1-PENTEN-3-OL

Details

Stereochemistry	RACEMIC
Molecular Formula	C5H10O
Molecular Weight	86.1323
Optical Activity	( + / - )
Defined Stereocenters	0 / 1
E/Z Centers	0
Charge	0

SHOW SMILES / InChI

Structure Search

SMILES

CCC(O)C=C

InChI

InChIKey=VHVMXWZXFBOANQ-UHFFFAOYSA-N

InChI=1S/C5H10O/c1-3-5(6)4-2/h3,5-6H,1,4H2,2H3

HIDE SMILES / InChI

Approval Year

PubMed

Title	Date	PubMed
Variation of major volatile constituents in various green teas from Southeast Asia.	2001 Mar	11312870
Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariate regression.	2001 May	11368607
Modification of fatty acids changes the flavor volatiles in tomato leaves.	2001 Sep	11551543
The biochemical origin of pentenol emissions from wounded leaves.	2003 Jan	12482451
Effects of including silage in the diet on volatile compound profiles in Montasio cheese and their modification during ripening.	2004 Feb	15068068
Nitrile oxide cycloadditions in supercritical carbon dioxide.	2004 Nov 21	15543310
Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds.	2005 Oct 5	16190670
Analysis of early lipid oxidation in smoked, comminuted pork or poultry sausages with spices.	2005 Sep 21	16159172
Analysis of volatile compounds as spoilage indicators in fresh king salmon (Oncorhynchus tshawytscha) during storage using SPME-GC-MS.	2006 Nov 1	17061824
Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production.	2006 Oct 4	17002434
Quality changes during refrigerated storage of MA-packaged pre-rigor fillets of farmed Atlantic cod (Gadus morhua L.) using traditional MAP, CO2 emitter, and vacuum.	2007 Nov	18034737
Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.	2008 Jan	18211375
Effect of milk protein concentrate on lipid oxidation and formation of fishy volatiles in herring mince (Clupea harengus) during frozen storage.	2008 Jan 9	18052036
Metabolic characterization of loci affecting sensory attributes in tomato allows an assessment of the influence of the levels of primary metabolites and volatile organic contents.	2009	19346240
Flavour compounds in tomato fruits: identification of loci and potential pathways affecting volatile composition.	2009	19088332
Monitoring of autoxidation in LCPUFA-enriched lipid microparticles by electronic nose and SPME-GCMS.	2009 Jun 15	19362186
Photooxidation of leaf-wound oxygenated compounds, 1-penten-3-ol, (Z)-3-hexen-1-ol, and 1-penten-3-one, initiated by OH radicals and sunlight.	2009 Mar 15	19368179
Oxidative stability of microencapsulated fish oil powders stabilized by blends of chitosan, modified starch, and glucose.	2010 Apr 14	20222732
Freshness characterisation of whiting (Merlangius merlangus) using an SPME/GC/MS method and a statistical multivariate approach.	2010 Dec	20718023
Increasing omega-3 desaturase expression in tomato results in altered aroma profile and enhanced resistance to cold stress.	2010 Jun	20382895
Relation between developmental stage, sensory properties, and volatile content of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi).	2010 May	20546419
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.	2010 Oct 14	20714602

Patents

Name

Type

Language

1-PENTEN-3-OL

Systematic Name

English

FEMA NO. 3584

Code

English

3-HYDROXY-1-PENTENE

Systematic Name

English

.ALPHA.-ETHYLALLYL ALCOHOL

Systematic Name

English

1-PENTEN-3-OL, (±)-

Systematic Name

English

NSC-65446

Code

English

1-PENTEN-3-OL [FHFI]

Common Name

English

(±)-1-PENTEN-3-OL

Systematic Name

English

ETHYL VINYL CARBINOL

Systematic Name

English

1-ETHYLALLYL ALCOHOL

Systematic Name

English

Classification Tree Code System Code

JECFA EVALUATION

1-PENTEN-3-OL