424447
trans-2-Penten-1-ol
95%
Synonym(s):
(2E)-2-Penten-1-ol, (E)-Pent-2-en-1-ol, trans-2-Pentenol
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About This Item
Linear Formula:
C2H5CH=CHCH2OH
CAS Number:
Molecular Weight:
86.13
NACRES:
NA.22
PubChem Substance ID:
UNSPSC Code:
12352100
EC Number:
216-416-2
MDL number:
Product Name
trans-2-Penten-1-ol, 95%
InChI key
BTSIZIIPFNVMHF-ONEGZZNKSA-N
InChI
1S/C5H10O/c1-2-3-4-5-6/h3-4,6H,2,5H2,1H3/b4-3+
SMILES string
CC\C=C\CO
assay
95%
form
liquid
refractive index
n20/D 1.434 (lit.)
bp
139-139.5 °C (lit.)
density
0.847 g/mL at 25 °C (lit.)
functional group
hydroxyl
Quality Level
Related Categories
Application
trans-2-Penten-1-ol may be used in the synthesis of the following:
- leustroducsin B
- trichloroacetimidate
- (E)-2,3,3′-trifluoro-4-(2-(trans-4-pentylcyclohexyl)ethyl)-4′-(pent-2-enyloxy)biphenyl
- trans-1-bromo-2-pentene
- trans-1-chloro-2-pentene
General description
trans-2-Penten-1-ol is an allyl alcohol. It is one of the volatile compounds found in olive oil, cashew apple juice and fermented cucumber brines. The rate constants and product ion distributions of its reaction with H3O+, NO+ and O2.+ ions have been studied using selected ion flow tube (SIFT).
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Kazuyuki Miyashita et al.
The Journal of organic chemistry, 73(14), 5360-5370 (2008-06-14)
Leustroducsin B was synthesized via a convergent route based on division of the leustroducsin molecule into three segments A, B, and C. Two coupling reactions (Julia coupling reaction and Nozaki-Hiyama-Kishi (NHK) reaction) were employed for coupling of segments A and
Highly efficient gold (I)-catalyzed Overman rearrangement in water.
Xing D and Yang D.
Beilstein Journal of Organic Chemistry, 7(1), 781-785 (2011)
A selected ion flow tube study of the reactions of H3O+, NO+ and O2.+ with a series of C5, C6 and C8 unsaturated biogenic alcohols.
Schoon N, et al.
International Journal of Mass Spectrometry, 263(2-3), 127-136 (2007)
Suzanne D Johanningsmeier et al.
Journal of food science, 76(1), C168-C177 (2011-05-04)
A nontargeted, comprehensive 2-dimensional gas chromatography-time-of-flight mass spectrometry (GC×GC-TOFMS) method was developed for the analysis of fermented cucumber volatiles before and after anaerobic spoilage. Volatile compounds extracted by solid-phase microextraction were separated on a polyethylene glycol 1st-dimension column and 14%
Biogeneration of volatile compounds in virgin olive oil: their evolution in relation to malaxation time.
Angerosa F, et al.
Journal of Agricultural and Food Chemistry, 46(8), 2940-2944 (1998)
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