3-nonen-4-olide
5-pentyl-3H-furan-2-one
 
Notes:
Used as a food additive [EAFUS]
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CAS Number: 51352-68-2Picture of molecule3D/inchi
FDA UNII: MDN0631PBW
Nikkaji Web: J1.653.745D
XlogP3-AA: 2.50 (est)
Molecular Weight: 154.20898000
Formula: C9 H14 O2
NMR Predictor: Predict (works with chrome or firefox)
EFSA/JECFA Comments: Mixture of 3H and 5H isomer (2:1) (Flavour Industry, 2010g). Stereoisomeric composition to be specified. Mixture of 3H- and 5H-isomers (2:1). (EFSA)
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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PubMed: Search
NCBI: Search
JECFA Food Flavoring: 1989  5-pentyl-3H-furan-2-one
DG SANTE Food Flavourings: 10.170  5-pentyl-3H-furan-2-one
FEMA Number: 4323 5-pentyl-3H-furan-2-one
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):51352-68-2 ; 5-PENTYL-3H-FURAN-2-ONE
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Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.97000 to 0.98000 @  25.00 °C.
Pounds per Gallon - (est).: 8.071 to  8.155
Refractive Index: 1.44700 to 1.45900 @  20.00 °C.
Boiling Point: 288.00 to  289.00 °C. @ 760.00 mm Hg
Boiling Point: 73.00 to  74.00 °C. @ 1.20 mm Hg
Vapor Pressure: 0.002000 mmHg @ 25.00 °C. (est)
Flash Point: 243.00 °F. TCC ( 117.22 °C. )
logP (o/w): 2.274 (est)
Soluble in:
 alcohol, slightly
 water, slightly
 water, 1450 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
 
Odor Type: tropical
 
Odor Strength: medium ,
recommend smelling in a 10.00 % solution or less
 
 tropical  fruity  milky  dairy  
Odor Description:
at 10.00 % in dipropylene glycol. 
tropical fruity milky dairy
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
Axsyn
For experimental / research use only.
2(3H)-Furanone, 5-pentyl-
Parchem
3-nonen-4-olide
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the CSA
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Safety Information:
 
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:
Not determined
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 3-nonen-4-olide usage levels up to:
  0.2000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 1.20 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3800 (μg/person/day)
Threshold of Concern:90 (μg/person/day)
Structure Class: II
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: 23
Click here to view publication 23
 average usual ppmaverage maximum ppm
baked goods: 2.0000010.00000
beverages(nonalcoholic): 1.000003.00000
beverages(alcoholic): 2.0000010.00000
breakfast cereal: 2.0000010.00000
cheese: 2.0000010.00000
chewing gum: 2.0000010.00000
condiments / relishes: 2.0000010.00000
confectionery froastings: 1.000005.00000
egg products: --
fats / oils: 2.0000010.00000
fish products: --
frozen dairy: 1.000005.00000
fruit ices: --
gelatins / puddings: 1.000005.00000
granulated sugar: --
gravies: --
hard candy: 2.0000010.00000
imitation dairy: 1.000005.00000
instant coffee / tea: 2.0000010.00000
jams / jellies: 1.000005.00000
meat products: --
milk products: 1.000005.00000
nut products: 0.200000.20000
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 100.000001000.00000
snack foods: 1.000005.00000
soft candy: 1.000005.00000
soups: --
sugar substitutes: --
sweet sauces: 1.000005.00000
 
