| FEMA | 3646 |
| CAS | 107-86-8 |
| EINECS | 203-527-6 |
| JECFA Food Flavoring | 1202 |
| CoE Number | 10354 |
| Organoleptic Notes |
|
| Odor | fruity sweet, fruity, pungent, brown, nutty, almond, cherry |
| Flavor | fruity sweet, fruity, green, nutty, cherry, |
| Material Notes | Present in blackberry, grape brandy, cocoa, currants, baked potato, tea, costmary and white bread. Flavouring ingredient 3-Methyl-2-butenal is derivative of acrolein that is an alpha, beta unsaturated carbonyl metabolite. It can be formed endogenously during lipid peroxidation or after oxidative stress, and is considered to play an important role in human carcinogenesis. The endogenously formed acroleins are a constant source of DNA damage, can lead to mutation and can also induce tumors in humans. (PMID: 8319634); 3-methyl-2-butenal, which is an unsaturated aldehyde bearing substitution at the alkene terminus, is a poor inactivator of the enzymes protein tyrosine phosphatases (PTPs). The inactivation of PTPs can yield profound biological consequences arising from the disruption of cellular signaling pathways (PMID: 17655273). |