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

1-octen-3-ol
matsutake alcohol

Sponsors

Fragrance Demo Formulas
Name:oct-1-en-3-ol
CAS Number: 3391-86-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:222-226-0
FDA UNII:WXB511GE38
Nikkaji Web:J34.615B
Beilstein Number:1744110
MDL:MFCD00004589
CoE Number:72
XlogP3-AA:2.60 (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:1152 1-octen-3-ol
FLAVIS Number:02.023 (Old)
DG SANTE Food Flavourings:02.023 oct-1-en-3-ol
FEMA Number:2805 1-octen-3-ol
FDA Mainterm: 1-OCTEN-3-OL
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 to pale yellow clear liquid (est)
Assay: 96.00 to 100.00
Food Chemicals Codex Listed: Yes
Specific Gravity:0.83500 to 0.84500 @ 25.00 °C.
Pounds per Gallon - (est).: 6.948 to 7.031
Specific Gravity:0.83100 to 0.83900 @ 20.00 °C.
Pounds per Gallon - est.: 6.923 to 6.989
Refractive Index:1.43100 to 1.44200 @ 20.00 °C.
Boiling Point: 84.00 to 85.00 °C. @ 25.00 mm Hg
Boiling Point: 175.00 to 175.20 °C. @ 760.00 mm Hg
Vapor Pressure:0.531000 mm/Hg @ 25.00 °C. (est)
Vapor Density:4.4 ( Air = 1 )
Flash Point: 142.00 °F. TCC ( 61.11 °C. )
logP (o/w): 2.519 (est)
Soluble in:
 alcohol
 dipropylene glycol
 oils
 propylene glycol
 water, 1836 mg/L @ 25 °C (est)
Insoluble in:
 water
Stability:
 alcoholic fine fragrance, good
 antiperspirant, good
 fabric softener, good
 hypochlorite bleach, poor
 liquid detergent, fair
 perborate powder detergent, fair
 soap, good
 toiletry application, good
 
Organoleptic Properties:
Odor Type: earthy
Odor Strength:high ,
recommend smelling in a 10.00 % solution or less
Substantivity: > 4 hour(s) at 100.00 %
mushroom earthy green oily fungal raw chicken
Odor Description:at 10.00 % in dipropylene glycol. mushroom earthy green oily fungal raw chicken
Luebke, William tgsc, (1986)
Odor sample from: Takasago International Corp
earthy green oily vegetable fungal
Odor Description:Earthy, green, oily, vegetative and fungal
Mosciano, Gerard P&F 18, No. 6, 33, (1993)
Flavor Type: mushroom
mushroom earthy fungal green oily vegetable umami savory brothy
Taste Description: at 10.00 ppm. Mushroom, earthy, fungal, green, oily, vegetative, umami sensation and savory brothy
Mosciano, Gerard P&F 18, No. 6, 33, (1993)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
1-OCTEN-3-OL, (AMYL VINYL CARBINOL) ≥98.0%, FCC, Kosher
Odor Description:Powerful herbaceous, earthy and hay-like
Used for lavender and fern notes. Not for products requiring FIFRA registered material.
Taste Description:Characteristic mushroom, with metallic aftertaste
Savory flavors, especially mushroom.
Frutarom
1-OCTEN-3-OL (MUSHROOM ALCOHOL) ≥98.50%, NI, Kosher
Odor Description:Earthy, Green, Mushroom, Vegetable
Suggested Uses: Dairy Products, Mushroom, Shellfish
Taste Description:mushroom
Takasago
Matsutakeol ≥98% as 1-Octen-3-ol
Odor Description:Floral, Herbal, Lavender, Mushroom
Can be used for the reconstitution of essential oils such as Lavandin and in the creation of herbaceous-lavandaceous fragrances.
Givaudan
Amyl Vinyl Carbinol
Odor Description:Mushroom, Herbal
Amyl Vinyl Carbinol is a top note used as a modifier in agrestic-aromatic accords like lavander-fougère.
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
A.C.S. International
Mushroom Alcohol
Odor: earthy green musty vegetal fungal
Operational Capabilities
Advanced Biotech
1 OCTEN 3 OL NATURAL (USA)
Advanced Biotech
1 OCTEN 3 OL NATURAL
98% min.
Odor: Mushroom
Advanced Biotech
1-OCTEN-3-OL SYNTHETIC
98% min.
Odor: Mushroom
Alfrebro
1-OCTEN-3-OL NATURAL
Odor: Green, Fruity, Tropical, Pineapple
Alfrebro
MUSHROOM OIL FLAVOR (EU NAT)
Odor: Mushroom, Earthly, Vegetable
Alfrebro
OCTEN-3-OL NATURAL (90 % mini)
Anhui Haibei
1-Octen-3-ol
Odor: Soil and herb odor, sweet, ferment scent
Anhui Suzhou Jinli Aromatic Chemicals
1-Octen-3-ol
Odor: soil, herb
Apiscent Labs
1 OCTEN 3 OL
Odor: Earthy mushroom odor with herbaceous undertone
Apple Flavor & Fragrance
1-Octen-3-ol
Aromiens International
1-Octen-3-ol, Natural
Artiste
1-Octen-3-ol Natural
Augustus Oils
Amyl Vinyl Carbinol
Services
Axxence Aromatic
1-OCTEN-3-OL EXTRA PURE, Natural, Kosher
Sustainability
Bedoukian Research
1-OCTEN-3-OL, (AMYL VINYL CARBINOL)
≥98.0%, FCC, Kosher
Odor: Powerful herbaceous, earthy and hay-like
Use: Used for lavender and fern notes. Not for products requiring FIFRA registered material.
Flavor: Characteristic mushroom, with metallic aftertaste
Savory flavors, especially mushroom.
Beijing Lys Chemicals
1-Octen-3-ol
Berjé
Amyl Vinyl Carbinol
Happening at Berje
BOC Sciences
For experimental / research use only.
1-OCTEN-3-OL FCC 98.0%
Charkit Chemical
OCTEN-3-OL, 1- FEMA 2805
Charkit Chemical
OCTEN-3-OL, 1- TECH GRADE O0210 FEMA 2805
Citrus and Allied Essences
1-Octen-3-ol FCC
Market Report
De Monchy Aromatics
1-Octen-3-ol
DeLong Chemicals America
1-Octen-3-ol, Kosher
Ernesto Ventós
1-OCTEN-3-OL
Odor: STRONG, EARTHY, MUSHROOM-LIKE
Excellentia International
1-Octen-3-ol Natural
FCI SAS
1-OCTEN-3-OL
Odor: Very powerful earthy mushroom odor with herbaceous undertone
Fleurchem
1-octen-3-ol natural
Frutarom
1-OCTEN-3-OL (MUSHROOM ALCOHOL)
≥98.50%, NI, Kosher
Odor: Earthy, Green, Mushroom, Vegetable
Use: Suggested Uses: Dairy Products, Mushroom, Shellfish
Givaudan
Amyl Vinyl Carbinol
Odor: Mushroom, Herbal
Use: Amyl Vinyl Carbinol is a top note used as a modifier in agrestic-aromatic accords like lavander-fougère.
Indukern F&F
1-OCTEN-3-OL
Odor: MUSHROOM, SWEET, EARTHY, FUNGUS
Jinan Enlighten Chemical Technology(Wutong Aroma )
1-Octen-3-ol
Lluch Essence
OCT-1-ENE-3-OL NATURAL 90%
Lluch Essence
OCT-1-ENE-3-OL NATURAL 99%
Lluch Essence
OCT-1-ENE-3-OL
M&U International
1-OCTEN-3-OL, Kosher
M&U International
NAT.1-OCTEN-3-OL
Moellhausen
1-OCTEN-3-OL
Odor: ethereal, mushroom note, green, earthy
Nagar Haveli Perfumes & Aromatics
Morillol
Odor: Mushroom earthy green oily fungal raw chicken
Natural Advantage
1-Octen-3-ol High Purity Nat
Pearlchem Corporation
1-Octen-3-ol
Penta International
1-OCTEN-3-OL, Kosher
Penta International
1-OCTEN-3-OL, NATURAL, Kosher
Perfumer Supply House
1-Octen-3-ol aka Amyl Vinyl Carbinol
Odor: earthy fungal
Use: 1-Octen-3-ol aka Amyl Vinyl Carbinol ????? ????? 5 out of 5 based on 2 customer ratings (2 customer reviews) $6.00$12.50 CAS# 3391-86-4 Also known as Mushroom Alcohol, this chemical has a powerful earthy fungal odor with hay undertones. A nice modifier for lavender and fern fragrances.
Perfumery Laboratory
MATSUTAKE ALCOHOL
Odor: Bright aroma of fresh white mushrooms
Phoenix Aromas & Essential Oils
1-Octen-3-ol Natural
Reincke & Fichtner
1-Octen-3-ol
Riverside Aromatics
1-OCTEN-3-OL, NATURAL, HP
Robertet
OCTEN-1-OL-3
Pure & Nat (EU)
Santa Cruz Biotechnology
For experimental / research use only.
1-Octen-3-ol
Shanghai Vigen Fine Chemical
1-Octen-3-ol
Sigma-Aldrich
1-Octen-3-ol, ≥98%, FCC, FG
Odor: cheese; creamy; herbaceous; earthy; fishy; meaty; vegetable
Certified Food Grade Products
Sigma-Aldrich
1-Octen-3-ol, natural, ≥95%, FG
Sunaux International
nat.1-Octen-3-ol
Synerzine
1-Octen-3-ol
Takasago
Matsutakeol
≥98% as 1-Octen-3-ol
Odor: Floral, Herbal, Lavender, Mushroom
Use: Can be used for the reconstitution of essential oils such as Lavandin and in the creation of herbaceous-lavandaceous fragrances.
The Fragrance Museum
Taytonn
1-Octen-3-ol
Odor: Earthy, Green, Mushroom, Vegetable
TCI AMERICA
For experimental / research use only.
1-Octen-3-ol >98.0%(GC)
Tengzhou Jitian Aroma Chemiclal
1-Octen-3-ol
Tengzhou Xiang Yuan Aroma Chemicals
1-Caprylene-3-alcohol
The Perfumers Apprentice
Amyl vinyl carbinol a.k.a 1-octen-3-ol (Sig)
Odor: earthy mushroom green oily vegetable fungal
The Perfumers Apprentice
Matsutake Alcohol - (1-octen-3-ol) 1% (PG)
Odor: earthy mushroom green oily vegetable fungal
Treatt
1-Octen-3-ol
Vigon International
OCT-1-EN-3-OL NATURAL
Vigon International
OCT-1-EN-3-OL
Wujiang CIYUN Flavor & Fragrance
1-Octen-3-ol ≥99.0%
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
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.
S 45 - In case of accident or if you feel unwell seek medical advice immediately.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Flammable liquids (Category 4), H227
Acute toxicity, Oral (Category 4), H302
Skin irritation (Category 2), H315
Eye irritation (Category 2A), H319
Chronic aquatic toxicity (Category 3), H412
GHS Label elements, including precautionary statements
 
Pictogramexclamation-mark.jpg
 
Signal word Warning
Hazard statement(s)
H227 - Combustible liquid
H302 - Harmful if swallowed
H315 - Causes skin irritation
H319 - Causes serious eye irritation
H412 - Harmful to aquatic life with long lasting effects
Precautionary statement(s)
P210 - Keep away from heat/sparks/open flames/hot surfaces. — No smoking.
P264 - Wash skin thouroughly after handling.
P270 - Do not eat, drink or smoke when using this product.
P273 - Avoid release to the environment.
P280 - Wear protective gloves/protective clothing/eye protection/face protection.
P301 + P312 - IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell.
P302 + P352 - IF ON SKIN: wash with plenty of soap and water.
P305 + P351 + P338 - IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continue rinsing.
P330 - Rinse mouth.
P332 + P313 - IF SKIN irritation occurs: Get medical advice/attention.
P337 + P313 - IF eye irritation persists: Get medical advice/attention.
P362 - Take off contaminated clothing and wash before reuse.
P370 + P378 - In case of fire: Use dry sand, dry chemical or alcohol-resistant foam for extinction.
P403 + P235 - Store in a well-ventilated place. Keep cool.
P501 - Dispose of contents/ container to an approved waste disposal plant.
Human Experience:
10 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 340 mg/kg
Food and Cosmetics Toxicology. Vol. 14, Pg. 681, 1976.

intravenous-mouse LD50 56 mg/kg
U.S. Army Armament Research & Development Command, Chemical Systems Laboratory, NIOSH Exchange Chemicals. Vol. NX#02545

Dermal Toxicity:
skin-rabbit LD50 3300 mg/kg
Food and Cosmetics Toxicology. Vol. 14, Pg. 681, 1976.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 1-octen-3-ol usage levels up to:
  2.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 390.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 23.00 (μg/capita/day)
Structure Class: II
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: -6.00000
beverages(nonalcoholic): -0.20000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -6.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -1.00000
fruit ices: -1.00000
gelatins / puddings: --
granulated sugar: --
gravies: -6.00000
hard candy: -2.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -6.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -6.00000
sugar substitutes: --
sweet sauces: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.630001.80000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.500001.00000
Edible ices, including sherbet and sorbet (03.0): 1.000002.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 12.0000018.00000
Confectionery (05.0): 1.100001.80000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.600001.80000
Bakery wares (07.0): 3.8000011.00000
Meat and meat products, including poultry and game (08.0): 3.700005.70000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 1.000005.00000
Eggs and egg products (10.0): 1.000005.00000
Sweeteners, including honey (11.0): 1.000005.00000
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 2.000005.00000
Foodstuffs intended for particular nutritional uses (13.0): 1.000002.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.600001.20000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.300001.00000
Ready-to-eat savouries (15.0): 0.400000.70000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 2.0000010.00000
 
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 205 (FGE.205): Consideration of genotoxicity data on representatives for 13 a,-unsaturated aliphatic ketones with terminal double bonds and precursors from chemical subgroup 1.2.2 of FGE.19 by EFSA
View page or View pdf
Scientific opinion of Flavouring Group Evaluation 205 Revision 1 (FGE.205Rev1): consideration of genotoxicity data on representatives for 13 a,-unsaturated aliphatic ketones with terminal double bonds and precursors from chemical subgroup 1.2.2 of FGE.19
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 63, Revision 3 (FGE.63Rev3): aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07Rev4
View page or View pdf
EPI System: View
Chemical Carcinogenesis Research Information System:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):3391-86-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :18827
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2810
WGK Germany:3
oct-1-en-3-ol
Chemidplus:0003391864
RTECS:RH3300000 for cas# 3391-86-4
 
