Chemical Properties
3-Hepten-2-one has a powerful green-grassy, pungent odor. It may
be synthesized by reacting 1-pentyne with acetic anhydride to yield
3-heptyn-2-one, which is then converted to cis-3-hepten-2-one by
partial catalytic hydrogenation; the trans-form is probably
obtained from trans-2 -hexenic acid treated with methyl lithium.
Chemical Properties
3-Hepten-2-one has a powerful, green-grassy, pungent odor.
Occurrence
Reported found in (Byrsinoma crassifolia), red and green pepper, capsicum varieties, hop oil and roasted flbert
Uses
It is used in most dairy flavors to add greater depth. This ketone will add lingering rich after-notes, to many processed dairy products such as custard, melted butter, creams and cheeses (Brie, Gorgonzola and blue cheeses). Also beneficial in fatty nut applications (brazil and pine nuts, cashews). It is also used to produce Heptan-2-one.
Definition
ChEBI: 3-Hepten-2-one is an enone.
Preparation
By reacting 1-pentyne with acetic anhydride to yield 3-heptyn-2-one, which is then converted to cis-3-hepten-2-one by partial catalytic hydrogenation; the trans-form is probably obtained from trans-2-hexenic acid treated with methyl lithium.
Aroma threshold values
Detection: 56 ppb; aroma characteristics at 1.0%: pungent, dairy, creamy, slightly ketonic, sour milky, blue cheese, waxy, earthy mushroom.
Taste threshold values
Taste characteristics at 5 ppm: creamy, dairy, waxy, stale milky, blue cheese and cheese rind with ripe, slightly moldly stale milk with a good mouthfeel.
