| 2D: |  |
|---|---|
| 3D: | |
| CAS Number: | 3724-65-0 |
| ECHA EC Number: | 223-077-4 |
| FDA UNII: | Search |
| CoE Number: | 10080 |
| Category: | flavoring agents |
| IUPAC Name: | 2-butenoic acid |
| InChI : | InChI=1/C4H6O2/c1-2-3-4(5)6/h2-3H,1H3,(H,5,6) |
| Std.InChI: | InChI=1S/C4H6O2/c1-2-3-4(5)6/h2-3H,1H3,(H,5,6) |
| InChIKey : | LDHQCZJRKDOVOX-UHFFFAOYAC |
| Std.InChIKey: | LDHQCZJRKDOVOX-UHFFFAOYSA-N |
| SMILES : | CC=CC(=O)O |
| Molar Refractivity : | 22.20 ± 0.3 cm3 (est) |
| Parachor : | 200.2 ± 4.0 cm3 (est) |
| Index of Refraction : | 1.448 ± 0.02 (est) |
| Surface Tension : | 34.2 ± 3.0 dyne/cm (est) |
| Density : | 1.039 ± 0.06 g/cm3 (est) |
| Polarizability : | 8.80 ± 0.5 10-24cm3 (est) |
| Appearance: | white solid (est) |
| Assay: | 99.00 to 100.00 sum of isomers |
| Food Chemicals Codex Listed: | No |
| Melting Point: | 70.00 to 73.00 °C. @ 760.00 mm Hg |
| Boiling Point: | 185.00 °C. @ 760.00 mm Hg |
| Boiling Point: | 66.00 to 67.00 °C. @ 10.00 mm Hg |
| Vapor Pressure: | 0.505000 mmHg @ 25.00 °C. (est) |
| Vapor Density: | 2.9 ( Air = 1 ) |
| Flash Point: | 186.00 °F. TCC ( 85.56 °C. ) |
| logP (o/w): | 0.720 |
| Soluble in: | |
| alcohol | |
| water, 8.60E+04 mg/L @ 25 °C (exp) | |
| Insoluble in: | |
| water | |
| CosIng: | cosmetic data |
| Cosmetic Uses: | fragrance stabilising agents |
| CJ Latta & Associates |
| CROTONIC ACID |
| Frutarom |
| 2-BUTENOIC ACID KOSHER Flavor: Roasted, Burnt |
| CBD Offering |
| Grau Aromatics |
| CROTONIC ACID |
| IFF |
| 2-BUTENOIC ACID KOSHER Flavor: Roasted, Burnt |
| Inoue Perfumery |
| CROTONIC ACID |
| Penta International |
| CROTONIC ACID |
| SRS Aromatics |
| CROTONIC ACID |
| Taytonn ASCC |
| 2-Butenoic Acid Odor: Burnt, Roast |
| Tengzhou Xiang Yuan Aroma Chemicals |
| 2-Butenoic Acid |
| European information : | |
| Most important hazard(s): | |
| Xn - Harmful. | |
| R 20/21/22 - Harmful by inhalation, in contact with skin and if swallowed. R 34 - Causes burns. S 02 - Keep out of the reach of children. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 27 - Take off immediately all contaminated clothing. S 28 - After contact with skin, wash immediately with plenty of water. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection. | |
| Hazards identification | |
| Classification of the substance or mixture | |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
| None found. | |
| GHS Label elements, including precautionary statements | |
| Pictogram | |
| Hazard statement(s) | |
| None found. | |
| Precautionary statement(s) | |
| None found. | |
| Oral/Parenteral Toxicity: | |
| oral-rat LD50 1000 mg/kg Journal of Industrial Hygiene and Toxicology. Vol. 26, Pg. 269, 1944. oral-mouse LD50 4800 mg/kg Biochemical Journal. Vol. 34, Pg. 1196, 1940. intraperitoneal-mouse LD50 25 mg/kg "Patty's Industrial Hygiene and Toxicology," 3rd rev. ed., Clayton, G.D., and F.E. Clayton, eds., New York, John Wiley & Sons, Inc., 1978-82. Vol. 3 originally pub. in 1979; pub. as 2n rev. ed. in 1985.Vol. 2C, Pg. 4953, 1982. | |
| Dermal Toxicity: | |
| skin-rabbit LD50 600 mg/kg "Prehled Prumyslove Toxikologie; Organicke Latky," Marhold, J., Prague, Czechoslovakia, Avicenum, 1986Vol. -, Pg. 309, 1986. subcutaneous-mouse LD50 3590 mg/kg Journal of Pharmacy and Pharmacology. Vol. 21, Pg. 85, 1969. skin-guinea pig LD50 200 mg/kg "Patty's Industrial Hygiene and Toxicology," 3rd rev. ed., Clayton, G.D., and F.E. Clayton, eds., New York, John Wiley & Sons, Inc., 1978-82. Vol. 3 originally pub. in 1979; pub. as 2n rev. ed. in 1985.Vol. 2C, Pg. 4953, 1982. | |
| Inhalation Toxicity: | |
| Not determined | |
| Category: | |||
| flavoring agents | |||
| Recommendation for 2-butenoic acid usage levels up to: | |||
| not for fragrance use. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 4.00 (μg/capita/day) | ||
| Threshold of Concern: | 1800 (μg/person/day) | ||
| Structure Class: | I | ||
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). | |||
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library | |||
| publication number: 19 | |||
| Click here to view publication 19 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | 5.00000 | 7.00000 | |
| beverages(nonalcoholic): | 2.00000 | 5.00000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | 0.20000 | 0.50000 | |
| fish products: | - | - | |
| frozen dairy: | 5.00000 | 7.00000 | |
| fruit ices: | - | - | |
| gelatins / puddings: | 5.00000 | 7.00000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | - | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | - | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | - | - | |
| soft candy: | 5.00000 | 7.00000 | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
| European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| European Food Safety Authority (EFSA) reference(s): |
| Flavouring Group Evaluation 5, Revision 1 (FGE.05Rev1):Esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf |
| Flavouring Group Evaluation 14, Revision 1 (FGE.14Rev1): Phenethyl alcohol, aldehyde, acetals, carboxylic acid and related esters from chemical group 15 and 22 [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food View page or View pdf |
| Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23 View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 71: Consideration of aliphatic, linear, alpha,beta-unsaturated carboxylic acids and related esters View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 13Rev1: Furfuryl and furan derivatives with and without additional side-chain substituents and heteroatoms from chemical group 14 View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 20, Revision 2 (FGE.20Rev2): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30 View page or View pdf |
| Flavouring Group Evaluation 72 (FGE.72): Consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids, and related esters evaluated by the JECFA (61st meeting) structurally related to branched- and straight-chain unsaturated carboxylic acids. Esters of these and straight-chain aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 (2010) View page or View pdf |
| Flavouring Group Evaluation 5, Revision 2 (FGE.05Rev2): Branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5 View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30 View page or View pdf |
| Scientific Opinion on Flavouring Group Evaluation 5, Revision 3 (FGE.05Rev3): Branched- and straight-chain unsaturated aldehydes, dienals, unsaturated and saturated carboxylic acids and related esters with saturated and unsaturated aliphatic alcohols and a phenylacetic acid related ester from chemical groups 1, 2, 3, 5 and 15 View page or View pdf |
| EPI System: View |
| NIOSH International Chemical Safety Cards:search |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):3724-65-0 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :19499 |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 2823 |
| WGK Germany:1 |
| but-2-enoic acid |
| Chemidplus:0003724650 |
| EPA/NOAA CAMEO:hazardous materials |
| RTECS:3724-65-0 |
| but-2-enoic acid | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 3724-65-0 |
| Pubchem (cid): | 19499 |
| Pubchem (sid): | 134985492 |
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| FDA Substances Added to Food (formerly EAFUS): | View |
| FDA Indirect Additives used in Food Contact Substances: | View |
| CHEMBL: | View |
| KEGG (GenomeNet): | C01771 |
| HMDB (The Human Metabolome Database): | HMDB10720 |
| FooDB: | FDB003283 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Wikipedia: | View |
| For Odor |
| sulfurous |
| furfuryl thioacetate FL/FR |
| For Flavor |
| No flavor group found for these |
| benzyl methyl sulfide FL |
2-iso butyl-4,5-dimethyl oxazoleFL |
| fatty |
| fatty |
4,5- dimethyl-2-propyl oxazoleFL |
| green |
2,5- dimethyl-4-ethyl oxazoleFL |
| meaty |
4- allyl-2,6-dimethoxyphenolFL |
| nutty |
3- acetyl-2,5-dimethyl thiopheneFL |
| roasted |
| furfuryl thioacetate FL/FR |
| hexyl mercaptan FL |
| but-2-enoic acid | |
| 2- | butenic acid |
| 2- | butenoic acid |
| a- | butenoic acid |
| alpha- | butenoic acid |
| 2- | butenoic acid (crotonic acid) |
| crotonic acid | |
| a- | crotonic acid |
| alpha- | crotonic acid |
| b- | methacrylic acid |
| beta- | methacrylic acid |
| 3- | methyl acrylic acid |
| beta- | methyl acrylic acid |
| 3- | methylacrylic acid |
| b- | methylacrylic acid |
| beta- | methylacrylic acid |
