Melting point: |
-22.5 °C (lit.) |
Boiling point: |
83-84 °C/12 mmHg (lit.) |
Density |
0.981 g/mL at 25 °C (lit.) |
vapor density |
>1 (vs air) |
refractive index |
n20/D 1.428(lit.) |
FEMA |
2843 | 4-PENTENOIC ACID |
Flash point: |
193 °F |
storage temp. |
2-8°C |
solubility |
soluble in Chloroform, Methanol |
pka |
pK1:4.677 (25°C) |
form |
Liquid |
Specific Gravity |
0.981 |
color |
Clear colorless to light yellow |
Odor |
at 0.10 % in propylene glycol. cheese parmesan romano ricotta |
Odor Type |
cheesy |
explosive limit |
1.58%(V) |
Water Solubility |
Soluble in alcohol, Slightly soluble in water |
JECFA Number |
314 |
BRN |
1633696 |
InChIKey |
HVAMZGADVCBITI-UHFFFAOYSA-N |
LogP |
0.99 |
CAS DataBase Reference |
591-80-0(CAS DataBase Reference) |
NIST Chemistry Reference |
4-Pentenoic acid(591-80-0) |
EPA Substance Registry System |
4-Pentenoic acid (591-80-0) |