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 a hydroxyl group (-OH) attached to a pentene chain, which contributes to its characteristic odor. The presence of the double bond in the pentene chain influences its reactivity and sensory properties.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

1-Penten-3-ol is characterized by a fresh, green, and slightly fruity odor, often described as reminiscent of cut grass or green apple. It is used in flavor and fragrance formulations for its ability to impart a natural, fresh note. The compound is typically employed as a background realism enhancer or a modifier in complex formulations. The odor threshold of 1-penten-3-ol is relatively low, allowing it to be effective even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

1-Penten-3-ol occurs naturally in various fruits and vegetables, contributing to their fresh and green aroma profiles. 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 supports its designation as a "natural flavor" in certain regulatory contexts.

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

4. Use in Flavors

In flavor applications, 1-penten-3-ol is used across a range of categories, including fruit, vegetable, and herbal flavors. It serves as a functional component to enhance freshness and authenticity. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor system. It is generally stable under typical food processing conditions, though it may be susceptible to oxidation if not properly protected.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

1-Penten-3-ol is utilized in fragrance formulations to impart a fresh, green note, often in floral and herbal compositions. It acts as a modifier or impact note, contributing to the top or middle notes of a fragrance. Typical concentration ranges in fragrance products are from trace amounts up to 0.5%, depending on the desired effect and product type. Its volatility makes it suitable for use in top notes, providing an initial burst of freshness.

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 use in flavors. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, it is generally accepted for use in flavors, though specific regulations may vary. In Latin America, countries like Brazil and those in MERCOSUR typically align with international standards, but local regulations should be consulted.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 1-penten-3-ol is considered safe at typical flavor use levels, with no specific ADI established, but it falls within the TTC (Threshold of Toxicological Concern) for flavoring substances. 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 low volatility, but occupational exposure should be managed with standard safety practices. 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 note, enhancing the authenticity of natural flavors and fragrances. It synergizes well with other green and fruity compounds, but care should be taken to avoid overuse, which can lead to an overpowering or artificial aroma. It is often under-utilized in complex formulations where its subtlety can enhance overall realism.

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 well-documented, though some regional regulatory nuances may require further verification. Known data gaps are minimal, with most information being consistent across authoritative sources.

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 2026-02-28 04:19:20 GMT (p2)