CasNo.616-25-1,1-Penten-3-ol-CAS NO.: 616-25-1,(616-25-1) Suppliers

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Keywords

1-Penten-3-ol (±)-pent-1-en-3-ol 1-Pentene-3-ol

Quick Details

Appearance:powder
Application:Synthetic fragrances
PackAge:drum
ProductionCapacity:10000|Gram|Day
Storage:Room temperature
Transportation:By sea or by air

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Details:

1-Penten-3-ol Basic information

Description References

Product Name:	1-Penten-3-ol
Synonyms:	1-Pentn-3-ol;(±)-pent-1-en-3-ol;1-Pentene-3-ol;alpha-Ethylallyl alcohol;pent-1-en-3-ol;penten-3-ol;FEMA 2584;FEMA 3584
CAS:	616-25-1
MF:	C5H10O
MW:	86.13
EINECS:	210-472-1
Product Categories:	API intermediates;alcohol Flavor;-
Mol File:	616-25-1.mol

1-Penten-3-ol Chemical Properties

Melting point	14.19°C (estimate)
Boiling point	114-115 °C(lit.)
density	0.839 g/mL at 25 °C(lit.)
FEMA	3584 \| 1-PENTEN-3-OL
refractive index	n20/D 1.424(lit.)
Fp	77 °F
storage temp.	Flammables area
solubility	90.1g/l
form	Powder
pka	14.49±0.20(Predicted)
color	Light yellow to beige
Water Solubility	Slightly soluble in water
JECFA Number	1150
BRN	1719834
Stability:	Stable. Flammable - note flashpoint is close to room temperature. Incompatible with strong oxidizing agents.
InChIKey	VHVMXWZXFBOANQ-UHFFFAOYSA-N
CAS DataBase Reference	616-25-1(CAS DataBase Reference)
NIST Chemistry Reference	1-Penten-3-ol(616-25-1)
EPA Substance Registry System	1-Penten-3-ol (616-25-1)

Safety Information

Hazard Codes	Xn
Risk Statements	10-37-20
Safety Statements	23-24/25-16
RIDADR	UN 1987 3/PG 3
WGK Germany	3
TSCA	Yes
HazardClass	3
PackingGroup	III
HS Code	29052900

MSDS Information

Provider	Language
ACROS	English
SigmaAldrich	English
ALFA	English

1-Penten-3-ol Usage And Synthesis

Description	1-Penten-3-ol is a colorless to pale yellow liquid with a powerful, mild grassy-green odor. 1-Penten-3-ol can be extracted 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. 1-Penten-3-ol is used as a nature identical flavor and fragrance agent. It can be used to add cucumber, melon, berry, horseradish, strawberry, and tomato flavor to foods and beverages.
References	[1] # [2] George A. Burdock (2016) Fenaroli's Handbook of Flavor Ingredients, Sixth Edition.
Chemical Properties	colourless liquid
Occurrence	Reported found in over 100 foods and beverages including orange; strawberry, banana, orange peel oil, raspberry, raw asparagus, shallot, crispbread, smoked fatty fish, red wine, black tea, partially fermented tea, green tea, roasted peanut, soybean, scallop, tomato, apricot, tangerine juice, bilberry, other berries, guava, melon, papaya, cabbage, kohlrabi, peas, cooked potato, ginger, tomato, spearmint oil, Scotch spearmint oil, mustard, wheat and rye bread, parmesan cheese, boiled egg, cooked fish, fish oil, roasted chicken, cooked beef, pork fat, hop oil, beer, olive, beans, mango, starfruit, dill herb, lovage leaf, laurel, malt, kiwifruit, endive, shrimp, oyster, nectarine, okra, clam, cape gooseberry and maté.
Preparation	By prolonged contact of 1-chloro-2-pentene with NaOH solution.
Aroma threshold values	Detection: 400 ppb
Taste threshold values	Taste characteristics at 15 ppm: green vegetable and fruity.