2-pentenal
3-ethyl-2-propenal
 
Notes:
Found in peas, cooked potato, French fries, wheat bread, cavier, black tea, fish oils, raspberries, strawberries and other foods. Flavouring ingredient
  • Bedoukian Research
    • Bedoukian Research, Inc.
      Perfecting the Art of Chemistry
      Working closely with our customers to meet their requirements.
      Dr. Paul Bedoukian founded the company in 1972 to fill a niche as a supplier of high quality specialty aroma molecules. Today, we offer more than 350 high impact aroma chemicals, while providing custom manufacturing services to the pharmaceutical, agrochemical, and specialty chemical industries.
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      Product(s):
      3491 trans-2-PENTEN-1-AL, NO ANTIOXIDANT
      Useful in adding green fruity top notes, especially apple and cherry, to fruity florals.
      Fruit flavors, especially green apple.
       
       
  • BOC Sciences
    • BOC Sciences
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      Product(s):
      764-39-6 trans-2-PENTEN-1-AL 98.0% (sum of isomers)
       
Synonyms   Articles   Notes   Search
CAS Number: 764-39-6Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 212-120-2
CoE Number: 10375
XlogP3-AA: 1.00 (est)
Molecular Weight: 84.11796000
Formula: C5 H8 O
NMR Predictor: Predict (works with chrome or firefox)
EFSA/JECFA Comments: The chemical name should be changed to Pent-(2E)-enal and the CAS number to 1576-87-0, according to the specifcations provided (Documentation provided to EFSA nr: 1) 95% (2E)-isomer
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 1364  2-pentenal
DG SANTE Food Flavourings: 05.102  pent-2-enal
FEMA Number: 3218 2-pentenal
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):764-39-6 ; 2-PENTENAL
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Assay: 98.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.85000 to 0.85600 @  21.00 °C.
Pounds per Gallon - (est).: 7.073 to  7.123
Refractive Index: 1.44000 to 1.44700 @  21.00 °C.
Boiling Point: 123.00 to  124.00 °C. @ 760.00 mm Hg
Acid Value: 5.00 max. KOH/g
Vapor Pressure: 11.451000 mmHg @ 25.00 °C. (est)
Flash Point: 73.00 °F. TCC ( 22.78 °C. )
logP (o/w): 1.281 (est)
Soluble in:
 alcohol
 water, 1.498e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
 
Odor Type: green
 
Odor Strength: high ,
recommend smelling in a 1.00 % solution or less
 
 pungent  green  apple  orange  tomato  
Odor Description:
at 1.00 % in dipropylene glycol. 
pungent green apple orange tomato
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
Bedoukian Research
trans-2-PENTEN-1-AL, NO ANTIOXIDANT
Odor: Fruity, bitter almond with notes of red apple
Use: Useful in adding green fruity top notes, especially apple and cherry, to fruity florals.
Flavor: Green, sweet, slightly spicy
Fruit flavors, especially green apple.
BOC Sciences
For experimental / research use only.
trans-2-PENTEN-1-AL 98.0% (sum of isomers)
Reincke & Fichtner
2-Pentenal
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Safety Information:
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 24/25 - Avoid contact with skin and eyes.
S 29 - Do not empty into drains.
