1-Penten-3-ol Basic information |
| Description References |
| Product Name: | 1-Penten-3-ol |
| Synonyms: | (±)-pent-1-en-3-ol;FEMA 2584;1-PENTEN-3-OL;alpha-Ethylallyl alcohol;1-PENTEN-3-OL 98+%;1-PENTEN-3-OL 99+%;pentenol,1-penten-3-ol;1-Penten-3-ol,Ethyl vinyl carbinol |
| CAS: | 616-25-1 |
| MF: | C5H10O |
| MW: | 86.13 |
| EINECS: | 210-472-1 |
| Product Categories: | API intermediates;alcohol Flavor |
| Mol File: | 616-25-1.mol |
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| 1-Penten-3-ol Chemical Properties |
| Melting point | 14.19°C (estimate) |
| Boiling point | 114-115 °C (lit.) |
| density | 0.838 g/mL at 20 °C (lit.) 0.839 g/mL at 25 °C (lit.) |
| FEMA | 3584 | 1-PENTEN-3-OL |
| refractive index | n20/D 1.424(lit.) |
| Fp | 77 °F |
| storage temp. | Sealed in dry,2-8°C |
| solubility | 90.1g/l |
| form | Powder |
| pka | 14.49±0.20(Predicted) |
| color | Light yellow to beige |
| Odor | at 1.00 % in dipropylene glycol. ethereal horseradish green radish chrysanthemum vegetable tropical fruity |
| Odor Type | green |
| Water Solubility | Slightly soluble in water |
| JECFA Number | 1150 |
| BRN | 1719834 |
| Stability: | Stable. Flammable – note flashpoint is close to room temperature. Incompatible with strong oxidizing agents. |
| InChIKey | VHVMXWZXFBOANQ-UHFFFAOYSA-N |
| LogP | 1.05 |
| CAS DataBase Reference | 616-25-1(CAS DataBase Reference) |
| NIST Chemistry Reference | 1-Penten-3-ol(616-25-1) |
| EPA Substance Registry System | 1-Penten-3-ol (616-25-1) |
| Safety Information |
| Hazard Codes | Xn |
| Risk Statements | 10-37-20 |
| Safety Statements | 23-24/25-16 |
| RIDADR | UN 1987 3/PG 3 |
| WGK Germany | 3 |
| TSCA | Yes |
| HazardClass | 3 |
| PackingGroup | III |
| HS Code | 29052900 |
| Provider | Language |
|---|---|
| ACROS | English |
| SigmaAldrich | English |
| ALFA | English |
| 1-Penten-3-ol Usage And Synthesis |
| Description | 1-Penten-3-ol is a colorless to pale yellow liquid with a powerful, mild grassy-green odor. 1-Penten-3-ol can be extracted from soya (Glycine max), banana, orange juice or peel oil, raspberries, asparagus, shallot, crispbread, smoked fatty fish, scallops, roasted peanut, black and green tea (Thea sinensis) and other foods. 1-Penten-3-ol is used as a nature identical flavor and fragrance agent. It can be used to add cucumber, melon, berry, horseradish, strawberry, and tomato flavor to foods and beverages. |
| References | [1] http://foodb.ca/compounds/FDB008240 [2] George A. Burdock (2016) Fenaroli’s Handbook of Flavor Ingredients, Sixth Edition. |
| Chemical Properties | colourless liquid |
| Occurrence | Reported found in over 100 foods and beverages including orange; strawberry, banana, orange peel oil, raspberry, raw asparagus, shallot, crispbread, smoked fatty fish, red wine, black tea, partially fermented tea, green tea, roasted peanut, soybean, scallop, tomato, apricot, tangerine juice, bilberry, other berries, guava, melon, papaya, cabbage, kohlrabi, peas, cooked potato, ginger, tomato, spearmint oil, Scotch spearmint oil, mustard, wheat and rye bread, parmesan cheese, boiled egg, cooked fish, fish oil, roasted chicken, cooked beef, pork fat, hop oil, beer, olive, beans, mango, starfruit, dill herb, lovage leaf, laurel, malt, kiwifruit, endive, shrimp, oyster, nectarine, okra, clam, cape gooseberry and maté. |
| Uses | 1-Penten-3-ol is a food additive and can be found in banana oil essence. |
| Preparation | By prolonged contact of 1-chloro-2-pentene with NaOH solution. |
| Definition | ChEBI: 1-Penten-3-ol is an alcohol. |
| Aroma threshold values | Detection: 400 ppb |
| Taste threshold values | Taste characteristics at 15 ppm: green vegetable and fruity. |
| 1-Penten-3-ol Preparation Products And Raw materials |
| Preparation Products | 4-HEPTENAL–>TRANS-2-PENTEN-1-OL |