4-pentenoic acid

Full Material List
pent-4-enoic acid

Identifiers

FEMA 2843
CAS 591-80-0
EINECS 209-732-7
Synonyms
  • allyl acetic acid
  • allylaceticacid
  • allylessigsaeure
  • pent-4-enoic acid
  • 4- penten-1-oic acid
  • 4 pentenoic acid
  • delta 4- pentenoic acid
  • 3- vinyl propionic acid
  • 3- vinylpropionic acid
JECFA Food Flavoring 314
JECFA Food Additive N/A
DG SANTE Food Flavourings 08.048 pent-4-enoic acid
DG SANTE Food Contact Materials N/A
FDA UNII D4S77Y29FB
CoE Number 2004
XlogP3-AA N/A
Molecular Weight 100.11716
Molecular Formula C5 H8 O2

Organoleptic

Organoleptic Notes
  • 1. Odor Type: cheesy Odor Strength:medium ,recommend smelling in a 0.10 % solution or less
  • Substantivity: > 24 hour(s) at 100.00 %
  • cheesy cheesy parmesan cheese caramellic buttery
  • Odor Description:at 0.10 % in propylene glycol. cheese parmesan romano ricotta
Odor cheesy
cheesy, parmesan, cheese, caramellic, buttery,
Flavor dairy
dairy, cheesy, fruity,

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Properties

Food Chemicals Codex Listed No
Appearance colorless clear liquid (est)
Assay 98.00 to 100.00 sum of isomers
Specific Gravity 0.97100 to 0.97900 @ 25.00 °C.
Lbs/Gal (est) 8.080 to 8.146
Refractive Index 1.42400 to 1.43200 @ 20.00 °C.
Melting Point -23.00 to -22.00 °C. @ 760.00 mm Hg
Boiling Point 188.00 to 189.00 °C. @ 760.00 mm Hg
Flash Point 193.00 °F. TCC ( 89.44 °C. )
Acid Value N/A
Vapor Pressure 0.267000 mmHg @ 25.00 °C. (est)
Vapor Density >1 ( Air = 1 )
logP (o/w) 0.984 (est)
Soluble In
  • alcohol
  • water, slightly
  • water, 1.765e+004 mg/L @ 25 °C (est)
  • water
Occurrence
  • not found in nature