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Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-11 17:42:19 UTC
Update Date2023-02-21 17:20:23 UTC
HMDB IDHMDB0031324
Secondary Accession Numbers
  • HMDB31324
Metabolite Identification
Common Name3-Buten-1-ol
Description3-Buten-1-ol belongs to the class of organic compounds known as primary alcohols. Primary alcohols are compounds comprising the primary alcohol functional group, with the general structure RCOH (R=alkyl, aryl). 3-Buten-1-ol has been detected, but not quantified in, a few different foods, such as fats and oils, mung beans (Vigna radiata), and soy beans (Glycine max). This could make 3-buten-1-ol a potential biomarker for the consumption of these foods. Based on a literature review a significant number of articles have been published on 3-Buten-1-ol.
Structure
Data?1677000023
Synonyms
ValueSource
1-Buten-4-olHMDB
3-Buten-1-O1HMDB
3-Butenyl alcoholHMDB
AllylcarbinolHMDB
But-3-en-1-olHMDB
BUTEN-(3)-O1-(L)HMDB
CH2=chch2ch2ohHMDB
Vinylethyl alcoholHMDB
Chemical FormulaC4H8O
Average Molecular Weight72.1057
Monoisotopic Molecular Weight72.057514878
IUPAC Namebut-3-en-1-ol
Traditional Name3-buten-1-ol
CAS Registry Number627-27-0
SMILES
OCCC=C
InChI Identifier
InChI=1S/C4H8O/c1-2-3-4-5/h2,5H,1,3-4H2
InChI KeyZSPTYLOMNJNZNG-UHFFFAOYSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as primary alcohols. Primary alcohols are compounds comprising the primary alcohol functional group, with the general structure RCOH (R=alkyl, aryl).
KingdomOrganic compounds
Super ClassOrganic oxygen compounds
ClassOrganooxygen compounds
Sub ClassAlcohols and polyols
Direct ParentPrimary alcohols
Alternative Parents
Substituents
  • Hydrocarbon derivative
  • Primary alcohol
  • Aliphatic acyclic compound
Molecular FrameworkAliphatic acyclic compounds
External DescriptorsNot Available
Ontology
Physiological effectNot Available
Disposition
ProcessNot Available
RoleNot Available
Physical Properties
StateNot Available
Experimental Molecular Properties
PropertyValueReference
Melting PointNot AvailableNot Available
Boiling Point113.50 °C. @ 760.00 mm HgThe Good Scents Company Information System
Water Solubility109000 mg/L @ 25 °C (est)The Good Scents Company Information System
LogP0.679 (est)The Good Scents Company Information System
Experimental Chromatographic PropertiesNot Available
Predicted Molecular Properties
Predicted Chromatographic Properties
Spectra
Biological Properties
Cellular Locations
  • Cytoplasm
  • Extracellular
Biospecimen LocationsNot Available
Tissue LocationsNot Available
Pathways
Normal Concentrations
Not Available
Abnormal Concentrations
Not Available
Associated Disorders and Diseases
Disease ReferencesNone
Associated OMIM IDsNone
DrugBank IDNot Available
Phenol Explorer Compound IDNot Available
FooDB IDFDB003385
KNApSAcK IDC00031469
Chemspider ID62597
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound69389
PDB IDNot Available
ChEBI IDNot Available
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1188221
References
Synthesis ReferenceNot Available
Material Safety Data Sheet (MSDS)Not Available
General References
  1. (). Yannai, Shmuel. (2004) Dictionary of food compounds with CD-ROM: Additives, flavors, and ingredients. Boca Raton: Chapman & Hall/CRC.. .