Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless clear liquid (est) |
Assay: | 98.00 to 100.00 % sum of isomers
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 0.97100 to 0.97900 @ 25.00 °C.
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Pounds per Gallon - (est).: | 8.080 to 8.146
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Refractive Index: | 1.42400 to 1.43200 @ 20.00 °C.
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Melting Point: | -23.00 to -22.00 °C. @ 760.00 mm Hg
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Boiling Point: | 83.00 to 84.00 °C. @ 12.00 mm Hg
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Boiling Point: | 188.00 to 189.00 °C. @ 760.00 mm Hg
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Vapor Pressure: | 0.267000 mmHg @ 25.00 °C. (est) |
Vapor Density: | >1 ( Air = 1 ) |
Flash Point: | 193.00 °F. TCC ( 89.44 °C. )
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logP (o/w): | 0.984 (est) |
Soluble in: |
| alcohol | | water, slightly | | water, 1.765e+004 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
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Odor Type: cheesy |
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Odor Strength: | medium , recommend smelling in a 0.10 % solution or less |
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Substantivity: | > 24 hour(s) at 100.00 % |
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| cheesy cheesy parmesan cheese caramellic buttery |
Odor Description: at 0.10 % in propylene glycol. | cheese parmesan romano ricotta |
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Flavor Type: dairy |
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| dairy cheesy fruity |
Taste Description:
| dairy cheesy fruity |
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Odor and/or flavor descriptions from others (if found). |
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Bedoukian Research |
4-PENTENOIC ACID ≥97.5%, Kosher |
Odor Description: | A cheese-like aroma |
Taste Description: | Strong, dairy, aged cheese character, with some fruity backnotes Aged cheese and other dairy type flavors, acidic notes of a variety of fruits, especially tropical flavors, pineapple, apple, and berry flavors. |
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Kingchem Laboratories |
4 PENTENOIC ACID |
Odor Description: | Powerful, pungent, mustard-like |
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FCI SAS |
4-PENTENOIC ACID |
Odor Description: | Powerful, pungent, mustard-like |
Taste Description: | Sour, caramellic, with sweet aftertaste |
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Cosmetic Information:
Suppliers:
Bedoukian Research |
4-PENTENOIC ACID
≥97.5%, Kosher Odor: A cheese-like aroma Flavor: Strong, dairy, aged cheese character, with some fruity backnotes Aged cheese and other dairy type flavors, acidic notes of a variety of fruits, especially tropical flavors, pineapple, apple, and berry flavors. |
Beijing Lys Chemicals |
4-Pentenoic acid
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BOC Sciences |
For experimental / research use only. |
4-Pentenoic Acid
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EMD Millipore |
For experimental / research use only. |
4-Pentenoic Acid
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Endeavour Specialty Chemicals |
4-Pentenoic acid
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Speciality Chemical Product Groups |
FCI SAS |
4-PENTENOIC ACID
Odor: Powerful, pungent, mustard-like Flavor: Sour, caramellic, with sweet aftertaste |
Indukern F&F |
4-PENTENOIC ACID
Odor: POWERFUL, CHEESE, BUTTER |
Inoue Perfumery |
4-PENTENOIC ACID
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Kingchem Laboratories |
4 PENTENOIC ACID
Odor: Powerful, pungent, mustard-like |
M&U International |
4-PENTENOIC ACID
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Penta International |
4-PENTENOIC ACID
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R C Treatt & Co Ltd |
4-Pentenoic Acid
Kosher |
Robinson Brothers |
4-Pentenoic acid F&F
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https://www.robinsonbrothers.uk/chemistry-competences |
Santa Cruz Biotechnology |
For experimental / research use only. |
4-Pentenoic Acid
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Seqens |
4-Pentenoic Acid
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Sigma-Aldrich |
4-Pentenoic acid, ≥98%, stabilized, FG
Odor: butter; cheese; fruity |
Certified Food Grade Products |
Synerzine |
4-Pentenoic Acid
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TCI AMERICA |
For experimental / research use only. |
4-Pentenoic Acid >98.0%(GC)(T)
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Tianjin Danjun International |
4-Pentenoic acid
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United International |
4-Pentenoic Acid
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WholeChem |
4-Pentenoic acid
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Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | C - Corrosive. |
R 22 - Harmful if swallowed. R 34 - Causes burns. R 36/38 - Irritating to skin and eyes. S 02 - Keep out of the reach of children. S 20/21 - When using do not eat, drink or smoke. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 27 - Take off immediately all contaminated clothing. S 28 - After contact with skin, wash immediately with plenty of water. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection. S 45 - In case of accident or if you feel unwell seek medical advice immediately.
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
gavage-mouse LD50 610 mg/kg (Jenner et al., 1964)
gavage-rat LD50 [sex: M/F] 470 mg/kg (Jenner et al., 1964)
intraperitoneal-mouse LD50 315 mg/kg BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
ENDOCRINE: HYPOGLYCEMIA
SENSE ORGANS AND SPECIAL SENSES: OTHER: EYE Journal of Pharmacy and Pharmacology. Vol. 21, Pg. 85, 1969.
oral-mouse LD50 610 mg/kg BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964.
oral-rat LD50 470 mg/kg BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) Food and Cosmetics Toxicology. Vol. 2, Pg. 327, 1964.
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Dermal Toxicity: |
subcutaneous-mouse LD50 315 mg/kg SENSE ORGANS AND SPECIAL SENSES: OTHER: EYE
ENDOCRINE: HYPOGLYCEMIA
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) Journal of Pharmacy and Pharmacology. Vol. 21, Pg. 85, 1969.
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | flavoring agents |
IFRA Purity Specification: | < 0.1% free allyl alcohol |
Recommendation for 4-pentenoic acid usage levels up to: | | not for fragrance use.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 3.90 (μg/capita/day) |
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: 3 |
Click here to view publication 3 |
| average usual ppm | average maximum ppm |
baked goods: | - | 5.00000 |
beverages(nonalcoholic): | - | 1.00000 |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | - |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | 2.00000 |
fish products: | - | - |
frozen dairy: | - | 2.00000 |
fruit ices: | - | 2.00000 |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | - | - |
hard candy: | - | 5.00000 |
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: | - | - |
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): |
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 6 (FGE.06): Straight-and branched-chain aliphatic unsatured primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1 and 4 View page or View pdf |
Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to Flavouring Group Evaluation 5: Esters of 23 branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and 24 branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 View page or View pdf |
Flavouring Group Evaluation 6, Revision 1 (FGE.06Rev1) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf |
Flavouring Group Evaluation 5, Revision 1 (FGE.05Rev1):Esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf |
Flavouring Group Evaluation 5, Revision 2 (FGE.05Rev2): Branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5 View page or View pdf |
EPI System: | View |
AIDS Citations: | Search |
Cancer Citations: | Search |
Toxicology Citations: | Search |
EPA Substance Registry Services (TSCA): | 591-80-0 |
EPA ACToR: | Toxicology Data |
EPA Substance Registry Services (SRS): | Registry |
Laboratory Chemical Safety Summary : | 61138 |
National Institute of Allergy and Infectious Diseases: | Data |
WISER: | UN 2922 |
WGK Germany: | 1 |
| pent-4-enoic acid |
Chemidplus: | 0000591800 |
RTECS: | SB2800000 for cas# 591-80-0 |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| allyl acetic acid | | allylaceticacid | | allylessigsaeure | | pent-4-enoic acid | 4- | penten-1-oic acid | 4 | pentenoic acid | delta 4- | pentenoic acid | 3- | vinyl propionic acid | 3- | vinylpropionic acid |
Articles:
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