|
Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless to pale yellow clear liquid (est) |
| Assay: | 98.00 to 100.00 sum of isomers
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.83500 to 0.83800 @ 25.00 °C.
|
| Pounds per Gallon - (est).: | 6.948 to 6.973
|
| Refractive Index: | 1.42300 to 1.42700 @ 20.00 °C.
|
| Boiling Point: | 114.00 °C. @ 760.00 mm Hg
|
| Boiling Point: | 32.00 °C. @ 15.00 mm Hg
|
| Vapor Pressure: | 11.179000 mmHg @ 25.00 °C. (est) |
| Vapor Density: | 2.9 ( Air = 1 ) |
| Flash Point: | 77.00 °F. TCC ( 25.00 °C. )
|
| logP (o/w): | 0.991 (est) |
| Soluble in: |
| | alcohol | | | water, 4.526e+004 mg/L @ 25 °C (est) | | | water, 9.01E+04 mg/L @ 25 °C (exp) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Type: green |
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less |
| Substantivity: < 1 hour(s) at 100.00 % |
| ethereal horseradish green radish chrysanthemum vegetable tropical fruity |
Odor Description:at 1.00 % in dipropylene glycol. ethereal horseradish green radish chrysanthemum vegetable tropical fruity
Luebke, William tgsc, (2017) |
| Odor sample from: Bedoukian Research, Inc. |
| pungent horseradish green vegetable tropical fruity |
Odor Description:Pungent, horseradish-like, green vegetable and tropical fruity nuances
Mosciano, Gerard P&F 16, No. 2, 49, (1991) |
| Flavor Type: green |
| green radish vegetable rummy truffle oily resinous |
Taste Description: green radish vegetable rummy truffle oily resinous
Luebke, William tgsc, (2017) |
| green vegetable fruity |
Taste Description: at 15.00 ppm. Green vegetable, fruity
Mosciano, Gerard P&F 16, No. 2, 49, (1991) |
| Odor and/or flavor descriptions from others (if found). |
| Bedoukian Research |
| 1-PENTEN-3-OL (ETHYL VINYL CARBINOL) ≥99.0%, Kosher |
Odor Description:A pungent horseradish odor with tropical undertones on dilution
Used for lift in cucumber, melon, berry and vegetable accords for fragrances. |
Taste Description:green
Can be used in banana; cucumber; melon, horseradish; strawberry and tomato flavors for a green lift. |
| FCI SAS |
| 1-PENTEN-3-OL |
| Odor Description:Green, grassy, very powerful and diffusive, somewhat leafy |
Cosmetic Information:
Suppliers:
| Advanced Biotech |
| 1-PENTEN-3-OL NATURAL
94% min. |
| Artiste |
| 1-Penten-3-ol Natural
|
| Augustus Oils |
| 1 Penten 3 Ol
|
| Services |
| Bedoukian Research |
| 1-PENTEN-3-OL (ETHYL VINYL CARBINOL)
≥99.0%, Kosher Odor: A pungent horseradish odor with tropical undertones on dilution Use: Used for lift in cucumber, melon, berry and vegetable accords for fragrances. Flavor: green Can be used in banana; cucumber; melon, horseradish; strawberry and tomato flavors for a green lift. |
| Beijing Lys Chemicals |
| 1-Penten-3-ol
|
| BOC Sciences |
| For experimental / research use only. |
| 1-PENTEN-3-OL 99.0%
|
| Citrus and Allied Essences |
| 1-Penten-3-ol
|
| Market Report |
| DeLong Chemicals America |
| 1-Penten-3-ol, Kosher
|
| EMD Millipore |
| For experimental / research use only. |
| 1-Penten-3-ol
|
| FCI SAS |
| 1-PENTEN-3-OL
Odor: Green, grassy, very powerful and diffusive, somewhat leafy |
| Inoue Perfumery |
| 1-PENTEN-3-OL
|
| Jiangyin Healthway |
| 1-Penten-3-ol
|
| New functional food ingredients |
| Kingchem Laboratories |
| 1 PENTEN 3 OL
Odor: Green, grassy, very powerful, diffusive, somewhat leafy |
| Lluch Essence |
| 1-PENTEN-3-OL
