W280523

1-Octen-3-ol

natural, ≥95%, FG

• Sinónimos: Pentyl vinyl carbinol
• Fórmula lineal: CH₃(CH₂)₄CH(OH)CH=CH₂
• Número de CAS: 3391-86-4
• Peso molecular: 128.21
• Número de FEMA: 2805
• Beilstein: 1744110
• Número CE: 222-226-0
• Número MDL: MFCD00004589
• Código UNSPSC: 12164502
• ID de la sustancia en PubChem: 329830535
• Número Flavis: 2.023
• NACRES: NA.21

Propiedades

• grado: FG; Fragrance grade; Halal; Kosher; natural
• Agency: follows IFRA guidelines
• cumplimiento norm.: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FDA 21 CFR 172.515
• Análisis: ≥95%
• características de los productos alternativos más sostenibles: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• índice de refracción: n20/D 1.437 (lit.)
• bp: 84-85 °C/25 mmHg (lit.)
• densidad: 0.837 g/mL at 20 °C; 0.83 g/mL at 25 °C (lit.)
• aplicaciones: flavors and fragrances
• Documentación: see Safety & Documentation for available documents
• alérgeno alimentario: no known allergens
• alérgeno de la fragancia: no known allergens
• categoría alternativa más sostenible: Aligned,
• Organoléptico: mushroom; musty; earthy
• cadena 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
• Clave InChI: VSMOENVRRABVKN-UHFFFAOYSA-N

Descripción

Descripción general

1-Octen-3-ol occurs naturally in mushrooms. It is the most prominent odor volatile produced by fungi such as Aspergillus, Penicillium and Fusarium species. 1-Octen-3-ol is also formed in major quantity when soybeans are soaked in water as a pretreatment before soymilk production. It is also a potent mosquito attractant.

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”.

Aplicación

• 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).

Otras notas

Natural occurrence: Clover, cooked artichoke, fish, mushroom, peas, soybeans, wheat bread, tea, and beef.

Información de seguridad

• Pictogramas: GHS06
• Palabra de señalización: Danger
• Frases de peligro: H301,H315,H317,H332
• Consejos de prudencia: P261 - P264 - P280 - P301 + P310 - P302 + P352 - P304 + P340 + P312
• Clasificaciones de peligro: Acute Tox. 3 Oral - Acute Tox. 4 Inhalation - Skin Irrit. 2 - Skin Sens. 1
• Código de clase de almacenamiento: 6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects
• Clase de riesgo para el agua (WGK): WGK 2
• Punto de inflamabilidad (°F): 154.4 °F - closed cup
• Punto de inflamabilidad (°C): 68 °C - closed cup