EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
BT
 

3-octanone
ethyl amyl ketone

Sponsors

Fragrance Demo Formulas
Name:octan-3-one
CAS Number: 106-68-3Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:203-423-0
FDA UNII:79173B4107
Nikkaji Web:J3.245J
Beilstein Number:1700021
MDL:MFCD00009515
CoE Number:2042
XlogP3-AA:2.30 (est)
Molecular Weight:128.21472000
Formula:C8 H16 O
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:290 3-octanone
Flavis Number:07.062 (Old)
DG SANTE Food Flavourings:07.062 octan-3-one
FEMA Number:2803 3-octanone
FDA Mainterm: 3-OCTANONE
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.81900 to 0.82400 25.00 °C.
Pounds per Gallon - (est).: 6.815 to 6.857
Refractive Index:1.41500 to 1.41700 @ 20.00 °C.
Melting Point: -23.00 °C. @ 760.00 mm Hg
Boiling Point: 167.00 to 170.00 °C. @ 760.00 mm Hg
Acid Value: 3.00 max. KOH/g
Vapor Pressure:1.504000 mm/Hg @ 25.00 °C. (est)
Flash Point: 115.00 °F. TCC ( 46.11 °C. )
logP (o/w): 2.506 (est)
Soluble in:
 alcohol
 water, 2600 mg/L @ 20 °C (exp)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: herbal
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
Substantivity:> 4 hour(s) at 100.00 %
fresh herbal lavender sweet mushroom
Odor Description:at 10.00 % in dipropylene glycol. fresh herbal lavender sweet mushroom
Luebke, William tgsc, (1988)
musty mushroom ketonic moldy cheesy fermented green vegetable
Odor Description:Musty, mushroom, ketonic, moldy and cheesy fermented with a green, vegetative nuance
Mosciano, Gerard P&F 21, No. 3, 51, (1996)
Flavor Type: mushroom
">mushroom earthy
Taste Description: mushroom, earthy
mushroom ketonic cheesy moldy fruity
Taste Description: at 10.00 ppm. Mushroom, ketonic, cheesy and moldy with a fruity nuance
Mosciano, Gerard P&F 21, No. 3, 51, (1996)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
ETHYL AMYL KETONE ≥98.0%, Kosher
Odor Description:Sweet, ripe banana
Used in chypre and carnation compositions.
Taste Description:Characteristic blue cheese, fermented
Very good for a variety of flavor types, including skin notes for peach, fermented notes of mushroom, and also great for pineapple, dairy, and wine.
Moellhausen
3-OCTANONE
Odor Description:herbaceous-fruity; slightyly spicy, buttery; topnote of lavender
Taste Description:fatty, green, fruity, waxy, ketonic; mushroom, musty cheese notes
PerfumersWorld
Ethyl amyl ketone
Odor Description:fresh herbal lavender sweet mushroom herbaceous-fruity slightly spicy buttery lavender
Blends-well-with - Herbaceous-notes Earthy-mossy-notes
Firmenich
3-Octanone
Odor Description:fresh herbal lavender sweet mushroom
Taste Description:Nice fruity, cheesy, mushroom and fatty notes
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
A.C.S. International
Ethyl Amyl Ketone
Operational Capabilities
Alfrebro
3-OCTANONE NATURAL
Odor: Herbaceous, Spicy, Buttery
Associate Allied Chemicals
Ethyl Amyl Ketone
About
Augustus Oils
Ethyl Amyl Ketone
Services
Bedoukian Research
ETHYL AMYL KETONE
≥98.0%, Kosher
Odor: Sweet, ripe banana
Use: Used in chypre and carnation compositions.
Flavor: Characteristic blue cheese, fermented
Very good for a variety of flavor types, including skin notes for peach, fermented notes of mushroom, and also great for pineapple, dairy, and wine.
Berjé
Ethyl Amyl Ketone
Happening at Berje
CG Herbals
Ethyl Amyl Ketone
Diffusions Aromatiques
3-OCTANONE
Ernesto Ventós
ETHYL AMYL KETONE
Odor: STRONG, PENETRATING, FRUITY
ExtraSynthese
For experimental / research use only.
