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

2-penten-1-ol
pent-2-en-1-ol

Supplier Sponsors

CAS Number: 20273-24-9Picture of molecule3D/inchi
FDA UNII: Search
CoE Number:665
XlogP3-AA:0.90 (est)
Molecular Weight:86.13390000
Formula:C5 H10 O
NMR Predictor:Predict (works with chrome, Edge or firefox)
EFSA/JECFA Comments:
The chemical name should be changed to Pent-(2Z)-en-1-ol and the CAS number to 1576-95-0, according to the specifcations provided (Documentation provided to EFSA nr: 1) 95% (2Z)-isomer
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:1793 (Z)-2-penten-1-ol
DG SANTE Food Flavourings:02.050 pent-2-en-1-ol
FDA Mainterm (SATF):20273-24-9 ; 2-PENTEN-1-OL
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 99.40 to 99.90
Food Chemicals Codex Listed: No
Specific Gravity:0.84400 to 0.85000 @ 25.00 °C.
Pounds per Gallon - (est).: 7.023 to 7.073
Refractive Index:1.42700 to 1.43300 @ 20.00 °C.
Boiling Point: 139.00 to 141.00 °C. @ 760.00 mm Hg
Vapor Pressure:2.408000 mmHg @ 25.00 °C. (est)
Flash Point: 123.00 °F. TCC ( 50.60 °C. ) (est)
logP (o/w): 1.146 (est)
Soluble in:
 alcohol
 water, slightly
 water, 4.572e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Description:green
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Aston Chemical
For experimental / research use only.
2-Penten-1-ol
BOC Sciences
For experimental / research use only.
2-Penten-1-ol
Parchem
2-penten-1-ol
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
Safety Information:
 
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
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for 2-penten-1-ol usage levels up to:
  0.0500 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 2.40 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): ND (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 1700 (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): 5.7000012.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 1.5000014.25000
Edible ices, including sherbet and sorbet (03.0): --
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 5.000005.03000
Confectionery (05.0): 5.5000014.46000
Chewing gum (05.3): 6.0200020.87000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 4.8000011.55000
Bakery wares (07.0): 5.0000017.00000
Meat and meat products, including poultry and game (08.0): 0.900002.98000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 2.000005.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 2.000004.43000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 1.000002.00000
Ready-to-eat savouries (15.0): 2.500004.50000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
 
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):

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev.1): 74 a,ß-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19
View page or View pdf

Safety and efficacy of 26 compounds belonging to chemical group 3 (a,ß-unsaturated straight-chain and branched-chain aliphatic primary alcohols, aldehydes, acids and esters) when used as flavourings for all animal species and categories
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 71 Revision 1 (FGE.71Rev1): consideration of aliphatic, linear, a,ß-unsaturated alcohols, aldehydes, carboxylic acids, and related esters evaluated by JECFA (63rd and 69th meeting) structurally related to flavouring substances evaluated in FGE.05Rev3
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 :15306
National Institute of Allergy and Infectious Diseases:Data
pent-2-en-1-ol
Chemidplus:0020273249
 
References:
 pent-2-en-1-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:20273-24-9
Pubchem (cid):15306
Pubchem (sid):134994541
 
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
FDA Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB31604
FooDB:FDB008239
Typical G.C.
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
 angelica seed oil @ 0.30%
Data GC Search Trop Picture
 asparagus
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 bilberry fruit
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 blueberry fruit
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 broccoli asparagus broccoli plant
Search Trop Picture
 crayfish
Search PMC Picture
 kiwi fruit
Search Trop Picture
 safflower bud
Search Trop Picture
 
Synonyms:
 pent-2-en-1-ol
 pent-2-enol
2-pentenol
 

Articles:

PubMed:Electrophysiological and behavioral responses of male fall webworm moths (Hyphantria cunea) to Herbivory-induced mulberry (Morus alba) leaf volatiles.
PubMed:Field attraction of the vine weevil Otiorhynchus sulcatus to kairomones.
PubMed:Formation of sulfonyl aromatic alcohols by electrolysis of a bisazo reactive dye.
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: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:Atmospheric carbon dioxide changes photochemical activity, soluble sugars and volatile levels in broccoli (Brassica oleracea var. italica).
PubMed:Fragrance material review on (Z)-2-penten-1-ol.
PubMed:Partial oxidation of allylic and primary alcohols with O(2) by photoexcited TiO(2).
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:Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis).
PubMed:Lipase specificity toward some acetylenic and olefinic alcohols in the esterification of pentanoic and stearic acids.
PubMed:An enzymatic formation of 13-oxo-trideca-9,11-dienoic acid from 13-hydroperoxylinolenic acid by a homolytic hydroperoxide lyase in elicitor-treated soybean cotyledons.
PubMed:Cytochrome P450cam-catalyzed oxidation of a hypersensitive radical probe.
PubMed:Stereospecific reductions of 2-en-1-ols catalyzed by Clostridium kluyveri.
 
Notes:
Isol. from green and black tea (Thea sinensis)
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