vinyl amyl ketone
  • Bedoukian Research
    • Bedoukian Research, Inc.
      Constantly Improving
      Working closely with our customers to meet their requirements.
      Paul Bedoukian founded the company to fill a niche as a supplier of high quality specialty aroma and flavor ingredients. In 1975 the company began manufacturing insect pheromones which are chemically similar to flavor and fragrance ingredients. Today, Bedoukian Research offers more than 450 Aroma Chemicals and 50 Insect Pheromones, while also providing custom manufacturing services to the pharmaceutical, agrochemical, and specialty chemical industries.
      US Email: Customer Service
      US Voice: 1-203-830-4000
      US Fax: 1-203-830-4010
      Products List: View
      628 1-OCTEN-3-ONE (50% IN 1-OCTEN-3-OL) ≥49.0%, Kosher
      Used in compositions where an earthy note is needed.
      Used in mushroom flavors and for an earthy note.
  • Beijing Lys Chemicals
    • Beijing Lys Chemicals Co, LTD.
      From Grams to Tons
      Fine chemical high-tech company which contains R&D, production, and sales.
      BEIJING LYS CHEMICALS CO, LTD, established in 2004, is a fine chemical high-tech company which contains R&D, production, and sales. We mainly engaged in export and technology development of flavor and fragrance materials and pharmaceutical intermediates. We have nearly 500 kinds of products, from grams to tons, exported to USA, Europe, South Asia and etc. And we custom manufacture new products according to customers’ needs, and serve good quality products and service. Our goal is to become a fine chemical enterprise which could provide special products and services.
      Email: Mr. Jia
      Email: Mr. Guo
      Voice: 86-10-68418738
      Fax: 86-10-68418739
      Mr. Guo86-10-68483445
      Mr. Guo86-10-68418739
      10022 1-Octen-3-one
  • CTC Organics
    • CTC Organics
      For More Than 40 Year
      Your source for rare aroma chemicals for the flavor and fragrance industy.
      “The world is run by middle men.” The number of times I have heard Dr. Liu utter those words are innumerable. He loved reciting and recording famous quotes and had many of his own. Among his many talents, Dr. Liu had a unique genius in the area of chemistry. He had an uncanny understanding of the pulse of the chemical industry and was a superb salesman.
      US Email: Customer Service
      US Voice: (404) 524-6744
      US Fax: (404) 577-1651
      W1517 1-octen-3-one
  • DeLong Chemicals America
    • DeLong Chemicals America
      Custom Manufacturing
      Supplier of aroma chemicals, pharmaceutical and specialty chemical intermediates.
      DeLong Chemicals America, LLC is an extension of Shijiazhuang Lida Chemical Co, Ltd to North America, a leading supplier and manufacturer of aroma chemicals, serving the industries of food, tobacco and perfume, while also providing intermediates, custom synthesis and custom manufacturing for pharmaceutical and specialty chemical industries.
      US Email: Customer Service
      US Email: Sales
      US Voice: (203) 271-9017
      New products
      9873 1-Octen-3-one, Kosher
  • Frutarom
    • Frutarom Ltd
      Discover Our Passion
      Your preferred partner for flavour and fragrance success.
      At Frutarom, we take pride in our expertise and knowledge of Flavour & Fragrance Ingredients and our thorough understanding of the needs of Flavourists, Perfumers and Food Technologists. Working closely with our customers we have a strong track record of providing unique solutions to fulfil requirements.
      US Email: Info- USA
      Email: Info - UK
      Voice: +44 (0) 1429 863 222
      US Voice: +1 513 870 4900
      Products List: View
      O0250-3 1-OCTEN-3-ONE ≥98.00%, NI, Kosher
      Suggested Uses: Dairy Products, Mushroom, Savoury, Shellfish
  • Natural Advantage
    • Natural Advantage
      Manufacturer of natural flavor ingredients
      With over 25 years experience in the flavor and food ingredient industries.
      Natural Advantage was formed over seventeen years ago to supply the growing demand for natural food and flavor ingredients. We employ a wide range of multi-disciplined scientists who are dedicated to high quality service, customer satisfaction and creating an outstanding value for our clients.
