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

1-octen-3-one
vinyl amyl ketone

Sponsors

Flavor Demo Formulas
Name:oct-1-en-3-one
CAS Number: 4312-99-6Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:224-327-5
FDA UNII:7LT7Z4Q9XR
Nikkaji Web:J126.519I
MDL:MFCD00036558
CoE Number:2312
XlogP3-AA:2.40 (est)
Molecular Weight:126.19878000
Formula:C8 H14 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:1148 1-octen-3-one
FLAVIS Number:07.081 (Old)
DG SANTE Food Flavourings:07.081 oct-1-en-3-one
FEMA Number:3515 1-octen-3-one
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 1-OCTEN-3-ONE
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 96.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity:0.81300 to 0.81900 @ 25.00 °C.
Pounds per Gallon - (est).: 6.765 to 6.815
Refractive Index:1.42800 to 1.43900 @ 20.00 °C.
Boiling Point: 59.00 to 60.00 °C. @ 16.00 mm Hg
Boiling Point: 174.00 to 182.00 °C. @ 760.00 mm Hg
Vapor Pressure:1.063000 mm/Hg @ 25.00 °C. (est)
Vapor Density:4.3 ( Air = 1 )
Flash Point: 125.00 °F. TCC ( 51.67 °C. )
logP (o/w): 2.180 (est)
Soluble in:
 alcohol
 water, 895.4 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 1.00 % solution or less
Substantivity: > 4 hour(s) at 100.00 %
herbal mushroom earthy musty dirty
Odor Description:at 1.00 % in dipropylene glycol. herbal mushroom earthy musty dirty
earthy metallic mushroom vegetable cabbage broccoli savory fishy chicken
Odor Description:at 0.10 % in triacetin. Intense earthy, metallic, mushroom-like with vegetative nuances of cabbage and broccoli. It has minor savory notes of fish and chicken
Mosciano, Gerard P&F 26, No. 5, 68, (2001)
Flavor Type: earthy
creamy earthy mushroom fishy vegetable
Taste Description: at 0.01 - 0.20 ppm. Intense creamy earthy mushroom with fishy and vegetative nuances
Mosciano, Gerard P&F 26, No. 5, 68, (2001)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
1-OCTEN-3-ONE (50% IN 1-OCTEN-3-OL) ≥49.0%, Kosher
Odor Description:mushroom-like
Used in compositions where an earthy note is needed.
Taste Description:Strong musty, mushroom
Used in mushroom flavors and for an earthy note.
Treatt
1-Octen-3-one Kosher
Odor Description:distinct mushroom
Taste Description:mushroom
Used in flavours for snack foods: in baked goods at 2ppm, and sauces/soups at 1ppm.
 
Cosmetic Information:
None found
 
Suppliers:
Anhui Suzhou Jinli Aromatic Chemicals
1-Octen-3-one
Odor: fresh clay, mushroom, vegetable
Bedoukian Research
1-OCTEN-3-ONE (50% IN 1-OCTEN-3-OL)
≥49.0%, Kosher
Odor: mushroom-like
Use: Used in compositions where an earthy note is needed.
Flavor: Strong musty, mushroom
Used in mushroom flavors and for an earthy note.
Beijing Lys Chemicals
1-Octen-3-one
BOC Sciences
For experimental / research use only.
1-Octen-3-one >98%
Charkit Chemical
OCTEN-3-ONE, 1- FEMA 3515
DeLong Chemicals America
1-Octen-3-one, Kosher
Ernesto Ventós
AMYL VINYL KETONE
Odor: MUSHROOM, HERBAL, EARTHY
Natural Advantage
1-Octen-3-One Nat, 1% in OH
Penta International
1-OCTEN-3-ONE (50% IN 1-OCTEN-3-OL), Kosher
Penta International
1-OCTEN-3-ONE NATURAL IN NEOBEE, Kosher
Penta International
1-OCTEN-3-ONE PURE, Kosher
Reincke & Fichtner
1-Octen-3-one
Riverside Aromatics
1-OCTEN-3-ONE, NATURAL, 1% IN ETHANOL
Robertet
OCTEN-1-ONE-3
Pure & Nat (EU)
Santa Cruz Biotechnology
For experimental / research use only.
1-Octen-3-one ;≥98%
Sigma-Aldrich
1-Octen-3-one, 50wt. % in 1-octen-3-ol, stabilized, FG
Odor: cucumber; mushroom; vegetable; earthy
Certified Food Grade Products
Synerzine
1-Octen-3-one
Taytonn
1-Octen-3-one
Odor: Earthy, Herbal/ Herbaceous, Mushroom, Musty
TCI AMERICA
For experimental / research use only.
1-Octen-3-one >95.0%(GC)
Treatt
1-Octen-3-one
Kosher
Odor: distinct mushroom
Flavor: mushroom
Used in flavours for snack foods: in baked goods at 2ppm, and sauces/soups at 1ppm.
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 10 - Flammable.
R 22 - Harmful if swallowed.
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 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.
 
