| Identification | More | [Name]
1-Penten-3-ol | [CAS]
616-25-1 | [Synonyms]
1-PENTEN-3-OL
ETHYL VINYL ALCOHOL
ETHYL VINYL CARBINOL
FEMA 2584
FEMA 3584
(±)-pent-1-en-3-ol
1-Pentene-3-ol
alpha-Ethylallyl alcohol
pent-1-en-3-ol
penten-3-ol
1-PENTEN-3-OL 98+%
1-PENTEN-3-OL 99+%
pentenol,1-penten-3-ol | [EINECS(EC#)]
210-472-1 | [Molecular Formula]
C5H10O | [MDL Number]
MFCD00004573 | [Molecular Weight]
86.13 | [MOL File]
616-25-1.mol |
| Chemical Properties | Back Directory | [Appearance]
colourless liquid | [Melting point ]
14.19°C (estimate) | [Boiling point ]
114-115 °C (lit.) | [density ]
0.839 g/mL at 25 °C(lit.)
| [FEMA ]
3584 | [refractive index ]
n20/D 1.424(lit.)
| [Fp ]
77 °F
| [storage temp. ]
Flammables area | [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 | [Stability:]
Stable. Flammable-note flashpoint is close to room temperature. Incompatible with strong oxidizing agents. | [Odor Type]
green | [Water Solubility ]
Slightly soluble in water | [JECFA Number]
1150 | [BRN ]
1719834 | [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]
616-25-1(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xn | [Risk Statements ]
R10:Flammable.
R37:Irritating to the respiratory system.
R20:Harmful by inhalation. | [Safety Statements ]
S23:Do not breathe gas/fumes/vapor/spray (appropriate wording to be specified by the manufacturer) .
S24/25:Avoid contact with skin and eyes .
S16:Keep away from sources of ignition-No smoking . | [RIDADR ]
UN 1987 3/PG 3
| [WGK Germany ]
3
| [TSCA ]
Yes | [HazardClass ]
3 | [PackingGroup ]
III | [HS Code ]
29052900 |
| Questions And Answer | Back Directory | [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.
|
| Hazard Information | Back Directory | [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. | [Definition]
ChEBI: 1-Penten-3-ol is an alcohol. | [Preparation]
By prolonged contact of 1-chloro-2-pentene with NaOH solution. | [Aroma threshold values]
Detection: 400 ppb | [Taste threshold values]
Taste characteristics at 15 ppm: green vegetable and fruity. |
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