W358401

1-Penten-3-ol

≥98%, FG

• Synonim(y): Ethyl vinyl carbinol
• Wzór liniowy: CH₃CH₂CH(OH)CH=CH₂
• Numer CAS: 616-25-1
• Masa cząsteczkowa: 86.13
• Numer FEMA: 3584
• Beilstein: 1719833
• Numer WE: 210-472-1
• Nr Rady Europy: 4025
• Numer MDL: MFCD00004573
• Kod UNSPSC: 12164502
• Identyfikator substancji w PubChem: 24901796
• Numer Flavisa: 2.099
• NACRES: NA.21

Właściwości

• pochodzenie biologiczne: synthetic
• Poziom jakości: 400
• klasa czystości: FG; Halal; Kosher
• agency: meets purity specifications of JECFA
• zgodność regionalna: EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 172.515
• Próba: ≥98%
• współczynnik refrakcji: n20/D 1.424 (lit.)
• tw: 114-115 °C (lit.)
• gęstość: 0.838 g/mL at 20 °C (lit.); 0.839 g/mL at 25 °C (lit.)
• Zastosowanie: flavors and fragrances
• Dokumentacja: see Safety & Documentation for available documents
• alergen pokarmowy: no known allergens
• Organoleptyczne: green; horseradish; fruity; vegetable; pungent; tropical
• ciąg SMILES: CCC(O)C=C
• InChI: 1S/C5H10O/c1-3-5(6)4-2/h3,5-6H,1,4H2,2H3
• Klucz InChI: VHVMXWZXFBOANQ-UHFFFAOYSA-N

Opis

Zastosowanie

• 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).

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Informacja o środkach bezpieczeństwa

• Piktogramy: GHS02
• Hasło ostrzegawcze: Warning
• Zwroty wskazujące rodzaj zagrożenia: H226
• Klasyfikacja zagrożeń: Flam. Liq. 3
• Kod klasy składowania: 3 - Flammable liquids
• Klasa zagrożenia wodnego (WGK): WGK 3
• Temperatura zapłonu (°F): 82.4 °F - closed cup
• Temperatura zapłonu (°C): 28 °C - closed cup
• Środki ochrony indywidualnej: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter