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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: | 96.00 to 100.00 % sum of isomers
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| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.84900 to 0.85600 @ 25.00 °C.
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| Pounds per Gallon - (est).: | 7.065 to 7.123
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| Refractive Index: | 1.43300 to 1.43900 @ 20.00 °C.
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| Boiling Point: | 138.00 °C. @ 760.00 mm Hg
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| Boiling Point: | 40.00 °C. @ 20.00 mm Hg
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| Vapor Pressure: | 2.408000 mmHg @ 25.00 °C. (est) |
| Vapor Density: | >1 ( Air = 1 ) |
| Flash Point: | 119.00 °F. TCC ( 48.33 °C. )
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| logP (o/w): | 1.146 (est) |
| Soluble in: |
| | alcohol | | | water, 4.572e+004 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
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| Odor Type: green |
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| Odor Strength: | medium , recommend smelling in a 10.00 % solution or less |
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| Substantivity: | < 1 hour(s) at 100.00 % |
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| | green phenolic nasturtium ethereal medicinal aldehydic cherry narcissus metallic fruity |
Odor Description: at 10.00 % in dipropylene glycol. | green phenolic nasturtium ethereal medicinal aldehydic cherry narcissus metallic fruity Luebke, William tgsc, (2017) |
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| Flavor Type: green |
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| | ethereal green nasturtium spicy mustard horseradish |
Taste Description:
| ethereal green nasturtium spicy mustard horseradish Luebke, William tgsc, (2017) |
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| Odor and/or flavor descriptions from others (if found). |
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| Bedoukian Research |
| cis-2-PENTEN-1-OL ≥96.0% (cis), Kosher |
| Odor Description: | An ethereal, fruity odor reminiscent of cherry upon dilution For a fruity, cherry topnote. |
| Taste Description: | Slight sharp, mustard, horse radish Can add sharp, pungent notes to a variety of sweet and savory applications. |
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Cosmetic Information:
Suppliers:
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.
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| Hazards identification |
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| Classification of the substance or mixture |
| GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
| None found. |
| GHS Label elements, including precautionary statements |
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| Pictogram | |
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| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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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 (Z)-2-penten-1-ol usage levels up to: | | | 2.0000 % in the fragrance concentrate.
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| 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: 23 |
| Click here to view publication 23 |
| | average usual ppm | average maximum ppm |
| baked goods: | 10.00000 | 50.00000 |
| beverages(nonalcoholic): | 5.00000 | 25.00000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | 5.00000 | 25.00000 |
| cheese: | 7.00000 | 35.00000 |
| chewing gum: | - | - |
| condiments / relishes: | 5.00000 | 25.00000 |
| confectionery froastings: | 10.00000 | 50.00000 |
| egg products: | - | - |
| fats / oils: | 5.00000 | 25.00000 |
| fish products: | 2.00000 | 10.00000 |
| frozen dairy: | 7.00000 | 35.00000 |
| fruit ices: | 10.00000 | 50.00000 |
| gelatins / puddings: | - | - |
| granulated sugar: | - | - |
| gravies: | 20.00000 | 100.00000 |
| hard candy: | - | - |
| imitation dairy: | 7.00000 | 35.00000 |
| instant coffee / tea: | - | - |
| jams / jellies: | 20.00000 | 100.00000 |
| meat products: | 2.00000 | 10.00000 |
| milk products: | 7.00000 | 35.00000 |
| nut products: | - | - |
| other grains: | 5.00000 | 25.00000 |
| poultry: | 2.00000 | 10.00000 |
| processed fruits: | 7.00000 | 35.00000 |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | 5.00000 | 25.00000 |
| snack foods: | - | - |
| soft candy: | - | - |
| soups: | 5.00000 | 25.00000 |
| sugar substitutes: | - | - |
| sweet sauces: | 5.00000 | 25.00000 |
Safety References:
| Flavor & Extract Manufacturers Association (FEMA) reference(s): |
| The FEMA GRAS assessment of alpha,beta-unsaturated aldehydes and related substances used as flavor ingredients. View pdf |
| EPI System: | View |
| AIDS Citations: | Search |
| Cancer Citations: | Search |
| Toxicology Citations: | Search |
| EPA Substance Registry Services (TSCA): | 1576-95-0 |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| Laboratory Chemical Safety Summary : | 5364919 |
| National Institute of Allergy and Infectious Diseases: | Data |
| WISER: | UN 1987 |
| WGK Germany: | 3 |
| | (Z)-pent-2-en-1-ol |
| Chemidplus: | 0001576950 |
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| (2Z)- | pent-2-en-1-ol | | (Z)- | pent-2-en-1-ol | | cis- | pent-2-ene-1-ol | | (Z)- | pent-2-enol | | (Z)-2- | penten-1-ol | | cis-2- | penten-1-ol | | 2- | penten-1-ol, (2Z)- | | 2- | penten-1-ol, (Z)- | | (Z)-2- | pentenol | | cis-2- | pentenol |
Articles:
| PubMed: | Changes in olive oil volatile organic compounds induced by water status and light environment in canopies of Olea europaea L. trees. |
| PubMed: | Detection of flavor compounds in longissimus muscle from four hybrid pig breeds of Sus scrofa, Bamei pig, and Large White. |
| PubMed: | Electrophysiological and behavioral responses of male fall webworm moths (Hyphantria cunea) to Herbivory-induced mulberry (Morus alba) leaf volatiles. |
| PubMed: | Kinetics studies of the gas-phase reactions of NO3 radicals with series of 1-alkenes, dienes, cycloalkenes, alkenols, and alkenals. |
| PubMed: | Protective group-free syntheses of (±)-frontalin, (±)-endo-brevicomin, (±)-exo-brevicomin, and (±)-3,4-dehydro-exo-brevicomin: racemic pheromones with a 6,8-dioxabicyclo[3.2.1]octane ring. |
| 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: | Fragrance material review on (Z)-2-penten-1-ol. |
| PubMed: | Changes in virgin olive oil quality during low-temperature fruit storage. |
| PubMed: | Analysis of volatile compounds as spoilage indicators in fresh king salmon (Oncorhynchus tshawytscha) during storage using SPME-GC-MS. |
| PubMed: | Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production. |
| PubMed: | [Studies on the chemical constituents of the volatiles of Clerodendron bungei]. |
| PubMed: | Variation of major volatile constituents in various green teas from Southeast Asia. |
| PubMed: | Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage. |
| PubMed: | Lipase specificity toward some acetylenic and olefinic alcohols in the esterification of pentanoic and stearic acids. |
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