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

3-octanol
octan-3-ol

Sponsors

Flavor Demo Formulas
Name:octan-3-ol
CAS Number: 589-98-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:209-667-4
FDA UNII:73DZ0U3U1E
Nikkaji Web:J43.433G
Beilstein Number:1719310
MDL:MFCD00004590
CoE Number:11715
XlogP3:2.80 (est)
Molecular Weight:130.23066000
Formula:C8 H18 O
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
JECFA evaluated 3-octanol (CASrn as in Register). (R)- or (S)- enantiomer not specified by CASrn in Register.
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:291 3-octanol
FLAVIS Number:02.098 (Old)
DG SANTE Food Flavourings:02.098 octan-3-ol
FEMA Number:3581 3-octanol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 3-OCTANOL
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: 97.00 to 100.00
Food Chemicals Codex Listed: Yes
Specific Gravity:0.81600 to 0.82100 @ 25.00 °C.
Pounds per Gallon - (est).: 6.790 to 6.832
Refractive Index:1.42500 to 1.42900 @ 20.00 °C.
Melting Point: -45.00 °C. @ 760.00 mm Hg
Boiling Point: 173.00 to 175.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.512000 mm/Hg @ 25.00 °C. (est)
Vapor Density:4.5 ( Air = 1 )
Flash Point: 150.00 °F. TCC ( 65.56 °C. )
logP (o/w): 2.721 (est)
Soluble in:
 alcohol
 fixed oils
 water, 1379 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: earthy
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
earthy mushroom herbal melon citrus woody spicy minty
Odor Description:at 10.00 % in dipropylene glycol. earthy mushroom herbal melon citrus woody spicy minty
earthy mushroom dairy musty creamy waxy fermented green minty
Odor Description:at 5.00 %. Earthy, mushroom, dairy, musty, creamy, waxy with a slight fermented green minty nuance
Mosciano, Gerard P&F 23, No. 5, 49, (1998)
Flavor Type: musty
musty mushroom earthy creamy dairy
Taste Description: at 5.00 ppm. Musty, mushroom, earthy, creamy dairy
Mosciano, Gerard P&F 23, No. 5, 49, (1998)
Odor and/or flavor descriptions from others (if found).
Apiscent Labs
3 OCTANOL
Odor Description:Herbaceous odor, somewhat nutty and fatty
Alfrebro
3-OCTANOL NATURAL
Odor Description:Strong, Oily, Nutty, Herbaceous
Indukern F&F
3-OCTANOL NATURAL
Odor Description:HERBAL, POWERFUL, MUSHROOM, EARTHY
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Advanced Biotech
3-OCTANOL NATURAL
97% min.
Odor: Herbaceous, Sweet
Alfrebro
3-OCTANOL NATURAL
Odor: Strong, Oily, Nutty, Herbaceous
Apiscent Labs
3 OCTANOL
Odor: Herbaceous odor, somewhat nutty and fatty
Arora Aromatics
3 Octanol
Aurochemicals
3-OCTANOL, Natural
Axxence Aromatic
3-OCTANOL Natural
Kosher
Sustainability
Berjé
3-Octanol Natural
Happening at Berje
Berjé
3-Octanol
BOC Sciences
For experimental / research use only.
3-Octanol
CG Herbals
3-Octanol
Odor: Sweet and Powerfully Herbaceous, Oily- Nutty And Warm
DeLong Chemicals America
3-Octanol
Diffusions Aromatiques
3-OCTANOL
EMD Millipore
For experimental / research use only.
3-Octanol
Ernesto Ventós
3-OCTANOL
Odor: HERBACEOUS, POWERFUL, MUSHROOM
Excellentia International
3-Octanol Natural
Fleurchem
3-octanol natural
Global Essence
3-Octanol
Hermitage Oils
Octanol 3 Natural Isolate
Odor: characteristic
Use: Adam Michael has his to say “An extremely pleasant natural isolate, exuding an unmistakable odour of fresh mushrooms, very gourmand, gently nut like, sensationally fresh and so close to the real thing. More mushroom freshness dominates the middle notes with distinct fresh crushed herbs and light minty undertones. Basically a top note, octanol 3 features in the aroma profile of many mushrooms including boletus, forestiere and shiitake mushrooms.
The Vault
Indukern F&F
3-OCTANOL NATURAL
Odor: HERBAL, POWERFUL, MUSHROOM, EARTHY
Lluch Essence
3-OCTANOL NATURAL
M&U International
OCTANOL-3, Kosher
Mane
Ethyl Amyl Carbinol
Isolate ex Mint
Odor: Woody Green Earthy
Mentha & Allied Products
3-Octanol
95.00% Minimum ( 3-Ocatnol Content)
Moellhausen
OTTAN-3-OLO
Nagar Haveli Perfumes & Aromatics
3 - Octanol
Odor: Earthy mushroom herbal melon citrus woody spicy minty
Nagar Haveli Perfumes & Aromatics
3 - Octanol
Natural
Odor: Earthy mushroom herbal melon citrus woody spicy minty
Nectar Lifesciences
3-Octanol
Nippon Terpene Chemicals
3-Octanol 95% up
PCAS
3-Octanol, Kosher
Penta International
3-OCTANOL, Kosher
Penta International
3-OCTANOL, NATURAL, Kosher
Reincke & Fichtner
3-Octanol natural
Reincke & Fichtner
3-Octanol
Robertet
OCTANOL-3
Pure & Nat (EU)
Sigma-Aldrich
3-Octanol, ≥97%, FCC, FG
Odor: melon; musty; oily; herbaceous; nutty; minty; waxy; woody; earthy; spicy
Certified Food Grade Products
Sigma-Aldrich
3-Octanol, natural, ≥97%, FCC, FG
Odor: melon; musty; oily; herbaceous; nutty; minty; waxy; woody; earthy; spicy
Symrise
Octanol-3
Flavor: mushroom, estery, earthy, fruity
Useful in: mint, dairy, savory vegetable, savory spices, fruity red
Synerzine
3-Octanol Natural
Synerzine
3-Octanol
TCI AMERICA
For experimental / research use only.
3-Octanol >98.0%(GC)
WEN International
3-OCTANOL Natural
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
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:
12 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 > 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 17, Pg. 881, 1979.

Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 17, Pg. 881, 1979.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 3-octanol usage levels up to:
  8.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 4.70 (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: 11
 average usual ppmaverage maximum ppm
baked goods: -4.80000
beverages(nonalcoholic): -4.00000
beverages(alcoholic): -1.00000
breakfast cereal: --
cheese: --
chewing gum: -11.20000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -4.00000
fruit ices: --
gelatins / puddings: -4.00000
granulated sugar: --
gravies: --
hard candy: --
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: -10.00000
soft candy: -4.00000
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

EPI System: View
EPA Substance Registry Services (TSCA):589-98-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :11527
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
octan-3-ol
Chemidplus:0000589980
RTECS:RH0855000 for cas# 589-98-0
 
References:
 octan-3-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:589-98-0
Pubchem (cid):11527
Pubchem (sid):134976731
Flavornet:589-98-0
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):C17144
HMDB (The Human Metabolome Database):HMDB30070
FooDB:FDB003343
Export Tariff Code:2905.16.0050
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
alcoholic
propyl alcohol
FL/FR
aldehydic
acetyl nonyryl
FL/FR
nonanal (aldehyde C-9)
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
buttery
acetoin
FL/FR
butyl butyryl lactate
FL/FR
caramellic
levulinic acid
FL/FR
cheesy
butyric acid
FL/FR
2-
methyl hexanoic acid
FL/FR
iso
valeric acid
FL/FR
citrus
bergamot oil
FL/FR
grapefruit pentanol
FR
blood
orange oil italy
FL/FR
10-
undecen-1-ol
FL/FR
coconut
gamma-
heptalactone
FL/FR
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
coumarinic
epsilon-
decalactone
FL/FR
creamy
butyl lactate
FL/FR
earthy
benzyl tiglate
FL/FR
dibenzyl ether
FL/FR
2-
ethyl fenchol
FL/FR
1-
nonen-3-ol
FL/FR
(Z)-4-
octen-1-ol
FL/FR
3-
octen-2-one
FL/FR
1-
octen-3-ol
FL/FR
1-
octen-3-one
FL/FR
2-
octyl acetate
FL/FR
fatty
(Z)-
dairy lactone
FL/FR
(E,E)-2,4-
decadien-1-ol
FL/FR
2,4-
decadien-1-ol
FL/FR
decanol
FL/FR
(E)-2-
decenal
FL/FR
(E)-2-
nonenal
FL/FR
fermented
butyl laevo-lactate
FL/FR
propyl nonanoate
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
dihydro-alpha-ionone
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
geraniol
FL/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
abrialis
lavandin oil
FL/FR
leerall
FR
lilyall
FR
linalool
FL/FR
laevo-
linalool
FL/FR
linalool oxide
FL/FR
methoxymelonal
FL/FR
methyl dihydrojasmonate
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
phenethyl butyrate
FL/FR
phenethyl formate
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
2-
phenyl propionaldehyde ethylene glycol acetal
FR
rhodinol
FL/FR
rose butanoate
FL/FR
tetrahydrolinalool
FL/FR
tuberose absolute (from pommade)
FL/FR
violet methyl carbonate
FR
fresh
10-
undecen-1-yl acetate
FL/FR
fruity
benzyl propionate
FL/FR
butyl acetoacetate
FL/FR
gamma-
decalactone
FL/FR
ethyl 3,5,5-trimethyl hexanoate
FR
geranyl acetoacetate
FL/FR
2-
nonanone
FL/FR
octyl propionate
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
galbanum oil
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
(Z)-3-
hexen-1-yl benzoate
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
(Z)-
leaf acetal
FL/FR
melon acetal
FL/FR
methyl heptine carbonate
FL/FR
(E,Z)-2,6-
nonadien-1-ol
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
(Z)-5-
octen-1-ol
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
3-
phenyl propionaldehyde
FL/FR
violet decenol
FR
herbal
carum carvi fruit oil
FL/FR
clary sage oil france
FL/FR
white
cognac oil
FL/FR
daucus carota fruit oil
FL/FR
geranium concrete
FL/FR
herbal ketone
FR
lavender absolute bulgaria
FL/FR
linalyl acetate
FL/FR
3-
octanone
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
watermelon ketone
FR
metallic
1,4-
dipentyl-6,8-dioxabicyclo(3.2.1)octane
FR
minty
peppermint oil idaho
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
terpenic
alpha-
terpineol
FL/FR
tonka
gamma-
hexalactone
FL/FR
vanilla
vanilla bean absolute (vanilla planifolia)
FL/FR
waxy
butyl laurate
FL/FR
5(6)-
decenoic acid
FL/FR
decyl acetate
FL/FR
1-
dodecanol
FL/FR
ethyl laurate
FL/FR
methyl laurate
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
woody
amber carbinol
FR
patchouli ethanone
FR
patchouli oil
FL/FR
santall
FR
sclareolide
FL/FR
woody acetate
FR
(Z)-
woody amylene
FR
yeasty
laevo-
glutamic acid
CS
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
green
algae absolute
FL/FR
benzyl tiglate
FL/FR
bornyl formate
FL/FR
butyl acetoacetate
FL/FR
(E,E)-2,4-
decadien-1-ol
FL/FR
furfural diethyl acetal
FL
geranyl acetoacetate
FL/FR
methionyl acetate
FL
tris(
methyl thio) methane
FL
nonyl octanoate
FL/FR
1,5-
octadien-3-ol
FL
(Z)-4-
octen-1-ol
FL/FR
2-
octyl acetate
FL/FR
(E)-2-
penten-1-ol
FL
2-
pentyl-1-buten-3-one
FL
phenethyl furoate
FL/FR
propyl nonanoate
FL/FR
10-
undecen-1-ol
FL/FR
acidic
acidic
levulinic acid
FL/FR
alcoholic
propyl alcohol
FL/FR
aldehydic
acetyl nonyryl
FL/FR
nonanal (aldehyde C-9)
FL/FR
animal
para-
cresyl caprylate
FL/FR
apple
(E,Z)-2,6-
nonadien-1-ol
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
dihydro-alpha-ionone
FL/FR
raspberry ketone methyl ether
FL/FR
buttery
butyl laevo-lactate
FL/FR
caramellic
creme brulee flavor
FL
methyl 2-furoate
FL/FR
pyruvaldehyde
FL
cheesy
2-
nonanone
FL/FR
iso
valeric acid
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
coconut
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
coffee
difurfuryl ether
FL
diisoamyl thiomalate
FL
creamy
acetoin
FL/FR
acetyl ethyl carbinol
FL
butyl butyryl lactate
FL/FR
custard flavor
FL
5(6)-
decenoic acid
FL/FR
gamma-
hexalactone
FL/FR
3-
octen-2-one
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
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
(Z)-
dairy lactone
FL/FR
2,4-
decadien-1-ol
FL/FR
(E,E)-2,4-
decadienal
FL
dimethyl sulfoxide
FL
(Z)-3-
hexen-1-yl benzoate
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 phenyl acetate
FL/FR
phenethyl alcohol
FL/FR
rhodinol
FL/FR
tetrahydrolinalool
FL/FR
tuberose absolute (from pommade)
FL/FR
fruity
para-
anisyl alcohol
FL/FR
benzyl acetate
FL/FR
benzyl alcohol
FL/FR
benzyl propionate
FL/FR
blueberry cheesecake flavor
FL
gamma-
decalactone
FL/FR
dibenzyl ether
FL/FR
dimethyl anthranilate
FL/FR
methoxymelonal
FL/FR
phenethyl butyrate
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
rose butanoate
FL/FR
fusel
white
cognac oil
FL/FR
greasy
10-
undecen-1-yl acetate
FL/FR
green
acetaldehyde ethyl phenethyl acetal
FL/FR
iso
amyl salicylate
FL/FR
cinnamyl alcohol
FL/FR
cyclamen aldehyde
FL/FR
cyclohexyl ethyl alcohol
FL/FR
galbanum oil
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl salicylate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
iso
jasmone
FL/FR
(Z)-
leaf acetal
FL/FR
linalool oxide
FL/FR
melon acetal
FL/FR
methyl heptine carbonate
FL/FR
nerolidol
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
(E)-2-
nonenal
FL/FR
(Z)-5-
octen-1-ol
FL/FR
phenethyl formate
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
3-
phenyl propionaldehyde
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
geranium concrete
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
gamma-
heptalactone
FL/FR
medicinal
dimethyl benzyl carbinol
FL/FR
minty
peppermint oil idaho
FL/FR
mushroom
3-
octanone
FL/FR
3-
octen-2-ol
FL/FR
1-
octen-3-ol
FL/FR
(R)-1-
octen-3-ol
FL/FR
1-
octen-3-yl butyrate
FL/FR
musk
ethylene brassylate
FL/FR
oily
2-
methyl hexanoic acid
FL/FR
soapy
1-
dodecanol
FL/FR
solvent
2-
ethyl furan
FL
sour
butyric acid
FL/FR
spicy
3-
phenyl propyl alcohol
FL/FR
pimenta acris leaf oil
FL/FR
sulfurous
O-
ethyl S-1-methoxyhexan-3-yl carbonothioate
FL
1-(
methyl thio)-2-butanone
FL
2-
naphthyl mercaptan
FL
tropical
alpha-
amyl cinnamaldehyde
FL/FR
vanilla
vanilla
ice cream flavor
FL
omega-
pentadecalactone
FL/FR
vanilla bean absolute (vanilla planifolia)
FL/FR
vegetable
2-
octen-4-one
FL/FR
waxy
butyl laurate
FL/FR
epsilon-
decalactone
FL/FR
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 laurate
FL/FR
mimosa absolute france
FL/FR
nonanol
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
octyl 2-furoate
FL
octyl acetate
FL/FR
woody
iso
bornyl acetate
FL/FR
4-
ethyl guaiacol
FL/FR
ortho-
guaiacol
FL/FR
patchouli oil
FL/FR
sclareolide
FL/FR
 
Potential Uses:
FRbanana
 bean
FRblackberry
FLcheese blue cheese
FLcheese swiss cheese
FRcherry
FRcoffee
FRcranberry
FLfat
FRfungus
FRgrape
FRherbal
FRhuckleberry
FRlavender
FLleek
FRlemon
FL/FRmarjoram
FRmint
FRpassion fruit
FRplum
 soybean
FRspearmint
FRstrawberry
FLtropical
 truffle
 
Occurrence (nature, food, other):note
 banana fruit
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 basil flower oil sweet @ 0.02%
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 basil leaf oil sweet (ocimum basilicum) @ 0.02%
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 bay leaf oil @ 0.00-0.84%
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 bay leaf oil anise @ 0.2%
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 bay leaf oil clove @ 2.0%
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 bay leaf oil lemon @ 0.7%
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 bean
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 bergamot mint oil @ 0.2-1.5%
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 bergamot plant wild
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 bilberry fruit
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 blackberry fruit
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 calamintha nepeta (l.) savi subsp. glandulosa oil greece @ 0.70%
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 cheese swiss cheese
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 cherry sour cherry
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 coffee
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 cornmint leaf
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 cornmint oil india @ 0.96%
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 cornmint plant
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 cranberry fruit
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 grape
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 horsemint shoot
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 hyptis spicigera lam. oil mali @ trace-0.20%
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 hyssop leaf
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 hyssop oil
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 hyssop plant
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 lavandin oil abrialis @ trace%
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 lavandin water (lavandula hydrida) @ 0.06%
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 lavender oil greece @ 0.08%
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 lavender water bulgaria @ 0.31%
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 leek
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 lemon
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 lemon balm shoot
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 lemon verbena oil morocco @ 0.3%
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 lemongrass oil morocco @ trace%
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 mandarin oil italy @ 0.12%
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 marjoram oil sweet cyprus @ 0.00-0.10%
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 marjoram wild marjoram plant
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 melissa oil slovak republic @ 0.12%
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 mentha longifolia (l.) huds. oil jordan @ 0.10%
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 mushroom
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 oat groats
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 ocimum gratissimum l. oil brazil @ 0.08%
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 oregano plant
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 origanum oil greece @ 0.30%
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 orthodon dianthera maxim. oil vietnam @ trace%
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 papaya fruit
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 passion fruit
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 pennyroyal oil @ 0.70%
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 pennyroyal oil cuba @ 0.41%
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 pennyroyal oil spain @ 1.20%
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 pennyroyal oil uruguay @ 0.20-1.50%
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 peppermint leaf
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 peppermint oil america @ 0.30%
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 peppermint oil CO2 extract @ 0.10%
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 peppermint oil mongolia @ 0.21%
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 petitgrain sweet oil @ 0.75%
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 pimento leaf
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 pork
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 rose oil otto bulgaria @ 0.06%
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 rosemary plant
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 rosemary sap
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 rugula herb
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 savory summer savory plant
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 soybean
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 soybean leaf
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 spearmint leaf
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 spearmint oil
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 spearmint oil america @ 2.09-2.66%
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 strawberry wild strawberry fruit
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 tea leaf
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 thyme absolute @ 0.92%
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 thyme oil portuguese @ 0.1%
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 thyme oil wild or creeping finland @ 0.10%
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 truffle
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 water mint leaf
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Synonyms:
 amyl ethyl carbinol
N-amyl ethyl carbinol
 amylethylcarbinol
 ethyl amyl carbinol
 ethyl amyl carbinol (ex mint)
1-ethyl hexanol
 ethyl N-amyl carbinol
 ethyl N-pentyl carbinol
 ethyl pentyl carbinol
1-ethyl-hexanol
 ethyl-N-amyl carbinol
 ethyl-n-amylcarbinol
 ethylamylcarbinol
 ethylhexanol
1-ethylhexanol
 octan-3-ol
(1)-octan-3-ol
N-octan-3-ol
3 octanol
D-octanol
dextro-N-octanol
DL-3-octanol
3-octanol (natural)
 octanol 3
3-octanol natural
 octanol-3
 ottan-3-olo
 

Articles:

PubMed:Attraction of Callosobruchus maculatus (F.) (Coleoptera: Bruchidae) to four varieties of Lathyrus sativus L. seed volatiles.
PubMed:HS/GC-MS analyzed chemical composition of the aroma of fruiting bodies of two species of genus Lentinus (Higher Basidiomycetes).
PubMed:Arachidonic acid-dependent carbon-eight volatile synthesis from wounded liverwort (Marchantia polymorpha).
PubMed:Studies on volatile organic compounds of some truffles and false truffles.
PubMed:Manipulation of flavour and aroma compound sequestration and release using a glycosyltransferase with specificity for terpene alcohols.
PubMed:Generalization and discrimination tasks yield concordant measures of perceived distance between odours and their binary mixtures in larval Drosophila.
PubMed:Copper-organic frameworks assembled from in situ generated 5-(4-pyridyl)tetrazole building blocks: synthesis, structural features, topological analysis and catalytic oxidation of alcohols.
PubMed:(R)-(-)-Quinuclidin-3-ol.
PubMed:Anti-inflammatory and antinociceptive action of an orally available nociceptin receptor agonist SCH 221510 in a mouse model of inflammatory bowel diseases.
PubMed:The biology of Nociceptin/Orphanin FQ (N/OFQ) related to obesity, stress, anxiety, mood, and drug dependence.
PubMed:Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles.
PubMed:Effects of spinally administered bifunctional nociceptin/orphanin FQ peptide receptor/μ-opioid receptor ligands in mouse models of neuropathic and inflammatory pain.
PubMed:Olfactory memories are intensity specific in larval Drosophila.
PubMed:Regulating cough through modulation of sensory nerve function in the airways.
PubMed:Multiple headspace-solid-phase microextraction: an application to quantification of mushroom volatiles.
PubMed:Essential oils and their compositions as spatial repellents for pestiferous social wasps.
PubMed:The novel antiangiogenic VJ115 inhibits the NADH oxidase ENOX1 and cytoskeleton-remodeling proteins.
PubMed:Roles of μ-opioid receptors and nociceptin/orphanin FQ peptide receptors in buprenorphine-induced physiological responses in primates.
PubMed:Two identical nonylphenol monooxygenase genes linked to IS6100 and some putative insertion sequence elements in Sphingomonas sp. NP5.
PubMed:Volatile constituents of Origanum vulgare L., 'thymol' chemotype: variability in North India during plant ontogeny.
PubMed:A combined perceptual, physico-chemical, and imaging approach to 'odour-distances' suggests a categorizing function of the Drosophila antennal lobe.
PubMed:Olfactory cues from plants infected by powdery mildew guide foraging by a mycophagous ladybird beetle.
PubMed:(1RS,2RS,3SR,5RS,7RS)-2,5-Dichloro-8-oxabicyclo-[5.1.0]octan-3-ol.
PubMed:8-Carbon oxylipins inhibit germination and growth, and stimulate aerial conidiation in Aspergillus nidulans.
PubMed:A behavioral odor similarity "space" in larval Drosophila.
PubMed:Antioxidant Activity of the Essential Oil and Methanolic Extract of Teucrium orientale (L.) subsp. taylori (Boiss.) Rech. f.
PubMed:Adaptive adjustment of the generalization-discrimination balance in larval Drosophila.
PubMed:Identification of two novel metabolites of SCH 486757, a nociceptin/orphanin FQ peptide receptor agonist, in humans.
PubMed:Neurotoxicity of fungal volatile organic compounds in Drosophila melanogaster.
PubMed:Inhibition of predator attraction to kairomones by non-host plant volatiles for herbivores: a bypass-trophic signal.
PubMed:Pharmacological profile of the NOP agonist and cough suppressing agent SCH 486757 (8-[Bis(2-Chlorophenyl)Methyl]-3-(2-Pyrimidinyl)-8-Azabicyclo[3.2.1]Octan-3-Ol) in preclinical models.
PubMed:Odour intensity learning in fruit flies.
PubMed:Indolyl-quinuclidinols inhibit ENOX activity and endothelial cell morphogenesis while enhancing radiation-mediated control of tumor vasculature.
PubMed:Aroma-active components of Lycii fructus (kukija).
PubMed:Effect of Agave tequilana age, cultivation field location and yeast strain on tequila fermentation process.
PubMed:Specificity and redundancy in the olfactory system of the bark beetle Ips typographus: single-cell responses to ecologically relevant odors.
PubMed:Use of headspace SPME-GC-MS for the analysis of the volatiles produced by indoor molds grown on different substrates.
PubMed:Structure-activity relationships for a novel series of dopamine D2-like receptor ligands based on N-substituted 3-aryl-8-azabicyclo[3.2.1]octan-3-ol.
PubMed:Screening of cider yeasts for sparkling cider production (Champenoise method).
PubMed:Induction of conidiation by endogenous volatile compounds in Trichoderma spp.
PubMed:The anxiolytic-like effects of the novel, orally active nociceptin opioid receptor agonist 8-[bis(2-methylphenyl)methyl]-3-phenyl-8-azabicyclo[3.2.1]octan-3-ol (SCH 221510).
PubMed:Green procedure for the preparation of scented alcohols from carbonyl compounds.
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:Simultaneous determination of gasoline oxygenates and benzene, toluene, ethylbenzene and xylene in water samples using headspace-programmed temperature vaporization-fast gas chromatography-mass spectrometry.
PubMed:rac-(Z)-2-(2-Thienylmethylene)-1-azabicyclo[2.2.2]octan-3-ol.
PubMed:Reversal phenomenon of reaction velocity in a mixed reaction system: silylations between simple alcohols and alpha- or beta-hydroxyketones using anilinosilanes and catalytic TBAF agent.
PubMed:Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis.
PubMed:Novel chemical enhancers of heat shock increase thermal radiosensitization through a mitotic catastrophe pathway.
PubMed:Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
PubMed:Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades.
PubMed:Bioremediation of groundwater contaminated with gasoline hydrocarbons and oxygenates using a membrane-based reactor.
PubMed:Structural characterization of interfacial n-octanol and 3-octanol using molecular dynamic simulations.
PubMed:Volatile constituents of Semnostachya menglaensis Tsui.
PubMed:A new technological approach proposed for distillate production using immobilized cells.
PubMed:Feeding response to host and nonhost compounds by males and females of the spruce bark beetle Ips typographus in a tunneling microassay.
PubMed:Volatile compounds of Aspergillus strains with different abilities to produce ochratoxin A.
PubMed:[Studies on the chemical constituents of the volatiles of Clerodendron bungei].
PubMed:The role of volatile semiochemicals in mediating host location and selection by nuisance and disease-transmitting cattle flies.
PubMed:(Z)-2-(1-Phenylsulfonyl-1H-indol-3-ylmethylene)-1-azabicyclo[2.2.2]octan-3-one and (Z)-(S)-2-(1-phenylsulfonyl-1H-indol-3-ylmethylene)-1-azabicyclo[2.2.2]octan-3-ol.
PubMed:Supramolecular recognition and structural elucidation of inclusion complexes of an achiral carbene precursor in beta- and permethylated beta-cyclodextrin.
PubMed:Two isomers of 2,4-dibenzyl-8-azabicyclo[3.2.1]octan-3-ol.
PubMed:Modulation of selective serotonin reuptake inhibitor and 5-HT1A antagonist activity in 8-aza-bicyclo[3.2.1]octane derivatives of 2,3-dihydro-1,4-benzodioxane.
PubMed:Subchronic oral toxicity study on the three flavouring substances: octan-3-ol, 2-methylcrotonic acid and oct-3-yl 2-methylcrotonate in Wistar rats.
PubMed:Grape and apple wines volatile fermentation products and possible relation to spoilage.
PubMed:Comparison of volatile compound production in fruit body and in mycelium of Pleurotus ostreatus identified by submerged and solid-state cultures.
PubMed:Solvent selection for solid-to-solid synthesis.
PubMed:Solvent effect on ion-pair extraction of 2-(2-pyridylazo)-1-naphthol-4-sulfonate anion with solvated hydroxonium ion using alcohols and 1-octanol/octane mixed solvents.
PubMed:Determination of selected microbial volatile organic compounds by diffusive sampling and dual-column capillary GC-FID--a new feasible approach for the detection of an exposure to indoor mould fungi?
PubMed:Olfactory responses of Ips duplicatus from inner Mongolia, China to nonhost leaf and bark volatiles.
PubMed:Biodegradation of tert-butyl alcohol and related xenobiotics by a methylotrophic bacterial isolate.
PubMed:Continuous wine making by gamma-alumina-supported biocatalyst: quality of the wine and distillates.
PubMed:Oxidative cleavage of the octyl side chain of 1-(3,4-dichlorobenzyl)-5-octylbiguanide (OPB-2045) in rat and dog liver preparations.
PubMed:trans,trans-2,4-decadienal-induced 1,N(2)-etheno-2'-deoxyguanosine adduct formation.
PubMed:Gas chromatographic determination of volatile congeners in spirit drinks: interlaboratory study.
PubMed:Sensory irritating potency of some microbial volatile organic compounds (MVOCs) and a mixture of five MVOCs.
PubMed:Qualitative identification of volatile metabolites from two fungi and three bacteria species cultivated on two media.
PubMed:Pharmacological properties of T-type Ca2+ current in adult rat sensory neurons: effects of anticonvulsant and anesthetic agents.
PubMed:Preparative-scale kinetic resolutions catalysed by microbial lipases immobilised in AOT-stabilised microemulsion-based organogels: cryoenzymology as a tool for improving enantioselectivity.
PubMed:Neurotoxic effects of gasoline and gasoline constituents.
PubMed:Electroantennogram response of alfalfa seed chalcid,Bruchophagus roddi (Hymenoptera: Eurytomidae) to host- and nonhost-plant volatiles.
PubMed:Synthesis, molecular modeling studies, and muscarinic receptor activity of azaprophen analogues.
PubMed:Fungal volatiles: Semiochemicals for stored-product beetles (Coleoptera: Cucujidae).
PubMed:Chemotaxonomic study of undescribed species ofMyrmica ant from Idaho.
PubMed:Evaluation of a two-drug combination pretreatment against organophosphorus exposure.
PubMed:[Exposure of women to chemical solvents during work at chemical plants and its relation to various biochemical parameters].
PubMed:Affinity and selectivity of the optical isomers of 3-quinuclidinyl benzilate and related muscarinic antagonists.
PubMed:Effects of Ro15-4513 and other benzodiazepine receptor inverse agonists on alcohol-induced intoxication in the rat.
PubMed:Extreme sensitivity of grandisal to acids.
PubMed:Synthesis of enantiomerically enriched 2-heptanol and 3-octanol by microbial reductases ofCurvularia falcata andMucor species.
PubMed:The metabolism of n-octane in Fischer 344 rats.
PubMed:Composition of the essential oil of Ocimum canum grown in Rwanda.
PubMed:Enantiomeric composition of an alarm pheromone component of the antsCrematogaster castanea andC. liengmei.
PubMed:Volatile constituents of Trichothecium roseum.
PubMed:Sensitivity to isopropyl alcohol.
PubMed:Studies on mushroom flavours 2. Flavour compounds in coprinus comatus.
PubMed:Volatile Flavor Compounds Produced by Molds of Aspergillus, Penicillium, and Fungi imperfecti.
PubMed:Identification of the predominant volatile compounds produced by Aspergillus flavus.
 
Notes:
Present in Mentha spp. oils, sage, soybeans, porcini (Boletus edulis), wines and other foodstuffs. Flavouring agent
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