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:
oral-rat LD50 175 mg/kg
Used in flavours for snack foods: in baked goods at 2ppm, and sauces/soups at 1ppm.

Dermal Toxicity:
skin-rabbit LD50 3300 mg/kg
Used in flavours for snack foods: in baked goods at 2ppm, and sauces/soups at 1ppm.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 1-octen-3-one usage levels up to:
  0.5000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 1.50 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.10 (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: 10
 average usual ppmaverage maximum ppm
baked goods: -2.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -1.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -1.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -1.00000
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): 3.0000015.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000010.00000
Edible ices, including sherbet and sorbet (03.0): 3.0000015.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 2.0000010.00000
Confectionery (05.0): 4.0000020.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 2.0000010.00000
Bakery wares (07.0): 5.0000025.00000
Meat and meat products, including poultry and game (08.0): 1.000005.00000
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): 2.0000010.00000
Foodstuffs intended for particular nutritional uses (13.0): 3.0000015.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 2.0000010.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 4.0000020.00000
Ready-to-eat savouries (15.0): 5.0000025.00000
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):

List of apha, beta-Unsaturated Aldehydes and Ketones representative of FGE.19 substances for Genotoxicity Testing [1] - Statement of the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf

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
EPA Substance Registry Services (TSCA):4312-99-6
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :61346
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2810
WGK Germany:3
oct-1-en-3-one
Chemidplus:0004312996
 
