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

1-nonen-3-ol
N-hexyl vinyl carbinol

Sponsors

Name:non-1-en-3-ol
CAS Number: 21964-44-3Picture of molecule3D/inchi
Other:79605-61-1
ECHA EINECS - REACH Pre-Reg:244-686-1
Nikkaji Web:J110.599J
MDL:MFCD00021953
CoE Number:10291
XlogP3-AA:3.10 (est)
Molecular Weight:142.24166000
Formula:C9 H18 O
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
FLAVIS Number:02.187 (Old)
DG SANTE Food Flavourings:02.187 non-1-en-3-ol
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 98.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity:0.83500 to 0.84500 @ 25.00 °C.
Pounds per Gallon - (est).: 6.948 to 7.031
Refractive Index:1.43800 to 1.44400 @ 20.00 °C.
Boiling Point: 195.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.124000 mm/Hg @ 25.00 °C. (est)
Vapor Density:4.9 ( Air = 1 )
Flash Point: 182.00 °F. TCC ( 83.33 °C. )
logP (o/w): 3.029 (est)
Soluble in:
 alcohol
 water, 613.1 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: earthy
Odor Strength:medium
oily creamy green earthy mushroom
Odor Description:at 100.00 %. intensely oily creamy green earthy mushroom
Flavor Type: earthy
earthy mushroom green
Taste Description: earthy mushroom green
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Apiscent Labs
1 NONEN 3 OL
Odor: Oily-creamy somewhat green, earthy mushroom undertones
BOC Sciences
For experimental / research use only.
1-Nonen-3-ol
FCI SAS
1-NONEN-3-OL
Odor: Intensely oily-creamy
Penta International
1-NONEN-3-OL, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
1-Nonen-3-ol
Sigma-Aldrich: Aldrich
For experimental / research use only.
1-Nonen-3-ol
Synerzine
1-Nonen-3-ol
TCI AMERICA
For experimental / research use only.
1-Nonen-3-ol >97.0%(GC)
 
Safety Information:
Preferred SDS: View
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 1-nonen-3-ol usage levels up to:
  2.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.58 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3900 (μg/person/day)
Threshold of Concern:540 (μg/person/day)
Structure Class: II
 
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): 7.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000050.00000
Processed fruit (04.1): 7.0000035.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 5.0000025.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 20.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.0000025.00000
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on Flavouring Group Evaluation 205 (FGE.205): Consideration of genotoxicity data on representatives for 13 a,-unsaturated aliphatic ketones with terminal double bonds and precursors from chemical subgroup 1.2.2 of FGE.19 by EFSA
View page or View pdf

Scientific opinion of Flavouring Group Evaluation 205 Revision 1 (FGE.205Rev1): consideration of genotoxicity data on representatives for 13 a,-unsaturated aliphatic ketones with terminal double bonds and precursors from chemical subgroup 1.2.2 of FGE.19
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 7, Revision 5 (FGE.07Rev5): 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):21964-44-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :89560
National Institute of Allergy and Infectious Diseases:Data
non-1-en-3-ol
Chemidplus:0021964443
 