3-Octanone (GC) ≥97%
Firmenich
3-Octanone
Flavor: Nice fruity, cheesy, mushroom and fatty notes
Global Essence
Ethyl Amyl Ketone
Indukern F&F
ETHYL AMYL KETONE
Odor: FRUITY, HERBAL, SPICY
Inoue Perfumery
AMYL ETHYL KETONE
Lluch Essence
ETHYL AMYL KETONE
Odor: FRUITY, SPICY, HERBACEOUS
Moellhausen
3-OCTANONE
Odor: herbaceous-fruity; slightyly spicy, buttery; topnote of lavender
Flavor: fatty, green, fruity, waxy, ketonic; mushroom, musty cheese notes
Nagar Haveli Perfumes & Aromatics
Ethyl Amyl Ketone
Natural
Odor: Musty, mushroom, ketonic, moldy and cheesy fermented with a green, vegetative nuance
PCAS
Ethyl N-amyl Ketone, Kosher
Penta International
ETHYL AMYL KETONE, Kosher
Penta International
ETHYL AMYL KETONE, NATURAL, Kosher
PerfumersWorld
Ethyl amyl ketone
Odor: fresh herbal lavender sweet mushroom herbaceous-fruity slightly spicy buttery lavender
Use: Blends-well-with - Herbaceous-notes Earthy-mossy-notes
Prodasynth
ETHYL AMYL KETONE > 98
Odor: STRONG, PENETRATING, FRUITY
Reincke & Fichtner
3-Octanone
Sigma-Aldrich
3-Octanone, ≥98%, FG
Odor: banana; berry; butter; cheese; musty; herbaceous; spicy; green; earthy; vegetable
Certified Food Grade Products
Synerzine
3-Octanone
TCI AMERICA
For experimental / research use only.
3-Octanone >98.0%(GC)
Treatt
3-Octanone
Vigon International
Ethyl Amyl Ketone (Octanone-3)
Odor: PUNGENT, HERBACEOUS, FRUITY
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 37/39 - Wear suitable gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Human Experience:
2 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 5000 mg/kg
Shelanski & Moldovan, 1973a

intraperitoneal-mouse LD50 406 mg/kg
Shell Chemical Company. Unpublished Report. Vol. -, Pg. 5, 1961.

Dermal Toxicity:
skin-rabbit LD50 > 16 mg/kg
Shell Chemical Company. Unpublished Report. Vol. -, Pg. 5, 1961.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 3-octanone usage levels up to:
  2.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 2.80 (μg/capita/day)
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
 average usual ppmaverage maximum ppm
baked goods: -11.00000
beverages(nonalcoholic): -3.30000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -10.00000
fruit ices: -10.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -11.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 7 (FGE.07): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf
Flavouring Group Evaluation 7, Revision 1 (FGE.07Rev1): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Scientific opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission
View page or View pdf
Flavouring Group Evaluation 7, Revision 2 (FGE.07Rev2) : Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf
Safety and efficacy of saturated and unsaturated aliphatic secondary alcohols, ketones and esters with esters containing secondary alcohols belonging to chemical group 5 when used as flavourings for all animal species
View page or View pdf
EPI System: View
NIOSH International Chemical Safety Cards:search
NIOSH Pocket Guide:search
NLM Hazardous Substances Data Bank:Search
Chemical Carcinogenesis Research Information System:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):106-68-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :246728
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2271
WGK Germany:1
octan-3-one
Chemidplus:0000106683
EPA/NOAA CAMEO:hazardous materials
RTECS:106-68-3
 
References:
 octan-3-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:106-68-3
Pubchem (cid):246728
Pubchem (sid):134971924
Flavornet:106-68-3
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEBI:View
CHEMBL:View
KEGG (GenomeNet):C17145
HMDB (The Human Metabolome Database):HMDB31295
FooDB:FDB003345
Export Tariff Code:2914.19.0000
Haz-Map:View
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
dehydrolinalool
FL/FR
acidic
acidic
iso
butyric acid
FL/FR
cyclohexyl acetic acid
FL/FR
2-
methyl butyric acid
FL/FR
balsamic
balsam ketone
FR
(E)-
benzyl tiglate
FL/FR
valerian rhizome absolute
FL/FR
buttery
acetyl propionyl
FL/FR
butyl butyryl lactate
FL/FR
2,3-
heptane dione
FL/FR
cheesy
butyric acid
FL/FR
2-
methyl hexanoic acid
FL/FR
S-(
methyl thio) butyrate
FL/FR
2-
methyl valeric acid
FL/FR
2-
methyl-2-hexenoic acid
FR
creamy
butyl lactate
FL/FR
earthy
dibenzyl ether
FL/FR
heptanal cyclic acetal with glycerol
FL/FR
heptanal glyceryl acetal
FL/FR
methyl undecylenate
FL/FR
1-
nonen-3-ol
FL/FR
3-
octanol
FL/FR
1-
octen-3-ol
FL/FR
1-
octen-3-one
FL/FR
fatty
(E)-2-
decenal
FL/FR
hexanoic acid
FL/FR
methyl 10-undecenoate
FL/FR
fermented
butyl laevo-lactate
FL/FR
floral
amyl salicylate
FL/FR
6,8-
dimethyl-2-nonanol
FR
gardenia absolute
FR
herbal pyran
FR
hexyl 2-furoate
FL/FR
abrialis
lavandin oil
FL/FR
lavandin oil
FL/FR
linalyl anthranilate
FL/FR
linalyl propionate
FL/FR
nonisyl propionate
FR
nonyl octanoate
FL/FR
octyl acetate
FL/FR
phenethyl butyl ether
FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
2-
phenyl propionaldehyde ethylene glycol acetal
FR
tetrahydrolinalyl acetate
FR
fruity
iso
amyl butyrate
FL/FR
amyl hexanoate
FL/FR
iso
butyl propionate
FL/FR
cyclohexyl carboxylic acid
FL/FR
endo-
ethyl bicyclo(2.2.1)-5-heptene-2-carboxylate
FR
filbert hexenone
FL/FR
fruity cyclopentanone
FR
4-
heptanone
FL/FR
methyl 4-methyl valerate
FL/FR
2-
methyl butyl isovalerate
FL/FR
2-
nonanone
FL/FR
octyl propionate
FL/FR
4-
phenyl-2-butyl acetate
FL/FR
pineapple pentenoate
FL/FR
prenyl hexanoate
FL/FR
sorbyl butyrate
FL/FR
tropical indene
FR
fungal
1-
decen-3-ol
FL/FR
methyl 2-furoate
FL/FR
green
earthy acetal
FL/FR
green carboxylate
FR
green heptenal
FR
3-
heptanone
FL/FR
3-
hepten-2-one
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
(E)-2-
hexenal
FL/FR
ivy carbaldehyde / methyl anthranilate schiff's base
FR
(Z)-
leaf acetal
FL/FR
melon acetal
FL/FR
phenyl acetaldehyde
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
1-
phenyl-2-pentanol
FL/FR
2-
propenyl-para-cymene
FR
herbal
amber dioxepine
FR
bergamot mint herb oil
FR
iso
dihydrolavandulal
FL/FR
delta-
elemene
FL/FR
hexanol
FL/FR
iso
lavandyl acetate
FR
lavender oil terpenes
FL/FR
marigold oil mexico
FL/FR
methyl hexyl ether
FL/FR
ocimene oxirane
FR
honey
phenethyl furoate
FL/FR
moldy
strawberry furanone methyl ether
FL/FR
mushroom
3-
octen-2-ol
FL/FR
(R)-1-
octen-3-ol
FL/FR
1-
octen-3-yl butyrate
FL/FR
nutty
nutty quinoxaline
FL/FR
orris
iso
eugenyl formate
FL/FR
spicy
carrot weed oil
FL/FR
vegetable
methional
FL/FR
waxy
2-
methyl heptanoic acid
FL/FR
methyl laurate
FL/FR
methyl octanoate
FL/FR
nonanoic acid
FL/FR
2-
nonanol
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
2-
tridecanone
FL/FR
undecanoic acid
FL/FR
woody
alpha-
farnesene
FL/FR
alpha-
farnesene isomer
FL/FR
iso
longifolene epoxide
FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
iso
butyl amine
FL
dehydrolinalool
FL/FR
earthy acetal
FL/FR
delta-
elemene
FL/FR
ethyl cyclohexyl carboxylate
FL
iso
eugenyl formate
FL/FR
(E,E)-2,4-
heptadien-1-ol
FL
heptanal cyclic acetal with glycerol
FL/FR
heptanal glyceryl acetal
FL/FR
(Z)-3-
hexenoic acid
FL
lavender oil terpenes
FL/FR
5-
methyl hexanoic acid
FL
tris(
methyl thio) methane
FL
4-
methyl valeric acid
FL
nonyl octanoate
FL/FR
(E)-2-
penten-1-ol
FL
2-
pentyl-1-buten-3-one
FL
phenethyl furoate
FL/FR
4-
phenyl-2-butyl acetate
FL/FR
prenyl hexanoate
FL/FR
acidic
acidic
iso
butyric acid
FL/FR
aromatic
amyl salicylate
FL/FR
balsamic
(E)-
benzyl tiglate
FL/FR
buttery
butyl laevo-lactate
FL/FR
2,3-
heptane dione
FL/FR
2-
methyl valeric acid
FL/FR
(E)-2-
pentenoic acid
FL
caramellic
methyl 2-furoate
FL/FR
cheesy
ammonium isovalerate 30% in pg
FL
hexanoic acid
FL/FR
2-
nonanone
FL/FR
creamy
acetoin butyrate
FL
butyl butyryl lactate
FL/FR
3-
hepten-2-one
FL/FR
2-
methyl-4-pentenoic acid
FL
dairy
butyl lactate
FL/FR
4-
pentenoic acid
FL
earthy
1-
decen-3-ol
FL/FR
1-
nonen-3-ol
FL/FR
1,8-
octane dithiol
FL
1-
octen-3-one
FL/FR
estery
octyl propionate
FL/FR
ethereal
methyl hexyl ether
FL/FR
fatty
nonanoic acid
FL/FR
(E)-2-
octenoic acid
FL
2-
tridecanone
FL/FR
fermented
methyl thio isovalerate
FL
floral
linalyl anthranilate
FL/FR
fruity
amyl hexanoate
FL/FR
iso
butyl propionate
FL/FR
cyclohexyl carboxylic acid
FL/FR
dibenzyl ether
FL/FR
filbert hexenone
FL/FR
4-
heptanone
FL/FR
methyl 4-methyl valerate
FL/FR
2-
methyl butyl isovalerate
FL/FR
2-
methyl butyric acid
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
1-
phenyl-2-pentanol
FL/FR
pineapple pentenoate
FL/FR
sorbyl butyrate
FL/FR
valerian rhizome absolute
FL/FR
green
carrot weed oil
FL/FR
alpha-
farnesene
FL/FR
alpha-
farnesene isomer
FL/FR
hexanol
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
(E)-2-
hexenal
FL/FR
(E)-3-
hexenoic acid
FL
hexyl 2-furoate
FL/FR
(Z)-
leaf acetal
FL/FR
melon acetal
FL/FR
methyl octanoate
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
iso
phorone
FL
herbal
iso
dihydrolavandulal
FL/FR
abrialis
lavandin oil
FL/FR
lavandin oil
FL/FR
linalyl propionate
FL/FR
marigold oil mexico
FL/FR
honey
phenyl acetaldehyde
FL/FR
ketonic
3-
heptanone
FL/FR
meaty
2-
methyl 3-(methyl thio) furan
FL
moldy
strawberry furanone methyl ether
FL/FR
mushroom
3-
octen-2-ol
FL/FR
(R)-1-
octen-3-ol
FL/FR
1-
octen-3-ol
FL/FR
1-
octen-3-yl butyrate
FL/FR
musty
S-(
methyl thio) butyrate
FL/FR
3-
octanol
FL/FR
nutty
nutty quinoxaline
FL/FR
oily
2-
methyl hexanoic acid
FL/FR
sour
butyric acid
FL/FR
2,4-
dimethyl-2-pentenoic acid
FL
3-
methyl valeric acid
FL
sulfurous
methyl 4-(methyl thio) butyrate
FL
1-(
methyl thio)-2-butanone
FL
2-
naphthyl mercaptan
FL
sweet
cyclohexyl acetic acid
FL/FR
toasted
acetyl propionyl
FL/FR
tomato
methional
FL/FR
vegetable
2-
octen-4-one
FL/FR
waxy
iso
amyl butyrate
FL/FR
(E)-2-
decenal
FL/FR
methyl 10-undecenoate
FL/FR
2-
methyl heptanoic acid
FL/FR
methyl laurate
FL/FR
methyl undecylenate
FL/FR
2-
nonanol
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
octyl 2-furoate
FL
octyl acetate
FL/FR
undecanoic acid
FL/FR
 
Potential Uses:
 apricotFR
 bananaFR
 blueberryFR
 carnation dianthus oeilletFR
 cheese blueFL
 cheese italian cheese 
 chypreFR
 civetFR
 fern fougereFR
 fungus mushroomFR
 herbalFR
 lavenderFR
 peachFR
 pineappleFR
 
Occurrence (nature, food, other):note
 banana fruit
Search Trop Picture
 basil leaf
Search Trop Picture
 bay leaf oil @ 0.00-1.10%
Data GC Search Trop Picture
 bay leaf oil clove @ 1.0%
Data GC Search Trop Picture
 bergamot plant wild
Search Trop Picture
 blueberry fruit
Search Trop Picture
 champaca concrete @ 0.01%
Data GC Search Trop Picture
 cornmint leaf
Search Trop Picture
 hyssop shoot
Search Trop Picture
 lavandin oil abrialis @ 0.14%
Data GC Search Trop Picture
 lavandin oil grosso @ 0.04%
Data GC Search Trop Picture
 lavandin water (lavandula hydrida) @ 0.08%
Data GC Search Trop Picture
 lavender
Search Trop Picture
 lavender oil spike france @ 0.05%
Data GC Search Trop Picture
 lavender spike water @ 0.05%
Data GC Search Trop Picture
 lavender water bulgaria @ 0.68%
Data GC Search Trop Picture
 lemon balm shoot
Search Trop Picture
 melissa oil slovak republic @ 0.12%
Data GC Search Trop Picture
 mushroom giant puffball mushroom
Search PMC Picture
 mushroom shiitake mushroom
Search PMC Picture
 mushroom shiitake mushroom fruit
Search PMC Picture
 orthodon dianthera maxim. oil vietnam @ 0.10%
Data GC Search Trop Picture
 plum fruit
Search Trop Picture
 rosemary leaf oil
Search Trop Picture
 rosemary plant
Search Trop Picture
 rugula herb
Search Trop Picture
 soybean leaf
Search Trop Picture
 spearmint oil
Search Trop Picture
 spearmint oil america @ trace-0.07%
Data GC Search Trop Picture
 thyme
Search Picture
 
Synonyms:
 amyl ethyl ketone
N-amyl ethyl ketone
 ethyl amyl ketone
 ethyl N-amyl ketone
 ethyl N-pentyl ketone
 ethyl pentyl ketone
 ethylamylketone
 heptanone, methyl-
 ketone, ethyl pentyl
 oct-3-one
 octan-3-one
3-oxooctane
3-octanone
N-octanone-3
 

Articles:

US Patents:3,952,024 - Furfurylthioacetone
PubMed:Ruthenium Complexes with Dendritic Ferrocenyl Phosphanes: Synthesis, Characterization, and Application in the Catalytic Redox Isomerization of Allylic Alcohols.
US Patents:Certain 2,5-dimethyl-3-thiopyrazines
PubMed:Gas Chromatography-Mass Spectrometry Method Optimized Using Response Surface Modeling for the Quantitation of Fungal Off-Flavors in Grapes and Wine.
PubMed:Attraction of Callosobruchus maculatus (F.) (Coleoptera: Bruchidae) to four varieties of Lathyrus sativus L. seed volatiles.
PubMed:The dynamics of the HS/SPME-GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions.
PubMed:Chemical composition and aroma evaluation of volatile oils from edible mushrooms (Pleurotus salmoneostramineus and Pleurotus sajor-caju).
PubMed:Carbonyl reduction in the biosynthesis of a male sex pheromone secreted by the grape borer Xylotrechus pyrrhoderus.
PubMed:HS/GC-MS analyzed chemical composition of the aroma of fruiting bodies of two species of genus Lentinus (Higher Basidiomycetes).
PubMed:Studies on volatile organic compounds of some truffles and false truffles.
PubMed:Transport of hop aroma compounds across Caco-2 monolayers.
PubMed:The volatome of Aspergillus fumigatus.
PubMed:Identification of volatile biomarkers of gastric cancer cells and ultrasensitive electrochemical detection based on sensing interface of Au-Ag alloy coated MWCNTs.
PubMed:Identification of volatile markers in potato brown rot and ring rot by combined GC-MS and PTR-MS techniques: study on in vitro and in vivo samples.
PubMed:Assessing the chemotaxis behavior of Physarum polycephalum to a range of simple volatile organic chemicals.
PubMed:Evaluation of volatile metabolites as markers in Lycopersicon esculentum L. cultivars discrimination by multivariate analysis of headspace solid phase microextraction and mass spectrometry data.
PubMed:Release and uptake of volatile organic compounds by human hepatocellular carcinoma cells (HepG2) in vitro.
PubMed:Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles.
PubMed:Furry pet allergens, fungal DNA and microbial volatile organic compounds (MVOCs) in the commercial aircraft cabin environment.
PubMed:Can volatile organic metabolites be used to simultaneously assess microbial and mite contamination level in cereal grains and coffee beans?
PubMed:Multiple headspace-solid-phase microextraction: an application to quantification of mushroom volatiles.
PubMed:The Paleobiosphere: a novel device for the in vivo testing of hydrocarbon producing-utilizing microorganisms.
PubMed:Formation yields of C8 1,4-hydroxycarbonyls from OH + n-octane in the presence of NO.
PubMed:[Analyze on volatile compounds of Antrodia camphorata using HS-SPME-GC-MS].
PubMed:Influence of various growth parameters on fungal growth and volatile metabolite production by indoor molds.
PubMed:Olfactory cues from plants infected by powdery mildew guide foraging by a mycophagous ladybird beetle.
PubMed:Detection of characteristic metabolites of Aspergillus fumigatus and Candida species using ion mobility spectrometry-metabolic profiling by volatile organic compounds.
PubMed:8-Carbon oxylipins inhibit germination and growth, and stimulate aerial conidiation in Aspergillus nidulans.
PubMed:Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers.
PubMed:Golgi-modifying properties of macfarlandin E and the synthesis and evaluation of its 2,7-dioxabicyclo[3.2.1]octan-3-one core.
PubMed:Volatile organic components from fresh non-edible Basidiomycetes fungi.
PubMed:Olfactory response of Haematobia irritans (Diptera: Muscidae) to cattle-derived volatile compounds.
PubMed:Synthesis of the deuterated sex pheromone components of the grape borer, Xylotrechus pyrrhoderus.
PubMed:Influence of sporophore development, damage, storage, and tissue specificity on the enzymic formation of volatiles in mushrooms (Agaricus bisporus).
PubMed:Antimicrobial activities of components of the glandular secretions of leaf cutting ants of the genus Atta.
PubMed:Use of headspace SPME-GC-MS for the analysis of the volatiles produced by indoor molds grown on different substrates.
PubMed:A GC-MS study of the volatile organic composition of straw and oyster mushrooms during maturity and its relation to antioxidant activity.
PubMed:Induction of conidiation by endogenous volatile compounds in Trichoderma spp.
PubMed:The cytotoxic properties and preferential toxicity to tumour cells displayed by some 2,4-bis(benzylidene)-8-methyl-8-azabicyclo[3.2.1] octan-3-ones and 3,5-bis(benzylidene)-1-methyl-4-piperidones.
PubMed:Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms.
PubMed:Host recognition by the specialist hoverfly Microdon mutabilis, a social parasite of the ant Formica lemani.
PubMed:Genetic diversity of volatile components in Xinjiang Wild Apple (Malus sieversii).
PubMed:Indoor molds, bacteria, microbial volatile organic compounds and plasticizers in schools--associations with asthma and respiratory symptoms in pupils.
PubMed:Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis.
PubMed:Asymmetric induction in hydrogen-mediated reductive aldol additions to alpha-amino aldehydes catalyzed by rhodium: selective formation of syn-stereotriads directed by intramolecular hydrogen-bonding.
PubMed:Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
PubMed:Production of volatile compounds by Rhizopus oligosporus during soybean and barley tempeh fermentation.
PubMed:Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades.
PubMed:Oviposition in Delia platura (Diptera, Anthomyiidae): the role of volatile and contact cues of bean.
PubMed:[GC-MS analysis of volatile oil from the ear of Schizonepeta tenifolia Briq].
PubMed:Identification of components of male-produced pheromone of coffee white stemborer, Xylotrechus quadripes.
PubMed:Behavioral monitoring of trained insects for chemical detection.
PubMed:Volatile organic compounds in natural biofilm in polyethylene pipes supplied with lake water and treated water from the distribution network.
PubMed:1,4-hydroxycarbonyl products of the OH radical initiated reactions of C5-C8 n-alkanes in the presence of NO.