S 37/39 - Wear suitable gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
intraperitoneal-mouse LD50  244 mg/kg
Personal Communication from H. Zollner, Institut fur Biochemie, Der Universitat, Gras, Oct. 23, 1975Vol. 23OCT1975

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavor and fragrance agents
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for 2-pentenal usage levels up to:
  0.5000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.37 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 1500 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 4
Click here to view publication 4
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -10.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: -10.00000
granulated sugar: --
gravies: --
hard candy: -10.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 3.700007.19000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): --
Edible ices, including sherbet and sorbet (03.0): --
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 6.5000012.90000
Chewing gum (05.0): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 2.320004.44000
Bakery wares (07.0): 7.0800013.47000
Meat and meat products, including poultry and game (08.0): --
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): --
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 1.010002.02000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 2.000004.00000
Ready-to-eat savouries (15.0): --
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
Synonyms   Articles   Notes   Search   Top
Safety References:
Flavor & Extract Manufacturers Association (FEMA) reference(s):
The FEMA GRAS assessment of alpha,beta-unsaturated aldehydes and related substances used as flavor ingredients. View pdf
European Food Safety Athority(EFSA): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev.1): 74 a,▀-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 71 Revision 1 (FGE.71Rev1): consideration of aliphatic, linear, a,▀-unsaturated alcohols, aldehydes, carboxylic acids, and related esters evaluated by JECFA (63rd and 69th meeting) structurally related to flavouring substances evaluated in FGE.05Rev3
View page or View pdf
EPI System: View
Chemical Carcinogenesis Research Information System: Search
Cancer Citations: Search
Toxicology Citations: Search
EPA Substance Registry Services (TSCA): 764-39-6
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 12993
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
 pent-2-enal
Chemidplus: 0000764396
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References:
 pent-2-enal
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 764-39-6
Pubchem (cid): 12993
Pubchem (sid): 134977743
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Other Information:
(IUPAC): Atomic Weights of the Elements 2011 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
CHEBI: View
HMDB (The Human Metabolome Database): HMDB31601
FooDB: FDB008233
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
For Odor
No odor group found for these
 eucalyptus leucoxylon leaf oil algeria 
(E)-tiglaldehydeFL/FR
aldehydic
isobutyraldehydeFL/FR
 lily pentanalFR
2-methyl undecanal dimethyl acetalFR
