3-PENTEN-2-ONE

Chemical properties

colourless liquid with a pungent odour

Chemical properties

3-Penten-2-one has a fruity odor becoming pungent on storage.

Occurrence

Reported found among the volatile components of roasted peanuts; also in cranberry, mango, bilberry, rum, cocoa, coffee, tea, roasted filberts, roasted peanuts, potato chips, lingonberry, strawberry fruit and jam, tomato, wheat bread, parmesan cheese, yogurt, fatty fish, passion fruit, beans, mango, tamarind, rice, Bourbon vanilla, endive, shrimp, katsubushi and buckwheat.

The Uses of 3-PENTEN-2-ONE

3-Penten-2-one was used in the synthesis of the alkaloids (+/-)-senepodine G and (+/-)-cermizine C.

Definition

ChEBI: An enone that is pent-2-ene in which the two methylene hydrogens have been replaced by an oxo group.

Preparation

From 4-hydroxy-pentan-2-one refluxed with oxalic acid.

Taste threshold values

Taste characteristics at 10 ppm: musty, stale water and phenolic with a fishy and shellfish nuance.

General Description

3-Penten-2-one is volatile compound present in berry fruit of two Aronia melanocarpa genotypes. Urinary 3-penten-2-one is a useful biomarker for increased accumulation of acetaldehyde during abnormal metabolic stress.

Biochem/physiol Actions

3-Penten-2-one inhibits nitric oxide production and inducible nitric oxide synthase expression via heme oxygenase-1 expression in lipopolysaccharide-activated RAW264.7 macrophages.