Record Information
Version1.0
Creation date2010-04-08 22:07:59 UTC
Update date2019-11-26 03:02:18 UTC
Primary IDFDB008230
Secondary Accession NumbersNot Available
Chemical Information
FooDB Name1-Pentanol
DescriptionWidely distributed in plant sources, e.g. peppermint oil, tomatoes, tea, potatoes. Flavouring ingredient 1-Pentanol, (or n-pentanol, pentan-1-ol), is an alcohol with five carbon atoms and the molecular formula C5H12O. 1-Pentanol is a colorless liquid with an unpleasant aroma. There are 7 other structural isomers of pentanol (see amyl alcohol). The ester formed from butanoic acid and 1-pentanol, pentyl butyrate, smells like apricot. The ester formed from acetic acid and 1-pentanol, amyl acetate (pentyl acetate), smells like banana. 1-Pentanol is found in many foods, some of which are potato, pineapple, rosemary, and blackcurrant.
CAS Number71-41-0
Structure
Thumb
Synonyms
SynonymSource
1-Pentolbiospider
1-Pentyl alcoholbiospider
Alcool amyliquebiospider
Amyl alcoholbiospider
Amyl alcohol (natural)HMDB
Amyl alcohol normalHMDB
Amyl alcohol, normalbiospider
Amylalkoholbiospider
Amylolbiospider
Butyl carbinolbiospider
Butylcarbinolbiospider
C5 AlcoholHMDB
FEMA 2056db_source
n-Amyl alcoholdb_source
N-amylalkoholbiospider
N-butylcarbinolbiospider
N-C5H11OHChEBI
n-Pentan-1-olbiospider
N-pentanolbiospider
N-pentyl alcoholbiospider
N-pentyl-alcoholbiospider
Pentan-1-olbiospider
Pentanolbiospider
Pentanol-1biospider
PentanolsHMDB
Pentasolbiospider
Pentyl alcoholdb_source
Pentyl-alcoholbiospider
PentylalkoholChEBI
Petan-1-olbiospider
Primary amyl alcoholbiospider
Primary-n-amyl alcoholbiospider
Predicted PropertiesNot Available
Chemical FormulaC5H12O
IUPAC name
InChI IdentifierInChI=1S/C5H12O/c1-2-3-4-5-6/h6H,2-5H2,1H3
InChI KeyAMQJEAYHLZJPGS-UHFFFAOYSA-N
Isomeric SMILESCCCCCO
Average Molecular Weight88.1482
Monoisotopic Molecular Weight88.088815006
Classification
ClassificationNot classified
Ontology
Disposition

Route of exposure:

Biological location:

Source:

Physico-Chemical Properties - Experimental
Physico-Chemical Properties - Experimental
PropertyValueReference
Physical stateLiquid
Physical DescriptionNot Available
Mass CompositionC 68.13%; H 13.72%; O 18.15%DFC
Melting PointMp -79°DFC
Boiling PointBp13 49-50°DFC
Experimental Water Solubility22 mg/mL at 25 oCYALKOWSKY,SH & DANNENFELSER,RM (1992)
Experimental logP1.51SANGSTER (1994)
Experimental pKaNot Available
Isoelectric pointNot Available
ChargeNot Available
Optical RotationNot Available
Spectroscopic UV DataNot Available
Densityd204 0.82DFC
Refractive Indexn20D 1.4103DFC
Spectra
Spectra
EI-MS/GC-MSNot Available
MS/MSNot Available
NMRNot Available
ChemSpider ID6040
ChEMBL IDCHEMBL14568
KEGG Compound IDC16834
Pubchem Compound ID6276
Pubchem Substance IDNot Available
ChEBI ID44884
Phenol-Explorer IDNot Available
DrugBank IDNot Available
HMDB IDHMDB13036
CRC / DFC (Dictionary of Food Compounds) IDDDT84-S:DDT84-S
EAFUS ID187
Dr. Duke IDN-AMYL-ALCOHOL|PENTANOL|PENTAN-1-OL|AMYL-ALCOHOL|PENTYL-ALCOHOL|1-PENTANOL
BIGG IDNot Available
KNApSAcK IDC00035784
HET IDPE9
Food Biomarker OntologyNot Available
VMH IDNot Available
Flavornet ID71-41-0
GoodScent IDrw1003191
SuperScent ID6276
Wikipedia ID1-Pentanol
Phenol-Explorer Metabolite IDNot Available
Duplicate IDSNot Available
Old DFC IDSNot Available
Associated Foods
FoodContent Range AverageReference
FoodReference
Biological Effects and Interactions
Health Effects / Bioactivities
DescriptorIDDefinitionReference
central nervous system toxic50910 A poison that interferes with the functions of the nervous system.DUKE
flavor48318 A substance, extract, or preparation for diffusing or imparting an agreeable or attractive smell.DUKE
irritantDUKE
narcotic35482 A narcotic or opioid substance, synthetic or semisynthetic agent producing profound analgesia, drowsiness, and changes in mood.DUKE
nephrotoxic50909 A role played by a chemical compound exihibiting itself through the ability to induce damage to the kidney in animals.DUKE
perfume48318 A substance, extract, or preparation for diffusing or imparting an agreeable or attractive smell.DUKE
pulmonotoxic52209 A role played by the molecular entity or part thereof which causes the development of a pathological process.DUKE
Enzymes
NameGene NameUniProt ID
Liver carboxylesterase 1CES1P23141
Serum paraoxonase/lactonase 3PON3Q15166
Serum paraoxonase/arylesterase 1PON1P27169
Serum paraoxonase/arylesterase 2PON2Q15165
Lysosomal acid phosphataseACP2P11117
Sulfotransferase family cytosolic 2B member 1SULT2B1O00204
Alcohol dehydrogenase [NADP(+)]AKR1A1P14550
Beta-glucuronidaseGUSBP08236
Plasma alpha-L-fucosidaseFUCA2Q9BTY2
Lecithin retinol acyltransferaseLRATO95237
Nuclear receptor subfamily 1 group I member 3NR1I3Q14994
Fatty acyl-CoA reductase 2FAR2Q96K12
Acyl-CoA wax alcohol acyltransferase 2AWAT2Q6E213
Testicular acid phosphataseACPTQ9BZG2
Carboxylesterase 5ACES5AQ6NT32
Acid phosphatase-like protein 2ACPL2Q8TE99
Synaptic vesicle membrane protein VAT-1 homolog-likeVAT1LQ9HCJ6
Quinone oxidoreductase PIG3TP53I3Q53FA7
Synaptic vesicle membrane protein VAT-1 homologVAT1Q99536
Cocaine esteraseCES2O00748
PathwaysNot Available
MetabolismNot Available
BiosynthesisNot Available
Organoleptic Properties
Flavours
FlavorCitations
balsamic
  1. Arn, H, Acree TE. “Flavornet: A database of aroma compounds based on odor potency in natural products”. Developments in Food Science 40 (1998): 27. doi:10.1016/S0167-4501(98)80029-0
sweet
  1. Dunkel, M. et al. SuperScent – a database of flavors and scents. Nucleic Acids Research 2008, doi:10.1093/nar/gkn695
  2. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
vanilla
  1. Dunkel, M. et al. SuperScent – a database of flavors and scents. Nucleic Acids Research 2008, doi:10.1093/nar/gkn695
fusel
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
oil
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
balsam
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
Files
MSDSshow
References
Synthesis ReferenceNot Available
General ReferenceNot Available
Content Reference— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).
— Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.