2-Phenyl-2-butenal
Basic information
- CAS
4411-89-6- Standard SMILES
CC=C(C=O)c1ccccc1- InChIKey
DYAOGZLLMZQVHY-UHFFFAOYSA-N- Molecular formula
- C10H10O
- Average molar mass
- 146.19 g/mol
- Monoisotopic mass
- 146.07316494
Overview
2-phenylbut-2-enal is a metabolite found in or produced by Saccharomyces cerevisiae.
Names & identifiers
- Preferred name
- 2-Phenyl-2-butenal
- IUPAC
- 2-phenylbut-2-enal
- English name
- 2-Phenyl-2-butenal
- Molecular formula
- C10H10O
- Molecular weight
- 146.19
Names & synonyms
2-PHENYL-2-BUTENAL4411-89-6Benzeneacetaldehyde, alpha-ethylidene-DTXSID20863391Crotonaldehyde, 2-phenyl-FEMA No. 3224E8991Q8HSCRefChem:117355DTXCID30812017224-567-02-Phenylcrotonaldehydealpha-Phenylcrotonaldehyde
Show more names
Benzeneacetaldehyde, α-ethylidene-2-Butenal, 2-phenylFEMA 3224(2Z)-2-Phenyl-2-butenalα-Ethylidenebenzeneacetaldehydealpha-ethylidenbenzeneacetaldehyde2-Phenyi-2-butenal
2-phenylbut-2-enalBenzeneacetaldehyde, .alpha.-ethylidene-2-phenyl-but-2-enalSCHEMBL262668SCHEMBL262669DB-314290NS00089002G77680
Database identifiers
- CAS
4411-89-6- PubChem CID
- 20446
- DTXSID
DTXSID20863391- EC Number
- 224-567-0
Properties
Computed structural properties
- XLogP
- 2.2
- Topological polar surface area
- 17.1 Ų
- Hydrogen bond donors
- 0
- Hydrogen bond acceptors
- 1
- Rotatable bonds
- 2
- Heavy atoms
- 11
- Formal charge
- 0
- Complexity
- 152
Experimental & physicochemical properties
FragrancesFragrance Ingredient (2-Phenyl-2-butenal) -> IFRA transparency List
Food AdditivesFLAVORING AGENT OR ADJUVANT -> FDA Substance added to food
Density1.031-1.037
Flavoring AgentsEU Flavoring substances
Solubility
Soluble in oils; Insoluble in water
Soluble (in ethanol)
Boiling Point177 °C (15 mm Hg)
Refractive Index1.558-1.564
Physical DescriptionColourless to slightly yellow liquid; green, floral, woody
Physicochemical properties
- Boiling point
- 177 °C15 · 177 °C15 mm Hg(lit.)
Safety & regulation
Safety information is for reference only and does not replace the supplier’s Safety Data Sheet (SDS), applicable regulations, or professional assessment.
GHS classification
GHS Classification
This chemical does not meet GHS hazard criteria for 48.4% (78 of 161) of reports.
Warning
H315 (51.6%): Causes skin irritation [Warning Skin corrosion/irritation]
P261, P264, P264+P265, P271, P280, P302+P352, P304+P340, P305+P351+P338, P319, P321, P332+P317, P337+P317, P362+P364, P403+P233, P405, and P501 (click each P-code to see the statement)
Aggregated GHS information provided per 161 reports by companies from 8 notifications to the ECHA C&L Inventory. Each notification may be associated with multiple companies.
Hazard information
Regulatory Information
Chemical: Benzeneacetaldehyde, .alpha.-ethylidene-
Commission Regulation (EC) No 1565/2000 (Repealed by Com. Implementing Reg. (EU) No 872/2012)
Benzeneacetaldehyde, .alpha.-ethylidene-: Does not have an individual approval but may be used under an appropriate group standard
Hazard Classes and CategoriesSkin Irrit. 2 (51.6%)
Safety data
- wgk
- 3
- tsca
- TSCA listed
- risk_code
- 36/37/38
- Signal word
- Warning
- Symbol(GHS)
- GHS07
- hazard_code
- Xi
- safety_code
- 26-36
- Storage Class
- 10 - Combustible liquids
- target organs
- Respiratory system
- Hazard statements
Chemistry & industry
Uses & manufacturing
Use Classification
Fragrance Ingredients
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
Flavoring Agents -> JECFA Flavorings Index
Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
General Manufacturing InformationBenzeneacetaldehyde, .alpha.-ethylidene-: ACTIVE
Applications
OccurrenceReported as the odorous component in black tea and Phallus impudicus. Also reported found in cocoa, roasted hazelnut, asparagus, coffee, cocoa, microbial fermented tea, roasted filbert, American potato chips, soybean, rice bran, malt, katsuobishi (dried bonito), okra, roasted macadamia nut and roasted sesame seeds.
Uses2-Phenyl-2-butenal can be used to compare acrylamide and furan concentrations, antioxidant activities, and volatility profiles in cold or hot coffees.
Preparation methods
PreparationFrom acetaldehyde and phenyl acetaldehyde.
Upstream & downstream products
Upstream raw materials
Additional notes
DefinitionChEBI: 2-Phenyl-2-butenal is an olefinic compound.
Suppliers
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Related reactions
0 records
No reaction records under the current filter.
Compound notes
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