| Melting point |
-22.5 °C (lit.) |
| Boiling point |
83-84 °C/12 mmHg (lit.) |
| Density |
0.981 g/mL at 25 °C (lit.) |
| vapor density |
>1 (vs air) |
| refractive index |
n20/D 1.428(lit.) |
| FEMA |
2843 | 4-PENTENOIC ACID |
| Flash point |
193 °F |
| storage temp. |
2-8°C |
| solubility |
soluble in Chloroform, Methanol |
| form |
Liquid |
| pka |
pK1:4.677 (25°C) |
| Specific Gravity |
0.981 |
| color |
Clear colorless to light yellow |
| Odor |
at 0.10 % in propylene glycol. cheese parmesan romano ricotta |
| Odor Type |
cheesy |
| biological source |
synthetic |
| explosive limit |
1.58%(V) |
| Water Solubility |
Soluble in alcohol, Slightly soluble in water |
| JECFA Number |
314 |
| BRN |
1633696 |
| InChI |
1S/C5H8O2/c1-2-3-4-5(6)7/h2H,1,3-4H2,(H,6,7) |
| InChIKey |
HVAMZGADVCBITI-UHFFFAOYSA-N |
| SMILES |
OC(=O)CCC=C |
| LogP |
0.99 |
| CAS DataBase Reference |
591-80-0(CAS DataBase Reference) |
| NIST Chemistry Reference |
4-Pentenoic acid(591-80-0) |
| EPA Substance Registry System |
4-Pentenoic acid (591-80-0) |
