P8602
1-戊烯-3-醇
99%
别名:
乙基乙烯基甲醇
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线性分子式:
CH3CH2CH(OH)CH=CH2
化学文摘社编号:
分子量:
86.13
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
EC Number:
210-472-1
Beilstein/REAXYS Number:
1719833
MDL number:
产品名称
1-戊烯-3-醇, 99%
InChI
1S/C5H10O/c1-3-5(6)4-2/h3,5-6H,1,4H2,2H3
InChI key
VHVMXWZXFBOANQ-UHFFFAOYSA-N
SMILES string
CCC(O)C=C
assay
99%
refractive index
n20/D 1.424 (lit.)
bp
114-115 °C (lit.)
density
0.838 g/mL at 20 °C (lit.)
0.839 g/mL at 25 °C (lit.)
Quality Level
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A M Killary et al.
Experimental cell research, 154(2), 442-453 (1984-10-01)
A selective system toxic towards mammalian cells expressing the liver-specific isozyme of alcohol dehydrogenase (L-ADH) has been developed. A number of alpha-unsaturated primary and secondary alcohols were assayed for their ability to serve as substrates for rat liver ADH and
A J Fisher et al.
Phytochemistry, 62(2), 159-163 (2002-12-17)
Large releases of 1-penten-3-ol (pentenol) and 1-penten-3-one (pentenone) were recently observed from a variety of leaves subjected to freeze-thaw damage in the presence of oxygen. In order to understand the biochemical origins of these volatiles, soybean leaf extracts were used
J J Garrido et al.
Biochemical genetics, 28(9-10), 513-522 (1990-10-01)
The detoxification of 1-pentene-3-ol (pentenol) and 1-pentene-3-one (pentenone) by Drosophila melanogaster adult flies has been studied in two homozygous lines for the AdhF and AdhS alleles (LRC lines), in their respective lines selected for tolerance to ethanol (LRSe lines) and
J J Garrido et al.
Heredity, 61 ( Pt 1), 85-91 (1988-08-01)
The participation of the ADH enzymes in the detoxification by D. melanogaster of 1-pentene-3-ol (also called pentenol) and its oxidized product, 1-pentene-3-one (usually known as ethyl-vinyl-ketone or pentenone) have been studied using the LR lines. For this purpose flies of
Alessandro Genovese et al.
Journal of the science of food and agriculture, 98(9), 3376-3383 (2017-12-27)
The interindividual variability observed in saliva characteristics raises the question of its relationship with variability in fat sensory perception, particularly in aroma compounds. In the present study, which aimed to measure aroma release from different individuals, eleven key aroma compounds
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