References:
 oct-1-en-3-one
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:4312-99-6
Pubchem (cid):61346
Pubchem (sid):135018171
Flavornet:4312-99-6
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
HMDB (The Human Metabolome Database):HMDB31309
FooDB:FDB003365
YMDB (Yeast Metabolome Database):YMDB01444
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
aldehydic
nonanal (aldehyde C-9)
FL/FR
amber
alpha-
ambrinol
FL/FR
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
camphoreous
laevo-
fenchone
FL/FR
caramellic
maltol
FL/FR
citrus
bergamot oil
FL/FR
grapefruit pentanol
FR
blood
orange oil italy
FL/FR
10-
undecen-1-ol
FL/FR
cocoa
2-iso
butyl-3,5-(and 3,6)-dimethyl pyrazine
FL/FR
coconut
gamma-
heptalactone
FL/FR
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
creamy
butyl lactate
FL/FR
earthy
dibenzyl ether
FL/FR
2-
ethyl fenchol
FL/FR
geosmin
FL/FR
1-
nonen-3-ol
FL/FR
3-
octanol
FL/FR
(Z)-4-
octen-1-ol
FL/FR
3-
octen-2-one
FL/FR
1-
octen-3-ol
FL/FR
2-
octyl acetate
FL/FR
(E+Z)-2,4,8-
trimethyl-3,7-nonadien-2-ol
FL/FR
fatty
decanol
FL/FR
(E)-2-
decenal
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
geraniol
FL/FR
geranium oil morocco
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
leerall
FR
lilyall
FR
linalool
FL/FR
laevo-
linalool
FL/FR
linalool oxide
FL/FR
methyl dihydrojasmonate
FL/FR
2-
methyl-4-phenyl butanal
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 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
3-
allyl oxy-1,4-dimethyl bicyclo(3.2.1)octane
FR
benzyl propionate
FL/FR
gamma-
decalactone
FL/FR
ethyl 2-ethyl acetoacetate
FL/FR
2-
methyl butyl isovalerate
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
cortex pyridine
FL/FR
galbanum oil
FL/FR
(Z)-3-
hexen-1-yl benzoate
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
4-iso
propyl quinoline
FL/FR
iso
propyl quinoline
FR
violet decenol
FR
herbal
carum carvi fruit oil
FL/FR
clary sage oil france
FL/FR
daucus carota fruit oil
FL/FR
dimethyl cyclormol (IFF)
FR
geranium concrete
FL/FR
guava leaf oil cuba
FR
ilex paraguariensis leaf solid extract
FR
abrialis
lavandin oil
FL/FR
lavender absolute bulgaria
FL/FR
linalyl acetate
FL/FR
2-
methyl-3-buten-2-ol
FL/FR
3-
octanone
FL/FR
1-
octen-3-yl acetate
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
minty
peppermint oil idaho
FL/FR
mossy
oakmoss absolute
FL/FR
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
ginger oleoresin
FL/FR
2-
octanol
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
vegetable
methional
FL/FR
waxy
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
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
green
algae absolute
FL/FR
bornyl formate
FL/FR
2-iso
butyl-3,5-(and 3,6)-dimethyl pyrazine
FL/FR
2-
ethyl-4,5-dimethyl oxazole
FL
geosmin
FL/FR
methionyl acetate
FL
tris(
methyl thio) methane
FL
2-
methyl-3-buten-2-ol
FL/FR
2-
methyl-4-phenyl butanal
FL/FR
nonyl octanoate
FL/FR
(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
4-iso
propyl quinoline
FL/FR
(E+Z)-2,4,8-
trimethyl-3,7-nonadien-2-ol
FL/FR
10-
undecen-1-ol
FL/FR
aldehydic
aldehydic
nonanal (aldehyde C-9)
FL/FR
amber
alpha-
ambrinol
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
raspberry ketone methyl ether
FL/FR
buttery
butyl laevo-lactate
FL/FR
camphoreous
laevo-
fenchone
FL/FR
caramellic
maltol
FL/FR
methyl 2-furoate
FL/FR
citrus
bergamot oil
FL/FR
laevo-
linalool
FL/FR
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
creamy
acetyl ethyl carbinol
FL
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
estery
octyl propionate
FL/FR
fatty
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
geranium oil morocco
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
gamma-
decalactone
FL/FR
dibenzyl ether
FL/FR
dimethyl anthranilate
FL/FR
ethyl 2-ethyl acetoacetate
FL/FR
2-
methyl butyl isovalerate
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
rose butanoate
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
cortex pyridine
FL/FR
cyclamen aldehyde
FL/FR
cyclohexyl ethyl alcohol
FL/FR
galbanum oil
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
oakmoss absolute
FL/FR
(Z)-5-
octen-1-ol
FL/FR
1-
octen-3-yl acetate
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
oregano oleoresin
FL
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
(R)-1-
octen-3-ol
FL/FR
1-
octen-3-ol
FL/FR
1-
octen-3-yl butyrate
FL/FR
musk
ethylene brassylate
FL/FR
musty
3-
octanol
FL/FR
phenolic
propyl 2-furoate
FL
soapy
1-
dodecanol
FL/FR
solvent
2-
ethyl furan
FL
spicy
ginger oleoresin
FL/FR
2-
octanol
FL/FR
3-
phenyl propyl alcohol
FL/FR
pimenta acris leaf oil
FL/FR
turmeric oleoresin
FL
sulfurous
O-
ethyl S-1-methoxyhexan-3-yl carbonothioate
FL
1-(
methyl thio)-2-butanone
FL
2-
naphthyl mercaptan
FL
tomato
methional
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 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
ambroxan
FL/FR
iso
bornyl acetate
FL/FR
4-
ethyl guaiacol
FL/FR
ortho-
guaiacol
FL/FR
patchouli oil
FL/FR
sclareolide
FL/FR
 