References:
Leffingwell:Chirality or Article
 oct-1-en-3-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:3391-86-4
Pubchem (cid):18827
Pubchem (sid):134983138
Flavornet:3391-86-4
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):C14272
HMDB (The Human Metabolome Database):Search
FooDB:FDB003349
YMDB (Yeast Metabolome Database):YMDB01352
Export Tariff Code:2905.29.9000
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
aldehydic
aldehydic
nonanal (aldehyde C-9)
FL/FR
amber
ambroxan
FL/FR
animal
costus valerolactone
FR
para-
cresyl caprylate
FL/FR
balsamic
benzyl benzoate
FL/FR
benzyl salicylate
FL/FR
(E)-
benzyl tiglate
FL/FR
laevo-
bornyl acetate
FL/FR
iso
bornyl acetate
FL/FR
bornyl formate
FL/FR
iso
butyl cinnamate
FL/FR
cinnamyl alcohol
FL/FR
clover nitrile
FR
3-
phenyl propyl alcohol
FL/FR
berry
raspberry ketone methyl ether
FL/FR
caramellic
2-iso
butyl-3-methyl pyrazine
FL/FR
maltol
FL/FR
citrus
bergamot oil
FL/FR
grapefruit pentanol
FR
blood
orange oil italy
FL/FR
10-
undecen-1-ol
FL/FR
valencene
FL/FR
coconut
delta-
heptalactone
FL/FR
gamma-
heptalactone
FL/FR
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
creamy
butyl lactate
FL/FR
earthy
benzyl tiglate
FL/FR
dibenzyl ether
FL/FR
2-
ethyl fenchol
FL/FR
heptanal cyclic acetal with glycerol
FL/FR
heptanal glyceryl acetal
FL/FR
methyl undecylenate
FL/FR
mushroom absolute
FL/FR
1-
nonen-3-ol
FL/FR
3-
octanol
FL/FR
1-
octen-3-one
FL/FR
fatty
decanol
FL/FR
(E)-2-
decenal
FL/FR
methyl 10-undecenoate
FL/FR
fermented
butyl laevo-lactate
FL/FR
floral
alpha-
amyl cinnamaldehyde
FL/FR
iso
amyl salicylate
FL/FR
benzyl acetate
FL/FR
benzyl alcohol
FL/FR
citronellol
FL/FR
coriander seed oil
FL/FR
cyclamen aldehyde
FL/FR
cyclohexyl ethyl alcohol
FL/FR
9-
decen-1-ol
FL/FR
dimethyl anthranilate
FL/FR
dimethyl benzyl carbinol
FL/FR
dimethyl benzyl carbinyl acetate
FL/FR
dimethyl benzyl carbinyl butyrate
FL/FR
6,8-
dimethyl-2-nonanol
FR
floral pyranol
FR
gardenia oxide
FR
gardenia pentyl acetate
FR
geraniol
FL/FR
geranium dihydropyran
FR
heliotropyl acetate
FL/FR
heliotropyl diethyl acetal
FR
herbal pyran
FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
ho leaf oil
FR
hyacinth ether
FR
hydroxycitronellal
FL/FR
iso
jasmone
FL/FR
jasmopyrane (Givaudan)
FR
abrialis
lavandin oil
FL/FR
leerall
FR
lilyall
FR
laevo-
linalool
FL/FR
linalool
FL/FR
linalool oxide
FL/FR
methyl dihydrojasmonate
FL/FR
methyl jasmonate
FL/FR
mimosa absolute france
FL/FR
muguet carboxaldehyde
FR
muguet octadienol
FR
nerol
FL/FR
nerolidol
FL/FR
nonanol
FL/FR
nonyl octanoate
FL/FR
octyl acetate
FL/FR
orris pyridine 25% IPM
FR
peony alcohol
FR
phenethyl acetate
FL/FR
phenethyl alcohol
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
rhodinol
FL/FR
rose butanoate
FL/FR
(R)-
styralyl alcohol
FL/FR
tetrahydrolinalool
FL/FR
tuberose absolute (from pommade)
FL/FR
violet methyl carbonate
FR
ylang ylang flower oil III
FL/FR
fresh
10-
undecen-1-yl acetate
FL/FR
fruity
amyl formate
FL/FR
benzyl propionate
FL/FR
butyl 2-decenoate
FL/FR
iso
butyl octanoate
FL/FR
gamma-
decalactone
FL/FR
nerolidyl isobutyrate
FR
(Z)-3-
octen-1-ol
FL/FR
octyl butyrate
FL/FR
octyl formate
FL/FR
octyl propionate
FL/FR
2-
pentyl furan
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
tropical thiazole
FL/FR
tropical trithiane
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
fungal
1-
decen-3-ol
FL/FR
methyl 2-furoate
FL/FR
green
acetaldehyde ethyl phenethyl acetal
FL/FR
coriander heptenol
FL/FR
cumin acetaldehyde
FL/FR
alpha,alpha-
dimethyl benzyl alcohol
FL/FR
diphenyl methane
FL/FR
earthy acetal
FL/FR
ferula galbaniflua gum extract
FL/FR
galbanum oil
FL/FR
galbanum resinoid replacer
FR
geranium absolute
FL/FR
(Z)-3-
hepten-1-ol
FL/FR
1-
hepten-3-ol
FL/FR
(Z)-4-
heptenal
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
(Z)-3-
hexen-1-yl acetoacetate
FL/FR
(Z)-3-
hexen-1-yl benzoate
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(E)-2-
hexen-1-yl butyrate
FL/FR
(E)-2-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
4-
hexenol
FL/FR
(Z)-
leaf acetal
FL/FR
leafy acetal
FL/FR
melon acetal
FL/FR
2-(2-
methyl allyl oxy) heptane
FR
methyl heptine carbonate
FL/FR
6-
methyl-3-hepten-2-one
FL/FR
(E,Z)-2,6-
nonadien-1-ol
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
(E,Z)-2,6-
nonadienal diethyl acetal
FL/FR
octanal dimethyl acetal
FL/FR
(Z)-5-
octen-1-ol
FL/FR
2-
octen-1-ol
FL/FR
olive oil absolute
FL/FR
1-
penten-3-ol
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
3-
phenyl propionaldehyde
FL/FR
1-
phenyl-2-pentanol
FL/FR
privet dioxane
FR
rose furan epoxide
FL/FR
(E,E)-
sorbyl acetate
FL/FR
2,4,8-
trimethyl-5-oxatricyclo(6.2.1.0*2,6*)undecane
FR
violet decenol
FR
herbal
alpha-
amyl cinnamyl formate
FL/FR
carum carvi fruit oil
FL/FR
clary sage oil france
FL/FR
daucus carota fruit oil
FL/FR
6-
hydroxydihydrotheaspirane (mixture of isomers)
FL/FR
lavender absolute bulgaria
FL/FR
linalyl acetate
FL/FR
(E)-6-
methyl-3-hepten-2-one
FL/FR
3-
octanone
FL/FR
3-
octyl acetate
FL/FR
laevo-
perillaldehyde
FL/FR
sabinene hydrate
FL/FR
thyme oil (thymus zygis gracillis) spain
FL/FR
honey
methyl phenyl acetate
FL/FR
phenethyl furoate
FL/FR
marine
green
algae absolute
FL/FR
marine pyridine
FR
melon
melon heptenal
FL/FR
(Z)-6-
nonen-1-ol
FL/FR
watermelon ketone
FR
metallic
1,4-
dipentyl-6,8-dioxabicyclo(3.2.1)octane
FR
minty
peppermint oil idaho
FL/FR
iso
propyl tiglate
FL/FR
moldy
strawberry furanone methyl ether
FL/FR
mossy
veramoss (IFF)
FR
mushroom
3-
octen-2-ol
FL/FR
(R)-1-
octen-3-ol
FL/FR
1-
octen-3-yl butyrate
FL/FR
musk
ethylene brassylate
FL/FR
omega-
pentadecalactone
FL/FR
phenolic
ortho-
guaiacol
FL/FR
powdery
para-
anisyl alcohol
FL/FR
spicy
4-
ethyl guaiacol
FL/FR
pimenta acris leaf oil
FL/FR
sulfurous
grapefruit menthane
FL/FR
3-(
methyl thio) hexanol
FL/FR
terpenic
gamma-
terpinene
FL/FR
alpha-
terpineol
FL/FR
tonka
gamma-
hexalactone
FL/FR
vanilla
vanilla bean absolute (vanilla planifolia)
FL/FR
waxy
decyl acetate
FL/FR
1-
dodecanol
FL/FR
ethyl laurate
FL/FR
methyl laurate
FL/FR
2,4-
nonadien-1-ol
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
octyl isobutyrate
FL/FR
woody
amber carbinol
FR
louro brasileiro wood oil
FR
patchouli ethanone
FR
patchouli oil
FL/FR
sabinene
FL/FR
santall
FR
sclareolide
FL/FR
woody acetate
FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
green
algae absolute
FL/FR
alpha-
amyl cinnamyl formate
FL/FR
benzyl disulfide
FL
benzyl tiglate
FL/FR
bornyl formate
FL/FR
iso
butyl octanoate
FL/FR
coriander heptenol
FL/FR
dehydrolinalool
FL/FR
alpha,alpha-
dimethyl benzyl alcohol
FL/FR
earthy acetal
FL/FR
2-
ethyl-4,5-dimethyl oxazole
FL
furfural diethyl acetal
FL
heptanal cyclic acetal with glycerol
FL/FR
heptanal glyceryl acetal
FL/FR
(Z)-3-
hepten-1-ol
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
(Z)-3-
hexen-1-yl acetoacetate
FL/FR
(E)-4-
hexenal
FL
2-
methyl thiazole
FL
4-(
methyl thio) butanol
FL
tris(
methyl thio) methane
FL
6-
methyl-3-hepten-2-one
FL/FR
(E)-6-
methyl-3-hepten-2-one
FL/FR
nonyl octanoate
FL/FR
1,5-
octadien-3-ol
FL
(E)-2-
penten-1-ol
FL
2-
pentyl-1-buten-3-one
FL
phenethyl furoate
FL/FR
2-
phenyl propyl acetate
FL/FR
2-iso
propyl-3-(methyl thio) pyrazine
FL
rose furan epoxide
FL/FR
(R)-
styralyl alcohol
FL/FR
10-
undecen-1-ol
FL/FR
aldehydic
aldehydic
nonanal (aldehyde C-9)
FL/FR
alliaceous
3-
tetrahydrothiophenone
FL
tropical thiazole
FL/FR
animal
para-
cresyl caprylate
FL/FR
apple
(E,Z)-2,6-
nonadien-1-ol
FL/FR
aromatic
leafy acetal
FL/FR
laevo-
perillaldehyde
FL/FR
balsamic
benzyl benzoate
FL/FR
benzyl salicylate
FL/FR
(E)-
benzyl tiglate
FL/FR
laevo-
bornyl acetate
FL/FR
iso
butyl cinnamate
FL/FR
berry
raspberry ketone methyl ether
FL/FR
buttery
butyl laevo-lactate
FL/FR
camphoreous
6-
hydroxydihydrotheaspirane (mixture of isomers)
FL/FR
caramellic
maltol
FL/FR
methyl 2-furoate
FL/FR
citrus
bergamot oil
FL/FR
linalool
FL/FR
laevo-
linalool
FL/FR
nerol
FL/FR
blood
orange oil italy
FL/FR
alpha-
terpineol
FL/FR
valencene
FL/FR
coconut
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
coffee
difurfuryl ether
FL
cooling
sabinene hydrate
FL/FR
creamy
acetyl ethyl carbinol
FL
gamma-
hexalactone
FL/FR
octyl isobutyrate
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
dairy
butyl lactate
FL/FR
earthy
1-
decen-3-ol
FL/FR
difurfuryl sulfide
FL
2-
ethyl fenchol
FL/FR
1-
hexen-3-yl acetate
FL
mushroom absolute
FL/FR
1-
nonen-3-ol
FL/FR
1,8-
octane dithiol
FL
1-
octen-3-one
FL/FR
2-
thienyl disulfide
FL
estery
octyl propionate
FL/FR
fatty
dimethyl sulfoxide
FL
(E,E)-2,4-
heptadienal
FL
(Z)-3-
hexen-1-yl benzoate
FL/FR
2,4-
nonadien-1-ol
FL/FR
(Z)-3-
octen-1-ol
FL/FR
2-
octen-1-ol
FL/FR
fermented
methyl thio isovalerate
FL
floral
citronellol
FL/FR
dimethyl benzyl carbinyl acetate
FL/FR
dimethyl benzyl carbinyl butyrate
FL/FR
geraniol
FL/FR
heliotropyl acetate
FL/FR
linalyl acetate
FL/FR
methyl dihydrojasmonate
FL/FR
methyl jasmonate
FL/FR
methyl phenyl acetate
FL/FR
phenethyl alcohol
FL/FR
rhodinol
FL/FR
tetrahydrolinalool
FL/FR
tuberose absolute (from pommade)
FL/FR
ylang ylang flower oil III
FL/FR
fruity
amyl formate
FL/FR
para-
anisyl alcohol
FL/FR
benzyl acetate
FL/FR
benzyl alcohol
FL/FR
benzyl propionate
FL/FR
butyl 2-decenoate
FL/FR
gamma-
decalactone
FL/FR
dibenzyl ether
FL/FR
dimethyl anthranilate
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
1-
phenyl-2-pentanol
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
rose butanoate
FL/FR
tropical trithiane
FL/FR
greasy
10-
undecen-1-yl acetate
FL/FR
green
acetaldehyde ethyl phenethyl acetal
FL/FR
iso
amyl salicylate
FL/FR
2-iso
butyl-3-methyl pyrazine
FL/FR
cinnamyl alcohol
FL/FR
cumin acetaldehyde
FL/FR
cyclamen aldehyde
FL/FR
cyclohexyl ethyl alcohol
FL/FR
diphenyl methane
FL/FR
ferula galbaniflua gum extract
FL/FR
galbanum oil
FL/FR
geranium absolute
FL/FR
1-
hepten-3-ol
FL/FR
(Z)-4-
heptenal
FL/FR
(E)-2-
heptenal
FL
(Z)-4-
heptenal diethyl acetal
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(E)-2-
hexen-1-yl butyrate
FL/FR
(E)-2-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
horseradish oil
FL
iso
jasmone
FL/FR
(Z)-
leaf acetal
FL/FR
linalool oxide
FL/FR
melon acetal
FL/FR
melon heptenal
FL/FR
methyl heptine carbonate
FL/FR
3-(5-
methyl-2-furyl) butanal
FL
nerolidol
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
(E,Z)-2,6-
nonadienal diethyl acetal
FL/FR
octanal dimethyl acetal
FL/FR
(Z)-5-
octen-1-ol
FL/FR
3-
octyl acetate
FL/FR
octyl formate
FL/FR
1-
penten-3-ol
FL/FR
2-
pentyl furan
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
3-
phenyl propionaldehyde
FL/FR
2-
propyl pyrazine
FL
iso
propyl tiglate
FL/FR
propylene glycol acetone ketal
FL
sorbyl acetate
FL
(E,E)-
sorbyl acetate
FL/FR
herbal
carum carvi fruit oil
FL/FR
clary sage oil france
FL/FR
coriander seed oil
FL/FR
daucus carota fruit oil
FL/FR
abrialis
lavandin oil
FL/FR
lavender absolute bulgaria
FL/FR
thyme oil (thymus zygis gracillis) spain
FL/FR
honey
phenethyl acetate
FL/FR
lactonic
delta-
heptalactone
FL/FR
gamma-
heptalactone
FL/FR
medicinal
dimethyl benzyl carbinol
FL/FR
metallic
4-
hexenol
FL/FR
3-(
methyl thio) hexanol
FL/FR
minty
peppermint oil idaho
FL/FR
moldy
strawberry furanone methyl ether
FL/FR
mushroom
3-
octanone
FL/FR
3-
octen-2-ol
FL/FR
(R)-1-
octen-3-ol
FL/FR
1-
octen-3-yl butyrate
FL/FR
musk
ethylene brassylate
FL/FR
musty
3-
octanol
FL/FR
oily
olive oil absolute
FL/FR
onion
propyl thioacetate
FL
soapy
1-
dodecanol
FL/FR
solvent
2-
ethyl furan
FL
spicy
3-
phenyl propyl alcohol
FL/FR
pimenta acris leaf oil
FL/FR
sulfurous
grapefruit menthane
FL/FR
1-(
methyl thio)-2-butanone
FL
2-
naphthyl mercaptan
FL
terpenic
gamma-
terpinene
FL/FR
tropical
alpha-
amyl cinnamaldehyde
FL/FR
vanilla
omega-
pentadecalactone
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vegetable
2-
octen-4-one
FL/FR
waxy
decanol
FL/FR
9-
decen-1-ol
FL/FR
(E)-2-
decenal
FL/FR
decyl acetate
FL/FR
ethyl laurate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
hydroxycitronellal
FL/FR
methyl 10-undecenoate
FL/FR
methyl laurate
FL/FR
methyl undecylenate
FL/FR
mimosa absolute france
FL/FR
nonanol
FL/FR
(Z)-6-
nonen-1-ol
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
octyl 2-furoate
FL
octyl acetate
FL/FR
octyl butyrate
FL/FR
woody
ambroxan
FL/FR
iso
bornyl acetate
FL/FR
4-
ethyl guaiacol
FL/FR
ortho-
guaiacol
FL/FR
patchouli oil
FL/FR
sabinene
FL/FR
sclareolide
FL/FR
 
Potential Uses:
 acorn
FRaldehydic
 alpine bouquet
 ash mountain ash
 asparagus
FRavocado
FRbanana
FRbergamot
 botanical
FL/FRcarrot seed
FRcedar forest
FLcheese
FRchypre
FRcognac
FLcostus
FRcucumber
FL/FRdill
FRearth humus
 fermented
FRfern fougere
FRfir balsam
FLfish
 flouve blossom
 foliage
FRforest
FRfruit
FRfungus mushroom
FRgenet genista broom
FRgrass sweet
FRgreen
FRhay new mown hay foin coupe
FRherbal
FRhoneysuckle chevrefeuille
FL/FRhops houblon
FRhyacinth jacinthe
 iris blossom
 kewda
FL/FRlavandin
FRlavender
FRlicorice
FRlily
 liverwort
 lobster
FRmalt
FLmilk
FRmuguet lily of the valley
FRoakmoss mousse de chene moss
 ocean sea
 outdoors natural outdoors
FRpatchouli
FRpeppermint
FLpotato
 prawn
FRpumpkin pie
FRreseda mignonette
 rutabaga
FLsavory
FL/FRseaweed
 shellfish
FRspearmint
FRspice
FRstrawberry
 timber
FLtomato
 trassi
 truffle
 vegetable
 watercress nasturtium
 yeast
FRyew
 
Occurrence (nature, food, other):note
 artichoke cooked artichoke
Search Trop Picture
 banana fruit
Search Trop Picture
 basil plant
Search Trop Picture
 bay leaf oil @ 0.00-1.74%
Data GC Search Trop Picture
 beans
Search PMC Picture
 beef
Search PMC Picture
 beer
Search PMC Picture
 bergamot plant wild
Search Trop Picture
 bread wheat bread
Search PMC Picture
 chamomile oil @ 0.05%
Data GC Search Picture
 chamomile oil morocco @ 0.10%
Data GC Search Trop Picture
 cheese gorgonzola cheese
Search PMC Picture
 clary sage oil france @ trace%
Data GC Search Trop Picture
 corn husk oil
Search Trop Picture
 corn seed oil
Search Trop Picture
 corn silk
Search Trop Picture
 corn silk oil
Search Trop Picture
 currant black currant fruit
Search Trop Picture
 dill
Search Trop Picture
 fish
Search PMC Picture
 genet absolute @ 1.20%
Data GC Search Trop Picture
 horsemint shoot
Search Trop Picture
 hyacinth
Search Trop Picture
 hyacinthus orientalis absolute @ 0.66-1.30%
Data GC Search Trop Picture
 hyptis suaveolens (l.) poit. oil mali @ 0.30-0.90%
Data GC Search Trop Picture
 hyssop flower
Search Trop Picture
 hyssop leaf
Search Trop Picture
 lavandin oil abrialis @ 0.33%
Data GC Search Trop Picture
 lavandin oil grosso @ 0.12%
Data GC Search Trop Picture
 lavandula officinalis flower oil @ 0.30%
Data GC Search Trop Picture
 lavender oil CO2 extract france @ trace%
Data GC Search Trop Picture
 lavender oil greece @ 0.53%
Data GC Search Trop Picture
 lavender oil spike france @ 0.09%
Data GC Search Trop Picture
 layana oil kenya @ 1.14%
Data GC Search Trop Picture
 leek
Search Trop Picture
 lemon balm shoot
Search Trop Picture
 lemon verbena oil morocco @ 0.7%
Data GC Search Trop Picture
 licorice
Search Trop Picture
 lily
Search PMC Picture
 malpighia glabra l. fruit oil @ 0.20%
Data GC Search Trop Picture
 malt
Search PMC Picture
 marjoram oil sweet cuba @ trace%
Data GC Search Trop Picture
 marjoram oil sweet cyprus @ 0.00-trace%
Data GC Search Trop Picture
 marjoram oil sweet turkey @ 0.18-0.28%
Data GC Search Trop Picture
 marjoram pot oil turkey @ 0.16-0.93%
Data GC Search Trop Picture
 marjoram wild marjoram plant
Search Trop Picture
 melissa oil slovak republic @ 0.25%
Data GC Search Trop Picture
 milk
Search PMC Picture
 mushroom giant puffball mushroom
Search PMC Picture
 mushroom shiitake mushroom
Search PMC Picture
 mushroom shiitake mushroom fruit
Search PMC Picture
 oat seed
Search Trop Picture
 ocimum gratissimum l. oil brazil @ 0.15%
Data GC Search Trop Picture
 oregano plant
Search Trop Picture
 oregano shoot
Search Trop Picture
 oregano shoot oil
Search Trop Picture
 origanum oil greece @ 0.39%
Data GC Search Trop Picture
 orthodon dianthera maxim. oil vietnam @ 0.20%
Data GC Search Trop Picture
 pea
Search Trop Picture
 pennyroyal oil spain @ trace%
Data GC Search Trop Picture
 peppermint oil mongolia @ 0.30%
Data GC Search Trop Picture
 pimenta racemosa leaf oil lemon @ 0.16%
Data GC Search Trop Picture
 pork
Search PMC Picture
 pumpkin
Search Trop Picture
 rice cakes
PbMd Search PMC Picture
 rice cooked rice
PbMd Search PMC Picture
 rosemary oil CO2 extract @ 0.18%
Data GC Search Trop Picture
 rosemary plant
Search Trop Picture
 rosemary sap
Search Trop Picture
 rosemary shoot
Search Trop Picture
 rugula herb
Search Trop Picture
 sage plant
Search Trop Picture
 savory oil summer @ 0.28-0.36%
Data GC Search Trop Picture
 savory winter savory plant
Search Trop Picture
 shrimp
Search PMC Picture
 soybean
Search Trop Picture
 spearmint oil
Search Trop Picture
 stachys recta l. oil serbia @ 19.70%
Data GC Search Trop Picture
 strawberry wild strawberry fruit
Search Trop Picture
 tea leaf
Search Trop Picture
 thyme oil portuguese @ 0.2%
Data GC Search Trop Picture
 thyme oil red india @ 1.4%
Data GC Search Trop Picture
 thyme oil red spain @ 0.41-0.67%
Data GC Search Trop Picture
 thyme oil wild or creeping canada @ 2.10%
Data GC Search Trop Picture
 thyme oil wild or creeping finland @ 0.40%
Data GC Search Trop Picture
 tomato
Search Trop Picture
 truffle
Search Picture
 water mint shoot
Search Trop Picture
 watermelon fruit juice
Search Trop Picture
 witch hazel leaf oil @ 0.03%
Data GC Search Trop Picture
 yarrow oil greece @ trace%
Data GC Search Trop Picture
 
Synonyms:
 amyl vinyl carbinol
N-amyl vinyl carbinol
1-caprylene-3-alcohol
3-hydroxy-1-octene
 matsuica alcohol
 matsuka alcohol
 matsutake alcohol
 matsutakeol
 morillol
 mushroom alcohol
 oct-1-en-3-ol
 oct-1-ene-3-ol
 octen-1-ol-3
(±)-1-octen-3-ol
1-octen-3-ol
DL-1-octen-3-ol
1-octen-3-ol (mushroom alcohol)
1-octen-3-ol FCC
1-octen-3-ol natural
1-octen-3-ol synthetic
1-octen-3-ol, (amyl vinyl carbinol)
1-octene-3-ol
3-octenol
 pentyl vintyl carbinol
N-pentyl vinyl carbinol
 vinyl amyl carbinol
1-vinyl hexanol
1-vinylhexanol
 

Articles:

Info:1-Octen-3-ol
PubMed:Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis.
PubMed:Comparison of agitake (Pleurotus eryngii var. ferulae) volatile components with characteristic odors extracted by hydrodistillation and solvent-assisted flavor evaporation.
PubMed:Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.
PubMed:Cold enzymatic bleaching of fluid whey.
PubMed:Characteristic odor components of essential oil from Scutellaria laeteviolacea.
PubMed:Evaluation of aroma active compounds in Tuber fruiting bodies by gas chromatography-olfactometry in combination with aroma reconstitution and omission test.
PubMed:Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.
PubMed:Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction.
PubMed:Characteristic aroma-active compounds of Korean perilla (Perilla frutescens Britton) leaf.
PubMed:Flavor variability and flavor stability of U.S.-produced whole milk powder.
PubMed:Development of a screening system for the evaluation of soybean volatiles.
PubMed:Influence of sporophore development, damage, storage, and tissue specificity on the enzymic formation of volatiles in mushrooms (Agaricus bisporus).
PubMed:Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.
PubMed:A GC-MS study of the volatile organic composition of straw and oyster mushrooms during maturity and its relation to antioxidant activity.
PubMed:Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles.
PubMed:Comparison of odor-active compounds from six distinctly different rice flavor types.
PubMed:Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
PubMed:Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
PubMed:Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
PubMed:Odor thresholds of microbially induced off-flavor compounds in apple juice.
PubMed:Characteristic volatiles from young and aged fruiting bodies of wild Polyporus sulfureus (Bull.:Fr.) Fr.
PubMed:Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose.
PubMed:Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington.
PubMed:Volatile constituents from the leaves of Callicarpa japonica Thunb. and their antibacterial activities.
PubMed:Identification and sensory evaluation of volatile compounds in oxidized porcine liver.
PubMed:Changes of the volatile profile and artifact formation in Daidai (Citrus aurantium) cold-pressed peel oil on storage.
PubMed:Effects of hydrocolloid thickeners on the perception of savory flavors.
PubMed:Volatile flavor components of rice cakes.
PubMed:Volatile Flavor Compounds Produced by Molds of Aspergillus, Penicillium, and Fungi imperfecti.
PubMed:Volatile organic compounds of six French Dryopteris species: natural odorous and bioactive resources.
PubMed:A common fungal volatile organic compound induces a nitric oxide mediated inflammatory response in Drosophila melanogaster.
PubMed:Comparison of agitake (Pleurotus eryngii var. ferulae) volatile components with characteristic odors extracted by hydrodistillation and solvent-assisted flavor evaporation.
PubMed:Non-methane volatile organic compounds predict odor emitted from five tunnel ventilated broiler sheds.
PubMed:Evaluation of several novel alkynols, alkenols, and selected host odor blends as attractants to female Aedes albopictus and Culex quinquefasciatus.
PubMed:Characteristic odor components of essential oil from Scutellaria laeteviolacea.
PubMed:Characterization of volatile organic compounds from human analogue decomposition using thermal desorption coupled to comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.
PubMed:Associative learning in the dengue vector mosquito, Aedes aegypti: avoidance of a previously attractive odor or surface color that is paired with an aversive stimulus.
PubMed:Evaluation of fast volatile analysis for detection of Botrytis cinerea infections in strawberry.
PubMed:Evaluation of aroma active compounds in Tuber fruiting bodies by gas chromatography-olfactometry in combination with aroma reconstitution and omission test.
PubMed:Volatiles of French ferns and "fougère" scent in perfumery.
PubMed:Identification of mosquito repellent odours from Ocimum forskolei.
PubMed:Identification of fruit volatiles from green hawthorn (Crataegus viridis) and blueberry hawthorn (Crataegus brachyacantha) host plants attractive to different phenotypes of Rhagoletis pomonella flies in the southern United States.
PubMed:Effect of myoglobin from Eastern little tuna muscle on lipid oxidation of washed Asian seabass mince at different pH conditions.
PubMed:Biodiversity of volatile organic compounds from five French ferns.
PubMed:Adaptive adjustment of the generalization-discrimination balance in larval Drosophila.
PubMed:Volatile organic components from fresh non-edible Basidiomycetes fungi.
PubMed:Aroma-active compounds of Elatostema laetevirens and Elatostema umbellatum var. majus.
PubMed:Aroma-active components of Lycii fructus (kukija).
PubMed:Specificity and redundancy in the olfactory system of the bark beetle Ips typographus: single-cell responses to ecologically relevant odors.
PubMed:Comparison of octenol- and BG Lure-baited biogents sentinel traps and an encephalitis virus surveillance trap in Portland, OR.
PubMed:Comparison of odor-active compounds from six distinctly different rice flavor types.
PubMed:Antennal and behavioral responses of Cis boleti to fungal odor of Trametes gibbosa.
PubMed:Selected odor compounds in cooked soymilk as affected by soybean materials and direct steam injection.
PubMed:Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
PubMed:Quantitation of selected odor-active constituents in dry fermented sausages prepared with different curing salts.
PubMed:Host habitat assessment by a parasitoid using fungal volatiles.
PubMed:Odor thresholds of microbially induced off-flavor compounds in apple juice.
PubMed:Effect of octenol on engorgement by Tabanus nigrovittatus (Diptera: Tabanidae).
PubMed:Analysis of volatile compounds from various types of barley cultivars.
PubMed:Volatile components and key odorants of fennel (Foeniculum vulgare Mill.) and thyme (Thymus vulgaris L.) oil extracts obtained by simultaneous distillation-extraction and supercritical fluid extraction.
PubMed:Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants.
PubMed:Identification and sensory evaluation of volatile compounds in oxidized porcine liver.
PubMed:Indole and 3-chloroindole: The source of the disagreeable odor of Hygrophorus paupertinus.
PubMed:Odor-active compounds of Iberian hams with different aroma characteristics.
PubMed:Aroma-active components in fermented bamboo shoots.
PubMed:1-octen-3-ol isolated from bont ticks attracts Amblyomma variegatum.
PubMed:Evaluation of various substances to increase adult Stomoxys calcitrans (Diptera: Muscidae) collections on alsynite cylinder traps in north Florida.
PubMed:Fungal volatiles as indicators of food and feeds spoilage.
PubMed:Search for tsetse attractants: A structure-activity study on 1-octen-3-ol inGlossina fuscipes fuscipes (Diptera: Glossinidae).
PubMed:Trials of traps and attractants for Stomoxys spp. (Diptera: Muscidae).
PubMed:Odor-induced host location in tsetse flies (Diptera: Glossinidae)
PubMed:The tsetse (Diptera: Glossinidae) story: implications for mosquitoes.
PubMed:Selective odor perception in the soil collembolaOnychiurus armatus.
PubMed:Attraction of Glossina longipalpis (Diptera: Glossinidae) in Guinea-Bissau to odor-baited biconical traps.
PubMed:Odor volatiles associated with microflora in damp ventilated and non-ventilated bin-stored bulk wheat.
PubMed:Volatile Flavor Compounds Produced by Molds of Aspergillus, Penicillium, and Fungi imperfecti.
 
Notes:
main flavor component of mushrooms; bait for insect vectors (tsetse, sandflies, mosquitoes).
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy