W376108

Sigma-Aldrich

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

98%, FG

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

Quality Level

biological source

synthetic

grade

FG
Halal
Kosher

Agency/Method

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.)

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

hazelnut; pungent; nutty

food allergen

no known allergens

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

Related Categories

General description

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

Other Notes

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Pictograms

Flame

Signal Word

Warning

Hazard Statements

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

RIDADR

UN1224 - class 3 - PG 3 - Ketones, liquid, n.o.s., HI: all

WGK Germany

WGK 2

Flash Point(F)

141.8 °F

Flash Point(C)

61 °C

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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