W358401

1-Penten-3-ol

≥98%, FG

• Synonyme(s) : Ethyl vinyl carbinol
• Formule linéaire : CH₃CH₂CH(OH)CH=CH₂
• Numéro CAS: 616-25-1
• Poids moléculaire : 86.13
• Numéro FEMA: 3584
• Numéro Beilstein : 1719833
• Numéro CE : 210-472-1
• Conseil de l'Europe Nº : 4025
• Numéro MDL: MFCD00004573
• Code UNSPSC : 12164502
• ID de substance PubChem : 24901796
• Numéro Flavis : 2.099
• Nomenclature NACRES : NA.21

Propriétés

• Source biologique: synthetic
• Niveau de qualité: 400
• Qualité: FG; Halal; Kosher
• Agence: meets purity specifications of JECFA
• Conformité réglementaire: EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 172.515
• Pureté: ≥98%
• Indice de réfraction: n20/D 1.424 (lit.)
• Point d'ébullition: 114-115 °C (lit.)
• Densité: 0.838 g/mL at 20 °C (lit.); 0.839 g/mL at 25 °C (lit.)
• Application(s): flavors and fragrances
• Documentation: see Safety & Documentation for available documents
• Allergène alimentaire: no known allergens
• Propriétés organoleptiques: green; horseradish; fruity; vegetable; pungent; tropical
• Chaîne SMILES: CCC(O)C=C
• InChI: 1S/C5H10O/c1-3-5(6)4-2/h3,5-6H,1,4H2,2H3
• Clé InChI: VHVMXWZXFBOANQ-UHFFFAOYSA-N

Description

Application

• 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).

Informations sur la sécurité

• Pictogrammes: GHS02
• Mention d'avertissement: Warning
• Mentions de danger: H226
• Classification des risques: Flam. Liq. 3
• Code de la classe de stockage: 3 - Flammable liquids
• Classe de danger pour l'eau (WGK): WGK 3
• Point d'éclair (°F): 82.4 °F - closed cup
• Point d'éclair (°C): 28 °C - closed cup
• Équipement de protection individuelle: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter