Description
2-Methyl-2-pentenal has a powerful grassy-green, slightly fruity
odor and can be prepared synthetically by aldolic condensation of
propionaldehyde.
Chemical Properties
2-Methyl-2-pentenal has a powerful, grassy-green, slightly fruity odor.
Chemical Properties
clear colorless to pale yellow liquid
Occurrence
Reported found as a volatile component in onion. Also reported found in roasted onion, roasted peanut, cranberry, guava, grapes, grape brandy, papaya, shallots, leek, chive, fried potato, mustard, parmesan cheese, fish, roast
chicken, cooked beef, beer, cognac, coffee, tea, peanut, Japanese plum, mango, walnut, prickly pear, pumpkin, oysters, lamb’s
lettuce and maté
Preparation
By aldolic condensation of propionaldehyde.
Aroma threshold values
Recognition: 290 ppb. Aroma characteristics at: 1.0%: ethereal and pungent acrylate and acetophenonelike, penetrating, irritating with a fresh green juicy-fruity nuance.
Taste threshold values
Taste characteristics at 5 ppm: sweet, tangy, juicy fruit, cherry, almond, citrus and topical with a slight
penetrating burning sensation and jamy brown with an alliaceous sharpness.
Synthesis Reference(s)
The Journal of Organic Chemistry, 48, p. 1939, 1983
DOI: 10.1021/jo00159a042
General Description
2-Methyl-2-pentenal has been identified as one of the major volatile flavor compounds in chive, caucas, onion and leek.
