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W358401

Sigma-Aldrich

1-Penten-3-ol

≥98%, FG

Synonyme(s) :

Ethyl vinyl carbinol

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About This Item

Formule linéaire :
CH3CH2CH(OH)CH=CH2
Numéro CAS:
616-25-1
Poids moléculaire :
86.13
Numéro FEMA:
3584
Numéro Beilstein :
1719833
Numéro CE :
210-472-1
Conseil de l'Europe Nº :
4025
Numéro MDL:
MFCD00004573
Code UNSPSC :
12164502
ID de substance PubChem :
24901796
Numéro Flavis :
2.099
Nomenclature NACRES :
NA.21

Source biologique

synthetic

Niveau de qualité

400

Qualité

FG
Halal
Kosher

Agence

meets purity specifications of JECFA

Conformité réglementaire

EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515

Pureté

≥98%

Indice de réfraction

n20/D 1.424 (lit.)

Point d'ébullition

114-115 °C (lit.)

Densité

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

Allergène alimentaire

no known allergens

Propriétés organoleptiques

green; horseradish; fruity; vegetable; pungent; tropical

Chaîne SMILES 

CCC(O)C=C

InChI

1S/C5H10O/c1-3-5(6)4-2/h3,5-6H,1,4H2,2H3

Clé InChI

VHVMXWZXFBOANQ-UHFFFAOYSA-N

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Catégories apparentées

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).

Pictogrammes

Flame
GHS02

Mention d'avertissement

Warning

Mentions de danger

H226

Classification des risques

Flam. Liq. 3

Code de la classe de stockage

3 - Flammable liquids

Classe de danger pour l'eau (WGK)

WGK 3

Point d'éclair (°F)

82.4 °F - closed cup

Point d'éclair (°C)

28 °C - closed cup

Équipement de protection individuelle

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

Faites votre choix parmi les versions les plus récentes :

Certificats d'analyse (COA)

Lot/Batch Number
SHBL6239
MKCD6535
MKBZ4720V
MKBX3845V
MKBW6621V

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Si vous avez besoin d'une version particulière, vous pouvez rechercher un certificat spécifique par le numéro de lot.

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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
J J Garrido et al.
Biochemical genetics, 28(9-10), 513-522 (1990-10-01)
The detoxification of 1-pentene-3-ol (pentenol) and 1-pentene-3-one (pentenone) by Drosophila melanogaster adult flies has been studied in two homozygous lines for the AdhF and AdhS alleles (LRC lines), in their respective lines selected for tolerance to ethanol (LRSe lines) and
Ana Rivas-Cañedo et al.
Meat science, 93(2), 178-186 (2012-10-03)
The effect of dietary supplementation with either vitamin E (300 ppm) or a red wine extract rich in polyphenols (900 ppm) in an omega-3 enriched concentrate on the volatile fraction of lamb meat was assessed. The effect of refrigerated storage
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