2-octen-4-one

Full Material List
(E)-oct-2-en-4-one

Identifiers

FEMA 3603
CAS 4643-27-0
EINECS 225-071-7
Synonyms
  • butyl propenyl ketone
  • oct-2-en-4-one
  • (2E)- oct-2-en-4-one
  • (E)- oct-2-en-4-one
  • 2 octen 4 one
  • (2E)-2- octen-4-one
  • 2- octen-4-one 96% trans
  • 2- octen-4-one natural
  • octen-4-one-2
  • propenyl butyl ketone
JECFA Food Flavoring 1129
JECFA Food Additive N/A
DG SANTE Food Flavourings 07.082 oct-2-en-4-one
DG SANTE Food Contact Materials N/A
FDA UNII C9NB51LMXT
CoE Number 2313
XlogP3-AA N/A
Molecular Weight 126.19878
Molecular Formula C8 H14 O

Organoleptic

Organoleptic Notes
  • 1. Odor Type: yeasty yeasty jammy tropical fruity mushroom metallic
  • Odor Description:at 1.00 % in dipropylene glycol. yeast jam preserves tropical fruit mushroom metallic
  • yeasty fruity mushroom metallic bready pineapple horseradish earthy
  • Odor Description:at 1.00 %. Yeasty, fruity, mushroom, metallic, bready, pineapple, horseradish, earthyMosciano, Gerard P&F 26, No. 3, 80, (2001)
Odor yeasty
yeasty, jammy, tropical, fruity, mushroom, metallic, bready, pineapple, horseradish, earthy
Flavor vegetable
vegetable, green, earthy, horseradish, fishy, ketonic, onion, musty, tropical, yeasty, bready, mushroom, fermented,

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Suppliers

Bedoukian Research Inc.

2-octen-4-one • 614FL

Fruity, musty, sweet.

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Properties

Food Chemicals Codex Listed No
Appearance colorless to pale yellow clear liquid (est)
Assay 96.00 to 100.00
Specific Gravity 0.83500 to 0.84200 @ 25.00 °C.
Lbs/Gal (est) 6.948 to 7.006
Refractive Index 1.44000 to 1.44600 @ 20.00 °C.
Melting Point N/A
Boiling Point 179.00 to 180.00 °C. @ 760.00 mm Hg
Flash Point 136.00 °F. TCC ( 57.78 °C. )
Acid Value N/A
Vapor Pressure 0.897000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 2.157 (est)
Soluble In
  • alcohol
  • water, 1045 mg/L @ 25 °C (est)
Occurrence
  • bread wheat bread
  • hazelnut roasted hazelnut
  • strawberry fruit