(E)-2-penten-1-ol, 1576-96-1

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CODE153794 CODE153794
Product(s):
1576-96-1 trans-2-Penten-1-ol 95%

Penta International Corporation

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CODE153794 CODE153794
Product(s):
16-10550 TRANS-2-PENTENOL

Name:	(E)-pent-2-en-1-ol
CAS Number:	1576-96-1	3D/inchi
ECHA EINECS - REACH Pre-Reg:	216-416-2
FDA UNII:	5173J66S69
Nikkaji Web:	J127.237C
MDL:	MFCD00002926
XlogP3-AA:	0.90 (est)
Molecular Weight:	86.13390000
Formula:	C5 H10 O
NMR Predictor:	Predict (works with chrome, Edge or firefox)

Category:flavoring agents

US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:

Google Scholar:	Search
Google Books:	Search
Google Scholar: with word "volatile"	Search
Google Scholar: with word "flavor"	Search
Google Scholar: with word "odor"	Search
Perfumer and Flavorist:	Search
Google Patents:	Search
US Patents:	Search
EU Patents:	Search
Pubchem Patents:	Search
PubMed:	Search
NCBI:	Search

Physical Properties:

Appearance:	colorless clear liquid (est)
Assay:	95.00 to 100.00
Food Chemicals Codex Listed:	No
Boiling Point:	138.00 to 140.00 °C. @ 760.00 mm Hg
Boiling Point:	45.00 to 46.00 °C. @ 15.00 mm Hg
Vapor Pressure:	2.408000 mmHg @ 25.00 °C. (est)
Flash Point:	123.00 °F. TCC ( 50.56 °C. )
logP (o/w):	1.146 (est)
Soluble in:
	alcohol
	water, 4.572e+004 mg/L @ 25 °C (est)
Insoluble in:
	water

Organoleptic Properties:

Odor Description:mushroom

Odor and/or flavor descriptions from others (if found).

Cosmetic Information:

None found

Suppliers:

BOC Sciences

For experimental / research use only.

trans-2-Penten-1-ol 95%

Penta International

TRANS-2-PENTENOL

Santa Cruz Biotechnology

For experimental / research use only.

trans-2-Penten-1-ol

Sigma-Aldrich: Aldrich

For experimental / research use only.

(E)-2-Penten-1-ol 95%

sds

Safety Information:

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable. R 38 - Irritating to skin. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 37/39 - Wear suitable 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:
flavoring agents
Recommendation for (E)-2-penten-1-ol usage levels up to:
	not for fragrance use.

Safety References:

EPI System: View

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :5364920

National Institute of Allergy and Infectious Diseases:Data

WISER:UN 1987

WGK Germany:3

(E)-pent-2-en-1-ol

Chemidplus:0001576961

References:

	(E)-pent-2-en-1-ol
NIST Chemistry WebBook:	Search Inchi
Pubchem (cid):	5364920
Pubchem (sid):	135058544
Flavornet:	1576-96-1

Other Information:

(IUPAC):	Atomic Weights of the Elements 2011 (pdf)
Videos:	The Periodic Table of Videos
tgsc:	Atomic Weights use for this web site
(IUPAC):	Periodic Table of the Elements
HMDB (The Human Metabolome Database):	HMDB31604
FooDB:	FDB008238
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View

Potential Blenders and core components note

None Found

Potential Uses:

None Found

Occurrence (nature, food, other):note

	fish oil enriched milk Search PMC Picture
	grape Search Trop Picture
	mussels cooked mussels Search PMC Picture
	olive oil Search Trop Picture
	safflower bud Search Trop Picture
	safflower leaf Search Trop Picture
	turbot Search Trop Picture
	turbot cooked turbot Search Trop Picture

Synonyms:

(E)-	pent-2-en-1-ol
trans-	pent-2-en-1-ol
trans-2-	penten-1-ol
(E)-2-	pentenol
trans-2-	pentenol

Articles:

PubMed:Partial oxidation of allylic and primary alcohols with O(2) by photoexcited TiO(2).

PubMed:Critical comparison of three olfactometric methods for the identification of the most potent odorants in cooked mussels (Mytilus edulis).

Notes:

Isol. from grapes and fruits of Vaccinium spp.

(E)-2-penten-1-ol trans-2-pentenol

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Articles:

(E)-2-penten-1-ol
trans-2-pentenol