1-Penten-3-ol

ALDRICH/W358401 - ≥98%, FG

Synonym: Ethyl vinyl carbinol

CAS Number: 616-25-1
Empirical Formula (Hill Notation): C₅H₁₀O
Molecular Weight: 86.13
EC Number: 210-472-1
MDL Number: MFCD00004573
Linear Formula: CH₃CH₂CH(OH)CH=CH₂
Product Type: Chemical

Catalog Number	PKG Qty.	Price


45-W358401-100G-K	100 g	$148.00 1/EAAdd To Favorites	Add To Favorites
45-W358401-1KG-K	1 kg	$752.00 1/EAAdd To Favorites	Add To Favorites
45-W358401-SAMPLE-K		$54.60 1/EAAdd To Favorites	Add To Favorites

agency	meets purity specifications of JECFA
application(s)	flavors and fragrances
assay	≥98%
biological source	synthetic
bp	114-115 °C (lit.)
density	0.838 g/mL at 20 °C (lit.)
	0.839 g/mL at 25 °C (lit.)
documentation	see Safety & Documentation for available documents
food allergen	no known allergens
grade	FG
	Halal
	Kosher
InChI	1S/C5H10O/c1-3-5(6)4-2/h3,5-6H,1,4H2,2H3
InChI key	VHVMXWZXFBOANQ-UHFFFAOYSA-N
organoleptic	green; horseradish; fruity; vegetable; pungent; tropical
Quality Level	400
refractive index	n20/D 1.424 (lit.)
reg. compliance	EU Regulation 1334/2008 & 178/2002
	FDA 21 CFR 172.515
SMILES string	CCC(O)C=C

Application:	A Novel Strategy for Mixed Jam Evaluation: Apparent Indicator, Sensory, Metabolomic, and GC-IMS Analysis.: This study demonstrates the use of 1-Penten-3-ol in enhancing the sensory profiles of mixed fruit jams. The research utilizes gas chromatography-ion mobility spectrometry (GC-IMS) for detailed volatile compound analysis, highlighting its utility in food science for flavor enhancement and quality control (Maimaitiyiming et al., 2024 ). Extending the Shelf Life of Atlantic Salmon (Salmo salar) with Sub-Chilled Storage and Modified Atmosphere Packaging in Recyclable Mono-Material Trays.: This paper explores the impact of 1-Penten-3-ol in modified atmosphere packaging, focusing on its efficacy in prolonging the freshness of seafood. The study provides insights into sustainable packaging solutions and food preservation, crucial for reducing food waste and enhancing food safety (Chan et al., 2023 ). Flavor and Sensory Profile of Chinese Traditional Fish Noodles Produced by Different Silver Carp (hypophthalmichthys molitrix) Mince Ingredients.: Research into the use of 1-Penten-3-ol in enhancing the flavor profile of traditional Chinese fish noodles, emphasizing its role in improving consumer acceptance and culinary innovation. The study combines sensory analysis and flavor profiling, offering valuable data for food chemists and technologists (Zhou et al., 2023 ).
Packaging:	1 kg in glass bottle
Packaging:	100, 200 g in glass bottle

Symbol	GHS02
Signal word	Warning
Hazard statements	H226
Risk Statements	10
Safety Statements	23-24/25
RIDADR	UN 1987C 3 / PGIII
WGK Germany	WGK 3
Flash Point(F)	82.4 °F - closed cup
Flash Point(C)	28 °C - closed cup

Purity	≥98%
bp	114-115 °C (lit.)
Density	0.838 g/mL at 20 °C (lit.); 0.839 g/mL at 25 °C (lit.)
Refractive Index	n20/D 1.424 (lit.)
FEMA Number	3584
UNSPSC	12164502