FlavScents AInsights Entry for (E)-3-penten-1-ol (CAS: 764-37-4)

1. Identity & Chemical Information

• Common Name(s): (E)-3-penten-1-ol
• IUPAC Name: (E)-pent-3-en-1-ol
• CAS Number: 764-37-4
• FEMA Number: Data not found
• Other Identifiers: FL number not found; CoE number not found; IFRA reference not found
• Molecular Formula: C5H10O
• Molecular Weight: 86.13 g/mol
• Functional Groups and Structure–Odor Relevance: (E)-3-penten-1-ol is an unsaturated alcohol with a double bond in the trans configuration, contributing to its characteristic odor profile. The presence of the hydroxyl group is crucial for its solubility and reactivity in formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: (E)-3-penten-1-ol is characterized by a fresh, green, and slightly fruity odor. It is often described as having a leafy or grassy note with moderate intensity and diffusion.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported, but it is generally used in low concentrations due to its potent odor.
• Typical Sensory Role: It serves as an impact note in formulations, providing freshness and a natural green character.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: (E)-3-penten-1-ol is found in various fruits and vegetables, contributing to their fresh and green aroma.
• Formation Pathways: It can be formed through enzymatic degradation of fatty acids or as a byproduct of fermentation processes.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Its presence in natural sources allows it to be used in products labeled as containing natural flavors or fragrances.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in fruit, vegetable, and herbal flavor profiles.
• Functional Role in Flavor Systems: Acts as a modifier to enhance freshness and authenticity.
• Typical Use Levels: Industry-typical use levels range from 0.1 to 5 ppm in finished products, depending on the desired intensity.
• Stability Considerations: It is relatively stable under neutral pH but may degrade under acidic or high-temperature conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Utilized in green, floral, and fruity fragrance compositions.
• Functional Role: Provides trace realism and acts as a modifier to enhance the naturalness of the fragrance.
• Typical Concentration Ranges: Typically used at concentrations of 0.01% to 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It is a top to middle note, contributing to the initial freshness and green character of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS; usage should comply with general safety standards.
• European Union (Reg. (EC) No 1334/2008): Not specifically listed; usage should align with general flavoring regulations.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia (Japan, China, ASEAN): Data not found; typically follows international safety standards.
• Latin America (e.g., Brazil, MERCOSUR): Data not found; generally aligns with international guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI; usage should be guided by general safety assessments.
• Dermal Exposure: No specific data on irritation or sensitization; IFRA guidelines should be consulted for safe use in fragrances.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Its ability to impart a fresh, green note makes it valuable for creating natural and authentic flavor and fragrance profiles.
• Typical Synergies: Works well with other green and fruity notes to enhance freshness.
• Common Formulation Pitfalls: Overuse can lead to an overpowering green note; balance is key.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex formulations where its subtlety can be overshadowed.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical identity and sensory characteristics are well-documented.
• Industry-Typical but Undocumented Practices: Usage levels and sensory roles are based on industry norms.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological data are limited.

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 2026-06-15 13:07:13 GMT (p2)