PubMed:Main compounds responsible for off-odour of strawberries infected by Phytophthora cactorum.
PubMed:Volatile compounds of Aspergillus strains with different abilities to produce ochratoxin A.
PubMed:Air-water transfer of MTBE, its degradation products, and alternative fuel oxygenates: the role of temperature.
PubMed:Volatile organic compound (VOC) analysis and sources of limonene, cyclohexanone and straight chain aldehydes in axenic cultures of Calothrix and Plectonema.
PubMed:Germination of penicillium paneum Conidia is regulated by 1-octen-3-ol, a volatile self-inhibitor.
PubMed:Volatiles from whitefly-infested plants elicit a host-locating response in the parasitoid, Encarsia formosa.
PubMed:Identification of volatile compounds in soybean at various developmental stages using solid phase microextraction.
PubMed:Field evaluation of potential of alarm pheromone compounds to enhance baits for control of grass-cutting ants (Hymenoptera: Formicidae).
PubMed:Impact odorants contributing to the fungus type aroma from grape berries contaminated by powdery mildew (Uncinula necator); incidence of enzymatic activities of the yeast Saccharomyces cerevisiae.
PubMed:Determination of unique microbial volatile organic compounds produced by five Aspergillus species commonly found in problem buildings.
PubMed:In vivo volatile emissions from peanut plants induced by simultaneous fungal infection and insect damage.
PubMed:Detection and quantification of ochratoxin A and deoxynivalenol in barley grains by GC-MS and electronic nose.
PubMed:A common inhibitory binding site for zinc and odorants at the voltage-gated K(+) channel of rat olfactory receptor neurons.
PubMed:A new passive sampler for regulated workplace ketones.
PubMed:Regulated workplace ketones and their interference in the PFBHA method for aldehydes.
PubMed:Volatiles for mycological quality grading of barley grains: determinations using gas chromatography-mass spectrometry and electronic nose.
PubMed:[MVOC of fungi--use as an indicator for exposure level].
PubMed:Sensory irritating potency of some microbial volatile organic compounds (MVOCs) and a mixture of five MVOCs.
PubMed:Fungal volatiles as indicators of food and feeds spoilage.
PubMed:Odor detection in rats with 3-methylindole-induced reduction of sensory input.
PubMed:Purification and characterization of two enone reductases from Saccharomyces cerevisiae.
PubMed:Spatially organized response zones in rat olfactory epithelium.
PubMed:Volatile organic chemicals of a shore-dwelling cyanobacterial mat community.
PubMed:Fungal volatiles: Semiochemicals for stored-product beetles (Coleoptera: Cucujidae).
PubMed:Chemotaxonomic study of undescribed species ofMyrmica ant from Idaho.
PubMed:Induction of chromosome loss by mixtures of organic solvents including neurotoxins.
PubMed:Odor volatiles associated with microflora in damp ventilated and non-ventilated bin-stored bulk wheat.
PubMed:Saw-toothed grain beetleOryzaephilus surinamensis (L.) (Coleoptera: Silvanidae) : Collection, identification, and bioassay of attractive volatiles from beetles and oats.
PubMed:Fungal volatiles associated with moldy grain in ventilated and non-ventilated bin-stored wheat.
PubMed:Sensitivity to sunscreens.
PubMed:The size of mitral cells is altered when rats are exposed to an odor from their day of birth.
PubMed:Electroantennogram responses of grape borerXylotrechus pyrrhoderus bates (Coleoptera: Cerambycidae) to its male sex pheromone components.
PubMed:Experimental study on the enhancement of the neurotoxicity of methyl n-butyl ketone by non-neurotoxic aliphatic monoketones.
PubMed:Volatile constituents of Trichothecium roseum.
PubMed:Sensitivity to isopropyl alcohol.
PubMed:Studies on mushroom flavours 2. Flavour compounds in coprinus comatus.
PubMed:Identification, role and systematic significance of 3-octanone in the carpenter ant, Camponotus schaefferi WHR.
PubMed:Volatile Flavor Compounds Produced by Molds of Aspergillus, Penicillium, and Fungi imperfecti.
PubMed:Identification of the predominant volatile compounds produced by Aspergillus flavus.
PubMed:[Colorimetric determination of 3-octanone using 3, 5-dinitrobenzoic acid].
 
Notes:
Flavouring ingredient
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy