W358401

1-Penten-3-ol

≥98%, FG

• Synonym(s): Ethyl vinyl carbinol
• Linear Formula: CH₃CH₂CH(OH)CH=CH₂
• CAS Number: 616-25-1
• Molecular Weight: 86.13
• FEMA Number: 3584
• Council of Europe no.: 4025
• UNSPSC Code: 12164502
• PubChem Substance ID: 24901796
• Flavis number: 2.099
• EC Number: 210-472-1
• NACRES: NA.21
• MDL number: MFCD00004573
• 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

Properties

• biological source: synthetic
• Quality Segment: 300, 400
• 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

Description

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).

Safety Information

• pictograms: GHS02
• signalword: Warning
• hcodes: H226
• 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
• pcodes: P210 - P233 - P240 - P241 - P242 - P243