EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

(Z)-2-penten-1-ol
cis-2-pentenol

Supplier Sponsors

Name:(Z)-pent-2-en-1-ol
CAS Number: 1576-95-0Picture of molecule3D/inchi
% from:96.00% to 99.90%
ECHA EINECS - REACH Pre-Reg:216-415-7
FDA UNII:QNC2NB53MJ
Nikkaji Web:J127.236E
MDL:MFCD00063208
XlogP3-AA:0.90 (est)
Molecular Weight:86.13390000
Formula:C5 H10 O
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:(E)-2-penten-1-ol 0.10% to 4.00%
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
FEMA Number:4305 cis-2-pentenol
FDA:No longer provide for the use of these seven synthetic flavoring substances
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 96.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity:0.84900 to 0.85600 @ 25.00 °C.
Pounds per Gallon - (est).: 7.065 to 7.123
Refractive Index:1.43300 to 1.43900 @ 20.00 °C.
Boiling Point: 138.00 °C. @ 760.00 mm Hg
Boiling Point: 40.00 °C. @ 20.00 mm Hg
Vapor Pressure:2.408000 mm/Hg @ 25.00 °C. (est)
Vapor Density:>1 ( Air = 1 )
Flash Point: 119.00 °F. TCC ( 48.33 °C. )
logP (o/w): 1.146 (est)
Soluble in:
 alcohol
 water, 4.572e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: green
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
Substantivity: > 8 hour(s) at 100.00 %
green plastic ethereal fruity
Odor Description:at 10.00 % in dipropylene glycol. green plastic ethereal fruity
Flavor Type: green
mustard horseradish green
Taste Description: mustard horseradish
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
cis-2-PENTEN-1-OL ≥96.0% (cis), Kosher
Odor Description:An ethereal, fruity odor reminiscent of cherry upon dilution
For a fruity, cherry topnote.
Taste Description:Slight sharp, mustard, horse radish
Can add sharp, pungent notes to a variety of sweet and savory applications.
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Bedoukian Research
cis-2-PENTEN-1-OL
≥96.0% (cis), Kosher
Odor: An ethereal, fruity odor reminiscent of cherry upon dilution
Use: For a fruity, cherry topnote.
Flavor: Slight sharp, mustard, horse radish
Can add sharp, pungent notes to a variety of sweet and savory applications.
BOC Sciences
For experimental / research use only.
cis-2-PENTEN-1-OL 98.0% (sum of isomers)
Parchem
(Z)-2-penten-1-ol
Penta International
cis-2-PENTEN-1-OL, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
cis-2-Penten-1-ol
Sigma-Aldrich
cis-2-Penten-1-ol, ≥96%, FG
Certified Food Grade Products
Synerzine
cis-2-Penten-1-ol
TCI AMERICA
For experimental / research use only.
cis-2-Penten-1-ol >95.0%(GC)
ZEON Chemicals
cis-2-Pentenol
Odor: Powerful, jasmin-like
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 38 - Irritating to skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 37/39 - Wear suitable gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for (Z)-2-penten-1-ol usage levels up to:
  2.0000 % in the fragrance concentrate.
 
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 23
 average usual ppmaverage maximum ppm
baked goods: 10.0000050.00000
beverages(nonalcoholic): 5.0000025.00000
beverages(alcoholic): --
breakfast cereal: 5.0000025.00000
cheese: 7.0000035.00000
chewing gum: --
condiments / relishes: 5.0000025.00000
confectionery froastings: 10.0000050.00000
egg products: --
fats / oils: 5.0000025.00000
fish products: 2.0000010.00000
frozen dairy: 7.0000035.00000
fruit ices: 10.0000050.00000
gelatins / puddings: --
granulated sugar: --
gravies: 20.00000100.00000
hard candy: --
imitation dairy: 7.0000035.00000
instant coffee / tea: --
jams / jellies: 20.00000100.00000
meat products: 2.0000010.00000
milk products: 7.0000035.00000
nut products: --
other grains: 5.0000025.00000
poultry: 2.0000010.00000
processed fruits: 7.0000035.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 5.0000025.00000
snack foods: --
soft candy: --
soups: 5.0000025.00000
sugar substitutes: --
sweet sauces: 5.0000025.00000
 
Safety References:
EPI System: View
EPA Substance Registry Services (TSCA):1576-95-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5364919
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1987
WGK Germany:3
(Z)-pent-2-en-1-ol
Chemidplus:0001576950
 
