W358401

1-ペンテン-3-オール

≥98%, FG

• 別名: エチルビニルカルビノール
• 化学式: CH₃CH₂CH(OH)CH=CH₂
• CAS番号: 616-25-1
• 分子量: 86.13
• FEMA番号: 3584
• Beilstein: 1719833
• EC Number: 210-472-1
• 欧州評議会番号: 4025
• MDL番号: MFCD00004573
• UNSPSCコード: 12164502
• PubChem Substance ID: 24901796
• Flavis 番号: 2.099
• NACRES: NA.21

特性

• 由来生物: synthetic
• 品質水準: 400
• グレード: FG; Halal; Kosher
• 認証: meets purity specifications of JECFA
• 法規制遵守: EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 172.515
• アッセイ: ≥98%
• 屈折率: n20/D 1.424 (lit.)
• bp: 114-115 °C (lit.)
• 密度: 0.838 g/mL at 20 °C (lit.); 0.839 g/mL at 25 °C (lit.)
• アプリケーション: flavors and fragrances
• 文書: see Safety & Documentation for available documents
• 食物アレルゲン: no known allergens
• 官能: green; horseradish; fruity; vegetable; pungent; tropical
• SMILES記法: CCC(O)C=C
• InChI: 1S/C5H10O/c1-3-5(6)4-2/h3,5-6H,1,4H2,2H3
• InChI Key: VHVMXWZXFBOANQ-UHFFFAOYSA-N

詳細

アプリケーション

• 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).

安全性情報

• ピクトグラム: GHS02
• シグナルワード: Warning
• 危険有害性情報: H226
• 危険有害性の分類: Flam. Liq. 3
• 保管分類コード: 3 - Flammable liquids
• WGK: WGK 3
• 引火点(°F): 82.4 °F - closed cup
• 引火点(℃): 28 °C - closed cup
• 個人用保護具 (PPE): Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter