AInsights Entry for 2-methyl-2-pentenoic acid (CAS: 3142-72-1)

1. Identity & Chemical Information

• Common Name(s): 2-Methyl-2-pentenoic acid
• IUPAC Name: 2-Methylpent-2-enoic acid
• CAS Number: 3142-72-1
• FEMA Number: Data not found
• Other Identifiers: FL number not found; CoE number not found; IFRA reference not found
• Molecular Formula: C6H10O2
• Molecular Weight: 114.14 g/mol
• Functional Groups and Structure–Odor Relevance: This compound contains a carboxylic acid group and a double bond, which can influence its odor profile by contributing to its volatility and reactivity. The presence of the methyl group adjacent to the double bond may enhance its sensory characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: 2-Methyl-2-pentenoic acid is characterized by a pungent, sour odor with a hint of fruitiness. Its intensity is moderate, and it can diffuse well in formulations.
• Taste and/or Odor Thresholds: Specific threshold data not found; however, its pungency suggests a low threshold.
• Typical Sensory Role: It is often used as an impact note in formulations to provide a sharp, tangy character.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: This compound is not widely reported in natural sources and is typically synthesized for use in flavors and fragrances.
• Formation Pathways: It can be formed through synthetic organic reactions involving the dehydration of 2-methyl-2-pentanol or similar precursors.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its synthetic origin, it is not typically classified as a natural flavor or fragrance component.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

• Flavor Categories and Applications: Used in fruit and citrus flavor profiles to impart a tangy, sour note.
• Functional Role in Flavor Systems: Acts as a modifier to enhance the sharpness and authenticity of fruit flavors.
• Typical Use Levels: Industry-typical use levels range from 1 to 10 ppm in finished products, depending on the desired intensity.
• Stability Considerations: It is relatively stable under acidic conditions but may degrade under high heat or alkaline conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Commonly used in citrus and fruity fragrance compositions.
• Functional Role: Serves as a modifier to enhance freshness and realism.
• Typical Concentration Ranges: Typically used at trace levels, often below 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It is a top note due to its volatility and sharp character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS; usage should be justified by safety data.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not listed; usage should comply with general safety regulations.
• United Kingdom (post-Brexit alignment or divergence): Follows EU regulations; no specific divergence noted.
• Asia (Japan, China, ASEAN): Data not found; typically requires compliance with local safety standards.
• Latin America (e.g., Brazil, MERCOSUR): Data not found; compliance with local regulations is necessary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI available; usage should be based on general safety assessments.
• Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for safe use in fragrances.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered.
• Risk Profiles: Generally considered safe at low concentrations typical of flavor and fragrance use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Provides a unique tangy note that can enhance the authenticity of fruit flavors.
• Typical Synergies: Works well with other fruit esters and aldehydes to create complex, realistic profiles.
• Common Formulation Pitfalls: Overuse can lead to an overly sharp or unpleasantly sour profile.
• Situations Where It is Frequently Over- or Under-used: Often under-used in formulations seeking a natural fruit character due to its synthetic origin.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical and sensory properties are well-documented.
• Industry-Typical but Undocumented Practices: Usage levels and sensory roles are based on industry norms.
• Known Data Gaps or Regulatory Ambiguities: Limited regulatory data and specific safety thresholds.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• “Citation hooks:” line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-08-12 14:58:44 GMT (p2)