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trans-2-PENTEN-1-AL

Technical Data Sheet
BRI Product Number: 349
BRI Product Name: trans-2-PENTEN-1-AL
CAS Number: 764-39-6
FEMA Number: 3218
EU FLAVIS Number: 05.102
China GB Number: S0126
Molecular Weight: 84.11
Molecular Formula: C5H8O


Synonyms:
  • (* Alt. CAS #) CAS: 1576-87-0; e-2-Pentenal,
  • Contains 2-Pentenal,
  • E-2-Pentenal,
  • trans-2-PENTEN-1-AL,
CAS Name: Contains 2-Pentenal

APPLICATION INFORMATION
Odor Description: Fruity, bitter almond with notes of red apple.
Fragrance Use: Useful in adding green fruity top notes, especially apple and cherry, to fruity florals.
Recommended Fragrance Use Level: Traces - 1%
Tenacity on Blotter: > 8 hours
Taste Description: Green, sweet, slightly spicy.
Flavor Use: Can add sweet and spicy notes to apple and tropical fruits. Also excellent to add sweet, fatty notes to nuts, especially hazelnut, macadamia nut, and butter nuts.
Recommended Flavor Use Level: 0.1 - 10 PPM

SPECIFICATIONS
Minimum Purity: 98.0% (sum of isomers)
Main Isomer: 96.0% min.(trans)
Secondary Isomer: 4.0% max.(cis)
Appearance: colorless to yellow liquid
Refractive Index: 1.439 : 1.446 at 20 deg C
Specific Gravity: 0.846 : 0.857 at 25 deg C
Additives: synthetic alpha tocopherol @ 0.50%
Acid Value (Max.): 5.0 mg KOH/g(max)

TECHNICAL INFORMATION
Flash Point: 78 deg F (CC)
Boiling Point (approx): 116.21 C (EPI 4.0)
Solubility: Slightly soluble in water.
Log P: 1.090
Kosher: YES
Halal: YES
RIFM Monograph: YES
Natural: NO
Nature Identical: YES
Regulatory Status: TSCA AICS CHINA DSL EINECS(212-120-2) PICCS
Export Tariff Code: 2912.19.9000
Shipped as Dangerous Good: YES

PACKAGING AND STORAGE
Recommended Packaging: Glass, Aluminum or Phenolic Lined Steel
Shelf Life: 24 months from manufacture date(when stored as recommended)
Recommended Storage: Store tightly sealed under inert gas in a cool, well-ventilated area.

Note: BRI’s Products are not for use in tobacco products, e cigarettes, or any other nicotine delivery devices; nor for use in non-tobacco delivery mechanisms such as vaping devices.
Last Revised: 09/22/2017