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 this compound 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 attributes.

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 apple. It has a moderate intensity and is typically used as a modifier in fragrance compositions to impart a natural, fresh note. The odor threshold for 1-penten-3-ol is not well-documented, but it is generally considered to be effective at low concentrations, contributing to the overall freshness and realism of a fragrance or flavor profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

1-penten-3-ol occurs naturally in various plants and is often found in the volatile components of fruits and vegetables. It can be formed through enzymatic degradation of fatty acids or as a byproduct of the Maillard reaction during food processing. Its presence in natural sources makes it relevant for "natural flavor" or "natural fragrance" designations, depending on the extraction and processing methods used.

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

4. Use in Flavors

In flavor applications, 1-penten-3-ol is used to impart fresh, green notes to a variety of products, including beverages, confectionery, and savory items. It serves as a functional modifier, enhancing the naturalness and complexity of flavor systems. Typical use levels in finished food products range from 0.1 to 5 ppm, with variations depending on the desired intensity and product type. It is relatively stable under normal processing conditions but may degrade under high heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

1-penten-3-ol is utilized in fragrance formulations to provide a fresh, green character. It is commonly found in floral and green fragrance families and is used in personal care products, household cleaners, and air fresheners. Its role as a modifier or impact note is crucial for creating a natural and vibrant scent profile. Typical concentration ranges in fragrances are from 0.01% to 0.1%, depending on the product type and desired effect. It is a volatile compound, contributing primarily to the top notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, 1-penten-3-ol is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The regulatory status in the United Kingdom aligns with the EU post-Brexit. In Asia, including Japan and China, it is generally accepted for use in flavors and fragrances, though specific regulations may vary. In Latin America, countries like Brazil and those in MERCOSUR follow similar guidelines to the US and EU, with some regional variations.

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, with no specific ADI established but falling under the threshold of toxicological concern (TTC). Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization, as per IFRA guidelines. Inhalation exposure is minimal due to its volatility and low concentration in end products. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns at typical use levels.

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 note that enhances the naturalness of both flavors and fragrances. It synergizes well with other green and fruity notes, providing a balanced and realistic profile. Formulators should be cautious of its volatility and potential degradation under extreme conditions. It is often under-used in formulations where a fresh, natural character is desired, offering opportunities for innovation in product development.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 1-penten-3-ol is well-established, with consistent findings across sensory and regulatory literature. While specific numeric thresholds are not always available, industry practices provide reliable guidance for its use. Known data gaps include detailed toxicological studies and comprehensive sensory thresholds, which could enhance formulation precision.

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 2026-07-02 12:10:20 GMT (p2)