Sign In to View Organizational & Contract Pricing.
Select a Size
Change View
About This Item
Linear Formula:
C2H5CH=CHCHO
CAS Number:
Molecular Weight:
84.12
FEMA Number:
3218
Council of Europe no.:
10375
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.102
EC Number:
216-414-1
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1719742
Organoleptic:
green; fruity; pungent
Grade:
Kosher, FG, Halal
Biological source:
synthetic
Food allergen:
no known allergens
biological source
synthetic
grade
Kosher, FG, Halal
reg. compliance
EU Regulation 1334/2008 & 178/2002
assay
≥95%
refractive index
n20/D 1.440-1.446 (lit.)
bp
80-81 °C/160 mmHg (lit.)
density
0.86 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
green; fruity; pungent
SMILES string
CC\C=C\C=O
InChI
1S/C5H8O/c1-2-3-4-5-6/h3-5H,2H2,1H3/b4-3+
InChI key
DTCCTIQRPGSLPT-ONEGZZNKSA-N
General description
trans-2-Pentenal is a flavor volatile found in tomato, virgin olive oil{11] and sardine.
Packaging
Packaged in glass bottles
Still not finding the right product?
Explore all of our products under trans-2-Pentenal
signalword
Danger
hcodes
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 2 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
Storage Class
3 - Flammable liquids
wgk
WGK 3
flash_point_f
71.6 °F - closed cup
flash_point_c
22 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Regulatory Information
危险化学品
This item has
Choose from one of the most recent versions:
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
Related Content
Cultivar influence on virgin olive (Olea europea L.) oil flavor based on aromatic compounds and sensorial profile
Tura D, et al.
Sci. Hortic., 118(2), 139-148 (2008)
Quantitative studies on origins of fresh tomato aroma volatiles.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 36(6), 1247-1250 (1988)
Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
Ganeko N, et al.
Journal of Food Science, 73(1) (2008)
Global Trade Item Number
| SKU | GTIN |
|---|---|
| W321818-100G-K | 04061837835483 |
| W321818-SAMPLE-K | 04061837835506 |
| W321818-1KG-K | 04061837835490 |
| W321818-25G-K | 04061837528255 |

