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W376108

Sigma-Aldrich

5-Methyl-2-hepten-4-one, predominantly trans

98%, stabilized, FG

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Synonym(s):
Hazelnut ketone
Linear Formula:
C2H5CH(CH3)COCH=CHCH3
CAS Number:
Molecular Weight:
126.20
FEMA Number:
3761
Council of Europe no.:
2085
MDL number:
PubChem Substance ID:
Flavis number:
7.139
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002

Assay

98%

may contain

<0.50% alpha-tocopherol, synthetic as stabilizer

refractive index

n20/D 1.444 (lit.)

bp

170 °C (lit.)

density

0.845 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

hazelnut; pungent; nutty

SMILES string

CCC(C)C(/C=C/C)=O

InChI

1S/C8H14O/c1-4-6-8(9)7(3)5-2/h4,6-7H,5H2,1-3H3/b6-4+

InChI key

ARJWAURHQDJJAC-GQCTYLIASA-N

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1 of 4

This Item
W376177W376109W333603
grade

FG, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher, natural (US)

grade

FG, Kosher, natural

grade

FG, Fragrance grade, Halal, Kosher

agency

meets purity specifications of JECFA

agency

follows IFRA guidelines

agency

-

agency

follows IFRA guidelines, meets purity specifications of JECFA

assay

98%

assay

≥97%

assay

-

assay

99%

refractive index

n20/D 1.444 (lit.)

refractive index

-

refractive index

-

refractive index

n20/D 1.498 (lit.)

bp

170 °C (lit.)

bp

-

bp

-

bp

-

General description

5-Methyl-2-hepten-4-one predominantly trans is the characteristic aroma compound of hazelnuts.[113}

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point(F)

141.8 °F - closed cup

Flash Point(C)

61 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Isolation, synthesis, and absolute configuration of filbertone?the principal flavor component of the hazelnut
Jauch J, et al.
Angewandte Chemie (International Edition in English), 28(8), 1022-1023 (1989)
Filbertone as a Marker for the Assessment of Hazelnut Spread Quality.
Cizkova H, et al.
Czech Journal of Food Sciences, 31(1) (2013)
Youna Moon et al.
Nutrients, 11(8) (2019-08-02)
The aim of this research was to estimate the preventive effects of filbertone, the main flavor compound in hazelnuts, on lipid accumulation in the adipose tissue of mice fed a high-fat diet (HFD) and to reveal the underlying molecular mechanisms.

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