FlavScents AInsights Entry for 1-penten-3-ol (CAS: 616-25-1)

1. Identity & Chemical Information

1-penten-3-ol, also known as pent-1-en-3-ol, is a chemical compound with the CAS number 616-25-1. It is identified by the IUPAC name 1-penten-3-ol. The molecular formula for 1-penten-3-ol is C5H10O, and it has a molecular weight of 86.13 g/mol. This compound features an alcohol functional group, which contributes to its characteristic odor profile. The presence of the double bond in its structure is significant for its reactivity and sensory properties. While a FEMA number is not specifically assigned to 1-penten-3-ol, it is recognized in various chemical databases for its applications in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

1-penten-3-ol is known for its fresh, green, and slightly fruity odor, often described as reminiscent of cut grass or green leaves. It has a moderate intensity and is typically used as a background note to enhance the freshness and naturalness of a fragrance or flavor composition. The odor threshold for 1-penten-3-ol is not well-documented, but it is generally used in low concentrations due to its potent sensory impact. In flavor applications, it serves as a modifier, adding a fresh, green nuance to fruit and vegetable profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

1-penten-3-ol occurs naturally in various plants and is a component of essential oils from sources such as peppermint and spearmint. It can also be formed through the enzymatic degradation of fatty acids in plants, contributing to the aroma of freshly cut grass and leaves. This compound is relevant to the designation of "natural flavor" due to its occurrence in nature and its derivation from natural sources.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

In flavor formulations, 1-penten-3-ol is used to impart a fresh, green note, enhancing the authenticity of fruit and vegetable flavors. It is commonly found in flavor categories such as citrus, berry, and green vegetable. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and the specific application. It is important to consider its stability, as 1-penten-3-ol can be sensitive to heat and oxidation, which may affect its sensory properties over time.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

1-penten-3-ol is utilized in fragrance compositions to provide a fresh, green, and slightly fruity note. It is often incorporated into fragrance families such as floral, green, and herbal. Its functional role includes acting as a modifier or impact note, contributing to the top or middle notes of a fragrance. Typical concentration ranges in fragrance formulations are from trace amounts up to 0.5%, depending on the desired effect and product type. Its volatility makes it suitable for top and middle note applications.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, 1-penten-3-ol is generally recognized as safe (GRAS) for use in flavors by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008, and its use in flavors is permitted. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, 1-penten-3-ol is used in flavors and fragrances, but specific regulatory details may vary. In Latin America, countries like Brazil and members of MERCOSUR have their own regulations, which generally align with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 1-penten-3-ol is considered safe at typical use levels in food and beverages, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, but formulators should consider potential irritation or sensitization, especially in leave-on products. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be in place during handling. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

1-penten-3-ol is valued for its ability to impart a fresh, green character to both flavors and fragrances. It synergizes well with other green and fruity notes, enhancing the overall freshness and naturalness of a composition. Formulators should be cautious of its reactivity and potential for oxidation, which can alter its sensory profile. It is often under-used in formulations where a fresh, natural character is desired, providing an opportunity for innovation.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 1-penten-3-ol is well-established, with comprehensive sensory and regulatory information available. Industry practices are documented, though some specific use levels and thresholds may be based on typical industry estimates rather than explicit studies. Known data gaps include precise odor thresholds and detailed toxicological studies, which formulators should consider when developing new products.

Citation hooks: FlavScents

QA Check

• All required sections 1-9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-01-28 07:24:09 GMT (p2)