W280523
Oct-1-èn-3-ol
natural, ≥95%, FG
Synonyme(s) :
Pentyl vinyl carbinol
About This Item
Produits recommandés
Qualité
FG
Fragrance grade
Halal
Kosher
natural
Agence
follows IFRA guidelines
Conformité réglementaire
EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515
Pureté
≥95%
Caractéristiques du produit alternatif plus écologique
Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.
sustainability
Greener Alternative Product
Indice de réfraction
n20/D 1.437 (lit.)
Point d'ébullition
84-85 °C/25 mmHg (lit.)
Densité
0.837 g/mL at 20 °C
0.83 g/mL at 25 °C (lit.)
Application(s)
flavors and fragrances
Documentation
see Safety & Documentation for available documents
Allergène alimentaire
no known allergens
Allergène de parfum
no known allergens
Autre catégorie plus écologique
Propriétés organoleptiques
mushroom; musty; earthy
Chaîne SMILES
CCCCCC(O)C=C
InChI
1S/C8H16O/c1-3-5-6-7-8(9)4-2/h4,8-9H,2-3,5-7H2,1H3
Clé InChI
VSMOENVRRABVKN-UHFFFAOYSA-N
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Catégories apparentées
Description générale
Application
- Fluctuation of flavor quality in roasted duck: The consequences of raw duck preform′s repetitive freeze-thawing.: This study explores how repetitive freeze-thaw cycles of raw duck preforms influence the flavor quality of roasted duck, examining specific volatile compounds including 1-Octen-3-ol and its impact on sensory attributes (Gao et al., 2024).
- A new HS-SPME-GC-MS analytical method to identify and quantify compounds responsible for changes in the volatile profile in five types of meat products during aerobic storage at 4 °C.: This research introduces a novel analytical approach using HS-SPME-GC-MS to track changes in volatile profiles, including the role of 1-Octen-3-ol, across different meat products under specific storage conditions (Acquaticci et al., 2024).
- Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC-MS, and GC × GC-TOFMS.: This detailed study assesses how volatile metabolites like 1-Octen-3-ol evolve during the processing of fresh scent green tea, utilizing advanced gas chromatography techniques (Wang et al., 2024).
- Insights into "wheat aroma": Analysis of volatile components in wheat grains cultivated in saline-alkali soil.: This article examines the ′wheat aroma′ by analyzing volatile components, including 1-Octen-3-ol, in wheat grains grown in challenging saline-alkali soils, highlighting the adaptative traits of these crops (Sun et al., 2024).
- Demonstrating the Applicability of Proton Transfer Reaction Mass Spectrometry to Quantify Volatiles Emitted by the Mycoparasitic Fungus Trichoderma atroviride in Real Time: Monitoring of Trichoderma-Based Biopesticides.: This study demonstrates the use of proton transfer reaction mass spectrometry to quantify volatile organic compounds, including 1-Octen-3-ol, emitted in real-time by the fungus Trichoderma atroviride, used in biopesticide applications (Lochmann et al., 2024).
Autres remarques
Mention d'avertissement
Danger
Mentions de danger
Conseils de prudence
Classification des risques
Acute Tox. 3 Oral - Acute Tox. 4 Inhalation - Skin Irrit. 2 - Skin Sens. 1
Code de la classe de stockage
6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
Classe de danger pour l'eau (WGK)
WGK 2
Point d'éclair (°F)
154.4 °F - closed cup
Point d'éclair (°C)
68 °C - closed cup
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