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424447

Sigma-Aldrich

trans-2-Penten-1-ol

95%

Synonym(s):

(2E)-2-Penten-1-ol, (E)-Pent-2-en-1-ol, trans-2-Pentenol

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About This Item

Linear Formula:
C2H5CH=CHCH2OH
CAS Number:
1576-96-1
Molecular Weight:
86.13
EC Number:
216-416-2
MDL number:
MFCD00002926
UNSPSC Code:
12352100
PubChem Substance ID:
24866567
NACRES:
NA.22

Assay

95%

form

liquid

refractive index

n20/D 1.434 (lit.)

bp

139-139.5 °C (lit.)

density

0.847 g/mL at 25 °C (lit.)

SMILES string

CC\C=C\CO

InChI

1S/C5H10O/c1-2-3-4-5-6/h3-4,6H,2,5H2,1H3/b4-3+

InChI key

BTSIZIIPFNVMHF-ONEGZZNKSA-N

General description

trans-2-Penten-1-ol is an allyl alcohol. It is one of the volatile compounds found in olive oil, cashew apple juice and fermented cucumber brines. The rate constants and product ion distributions of its reaction with H3O+, NO+ and O2.+ ions have been studied using selected ion flow tube (SIFT).

Application

trans-2-Penten-1-ol may be used in the synthesis of the following:
  • leustroducsin B
  • trichloroacetimidate
  • (E)-2,3,3′-trifluoro-4-(2-(trans-4-pentylcyclohexyl)ethyl)-4′-(pent-2-enyloxy)biphenyl
  • trans-1-bromo-2-pentene
  • trans-1-chloro-2-pentene

Pictograms

Flame
GHS02

Signal Word

Warning

Hazard Statements

H226

Hazard Classifications

Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

118.4 °F - closed cup

Flash Point(C)

48 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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A selected ion flow tube study of the reactions of H3O+, NO+ and O2.+ with a series of C5, C6 and C8 unsaturated biogenic alcohols.
Schoon N, et al.
International Journal of Mass Spectrometry, 263(2-3), 127-136 (2007)
Suzanne D Johanningsmeier et al.
Journal of food science, 76(1), C168-C177 (2011-05-04)
A nontargeted, comprehensive 2-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) method was developed for the analysis of fermented cucumber volatiles before and after anaerobic spoilage. Volatile compounds extracted by solid-phase microextraction were separated on a polyethylene glycol 1st-dimension column and 14%
Biogeneration of volatile compounds in virgin olive oil: their evolution in relation to malaxation time.
Angerosa F, et al.
Journal of Agricultural and Food Chemistry, 46(8), 2940-2944 (1998)
Kazuyuki Miyashita et al.
The Journal of organic chemistry, 73(14), 5360-5370 (2008-06-14)
Leustroducsin B was synthesized via a convergent route based on division of the leustroducsin molecule into three segments A, B, and C. Two coupling reactions (Julia coupling reaction and Nozaki-Hiyama-Kishi (NHK) reaction) were employed for coupling of segments A and
Liquid crystals with negative dielectric anisotropy: the effect of unsaturation in the terminal chain on thermal and electro-optical properties.
Jankowiak A, et al.
Liq. Cryst., 40(5), 605-615 (2013)
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