      Email: Info
      Email: Customer service
      Voice: 318-215-1456
      Fax: 318-335-1579
      What We Do
      Products List: View
      1-Octen-3-One Nat, 1% in OH
  • Penta International
  • Riverside Aromatics
    • Riverside Aromatics Ltd.
      Speciality Aroma Chemicals, Naturals and Synthetics
      Specialist raw material suppliers to the Flavour & Fragrance Industry.
      Peter Cannon & David Rowe established Riverside Aromatics in 2006 in Poole, UK, to offer a new type of specialist raw material supplier to the Flavour & Fragrance Industry. We bring together over 40 years of commercial & technical experience in the F&F industry which allows us to understand the needs of the Global F&F business and especially that of the West European Market.
      Email: Info
      Email: Peter Cannon (sales)
      Voice: +44 (0) 1202 679532
      Fax: +44 (0) 1202 679532
      Products List: View
      NO2001 1-Octen-3-one, Natural, 1% In Ethanol
  • Robertet
    • Robertet, Inc.
      HOME OF NATURE – natural ingredients from the source.
      Robertet is a leader in the production of natural ingredients with facilities in France, Bulgaria, Turkey, South Africa, India, China, New Caledonia, Founded in 1850, Robertet remains a family owned business (5th Generation) and one of the largest producers of aromatic extracts. Brand acquisitions include: Charabot, Sapad, Hitex.
      US Email: Customer service
      US Email: Arnaud Adrian
      Email: Flavor:
      Email: Fragrance:
      Voice: 33 4 93 40 33 66
      Fax: 33 4 93 70 68 09
      US Voice: +1.201.337.7100
      +1 212 710 4600Robertet New York Creative Center
      +1 212 245 4092Robertet New York Creative Center
      OCTEN-1-ONE-3 Pure & Nat (EU)
  • Sigma-Aldrich
    • Sigma-Aldrich
      Complete Supply Chain
      The perfect blend of products and services that bring your creativity to life.
      Sigma-Aldrich is a leading Life Science and High Technology company dedicated to providing high-quality, safe and certified flavor ingredients with transparent and easily accessible documentation to customers around the globe. Sigma-Aldrich also provides a suite of analytical tools that allow food analysts to simplify sample preparation, cleanup and analysis steps, while increasing sensitivity to trace ingredients and harmful substances to meet regulations and quality standards.
      Email: Information
      US Email: Sales
      US Voice: 800-244-1173
      US Fax: 800-368-4661
      Certified Food Grade Products
      W351504 1-Octen-3-one, 50wt. % in 1-octen-3-ol, stabilized, FG
  • Taytonn
      Supplying Asia Pacific
      We fully understand the demands of the F&F industry and we endeavour to supply quality products, with ready availability and a personalised service.
      Since 2001 TAYTONN has been distributing key ingredients to the Fragrance and Flavor industry in Asia. We work closely with customers, principals and vendors. Together we forecast demand and match it with supply of aroma chemicals, essential oils and natural isolates & extracts. Sourced from around the world, our F&F ingredient inventory in Singapore is ready to ship to any location in Asia and beyond. Time and again, we help our principals introduce new discoveries to the F&F market - stimulating creativity and bringing value added proposition to our customers.
      Email: Info
      Email: Sales
      Voice: + 65 - 6861 8113
      Fax: + 65 - 6861 8115
  • Treatt
    • Treatt PLC
      Innovative ingredient solutions
      World-leading innovative ingredient solutions provider for the flavour, fragrance and FMCG industries.
      We offer innovative and trend-setting product concepts for our customers, collaborating with them to create true value for their products.
      Email: Enquiries
      US Email: Enquiries
      Voice: +44 (0) 1284 702500
      Fax: +44 (0) 1284 703809
      US Voice: +1 863 668 9500
      US Fax: +1 863 668 3388
      1-Octen-3-one Kosher

      Used in flavours for snack foods: in baked goods at 2ppm, and sauces/soups at 1ppm.
  • Ernesto Ventós
Synonyms   Articles   Notes   Search
    Flavor Demo Formulas
oct-1-en-3-one (Click)
CAS Number: 4312-99-6
ECHA EINECS - REACH Pre-Reg: 224-327-5
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
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
IBM Patents: Obtain
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 Mainterm: 1-OCTEN-3-ONE
Synonyms   Articles   Notes   Search   Top
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)
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
Odor Type: earthy
Odor Strength: high ,
recommend smelling in a 1.00 % solution or less
 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)
 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)
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
None found
Synonyms   Articles   Notes   Search   Top
Anhui Suzhou Jinli Aromatic Chemicals
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
CTC Organics
DeLong Chemicals America
1-Octen-3-one, Kosher
Ernesto Ventós
≥98.00%, NI, Kosher
Odor: Earthy, Herbal, Mushroom, Musty
Use: Suggested Uses: Dairy Products, Mushroom, Savoury, Shellfish
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
Penta International
1-OCTEN-3-ONE PURE, Kosher
Reincke & Fichtner
Riverside Aromatics
1-Octen-3-one, Natural, 1% In Ethanol
Pure & Nat (EU)
Santa Cruz Biotechnology
For experimental / research use only.
1-Octen-3-one ;≥98%
1-Octen-3-one, 50wt. % in 1-octen-3-ol, stabilized, FG
Odor: cucumber; mushroom; vegetable; earthy
Certified Food Grade Products
Odor: Earthy, Herbal/ Herbaceous, Mushroom, Musty
Odor: distinct mushroom
Flavor: mushroom
Used in flavours for snack foods: in baked goods at 2ppm, and sauces/soups at 1ppm.
Synonyms   Articles   Notes   Search   Top
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
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50  175 mg/kg
Mosciano, Gerard P&F 26, No. 5, 68, (2001)

Dermal Toxicity:
skin-rabbit LD50 3300 mg/kg
Mosciano, Gerard P&F 26, No. 5, 68, (2001)

Inhalation Toxicity:
Not determined
Synonyms   Articles   Notes   Search   Top
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
Click here to view publication 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
Synonyms   Articles   Notes   Search   Top
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
Chemidplus: 0004312996
Synonyms   Articles   Notes   Search   Top
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 4312-99-6
Pubchem (cid): 61346
Pubchem (sid): 135018171
Flavornet: 4312-99-6
Pherobase: View
Synonyms   Articles   Notes   Search   Top
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
HMDB (The Human Metabolome Database): HMDB31309
YMDB (Yeast Metabolome Database): YMDB01444
Export Tariff Code: 2914.19.9090
Haz-Map: View
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 acetaldehyde ethyl phenethyl acetalFL/FR
green algae absoluteFL/FR
 amber carbinolFR
alpha-amyl cinnamaldehydeFL/FR
isoamyl salicylateFL/FR
para-anisyl alcoholFL/FR
 pimenta acris leaf oilFL/FR
 benzyl acetateFL/FR
 benzyl alcoholFL/FR
 benzyl benzoateFL/FR
 benzyl propionateFL/FR
 benzyl salicylateFL/FR
(E)-benzyl tiglateFL/FR
 bergamot oilFL/FR
blood orange oil italyFL/FR
isobornyl acetateFL/FR
laevo-bornyl acetateFL/FR
isobutyl cinnamateFL/FR
 butyl lactateFL/FR
 butyl laevo-lactateFL/FR
 carum carvi fruit oilFL/FR
 daucus carota fruit oilFL/FR
 cinnamyl alcoholFL/FR
 clary sage oil franceFL/FR
 clover nitrileFR
 coriander seed oilFL/FR
 cortex pyridineFL/FR
 costus valerolactoneFR
para-cresyl caprylateFL/FR
 cyclamen aldehydeFL/FR
 cyclohexyl ethyl alcoholFL/FR
 decyl acetateFL/FR
 dibenzyl etherFL/FR
 dimethyl anthranilateFL/FR
 dimethyl benzyl carbinolFL/FR
 dimethyl benzyl carbinyl acetateFL/FR
 dimethyl benzyl carbinyl butyrateFL/FR
 dimethyl sulfoxideFL
2-ethyl fencholFL/FR
2-ethyl furanFL
4-ethyl guaiacolFL/FR
 ethyl laurateFL/FR
2-ethyl-4,5-dimethyl oxazoleFL
 ethylene brassylateFL/FR
 floral pyranolFR
 galbanum oilFL/FR
 gardenia oxideFR
 grapefruit pentanolFR
 heliotropyl acetateFL/FR
 heliotropyl diethyl acetalFR
 herbal pyranFR
(Z)-3-hexen-1-yl benzoateFL/FR
(Z)-3-hexen-1-yl salicylateFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
alpha-hexyl cinnamaldehydeFL/FR
 ho leaf oilFR
 hyacinth etherFR
abrialis lavandin oilFL/FR
 lavender absolute bulgariaFL/FR
(Z)-leaf acetalFL/FR
 linalool oxideFL/FR
 linalyl acetateFL/FR
 marine pyridineFR
 melon acetalFL/FR
 methyl 2-furoateFL/FR
 methyl dihydrojasmonateFL/FR
 methyl heptine carbonateFL/FR
 methyl laurateFL/FR
 methyl phenyl acetateFL/FR
 methyl thio isovalerateFL
tris(methyl thio) methaneFL
1-(methyl thio)-2-butanoneFL
 mimosa absolute franceFL/FR
 muguet carboxaldehydeFR
 muguet octadienolFR
2-naphthyl mercaptanFL
gamma-nonalactone (aldehyde C-18 (so-called))FL/FR
 nonanal (aldehyde C-9)FL/FR
 nonyl octanoateFL/FR
1,8-octane dithiolFL
1-octen-3-yl butyrateFL/FR
 octyl 2-furoateFL
 octyl acetateFL/FR
 octyl propionateFL/FR
 orris pyridine 25% IPMFR
 patchouli ethanoneFR
 patchouli oilFL/FR
 peony alcoholFR
 peppermint oil idahoFL/FR
 phenethyl acetateFL/FR
 phenethyl alcoholFL/FR
 phenethyl butyl etherFR
 phenethyl furoateFL/FR
 phenyl acetaldehyde dimethyl acetalFL/FR
3-phenyl propionaldehydeFL/FR
2-phenyl propionaldehyde dimethyl acetalFL/FR
2-phenyl propionaldehyde ethylene glycol acetalFR
3-phenyl propyl alcoholFL/FR
4-isopropyl quinolineFL/FR
isopropyl quinolineFR
 raspberry ketone methyl etherFL/FR
 rose butanoateFL/FR
 thyme oil (thymus zygis gracillis) spainFL/FR
 tuberose absolute (from pommade)FL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
10-undecen-1-yl acetateFL/FR
 vanilla bean absolute (vanilla planifolia)FL/FR
 veramoss (IFF)FR
 violet decenolFR
 violet methyl carbonateFR
 watermelon ketoneFR
 woody acetateFR
(Z)-woody amyleneFR
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 apple crabapple 
 banana quana banana 
 chestnut blossom 
 chicory root 
 cloudberry bakeapple 
 clover trefle le'trefle incarnatFR
 earth humusFR
 fern fougereFR
 fir needle pine needleFL/FR
 fungus mushroomFR
 meadow countryFR
 outdoors natural outdoors 
 pepper greenFL
 privet blossom 
 pumpkin pieFR
Synonyms   Articles   Notes   Search   Top
Natural Occurrence in: note
 artichoke cooked artichoke
GRIN Trop Picture
 calvatia gigantea
GRIN Trop Picture
 chicory root
GRIN Trop Picture
 mushroom cooked mushroom
 peppermint oil
GRIN Trop Picture
 rice cakes
 soya bean
GRIN Trop Picture
 spearmint oil
GRIN Trop Picture
 thyme oil
GRIN Trop Picture
 yuzu peel oil
PbMd  GRIN Trop Picture
 cheese @ 0.05 ± 0.02 µg%
Data  GC 
Synonyms   Articles   Notes   Search   Top
 amyl vinyl ketone
N-amyl vinyl ketone
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
Synonyms   Articles   Notes   Search   Top
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].
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Soluble in:
 water, 895.4 mg/L @ 25 °C (est)
Insoluble in:
 alcoholic fine fragrance, good
 antiperspirant, good
 fabric softener, good
 hypochlorite bleach, poor
 liquid detergent, fair
 perborate powder detergent, fair
 soap, good
 toiletry application, good
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