animal
para-cresyl isobutyrateFL/FR
balsamic
isoamyl benzoateFL/FR
 fir carboxylateFR
isovaleric acidFL/FR
creamy
3-heptyl dihydro-5-methyl-2(3H)-furanoneFL/FR
fatty
3-decen-2-oneFL/FR
 hexyl pivalateFR
 methyl 2-hexenoateFL/FR
fermented
isoamyl alcoholFL/FR
3-methyl-1-pentanolFL/FR
floral
alpha-amyl cinnamaldehyde diethyl acetalFR
 citronellyl propionateFL/FR
 citronellyl valerateFL/FR
alpha-damasconeFL/FR
gamma-damasconeFR
6,8-dimethyl-2-nonanolFR
 geranyl acetateFL/FR
(E)-geranyl acetoneFL/FR
 geranyl hexanoateFL/FR
 hydroxycitronellalFL/FR
 jasmin cyclopentanolFR
 lily propanolFR
 methyl citronellateFL/FR
 nerolin fragarolFL/FR
 papaya isobutyrateFL/FR
fruity
 acetaldehyde dihexyl acetalFL/FR
 allyl cyclohexyl acetateFL/FR
 allyl heptanoateFL/FR
 amyl 2-methyl butyrateFL/FR
 amyl hexanoateFL/FR
isoamyl isobutyrateFL/FR
 amyl isobutyrateFL/FR
 amyl isovalerateFL/FR
isoamyl valerateFL/FR
 apple ketalFL/FR
 benzyl isovalerateFL/FR
 benzyl propionateFL/FR
 berry pentadienoateFL/FR
 butyl isovalerateFL/FR
isobutyl isovalerateFL/FR
isobutyl-3-(methyl thio) butyrateFL/FR
 cherry pentenoateFL/FR
 cyclohexyl butyrateFL/FR
 cyclohexyl isovalerateFL/FR
 cyclohexyl propionateFL/FR
 decyl butyrateFL/FR
 diethyl malonateFL/FR
 ethyl (E)-2-decenoateFL/FR
 ethyl 2-octenoateFL/FR
 ethyl isovalerateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
 ethyl valerateFL/FR
 fruity ketalFL/FR
 geranyl 2-methyl butyrateFL/FR
 geranyl isovalerateFL/FR
 grape butyrateFL/FR
 heptyl isobutyrateFL/FR
 hexanal propylene glycol acetalFL/FR
3-hexanoneFL/FR
(Z)-3-hexen-1-yl 2-methyl-2-pentenoateFR
(Z)-3-hexen-1-yl isobutyrateFL/FR
(Z)-3-hexenal dimethyl acetal 
 hexyl (E)-tiglateFL/FR
 hexyl acetateFL/FR
 hexyl formateFL/FR
 hexyl isovalerateFL/FR
 hexyl propionateFL/FR
 linalyl hexanoateFL/FR
 methyl (E,Z)-2,4-decadienoateFL/FR
 methyl 2-methyl butyrateFL/FR
2-methyl butyl 2-methyl butyrateFL/FR
 methyl butyrateFL/FR
 methyl dimethyl anthranilateFL/FR
 methyl isovalerateFL/FR
 methyl valerateFL/FR
(E)-2-nonen-1-yl acetateFL/FR
 nonyl isovalerateFL/FR
4-phenyl-2-butyl acetateFL/FR
 propyl heptanoateFL/FR
 propyl isovalerateFL/FR
isopropyl isovalerateFL/FR
2-undecenalFL/FR
green
 acetaldehyde benzyl 2-methoxyethyl acetalFL/FR
 acetaldehyde methyl hexyl acetalFR
 butyl 2-methyl butyrateFL/FR
 butyl heptanoateFL/FR
 cognac heptanoneFL/FR
 ethyl (E,Z)-2,4-decadienoateFL/FR
 ethyl (E)-2-hexenoateFL/FR
 ethyl (E)-4-decenoateFL/FR
 green dioxolaneFR
 heptyl formateFL/FR
 hexanal dimethyl acetalFL/FR
(Z)-3-hexen-1-yl (E)-2-hexenoateFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
(E)-2-hexen-1-yl acetateFL/FR
(E)-2-hexen-1-yl butyrateFL/FR
(Z)-3-hexen-1-yl formateFL/FR
(Z)-3-hexen-1-yl hexanoateFL/FR
(Z)-3-hexen-1-yl isovalerateFL/FR
(E)-2-hexen-1-yl isovalerateFL/FR
(E)-2-hexen-1-yl propionateFL/FR
(Z)-3-hexen-1-yl propionateFL/FR
(E)-2-hexen-1-yl valerateFL/FR
(Z)-3-hexen-1-yl valerateFL/FR
(Z)-3-hexenal diethyl acetalFL/FR
4-hexenolFL/FR
2-hexenyl acetateFL/FR
 hexyl 2-methyl butyrateFL/FR
 hexyl butyrateFL/FR
 hexyl isobutyrateFL/FR
 hexyl octanoateFL/FR
 hexyl phenyl acetateFL/FR
 marigold pot flowerCS
 melon nonenoateFL/FR
 neryl butyrateFL/FR
