CAS 113630-30-1 | 1-Propanol, ethenyl- (9CI) | CAS Number 113630-30-1

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113630-30-1 | 1-Propanol, ethenyl- (9CI)

CAS No: 113630-30-1 Catalog No: AG00096T MDL No:

Product Description

Catalog Number:

AG00096T

Chemical Name:

1-Propanol, ethenyl- (9CI)

CAS Number:

113630-30-1

Molecular Formula:

C5H10O

Molecular Weight:

86.1323

IUPAC Name:

pent-1-en-3-ol

InChI:

InChI=1S/C5H10O/c1-3-5(6)4-2/h3,5-6H,1,4H2,2H3

InChI Key:

VHVMXWZXFBOANQ-UHFFFAOYSA-N

SMILES:

CCC(C=C)O

EC Number:

210-472-1

NSC Number:

65446

FEMA Number:

3584

Properties

Complexity:

41.2

Compound Is Canonicalized:

Yes

Covalently-Bonded Unit Count:

Defined Atom Stereocenter Count:

Defined Bond Stereocenter Count:

Exact Mass:

86.073g/mol

Formal Charge:

Heavy Atom Count:

Hydrogen Bond Acceptor Count:

Hydrogen Bond Donor Count:

Isotope Atom Count:

Molecular Weight:

86.134g/mol

Monoisotopic Mass:

86.073g/mol

Rotatable Bond Count:

Topological Polar Surface Area:

20.2A^2

Undefined Atom Stereocenter Count:

Undefined Bond Stereocenter Count:

XLogP3:

1.1

Literature

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Fatty acid composition, oxidative stability and sensory quality of meat from broiler chicken fed autolysate from bacteria grown on natural gas.	Journal of animal physiology and animal nutrition 20120801
Phytochemicals to suppress Fusarium head blight in wheat-chickpea rotation.	Phytochemistry 20120601
Differential metabolisms of green leaf volatiles in injured and intact parts of a wounded leaf meet distinct ecophysiological requirements.	PloS one 20120101
Structure-activity relationship (SAR) for the prediction of gas-phase ozonolysis rate coefficients: an extension towards heteroatomic unsaturated species.	Physical chemistry chemical physics : PCCP 20110221
CYP1A1 induction in the colon by serum: involvement of the PPARα pathway and evidence for a new specific human PPREα site.	PloS one 20110101
Freshness characterisation of whiting (Merlangius merlangus) using an SPME/GC/MS method and a statistical multivariate approach.	Journal of the science of food and agriculture 20101201
Kinetics and mechanism of the atmospheric reactions of atomic chlorine with 1-penten-3-ol and (Z)-2-penten-1-ol: an experimental and theoretical study.	Physical chemistry chemical physics : PCCP 20101014
Increasing omega-3 desaturase expression in tomato results in altered aroma profile and enhanced resistance to cold stress.	Plant physiology 20100601
Relation between developmental stage, sensory properties, and volatile content of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi).	Journal of food science 20100501
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Metabolic characterization of loci affecting sensory attributes in tomato allows an assessment of the influence of the levels of primary metabolites and volatile organic contents.	Journal of experimental botany 20090501
Photooxidation of leaf-wound oxygenated compounds, 1-penten-3-ol, (Z)-3-hexen-1-ol, and 1-penten-3-one, initiated by OH radicals and sunlight.	Environmental science & technology 20090315
Flavour compounds in tomato fruits: identification of loci and potential pathways affecting volatile composition.	Journal of experimental botany 20090101
Effect of milk protein concentrate on lipid oxidation and formation of fishy volatiles in herring mince (Clupea harengus) during frozen storage.	Journal of agricultural and food chemistry 20080109
Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.	Journal of food science 20080101
Quality changes during refrigerated storage of MA-packaged pre-rigor fillets of farmed Atlantic cod (Gadus morhua L.) using traditional MAP, CO2 emitter, and vacuum.	Journal of food science 20071101
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Changes in volatile and phenolic compounds with malaxation time and temperature during virgin olive oil production.	Journal of agricultural and food chemistry 20061004
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Effects of including silage in the diet on volatile compound profiles in Montasio cheese and their modification during ripening.	The Journal of dairy research 20040201
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Modification of fatty acids changes the flavor volatiles in tomato leaves.	Phytochemistry 20010901
Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariate regression.	Journal of agricultural and food chemistry 20010501
Variation of major volatile constituents in various green teas from Southeast Asia.	Journal of agricultural and food chemistry 20010301