764-39-6

Basic information

• Product Name: TRANS-2-PENTENAL
• Synonyms: 2-Pentanal;2-pentenal;gamma-methylcrotonaldehyde;Pent-2-enal;FEMA 3218;T2 PENTENAL;TRANS-2-PENTEN-1-AL;PENTENE-2-AL
• CAS NO: 764-39-6
• Molecular Formula: C₅H₈O
• Molecular Weight: 84.12
• EINECS: 216-414-1
• Mol File: 764-39-6.mol
• Article Data: 13

Chemical Properties

• Melting Point: -101.15°C (estimate)
• Boiling Point: 80-81 °C160 mm Hg(lit.)
• Flash Point: 73 °F
• Appearance: /
• Density: 0.86 g/mL at 25 °C(lit.)
• Vapor Pressure: 11.5mmHg at 25°C
• Refractive Index: n20/D 1.440-1.446(lit.)
• CAS DataBase Reference: TRANS-2-PENTENAL(CAS DataBase Reference)
• NIST Chemistry Reference: TRANS-2-PENTENAL(764-39-6)
• EPA Substance Registry System: TRANS-2-PENTENAL(764-39-6)

Safety Data

• Hazard Codes: Xi
• Statements: 10-36/37/38
• Safety Statements: 29
• RIDADR: UN 1989 3/PG 2
• WGK Germany: 3
• RTECS: SB1560000
• F: 10
• Hazardous Substances Data: 764-39-6(Hazardous Substances Data)

Usage

Chemical Properties

2-Pentenal has a pungent, green, apple, orange, tomato odor.

Occurrence

Reported found in aqueous orange essence (trans-form); as a flavor component in cognac oil, in Chrysocoris stolli, in tomato aroma, in the autooxidation of cod liver oil, in peas, as a flavoring component of reverted soybean oil, in salmon oil, in potato chips during storage, in butterfat fishy flavor. Also reported found in strawberry, cooked potato, wheat bread, parmesan cheese, butter, caviar, fatty fish, cooked beef, tea, peanuts, peas, trassi, mango, raspberry, pumpkin, Bourbon vanilla, oysters and loganberry.

Preparation

By treating β-phenoxyacrolein with secondary amines, Grignard reagent and active methylene compounds; by heating 1-ethoxy-1,3-pentadiene with H3PO4 at 80°C; from cis- and trans-but-2-ene-1,4-diol and SOCl2, followed by treatment of the chloroalcohol with methyl magnesium bromide and final oxidation with MnO2.

Definition

ChEBI: An enal consisting of pent-2-ene having an oxo group at the 1-position

Safety Profile

Poison by intraperitoneal route. Mutation data reported. Whenheated to decomposition it emits acrid smoke and irritating fumes.

InChI:InChI=1/C5H8O/c1-2-3-4-5-6/h3-5H,2H2,1H3

Upstream product

• 62084-18-8 4-pentene-2,3-diol 
• 4187-86-4 pent-1-yn-3-ol 
• 20273-24-9 pent-2-en-1-ol 
• 25296-22-4 trans-1,4-dibromo-2-pentene 
• 109-67-1 1-penten 
• 5910-85-0 hepta-2,4-dienal 
• 5604-51-3 Methyl-<2-phenoxy-cyclopropyl>-keton 
• 6789-80-6 (3Z)-hexenal 
• 6790-38-1 1,2-epoxy-3-vinylpropane 
• 25073-25-0 trans-2-pentene-1,4-diol 
• 62946-61-6 trans-1,2-dihydroxy-3-pentene 
• 1576-96-1 (E)-2-penten-1-ol 
• 591-93-5 1,4-Pentadiene 
• 7664-93-9 sulfuric acid 

Downstream Products

• 82064-77-5 2-ethyl-6-hydroxybenzoic acid ethyl ester 
• 50919-60-3 diethyl 3-methylphthalate 
• 1185751-85-2 (-)-3-(4',5'-dihydro-4'-methyl-5'-oxo-2'-phenyloxazol-4'-yl)pentanal 
• 1114553-69-3 C₁₆H₁₉NO₃ 

Relevant articles and documents

Chromium-Catalyzed Production of Diols From Olefins

Processes for converting an olefin reactant into a diol compound are disclosed, and these processes include the steps of contacting the olefin reactant and a supported chromium catalyst comprising chromium in a hexavalent oxidation state to reduce at least a portion of the supported chromium catalyst to form a reduced chromium catalyst, and hydrolyzing the reduced chromium catalyst to form a reaction product comprising the diol compound. While being contacted, the olefin reactant and the supported chromium catalyst can be irradiated with a light beam at a wavelength in the UV-visible spectrum. Optionally, these processes can further comprise a step of calcining at least a portion of the reduced chromium catalyst to regenerate the supported chromium catalyst.

Highly practical and efficient preparation of aldehydes and ketones from aerobic oxidation of alcohols with an inorganic-ligand supported iodine catalyst

Herein, we divulge an efficient protocol for aerobic oxidation of alcohols with an inorganic-ligand supported iodine catalyst, (NH4)5[IMo6O24]. The catalyst system is compatible with a wide range of groups and exhibits high selectivity, and shows excellent stability and reusability, thus serving as a potentially greener alternative to the classical transformations.

Lipid-derived aldehyde degradation under thermal conditions

Nucleophilic degradation produced by reactive carbonyls plays a major role in food quality and safety. Nevertheless, these reactions are complex because reactive carbonyls are usually involved in various competitive reactions. This study describes the thermal degradation of 2-alkenals (2-pentenal and 2-octenal) and 2,4-alkadienals (2,4-heptadienal and 2,4-decadienal) in an attempt to both clarify the stability of aldehydes and determine new compounds that might also play a role in nucleophile/aldehyde reactions. The obtained results showed that alkenals and alkadienals decomposed rapidly in the presence of buffer and air to produce formaldehyde, acetaldehyde, and the aldehydes corresponding to the breakage of the carboncarbon double bonds: propanal, hexanal, 2-pentenal, 2-octenal, glyoxal, and fumaraldehyde. The activation energy of double bond breakage was relatively low (～25 kJ/mol) and the yield of alkanals (10-18%) was higher than that of 2-alkenals (～1%). All these results indicate that these reactions should be considered in order to fully understand the range of nucleophile/aldehyde adducts produced.