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

1-penten-3-ol
pent-1-en-3-ol

Supplier Sponsors

Name:pent-1-en-3-ol
CAS Number: 616-25-1Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:210-472-1
FDA UNII:DYU6Q1758M
Nikkaji Web:J77I
Beilstein Number:1719833
MDL:MFCD00004573
CoE Number:11717
XlogP3-AA:1.10 (est)
Molecular Weight:86.13390000
Formula:C5 H10 O
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:(R)-1-penten-3-ol
 (S)-1-penten-3-ol
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
JECFA Food Flavoring:1150 1-penten-3-ol
FLAVIS Number:02.099 (Old)
DG SANTE Food Flavourings:02.099 pent-1-en-3-ol
FEMA Number:3584 1-penten-3-ol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 1-PENTEN-3-OL
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 98.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity:0.83500 to 0.83800 @ 25.00 °C.
Pounds per Gallon - (est).: 6.948 to 6.973
Refractive Index:1.42300 to 1.42700 @ 20.00 °C.
Boiling Point: 114.00 °C. @ 760.00 mm Hg
Boiling Point: 32.00 °C. @ 15.00 mm Hg
Vapor Pressure:11.179000 mm/Hg @ 25.00 °C. (est)
Vapor Density:2.9 ( Air = 1 )
Flash Point: 77.00 °F. TCC ( 25.00 °C. )
logP (o/w): 0.991 (est)
Soluble in:
 alcohol
 water, 4.526e+004 mg/L @ 25 °C (est)
 water, 9.01E+04 mg/L @ 25 °C (exp)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: green
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
Substantivity: < 1 hour(s) at 100.00 %
pungent horseradish green vegetable tropical fruity
Odor Description:at 1.00 % in dipropylene glycol. pungent horseradish green vegetable tropical fruity
pungent horseradish green vegetable tropical fruity
Odor Description:Pungent, horseradish-like, green vegetable and tropical fruity nuances
Mosciano, Gerard P&F 16, No. 2, 49, (1991)
Flavor Type: green
green vegetable fruity
Taste Description: at 15.00 ppm. Green vegetable, fruity
Mosciano, Gerard P&F 16, No. 2, 49, (1991)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
1-PENTEN-3-OL (ETHYL VINYL CARBINOL) ≥99.0%, Kosher
Odor Description:A pungent horseradish odor with tropical undertones on dilution
Used for lift in cucumber, melon, berry and vegetable accords for fragrances.
Taste Description:green
Can be used in banana; cucumber; melon, horseradish; strawberry and tomato flavors for a green lift.
FCI SAS
1-PENTEN-3-OL
Odor Description:Green, grassy, very powerful and diffusive, somewhat leafy
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Advanced Biotech
1-PENTEN-3-OL NATURAL
94% min.
Artiste
1-Penten-3-ol Natural
Bedoukian Research
1-PENTEN-3-OL (ETHYL VINYL CARBINOL)
≥99.0%, Kosher
Odor: A pungent horseradish odor with tropical undertones on dilution
Use: Used for lift in cucumber, melon, berry and vegetable accords for fragrances.
Flavor: green
Can be used in banana; cucumber; melon, horseradish; strawberry and tomato flavors for a green lift.
Beijing Lys Chemicals
1-Penten-3-ol
BOC Sciences
For experimental / research use only.
1-PENTEN-3-OL 99.0%
Citrus and Allied Essences
1-Penten-3-ol
Market Report
DeLong Chemicals America
1-Penten-3-ol, Kosher
EMD Millipore
For experimental / research use only.
1-Penten-3-ol
FCI SAS
1-PENTEN-3-OL
Odor: Green, grassy, very powerful and diffusive, somewhat leafy
Inoue Perfumery
1-PENTEN-3-OL
Jiangyin Healthway
1-Penten-3-ol
New functional food ingredients
Kingchem Laboratories
1 PENTEN 3 OL
Odor: Green, grassy, very powerful, diffusive, somewhat leafy
M&U International
1-PENTEN-3-OL, Kosher
Pearlchem Corporation
1-Penten-3-ol
Penta International
1-PENTEN-3-OL NATURAL, Kosher
Penta International
1-PENTEN-3-OL, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
1-Penten-3-ol
Sigma-Aldrich
1-Penten-3-ol, ≥98%, FG
Certified Food Grade Products
Sunaux International
1-Penten-3-ol
Synerzine
1-Penten-3-ol
Taytonn
1-Penten-3-ol
Odor: Fruity, Green, Vegetable
TCI AMERICA
For experimental / research use only.
1-Penten-3-ol >97.0%(GC)
Tengzhou Jitian Aroma Chemiclal
1-Penten-3-ol
WholeChem
1-Penten-3-ol
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, 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 1-penten-3-ol usage levels up to:
  0.5000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 4.30 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 1.00 (μg/capita/day)
Structure Class: II
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: 11
 average usual ppmaverage maximum ppm
baked goods: -8.80000
beverages(nonalcoholic): -3.50000
beverages(alcoholic): -2.00000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -4.30000
fruit ices: --
gelatins / puddings: -4.30000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: -5.00000
soups: --
sugar substitutes: --
sweet sauces: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 5.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 3.0000050.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 7.0000035.00000
Confectionery (05.0): 4.0000050.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 5.0000050.00000
Meat and meat products, including poultry and game (08.0): 5.0000050.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): 1.0000010.00000
Sweeteners, including honey (11.0): 1.0000010.00000
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 3.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 3.0000025.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 4.0000050.00000
Ready-to-eat savouries (15.0): 5.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 2.0000025.00000
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on Flavouring Group Evaluation 205 (FGE.205): Consideration of genotoxicity data on representatives for 13 a,-unsaturated aliphatic ketones with terminal double bonds and precursors from chemical subgroup 1.2.2 of FGE.19 by EFSA
View page or View pdf

Scientific opinion of Flavouring Group Evaluation 205 Revision 1 (FGE.205Rev1): consideration of genotoxicity data on representatives for 13 a,-unsaturated aliphatic ketones with terminal double bonds and precursors from chemical subgroup 1.2.2 of FGE.19
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 63, Revision 3 (FGE.63Rev3): aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07Rev4
View page or View pdf

EPI System: View
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):616-25-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :12020
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1987
WGK Germany:3
pent-1-en-3-ol
Chemidplus:0000616251
 
References:
 pent-1-en-3-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:616-25-1
Pubchem (cid):12020
Pubchem (sid):134977866
Flavornet:616-25-1
Pherobase:View
 
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
FDA Everything Added to Food in the United States (EAFUS):View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB31605
FooDB:FDB008240
Export Tariff Code:2905.22.5050
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
acidic
hibiscus rosa-sinensis flower extract
CS
alliaceous
dibutyl sulfide
FL/FR
dipropyl disulfide
FL/FR
balsamic
iso
propyl cinnamate
FL/FR
caramellic
2-iso
butyl-3-methyl pyrazine
FL/FR
strawberry furanone acetate
FL/FR
chocolate
2,4,5-
trimethyl thiazole
FL/FR
citrus
methyl heptenone
FL/FR
coumarinic
phthalide
FL/FR
ethereal
2-
methyl valeraldehyde
FL/FR
iso
propyl formate
FL/FR
iso
valeraldehyde propylene glycol acetal
FL/FR
floral
acetal 318
FR
para-
anisyl butyrate
FL/FR
blue lagoon fragrance
FR
cassis specialty
FR
black
currant bud concrete
FL/FR
ethyl linalyl acetate
FR
iso
eugenyl ethyl acetal
FR
geranyl propionate
FL/FR
hexyl nonanoate
FL/FR
alpha-
ionone
FL/FR
phenethyl acetate
FL/FR
rhodinyl butyrate
FL/FR
rhodinyl isobutyrate
FL/FR
rose butanoate
FL/FR
(Z)-
rose oxide
FL/FR
styralyl isobutyrate
FL/FR
fruity
allyl cyclohexyl propionate
FL/FR
iso
butyl isobutyrate
FL/FR
butyl isobutyrate
FL/FR
neo
caspirene
FL/FR
furfuryl acetate
FL/FR
2-
heptyl butyrate
FL/FR
heptyl butyrate
FL/FR
kiwi specialty
FR
lychee fragrance
FR
methyl cyclohexyl acetate
FR
passion fruit fragrance
FR
tropical indene
FR
tropical ionone
FL/FR
tropical thiazole
FL/FR
green
acetaldehyde butyl phenethyl acetal
FL/FR
iso
butyl methyl ketone
FL/FR
2-iso
butyl pyrazine
FL/FR
2-iso
butyl thiazole
FL/FR
cortex pyridine
FL/FR
cucumber essence
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
galbanum decatriene
FL/FR
galbanum specialty
FR
geranium thiazole
FL/FR
heptanal dimethyl acetal
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(Z)-4-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl isovalerate
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
(E)-2-
hexenal
FL/FR
4-
hexenol
FL/FR
hexyl hexanoate
FL/FR
(Z)-
leaf acetal
FL/FR
methyl heptine carbonate
FL/FR
nerol oxide
FL/FR
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
2-
octen-1-ol
FL/FR
phenoxyethyl isobutyrate
FL/FR
iso
propyl decanoate
FL/FR
herbal
barosma betulina leaf oil
FL/FR
3-
butylidene phthalide
FL/FR
(E)-6-
methyl-3-hepten-2-one
FL/FR
viridiflorol
FL/FR
melon
(Z)-6-
nonen-1-ol
FL/FR
minty
iso
propyl tiglate
FL/FR
musty
cocoa butenal
FL/FR
sulfurous
buchu mercaptan
FL/FR
grapefruit menthane
FL/FR
lychee mercaptan acetate
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
3-(
methyl thio) hexanol
FL/FR
passiflora acetate
FL/FR
2-
phenethyl isothiocyanate
FL/FR
S-
tropical 2-thiobutyrate
FL/FR
4-
tropical oxathiane
FL/FR
tropical
cis-
galbanum oxathiane
FL/FR
hexyl 2-methyl-3-pentenoate
FL/FR
3-
nonen-4-olide
FL/FR
passiflora edulis fruit extract
FL/FR
passiflora edulis fruit water
FL/FR
pina colada fragrance
FR
triflaige A
FR
tropical 3-thiobutyrate
FL/FR
vegetable
endo-1,2,3,3-
tetramethyl bicyclo(2.2.1)heptan-2-ol
FR
waxy
propyl decanoate
FL/FR
woody
alpha-
farnesene
FL/FR
alpha-
farnesene isomer
FL/FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
2-iso
butyl pyrazine
FL/FR
neo
caspirene
FL/FR
S-(2,5-
dimethyl-3-furyl) ethane thioate
FL
ethyl 2-(methyl thio) acetate
FL
ethyl 3-octenoate
FL
2-
ethyl-4,5-dimethyl oxazole
FL
2-
heptyl butyrate
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
(E)-4-
hexenal
FL
hexyl nonanoate
FL/FR
methyl 2-(methyl thio) acetate
FL
2-
methyl thiazole
FL
4-(
methyl thio) butanol
FL
(E)-6-
methyl-3-hepten-2-one
FL/FR
2-
methyl-6-propoxypyrazine
FL
3-
nonen-4-olide
FL/FR
4-
pentenyl isothiocyanate
FL
2-
phenethyl isothiocyanate
FL/FR
S-
prenyl thioisobutyrate
FL
S-
prenyl thioisovalerate
FL
iso
propyl decanoate
FL/FR
propyl decanoate
FL/FR
2-iso
propyl pyridine
FL
2-iso
propyl-3-(methyl thio) pyrazine
FL
sorbyl propionate
FL
styralyl isobutyrate
FL/FR
S-
tropical 2-thiobutyrate
FL/FR
viridiflorol
FL/FR
allyl thiohexanoate
FL
alliaceous
alliaceous
allyl thiopropionate
FL
benzyl mercaptan
FL
cyclopentyl mercaptan
FL
dipropyl disulfide
FL/FR
dipropyl trisulfide
FL
3-
mercapto-2-pentanone
FL
3-
tetrahydrothiophenone
FL
tropical thiazole
FL/FR
anisic
para-
anisyl butyrate
FL/FR
balsamic
iso
propyl cinnamate
FL/FR
caramellic
strawberry furanone acetate
FL/FR
celery
3-
butylidene phthalide
FL/FR
cheesy
methyl ketones
FL
coumarinic
phthalide
FL/FR
creamy
triacetin
FL
estery
furfuryl acetate
FL/FR
fatty
2-
octen-1-ol
FL/FR
floral
alpha-
ionone
FL/FR
rhodinyl butyrate
FL/FR
rhodinyl isobutyrate
FL/FR
tropical ionone
FL/FR
fruity
allyl cyclohexyl propionate
FL/FR
butyl isobutyrate
FL/FR
iso
butyl isobutyrate
FL/FR
black
currant bud concrete
FL/FR
2,4-
hexadien-1-ol
FL
hexyl 2-methyl-3-pentenoate
FL/FR
hexyl hexanoate
FL/FR
3-
mercaptohexyl hexanoate
FL
passion fruit distillates
FL
iso
propyl formate
FL/FR
rose butanoate
FL/FR
4-
tropical oxathiane
FL/FR
iso
valeraldehyde propylene glycol acetal
FL/FR
green
acetaldehyde butyl phenethyl acetal
FL/FR
iso
butyl methyl ketone
FL/FR
2-iso
butyl thiazole
FL/FR
2-iso
butyl-3-methyl pyrazine
FL/FR
cocoa butenal
FL/FR
cortex pyridine
FL/FR
cucumber essence
FL/FR
dibutyl sulfide
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
ethyl (E,Z)-2,4-decadienoate
FL/FR
alpha-
farnesene
FL/FR
alpha-
farnesene isomer
FL/FR
galbanum decatriene
FL/FR
cis-
galbanum oxathiane
FL/FR
geranium thiazole
FL/FR
heptanal dimethyl acetal
FL/FR
(Z)-4-
heptenal
FL/FR
(E)-2-
heptenal
FL
heptyl butyrate
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(Z)-4-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl isovalerate
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
(E)-2-
hexenal
FL/FR
2-
hexyl pyridine
FL
horseradish oil
FL
(Z)-
leaf acetal
FL/FR
methyl heptenone
FL/FR
methyl heptine carbonate
FL/FR
4-
methyl thiazole
FL
3-(5-
methyl-2-furyl) butanal
FL
nerol oxide
FL/FR
4-
penten-1-yl acetate
FL
phenoxyethyl isobutyrate
FL/FR
2-
propyl pyrazine
FL
iso
propyl tiglate
FL/FR
propylene glycol acetone ketal
FL
(Z)-
rose oxide
FL/FR
herbal
barosma betulina leaf oil
FL/FR
buchu oil fractions
FL
honey
phenethyl acetate
FL/FR
juicy
lychee mercaptan acetate
FL/FR
metallic
4-
hexenol
FL/FR
3-(
methyl thio) hexanol
FL/FR
musty
2-
methyl 5-(methyl thio) furan
FL/FR
nutty
2,4,5-
trimethyl thiazole
FL/FR
sulfurous
allyl sulfide
FL
buchu mercaptan
FL/FR
furfuryl methyl sulfide
FL
grapefruit menthane
FL/FR
methyl 2-(methyl thio) butyrate
FL
methyl benzyl disulfide
FL
methyl thiomethyl butyrate
FL
tropical 3-thiobutyrate
FL/FR
tropical
anacardium occidentale fruit puree
FL
3-
mercaptohexyl butyrate
FL
passiflora acetate
FL/FR
passiflora edulis fruit extract
FL/FR
passiflora edulis fruit water
FL/FR
vegetable
2-
methyl valeraldehyde
FL/FR
2-
octen-4-one
FL/FR
radish isothiocyanate
FL
waxy
geranyl propionate
FL/FR
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
(Z)-6-
nonen-1-ol
FL/FR
 
Potential Uses:
FRbanana
FRcucumber
FRgreen
FLhorseradish
FLmilk
FRorange
FRstrawberry
FLtomato
FLvegetable
 
Occurrence (nature, food, other):note
 banana fruit
Search Trop Picture
 bay laurel leaf
Search Trop Picture
 beef
Search PMC Picture
 blueberry fruit juice
Search Trop Picture
 chicken
Search PMC Picture
 coffee
Search PMC Picture
 cucurbita maxima duchesne
Search Trop Picture
 currant black currant fruit
Search Trop Picture
 endive
Search Trop Picture
 hyacinthus orientalis absolute @ 0.01-0.02%
Data GC Search Trop Picture
 kohlrabi stem
Search Trop Picture
 melon
Search PMC Picture
 milk
Search PMC Picture
 raspberry red raspberry plant
Search Trop Picture
 safflower flower
Search Trop Picture
 spearmint oil
Search Trop Picture
 star fruit
Search Trop Picture
 strawberry wild strawberry fruit
Search Trop Picture
 tea green tea
Search Trop Picture
 tea leaf
Search Trop Picture
 tea shoot
Search Trop Picture
 tomato
Search Trop Picture
 watermelon fruit juice
Search Trop Picture
 
Synonyms:
1-ethyl allyl alcohol
alpha-ethyl allyl alcohol
 ethyl vinyl carbinol
1-ethylallyl alcohol
 pent-1-en-3-ol
1 penten 3 ol
1-penten-3-ol (ethyl vinyl carbinol)
1-penten-3-ol natural
1-pentene-3-ol
 vinyl ethyl carbinol
 

Articles:

PubMed:Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
PubMed:Analysis of early lipid oxidation in smoked, comminuted pork or poultry sausages with spices.
PubMed:Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry.
PubMed:Modification of fatty acids changes the flavor volatiles in tomato leaves.
PubMed:Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariate regression.
PubMed:Effect of milk protein concentrate on lipid oxidation and formation of fishy volatiles in herring mince (Clupea harengus) during frozen storage.
PubMed:Medium Effects on the 1,3-Dipolar Cycloaddition of Pyridazinium Dicyanomethanide with Ethyl Vinyl Ketone in Pure and Mixed Solvents from QM/MM Simulations.
PubMed:Reactions of ruthenium hydrides with ethyl-vinyl sulfide.
PubMed:Influence of casein-phospholipid combinations as emulsifier on the physical and oxidative stability of fish oil-in-water emulsions.
PubMed:Pro-oxidant/antioxidant behaviours of ascorbic acid, tocopherol, and plant extracts in n-3 highly unsaturated fatty acid rich oil-in-water emulsions.
PubMed:Catalytic isomerization of allylic alcohols in water by [RuClCp(PTA)2], [RuClCp(HPTA)2]Cl2·2H2O, [RuCp(DMSO-κS)(PTA)2]Cl, [RuCp(DMSO-κS)(PTA)2](OSO2CF3) and [RuCp(DMSO-κS)(HPTA)2]Cl3·2H2O.
PubMed:Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle.
PubMed:Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources.
PubMed:Determination of volatile compounds in New Zealand Greenshell™ mussels (Perna canaliculus) during chilled storage using solid phase microextraction gas chromatography-mass spectrometry.
PubMed:Oxidative stability of an extended shelf-life dairy-based beverage system designed to contribute to heart health.
PubMed:Synthesis of short-chain diols and unsaturated alcohols from secondary alcohol substrates by the Rieske nonheme mononuclear iron oxygenase MdpJ.
PubMed:Phytochemicals to suppress Fusarium head blight in wheat-chickpea rotation.
PubMed:Studies of the gas phase reactions of linalool, 6-methyl-5-hepten-2-ol and 3-methyl-1-penten-3-ol with O3 and OH radicals.
PubMed:Bacterial degradation of tert-amyl alcohol proceeds via hemiterpene 2-methyl-3-buten-2-ol by employing the tertiary alcohol desaturase function of the Rieske nonheme mononuclear iron oxygenase MdpJ.
PubMed:Dichloridotetra-kis-(diniconazole)cobalt(II).
PubMed:Dichloridotetra-kis-(diniconazole)nickel(II).
PubMed:Identification of epoxide functionalities in protonated monofunctional analytes by using ion/molecule reactions and collision-activated dissociation in different ion trap tandem mass spectrometers.
PubMed:Fatty acid composition, oxidative stability and sensory quality of meat from broiler chicken fed autolysate from bacteria grown on natural gas.
PubMed:Structure-activity relationship (SAR) for the prediction of gas-phase ozonolysis rate coefficients: an extension towards heteroatomic unsaturated species.
PubMed:Berry marinades enhance oxidative stability of herring fillets.
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:Relation between developmental stage, sensory properties, and volatile content of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi).
PubMed:Oxidative stability of microencapsulated fish oil powders stabilized by blends of chitosan, modified starch, and glucose.
PubMed:Atmospheric carbon dioxide changes photochemical activity, soluble sugars and volatile levels in broccoli (Brassica oleracea var. italica).
PubMed:Diniconazole.
PubMed:A vinyl acetate sensor based on cataluminescence on MgO nanoparticles.
PubMed:Photooxidation of leaf-wound oxygenated compounds, 1-penten-3-ol, (Z)-3-hexen-1-ol, and 1-penten-3-one, initiated by OH radicals and sunlight.
PubMed:Monitoring of autoxidation in LCPUFA-enriched lipid microparticles by electronic nose and SPME-GCMS.
PubMed:Stereoselective pharmacokinetics of diniconazole enantiomers in rabbits.
PubMed:Influence of substitution, hybridization, and solvent on the properties of C-HO single-electron hydrogen bond in CH3-H2O complex.
PubMed:Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle.
PubMed:RP-HPLC determination of the lipophilicity of bispyridinium reactivators of acetylcholinesterase bearing a but-2-ene connecting linker.
PubMed:Diastereo- and enantioselective hydrogenative aldol coupling of vinyl ketones: design of effective monodentate TADDOL-like phosphonite ligands.
PubMed:Effect of milk protein concentrate on lipid oxidation and formation of fishy volatiles in herring mince (Clupea harengus) during frozen storage.
PubMed:Quality changes during refrigerated storage of MA-packaged pre-rigor fillets of farmed Atlantic cod (Gadus morhua L.) using traditional MAP, CO2 emitter, and vacuum.
PubMed:Analysis of volatile compounds as spoilage indicators in fresh king salmon (Oncorhynchus tshawytscha) during storage using SPME-GC-MS.
PubMed:beta-Estradiol biodegradable microspheres: effect of formulation parameters on encapsulation efficiency and in vitro release.
PubMed:Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production.
PubMed:Analysis of early lipid oxidation in smoked, comminuted pork or poultry sausages with spices.
PubMed:Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry.
PubMed:[Studies on the chemical constituents of the volatiles of Clerodendron bungei].
PubMed:Microemulsion and micellar electrokinetic chromatography of Hematoporphyrin D: a starting material of hematoporphyrin derivative.
PubMed:Nitrile oxide cycloadditions in supercritical carbon dioxide.
PubMed:CYP 17 and CYP 19 inhibitors. Evaluation of fluorine effects on the inhibiting activity of regioselectively fluorinated 1-(Naphthalen-2-ylmethyl)imidazoles.
PubMed:The influence of water on the rates of 1,3-dipolar cycloaddition reactions: trigger points for exponential rate increases in water-organic solvent mixtures. Water-super versus water-normal dipolarophiles.
PubMed:Chemoenzymatic synthesis of optically active, biodegradable polymers based on phenyl- and naphthyl-ethanols esterified with divinyladipate.
PubMed:Effects of including silage in the diet on volatile compound profiles in Montasio cheese and their modification during ripening.
PubMed:Activity and enantioselectivity of wildtype and lid mutated Candida rugosa lipase isoform 1 in organic solvents.
PubMed:Selective hydrogenation by Pd nanoparticles embedded in polyelectrolyte multilayers.
PubMed:Exclusive formation of alpha-methyleneoxetanes in ketene-alkene cycloadditions. Evidence for intervention of both an alpha-methyleneoxetane and the subsequent 1,4-zwitterion.
PubMed:Open-chain carbocyclic analogs of adenosine with dihalovinyl unit as potential inhibitors of S-adenosyl-L-homocysteine hydrolase.
PubMed:Photodecomposition of an acaricide, fenazaquin, in aqueous alcoholic solution.
PubMed:Inflammatory response of rat and human neutrophils exposed to di-(2-ethyl-hexyl)-phthalate-plasticized polyvinyl chloride.
PubMed:The biochemical origin of pentenol emissions from wounded leaves.
PubMed:Simultaneous determination of phthalate di- and monoesters in poly(vinylchloride) products and human saliva by gas chromatography-mass spectrometry.
PubMed:The effect of methanol washing of plasticized polyvinyl chloride on biomaterial-contact-mediated CD11b (mac-1) expression in a rat recirculation model.
PubMed:Detection and quantification of ochratoxin A and deoxynivalenol in barley grains by GC-MS and electronic nose.
PubMed:Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariate regression.
PubMed:Variation of major volatile constituents in various green teas from Southeast Asia.
PubMed:The role of alcohols as solvents in the genotoxicity testing of alpha,beta-unsaturated ketones in the SOS chromotest.
PubMed:New blocking method for the hydroxyl group on carbohydrate. Determination of the O-acylated position of the modified glycolipid.
PubMed:The dehydrofluorinated product of sevoflurane by soda lime reacts with ethanol to produce two products.
PubMed:Characterization of a C-5,13-Cleaving Enzyme of 13(S)-Hydroperoxide of Linolenic Acid by Soybean Seed.
PubMed:Hormonal disregulation mechanism in the rat thyroid tumor induced by diniconazole.
PubMed:The effect of growth retardants on anthocyanin production in carrot cell suspension cultures.
PubMed:Tolerance to 1-pentene-3-ol and to 1-pentene-3-one in relation to alcohol dehydrogenase (ADH) and aldo keto reductase (AKR) activities in Drosophila melanogaster.
PubMed:Analysis of ENU-induced mutations at the Adh locus in Drosophila melanogaster.
PubMed:The structure of stiripentol: 4,4 dimethyl- 1-(3,4-methylenedioxyphenyl)-1-penten-3-ol-a novel antiepileptic drug.
PubMed:Participation of Drosophila melanogaster alcohol dehydrogenase (ADH) in the detoxification of 1-pentene-3-ol and 1-pentene-3-one.
PubMed:Stereo-selective interaction of enantiomers of diniconazole, a fungicide, with purified P-450/14DM from yeast.
PubMed:Stiripentol in acute/chronic efficacy tests in monkey model.
PubMed:An isozyme-specific selective system for the recovery of mammalian cells deficient in hepatic alcohol dehydrogenase activity.
PubMed:Dynamics of the volatile organic substances associated with cyanobacteria and algae in a eutrophic shallow lake.
PubMed:A new type of anticonvulsant, stiripentol. Pharmacological profile and neurochemical study.
PubMed:Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas perolens.
PubMed:Spectral effects of aggregation of protochlorophyll pigments.
 
Notes:
Isol. 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. Flavouring ingredient
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