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
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
| Molecular Formula | C5H10O |
| Molecular Weight | 86.1323 |
| Charge | 0 |
| Count |
|
| Stereochemistry | RACEMIC |
| Additional Stereochemistry | No |
| Defined Stereocenters | 0 / 1 |
| E/Z Centers | 0 |
| Optical Activity | ( + / - ) |
Approval Year
PubMed
| Title | Date | PubMed |
|---|---|---|
| Variation of major volatile constituents in various green teas from Southeast Asia. | 2001 Mar |
|
| 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 |
|
| Modification of fatty acids changes the flavor volatiles in tomato leaves. | 2001 Sep |
|
| The biochemical origin of pentenol emissions from wounded leaves. | 2003 Jan |
|
| Effects of including silage in the diet on volatile compound profiles in Montasio cheese and their modification during ripening. | 2004 Feb |
|
| Nitrile oxide cycloadditions in supercritical carbon dioxide. | 2004 Nov 21 |
|
| Discrimination of olive oils and fruits into cultivars and maturity stages based on phenolic and volatile compounds. | 2005 Oct 5 |
|
| Analysis of early lipid oxidation in smoked, comminuted pork or poultry sausages with spices. | 2005 Sep 21 |
|
| Analysis of volatile compounds as spoilage indicators in fresh king salmon (Oncorhynchus tshawytscha) during storage using SPME-GC-MS. | 2006 Nov 1 |
|
| Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production. | 2006 Oct 4 |
|
| 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 |
|
| Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction. | 2008 Jan |
|
| Effect of milk protein concentrate on lipid oxidation and formation of fishy volatiles in herring mince (Clupea harengus) during frozen storage. | 2008 Jan 9 |
|
| 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 |
|
| Flavour compounds in tomato fruits: identification of loci and potential pathways affecting volatile composition. | 2009 |
|
| Monitoring of autoxidation in LCPUFA-enriched lipid microparticles by electronic nose and SPME-GCMS. | 2009 Jun 15 |
|
| 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 |
|
| Oxidative stability of microencapsulated fish oil powders stabilized by blends of chitosan, modified starch, and glucose. | 2010 Apr 14 |
|
| Freshness characterisation of whiting (Merlangius merlangus) using an SPME/GC/MS method and a statistical multivariate approach. | 2010 Dec |
|
| Increasing omega-3 desaturase expression in tomato results in altered aroma profile and enhanced resistance to cold stress. | 2010 Jun |
|
| Relation between developmental stage, sensory properties, and volatile content of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi). | 2010 May |
|
| 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 |
Patents
| Substance Class |
Chemical
Created
by
admin
on
Edited
Fri Dec 15 17:57:20 GMT 2023
by
admin
on
Fri Dec 15 17:57:20 GMT 2023
|
| Record UNII |
DYU6Q1758M
|
| Record Status |
Validated (UNII)
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| Record Version |
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JECFA EVALUATION |
1-PENTEN-3-OL
Created by
admin on Fri Dec 15 17:57:20 GMT 2023 , Edited by admin on Fri Dec 15 17:57:20 GMT 2023
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CFR |
21 CFR 172.515
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admin on Fri Dec 15 17:57:20 GMT 2023 , Edited by admin on Fri Dec 15 17:57:20 GMT 2023
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DYU6Q1758M
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65446
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DTXSID70862293
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210-472-1
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12020
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1082
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616-25-1
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