W358401
1-Penten-3-ol
≥98%, FG
Synonym(s):
Ethyl vinyl carbinol
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About This Item
Linear Formula:
CH3CH2CH(OH)CH=CH2
CAS Number:
Molecular Weight:
86.13
FEMA Number:
3584
Council of Europe no.:
4025
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
2.099
EC Number:
210-472-1
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1719833
Organoleptic:
green; horseradish; fruity; vegetable; pungent; tropical
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
biological source
synthetic
grade
FG, Halal, Kosher
agency
meets purity specifications of JECFA
reg. compliance
EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 172.515
assay
≥98%
refractive index
n20/D 1.424 (lit.)
bp
114-115 °C (lit.)
density
0.838 g/mL at 20 °C (lit.), 0.839 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
green; horseradish; fruity; vegetable; pungent; tropical
SMILES string
CCC(O)C=C
InChI
1S/C5H10O/c1-3-5(6)4-2/h3,5-6H,1,4H2,2H3
InChI key
VHVMXWZXFBOANQ-UHFFFAOYSA-N
Application
- A Novel Strategy for Mixed Jam Evaluation: Apparent Indicator, Sensory, Metabolomic, and GC-IMS Analysis.: This study demonstrates the use of 1-Penten-3-ol in enhancing the sensory profiles of mixed fruit jams. The research utilizes gas chromatography-ion mobility spectrometry (GC-IMS) for detailed volatile compound analysis, highlighting its utility in food science for flavor enhancement and quality control (Maimaitiyiming et al., 2024).
- Extending the Shelf Life of Atlantic Salmon (Salmo salar) with Sub-Chilled Storage and Modified Atmosphere Packaging in Recyclable Mono-Material Trays.: This paper explores the impact of 1-Penten-3-ol in modified atmosphere packaging, focusing on its efficacy in prolonging the freshness of seafood. The study provides insights into sustainable packaging solutions and food preservation, crucial for reducing food waste and enhancing food safety (Chan et al., 2023).
- Flavor and Sensory Profile of Chinese Traditional Fish Noodles Produced by Different Silver Carp (hypophthalmichthys molitrix) Mince Ingredients.: Research into the use of 1-Penten-3-ol in enhancing the flavor profile of traditional Chinese fish noodles, emphasizing its role in improving consumer acceptance and culinary innovation. The study combines sensory analysis and flavor profiling, offering valuable data for food chemists and technologists (Zhou et al., 2023).
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signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
Storage Class
3 - Flammable liquids
wgk
WGK 3
flash_point_f
82.4 °F - closed cup
flash_point_c
28 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Regulatory Information
危险化学品
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Related Content
A M Killary et al.
Experimental cell research, 154(2), 442-453 (1984-10-01)
A selective system toxic towards mammalian cells expressing the liver-specific isozyme of alcohol dehydrogenase (L-ADH) has been developed. A number of alpha-unsaturated primary and secondary alcohols were assayed for their ability to serve as substrates for rat liver ADH and
J J Garrido et al.
Heredity, 61 ( Pt 1), 85-91 (1988-08-01)
The participation of the ADH enzymes in the detoxification by D. melanogaster of 1-pentene-3-ol (also called pentenol) and its oxidized product, 1-pentene-3-one (usually known as ethyl-vinyl-ketone or pentenone) have been studied using the LR lines. For this purpose flies of
A J Fisher et al.
Phytochemistry, 62(2), 159-163 (2002-12-17)
Large releases of 1-penten-3-ol (pentenol) and 1-penten-3-one (pentenone) were recently observed from a variety of leaves subjected to freeze-thaw damage in the presence of oxygen. In order to understand the biochemical origins of these volatiles, soybean leaf extracts were used
Global Trade Item Number
| SKU | GTIN |
|---|---|
| W358401-1KG-K | 04061837800993 |
| W358401-SAMPLE-K | 04061837536946 |
| W358401-100G-K | 04061837800986 |