(E)-2-pentenalFL/FR
 phenyl acetaldehyde ethylene glycol acetalFR
alpha-isopropyl phenyl acetaldehydeFL/FR
 sorbyl isobutyrateFL/FR
 thiogeraniolFL/FR
herbal
3-heptanolFL/FR
 rue flower oil colombia 
 rue oilFL/FR
 rue oil cubaFL/FR
 tagete oil indiaFL/FR
 tricyclodecyl acetateFR
minty
laevo-piperitoneFL/FR
nutty
 filbert heptenoneFL/FR
phenolic
meta-cresyl acetateFL/FR
sulfurous
 buchu mercaptanFL/FR
thujonic
 cistus cyclohexanoneFL/FR
vegetable
1-furfuryl pyrroleFL/FR
waxy
9-decenoic acidFL/FR
 ethyl decanoateFL/FR
 methyl butyl phenyl acetateFL/FR
(E)-methyl geranateFL/FR
woody
 marine formateFR
lariciu pine needle oilFR
beta-terpineolFL/FR
 woody acetateFR
 
For Flavor
 
No flavor group found for these
 acetaldehyde benzyl 2-methoxyethyl acetalFL/FR
 allyl alcoholFL
 allyl tiglateFL
 amyl 2-methyl butyrateFL/FR
 amyl isobutyrateFL/FR
 amyl isovalerateFL/FR
 butyl 2-methyl butyrateFL/FR
 butyl isothiocyanateFL
isobutyl-3-(methyl thio) butyrateFL/FR
 cistus cyclohexanoneFL/FR
 citronellyl valerateFL/FR
 cyclohexyl butyrateFL/FR
9-decen-2-oneFL
S-ethyl 2-acetyl aminoethane thioateFL
 ethyl isothiocyanateFL
 eucalyptus leucoxylon leaf oil algeria 
 geranyl 2-methyl butyrateFL/FR
(E,E)-2,4-heptadien-1-olFL
3-heptanolFL/FR
 heptyl 2-methyl butyrateFL
 hexanal dimethyl acetalFL/FR
2-hexenalFL
2-hexenal diethyl acetalFL
(Z)-3-hexenal diethyl acetalFL/FR
(E)-2-hexenal dimethyl acetalFL
(Z)-3-hexenal dimethyl acetal 
2-hexenyl acetateFL/FR
 hexyl propionateFL/FR
 linalyl hexanoateFL/FR
isomesityl oxideFL
 methyl (E,Z)-2,4-decadienoateFL/FR
 methyl 2-hexenoateFL/FR
 methyl 3-hydroxybutyrateFL
 methyl 4-pentenoateFL
 methyl dimethyl anthranilateFL/FR
(E)-methyl geranateFL/FR
 methyl methane thiosulfonateFL
4-methyl valeric acidFL
1-nonen-3-oneFL
 nonyl isovalerateFL/FR
4-phenyl-2-butyl acetateFL/FR
 propyl isovalerateFL/FR
isopropyl isovalerateFL/FR
alpha-isopropyl phenyl acetaldehydeFL/FR
 rue flower oil colombia 
beta-terpineolFL/FR
(E)-tiglaldehydeFL/FR
4-mercapto-2-pentanone 1% in acetoinFL
 sorbyl isobutyrateFL/FR
aldehydic
isobutyraldehydeFL/FR
alliaceous
 truffle sulfideFL
aromatic
para-cresyl isobutyrateFL/FR
berry
 heptyl isobutyrateFL/FR
cheesy
isovaleric acidFL/FR
citrus
 cognac heptanoneFL/FR
earthy
1-hexen-3-yl acetateFL
fatty
 ethyl (E)-4-decenoateFL/FR
 heptyl formateFL/FR
floral
 citronellyl propionateFL/FR
(E)-geranyl acetoneFL/FR
 methyl citronellateFL/FR
fruity
 allyl cyclohexyl acetateFL/FR
 allyl heptanoateFL/FR
isoamyl benzoateFL/FR
 amyl hexanoateFL/FR
isoamyl isobutyrateFL/FR
isoamyl valerateFL/FR
 apple ketalFL/FR
 benzyl isovalerateFL/FR
 benzyl propionateFL/FR
 berry pentadienoateFL/FR
 butyl heptanoateFL/FR
 butyl isovalerateFL/FR
 cherry pentenoateFL/FR
 cyclohexyl isovalerateFL/FR
 cyclohexyl propionateFL/FR
alpha-damasconeFL/FR
 decyl butyrateFL/FR
 diethyl malonateFL/FR
 ethyl (E)-2-decenoateFL/FR
 ethyl (E)-2-hexenoateFL/FR
 ethyl 2-octenoateFL/FR
 ethyl isovalerateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
 ethyl valerateFL/FR
 fruity ketalFL/FR
 geranyl hexanoateFL/FR
3-heptyl dihydro-5-methyl-2(3H)-furanoneFL/FR
 hexanal propylene glycol acetalFL/FR
3-hexanoneFL/FR
(Z)-3-hexen-1-yl (E)-2-hexenoateFL/FR
(Z)-3-hexen-1-yl isobutyrateFL/FR
 hexyl acetateFL/FR
 hexyl phenyl acetateFL/FR
 methyl 2-methyl butyrateFL/FR
2-methyl butyl 2-methyl butyrateFL/FR
 methyl isovalerateFL/FR
 methyl valerateFL/FR
 nerolin fragarolFL/FR
fusel
isoamyl alcoholFL/FR
 methyl butyrateFL/FR
green
 acetaldehyde dihexyl acetalFL/FR
isobutyl isovalerateFL/FR
3-decen-2-oneFL/FR
 ethyl (E,Z)-2,4-decadienoateFL/FR
 geranyl acetateFL/FR
 geranyl isovalerateFL/FR
 grape butyrateFL/FR
(E)-2-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
(E)-2-hexen-1-yl butyrateFL/FR
(Z)-3-hexen-1-yl formateFL/FR
(Z)-3-hexen-1-yl hexanoateFL/FR
(Z)-3-hexen-1-yl isovalerateFL/FR
(E)-2-hexen-1-yl isovalerateFL/FR
(Z)-3-hexen-1-yl propionateFL/FR
(E)-2-hexen-1-yl propionateFL/FR
(E)-2-hexen-1-yl valerateFL/FR
(Z)-3-hexen-1-yl valerateFL/FR
(E)-2-hexenal diethyl acetalFL
 hexyl (E)-tiglateFL/FR
 hexyl 2-methyl butyrateFL/FR
 hexyl butyrateFL/FR
 hexyl formateFL/FR
 hexyl isobutyrateFL/FR
 hexyl isovalerateFL/FR
 hexyl octanoateFL/FR
 melon nonenoateFL/FR
4-methyl-2-pentenalFL
 neryl butyrateFL/FR
 papaya isobutyrateFL/FR
(E)-2-pentenalFL/FR
herbal
 rue oilFL/FR
 rue oil cubaFL/FR
 tagete oil indiaFL/FR
leafy
 methyl butyl phenyl acetateFL/FR
metallic
4-hexenolFL/FR
minty
laevo-piperitoneFL/FR
 thiogeraniolFL/FR
mushroom
 methional diethyl acetalFL
musty
 propionaldehydeFL
nutty
 filbert heptenoneFL/FR
phenolic
meta-cresyl acetateFL/FR
sour
3-methyl valeric acidFL
sulfurous
 buchu mercaptanFL/FR
 onion oleoresinFL
sweet
 acetone alcoholFL
vegetable
1-furfuryl pyrroleFL/FR
waxy
9-decenoic acidFL/FR
 ethyl decanoateFL/FR
 hydroxycitronellalFL/FR
(E)-2-nonen-1-yl acetateFL/FR
 propyl heptanoateFL/FR
2-undecenalFL/FR
whiskey
3-methyl-1-pentanolFL/FR
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 appleFR
 greenFR
 orangeFR
 pearFR
 pineappleFR
 tomatoFL
 topnotes 
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 bread wheat bread
Search  PMC Picture
 cavier
Search  PMC Picture
 pea
Search Trop  Picture
 potato cooked potato
Search Trop  Picture
 raspberry red raspberry fruit
Search Trop  Picture
 strawberry wild strawberry fruit
Search Trop  Picture
 tea black tea
Search Trop  Picture
Synonyms   Articles   Notes   Search   Top
Synonyms:
3-ethyl acrolein
3-ethyl-2-propenal
3-ethylacrolein
3-ethylprop-2-enal
gamma-methyl crotonaldehyde
 pent-2-enal
2-penten-1-al
Synonyms   Articles   Notes   Search   Top
Articles:
PubMed: Chemometric tools to highlight possible migration of compounds from packaging to sunflower oils.
PubMed: Effect of the inclusion of chestnut in the finishing diet on volatile compounds during the manufacture of dry-cured "Lac├│n" from Celta pig breed.
PubMed: Isomerisation and controlled condensation in an aqueous medium of allyl alcohol catalysed by new water-soluble rhodium complexes with 1,3,5-triaza-7-phosphaadamantane (PTA).
PubMed: Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle.
PubMed: Control of Panama disease of banana by rotating and intercropping with Chinese chive (Allium tuberosum Rottler): role of plant volatiles.
PubMed: Effects of aliphatic aldehydes on the growth and patulin production of Penicillium expansum in apple juice.
PubMed: Novel approach for the determination of volatile compounds in processed onion by headspace gas chromatography-mass spectrometry (HS GC-MS).
PubMed: Volatile generation in bell peppers during frozen storage and thawing using selected ion flow tube mass spectrometry (SIFT-MS).
PubMed: Kinetics studies of the gas-phase reactions of NO3 radicals with series of 1-alkenes, dienes, cycloalkenes, alkenols, and alkenals.
PubMed: Amino acid catalysis of 2-alkylfuran formation from lipid oxidation-derived ╬▒,╬▓-unsaturated aldehydes.
PubMed: Effect of enzyme activity and frozen storage on jalape├▒o pepper volatiles by selected ion flow tube-mass spectrometry.
PubMed: Biotechnological process for obtaining new fermented products from cashew apple fruit by Saccharomyces cerevisiae strains.
PubMed: Freshness characterisation of whiting (Merlangius merlangus) using an SPME/GC/MS method and a statistical multivariate approach.
PubMed: Kinetics and mechanism of the atmospheric reactions of atomic chlorine with 1-penten-3-ol and (Z)-2-penten-1-ol: an experimental and theoretical study.
PubMed: A general route to fully terminally tert-butylated linear polyenes.
PubMed: Selected ion flow tube-mass spectrometry for absolute quantification of aroma compounds in the headspace of dry fermented sausages.
PubMed: Comparison of tomatillo and tomato volatile compounds in the headspace by selected ion flow tube mass spectrometry (SIFT-MS).
PubMed: Kinetics and products of the reactions of oh radicals with 4,4-dimethyl-1-pentene and 3,3-dimethylbutanal at 296 +/- 2 K.
PubMed: Reversible chemical step and rate-limiting enzyme regeneration in the reaction catalyzed by formamidopyrimidine-DNA glycosylase.
PubMed: Effect of temperature on lipid-related volatile production in tomato puree.
PubMed: Degradation of sulfide linkages between isoprenes by lipid peroxidation catalyzed by manganese peroxidase.
PubMed: Involvement of methemoglobin (MetHb) formation and hemin loss in the pro-oxidant activity of fish hemoglobins.
PubMed: [Chemical composition of the virgin oil obtained by mechanical pressing form several grape seed varieties (Vitis vinifera L.) with emphasis on minor constituents].
PubMed: Multiple cation channels mediate increases in intracellular calcium induced by the volatile irritant, trans-2-pentenal in rat trigeminal neurons.
PubMed: Experimental confirmation of the dicarbonyl route in the photo-oxidation of toluene and benzene.
PubMed: Photolysis of 4-oxo-2-pentenal in the 190-460 nm region.
PubMed: Studies on the aroma of mat├ę (Ilex paraguariensis St. Hil.) using headspace solid-phase microextraction.
PubMed: Rate coefficients for the reaction of OH with (E)-2-pentenal, (E)-2-hexenal, and (E)-2-heptenal.
PubMed: The atmospheric photolysis of E-2-hexenal, Z-3-hexenal and E,E-2,4-hexadienal.
PubMed: Analysis of volatile compounds as spoilage indicators in fresh king salmon (Oncorhynchus tshawytscha) during storage using SPME-GC-MS.
PubMed: Changes induced by UV radiation during virgin olive oil storage.
PubMed: Emission of herbivore-induced volatiles in absence of a herbivore--response of Zea mays to green leaf volatiles and terpenoids.
PubMed: Formation of modified cytosine residues in the presence of depurinated DNA.
PubMed: Formation of volatile compounds in model experiments with crude leek (Allium ampeloprasum Var. Lancelot) enzyme extract and linoleic acid or linolenic acid.
PubMed: Endogenous formation of protein adducts with carcinogenic aldehydes: implications for oxidative stress.
PubMed: Volatile aldehydes are promising broad-spectrum postharvest insecticides.
PubMed: Development of oxidized odor and volatile aldehydes in fermented cucumber tissue exposed to oxygen.