|
| M&U International |
| 1-Penten-3-ol, Kosher
|
| Pearlchem Corporation |
| 1-Penten-3-ol
|
| Penta International |
| 1-PENTEN-3-OL NATURAL
|
| Penta International |
| 1-PENTEN-3-OL
|
| Santa Cruz Biotechnology |
| For experimental / research use only. |
| 1-Penten-3-ol
|
| Sigma-Aldrich |
| 1-Penten-3-ol, ≥98%, FG
|
| Certified Food Grade Products |
| Sunaux International |
| 1-Penten-3-ol
|
| Synerzine |
| 1-Penten-3-ol
|
| Taytonn ASCC |
| 1-Penten-3-ol
Odor: Fruity, Green, Vegetable |
| TCI AMERICA |
| For experimental / research use only. |
| 1-Penten-3-ol >97.0%(GC)
|
| Tengzhou Jitian Aroma Chemiclal |
| 1-Penten-3-ol
|
| Tianjin Danjun International |
| 1-Penten-3-ol
|
| WholeChem |
| 1-Penten-3-ol
|
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xi - Irritant |
R 10 - Flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
|
| |
| Hazards identification |
| |
| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
| |
| Pictogram | |
| |
| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
|
Not determined
|
| Dermal Toxicity: |
|
Not determined
|
| Inhalation Toxicity: |
|
Not determined
|
Safety in Use Information:
| Category: | | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment: Search |
| IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
| Recommendation for 1-penten-3-ol usage levels up to: | | | 0.5000 % in the fragrance concentrate.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 4.30 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 1.00 (μg/capita/day) |
| Structure Class: | II |
| Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). |
| The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library |
| publication number: 11 |
| Click here to view publication 11 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | 8.80000 |
| beverages(nonalcoholic): | - | 3.50000 |
| beverages(alcoholic): | - | 2.00000 |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | - | - |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | - | 4.30000 |
| fruit ices: | - | - |
| gelatins / puddings: | - | 4.30000 |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | - | - |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | - | - |
| meat products: | - | - |
| milk products: | - | - |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | - | - |
| snack foods: | - | - |
| soft candy: | - | 5.00000 |
| soups: | - | - |
| sugar substitutes: | - | - |
| sweet sauces: | - | - |
| |
| Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). |
| Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. |
| | average usage mg/kg | maximum usage mg/kg |
| Dairy products, excluding products of category 02.0 (01.0): | 5.00000 | 35.00000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 2.00000 | 25.00000 |
| Edible ices, including sherbet and sorbet (03.0): | 3.00000 | 50.00000 |
| Processed fruit (04.1): | - | - |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | 7.00000 | 35.00000 |
| Confectionery (05.0): | 4.00000 | 50.00000 |
| Chewing gum (05.3): | - | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 5.00000 | 25.00000 |
| Bakery wares (07.0): | 5.00000 | 50.00000 |
| Meat and meat products, including poultry and game (08.0): | 5.00000 | 50.00000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 2.00000 | 10.00000 |
| Eggs and egg products (10.0): | 1.00000 | 10.00000 |