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): 5.0000020.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000010.00000
Edible ices, including sherbet and sorbet (03.0): 1.000005.00000
Processed fruit (04.1): 1.000005.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 1.000005.00000
Confectionery (05.0): 4.0000020.00000
Chewing gum (05.0): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 2.2000010.00000
Bakery wares (07.0): 3.0000015.00000
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): 101.000001005.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 3.0000010.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 2.0000010.00000
Ready-to-eat savouries (15.0): 2.0000010.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 2.0000010.00000
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Safety References:
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):
Scientific Opinion on Flavouring Group Evaluation 10, Revision 3 (FGE.10Rev3): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 217 Revision 2 (FGE.217Rev2), consideration of genotoxic potential for a,-unsaturated ketones and precursors from chemical subgroup 4.1 of FGE.19: lactones
View page or View pdf
EPI System: View
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 10725569
National Institute of Allergy and Infectious Diseases: Data
 5-pentyl-3H-furan-2-one
Chemidplus: 0051352682
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References:
 5-pentyl-3H-furan-2-one
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 10725569
Pubchem (sid): 135299961
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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
FDA Substances Added to Food (formerly EAFUS): View
HMDB (The Human Metabolome Database): HMDB32463
FooDB: FDB010041
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
EFSA Update of results on the monitoring of furan levels in food: Read Report
EFSA Previous report: Results on the monitoring of furan levels in food: Read Report
EFSA Report of the CONTAM Panel on provisional findings on furan in food: Read Report
FAO: 5-Pentyl-3H-furan-2-one
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Potential Blenders and core components note
 
For Odor
balsamic
 ethyl alpha-acetyl cinnamateFL/FR
isopropyl cinnamateFL/FR
berry
 berry fragranceFR
 blueberry fragranceFR
 blueberry specialtyFR
buttery
 acetoinFL/FR
caramellic
 strawberry furanone acetateFL/FR
citrus
 grapefruit specialtyFR
coconut
gamma-octalactoneFL/FR
creamy
 cream fragranceFR
para-vanillic acidFL/FR
dairy
trans-2-hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one 
ethereal
isopropyl formateFL/FR
isovaleraldehyde propylene glycol acetalFL/FR
fatty
(Z)-ethyl oleateFL/FR
floral
 acetal 318FR
para-anisyl butyrateFL/FR
 blue lagoon fragranceFR
 cassis specialtyFR
black currant bud concreteFL/FR
 damascateFR
 ethyl linalyl acetateFR
isoeugenyl ethyl acetalFR
 frangipani specialtyFR
 hexenyl cyclopentanoneFR
 hibiscus fragranceFR
alpha-iononeFL/FR
 iris specialtyFR
 phenethyl acetateFL/FR
 rhodinyl butyrateFL/FR
 rhodinyl isobutyrateFL/FR
 rose butanoateFL/FR
 styralyl isobutyrateFL/FR
fruity
 allyl cyclohexyl propionateFL/FR
 almond specialtyFR
 apple pear fragranceFR
 apricot peach fragranceFR
 apricot specialtyFR
isobutyl isobutyrateFL/FR
 butyl isobutyrateFL/FR
2-isobutyl-5-methyl thiazole 
wild cherry fragranceFR
(R)-delta-decalactoneFL/FR
(S)-gamma-dodecalactoneFL/FR
 ethyl (Z)-4-heptenoateFL/FR
 fruit fragranceFR
 geranyl methyl tiglate 
 heptyl butyrateFL/FR
 kiwi specialtyFR
 lippia javanica leaf oilFR
 lychee fragranceFR
 methyl cyclohexyl acetateFR
 neocaspireneFL/FR
 papaya fragranceFR
 papaya specialtyFR
 passion fruit fragranceFR
 peach cyclopentanoneFR
 strawberry furanone butyrateFL/FR
 tropical fruit specialtyFR
(S)-delta-undecalactoneFL/FR
green
 ethyl (E,Z)-2,4-decadienoateFL/FR
 galbanum specialtyFR
 heptanal dimethyl acetalFL/FR
(Z)-4-heptenalFL/FR
(Z)-3-hexen-1-yl (E)-2-hexenoateFL/FR
(Z)-3-hexen-1-yl isovalerateFL/FR
 hexen-1-yl oxypropane nitrileFR
 hexyl hexanoateFL/FR
1-penten-3-olFL/FR
 phenoxyethyl isobutyrateFL/FR
2,2,4-trimethyl-1,3-oxathiane 
herbal
 barosma betulina leaf oilFL/FR
(E)-6-methyl-3-hepten-2-oneFL/FR
 viridiflorolFL/FR
spicy
 bubble gum fragranceFR
 buchu mercaptanFL/FR
 lychee mercaptan acetateFL/FR
 passiflora acetateFL/FR
S-tropical 2-thiobutyrateFL/FR
4-tropical oxathianeFL/FR
tropical
cis-galbanum oxathianeFL/FR
 hexyl 2-methyl-3-pentenoateFL/FR
 passiflora edulis fruit extractFL/FR
 passiflora edulis fruit waterFL/FR
 pina colada fragranceFR
 triflaige A (ZEON)FR
 tropical 3-thiobutyrateFL/FR
yeasty
2-octen-4-oneFL/FR
 
For Flavor
 
No flavor group found for these
2-isobutyl-5-methyl thiazole 
(R)-delta-decalactoneFL/FR
S-(2,5-dimethyl-3-furyl) ethane thioateFL
(S)-gamma-dodecalactoneFL/FR
 ethyl 2-(methyl thio) acetateFL
 ethyl 3-octenoateFL
 ethyl alpha-acetyl cinnamateFL/FR
trans-2-hydroxy-3,4,5-trimethyl-2-cyclopenten-1-one 
 methyl 2-(methyl thio) acetateFL
S-methyl thiopropionateFL
(E)-6-methyl-3-hepten-2-oneFL/FR
 neocaspireneFL/FR
S-prenyl thioisobutyrateFL
S-prenyl thioisovalerateFL
 sorbyl propionateFL
 styralyl isobutyrateFL/FR
2,2,4-trimethyl-1,3-oxathiane 
S-tropical 2-thiobutyrateFL/FR
(S)-delta-undecalactoneFL/FR
 viridiflorolFL/FR
 allyl thiohexanoateFL
anisic
para-anisyl butyrateFL/FR
balsamic
isopropyl cinnamateFL/FR
caramellic
 strawberry furanone acetateFL/FR
cheesy
 methyl ketonesFL
creamy
 acetoinFL/FR
 triacetinFL
para-vanillic acidFL/FR
fatty
(Z)-ethyl oleateFL/FR
floral
alpha-iononeFL/FR
 rhodinyl butyrateFL/FR
 rhodinyl isobutyrateFL/FR
fruity
 allyl cyclohexyl propionateFL/FR
isobutyl isobutyrateFL/FR
 butyl isobutyrateFL/FR
black currant bud concreteFL/FR
 ethyl (Z)-4-heptenoateFL/FR
 geranyl methyl tiglate 
(Z)-3-hexen-1-yl (E)-2-hexenoateFL/FR
 hexyl 2-methyl-3-pentenoateFL/FR
 hexyl hexanoateFL/FR
3-mercaptohexyl hexanoateFL
 passion fruit distillatesFL
isopropyl formateFL/FR
 rose butanoateFL/FR
 strawberry furanone butyrateFL/FR
4-tropical oxathianeFL/FR
isovaleraldehyde propylene glycol acetalFL/FR
green
 ethyl (E,Z)-2,4-decadienoateFL/FR
cis-galbanum oxathianeFL/FR
 heptanal dimethyl acetalFL/FR
(Z)-4-heptenalFL/FR
 heptyl butyrateFL/FR
(Z)-3-hexen-1-yl isovalerateFL/FR
1-penten-3-olFL/FR
 phenoxyethyl isobutyrateFL/FR
herbal
 barosma betulina leaf oilFL/FR
 buchu oil fractionsFL
honey
 phenethyl acetateFL/FR
juicy
 lychee mercaptan acetateFL/FR
lactonic
gamma-octalactoneFL/FR
sulfurous
 buchu mercaptanFL/FR
 methyl 2-(methyl thio) butyrateFL
 methyl thiomethyl butyrateFL
 tropical 3-thiobutyrateFL/FR
tropical
 anacardium occidentale fruit pureeFL
3-mercaptohexyl butyrateFL
 passiflora acetateFL/FR
 passiflora edulis fruit extractFL/FR
 passiflora edulis fruit waterFL/FR
vegetable
2-octen-4-oneFL/FR
 
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Potential Uses:
None Found
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Occurrence (nature, food, other): note
 ceratophyllum demersum
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 vallisneria spiralis
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Synonyms:
5-amyl-3H-furan-2-one
 furan-2(3H)-one, 5-pentyl-
2(3H)-furanone, 5-pentyl-
4-hydroxy-3-nonenoic acid lactone
5-pentyl-3H-furan-2-one
5-(1-pentyl)-3H-furan-2-one
5-pentylfuran-2(3H)-one
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