PubMed: Purification and characterization of Thermotoga maritima endonuclease IV, a thermostable apurinic/apyrimidinic endonuclease and 3'-repair diesterase.
PubMed: Exonuclease IX of Escherichia coli removes 3' phosphoglycolate end groups from DNA.
PubMed: Exonuclease IX of Escherichia coli.
PubMed: In vivo absorption, metabolism, and urinary excretion of alpha,beta-unsaturated aldehydes in experimental animals. Relevance to the development of cardiovascular diseases by the dietary ingestion of thermally stressed polyunsaturate-rich culinary oils.
PubMed: The yeast 8-oxoguanine DNA glycosylase (Ogg1) contains a DNA deoxyribophosphodiesterase (dRpase) activity.
PubMed: Enzymatic synthesis of diastereospecific carbacephem intermediates using serine hydroxymethyltransferase.
PubMed: Total synthesis of C31-methyl ketone apocarotenoids. 3. On the structure of hopkinsiaxanthin: first total synthesis of (all-E)-(3S)- and (9Z)-(3S)-7'-apohopkinsiaxanthin.
PubMed: The Drosophila ribosomal protein S3 contains a DNA deoxyribophosphodiesterase (dRpase) activity.
PubMed: Liquid chromatography--electrospray ionization mass spectrometric detection of an ethenodeoxyguanosine adduct and its hemiaminal precursors in DNA reacted with alpha-acetoxy-N-nitrosopiperidine and cis-4-Oxo-2-pentenal.
PubMed: 3'- and 5'-strand cleavage reactions catalyzed by the Fpg protein from Escherichia coli occur via successive beta- and delta-elimination mechanisms, respectively.
PubMed: Expression in Escherichia coli of a rat cDNA encoding an apurinic/apyrimidinic endonuclease.
PubMed: Atmospheric Chemistry of Unsaturated Carbonyls: Butenedial, 4-Oxo-2-pentenal, 3-Hexene-2,5-dione, Maleic Anhydride, 3H-Furan-2-one, and 5-Methyl-3H-furan-2-one.
PubMed: Escherichia coli single-stranded DNA binding protein stimulates the DNA deoxyribophosphodiesterase activity of exonuclease I.
PubMed: Identification and characterization of deoxyguanosine adducts of mutagenic beta-alkyl-substituted acrolein congeners.
PubMed: Purification, crystallization and space group determination of DNA repair enzyme exonuclease III from E. coli.
PubMed: Efficiency of DNA-histone crosslinking induced by saturated and unsaturated aldehydes in vitro.
PubMed: DNA deoxyribophosphodiesterase of Escherichia coli is associated with exonuclease I.
PubMed: Reaction of alpha-acetoxy-N-nitrosopiperidine with deoxyguanosine: oxygen-dependent formation of 4-oxo-2-pentenal and a 1,N2-ethenodeoxyguanosine adduct.
PubMed: Excision of sugar-phosphate products at apurinic/apyrimidinic sites by DNA deoxyribophosphodiesterase of Escherichia coli.
PubMed: Increased sterol biosynthesis in tobacco calli resistant to a triazole herbicide which inhibits demethylation of 14╬▒-methyl sterols.
PubMed: Mutagenicity of beta-alkyl substituted acrolein congeners in the Salmonella typhimurium strain TA100 and genotoxicity testing in the SOS chromotest.
PubMed: Inhibition of microsomal glucose 6-phosphatase by unsaturated aliphatic aldehydes and ketones.
PubMed: Processing of model single-strand breaks in phi X-174 RF transfecting DNA by Escherichia coli.
PubMed: Mutation induction in Chinese hamster lung V79 cells by five alk-2-enals produced by lipid peroxidation.
PubMed: Inhibition by aldehydes as a possible further mechanism for glucose-6-phosphatase inactivation during CCl4-poisoning.
PubMed: [Breakdown of linoleic and linolenic acid hydroperoxides in the presence of ascorbic acid analysis of the volatile aldehydes (author's transl)].
PubMed: 2-Alkenal-scavenging ability of m-diphenols.
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