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.
Safety Profile
Poison by intravenous route. When heated to decomposition it emits acrid smoke and irritating fumes. See also KETONES
