1-Penten-3-ol

Formula: C₅H₁₀O
Molecular weight: 86.1323
IUPAC Standard InChI: InChI=1S/C5H10O/c1-3-5(6)4-2/h3,5-6H,1,4H2,2H3
IUPAC Standard InChIKey: VHVMXWZXFBOANQ-UHFFFAOYSA-N
CAS Registry Number: 616-25-1
Chemical structure:
This structure is also available as a 2d Mol file or as a computed 3d SD file
The 3d structure may be viewed using Java or Javascript.
Species with the same structure:
- 1-penten-3-ol (E)
Other names: Ethyl vinyl carbinol; 1-Pentene-3-ol; α-Ethylallyl alcohol; Pent-1-en-3-ol; penten-3-ol
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Normal alkane RI, non-polar column, temperature ramp

Go To: Top, References, Notes

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	Mega 5 MS	SPB-5	DB-5 MS	HP-5 MS	HP-5
Column length (m)	60.	60.	30.	30.	10.
Carrier gas	Helium		Helium	Helium	Helium
Substrate
Column diameter (mm)	0.25	0.32	0.25	0.25	0.10
Phase thickness (μm)	0.25	1.00	0.25	0.25	0.40
T_start (C)	40.	40.	40.	50.	40.
T_end (C)	240.	230.	250.	230.	280.
Heat rate (K/min)	3.	3.	4.	4.	20.
Initial hold (min)	2.	5.	2.	4.	1.
Final hold (min)		10.	2.	10.	1.
I	650.	684.	701.	685.	685.
Reference	Romeo, Verzera, et al., 2009	Sivadier, Ratel, et al., 2009	Su, Wang, et al., 2009	Forero, Quijano, et al., 2008	Mildner-Szkudlarz and Jelen, 2008
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	RTX-5	5 % Phenyl methyl siloxane	SPB-5	HP-5	MDN-5
Column length (m)	30.	30.	60.	60.	60.
Carrier gas	He	He		He	He
Substrate
Column diameter (mm)	0.25	0.25	0.32	0.32	0.25
Phase thickness (μm)	0.25	1.	1.	0.25	0.25
T_start (C)	40.	40.	40.	30.	40.
T_end (C)	250.	250.	230.	260.	270.
Heat rate (K/min)	20.	7.	3.	2.	4.
Initial hold (min)	5.	10.	5.	2.	4.
Final hold (min)		5.	5.	28.	5.
I	681.	680.	682.	688.8	682.
Reference	Pham, Schilling, et al., 2008	Ramirez R. and Cava R., 2007	Vasta, Ratel, et al., 2007	Leffingwell and Alford, 2005	van Loon, Linssen, et al., 2005
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	CP Sil 5 CB	MDN-5	DB-5	SPB-5	SPB-1
Column length (m)	30.	30.	30.	60.	30.
Carrier gas	He	He	H2	Helium	He
Substrate
Column diameter (mm)	0.25	0.25	0.25	0.32	0.25
Phase thickness (μm)	0.25	0.25	0.25	1.0	0.25
T_start (C)	40.	40.	60.	30.	40.
T_end (C)	220.	280.	280.	230.	200.
Heat rate (K/min)	4.	20.	4.	3.	3.
Initial hold (min)	1.	1.	10.		10.
Final hold (min)		1.	40.
I	673.	685.	716.	686.	666.
Reference	Rohloff and Bones, 2005	Mildner-Szkudlarz, Jelen, et al., 2003	Pino, Marbot, et al., 2003	Sebastian, Viallon-Fernandez, et al., 2003	Vichi, Pizzale, et al., 2003
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-5	HP-5	OV-101	DB-5	DB-5
Column length (m)	60.	60.	50.	30.	60.
Carrier gas	He	He	Nitrogen
Substrate
Column diameter (mm)	0.32	0.32	0.25	0.32	0.32
Phase thickness (μm)	1.	1.		1.	1.
T_start (C)	40.	40.	40.	40.	40.
T_end (C)	200.	240.	200.	200.	200.
Heat rate (K/min)	3.	3.	2.	3.	3.
Initial hold (min)	5.		10.	5.	5.
Final hold (min)					2.
I	679.	682.	673.	680.	679.
Reference	Joffraud, Leroi, et al., 2001	García, Martín, et al., 2000	Tamura, Boonbumrung, et al., 2000	Meynier, Novelli, et al., 1999	Kondjoyan, Viallon, et al., 1997
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-5	SPB-1	DB-1	DB-5	DB-5
Column length (m)	60.	50.	60.	60.	60.
Carrier gas		He	He	He	He
Substrate
Column diameter (mm)	0.32	0.2	0.25	0.25	0.25
Phase thickness (μm)	1.	0.33
T_start (C)	40.	40.	30.	40.	40.
T_end (C)	200.	200.	200.	160.	160.
Heat rate (K/min)	3.	3.	4.	2.	2.
Initial hold (min)	5.	3.	25.	5.	5.
Final hold (min)	2.	30.	20.
I	683.	668.	665.	686.	685.
Reference	Kondjoyan, Viallon, et al., 1997	Wong and Lai, 1996	Buttery and Ling, 1995	Macku and Shibamoto, 1991	Macku and Shibamoto, 1991, 2
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary	Capillary
Active phase	DB-1	DB-1	DB-1	OV-101	OV-101
Column length (m)	60.		60.	50.	50.
Carrier gas			He	Nitrogen	Nitrogen
Substrate
Column diameter (mm)	0.32		0.25	0.25	0.25
Phase thickness (μm)
T_start (C)	50.	50.	30.	70.	80.
T_end (C)	230.	230.	200.	200.	200.
Heat rate (K/min)	4.	4.	4.	2.	2.
Initial hold (min)			25.
Final hold (min)	10.	10.	5.
I	658.	658.	662.	668.	673.
Reference	Binder, Benson, et al., 1990	Binder, Turner, et al., 1990	Buttery, Teranishi, et al., 1990	Sugisawa, Nakamura, et al., 1990	Sugisawa, Nakamura, et al., 1990
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