Potential Uses:
FRapple
 apple crabapple
FLartichoke
FLasparagus
FRavocado
FRbalsam
 banana quana banana
 bean
 botanical
FLcauliflower
FLcheese
 chestnut blossom
FLchicory root
FRchypre
FRclematis
 cloudberry bakeapple
FRclover
FRcountry meadow
FLcrab
FLdairy
FRearth
FRevergreen
FRfern
FRfir needle oil replacer
FLfish
FRfloral
FRfungus
FRgalbanum
FRheather
FRherbal
FLjackfruit
FRlavandin
FRlavender
FRorchid
 outdoors natural outdoors
 parsnip
FLpepper bell pepper
 privet blossom
FRpumpkin pie
FRrhubarb
 root
 shellfish
FLspearmint
FRstephanotis
FLtomato
 truffle
FRtulip
FLvegetable
 
Occurrence (nature, food, other):note
 artichoke cooked artichoke
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 banana fruit
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 beer
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 cheese @ 0.05 ± 0.02 µg%
Data GC Search PMC Picture
 chicory root
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 clover
Search PMC Picture
 fish
Search PMC Picture
 ham
PbMd Search PMC Picture
 hyacinthus orientalis absolute @ 0.01%
Data GC Search Trop Picture
 milk
Search PMC Picture
 mushroom cooked mushroom
Search PMC Picture
 mushroom giant puffball mushroom
Search PMC Picture
 pea
Search Trop Picture
 peppermint oil
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 pork
Search PMC Picture
 potato
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 rice cakes
PbMd Search PMC Picture
 shrimp
Search PMC Picture
 soybean
Search Trop Picture
 spearmint oil
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 thyme oil
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 watermelon fruit juice
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 yuzu peel oil
PbMd Search Trop Picture
 
Synonyms:
 amyl vinyl ketone
N-amyl vinyl ketone
 oct-1-en-3-one
 octen-1-one-3
1-octen-3-one (50% in 1-octen-3-ol)
1-octen-3-one natural
1-octen-3-one pure
1-octen-3-one solution
N-pentyl vinyl ketone
 vinyl amyl ketone
 

Articles:

