| Identification | More | [Name]
Ethyl vinyl ketone | [CAS]
1629-58-9 | [Synonyms]
1-PENTEN-3-ONE
ETHYL VINYL KETONE
EVK
FEMA 3382
PENT-1-EN-3-ONE
VINYL ETHYL KETONE
1-Penten-3-on
1-penten-3-one (ethyl vinyl ketone)
1-pentene-3-one
C2H5COCH=CH2
Ethyl-vinylketon
Ketone, ethyl vinyl
ketone,ethylvinyl
-penten-3-one
1-PENTEN-3-ONE, STAB.
LINOLEIC ACID 99+%
Ethyl vinyl ketone, stabilized, 98%
pentenone,1-penten-3-one
TRANS-1-PENTEN-3-ONE
ETHYL VINYL KETONE , STABILIZED WITH CA. 0.1% 2,6-DI-TERT-BUTYL-4-METHYLPHENOL | [EINECS(EC#)]
216-624-3 | [Molecular Formula]
C5H8O | [MDL Number]
MFCD00009316 | [Molecular Weight]
84.12 | [MOL File]
1629-58-9.mol |
| Chemical Properties | Back Directory | [Appearance]
clear colorless to amber liquid | [Melting point ]
59-61 °C | [Boiling point ]
38 °C/60 mmHg (lit.) | [density ]
0.851 g/mL at 20 °C | [FEMA ]
3382 | [refractive index ]
n20/D 1.419(lit.)
| [Fp ]
20 °F
| [storage temp. ]
2-8°C
| [solubility ]
Chloroform (Sparingly), Methanol (Slightly) | [form ]
Liquid | [color ]
Clear colorless to amber | [Odor]
at 1.00 % in propylene glycol. pungent peppery mustard garlic onion | [Odor Type]
spicy | [Water Solubility ]
Insoluble in water; soluble in most organic solvents. | [JECFA Number]
1147 | [BRN ]
1735857 | [Exposure limits]
ACGIH: TWA 2 mg/m3
NIOSH: TWA 10 mg/m3 | [LogP]
0.65 | [CAS DataBase Reference]
1629-58-9(CAS DataBase Reference) | [NIST Chemistry Reference]
1-Penten-3-one(1629-58-9) | [EPA Substance Registry System]
1629-58-9(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
F,T | [Risk Statements ]
R11:Highly Flammable.
R23/24/25:Toxic by inhalation, in contact with skin and if swallowed .
R34:Causes burns. | [Safety Statements ]
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 label where possible) . | [RIDADR ]
UN 3286 3/PG 2
| [WGK Germany ]
3
| [RTECS ]
SB3800000
| [F ]
10-23 | [TSCA ]
Yes | [HazardClass ]
3 | [PackingGroup ]
II | [HS Code ]
29141900 | [Safety Profile]
Poison by intravenous route. When heated to decomposition it emits acrid smoke and irritating fumes. See also KETONES | [Toxicity]
LD50 ivn-mus: 56 mg/kg CSLNX* NX#00948 |
| Hazard Information | Back Directory | [Chemical Properties]
1-Penten-3-one has a powerful, penetrating odor. This compound is also reported as having a pungent, mustard odor. It
polymerizes readily with heat or in the presence of alkali. | [Chemical Properties]
clear colorless to amber liquid | [Occurrence]
Reported found in banana, orange peel oil, grapefruit juice and peel, peach, lean fish, fish oil, chicken fat, black
tea, soybean, defatted soybean, lovage leaf, endive, chive, oysters, clam, boiled and cooked beef, kiwifruit, guava, grapes, tomato,
butter and maté. | [Uses]
Ethyl vinyl ketone is used as reagent for annulation. | [Definition]
ChEBI: 1-penten-3-one is an enone that is pent-1-ene substituted by an oxo group at position 3. It has a role as a human metabolite, a flavouring agent, a plant metabolite and a genotoxin. | [Preparation]
By reacting ethylene with a mixture of propionyl chloride, aluminum trichloride and carbon disulfide. | [Aroma threshold values]
Detection: 1 to 13 ppb | [Taste threshold values]
Taste characteristics at 5.0 ppm: pungent, ethereal, peppery, garlic, onion, fishy and mustard with a hot
nuance. | [General Description]
Ethyl vinyl ketone is a volatile flavor compound mainly found in tomatoes. It may be responsible for the raw bean odor and flavor in soybeans. |
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