| Sweeteners, including honey (11.0): | 1.00000 | 10.00000 |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 5.00000 | 25.00000 |
| Foodstuffs intended for particular nutritional uses (13.0): | 3.00000 | 50.00000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 3.00000 | 25.00000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 4.00000 | 50.00000 |
| Ready-to-eat savouries (15.0): | 5.00000 | 100.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 2.00000 | 25.00000 |
Safety References:
| European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
| European Food Safety Authority (EFSA) reference(s): |
Scientific Opinion on Flavouring Group Evaluation 205 (FGE.205): Consideration of genotoxicity data on representatives for 13 a,�-unsaturated aliphatic ketones with terminal double bonds and precursors from chemical subgroup 1.2.2 of FGE.19 by EFSA
View page or View pdf |
Scientific opinion of Flavouring Group Evaluation 205 Revision 1 (FGE.205Rev1): consideration of genotoxicity data on representatives for 13 a,�-unsaturated aliphatic ketones with terminal double bonds and precursors from chemical subgroup 1.2.2 of FGE.19
View page or View pdf |
Scientific Opinion on Flavouring Group Evaluation 63, Revision 3 (FGE.63Rev3): aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07Rev4
View page or View pdf |
Safety and efficacy of oct-1-en-3-ol, pent-1-en-3-ol, oct-1-en-3-one, oct-1-en-3-yl acetate, isopulegol and 5-methylhept-2-en-4-one, belonging to chemical group 5 and of isopulegone and a-damascone belonging to chemical group 8 when used as flavourings for all animal species
View page or View pdf |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):616-25-1 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :12020 |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 1987 |
| WGK Germany:3 |
| pent-1-en-3-ol |
| Chemidplus:0000616251 |
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| acidic |
hibiscus rosa-sinensis flower extract
CS |
| alliaceous |
dibutyl sulfide
FL/FR |
dipropyl disulfide
FL/FR |
| balsamic |
iso propyl cinnamate
FL/FR |
| caramellic |
2-iso butyl-3-methyl pyrazine
FL/FR |
strawberry furanone acetate
FL/FR |
| chocolate |
2,4,5- trimethyl thiazole
FL/FR |
| citrus |
methyl heptenone
FL/FR |
| coumarinic |
phthalide
FL/FR |
| ethereal |
2- methyl valeraldehyde
FL/FR |
iso propyl formate
FL/FR |
iso valeraldehyde propylene glycol acetal
FL/FR |
| floral |
acetal 318
FR |
para- anisyl butyrate
FL/FR |
blue lagoon fragrance
FR |
cassis specialty
FR |
black currant bud concrete
FL/FR |
ethyl linalyl acetate
FR |
iso eugenyl ethyl acetal
FR |
geranyl propionate
FL/FR |
hexyl nonanoate
FL/FR |
alpha- ionone
FL/FR |
phenethyl acetate
FL/FR |
rhodinyl butyrate
FL/FR |
rhodinyl isobutyrate
FL/FR |
rose butanoate
FL/FR |
(Z)- rose oxide
FL/FR |
styralyl isobutyrate
FL/FR |
| fruity |
allyl cyclohexyl propionate
FL/FR |
iso butyl isobutyrate
FL/FR |
butyl isobutyrate
FL/FR |
furfuryl acetate
FL/FR |
heptyl butyrate
FL/FR |
2- heptyl butyrate
FL/FR |
hexyl (E)-tiglate
FL/FR |
kiwi specialty
FR |
lychee fragrance
FR |
methyl cyclohexyl acetate
FR |
neocaspirene
FL/FR |
passion fruit fragrance
FR |
tropical indene
FR |
tropical ionone
FL/FR |
tropical thiazole
FL/FR |
| green |
acetaldehyde butyl phenethyl acetal
FL/FR |
iso butyl methyl ketone
FL/FR |
2-iso butyl pyrazine
FL/FR |
2-iso butyl thiazole
FL/FR |
cortex pyridine
FL/FR |
cucumber essence
FL/FR |
ethyl (E,Z)-2,4-decadienoate
FL/FR |
galbanum decatriene
FL/FR |
galbanum specialty
FR |
geranium thiazole
FL/FR |
green dioxolane
FR |
heptanal dimethyl acetal
FL/FR |
(Z)-4- heptenal
FL/FR |
(Z)-4- hexen-1-ol
FL/FR |
(Z)-2- hexen-1-ol
FL/FR |
(Z)-3- hexen-1-yl (E)-crotonate
FL/FR |
(Z)-3- hexen-1-yl formate
FL/FR |
(Z)-3- hexen-1-yl isovalerate
FL/FR |
(Z)-3- hexen-1-yl pyruvate
FL/FR |
(Z)-3- hexen-1-yl tiglate
FL/FR |
(E)-2- hexenal
FL/FR |
4- hexenol
FL/FR |
hexyl hexanoate
FL/FR |
(Z)- leaf acetal
FL/FR |
methyl heptine carbonate
FL/FR |
nerol oxide
FL/FR |
(Z,Z)-3,6- nonadien-1-ol
FL/FR |
2- octen-1-ol
FL/FR |
phenoxyethyl isobutyrate
FL/FR |
iso propyl decanoate
FL/FR |
| herbal |
barosma betulina leaf oil
FL/FR |
3- butylidene phthalide
FL/FR |
(E)-6- methyl-3-hepten-2-one
FL/FR |
2- pentyl acetate
FL/FR |
viridiflorol
FL/FR |
| melon |
(Z)-6- nonen-1-ol
FL/FR |
| minty |
iso propyl tiglate
FL/FR |
| musty |
cocoa butenal
FL/FR |
| sulfurous |
buchu mercaptan
FL/FR |
ethyl methyl mercaptopropionate
FL/FR |
grapefruit menthane
FL/FR |
lychee mercaptan acetate
FL/FR |
2- methyl 5-(methyl thio) furan
FL/FR |
3-( methyl thio) hexanol
FL/FR |
passiflora acetate
FL/FR |
2- phenethyl isothiocyanate
FL/FR |
S- tropical 2-thiobutyrate
FL/FR |
4- tropical oxathiane
FL/FR |
| tropical |
cis- galbanum oxathiane
FL/FR |
hexyl 2-methyl-3-pentenoate
FL/FR |
3- nonen-4-olide
FL/FR |
passiflora edulis fruit extract
FL/FR |
passiflora edulis fruit water
FL/FR |
pina colada fragrance
FR |
triflaige A (ZEON)
FR |
tropical 3-thiobutyrate
FL/FR |
| vegetable |
endo-1,2,3,3- tetramethyl bicyclo(2.2.1)heptan-2-ol
FR |
| waxy |
propyl decanoate
FL/FR |
| woody |
alpha- farnesene
FL/FR |
alpha- farnesene isomer
FL/FR |
| yeasty |
2- octen-4-one
FL/FR |
| For Flavor |
| No flavor group found for these |
2-iso butyl pyrazine
FL/FR |
S-(2,5- dimethyl-3-furyl) ethane thioate
FL |
ethyl 2-(methyl thio) acetate
FL |
ethyl 3-octenoate
FL |
2- ethyl-4,5-dimethyl oxazole
FL |
2- heptyl butyrate
FL/FR |
(Z)-3- hexen-1-yl (E)-crotonate
FL/FR |
(E)-4- hexenal
FL |
hexyl nonanoate
FL/FR |
methyl 2-(methyl thio) acetate
FL |
2- methyl thiazole
FL |
4-( methyl thio) butanol
FL |
(E)-6- methyl-3-hepten-2-one
FL/FR |
2- methyl-6-propoxypyrazine
FL |
neocaspirene
FL/FR |
3- nonen-4-olide
FL/FR |
4- pentenyl isothiocyanate
FL |
2- phenethyl isothiocyanate
FL/FR |
S- prenyl thioisobutyrate
FL |
S- prenyl thioisovalerate
FL |
propyl decanoate
FL/FR |
iso propyl decanoate
FL/FR |
2-iso propyl pyridine
FL |
2-iso propyl-3-(methyl thio) pyrazine
FL |
sorbyl propionate
FL |
styralyl isobutyrate
FL/FR |
S- tropical 2-thiobutyrate
FL/FR |
viridiflorol
FL/FR |
|
allyl thiohexanoate
FL |
| alliaceous |
| alliaceous |
allyl thiopropionate
FL |
benzyl mercaptan
FL |
cyclopentyl mercaptan
FL |
dipropyl disulfide
FL/FR |
dipropyl trisulfide
FL |
3- mercapto-2-pentanone
FL |
3- tetrahydrothiophenone
FL |
tropical thiazole
FL/FR |
| anisic |
para- anisyl butyrate
FL/FR |
| balsamic |
iso propyl cinnamate
FL/FR |
| caramellic |
strawberry furanone acetate
FL/FR |
| celery |
3- butylidene phthalide
FL/FR |
| cheesy |
methyl ketones
FL |
| coumarinic |
phthalide
FL/FR |
| creamy |
triacetin
FL |
| dairy |
2- pentyl acetate
FL/FR |
| estery |
furfuryl acetate
FL/FR |
| fatty |
2- octen-1-ol
FL/FR |
| floral |
alpha- ionone
FL/FR |
rhodinyl butyrate
FL/FR |
rhodinyl isobutyrate
FL/FR |
tropical ionone
FL/FR |
| fruity |
allyl cyclohexyl propionate
FL/FR |
iso butyl isobutyrate
FL/FR |
butyl isobutyrate
FL/FR |
black currant bud concrete
FL/FR |
2,4- hexadien-1-ol
FL |
hexyl 2-methyl-3-pentenoate
FL/FR |
hexyl hexanoate
FL/FR |
3- mercaptohexyl hexanoate
FL |
passion fruit distillates
FL |
iso propyl formate
FL/FR |
rose butanoate
FL/FR |
4- tropical oxathiane
FL/FR |
iso valeraldehyde propylene glycol acetal
FL/FR |
| green |
acetaldehyde butyl phenethyl acetal
FL/FR |
iso butyl methyl ketone
FL/FR |
2-iso butyl thiazole
FL/FR |
2-iso butyl-3-methyl pyrazine
FL/FR |
cocoa butenal
FL/FR |
cortex pyridine
FL/FR |
cucumber essence
FL/FR |
cynara scolymus leaf extract
FL |
dibutyl sulfide
FL/FR |
dihydroxyacetophenone (mixed isomers)
FL |
ethyl (E,Z)-2,4-decadienoate
FL/FR |
alpha- farnesene
FL/FR |
alpha- farnesene isomer
FL/FR |
galbanum decatriene
FL/FR |
cis- galbanum oxathiane
FL/FR |
geranium thiazole
FL/FR |
heptanal dimethyl acetal
FL/FR |
(E)-2- heptenal
FL |
(Z)-4- heptenal
FL/FR |
heptyl butyrate
FL/FR |
(Z)-4- hexen-1-ol
FL/FR |
(Z)-2- hexen-1-ol
FL/FR |
(Z)-3- hexen-1-yl formate
FL/FR |
(Z)-3- hexen-1-yl isovalerate
FL/FR |
(Z)-3- hexen-1-yl pyruvate
FL/FR |
(Z)-3- hexen-1-yl tiglate
FL/FR |
(E)-2- hexenal
FL/FR |
hexyl (E)-tiglate
FL/FR |
2- hexyl pyridine
FL |
horseradish oil
FL |
(Z)- leaf acetal
FL/FR |
methyl heptenone
FL/FR |
methyl heptine carbonate
FL/FR |
4- methyl thiazole
FL |
3-(5- methyl-2-furyl) butanal
FL |
nerol oxide
FL/FR |
4- penten-1-yl acetate
FL |
phenoxyethyl isobutyrate
FL/FR |
2- propyl pyrazine
FL |
iso propyl tiglate
FL/FR |
propylene glycol acetone ketal
FL |
(Z)- rose oxide
FL/FR |
spinach flavor
FL |
| herbal |
barosma betulina leaf oil
FL/FR |
buchu oil fractions
FL |
| honey |
phenethyl acetate
FL/FR |
| juicy |
lychee mercaptan acetate
FL/FR |
| metallic |
4- hexenol
FL/FR |
3-( methyl thio) hexanol
FL/FR |
| musty |
2- methyl 5-(methyl thio) furan
FL/FR |
| nutty |
2,4,5- trimethyl thiazole
FL/FR |
| radish |
horseradish flavor
FL |
| sulfurous |
allyl sulfide
FL |
broccoli flavor
FL |
brussel sprouts flavor
FL |
buchu mercaptan
FL/FR |
ethyl methyl mercaptopropionate
FL/FR |
furfuryl methyl sulfide
FL |
grapefruit menthane
FL/FR |
methyl 2-(methyl thio) butyrate
FL |
methyl benzyl disulfide
FL |
methyl thiomethyl butyrate
FL |
tropical 3-thiobutyrate
FL/FR |
| tomato |
tomato distillates
FL |
tomato flavor
FL |
| tropical |
anacardium occidentale fruit puree
FL |
3- mercaptohexyl butyrate
FL |
passiflora acetate
FL/FR |
passiflora edulis fruit extract
FL/FR |
passiflora edulis fruit water
FL/FR |
| vegetable |
2- methyl valeraldehyde
FL/FR |
2- octen-4-one
FL/FR |
radish isothiocyanate
FL |
| waxy |
geranyl propionate
FL/FR |
(Z,Z)-3,6- nonadien-1-ol
FL/FR |
(Z)-6- nonen-1-ol
FL/FR |
Potential Uses:
Occurrence (nature, food, other):note
Synonyms:
| 1- | ethyl allyl alcohol | | alpha- | ethyl allyl alcohol | | | ethyl vinyl carbinol | | 1- | ethylallyl alcohol | | | pent-1-en-3-ol | | 1 | penten 3 ol | | 1- | penten-3-ol (ethyl vinyl carbinol) | | 1- | penten-3-ol natural | | 1- | pentene-3-ol | | | vinyl ethyl carbinol |
Articles:
| Info:Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.) |
| PubMed:Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction. |
