1,3-pentadiene

300 µg
“Kerosine, like petroleum or geranium”

Cider flavour standard used to train professional cider tasters to recognize and scale the intensity of kerosine character. Pentadiene arises as a result of metabolism of the preservative sorbic acid by yeasts or moulds. The compound imparts a potent 'chemical' taint to affected products, typically described as kerosine-like.

Food grade | free from sensory impurities | extensively tested | safe to smell and taste.

  • Label image
  • Chemical structure

Flavour cards

Flavour standard information

Technical specification

Assessment
Cover the sample with your hand and swirl the glass to release the aroma. Remove your hand and take a single long sniff. Repeat as necessary.
Amount of flavour per capsule
300 µg
Threshold
100 µg / l in cider
Origins
1,3-Pentadiene is produced by contaminant microorganisms from sorbic acid. Many moulds and some yeasts are able to convert sorbic acid to 1,3-pentadiene.
Importance
This compound imparts a potent ‘chemical’ taint to affected products. It is typically described as kerosene-like, with additional descriptors of plastic, paint, and geranium depending on the nature of the affected product.
CAS registry number
CI-504-60-9
Other names
  • 1-methylbutadiene
  • 1,3-PD
  • (Z)-1,3-pentadiene
  • cis-piperylene
  • cis-1-methylbutadiene
  • cis-1,3-pentadiene
  • 1,cis-3-pentadiene
  • (3Z)-1,3-pentadiene
  • pentadiene-1,3,cis
  • (Z)-penta-1,3-diene
Remarks
Formation of this flavour note is somewhat ironic, since the very organisms that the sorbate preservatives are intended to inhibit are responsible for its formation.
Threshold distribution
Graph
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