Name | pent-4-enoic acid |
Synonyms | 4 PA 4-Pentensαure pent-4-enoate AUYLACETICACID 4-Pentenoic Acid Allylacetic acid pent-4-enoic acid Pent-4-enoic acid 3-Vinylpropionic acid, Allylacetic acid |
CAS | 591-80-0 |
EINECS | 209-732-7 |
InChI | InChI=1/C5H8O2/c1-2-3-4-5(6)7/h2H,1,3-4H2,(H,6,7)/p-1 |
InChIKey | HVAMZGADVCBITI-UHFFFAOYSA-N |
Molecular Formula | C5H8O2 |
Molar Mass | 100.12 |
Density | 0.981 g/mL at 25 °C (lit.) |
Melting Point | -22.5 °C (lit.) |
Boling Point | 83-84 °C/12 mmHg (lit.) |
Flash Point | 193°F |
JECFA Number | 314 |
Water Solubility | Soluble in alcohol, Slightly soluble in water |
Vapor Presure | 0.267mmHg at 25°C |
Vapor Density | >1 (vs air) |
Appearance | Liquid |
Specific Gravity | 0.981 |
Color | Clear colorless to light yellow |
BRN | 1633696 |
pKa | pK1:4.677 (25°C) |
Storage Condition | 2-8°C |
Explosive Limit | 1.58%(V) |
Refractive Index | n20/D 1.428(lit.) |
Physical and Chemical Properties | Colorless transparent liquid |
Risk Codes | R34 - Causes burns R22 - Harmful if swallowed |
Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36/37/39 - Wear suitable protective clothing, gloves and eye/face protection. S45 - In case of accident or if you feel unwell, seek medical advice immediately (show the label whenever possible.) |
UN IDs | UN 3261 8/PG 2 |
WGK Germany | 3 |
RTECS | SC4751000 |
FLUKA BRAND F CODES | 8-10-23 |
TSCA | T |
HS Code | 29161980 |
Hazard Class | 8 |
Packing Group | III |
Toxicity | LD50 oral in rat: 470mg/kg |
FEMA | 2843 | 4-PENTENOIC ACID |
NIST chemical information | Information provided by: webbook.nist.gov (external link) |
EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
introduction | 4-pentenoic acid is a widely used fine chemical intermediate, mainly used in the fields of medicine, fiber and food. It has cheese-like aroma and fruity aroma. The recommended dosage in food is 1.0 mg/kg in beverage, 2.0 mg/kg in ice cream and 5.0 mg/kg in candy. For example, as an additive to food cheese, it has been widely used to strengthen the unique taste of cheese. 4-pentenoic acid and 4-pentenoic acid esters are also used as pharmaceutically active substances that trigger hypoglycemia. |
preparation | 78.8g 4-pentenal in 370ml acetonitrile is filled in a 1000ml stirred flask, 64.7g of hydrogen peroxide aqueous solution (50 wt%) and 107.4g of sodium chlorite solution (concentration about 80%) are added drop by drop at 25 ℃ to 40 ℃, the single-phase reaction mixture is stirred at 25 ℃ for 1.5h, and then, the mixture is extracted with dichloromethane for 3 times, the organic phase is collected, steamed by rotation, and purified by distillation to obtain 4-pentenoic acid. The reaction yield is about 26%. |
toxicity | GRAS(FEMA). |
usage limit | FEMA(mg/kg): soft drink 1.0; Cold drinks, margarine, 2.0; Candy, baked goods, 5.0. FDA(§ 172.515,2000): Moderate limit. |