| Identification | Back Directory | [Name]
3-PENTEN-2-ONE | [CAS]
625-33-2 | [Synonyms]
FEMA 3417
3-PENTEN-2-ONE
2-Penten-4-one
3-pentane-2-one
3-PENTENE-2-ONE
pent-3-en-2-one
2-Oxo-3-pentene
ethylideneacetone
Ethylidene acetone
3-Penten-2-one 70%
(E)-pent-3-en-2-one
(3E)-3-Penten-2-one
(E)-CH3CH=CHC(=O)CH3
METHYL PROPENYL KETONE
TRANS-2-UNDECENAL 90+%
Methyl 1-propenyl ketone
3-PENTEN-2-ONE, TECH. 85%
3-Penten-2-one, technical, 70%
3-Penten-2-one, 70%, technical
3-penten-2-one (methyl vinyl ketone)
3-Penten-2-one,Methyl propenyl ketone
Inchi=1/C5H8o/C1-3-4-5(2)6/H3-4H,1-2H3/B4-3 | [EINECS(EC#)]
210-888-3 | [Molecular Formula]
C5H8O | [MDL Number]
MFCD00009290 | [MOL File]
625-33-2.mol | [Molecular Weight]
84.12 |
| Chemical Properties | Back Directory | [Appearance]
colourless liquid with a pungent odour | [Boiling point ]
121-124 °C(lit.)
| [density ]
0.862 g/mL at 25 °C(lit.)
| [vapor pressure ]
760 mm Hg ( 121 °C)
| [FEMA ]
3417 | 3-PENTEN-2-ONE | [refractive index ]
n20/D 1.437(lit.)
| [Fp ]
70 °F
| [storage temp. ]
2-8°C
| [solubility ]
Chloroform (Sparingly), Ethyl Acetate (Slightly) | [form ]
Liquid | [color ]
Clear colorless | [Odor]
at 0.10 % in dipropylene glycol. fruity acetone phenolic fishy | [Stability:]
Stable. Flammable. Incompatible with strong oxidizing and strong reducing agents, strong acids, strong bases. | [Odor Type]
fruity | [Water Solubility ]
Slightly soluble in Water | [JECFA Number]
1124 | [BRN ]
1633505 | [LogP]
0.56 | [EPA Substance Registry System]
3-Penten-2-one (625-33-2) |
| Hazard Information | Back Directory | [Chemical Properties]
colourless liquid with a pungent odour | [Definition]
ChEBI: An enone that is pent-2-ene in which the two methylene hydrogens have been replaced by an oxo group. | [Occurrence]
Reported found among the volatile components of roasted peanuts; also in cranberry, mango, bilberry, rum,
cocoa, coffee, tea, roasted filberts, roasted peanuts, potato chips, lingonberry, strawberry fruit and jam, tomato, wheat bread, parmesan
cheese, yogurt, fatty fish, passion fruit, beans, mango, tamarind, rice, Bourbon vanilla, endive, shrimp, katsubushi and buckwheat. | [Uses]
3-Penten-2-one was used in the synthesis of the alkaloids (+/-)-senepodine G and (+/-)-cermizine C. | [Preparation]
From 4-hydroxy-pentan-2-one refluxed with oxalic acid. | [Taste threshold values]
Taste characteristics at 10 ppm: musty, stale water and phenolic with a fishy and shellfish nuance. | [General Description]
3-Penten-2-one is volatile compound present in berry fruit of two Aronia melanocarpa genotypes. Urinary 3-penten-2-one is a useful biomarker for increased accumulation of acetaldehyde during abnormal metabolic stress. | [Biochem/physiol Actions]
3-Penten-2-one inhibits nitric oxide production and inducible nitric oxide synthase expression via heme oxygenase-1 expression in lipopolysaccharide-activated RAW264.7 macrophages. |
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