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1-penten-3-ol

Chemical Structure

General Material Information

Preferred name 1-penten-3-ol
Trivial Name 1-Penten-3-ol
Short Description pent-1-en-3-ol
Formula C5 H10 O
CAS Number 616-25-1
FEMA Number 3584
Flavis Number 2.099
ECHA Number 210-472-1
FDA UNII DYU6Q1758M
Nikkaji Number J77I
Beilstein Number 1719833
MDL MFCD00004573
COE Number 11717
xLogP3-AA 1.10 (est)
NMR Predictor External link
JECFA Food Flavoring 1150 1-penten-3-ol
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 616-25-1 ; 1-PENTEN-3-OL
Synonyms
  • 1-ethyl allyl alcohol
  • alpha- ethyl allyl alcohol
  • ethyl vinyl carbinol
  • 1-ethylallyl alcohol
  • pent-1-en-3-ol
  • 1 penten 3 ol
  • 1-penten-3-ol (ethyl vinyl carbinol)
  • 1-penten-3-ol natural
  • 1-pentene-3-ol
  • vinyl ethyl carbinol
  • α-Ethylallyl alcohol
  • 1-Ethylallyl alcohol
  • 3-Hydroxy-1-pentene
  • (±)-1-Penten-3-ol
  • NSC 65446

