3-Hepten-2-one is a kind of ketone derivative that can be used as a
favoring and fragrance agents. 3-Hepten-2-one belongs to the family
of Acryloyl Compounds. It has a powerful, green grassy and caraway
odor. It can be used to supply a green note to fruity compositions.
It has creamy flavor to be used as caraway, passion fruit and
pineapple flavors. This ketone can provide lingering rich after-
notes to dairy product such as custard, melted butter, creams and
cheers. It is also useful in fatty nut application such as Brazil
and pine nuts. It is also useful for the production of heptan-2-one.
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.
https://pubchem.ncbi.nlm.nih.gov/compound/5364578#section=2D- Structure
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