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About This Item
Linear Formula:
CH3CH=CHCH(OH)CH3
CAS Number:
Molecular Weight:
86.13
MDL number:
UNSPSC Code:
12352100
PubChem Substance ID:
NACRES:
NA.22
Recommended Products
Quality Level
Assay
96%
refractive index
n20/D 1.428 (lit.)
bp
119-121 °C (lit.)
density
0.843 g/mL at 25 °C (lit.)
functional group
hydroxyl
storage temp.
2-8°C
SMILES string
C\C=C\C(C)O
InChI
1S/C5H10O/c1-3-4-5(2)6/h3-6H,1-2H3/b4-3+
InChI key
GJYMQFMQRRNLCY-ONEGZZNKSA-N
General description
3-Penten-2-ol is an alcohol prepared by the inoculation of biofilms of M. mesophilicum with P. viridicatum.
Application
3-Penten-2-ol is a constituent of the kiwi fruit that can be analysed by multidimensional gas chromatography-olfactometry (GC-O).
Signal Word
Warning
Hazard Statements
Hazard Classifications
Flam. Liq. 3
Storage Class Code
3 - Flammable liquids
WGK
WGK 3
Flash Point(F)
96.8 °F - closed cup
Flash Point(C)
36 °C - closed cup
Personal Protective Equipment
dust mask type N95 (US), Eyeshields, Gloves
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Customers Also Viewed
L J Rose et al.
Current microbiology, 41(3), 206-209 (2000-07-29)
Volatile organic compounds from Penicillium viridicatum and Methylobacterium mesophilicum growing on laboratory media and on component materials of automobile air conditioners were analyzed with gas chromatography and mass spectrometry. P. viridicatum produced compounds such as 4-methyl thiazole, terpenes and alcohols
María J Jordán et al.
Journal of agricultural and food chemistry, 50(19), 5386-5390 (2002-09-05)
Gas chromatography-mass spectrometry (GC-MS) and multidimensional gas chromatography olfactometry (GC/GC-O) were utilized to study the aroma profile and the aroma active components of commercial kiwi essence and the initial fresh fruit puree. Totals of 29 and 33 components were identified
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