Basic information Description References Safety Related Supplier
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1-Penten-3-ol

Basic information Description References Safety Related Supplier
1-Penten-3-ol Basic information
1-Penten-3-ol Chemical Properties
  • Melting point:14.19°C (estimate)
  • Boiling point:114-115 °C(lit.)
  • Density 0.839 g/mL at 25 °C(lit.)
  • FEMA 3584 | 1-PENTEN-3-OL
  • refractive index n20/D 1.424(lit.)
  • Flash point:77 °F
  • storage temp. Flammables area
  • solubility 90.1g/l
  • form Powder
  • pka14.49±0.20(Predicted)
  • color Light yellow to beige
  • Water Solubility Slightly soluble in water
  • JECFA Number1150
  • BRN 1719834
  • Stability:Stable. Flammable - note flashpoint is close to room temperature. Incompatible with strong oxidizing agents.
  • InChIKeyVHVMXWZXFBOANQ-UHFFFAOYSA-N
  • CAS DataBase Reference616-25-1(CAS DataBase Reference)
  • NIST Chemistry Reference1-Penten-3-ol(616-25-1)
  • EPA Substance Registry System1-Penten-3-ol (616-25-1)
Safety Information
  • Hazard Codes Xn
  • Risk Statements 10-37-20
  • Safety Statements 23-24/25-16
  • RIDADR UN 1987 3/PG 3
  • WGK Germany 3
  • TSCA Yes
  • HazardClass 3
  • PackingGroup III
  • HS Code 29052900
MSDS
1-Penten-3-ol Usage And Synthesis
  • Description1-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.
  • Chemical Propertiescolourless liquid
  • OccurrenceReported 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.
  • PreparationBy prolonged contact of 1-chloro-2-pentene with NaOH solution.
  • Aroma threshold valuesDetection: 400 ppb
  • Taste threshold valuesTaste characteristics at 15 ppm: green vegetable and fruity.
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