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Key Documents

W351504

Sigma-Aldrich

1-Octen-3-one

50 wt. % in 1-octen-3-ol, stabilized, FG

Synonym(s):

N-pentyl vinyl ketone, Vinyl amyl ketone

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About This Item

CAS Number:
FEMA Number:
3515
Council of Europe no.:
2312
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
7.081
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002

may contain

~0.10% α-Tocopherol as stabilizer

concentration

50 wt. % in 1-octen-3-ol

refractive index

n20/D 1.4359

bp

174-182 °C

density

0.843 g/mL at 25 °C

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

mushroom; herbaceous; earthy

InChI

1S/C8H14O/c1-3-5-6-7-8(9)4-2/h4H,2-3,5-7H2,1H3

InChI key

KLTVSWGXIAYTHO-UHFFFAOYSA-N

Related Categories

General description

1-Octen-3-one is one of the main volatile flavor compounds of mushroom. It has also been reported to play a major in the resistance of Trifolium subterraneum cotyledons against damage caused by red-legged earth mite.

Packaging

Packaged in glass bottles

pictograms

Exclamation mark

signalword

Warning

Hazard Classifications

Acute Tox. 4 Oral - Skin Irrit. 2 - Skin Sens. 1

Storage Class

10 - Combustible liquids

wgk_germany

WGK 3

flash_point_f

145.0 °F - closed cup

flash_point_c

62.78 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


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Correlation of 1-octen-3-one with antixenotic resistance in subterranean clover cotyledons to red-legged earth mite, Halotydeus destructor (Acarina: Penthaleidae).
Jiang Y, et al.
Journal of Chemical Ecology, 22(2), 369-382 (1996)
Studies on the enzymic reduction of 1-octen-3-one in mushroom (Agaricus bisporus).
Chen CC & W CM.
Journal of Agricultural and Food Chemistry, 32(6), 1342-1344 (1984)
Volatile constituents of mushrooms (Agaricus bisporus). Changes which occur during heating.
Picardi SM & Issenberg P.
Journal of Agricultural and Food Chemistry, 21(6), 959-962 (1973)
Identification of volatile compounds in seven edible fresh mushrooms.
Pyysalo HEIK.
Acta Chemica Scandinavica. Series B, 30(3), 235-244 (1976)
Monique Pons et al.
Journal of agricultural and food chemistry, 59(7), 3264-3272 (2011-03-10)
Analysis of wines from different grape varieties marked by sometimes intense aromatic nuances of fresh mushroom was performed by gas chromatography coupled with olfactometry. This analysis has led to the identification of several odoriferous zones, which were recalling a fresh

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