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

3-octen-2-ol
methyl hexenyl carbinol

Sponsors

Name:oct-3-en-2-ol
CAS Number: 76649-14-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:278-508-9
XlogP3-AA:2.30 (est)
Molecular Weight:128.21472000
Formula:C8 H16 O
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:1140 3-octen-2-ol
FLAVIS Number:02.102 (Old)
DG SANTE Food Flavourings:02.102 oct-3-en-2-ol
FEMA Number:3602 3-octen-2-ol
FDA:No longer provide for the use of these seven synthetic flavoring substances
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Boiling Point: 98.00 °C. @ 2.00 mm Hg
Vapor Pressure:0.291000 mm/Hg @ 25.00 °C. (est)
Flash Point: 160.00 °F. TCC ( 71.11 °C. )
logP (o/w): 2.518 (est)
Soluble in:
 alcohol
 water, 2143 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: mushroom
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
creamy mushroom melon rind waxy
Odor Description:at 1.00 % in dipropylene glycol. creamy mushroom melon rind waxy
green mushroom melon rind waxy
Odor Description:Green, mushroom, melon rind with waxy nuances
Mosciano, Gerard P&F 16, No. 5, 71, (1991)
Flavor Type: mushroom
mushroom green melon rind earthy nutty
Taste Description: at 20.00 ppm. Mushroom, green melon rind, earthy and nutty notes
Mosciano, Gerard P&F 16, No. 5, 71, (1991)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
3-OCTEN-2-OL
Odor Description:A creamy mushroom-like odor
Used for a melon earthy note in fragrance compositions.
Taste Description:mushroom
Can be used in raspberry, mushroom, soya, tomato, melon and watermelon.
 
Cosmetic Information:
None found
 
Suppliers:
Bedoukian Research
3-OCTEN-2-OL
Odor: A creamy mushroom-like odor
Use: Used for a melon earthy note in fragrance compositions.
Flavor: mushroom
Can be used in raspberry, mushroom, soya, tomato, melon and watermelon.
Beijing Lys Chemicals
3-Octen-2-ol
BOC Sciences
For experimental / research use only.
3-Octen-2-ol
Parchem
3-octen-2-ol
Penta International
3-OCTEN-2-OL, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
3-Octen-2-ol
 
Safety Information:
Preferred SDS: View
 
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.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 3-octen-2-ol usage levels up to:
  2.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 1.20 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): ND (μg/capita/day)
Structure Class: I
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: 12
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -10.00000
condiments / relishes: --
confectionery froastings: -1.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: -1.00000
granulated sugar: --
gravies: -2.00000
hard candy: -2.00000
imitation dairy: -1.00000
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: -1.00000
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: -0.60000
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):

Scientific Opinion on Flavouring Group Evaluation 204 (FGE.204): Consideration of genotoxicity data on representatives for 18 mono-unsaturated, aliphatic, a,-unsaturated ketones and precursors from chemical subgroup 1.2.1 of FGE.19 by EFSA
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):76649-14-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :42538
National Institute of Allergy and Infectious Diseases:Data
oct-3-en-2-ol
Chemidplus:0076649144
 
References:
 oct-3-en-2-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:76649-14-4
Pubchem (cid):42538
Pubchem (sid):135078510
 
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
HMDB (The Human Metabolome Database):HMDB32450
FooDB:FDB016161
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
satinaldehyde
FL/FR
aldehydic
aldehydic
decanal (aldehyde C-10)
FL/FR
balsamic
(E)-
benzyl tiglate
FL/FR
bornyl formate
FL/FR
coconut
delta-
heptalactone
FL/FR
creamy
butyl lactate
FL/FR
earthy
benzyl tiglate
FL/FR
dibenzyl ether
FL/FR
1-
nonen-3-ol
FL/FR
3-
octanol
FL/FR
1-
octen-3-one
FL/FR
ethereal
acetal
FL/FR
fatty
(E)-2-
decenal
FL/FR
2-
nonenal
FL/FR
fermented
butyl laevo-lactate
FL/FR
floral
6,8-
dimethyl-2-nonanol
FR
herbal pyran
FR
hydroxycitronellal diethyl acetal
FL/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
2-
phenyl propyl acetate
FL/FR
fruity
amyl formate
FL/FR
ethyl levulinate
FL/FR
octyl propionate
FL/FR
2-
pentyl furan
FL/FR
propyl 2,4-decadienoate
FL/FR
fungal
1-
decen-3-ol
FL/FR
methyl 2-furoate
FL/FR
green
cucumber essence
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
(Z)-
leaf acetal
FL/FR
manzanate (Givaudan)
FL/FR
melon acetal
FL/FR
(E,Z)-3,6-
nonadien-1-ol
FL/FR
3,6-
nonadien-1-ol
FL/FR
3,6-
nonadien-1-yl acetate
FL/FR
(E,Z)-3,6-
nonadien-1-yl acetate
FL/FR
(Z)-2-
nonen-1-ol
FL/FR
(E)-3-
nonen-1-ol
FL/FR
(Z)-5-
octen-1-ol
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
3-
phenyl propionaldehyde
FL/FR
1-
phenyl-2-pentanol
FL/FR
violet leaf absolute
FL/FR
herbal
3-
octanone
FL/FR
honey
phenethyl furoate
FL/FR
melon
melon carboxaldehyde
FR
melon heptenal
FL/FR
(Z)-6-
nonen-1-ol
FL/FR
watermelon ketone
FR
mushroom
(R)-1-
octen-3-ol
FL/FR
1-
octen-3-yl butyrate
FL/FR
waxy
methyl laurate
FL/FR
2,4-
nonadien-1-ol
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
octyl isobutyrate
FL/FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
benzyl tiglate
FL/FR
bornyl formate
FL/FR
(S)-(+)-2-
hexanol
FL
tris(
methyl thio) methane
FL
(E)-3-
nonen-1-ol
FL/FR
nonyl octanoate
FL/FR
(E)-2-
penten-1-ol
FL
2-
pentyl-1-buten-3-one
FL
phenethyl furoate
FL/FR
2-
phenyl propyl acetate
FL/FR
balsamic
balsamic
(E)-
benzyl tiglate
FL/FR
buttery
butyl laevo-lactate
FL/FR
caramellic
methyl 2-furoate
FL/FR
cocoa
cocoa distillates
FL
cooling
manzanate (Givaudan)
FL/FR
creamy
octyl isobutyrate
FL/FR
dairy
butyl lactate
FL/FR
earthy
1-
decen-3-ol
FL/FR
1-
hexen-3-yl acetate
FL
1-
nonen-3-ol
FL/FR
1,8-
octane dithiol
FL
1-
octen-3-one
FL/FR
estery
octyl propionate
FL/FR
fatty
dimethyl sulfoxide
FL
2,4-
nonadien-1-ol
FL/FR
(Z)-2-
nonen-1-ol
FL/FR
2-
nonenal
FL/FR
fermented
methyl thio isovalerate
FL
floral
satinaldehyde
FL/FR
fruity
amyl formate
FL/FR
dibenzyl ether
FL/FR
ethyl levulinate
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
1-
phenyl-2-pentanol
FL/FR
green
cucumber essence
FL/FR
(E,E)-2,4-
hexadienal
FL
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
(Z)-
leaf acetal
FL/FR
melon acetal
FL/FR
melon heptenal
FL/FR
(E,Z)-3,6-
nonadien-1-ol
FL/FR
3,6-
nonadien-1-ol
FL/FR
3,6-
nonadien-1-yl acetate
FL/FR
(E,Z)-3,6-
nonadien-1-yl acetate
FL/FR
(Z)-5-
octen-1-ol
FL/FR
2-
pentyl furan
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
3-
phenyl propionaldehyde
FL/FR
violet leaf absolute
FL/FR
lactonic
delta-
heptalactone
FL/FR
melon
hydroxycitronellal diethyl acetal
FL/FR
propyl 2,4-decadienoate
FL/FR
mushroom
3-
octanone
FL/FR
(R)-1-
octen-3-ol
FL/FR
1-
octen-3-yl butyrate
FL/FR
musty
3-
octanol
FL/FR
nutty
acetal
FL/FR
sulfurous
1-(
methyl thio)-2-butanone
FL
2-
naphthyl mercaptan
FL
vegetable
2-
octen-4-one
FL/FR
waxy
decanal (aldehyde C-10)
FL/FR
(E)-2-
decenal
FL/FR
methyl laurate
FL/FR
(Z)-6-
nonen-1-ol
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
octyl 2-furoate
FL
octyl acetate
FL/FR
 
Potential Uses:
FRcream
FRearth
FRfungus
 melon watermelon muskmelon cantaloupe
FRraspberry
 soybean
FLtomato
 
Occurrence (nature, food, other):note
 fish oil
Search PMC Picture
 krill
Search PMC Picture
 
Synonyms:
 methyl hexenyl carbinol
 oct-3-en-2-ol
 
 
Notes:
Flavouring ingredient. Produced from mold (Penicillium cyclopium, Aspergilus amstelodami) affected wheat grains. Also present in fish oil and krill products
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