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.
clear colorless to amber liquid
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.
Ethyl vinyl ketone is used as reagent for annulation.
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.
By reacting ethylene with a mixture of propionyl chloride, aluminum trichloride and carbon disulfide.
Taste characteristics at 5.0 ppm: pungent, ethereal, peppery, garlic, onion, fishy and mustard with a hot
nuance.
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.
Poison by intravenous route. When heated to decomposition it emits acrid smoke and irritating fumes. See also KETONES
