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MilliporeSigma

111287

3-Penten-2-ol, predominantly trans

96%

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$132.00

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$279.75

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About This Item

Linear Formula:
CH3CH=CHCH(OH)CH3
CAS Number:
Molecular Weight:
86.13
NACRES:
NA.22
PubChem Substance ID:
UNSPSC Code:
12352100
MDL number:
Assay:
96%

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InChI

1S/C5H10O/c1-3-4-5(2)6/h3-6H,1-2H3/b4-3+

SMILES string

C\C=C\C(C)O

InChI key

GJYMQFMQRRNLCY-ONEGZZNKSA-N

assay

96%

refractive index

n20/D 1.428 (lit.)

bp

119-121 °C (lit.)

density

0.843 g/mL at 25 °C (lit.)

functional group

hydroxyl

storage temp.

2-8°C

Quality Level

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This Item
493023132667208698
assay

96%

assay

98%

assay

96%

assay

97%

Quality Level

100

Quality Level

100

Quality Level

100

Quality Level

100

density

0.843 g/mL at 25 °C (lit.)

density

0.89 g/mL at 25 °C (lit.)

density

0.849 g/mL at 25 °C (lit.)

density

0.912 g/mL at 25 °C (lit.)

refractive index

n20/D 1.428 (lit.)

refractive index

n20/D 1.446 (lit.)

refractive index

n20/D 1.438 (lit.)

refractive index

n20/D 1.456 (lit.)

bp

119-121 °C (lit.)

bp

63-65 °C/100 mmHg (lit.)

bp

158-160 °C (lit.)

bp

154-157 °C (lit.)

storage temp.

2-8°C

storage temp.

-

storage temp.

2-8°C

storage temp.

2-8°C

General description

3-Penten-2-ol is an alcohol prepared by the inoculation of biofilms of M. mesophilicum with P. viridicatum[1].

Application

3-Penten-2-ol is a constituent of the kiwi fruit that can be analysed by multidimensional gas chromatography-olfactometry (GC-O)[2].

pictograms

Flame

signalword

Warning

hcodes

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk

WGK 3

flash_point_f

96.8 °F - closed cup

flash_point_c

36 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


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L J Rose et al.
Current microbiology, 41(3), 206-209 (2000-07-29)
Volatile organic compounds from Penicillium viridicatum and Methylobacterium mesophilicum growing on laboratory media and on component materials of automobile air conditioners were analyzed with gas chromatography and mass spectrometry. P. viridicatum produced compounds such as 4-methyl thiazole, terpenes and alcohols
María J Jordán et al.
Journal of agricultural and food chemistry, 50(19), 5386-5390 (2002-09-05)
Gas chromatography-mass spectrometry (GC-MS) and multidimensional gas chromatography olfactometry (GC/GC-O) were utilized to study the aroma profile and the aroma active components of commercial kiwi essence and the initial fresh fruit puree. Totals of 29 and 33 components were identified

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