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

4-penten-1-ol
2-allylethyl alcohol

Supplier Sponsors

Name:pent-4-en-1-ol
CAS Number: 821-09-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:212-473-2
FDA UNII: W0558TQC6F
Nikkaji Web:J105H
Beilstein Number:1560163
MDL:MFCD00002975
XlogP3-AA:1.00 (est)
Molecular Weight:86.13390000
Formula:C5 H10 O
NMR Predictor:Predict (works with chrome, Edge or firefox)
Category:flavoring 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
DG SANTE Food Flavourings:02.201 pent-4-en-1-ol
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.84300 to 0.84900 @ 25.00 °C.
Pounds per Gallon - (est).: 7.015 to 7.065
Refractive Index:1.42700 to 1.43300 @ 20.00 °C.
Boiling Point: 137.00 °C. @ 760.00 mm Hg
Vapor Pressure:2.450000 mmHg @ 25.00 °C. (est)
Flash Point: 110.00 °F. TCC ( 43.33 °C. )
logP (o/w): 0.776 (est)
Soluble in:
 alcohol
 water, 3.917e+004 mg/L @ 25 °C (est)
 water, 5.70E+04 mg/L @ 25 °C (exp)
Insoluble in:
 water
 
Organoleptic Properties:
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
4-Penten-1-ol
EMD Millipore
For experimental / research use only.
4-Penten-1-ol
sds
Matrix Scientific
For experimental / research use only.
Pent-4-en-1-ol, 97%
sds
Penta International
4-PENTEN-1-OL
Santa Cruz Biotechnology
For experimental / research use only.
4-Penten-1-ol
Sigma-Aldrich: Aldrich
For experimental / research use only.
4-Penten-1-ol 99%
sds
TCI AMERICA
For experimental / research use only.
4-Penten-1-ol >98.0%(GC)
sds
 
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:
flavoring agents
Recommendation for 4-penten-1-ol usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3900 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
Structure Class: I
 
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): 7.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000050.00000
Processed fruit (04.1): 7.0000035.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Chewing gum (05.3): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 5.0000025.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 20.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.0000025.00000
 
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):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 6 (FGE.06): Straight-and branched-chain aliphatic unsatured primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1 and 4
View page or View pdf

Flavouring Group Evaluation 6, Revision 1 (FGE.06Rev1) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 62 (FGE.62) Consideration of linear and branched-chain aliphatic unsaturated, unconjugated alcohols, aldehydes, acids, and related esters evaluated by JECFA (61st meeting) structurally related to esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids evaluated by EFSA in FGE.05 (2005) and to straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters evaluated by EFSA in FGE.06 (2004) (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 06, Revision 2 (FGE.06Rev2): Straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1 and 4
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 06, Revision 3 (FGE.06Rev3): Straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1 and 4
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 06, Revision 4 (FGE.06Rev4): Straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids and esters from chemical groups 1, 3 and 4
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :13181
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1987
WGK Germany:3
pent-4-en-1-ol
Chemidplus:0000821090
 
References:
 pent-4-en-1-ol
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):13181
Pubchem (sid):134977758
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
HMDB (The Human Metabolome Database):Search
Export Tariff Code:2905.29.9000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
None Found
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 sato
Search PMC Picture
 
Synonyms:
2-allyl ethyl alcohol
2-allylethyl alcohol
 pent-4-en-1-ol
4-pentenol
4-pentenyl alcohol
4-pentenylalcohol
 

Articles:

PubMed:Mechanistic investigation of the base-promoted cycloselenoetherification of pent-4-en-1-ol.
PubMed:The first total synthesis of (±)-4-methoxydecanoic acid: a novel antifungal fatty acid.
PubMed:Entrainer effect on photochirogenesis in near- and supercritical carbon dioxide: dramatic enhancement of enantioselectivity.
PubMed:Highly efficient asymmetric synthesis of fluvirucinine A1 via Zr-catalyzed asymmetric carboalumination of alkenes (ZACA)-lipase-catalyzed acetylation tandem process.
PubMed:Characterizing ionic liquids as reaction media through a chemical probe.
PubMed:Asymmetric synthesis of anti-1,2-amino alcohols via the Borono-Mannich reaction: a formal synthesis of (-)-swainsonine.
PubMed:Regio- and stereoselective nickel-catalyzed homoallylation of aldehydes with 1,3-dienes.
PubMed:Precise investigation of the axial ligand substitution mechanism on a hydrogenphosphato-bridged lantern-type platinum(III) binuclear complex in acidic aqueous solution.
PubMed:Synthesis of unsaturated amino alcohols through unexpectedly selective Ru-catalyzed cross-metathesis reactions.
PubMed:Alpha-N-acetylmannosamine (ManNAc) synthesis via rhodium(II)-catalyzed oxidative cyclization of glucal 3-carbamates.
PubMed:General approach to glycosidase inhibitors. Enantioselective synthesis of deoxymannojirimycin and swainsonine.
PubMed:Antioxidative compounds isolated from the rhizomes of smaller galanga (Alpinia officinarum Hance).
PubMed:Platinum-catalyzed intramolecular hydroalkoxylation of gamma- and delta-hydroxy olefins to form cyclic ethers.
PubMed:Mechanism of the axial ligand substitution reactions on the head-to-tail alpha-pyridonato-bridged cis-diammineplatinum(III) dinuclear complex with olefins.
PubMed:Glycosynthase-catalysed syntheses at pH below neutrality.
PubMed:Isolation and characterization of some antioxidative compounds from the rhizomes of smaller galanga (Alpinia officinarum Hance).
PubMed:Bis(pyridine)-based bromonium ions. Molecular structures of bis(2,4,6-collidine)bromonium perchlorate and bis(pyridine)bromonium triflate and the mechanism of the reactions of 1,2-bis(2'-pyridylethynyl)benzenebrominum triflate and bis(pyridine)bromonium triflate with acceptor olefins.
PubMed:Mechanism of ketone and alcohol formations from alkenes and alkynes on the head-to-head 2-pyridonato-bridged cis-diammineplatinum(III) dinuclear complex.
PubMed:Mechanistic Evaluation of the Transfer of Br(+) from Bis(sym-collidine)bromonium Triflate to Acceptor Alkenes.
PubMed:Identification of 2,3-dihydro-gamma-ionylideneethanol in Cercospora cruenta.
PubMed:Studies on the mechanism of the reaction between coenzyme B12 and cyanide: direct 1H NMR spectroscopic evidence for a (beta-5'-deoxyadenosyl)(alpha-cyano)cobalamin intermediate.
PubMed:Mechanistic evaluation of the halocyclization of 4-penten-1-ol by some Bis(2-substituted pyridine) and Bis(2,6-disubstituted pyridine)bromonium triflates
PubMed:High-Yielding Enantioselective Synthesis of the Macrolactam Aglycon of Sch 38516 from Two Units of (2R)-2-Ethyl-4-penten-1-ol.
PubMed:Peroxidase-catalyzed oxidation of pentachlorophenol.
PubMed:Studies on WF-3681, a novel aldose reductase inhibitor. II. Structure determination and synthesis.
 
Notes:
None found
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