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
  • Advanced Biotech
  • Apiscent Labs
    • Apiscent Labs, LLC
      Delivery of Quality
      Custom manufacturer and international supplier of fine ingredients.
      We believe inspired chemistry enriches lives. That's why our team is guided by a mission to provide fine ingredients to the worldwide pharmaceutical, flavor and fragrance markets with a primary focus on the manufacturing of value-added, research-based molecules. We're innovative problem solvers committed to excellence at every phase. Our work builds the foundation for our clients' continued success.
      Email: Info
      Email: Carl Sheeley
      Email: Customer Service
      Voice: +1 (414) 744 3993
      Fax: +1 (414) 744 7111
      1 PENTEN 3 OL
  • Bedoukian Research
    • Bedoukian Research, Inc.
      Constantly Improving
      Working closely with our customers to meet their requirements.
      Paul Bedoukian founded the company to fill a niche as a supplier of high quality specialty aroma and flavor ingredients. In 1975 the company began manufacturing insect pheromones which are chemically similar to flavor and fragrance ingredients. Today, Bedoukian Research offers more than 450 Aroma Chemicals and 50 Insect Pheromones, while also providing custom manufacturing services to the pharmaceutical, agrochemical, and specialty chemical industries.
      US Email: Customer Service
      US Voice: 1-203-830-4000
      US Fax: 1-203-830-4010
      Products List: View
      159 1-PENTEN-3-OL (ETHYL VINYL CARBINOL) ≥99.0%, Kosher
      Used for lift in cucumber, melon, berry and vegetable accords for fragrances.
      Can be used in banana; cucumber; melon, horseradish; strawberry and tomato flavors for a green lift.
  • Beijing Lys Chemicals
    • Beijing Lys Chemicals Co, LTD.
      From Grams to Tons
      Fine chemical high-tech company which contains R&D, production, and sales.
      BEIJING LYS CHEMICALS CO, LTD, established in 2004, is a fine chemical high-tech company which contains R&D, production, and sales. We mainly engaged in export and technology development of flavor and fragrance materials and pharmaceutical intermediates. We have nearly 500 kinds of products, from grams to tons, exported to USA, Europe, South Asia and etc. And we custom manufacture new products according to customers’ needs, and serve good quality products and service. Our goal is to become a fine chemical enterprise which could provide special products and services.
      Email: Mr. Jia
      Email: Mr. Guo
      Voice: 86-10-68418738
      Fax: 86-10-68418739
      Mr. Guo86-10-68483445
      Mr. Guo86-10-68418739
      10024 1-Penten-3-ol
  • CTC Organics
    • CTC Organics
      For More Than 40 Year
      Your source for rare aroma chemicals for the flavor and fragrance industy.
      “The world is run by middle men.” The number of times I have heard Dr. Liu utter those words are innumerable. He loved reciting and recording famous quotes and had many of his own. Among his many talents, Dr. Liu had a unique genius in the area of chemistry. He had an uncanny understanding of the pulse of the chemical industry and was a superb salesman.
      US Email: Customer Service
      US Voice: (404) 524-6744
      US Fax: (404) 577-1651
      W164 1-penten-3-ol
  • DeLong Chemicals America
    • DeLong Chemicals America
      Custom Manufacturing
      Supplier of aroma chemicals, pharmaceutical and specialty chemical intermediates.
      DeLong Chemicals America, LLC is an extension of Shijiazhuang Lida Chemical Co, Ltd to North America, a leading supplier and manufacturer of aroma chemicals, serving the industries of food, tobacco and perfume, while also providing intermediates, custom synthesis and custom manufacturing for pharmaceutical and specialty chemical industries.
      US Email: Customer Service
      US Email: Sales
      US Voice: (203) 271-9017
      New products
      0406 1-Penten-3-ol, Kosher
    • FCI SAS
      Inspired by Nature
      At FCI customer service is not a department it’s an attitude.
      Our team is composed of motivated professionals with great experience in the flavours and fragrances market. Our company has been serving this industry for more than 40 years and is ISO 9001 certified since 2009 . Whatever your question on flavour and fragrance ingredients: commercial, technical or regulatory – we will answer it very quickly.
      Email: Info
      Email: Philippe Faucher
      Voice: +33 (0)1 34 25 58 10
      Fax: + 33 1 34 25 58 18
      13315 1-PENTEN-3-OL
  • Frutarom
    • Frutarom Ltd
      Discover Our Passion
      Your preferred partner for flavour and fragrance success.
      At Frutarom, we take pride in our expertise and knowledge of Flavour & Fragrance Ingredients and our thorough understanding of the needs of Flavourists, Perfumers and Food Technologists. Working closely with our customers we have a strong track record of providing unique solutions to fulfil requirements.
      US Email: Info- USA
      Email: Info - UK
      Voice: +44 (0) 1429 863 222
      US Voice: +1 513 870 4900
      Products List: View
      P0150-3 1-PENTEN-3-OL ≥98.00%, NI, Kosher
      Suggested Uses: Banana, Dairy Products, Orange, Savoury, Tomato, Tropical Fruits, Vegetables
  • Jiangyin Healthway
    • Jiangyin Healthway International Trade Co.
      Independent Ingredients Supplier
      We provide custom synthesis and contract manufacturing from milligrams to metric tonnes.
      Jiangyin Healthway International Trade Co., Ltd is a professional company, main engaged in manufacturing and exporting aroma chemicals ,food additives , cosmetic ingredient ,pharmaceutical intermediates & other fine chemicals; especially on aroma chemicals , as the major manufacturer of heterocyclic and sulphur aroma compounds , we are the leading independent ingredients supplier to the flavour and fragrance industries in China, can offer hundreds of different high quality aroma chemicals.
      Email: Info
      Email: Sales
      Voice: 86-510-86023169
      Fax: 86-510-86023170
      Natural Food Colour
      New functional food ingredients
      HL0235 1-Penten-3-ol
  • M&U International
    • M&U International LLC
      Steady supply & demand
      Meeting customers increasing demands at home as well as abroad.
      M&U dedicates itself to the development and production of new products as well as continuously promoting those new products. We’ve maintained a steady supply&demand relationship with a large number of manufacturers at home and abroad. We’ve developed an extensive network and because of our relationships with these manufacturers, we’re able to provide a stable supply of great quality materials. We’re located in China’s largest communications hub, Shanghai and in the U.S. near one of the largest sea ports on the East Coast. The strategic locations of our facilities ensure convenient, prompt and secure delivery of our products to our customers. We warmly welcome your inquiries, come witness our solemn commitment for yourself.
      Email: Sales
      US Email: Sales
      Voice: +86-21-32515501 60762991 60762992
      Fax: +86-21-32515502 64204960
      US Voice: 908-359-9000
      US Fax: 908-359-9002
      A0125 1-PENTEN-3-OL, Kosher
  • Natural Advantage
    • Natural Advantage
      Manufacturer of natural flavor ingredients
      With over 25 years experience in the flavor and food ingredient industries.
      Natural Advantage was formed over seventeen years ago to supply the growing demand for natural food and flavor ingredients. We employ a wide range of multi-disciplined scientists who are dedicated to high quality service, customer satisfaction and creating an outstanding value for our clients.
      Email: Info
      Email: Customer service
      Voice: 318-215-1456
      Fax: 318-335-1579
      What We Do
      Products List: View
      1-Penten-3-ol Nat
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
      US Email: Technical Services
      US Email: Sales
      US Voice: (973) 740-2300
      US Fax: (973) 740-1839
      16-10400 1-PENTEN-3-OL, Kosher
      16-10410 1-PENTEN-3-OL NATURAL, Kosher
  • Sigma-Aldrich
    • Sigma-Aldrich
      Complete Supply Chain
      The perfect blend of products and services that bring your creativity to life.
      Sigma-Aldrich is a leading Life Science and High Technology company dedicated to providing high-quality, safe and certified flavor ingredients with transparent and easily accessible documentation to customers around the globe. Sigma-Aldrich also provides a suite of analytical tools that allow food analysts to simplify sample preparation, cleanup and analysis steps, while increasing sensitivity to trace ingredients and harmful substances to meet regulations and quality standards.
      Email: Information
      US Email: Sales
      US Voice: 800-244-1173
      US Fax: 800-368-4661
      Certified Food Grade Products
      W358401 1-Penten-3-ol, ≥98%, FG
  • Sunaux International
    • Sunaux International
      Buy With Confidence
      We have industry leading processes and procedures to ensure nothing but the most reliable product.
      Sunaux International was founded in 2012 by the owner Mr.John Felton after spending 18 years involved in developing global business in the aromatic chemicals, fragrance and flavour compounds business.
      Email: John Felton
      Email: Stephen Zhou (Sales)
      Voice: 0512-57995626
      Fax: 0512-57570299
      A0134 1-Penten-3-ol
  • Taytonn
      Supplying Asia Pacific
      We fully understand the demands of the F&F industry and we endeavour to supply quality products, with ready availability and a personalised service.
      Since 2001 TAYTONN has been distributing key ingredients to the Fragrance and Flavor industry in Asia. We work closely with customers, principals and vendors. Together we forecast demand and match it with supply of aroma chemicals, essential oils and natural isolates & extracts. Sourced from around the world, our F&F ingredient inventory in Singapore is ready to ship to any location in Asia and beyond. Time and again, we help our principals introduce new discoveries to the F&F market - stimulating creativity and bringing value added proposition to our customers.
      Email: Info
      Email: Sales
      Voice: + 65 - 6861 8113
      Fax: + 65 - 6861 8115
Synonyms   Articles   Notes   Search
pent-1-en-3-ol (Click)
CAS Number: 616-25-1Picture of molecule
ECHA EINECS - REACH Pre-Reg: 210-472-1
Nikkaji Web: J77I
Beilstein Number: 1719833
MDL: MFCD00004573
CoE Number: 11717
XlogP3-AA: 1.10 (est)
Molecular Weight: 86.13390000
Formula: C5 H10 O
NMR Predictor: Predict (works with chrome or firefox)
Also(can) Contains: (R)-1-penten-3-ol
Category: flavor and fragrance 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
JECFA Food Flavoring: 1150  1-penten-3-ol
Flavis Number: 02.099 (Old)
DG SANTE Food Flavourings: 02.099  pent-1-en-3-ol
FEMA Number: 3584  1-penten-3-ol
FDA Mainterm: 1-PENTEN-3-OL
FDA Regulation:
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
Synonyms   Articles   Notes   Search   Top
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: 0.83100 to 0.83700 @  25.00 °C.
Pounds per Gallon - (est).: 6.915 to  6.965
Refractive Index: 1.41900 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 mm/Hg @ 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:
 water, 4.526e+004 mg/L @ 25 °C (est)
 water, 9.01E+04 mg/L @ 25 °C (exp)
Insoluble in:
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
Odor Type: green
Odor Strength: high ,
recommend smelling in a 1.00 % solution or less
 pungent  horseradish  green  vegetable  tropical  fruity  
Odor Description:
at 1.00 % in dipropylene glycol. 
pungent horseradish green vegetable tropical fruity
 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)
 green  vegetable  fruity  
Taste Description:
at 15.00 ppm.  
Green vegetable, fruity
Mosciano, Gerard P&F 16, No. 2, 49, (1991)
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
Synonyms   Articles   Notes   Search   Top
Advanced Biotech
94% min.
Apiscent Labs
Odor: Green, grassy, very powerful, diffusive, somewhat leafy
1-Penten-3-ol Natural
Bedoukian Research
≥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
Citrus and Allied Essences
Market Report
CTC Organics
DeLong Chemicals America
1-Penten-3-ol, Kosher
EMD Millipore
For experimental / research use only.
Odor: Green, grassy, very powerful and diffusive, somewhat leafy
≥98.00%, NI, Kosher
Inoue Perfumery
Jiangyin Healthway
New functional food ingredients
M&U International
1-PENTEN-3-OL, Kosher
Natural Advantage
1-Penten-3-ol Nat
Pearlchem Corporation
Penta International
Penta International
1-PENTEN-3-OL, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
1-Penten-3-ol, ≥98%, FG
Certified Food Grade Products
Sunaux International
Odor: Fruity, Green, Vegetable
For experimental / research use only.
1-Penten-3-ol >97.0%(GC)
Tengzhou Jitian Aroma Chemiclal
Synonyms   Articles   Notes   Search   Top
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
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Synonyms   Articles   Notes   Search   Top
Safety in Use Information:
Category: flavor and fragrance agents
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 ppmaverage 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/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 5.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 3.0000050.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 7.0000035.00000
Confectionery (05.0): 4.0000050.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 5.0000050.00000
Meat and meat products, including poultry and game (08.0): 5.0000050.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): 1.0000010.00000
Sweeteners, including honey (11.0): 1.0000010.00000
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 3.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 3.0000025.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 4.0000050.00000
Ready-to-eat savouries (15.0): 5.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 2.0000025.00000
Synonyms   Articles   Notes   Search   Top
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
EPI System: View
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
Chemidplus: 0000616251
Synonyms   Articles   Notes   Search   Top
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 616-25-1
Pubchem (cid): 12020
Pubchem (sid): 134977866
Flavornet: 616-25-1
Pherobase: View
Synonyms   Articles   Notes   Search   Top
Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS): View
HMDB (The Human Metabolome Database): HMDB31605
FooDB: FDB008240
Export Tariff Code: 2905.22.5050
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
For Odor
 furfuryl acetateFL/FR
 tropical indeneFR
 tropical iononeFL/FR
 tropical thiazoleFL/FR
(Z)-3-hexen-1-yl (E)-crotonateFL/FR
isopropyl tiglateFL/FR
 grapefruit menthaneFL/FR
2-methyl 5-(methyl thio) furanFL/FR
3-(methyl thio) hexanolFL/FR
2-phenethyl isothiocyanateFL/FR
 tropical 3-thiobutyrateFL/FR
For Flavor
No flavor group found for these
 ethyl 3-octenoateFL
2-ethyl-4,5-dimethyl oxazoleFL
(Z)-3-hexen-1-yl (E)-crotonateFL/FR
2-methyl thiazoleFL
4-(methyl thio) butanolFL
4-pentenyl isothiocyanateFL
2-phenethyl isothiocyanateFL/FR
2-isopropyl-3-(methyl thio) pyrazineFL
 benzyl mercaptanFL
 cyclopentyl mercaptanFL
 tropical thiazoleFL/FR
 tropical iononeFL/FR
 furfuryl acetateFL/FR
3-(5-methyl-2-furyl) butanalFL
2-propyl pyrazineFL
isopropyl tiglateFL/FR
 propylene glycol acetone ketalFL
3-(methyl thio) hexanolFL/FR
2-methyl 5-(methyl thio) furanFL/FR
 allyl sulfideFL
 furfuryl methyl sulfideFL
 grapefruit menthaneFL/FR
 tropical 3-thiobutyrateFL/FR
 radish isothiocyanateFL
Synonyms   Articles   Notes   Search   Top
Potential Uses:
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 banana fruit
Search  Picture
 bay laurel leaf
Search Trop  Picture
Search  Picture
 blueberry fruit juice
Search Trop  Picture
Search  Picture
Search  Picture
 cucurbita maxima duchesne
Search Trop  Picture
 currant black currant fruit
Search Trop  Picture
Search Trop  Picture
 kohlrabi stem
Search Trop  Picture
Search  Picture
Search  Picture
 raspberry red raspberry plant
Search Trop  Picture
 safflower flower
Search Trop  Picture
 spearmint oil
Search Trop  Picture
 star fruit
Search Trop  Picture
 strawberry wild strawberry fruit
Search Trop  Picture
 tea green tea
Search  Picture
 tea leaf
Search Trop  Picture
 tea shoot
Search Trop  Picture
Search  Picture
 watermelon fruit juice
Search Trop  Picture
Synonyms   Articles   Notes   Search   Top
1-ethyl allyl alcohol
alpha-ethyl allyl alcohol
 ethyl vinyl carbinol
1-ethylallyl alcohol
1 penten 3 ol
1-penten-3-ol (ethyl vinyl carbinol)
1-penten-3-ol natural
 vinyl ethyl carbinol
Synonyms   Articles   Notes   Search   Top
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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