1119-44-4

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.

3-Hepten-2-one has a powerful, green-grassy, pungent odor.

Reported found in (Byrsinoma crassifolia), red and green pepper, capsicum varieties, hop oil and roasted flbert

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.

ChEBI: 3-Hepten-2-one is an enone.

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.

Detection: 56 ppb; aroma characteristics at 1.0%: pungent, dairy, creamy, slightly ketonic, sour milky, blue cheese, waxy, earthy mushroom.

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.