Record Information
Version1.0
Creation date2010-04-08 22:08:01 UTC
Update date2020-09-17 15:34:39 UTC
Primary IDFDB008307
Secondary Accession Numbers
  • FDB030649
Chemical Information
FooDB Name2-Propenal
DescriptionAcrolein, also known as propenal or acrylic aldehyde, belongs to the class of organic compounds known as enals. These are alpha, beta unsaturated aldehydes, with the general chemical formula RC=C-CH=O in which the aldehydic C=O function is conjugated to the C=C double bond located at the alpha beta position. Acrolein is a colourless liquid with a piercing, disagreeable, acrid smell. The smell of burnt fat (as when cooking oil is heated to its smoke point) is caused by glycerol in the burning fat breaking down into acrolein. Acrolein is produced industrially from propylene and mainly used as a biocide and a building block to other chemical compounds, such as the amino acid methionine. Acrolein is used as an etherification agent in the preparation of modified food starches. It is also used as an herbicide and algicide in water treatment. It can be produced by microorganisms, e.g. Clostridium perfringens. Acrolein is a relatively electrophilic compound and, due to its reactivity it shows high toxicity. It is a good Michael acceptor, making it a useful reaction tool with thiols. It forms acetals readily, a prominent one being the spirocycle derived from pentaerythritol, diallylidene pentaerythritol. Acrolein participates in many Diels-Alder reactions, even with itself. Via Diels-Alder reactions, it is a precursor to some commercial fragrances, including lyral, norbornene-2-carboxaldehyde, and myrac aldehyde. Acrolein is toxic and is a strong irritant to the skin, eyes, and nasal passages. The main metabolic pathway for acrolein is the alkylation of glutathione. The WHO suggests a 'tolerable oral acrolein intake' of 7.5 mg/day per kilogram of body weight. Although acrolein occurs in French fries, the levels are only a few micrograms per kilogram. Acrolein has also been identified as a uremic toxin according to the European Uremic Toxin Working Group (PMID: 22626821). Acrolein is found in fruit aromas, black tea, carrot, cooked potato, cheeses, white wine, hydrolyzed soy protein, turkey, pork, beef fat and other foods.
CAS Number107-02-8
Structure
Thumb
Synonyms
SynonymSource
2 Propenalbiospider
2-Propen-1-onebiospider
2-Propenaldehydebiospider
Acquinitebiospider
Acraldehydedb_source
Acroleinmanual
Acrolein, BSI, WSSAdb_source
AcroleinaHMDB
Acroleinebiospider
Acrylaldehydedb_source
Acrylic aldehydebiospider
Aldehyde acryliquebiospider
Aldehyde, acrylicbiospider
Aldehyde, allylbiospider
Aldehyde, ethylenebiospider
Allyl aldehydebiospider
Aqualindb_source
Aqualinebiospider
Biocidebiospider
CH2=CHCHOHMDB
Croleanbiospider
Ethylene aldehydebiospider
Formylethylenedb_source
MagnacideHMDB
Magnacide Hdb_source
Magnacide H and bHMDB
Papitebiospider
Polyacroleinbiospider
Prop-2-en-1-albiospider
Prop-2-enalbiospider
Propenalbiospider
Propenaldehydebiospider
Propylene aldehydeHMDB
Slimicidebiospider
trans-Acrolein formylethyleneHMDB
Predicted PropertiesNot Available
Chemical FormulaC3H4O
IUPAC name
InChI IdentifierInChI=1S/C3H4O/c1-2-3-4/h2-3H,1H2
InChI KeyHGINCPLSRVDWNT-UHFFFAOYSA-N
Isomeric SMILESC=CC=O
Average Molecular Weight56.0633
Monoisotopic Molecular Weight56.02621475
Classification
ClassificationNot classified
Ontology
Physiological effect

Health effect:

Disposition

Route of exposure:

Source:

Biological location:

Role

Indirect biological role:

Industrial application:

Environmental role:

Biological role:

Physico-Chemical Properties - Experimental
Physico-Chemical Properties - Experimental
PropertyValueReference
Physical stateLiquid
Physical DescriptionNot Available
Mass CompositionC 64.27%; H 7.19%; O 28.54%DFC
Melting PointMp -87°DFC
Boiling PointBp 52°DFC
Experimental Water Solubility212 mg/mL at 25 oCSEIDELL,A (1941)
Experimental logP-0.01HANSCH,C ET AL. (1995)
Experimental pKaNot Available
Isoelectric pointNot Available
ChargeNot Available
Optical RotationNot Available
Spectroscopic UV DataNot Available
Densityd204 0.84DFC
Refractive Indexn20D 1.3998DFC
Spectra
Spectra
EI-MS/GC-MSNot Available
MS/MSNot Available
NMRNot Available
ChemSpider ID7559
ChEMBL IDCHEMBL721
KEGG Compound IDC01471
Pubchem Compound ID7847
Pubchem Substance IDNot Available
ChEBI ID15368
Phenol-Explorer IDNot Available
DrugBank IDNot Available
HMDB IDHMDB41822
CRC / DFC (Dictionary of Food Compounds) IDDFV19-A:DFV19-A
EAFUS ID59
Dr. Duke IDACROLEIN
BIGG IDNot Available
KNApSAcK IDNot Available
HET IDNot Available
Food Biomarker OntologyNot Available
VMH IDNot Available
Flavornet IDNot Available
GoodScent IDrw1216121
SuperScent IDNot Available
Wikipedia IDNot Available
Phenol-Explorer Metabolite IDNot Available
Duplicate IDSNot Available
Old DFC IDSNot Available
Associated Foods
FoodContent Range AverageReference
FoodReference
Biological Effects and Interactions
Health Effects / BioactivitiesNot Available
EnzymesNot Available
PathwaysNot Available
MetabolismNot Available
BiosynthesisNot Available
Organoleptic Properties
Flavours
FlavorCitations
almond
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
cherry
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
Files
MSDSshow
References
Synthesis ReferenceNot Available
General ReferenceNot Available
Content Reference— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).