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

pent-1-en-3-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:616-25-1
Pubchem (cid):12020
Pubchem (sid):134977866
Flavornet:616-25-1
Pherobase:View
Publications by Info
Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
Publications by PubMed
Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
Analysis of early lipid oxidation in smoked, comminuted pork or poultry sausages with spices.
Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry.
Modification of fatty acids changes the flavor volatiles in tomato leaves.
Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariate regression.
Effect of milk protein concentrate on lipid oxidation and formation of fishy volatiles in herring mince (Clupea harengus) during frozen storage.
Medium Effects on the 1,3-Dipolar Cycloaddition of Pyridazinium Dicyanomethanide with Ethyl Vinyl Ketone in Pure and Mixed Solvents from QM/MM Simulations.
Reactions of ruthenium hydrides with ethyl-vinyl sulfide.
Influence of casein-phospholipid combinations as emulsifier on the physical and oxidative stability of fish oil-in-water emulsions.
Pro-oxidant/antioxidant behaviours of ascorbic acid, tocopherol, and plant extracts in n-3 highly unsaturated fatty acid rich oil-in-water emulsions.
Catalytic isomerization of allylic alcohols in water by [RuClCp(PTA)2], [RuClCp(HPTA)2]Cl2·2H2O, [RuCp(DMSO-κS)(PTA)2]Cl, [RuCp(DMSO-κS)(PTA)2](OSO2CF3) and [RuCp(DMSO-κS)(HPTA)2]Cl3·2H2O.
Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle.
Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources.
Determination of volatile compounds in New Zealand Greenshell™ mussels (Perna canaliculus) during chilled storage using solid phase microextraction gas chromatography-mass spectrometry.
Oxidative stability of an extended shelf-life dairy-based beverage system designed to contribute to heart health.
Synthesis of short-chain diols and unsaturated alcohols from secondary alcohol substrates by the Rieske nonheme mononuclear iron oxygenase MdpJ.
Phytochemicals to suppress Fusarium head blight in wheat-chickpea rotation.
Studies of the gas phase reactions of linalool, 6-methyl-5-hepten-2-ol and 3-methyl-1-penten-3-ol with O3 and OH radicals.
Bacterial degradation of tert-amyl alcohol proceeds via hemiterpene 2-methyl-3-buten-2-ol by employing the tertiary alcohol desaturase function of the Rieske nonheme mononuclear iron oxygenase MdpJ.
Dichloridotetra-kis-(diniconazole)cobalt(II).
Dichloridotetra-kis-(diniconazole)nickel(II).
Identification of epoxide functionalities in protonated monofunctional analytes by using ion/molecule reactions and collision-activated dissociation in different ion trap tandem mass spectrometers.
Fatty acid composition, oxidative stability and sensory quality of meat from broiler chicken fed autolysate from bacteria grown on natural gas.
Structure-activity relationship (SAR) for the prediction of gas-phase ozonolysis rate coefficients: an extension towards heteroatomic unsaturated species.
Berry marinades enhance oxidative stability of herring fillets.
Freshness characterisation of whiting (Merlangius merlangus) using an SPME/GC/MS method and a statistical multivariate approach.
Kinetics and mechanism of the atmospheric reactions of atomic chlorine with 1-penten-3-ol and (Z)-2-penten-1-ol: an experimental and theoretical study.
Relation between developmental stage, sensory properties, and volatile content of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi).
Oxidative stability of microencapsulated fish oil powders stabilized by blends of chitosan, modified starch, and glucose.
Atmospheric carbon dioxide changes photochemical activity, soluble sugars and volatile levels in broccoli (Brassica oleracea var. italica).
Diniconazole.
A vinyl acetate sensor based on cataluminescence on MgO nanoparticles.
Photooxidation of leaf-wound oxygenated compounds, 1-penten-3-ol, (Z)-3-hexen-1-ol, and 1-penten-3-one, initiated by OH radicals and sunlight.
Monitoring of autoxidation in LCPUFA-enriched lipid microparticles by electronic nose and SPME-GCMS.
Stereoselective pharmacokinetics of diniconazole enantiomers in rabbits.
Influence of substitution, hybridization, and solvent on the properties of C-HO single-electron hydrogen bond in CH3-H2O complex.
Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle.
RP-HPLC determination of the lipophilicity of bispyridinium reactivators of acetylcholinesterase bearing a but-2-ene connecting linker.
Diastereo- and enantioselective hydrogenative aldol coupling of vinyl ketones: design of effective monodentate TADDOL-like phosphonite ligands.
Effect of milk protein concentrate on lipid oxidation and formation of fishy volatiles in herring mince (Clupea harengus) during frozen storage.
Quality changes during refrigerated storage of MA-packaged pre-rigor fillets of farmed Atlantic cod (Gadus morhua L.) using traditional MAP, CO2 emitter, and vacuum.
Analysis of volatile compounds as spoilage indicators in fresh king salmon (Oncorhynchus tshawytscha) during storage using SPME-GC-MS.
beta-Estradiol biodegradable microspheres: effect of formulation parameters on encapsulation efficiency and in vitro release.
Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production.
Analysis of early lipid oxidation in smoked, comminuted pork or poultry sausages with spices.
Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry.
[Studies on the chemical constituents of the volatiles of Clerodendron bungei].
Microemulsion and micellar electrokinetic chromatography of Hematoporphyrin D: a starting material of hematoporphyrin derivative.
Nitrile oxide cycloadditions in supercritical carbon dioxide.
CYP 17 and CYP 19 inhibitors. Evaluation of fluorine effects on the inhibiting activity of regioselectively fluorinated 1-(Naphthalen-2-ylmethyl)imidazoles.
The influence of water on the rates of 1,3-dipolar cycloaddition reactions: trigger points for exponential rate increases in water-organic solvent mixtures. Water-super versus water-normal dipolarophiles.
Chemoenzymatic synthesis of optically active, biodegradable polymers based on phenyl- and naphthyl-ethanols esterified with divinyladipate.
Effects of including silage in the diet on volatile compound profiles in Montasio cheese and their modification during ripening.
Activity and enantioselectivity of wildtype and lid mutated Candida rugosa lipase isoform 1 in organic solvents.
Selective hydrogenation by Pd nanoparticles embedded in polyelectrolyte multilayers.
Exclusive formation of alpha-methyleneoxetanes in ketene-alkene cycloadditions. Evidence for intervention of both an alpha-methyleneoxetane and the subsequent 1,4-zwitterion.
Open-chain carbocyclic analogs of adenosine with dihalovinyl unit as potential inhibitors of S-adenosyl-L-homocysteine hydrolase.
Photodecomposition of an acaricide, fenazaquin, in aqueous alcoholic solution.
Inflammatory response of rat and human neutrophils exposed to di-(2-ethyl-hexyl)-phthalate-plasticized polyvinyl chloride.
The biochemical origin of pentenol emissions from wounded leaves.
Simultaneous determination of phthalate di- and monoesters in poly(vinylchloride) products and human saliva by gas chromatography-mass spectrometry.
The effect of methanol washing of plasticized polyvinyl chloride on biomaterial-contact-mediated CD11b (mac-1) expression in a rat recirculation model.
Detection and quantification of ochratoxin A and deoxynivalenol in barley grains by GC-MS and electronic nose.
Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariate regression.
Variation of major volatile constituents in various green teas from Southeast Asia.
The role of alcohols as solvents in the genotoxicity testing of alpha,beta-unsaturated ketones in the SOS chromotest.
New blocking method for the hydroxyl group on carbohydrate. Determination of the O-acylated position of the modified glycolipid.
The dehydrofluorinated product of sevoflurane by soda lime reacts with ethanol to produce two products.
Characterization of a C-5,13-Cleaving Enzyme of 13(S)-Hydroperoxide of Linolenic Acid by Soybean Seed.
Hormonal disregulation mechanism in the rat thyroid tumor induced by diniconazole.
The effect of growth retardants on anthocyanin production in carrot cell suspension cultures.
Tolerance to 1-pentene-3-ol and to 1-pentene-3-one in relation to alcohol dehydrogenase (ADH) and aldo keto reductase (AKR) activities in Drosophila melanogaster.
Analysis of ENU-induced mutations at the Adh locus in Drosophila melanogaster.
The structure of stiripentol: 4,4 dimethyl- 1-(3,4-methylenedioxyphenyl)-1-penten-3-ol-a novel antiepileptic drug.
Participation of Drosophila melanogaster alcohol dehydrogenase (ADH) in the detoxification of 1-pentene-3-ol and 1-pentene-3-one.
Stereo-selective interaction of enantiomers of diniconazole, a fungicide, with purified P-450/14DM from yeast.
Stiripentol in acute/chronic efficacy tests in monkey model.
An isozyme-specific selective system for the recovery of mammalian cells deficient in hepatic alcohol dehydrogenase activity.
Dynamics of the volatile organic substances associated with cyanobacteria and algae in a eutrophic shallow lake.
A new type of anticonvulsant, stiripentol. Pharmacological profile and neurochemical study.
Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas perolens.
Spectral effects of aggregation of protochlorophyll pigments.

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB31605
FooDB:FDB008240
Export Tariff Code:2905.22.5050
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 86.133903503418
Specific gravity @ 25 °C
Pounds per Gallon 6.948 to 6.973
Refractive Index 1.423 to 1.427 @ 20 °C
Vapor Pressure 11.179 mmHg @ 25 °C
Vapor Density 2.9
Flash Point TCC Value 25 °C TCC
logP (o/w) 0.991 est
Solubility
alcohol Yes
water, 4.526e+004 mg/L @ 25 °C (est) Yes
water, 9.01E+04 mg/L @ 25 °C (exp) Yes
water No

Organoleptic Properties

Odor Type: Green
ethereal, horseradish, green, radish, chrysanthemum, vegetable, tropical, fruity, pungent
Odor strength high , recommend smelling in a 1.00 % solution or less
Substantivity < 1 hour(s) at 100.00 %
Luebke, William tgsc, (2017) At 1.00 % in dipropylene glycol. ethereal horseradish green radish chrysanthemum vegetable tropical fruity
Mosciano, Gerard P&F 16, No. 2, 49, (1991) Pungent, horseradish-like, green vegetable and tropical fruity nuances
Flavor Type: Green
green, radish, vegetable, rummy, truffle, oily, resinous, fruity
Luebke, William tgsc, (2017) Green radish vegetable rummy truffle oily resinous
Mosciano, Gerard P&F 16, No. 2, 49, (1991) At 15.00 ppm. Green vegetable, fruity
Can be used in banana; cucumber; melon, horseradish; strawberry and tomato flavors for a green lift. Green

Occurrences

Potential Uses

Applications
Odor purposes Banana, Cucumber, Green, Orange, Strawberry
Flavoring purposes Horseradish, Milk, Tomato, Vegetable
Cosmetic purposes Perfuming agents

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for 1-penten-3-ol usage levels up to:
0.5000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 4.30 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 1.00 (μg/capita/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 11
Click here to view publication 11
average usual ppmaverage maximum ppm
baked goods: -8.80000
beverages(nonalcoholic): -3.50000
beverages(alcoholic): -2.00000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -4.30000
fruit ices: --
gelatins / puddings: -4.30000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: -5.00000
soups: --
sugar substitutes: --
sweet sauces: --
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 5.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 3.0000050.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 7.0000035.00000
Confectionery (05.0): 4.0000050.00000
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 5.0000050.00000
Meat and meat products, including poultry and game (08.0): 5.0000050.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): 1.0000010.00000
Sweeteners, including honey (11.0): 1.0000010.00000
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 3.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 3.0000025.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 4.0000050.00000
Ready-to-eat savouries (15.0): 5.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 2.0000025.00000

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on Flavouring Group Evaluation 205 (FGE.205): Consideration of genotoxicity data on representatives for 13 a,ß-unsaturated aliphatic ketones with terminal double bonds and precursors from chemical subgroup 1.2.2 of FGE.19 by EFSA
View page or View pdf

Scientific opinion of Flavouring Group Evaluation 205 Revision 1 (FGE.205Rev1): consideration of genotoxicity data on representatives for 13 a,ß-unsaturated aliphatic ketones with terminal double bonds and precursors from chemical subgroup 1.2.2 of FGE.19
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 63, Revision 3 (FGE.63Rev3): aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07Rev4
View page or View pdf

Safety and efficacy of oct-1-en-3-ol, pent-1-en-3-ol, oct-1-en-3-one, oct-1-en-3-yl acetate, isopulegol and 5-methylhept-2-en-4-one, belonging to chemical group 5 and of isopulegone and a-damascone belonging to chemical group 8 when used as flavourings for all animal species
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):616-25-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :12020
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1987
WGK Germany:3
pent-1-en-3-ol
Chemidplus:0000616251