References:
 (Z)-pent-2-en-1-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:1576-95-0
Pubchem (cid):5364919
Pubchem (sid):134981189
Flavornet:1576-95-0
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
CHEMBL:View
HMDB (The Human Metabolome Database):Search
Export Tariff Code:2905.29.9000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
alcoholic
fusel oil
FL/FR
almond
bitter
almond oil replacer
FL/FR
balsamic
benzyl cinnamate
FL/FR
methyl cinnamate
FL/FR
berry
wild
berry fragrance
FR
chemical
iso
butyl formate
FL/FR
chocolate
chocolate cherry fragrance
FR
citrus
nonanal dimethyl acetal
FL/FR
ethereal
acetal
FL/FR
butyl acetate
FL/FR
ethyl acetate
FL/FR
ethyl pyruvate
FL/FR
methyl acetate
FL/FR
methyl ethyl ketone
FL/FR
2-
methyl valeraldehyde
FL/FR
iso
propyl acetate
FL/FR
propyl valerate
FL/FR
iso
valeraldehyde propylene glycol acetal
FL/FR
fatty
(E)-2-
hepten-1-ol
FL/FR
floral
butyl tiglate
FR
cyclohexyl ethyl acetate
FL/FR
nonan-3-yl acetate
FL/FR
stephanotis flower absolute replacer
FR
para-
tolualdehyde propylene glycol acetal
FL/FR
fruity
acetaldehyde diisoamyl acetal
FL/FR
almond fragrance
FR
bitter
almond oil
FL/FR
almond specialty
FR
amyl acetate
FL/FR
amyl formate
FL/FR
amyl heptanoate
FL/FR
benzaldehyde / methyl anthranilate schiff's base
FR
benzyl methyl ether
FL/FR
iso
butyl acetate
FL/FR
iso
butyl isobutyrate
FL/FR
iso
butyl valerate
FL/FR
cherry fragrance
FR
sour
cherry fragrance
FR
black
cherry fragrance
FR
wild
cherry fragrance
FR
cherry propanol
FL/FR
4-
ethyl benzaldehyde
FL/FR
2-
ethyl butyl acetate
FL/FR
ethyl propionate
FL/FR
geranyl ethyl ether
FL/FR
methyl 2-methyl butyrate
FL/FR
methyl butyrate
FL/FR
methyl hexanoate
FL/FR
methyl isobutyrate
FL/FR
2-
pentanone
FL/FR
iso
propyl propionate
FL/FR
strawberry furanone butyrate
FL/FR
para-
tolualdehyde
FL/FR
meta-
tolualdehyde
FL/FR
tolualdehyde glyceryl acetal
FL/FR
green
cognac heptanone
FL/FR
minty
methyl 5-methyl salicylate
FR
spicy
cinnamyl propionate
FL/FR
vegetable
1-
furfuryl pyrrole
FL/FR
For Flavor
No flavor group found for these
acetaldehyde diisoamyl acetal
FL/FR
butyl methyl ketone
FL
ethyl 2-methyl-2-(methyl thio) propionate
FL
4-
ethyl benzaldehyde
FL/FR
5-
ethyl-2-thiophene carboxaldehyde
FL
geranyl ethyl ether
FL/FR
(E)-2-
hepten-1-ol
FL/FR
2-
heptenoic acid
FL
2-
methyl butyl isobutyrate
FL
2-
methyl butyl propionate
FL
S-(
methyl thio) hexanoate
FL
nonan-3-yl acetate
FL/FR
propyl valerate
FL/FR
tolualdehyde glyceryl acetal
FL/FR
para-
tolualdehyde propylene glycol acetal
FL/FR
almond
almond
bitter
almond oil replacer
FL/FR
chemical
methyl ethyl ketone
FL/FR
citrus
cognac heptanone
FL/FR
ethereal
butyl acetate
FL/FR
ethyl acetate
FL/FR
methyl acetate
FL/FR
methyl isobutyrate
FL/FR
iso
propyl acetate
FL/FR
floral
cinnamyl propionate
FL/FR
fruity
bitter
almond oil
FL/FR
amyl acetate
FL/FR
amyl formate
FL/FR
amyl heptanoate
FL/FR
benzyl methyl ether
FL/FR
iso
butyl acetate
FL/FR
iso
butyl isobutyrate
FL/FR
iso
butyl valerate
FL/FR
cherry propanol
FL/FR
2-
ethyl butyl acetate
FL/FR
ethyl propionate
FL/FR
fusel oil
FL/FR
methyl 2-methyl butyrate
FL/FR
2-
methyl allyl butyrate
FL
methyl hexanoate
FL/FR
2-
pentanone
FL/FR
iso
propyl propionate
FL/FR
strawberry furanone butyrate
FL/FR
meta-
tolualdehyde
FL/FR
iso
valeraldehyde propylene glycol acetal
FL/FR
fusel
methyl butyrate
FL/FR
green
cyclohexyl ethyl acetate
FL/FR
2-
ethyl butyraldehyde
FL
nonanal dimethyl acetal
FL/FR
4-
penten-1-yl acetate
FL
mustard
allyl isothiocyanate
FL
nutty
acetal
FL/FR
powdery
powdery ketone
FL
pungent
acetaldehyde
FL
rummy
iso
butyl formate
FL/FR
ethyl pyruvate
FL/FR
spicy
benzyl cinnamate
FL/FR
methyl cinnamate
FL/FR
para-
tolualdehyde
FL/FR
sulfurous
furfuryl methyl sulfide
FL
vegetable
1-
furfuryl pyrrole
FL/FR
2-
methyl valeraldehyde
FL/FR
wasabi
2-(
methyl thio) ethyl acetate
FL
 