| PubMed:Analysis of early lipid oxidation in smoked, comminuted pork or poultry sausages with spices. |
| PubMed:Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry. |
| PubMed:Modification of fatty acids changes the flavor volatiles in tomato leaves. |
| PubMed:Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariate regression. |
| PubMed:Effect of milk protein concentrate on lipid oxidation and formation of fishy volatiles in herring mince (Clupea harengus) during frozen storage. |
| PubMed:Medium Effects on the 1,3-Dipolar Cycloaddition of Pyridazinium Dicyanomethanide with Ethyl Vinyl Ketone in Pure and Mixed Solvents from QM/MM Simulations. |
| PubMed:Reactions of ruthenium hydrides with ethyl-vinyl sulfide. |
| PubMed:Influence of casein-phospholipid combinations as emulsifier on the physical and oxidative stability of fish oil-in-water emulsions. |
| PubMed:Pro-oxidant/antioxidant behaviours of ascorbic acid, tocopherol, and plant extracts in n-3 highly unsaturated fatty acid rich oil-in-water emulsions. |
| PubMed:Catalytic isomerization of allylic alcohols in water by [RuClCp(PTA)2], [RuClCp(HPTA)2]Cl2·2H2O, [RuCp(DMSO-κS)(PTA)2]Cl, [RuCp(DMSO-κS)(PTA)2](OSO2CF3) and [RuCp(DMSO-κS)(HPTA)2]Cl3·2H2O. |
| PubMed:Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle. |
| PubMed:Effect of dietary supplementation with either red wine extract or vitamin E on the volatile profile of lamb meat fed with omega-3 sources. |
| PubMed:Determination of volatile compounds in New Zealand Greenshell™ mussels (Perna canaliculus) during chilled storage using solid phase microextraction gas chromatography-mass spectrometry. |
| PubMed:Oxidative stability of an extended shelf-life dairy-based beverage system designed to contribute to heart health. |
| PubMed:Synthesis of short-chain diols and unsaturated alcohols from secondary alcohol substrates by the Rieske nonheme mononuclear iron oxygenase MdpJ. |
| PubMed:Phytochemicals to suppress Fusarium head blight in wheat-chickpea rotation. |
| PubMed:Studies of the gas phase reactions of linalool, 6-methyl-5-hepten-2-ol and 3-methyl-1-penten-3-ol with O3 and OH radicals. |
| PubMed:Bacterial degradation of tert-amyl alcohol proceeds via hemiterpene 2-methyl-3-buten-2-ol by employing the tertiary alcohol desaturase function of the Rieske nonheme mononuclear iron oxygenase MdpJ. |
| PubMed:Dichloridotetra-kis-(diniconazole)cobalt(II). |
| PubMed:Dichloridotetra-kis-(diniconazole)nickel(II). |
| PubMed:Identification of epoxide functionalities in protonated monofunctional analytes by using ion/molecule reactions and collision-activated dissociation in different ion trap tandem mass spectrometers. |
| PubMed:Fatty acid composition, oxidative stability and sensory quality of meat from broiler chicken fed autolysate from bacteria grown on natural gas. |
| PubMed:Structure-activity relationship (SAR) for the prediction of gas-phase ozonolysis rate coefficients: an extension towards heteroatomic unsaturated species. |
| PubMed:Berry marinades enhance oxidative stability of herring fillets. |
| PubMed:Freshness characterisation of whiting (Merlangius merlangus) using an SPME/GC/MS method and a statistical multivariate approach. |
| PubMed: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. |
| PubMed:Relation between developmental stage, sensory properties, and volatile content of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi). |
| PubMed:Oxidative stability of microencapsulated fish oil powders stabilized by blends of chitosan, modified starch, and glucose. |
| PubMed:Atmospheric carbon dioxide changes photochemical activity, soluble sugars and volatile levels in broccoli (Brassica oleracea var. italica). |
| PubMed:Diniconazole. |
| PubMed:A vinyl acetate sensor based on cataluminescence on MgO nanoparticles. |
| PubMed: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. |
| PubMed:Monitoring of autoxidation in LCPUFA-enriched lipid microparticles by electronic nose and SPME-GCMS. |
| PubMed:Stereoselective pharmacokinetics of diniconazole enantiomers in rabbits. |
| PubMed:Influence of substitution, hybridization, and solvent on the properties of C-HO single-electron hydrogen bond in CH3-H2O complex. |
| PubMed:Solid-phase microextraction method for the determination of volatile compounds associated to oxidation of fish muscle. |
| PubMed:RP-HPLC determination of the lipophilicity of bispyridinium reactivators of acetylcholinesterase bearing a but-2-ene connecting linker. |
| PubMed:Diastereo- and enantioselective hydrogenative aldol coupling of vinyl ketones: design of effective monodentate TADDOL-like phosphonite ligands. |
| PubMed:Effect of milk protein concentrate on lipid oxidation and formation of fishy volatiles in herring mince (Clupea harengus) during frozen storage. |
| PubMed: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. |
| PubMed:Analysis of volatile compounds as spoilage indicators in fresh king salmon (Oncorhynchus tshawytscha) during storage using SPME-GC-MS. |
| PubMed:beta-Estradiol biodegradable microspheres: effect of formulation parameters on encapsulation efficiency and in vitro release. |
| PubMed:Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production. |
| PubMed:Analysis of early lipid oxidation in smoked, comminuted pork or poultry sausages with spices. |
| PubMed:Comparison of volatiles of cultured and wild sea bream (Sparus aurata) during storage in ice by dynamic headspace analysis/gas chromatography-mass spectrometry. |
| PubMed:[Studies on the chemical constituents of the volatiles of Clerodendron bungei]. |
| PubMed:Microemulsion and micellar electrokinetic chromatography of Hematoporphyrin D: a starting material of hematoporphyrin derivative. |
| PubMed:Nitrile oxide cycloadditions in supercritical carbon dioxide. |
| PubMed:CYP 17 and CYP 19 inhibitors. Evaluation of fluorine effects on the inhibiting activity of regioselectively fluorinated 1-(Naphthalen-2-ylmethyl)imidazoles. |
| PubMed:The influence of water on the rates of 1,3-dipolar cycloaddition reactions: trigger points for exponential rate increases in water-organic solvent mixtures. Water-super versus water-normal dipolarophiles. |
| PubMed:Chemoenzymatic synthesis of optically active, biodegradable polymers based on phenyl- and naphthyl-ethanols esterified with divinyladipate. |
| PubMed:Effects of including silage in the diet on volatile compound profiles in Montasio cheese and their modification during ripening. |
| PubMed:Activity and enantioselectivity of wildtype and lid mutated Candida rugosa lipase isoform 1 in organic solvents. |
| PubMed:Selective hydrogenation by Pd nanoparticles embedded in polyelectrolyte multilayers. |
