W358126

3-Octanol

natural, ≥97%, FCC, FG

• Sinônimo(s): Ethyl pentyl carbinol
• Fórmula linear: CH₃(CH₂)₄CH(OH)CH₂CH₃
• Número CAS: 589-98-0
• Peso molecular: 130.23
• Número FEMA: 3581
• Beilstein: 1719310
• Número CE: 209-667-4
• Número MDL: MFCD00004590
• Código UNSPSC: 12164502
• ID de substância PubChem: 24901793
• Número de Flavis: 2.098
• NACRES: NA.21

Propriedades

• grau: FG; Fragrance grade; Halal; Kosher; natural
• Nível de qualidade: 400
• Agency: follows IFRA guidelines; meets purity specifications of JECFA
• conformidade reg.: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 172.515
• densidade de vapor: ~4.5 (vs air)
• pressão de vapor: ~1 mmHg ( 20 °C)
• Ensaio: ≥97%
• características do produto alternativo mais ecológico: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• índice de refração: n20/D 1.426 (lit.)
• p.e.: 174-176 °C (lit.)
• densidade: 0.818 g/mL at 25 °C (lit.)
• aplicação(ões): flavors and fragrances
• Documentação: see Safety & Documentation for available documents
• alérgeno alimentar: no known allergens
• alérgeno de fragrância: no known allergens
• categoria alternativa mais ecológica: , Aligned
• Organoléptico: cheese; creamy; mushroom; musty; earthy
• cadeia de caracteres SMILES: CCCCCC(O)CC
• InChI: 1S/C8H18O/c1-3-5-6-7-8(9)4-2/h8-9H,3-7H2,1-2H3
• chave InChI: NMRPBPVERJPACX-UHFFFAOYSA-N

Descrição

Descrição geral

3-Octanol is one of the major volatile flavor components of mushroom.

Natural occurrence: Spearmint oil, oat groats, Ocimum basilicum, pimento leaf and truffle.

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Aplicação

• Impact of aroma-enhancing microorganisms on aroma attributes of industrial Douchi: An integrated analysis using E-nose, GC-IMS, GC-MS, and descriptive sensory evaluation.: This study explores the enhancement of aroma attributes in Douchi through the use of aroma-enhancing microorganisms. It highlights the role of 3-Octanol in modifying flavor profiles, which could lead to improved food processing techniques (Li et al., 2024).


• Nematicidal Activity of Phytochemicals against the Root-Lesion Nematode Pratylenchus penetrans.: Investigates the potential use of 3-Octanol as a natural nematicide. This research highlights its effectiveness in controlling agricultural pests, offering a safer alternative to synthetic pesticides (Barbosa et al., 2024).

Ações bioquímicas/fisiológicas

Taste at 10 ppm

Informações de segurança

• Pictogramas: GHS07
• Palavra indicadora: Warning
• Frases de perigo: H319
• Declarações de precaução: P264 - P280 - P305 + P351 + P338 - P337 + P313
• Classificações de perigo: Eye Irrit. 2
• Código de classe de armazenamento: 10 - Combustible liquids
• Classe de risco de água (WGK): WGK 2
• Ponto de fulgor (°F): 154.4 °F
• Ponto de fulgor (°C): 68 °C
• Equipamento de proteção individual: Eyeshields, Gloves, type ABEK (EN14387) respirator filter