4-pentenyl isothiocyanate

Full Material List
5-isothiocyanatopent-1-ene

Identifiers

FEMA 4427
CAS 18060-79-2
EINECS N/A
Synonyms
  • 4- penten-1-yl isothiocyanate
  • 1- pentene, 5-isothiocyanato-
  • 1- pentene,5-isothiocyanato-
  • 4- pentenyl ester isothiocyanic acid
  • 5-iso thiocyanatopent-1-ene
  • iso thiocyanic acid 4-penten-1-yl ester
  • iso thiocyanic acid pent-4-enyl ester
  • 5-iso thiocyano-1-pentene
JECFA Food Flavoring 1893
JECFA Food Additive N/A
DG SANTE Food Flavourings N/A
DG SANTE Food Contact Materials N/A
FDA UNII HL8X1CRR9B
CoE Number N/A
XlogP3-AA N/A
Molecular Weight 127.20973
Molecular Formula C6 H9 N S

Organoleptic

Organoleptic Notes
  • 1. Odor Type: mustard mustard horseradish
  • Odor Description:at 0.01 % in propylene glycol. mustard horseradish
  • Odor and/or flavor descriptions from others (if found).
Odor mustard
mustard, horseradish,
Flavor N/A

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Properties

Food Chemicals Codex Listed No
Appearance colorless clear liquid (est)
Assay 95.00 to 100.00
Specific Gravity 0.97000 to 0.97600 @ 20.00 °C.
Lbs/Gal (est) 8.081 to 8.131
Refractive Index 1.51300 to 1.51900 @ 20.00 °C.
Melting Point N/A
Boiling Point 182.00 to 183.00 °C. @ 760.00 mm Hg
Flash Point 136.00 °F. TCC ( 57.78 °C. )
Acid Value N/A
Vapor Pressure 1.087000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 3.014 (est)
Soluble In
  • alcohol
  • water, 160 mg/L @ 20 °C (exp)
  • water
Occurrence
  • cabbage leaf
  • horseradish root
  • mustard brown mustard
  • mustard field mustard
  • mustard oil
  • rugula herb
  • wasabi plant