| PubMed:Exclusive formation of alpha-methyleneoxetanes in ketene-alkene cycloadditions. Evidence for intervention of both an alpha-methyleneoxetane and the subsequent 1,4-zwitterion. |
| PubMed:Open-chain carbocyclic analogs of adenosine with dihalovinyl unit as potential inhibitors of S-adenosyl-L-homocysteine hydrolase. |
| PubMed:Photodecomposition of an acaricide, fenazaquin, in aqueous alcoholic solution. |
| PubMed:Inflammatory response of rat and human neutrophils exposed to di-(2-ethyl-hexyl)-phthalate-plasticized polyvinyl chloride. |
| PubMed:The biochemical origin of pentenol emissions from wounded leaves. |
| PubMed:Simultaneous determination of phthalate di- and monoesters in poly(vinylchloride) products and human saliva by gas chromatography-mass spectrometry. |
| PubMed:The effect of methanol washing of plasticized polyvinyl chloride on biomaterial-contact-mediated CD11b (mac-1) expression in a rat recirculation model. |
| PubMed:Detection and quantification of ochratoxin A and deoxynivalenol in barley grains by GC-MS and electronic nose. |
| PubMed:Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariate regression. |
| PubMed:Variation of major volatile constituents in various green teas from Southeast Asia. |
| PubMed:The role of alcohols as solvents in the genotoxicity testing of alpha,beta-unsaturated ketones in the SOS chromotest. |
| PubMed:New blocking method for the hydroxyl group on carbohydrate. Determination of the O-acylated position of the modified glycolipid. |
| PubMed:The dehydrofluorinated product of sevoflurane by soda lime reacts with ethanol to produce two products. |
| PubMed:Characterization of a C-5,13-Cleaving Enzyme of 13(S)-Hydroperoxide of Linolenic Acid by Soybean Seed. |
| PubMed:Hormonal disregulation mechanism in the rat thyroid tumor induced by diniconazole. |
| PubMed:The effect of growth retardants on anthocyanin production in carrot cell suspension cultures. |
| PubMed:Tolerance to 1-pentene-3-ol and to 1-pentene-3-one in relation to alcohol dehydrogenase (ADH) and aldo keto reductase (AKR) activities in Drosophila melanogaster. |
| PubMed:Analysis of ENU-induced mutations at the Adh locus in Drosophila melanogaster. |
| PubMed:The structure of stiripentol: 4,4 dimethyl- 1-(3,4-methylenedioxyphenyl)-1-penten-3-ol-a novel antiepileptic drug. |
| PubMed:Participation of Drosophila melanogaster alcohol dehydrogenase (ADH) in the detoxification of 1-pentene-3-ol and 1-pentene-3-one. |
| PubMed:Stereo-selective interaction of enantiomers of diniconazole, a fungicide, with purified P-450/14DM from yeast. |
| PubMed:Stiripentol in acute/chronic efficacy tests in monkey model. |
| PubMed:An isozyme-specific selective system for the recovery of mammalian cells deficient in hepatic alcohol dehydrogenase activity. |
| PubMed:Dynamics of the volatile organic substances associated with cyanobacteria and algae in a eutrophic shallow lake. |
| PubMed:A new type of anticonvulsant, stiripentol. Pharmacological profile and neurochemical study. |
| PubMed:Volatile compounds produced in sterile fish muscle (Sebastes melanops) by Pseudomonas perolens. |
| PubMed:Spectral effects of aggregation of protochlorophyll pigments. |
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Notes: Isol. 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. Flavouring ingredient
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3D/inchi