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W510106

Sigma-Aldrich

3-Pentanone

≥99%

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Synonym(s):
Diethyl ketone
Linear Formula:
CH3CH2COCH2CH3
CAS Number:
Molecular Weight:
86.13
Beilstein/REAXYS Number:
635749
EC Number:
Council of Europe no.:
2350
MDL number:
PubChem Substance ID:
Flavis number:
7.084
NACRES:
NA.21

biological source

synthetic

Quality Level

vapor density

3 (vs air)

vapor pressure

20 mmHg ( 28 °C)
28.1 mmHg ( 20 °C)

assay

≥99%

form

liquid

autoignition temp.

845 °F

refractive index

n20/D 1.392 (lit.)

pH

6.2 (20 °C, 50 g/L)

bp

101.5 °C (lit.)

mp

−42 °C (lit.)

density

0.813 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

ethereal

SMILES string

CCC(=O)CC

InChI

1S/C5H10O/c1-3-5(6)4-2/h3-4H2,1-2H3

InChI key

FDPIMTJIUBPUKL-UHFFFAOYSA-N

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1 of 4

This Item
1276048.14536471194
vibrant-m

W510106

3-Pentanone

vibrant-m

127604

3-Pentanone

vibrant-m

8.14536

Methyl propyl ketone

vibrant-m

471194

2-Pentanone

organoleptic

ethereal

organoleptic

-

organoleptic

-

organoleptic

-

food allergen

no known allergens

food allergen

-

food allergen

-

food allergen

-

documentation

see Safety & Documentation for available documents

documentation

-

documentation

-

documentation

-

vapor density

3 (vs air)

vapor density

3 (vs air)

vapor density

-

vapor density

-

density

0.813 g/mL at 25 °C (lit.)

density

0.813 g/mL at 25 °C (lit.)

density

0.81 g/cm3 at 20 °C

density

0.809 g/mL at 25 °C (lit.)

General description

3-Pentanone is a volatile alcohol that is reported to occur in amaranthus, guava, and roasted coffee.

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

pictograms

FlameExclamation mark

signalword

Danger

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 2

supp_hazards

Storage Class

3 - Flammable liquids

wgk_germany

WGK 1

flash_point_f

44.6 °F

flash_point_c

7 °C

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


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The volatile constituents of roasted coffee.
Johnston WR & Frey CN
Journal of the American Chemical Society, 60(7), 1624-1627 (1938)
Volatile constituents of guava fruits (Psidium guajava L.) and canned puree.
Nishimura O, et al.
Journal of Agricultural and Food Chemistry, 37(1), 139-142 (1989)
Identification of volatile allelochemicals fromAmaranthus palmeri S. Wats.
Connick WJ, et al.
Journal of Chemical Ecology, 13(3), 463-472 (1987)
Filomena Costa et al.
Biodegradation, 23(1), 81-92 (2011-06-18)
The performance of an Arthrobacter viscosus culture to remove diethylketone from aqueous solutions was evaluated. The effect of initial concentration of diethylketone on the growth of the bacteria was evaluated for the range of concentration between 0 and 4.8 g/l, aiming
Cristina Quintelas et al.
Journal of hazardous materials, 186(2-3), 1241-1248 (2010-12-24)
The ability of four different clays to adsorb diethylketone was investigated in batch experiments aiming to treat wastewater with low solvent concentrations. The adsorption performance in terms of uptake followed the sequence: vermiculite>sepiolite=kaolinite=bentonite, for all the adsorbent doses tested (from

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