Potential Uses:
FRcherry
FRfloral
FRfruit
FRgreen
 
Occurrence (nature, food, other):note
 beef grilled beef
Search PMC Picture
 broadbean
Search Trop Picture
 guava fruit
Search Trop Picture
 kiwi fruit essence
Search Trop Picture
 kiwi fruit puree
Search Trop Picture
 mango fruit
Search Trop Picture
 oats
Search Trop Picture
 olive oil
Search Trop Picture
 oysters
Search PMC Picture
 passion fruit yellow
Search Trop Picture
 petitgrain grapefruit oil @ trace%
Data GC Search Trop Picture
 potato
Search Trop Picture
 sardine
Search PMC Picture
 tea green tea
Search Trop Picture
 tea jasmin green tea
Search Picture
 turbot cooked turbot
Search Trop Picture
 
Synonyms:
(2Z)-pent-2-en-1-ol
(Z)-pent-2-en-1-ol
cis-pent-2-ene-1-ol
(Z)-pent-2-enol
(Z)-2-penten-1-ol
cis-2-penten-1-ol
2-penten-1-ol, (2Z)-
2-penten-1-ol, (Z)-
(Z)-2-pentenol
cis-2-pentenol
 

Articles:

PubMed:Changes in olive oil volatile organic compounds induced by water status and light environment in canopies of Olea europaea L. trees.
PubMed:Detection of flavor compounds in longissimus muscle from four hybrid pig breeds of Sus scrofa, Bamei pig, and Large White.
PubMed:Electrophysiological and behavioral responses of male fall webworm moths (Hyphantria cunea) to Herbivory-induced mulberry (Morus alba) leaf volatiles.
PubMed:Kinetics studies of the gas-phase reactions of NO3 radicals with series of 1-alkenes, dienes, cycloalkenes, alkenols, and alkenals.
PubMed:Protective group-free syntheses of (±)-frontalin, (±)-endo-brevicomin, (±)-exo-brevicomin, and (±)-3,4-dehydro-exo-brevicomin: racemic pheromones with a 6,8-dioxabicyclo[3.2.1]octane ring.
PubMed:Freshness characterisation of whiting (Merlangius merlangus) using an SPME/GC/MS method and a statistical multivariate approach.
PubMed:Kinetics and mechanism of the atmospheric reactions of atomic chlorine with 1-penten-3-ol and (Z)-2-penten-1-ol: an experimental and theoretical study.
PubMed:Fragrance material review on (Z)-2-penten-1-ol.
PubMed:Changes in virgin olive oil quality during low-temperature fruit storage.
PubMed:Analysis of volatile compounds as spoilage indicators in fresh king salmon (Oncorhynchus tshawytscha) during storage using SPME-GC-MS.
PubMed:Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production.
PubMed:[Studies on the chemical constituents of the volatiles of Clerodendron bungei].
PubMed:Variation of major volatile constituents in various green teas from Southeast Asia.
PubMed:Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage.
PubMed:Lipase specificity toward some acetylenic and olefinic alcohols in the esterification of pentanoic and stearic acids.
 
Notes:
None found
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