1-Penten-3-ol Chemical Properties

Melting point:

14.19°C (estimate)

Boiling point:

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 

3584 | 1-PENTEN-3-OL

Flash point:

77 °F

storage temp. 

Sealed in dry,2-8°C

solubility 

90.1g/l

form 

Powder

pka

14.49±0.20(Predicted)

color 

Light yellow to beige

Odor

at 1.00 % in dipropylene glycol. ethereal horseradish green radish chrysanthemum vegetable tropical fruity

Odor Type

green

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

LogP

1.05

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

• Language:English Provider:ACROS
• Language:English Provider:SigmaAldrich
• Language:English Provider:ALFA

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] http://foodb.ca/compounds/FDB008240
[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.

Uses

1-Penten-3-ol is a food additive and can be found in banana oil essence.

Definition

ChEBI: 1-Penten-3-ol is an alcohol.

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.

1-Penten-3-ol(616-25-1)Related Product Information

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• 1-Pentene
• 1,3-Cyclopentadiene
• TRANS-1,3-PENTADIENE
• 1-Propanol
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• METHYLCYCLOPENTADIENE DIMER
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