicals Codex Listed	Yes
Appearance	white to pale yellow crystalline powder (est)
Assay	99.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	104.00 to 108.00 Â°C. @ 760.00 mm Hg
Boiling Point	178.67 Â°C. @ 760.00 mm Hg (est)
Flash Point	> 212.00 Â°F. TCC ( > 100.00 Â°C. )
Acid Value	N/A
Vapor Pressure	0.978000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	0.260 (est)
Soluble In	alcohol propylene glycol water, slightly water, 3.095e+005 mg/L @ 25 °C (est) water
Occurrence	almond roasted almond barley roasted barley bread wheat bread chicory cichorium intybus l. root extract @ 0.15% cocoa coffee currant black currant bud fenugreek filbert roasted filbert katsuobushi licorice malt onion roasted onion peanut roasted peanut pepper bell pepper fruit pork fat shoyu sukiyaki wort