PubMed:Gas Chromatography-Mass Spectrometry Method Optimized Using Response Surface Modeling for the Quantitation of Fungal Off-Flavors in Grapes and Wine.
PubMed:Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels.
PubMed:Common gas phase molecules from fungi affect seed germination and plant health in Arabidopsis thaliana.
PubMed:Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea).
PubMed:Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products.
PubMed:Cold enzymatic bleaching of fluid whey.
PubMed:Analysis and sensory evaluation of jostaberry (Ribes x nidigrolaria Bauer) volatiles.
PubMed:Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour.
PubMed:Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles.
PubMed:Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME.
PubMed:Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue.
PubMed:Effect of addition of commercial rosemary extracts on potent odorants in cooked beef.
PubMed:Multiple headspace-solid-phase microextraction: an application to quantification of mushroom volatiles.
PubMed:Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.
PubMed:Detection and quantification of natural contaminants of wine by gas chromatography-differential ion mobility spectrometry (GC-DMS).
PubMed:Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum).
PubMed:Evaluation of fast volatile analysis for detection of Botrytis cinerea infections in strawberry.
PubMed:Off-flavor related volatiles in soymilk as affected by soybean variety, grinding, and heat-processing methods.
PubMed:Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate.
PubMed:Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems.
PubMed:Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys.
PubMed:Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius).
PubMed:Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.
PubMed:Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography-olfactometry.
PubMed:Identification of impact odorants contributing to fresh mushroom off-flavor in wines: incidence of their reactivity with nitrogen compounds on the decrease of the olfactory defect.
PubMed:Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
PubMed:Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets.
PubMed:Extraction of Teucrium manghuaense and evaluation of the bioactivity of its extract.
PubMed:Characteristic aroma-active compounds of Korean perilla (Perilla frutescens Britton) leaf.
PubMed:Iron is an essential cause of fishy aftertaste formation in wine and seafood pairing.
PubMed:Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese.
PubMed:Identification of odor impact compounds of Tagetes minuta L. essential oil: comparison of two GC-olfactometry methods.
PubMed:Novel character impact compounds in Yuzu (Citrus junos Sieb. ex Tanaka) peel oil.
PubMed:Volatile compounds in dry-cured Serrano ham subjected to high pressure processing. Effect of the packaging material.
PubMed:Gas chromatography/sniffing port analysis of aroma compounds released under mouth conditions.
PubMed:Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof.
PubMed:Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC-O and GC-MS.
PubMed:Temporal changes in aroma release of Longjing tea infusion: interaction of volatile and nonvolatile tea components and formation of 2-butyl-2-octenal upon aging.
PubMed:Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms.
PubMed:Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
PubMed:Aroma components of American country ham.
PubMed:Selected odor compounds in cooked soymilk as affected by soybean materials and direct steam injection.
PubMed:Light-induced off-flavor development in cloudy apple juice.
PubMed:Effect of cold storage and packaging material on the major aroma components of sweet cream butter.
PubMed:Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
PubMed:Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis.
PubMed:Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection.
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 some mushroom and earthy off-odors microbially induced by the development of rot on grapes.
PubMed:Key odor impact compounds in three yeast extract pastes.
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:Volatile constituents of Semnostachya menglaensis Tsui.
PubMed:Enzymatic hydrogenation of trans-2-nonenal in barley.
PubMed:Identification of metallic-smelling 1-octen-3-one and 1-nonen-3-one from solutions of ferrous sulfate.
PubMed:Volatile organic compounds in natural biofilm in polyethylene pipes supplied with lake water and treated water from the distribution network.
PubMed:Halogenated natural products in five species of Antarctic sponges: compounds with POP-like properties?
PubMed:Characteristic volatiles from young and aged fruiting bodies of wild Polyporus sulfureus (Bull.:Fr.) Fr.
PubMed:Determination of odour-causing volatile organic compounds in cork stoppers by multiple headspace solid-phase microextraction.
PubMed:Aroma compounds in sweet whey powder.
PubMed:Transition-metal-mediated synthesis of novel carbocyclic nucleoside analogues with antitumoral activity.
PubMed:Carbon-carbon bond formation by radical addition-fragmentation reactions of O-alkylated enols.
PubMed:Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion.
PubMed:Identification and sensory evaluation of volatile compounds in oxidized porcine liver.
PubMed:Odorants in breast milk.
PubMed:Odorants generated by thermally induced degradation of phospholipids.
PubMed:Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses.
PubMed:Induced responses in clover to an herbaceous mite.
PubMed:Odor-active compounds of Iberian hams with different aroma characteristics.
PubMed:Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
PubMed:Character impact odorants of the apple cultivars Elstar and Cox Orange.
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:Sensory and chemical changes in tomato sauces during storage.
PubMed:Characterization of the most odor-active compounds of Iberian ham headspace.
PubMed:Development of new chiral building blocks for synthesis of bicyclo[3.3.0]octane compounds.
PubMed:Volatile flavor components of stored nonfat dry milk.
PubMed:Aroma components of cooked tail meat of American lobster (Homarus americanus).
PubMed:Aroma components of an oil-based grill flavoring by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis.
PubMed:Quantification of key odorants formed by autoxidation of arachidonic acid using isotope dilution assay.
PubMed:Identification of potent odorants formed by autoxidation of arachidonic acid: structure elucidation and synthesis of (E,Z,Z)-2,4,7-tridecatrienal.
PubMed:Aroma-active components of nonfat dry milk.
PubMed:Aroma profiles of vegetable oils varying in fatty acid composition vs. concentrations of primary and secondary lipid oxidation products.
PubMed:Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage.
PubMed:Aroma of fresh oysters Crassostrea gigas: composition and aroma notes.
PubMed:Aroma-active compounds of miniature beefsteakplant (Mosla dianthera Maxim).
PubMed:Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques.
PubMed:First attempt of odorant quantitation using gas chromatography-olfactometry.
PubMed:Identification of character impact odorants of different soybean lecithins.
PubMed:Synthesis of deuterated volatile lipid degradation products to be used as internal standards in isotope dilution assays. 2. Vinyl ketones.
PubMed:Volatile composition of sunflower oil-in-water emulsions during initial lipid oxidation: influence of pH.
PubMed:Quantification and sensory studies of character impact odorants of different soybean lecithins.
PubMed:Volatile flavor components of rice cakes.
PubMed:Use of an autosampler for dynamic headspace extraction of volatile compounds from grains and effect of added water on the extraction.
PubMed:Characterization of aroma volatiles in tomatoes by sensory analyses.
PubMed:Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses.
PubMed:Purification and characterization of two enone reductases from Saccharomyces cerevisiae.
PubMed:Correlation of 1-octen-3-one with antixenotic resistance in subterranean clover cotyledons to red-legged earth mite,Halotydeus destructor (Acarina: Penthaleidae).
PubMed:Irradiation-induced off-odour in chicken and its possible control.
PubMed:Electroantennogram response of alfalfa seed chalcid,Bruchophagus roddi (Hymenoptera: Eurytomidae) to host- and nonhost-plant volatiles.
PubMed:Fungal volatiles: Semiochemicals for stored-product beetles (Coleoptera: Cucujidae).
PubMed:Monoterpenes and microbial metabolites in the soil.
PubMed:Inhibitory activities and inhibition specificities of caffeic acid derivatives and related compounds toward 5-lipoxygenase.
PubMed:Metabolic activation of olefins. Conversion of 1-octene to a putative reactive intermediate 1-octen-3-one: an alternative pathway to epoxidation.
PubMed:Volatile constituents of Trichothecium roseum.
PubMed:[Studies on mushroom flavours. 1. Organoleptic significance of constituents of the cultivated mushroom, agaricus bisporus].
 
Notes:
Mushroom flavour component (shiitake, matsutake). Also present in cranberry, melon, cape gooseberry, peas, potato, mustards, wheat bread, other breads, coriander seed, dill basil varieties and soybean. Contributes to aroma of cooked artichokes (Cynara scolymus) and many other foods Oct-1-en-3-one (CH2=CHC(=O)(CH2)4CH3), also known as 1-octen-3-one, is the odorant that is responsible for the typical metallic smell of metals and blood coming into contact with skin. Oct-1-en-3-one has a strong metallic mushroom-like odor with an odor detection threshold of 0.03 - 1.12 g/m and it is the main compound responsible for the "smell of metal", followed by decanal (smell: orange skin, flowery) and nonanal (smell: tallowy, fruity). Oct-1-en-3-one is the degradative reduction product of the chemical reaction of skin lipid peroxides and Fe2+. Skin lipid peroxides are formed from skin lipid by oxidation, either enzymatically by lipoxygenases or by air oxygen. Oct-1-en-3-one is a ketone analog of the alkene 1-octene.
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