2-methyl-2-penten-1-ol

Full Material List

N/A

Identifiers

CAS (Single)	1610-29-3
FEMA	N/A
EINECS	216-549-6
Synonyms	2- methyl pent-2-en-1-ol 2- methylpent-2-en-1-ol (E)-2- methylpent-2-en-1-ol 2- penten-1-ol, 2-methyl-, (E)-
JECFA Food Flavoring	N/A
JECFA Food Additive	N/A
DG SANTE Food Flavourings	N/A
DG SANTE Food Contact Materials	N/A
FDA UNII
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	100.16084
Molecular Formula	C6 H12 O

Properties

Food Chemicals Codex Listed	No
Appearance	N/A
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	167.50 Â°C. @ 760.00 mm Hg
Flash Point	141.00 Â°F. TCC ( 60.80 Â°C. ) (est)
Acid Value	N/A
Vapor Pressure	0.558000 mmHg @ 25.00 Â°C. (est)
Vapor Density	N/A
logP (o/w)	1.776 (est)
Soluble In	water, 1.433e+004 mg/L @ 25 °C (est)
Occurrence	found in nature

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry for 2-methyl-2-penten-1-ol (CAS: 1610-29-3)

1. Identity & Chemical Information

Common Name(s): 2-methyl-2-penten-1-ol
IUPAC Name: 2-methylpent-2-en-1-ol
CAS Number: 1610-29-3
FEMA Number: Not available
Other Identifiers: Not available
Molecular Formula: C6H12O
Molecular Weight: 100.16 g/mol

2-methyl-2-penten-1-ol is an unsaturated alcohol characterized by the presence of a double bond and a hydroxyl group. The functional groups contribute to its reactivity and influence its odor profile, which is often described as green and leafy. The presence of the double bond can affect its stability and reactivity in formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2-methyl-2-penten-1-ol is known for its green, leafy odor with a moderate intensity. It is often used to impart a fresh, natural character to fragrances and flavors. The compound can serve as an impact note or a modifier, enhancing the realism of green and herbal profiles. Specific odor and taste thresholds are not well-documented, but it is typically used in low concentrations to avoid overpowering other components.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2-methyl-2-penten-1-ol is not widely reported as a natural constituent in foods or plants. It is primarily synthesized for use in flavors and fragrances. The compound can be formed through chemical synthesis involving the hydration of 2-methyl-2-pentene. Its synthetic origin limits its designation as a "natural flavor" or "natural fragrance" under most regulatory frameworks.

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

4. Use in Flavors

2-methyl-2-penten-1-ol is used in flavor formulations to provide a fresh, green note. It is commonly found in applications such as beverages, confectionery, and savory products. Typical use levels in finished products range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor system. The compound is relatively stable under normal processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 2-methyl-2-penten-1-ol is utilized in various fragrance families, including green, herbal, and floral compositions. It acts as a modifier or impact note, contributing to the freshness and naturalness of the scent. Typical concentration ranges in formulations are from 0.01% to 0.1%, depending on the desired effect. The compound is volatile and primarily contributes to the top notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety standards.
European Union: Not specifically listed under Reg. (EC) No 1334/2008; usage should align with general flavoring guidelines.
United Kingdom: Follows EU regulations post-Brexit; no specific divergence reported.
Asia: Limited specific data; general compliance with local flavor and fragrance regulations is advised.
Latin America: No specific data; adherence to MERCOSUR and local regulations is recommended.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: Data not found for specific ADI or MSDI values; usage should be guided by general safety assessments and industry practices.
Dermal Exposure: Limited data on irritation or sensitization; formulators should conduct patch tests and adhere to IFRA guidelines.
Inhalation Exposure: Volatile nature suggests potential for inhalation exposure; occupational safety measures should be in place.

Risk profiles may vary between food and fragrance applications, with dermal exposure being more relevant in fragrance use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2-methyl-2-penten-1-ol is valued for its ability to impart a fresh, green character to both flavors and fragrances. It synergizes well with other green and herbal notes, enhancing the overall realism of the composition. Formulators should be cautious of its volatility and potential for overpowering other components if used excessively. It is often under-used in complex formulations where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2-methyl-2-penten-1-ol is relatively limited, with most information derived from industry practices and general chemical knowledge. Specific regulatory and toxicological data are sparse, necessitating reliance on general safety guidelines and expert judgment.

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 2026-03-25 04:27:37 GMT (p2)

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