Column type	Capillary	Capillary	Capillary	Capillary
Active phase	DB-1	OV-3	DB-1	OV-101
Column length (m)	60.	150.	50.	50.
Carrier gas				He
Substrate
Column diameter (mm)	0.32	0.66	0.32	0.31
Phase thickness (μm)
T_start (C)	50.	20.	0.	0.
T_end (C)	250.	170.	250.	225.
Heat rate (K/min)	4.	1.	3.	3.
Initial hold (min)				1.
Final hold (min)	5.
I	659.	710.	675.	680.
Reference	Binder, Flath, et al., 1989	Buttery, Xu, et al., 1985	Habu, Flath, et al., 1985	del Rosario, de Lumen, et al., 1984
Comment	MSDC-RI	MSDC-RI	MSDC-RI	MSDC-RI

References

Go To: Top, Normal alkane RI, non-polar column, temperature ramp, Notes

Romeo, Verzera, et al., 2009
Romeo, V.; Verzera, A.; Ziino, M.; Condurao, C.; Tripodi, G., Headspace volatiles of Vicia sativa L. (Legumnodeae) by solid-phase microextraction and gas chromatography/mass spectrometry, J. Ess. Oil Res., 2009, 21, 1, 33-35, https://doi.org/10.1080/10412905.2009.9700101 . [all data]

Sivadier, Ratel, et al., 2009
Sivadier, G.; Ratel, J.; Engel, E., Latency and persistence of diet volatile biomarkers in lamb fats, J. Agric. Food Chem., 2009, 57, 2, 645-652, https://doi.org/10.1021/jf802467q . [all data]

Su, Wang, et al., 2009
Su, Y.; Wang, C.; Yinlong, G., Analysis of volatile compounds from Mentha hapioealyx Briq. by GC-MS based on accurate mass measurements and retention indices, Acta Chem. Sinica, 2009, 67, 6, 546-554. [all data]

Forero, Quijano, et al., 2008
Forero, M.D.; Quijano, C.E.; Pino, J.A., Volatile compounds of Chile pepper (Capsicum annuum L. var. glabriusculum) at two ripening stages, Flavour Fragr. J., 2008, 24, 1, 25-30, https://doi.org/10.1002/ffj.1913 . [all data]

Mildner-Szkudlarz and Jelen, 2008
Mildner-Szkudlarz, S.; Jelen, H.H., The potential of different techniques for volatile compounds analysis coupled with PCA for the detection of the adulteration of olive oil with hazelnut oil, Food Chem., 2008, 110, 3, 751-761, https://doi.org/10.1016/j.foodchem.2008.02.053 . [all data]

Pham, Schilling, et al., 2008
Pham, A.J.; Schilling, M.W.; Yoon, Y.; Kamadia, V.V.; Marshall, D.L., Characterization of fish sauce aroma-impact compounds using GC-MS, SPME-Osme-GCO, and Stevens' power law exponents, J. Food. Sci., 2008, 73, 4, c268-c274, https://doi.org/10.1111/j.1750-3841.2008.00709.x . [all data]

Ramirez R. and Cava R., 2007
Ramirez R.; Cava R., Volatile profiles of dry-cured meat products from three different Iberian x Duroc genotypes, J. Agric. Food Chem., 2007, 55, 5, 1923-1931, https://doi.org/10.1021/jf062810l . [all data]

Vasta, Ratel, et al., 2007
Vasta, V.; Ratel, J.; Engel, E., Mass Spectrometry Analysis of Volatile Compounds in Raw Meat for the Authentication of the Feeding Background of Farm Animals, J. Agric. Food Chem., 2007, 55, 12, 4630-4639, https://doi.org/10.1021/jf063432n . [all data]

Leffingwell and Alford, 2005
Leffingwell, J.C.; Alford, E.D., Volatile constituents of Perique tobacco, Electron. J. Environ. Agric. Food Chem., 2005, 4, 2, 899-915. [all data]

van Loon, Linssen, et al., 2005
van Loon, W.A.M.; Linssen, J.P.H.; Legger, A.; Posthumus, M.A.; Voragen, A.G.J., Identification and olfactometry of French fries flavour extracted at mouth conditions, Food Chem., 2005, 90, 3, 417-425, https://doi.org/10.1016/j.foodchem.2004.05.005 . [all data]

Rohloff and Bones, 2005
Rohloff, J.; Bones, A.M., Volatile profiling of Arabidopsis thaliana - Putative olfactory compounds in plant communication, Phytochemistry, 2005, 66, 16, 1941-1955, https://doi.org/10.1016/j.phytochem.2005.06.021 . [all data]

Mildner-Szkudlarz, Jelen, et al., 2003
Mildner-Szkudlarz, S.; Jelen, H.H.; Zawirska-Wojtasiak, R.; Wasowicz, E., Application of headspace - solid phase microextraction and multivariate analysis for plant oils differentiation, Food Chem., 2003, 83, 4, 515-522, https://doi.org/10.1016/S0308-8146(03)00147-X . [all data]

Pino, Marbot, et al., 2003
Pino, J.A.; Marbot, R.; Fuentes, V., Characterization of volatiles in Bullock's heart (Annona reticulata L.) fruit cultivars from Cuba, J. Agric. Food Chem., 2003, 51, 13, 3836-3839, https://doi.org/10.1021/jf020733y . [all data]

Sebastian, Viallon-Fernandez, et al., 2003
Sebastian, I.; Viallon-Fernandez, C.; Berge, P.; Berdague, J.-L., Analysis of the volatile fraction of lamb fat tissue: influence of the type of feeding, Sciences des Aliments, 2003, 23, 4, 497-511, https://doi.org/10.3166/sda.23.497-511 . [all data]

Vichi, Pizzale, et al., 2003
Vichi, S.; Pizzale, L.; Conte, L.S.; Buxaderas, S.; López-Tamames, E., Solid-phase microextraction in the analysis of virgin olive oil volatile fraction: characterization of virgin olive oils from two distinct geographical areas of Northern Italy, J. Agric. Food Chem., 2003, 51, 22, 6572-6577, https://doi.org/10.1021/jf030269c . [all data]

Joffraud, Leroi, et al., 2001
Joffraud, J.J.; Leroi, F.; Roy, C.; Berdagué, J.L., Characterisation of volatile compounds produced by bacteria isolated from the spoilage flora of cold-smoked salmon, Int. J. Food Microbiol., 2001, 66, 3, 175-184, https://doi.org/10.1016/S0168-1605(00)00532-8 . [all data]

García, Martín, et al., 2000
García, C.; Martín, A.; Timón, M.L.; Córdoba, J.J., Microbial populations and volatile compounds in the 'bone taint' spoilage of dry cured ham, Lett. Appl. Microbiol., 2000, 30, 1, 61-66, https://doi.org/10.1046/j.1472-765x.2000.00663.x . [all data]

Tamura, Boonbumrung, et al., 2000
Tamura, H.; Boonbumrung, S.; Yoshizawa, T.; Varanyanond, W., Volatile components of the essential oil in the pulp of four yellow mangoes (Mangifera indica L.) in Thailand, Food Sci. Technol. Res., 2000, 6, 1, 68-73, https://doi.org/10.3136/fstr.6.68 . [all data]

Meynier, Novelli, et al., 1999
Meynier, A.; Novelli, E.; Chissolinim, R.; Zanardi, E.; Gandemer, G., Volatile compounds of commercial Milano salami, Meat Sci., 1999, 51, 2, 175-183, https://doi.org/10.1016/S0309-1740(98)00122-3 . [all data]

Kondjoyan, Viallon, et al., 1997
Kondjoyan, N.; Viallon, C.; Berdagué, J.L.; Daridan, D.; Simon, M.-N.; Legault, C., Analyse comparative de la fraction volatile de jambons secs de porcs Gascon et Large-White x Landrace Français, J. Rech. C.N.R.S., 1997, 29, 405-410, retrieved from http://www.rennes.inra.fr/srp/jrp/1997/97txtQualite/Q9704.pdf. [all data]

Wong and Lai, 1996
Wong, K.C.; Lai, F.Y., Volatile constituents from the fruits of four Syzygium species grown in Malaysia, Flavour Fragr. J., 1996, 11, 1, 61-66, https://doi.org/10.1002/(SICI)1099-1026(199601)11:1<61::AID-FFJ539>3.0.CO;2-1 . [all data]

Buttery and Ling, 1995
Buttery, R.G.; Ling, L.C., Volatile flavor components of corn tortillas and related products, J. Agric. Food Chem., 1995, 43, 7, 1878-1882, https://doi.org/10.1021/jf00055a023 . [all data]

Macku and Shibamoto, 1991
Macku, C.; Shibamoto, T., Headspace volatile compounds formed from heated corn oil and corn oil with glycine, J. Agric. Food Chem., 1991, 39, 7, 1265-1269, https://doi.org/10.1021/jf00007a014 . [all data]

Macku and Shibamoto, 1991, 2
Macku, C.; Shibamoto, T., Volatile sulfur-containing compounds generated from the thermal interaction of corn oil and cysteine, J. Agric. Food Chem., 1991, 39, 11, 1987-1989, https://doi.org/10.1021/jf00011a021 . [all data]

Binder, Benson, et al., 1990
Binder, R.G.; Benson, M.E.; Flath, R.A., Volatile Components of Safflower, J. Agric. Food Chem., 1990, 38, 5, 1245-1248, https://doi.org/10.1021/jf00095a020 . [all data]

Binder, Turner, et al., 1990
Binder, R.G.; Turner, C.E.; Flath, R.A., Volatile components of purple starthistle, J. Agric. Food Chem., 1990, 38, 4, 1053-1055, https://doi.org/10.1021/jf00094a030 . [all data]

Buttery, Teranishi, et al., 1990
Buttery, R.G.; Teranishi, R.; Ling, L.C.; Turnbaugh, J.G., Quantitative and sensory studies on tomato paste volatiles, J. Agric. Food Chem., 1990, 38, 1, 336-340, https://doi.org/10.1021/jf00091a074 . [all data]

Sugisawa, Nakamura, et al., 1990
Sugisawa, H.; Nakamura, K.; Tamura, H., The aroma profile of the volatile in marine green algae (Ulva pertusa), Food Reviews International, 1990, 6, 4, 573-589, https://doi.org/10.1080/87559129009540893 . [all data]

Binder, Flath, et al., 1989
Binder, R.G.; Flath, R.A.; Mon, T.R., Volatile components of bittermelon, J. Agric. Food Chem., 1989, 37, 2, 418-420, https://doi.org/10.1021/jf00086a032 . [all data]

Buttery, Xu, et al., 1985
Buttery, R.G.; Xu, C.; Ling, L.C., Volatile components of wheat leaves (and stems): Possible insect attractants, J. Agric. Food Chem., 1985, 33, 1, 115-117, https://doi.org/10.1021/jf00061a033 . [all data]

Habu, Flath, et al., 1985
Habu, T.; Flath, R.A.; Mon, T.R.; Morton, J.F., Volatile components of Rooibos tea (Aspalathus linearis), J. Agric. Food Chem., 1985, 33, 2, 249-254, https://doi.org/10.1021/jf00062a024 . [all data]

del Rosario, de Lumen, et al., 1984
del Rosario, R.; de Lumen, B.O.; Habu, T.; Flath, R.A.; Mon, T.R.; Teranishi, R., Comparison of headspace volatiles from winged beans and soybeans, J. Agric. Food Chem., 1984, 32, 5, 1011-1015, https://doi.org/10.1021/jf00125a015 . [all data]

Notes

Go To: Top, Normal alkane RI, non-polar column, temperature ramp, References

Symbols used in this document:

T_end Final temperature

T_start Initial temperature
Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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