methyl pent-4-enoate，CAS 登记号 818-57-5，由济南圣和化工有限公司现货供应，可提供纯度 按批次COA提供(不公开发布) 的规格，下游主要用于Organic Chemicals。支持样品与小批量试用，批量价格请联系我们获取，验收以批次 COA 为准。
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methyl pent-4-enoate · CAS 818-57-5 · C6H10O2. UNII G48IPZ8O71. Boiling Point: 125.00 to 127.00 °C. @ 760.00 mm Hg; Boiling Point: 125-127 °C; Density: 0.882-0.890.
| CAS Registry Number | 818-57-5 |
|---|---|
| PubChem CID | 543664 |
| Molecular formula | C6H10O2 |
| IUPAC name | methyl pent-4-enoate |
| UNII (FDA) | G48IPZ8O71 |
| FEMA number | 4353 |
| JECFA number | 1616 |
| Molecular Weight | 114.14 |
|---|---|
| XLogP3 | 1.2 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 2 |
| Rotatable Bond Count | 4 |
| Exact Mass | 114.068079557 |
| Monoisotopic Mass | 114.068079557 |
| Topological Polar Surface Area | 26.3 |
| Heavy Atom Count | 8 |
| Formal Charge | 0 |
| Boiling Point | 125.00 to 127.00 °C. @ 760.00 mm Hg |
|---|---|
| Boiling Point | 125-127 °C |
| Density | 0.882-0.890 |
| Refractive Index | 1.412-1.418 |
| Regulatory & Food Contact | FDA Substance added to food: FLAVORING AGENT OR ADJUVANT FLAVOURING_AGENT: Flavouring Agent Flavoring Agents Green No safety concern at current levels of intake when used as a flavouring agent TRS 947-JECFA68/ |
|---|
| Reported hazard statements | H226 (97.6%), H319 (97.6%) |
|---|
H226 (97.6%): Flammable liquid and vapor [Warning Flammable liquids]
H319 (97.6%): Causes serious eye irritation [Warning Serious eye damage/eye irritation]
methyl pent-4-enoate; Methyl 4-pentenoate; 818-57-5; Methyl allylacetate; 4-Pentenoic acid, methyl ester; Allylacetic acid methyl ester; Methyl 4-pentenoate [FHFI]; FEMA No. 4353; UNII-G48IPZ8O71; G48IPZ8O71; DTXSID60231373; RefChem:157648; DTXCID60153864; 627-166-2; InChI=1/C6H10O2/c1-3-4-5-6(7)8-2/h3H,1,4-5H2,2H; SHCSFZHSNSGTOP-UHFFFAOYSA-N
CAS 818-57-5; molecular formula C6H10O2; molecular weight — g/mol.
methyl pent-4-enoate, Methyl 4-pentenoate, 818-57-5, Methyl allylacetate, 4-Pentenoic acid, methyl ester, Allylacetic acid methyl ester.
Documented regulatory listings: FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; FLAVOURING_AGENT: Flavouring Agent; Flavoring Agents.
Hazard statements reported: H226, H319.
Boiling Point: 125.00 to 127.00 °C. @ 760.00 mm Hg; Boiling Point: 125-127 °C; Density: 0.882-0.890; Refractive Index: 1.412-1.418.
Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.