2-Methyl-2-pentenal

2-Methyl-2-pentenal has a powerful grassy-green, slightly fruity odor and can be prepared synthetically by aldolic condensation of propionaldehyde.

2-Methyl-2-pentenal has a powerful, grassy-green, slightly fruity odor.

clear colorless to pale yellow liquid

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

GB 2760-1996 specifies it as a permitted food flavoring. 2-Methyl-2-pentenal is also an intermediate for pyrethroids and permethrin.

By aldolic condensation of propionaldehyde.

Recognition: 290 ppb. Aroma characteristics at: 1.0%: ethereal and pungent acrylate and acetophenonelike, penetrating, irritating with a fresh green juicy-fruity nuance.

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.

The Journal of Organic Chemistry, 48, p. 1939, 1983 DOI: 10.1021/jo00159a042

2-Methyl-2-pentenal has been identified as one of the major volatile flavor compounds in chive, caucas, onion and leek.