References:
 non-1-en-3-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:21964-44-3
Pubchem (cid):89560
Pubchem (sid):135046953
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
HMDB (The Human Metabolome Database):HMDB34152
FooDB:FDB012434
Export Tariff Code:2905.29.9000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
aldehydic
3-
methyl-4-(1-methyl hexyl oxy) butyraldehyde
FR
balsamic
(E)-
benzyl tiglate
FL/FR
bornyl formate
FL/FR
buttery
acetyl butyryl
FL/FR
caramellic
2-iso
butyl-3-methyl pyrazine
FL/FR
coconut
delta-
heptalactone
FL/FR
creamy
butyl lactate
FL/FR
gamma-
butyrolactone
FL/FR
earthy
benzyl tiglate
FL/FR
dibenzyl ether
FL/FR
3-
octanol
FL/FR
1-
octen-3-ol
FL/FR
1-
octen-3-one
FL/FR
fatty
(E)-2-
decenal
FL/FR
fermented
butyl laevo-lactate
FL/FR
floral
6,8-
dimethyl-2-nonanol
FR
geranium dihydropyran
FR
herbal pyran
FR
linalool oxide
FL/FR
nonyl octanoate
FL/FR
octyl acetate
FL/FR
phenethyl butyl ether
FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
2-
phenyl propionaldehyde ethylene glycol acetal
FR
2-
phenyl propyl acetate
FL/FR
(R)-
styralyl alcohol
FL/FR
ylang ylang flower oil III
FL/FR
fruity
amyl formate
FL/FR
(Z)-3-
octen-1-ol
FL/FR
octyl propionate
FL/FR
2-
pentyl furan
FL/FR
tropical trithiane
FL/FR
fungal
1-
decen-3-ol
FL/FR
methyl 2-furoate
FL/FR
green
cumin acetaldehyde
FL/FR
alpha,alpha-
dimethyl benzyl alcohol
FL/FR
ferula galbaniflua gum extract
FL/FR
galbanum resinoid replacer
FR
geranium absolute
FL/FR
(Z)-3-
hepten-1-ol
FL/FR
(Z)-3-
hexen-1-yl acetoacetate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
(Z)-
leaf acetal
FL/FR
melon acetal
FL/FR
octanal dimethyl acetal
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
1-
phenyl-2-pentanol
FL/FR
rose furan epoxide
FL/FR
2,4,8-
trimethyl-5-oxatricyclo(6.2.1.0*2,6*)undecane
FR
herbal
6-
hydroxydihydrotheaspirane (mixture of isomers)
FL/FR
3-
octanone
FL/FR
honey
phenethyl furoate
FL/FR
metallic
1,4-
dipentyl-6,8-dioxabicyclo(3.2.1)octane
FR
mushroom
3-
octen-2-ol
FL/FR
(R)-1-
octen-3-ol
FL/FR
1-
octen-3-yl butyrate
FL/FR
waxy
methyl laurate
FL/FR
2-
nonanol
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
octyl isobutyrate
FL/FR
delta-
tetradecalactone
FL/FR
woody
sclareolide
FL/FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
benzyl disulfide
FL
benzyl tiglate
FL/FR
bornyl formate
FL/FR
alpha,alpha-
dimethyl benzyl alcohol
FL/FR
2-
ethyl-4,5-dimethyl oxazole
FL
furfural diethyl acetal
FL
(Z)-3-
hepten-1-ol
FL/FR
(Z)-3-
hexen-1-yl acetoacetate
FL/FR
methyl propyl sulfide
FL
tris(
methyl thio) methane
FL
1-
nonen-3-one
FL
nonyl octanoate
FL/FR
1,5-
octadien-3-ol
FL
(E)-2-
penten-1-ol
FL
2-
pentyl-1-buten-3-one
FL
phenethyl furoate
FL/FR
2-
phenyl propyl acetate
FL/FR
rose furan epoxide
FL/FR
(R)-
styralyl alcohol
FL/FR
balsamic
balsamic
(E)-
benzyl tiglate
FL/FR
buttery
butyl laevo-lactate
FL/FR
camphoreous
6-
hydroxydihydrotheaspirane (mixture of isomers)
FL/FR
caramellic
methyl 2-furoate
FL/FR
coffee
difurfuryl ether
FL
creamy
acetyl butyryl
FL/FR
acetyl ethyl carbinol
FL
octyl isobutyrate
FL/FR
dairy
butyl lactate
FL/FR
earthy
1-
decen-3-ol
FL/FR
difurfuryl sulfide
FL
1-
hexen-3-yl acetate
FL
1,8-
octane dithiol
FL
1-
octen-3-one
FL/FR
2-
thienyl disulfide
FL
estery
octyl propionate
FL/FR
fatty
dimethyl sulfoxide
FL
(Z)-3-
octen-1-ol
FL/FR
fermented
methyl thio isovalerate
FL
floral
ylang ylang flower oil III
FL/FR
fruity
amyl formate
FL/FR
dibenzyl ether
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
1-
phenyl-2-pentanol
FL/FR
tropical trithiane
FL/FR
green
2-iso
butyl-3-methyl pyrazine
FL/FR
cumin acetaldehyde
FL/FR
ferula galbaniflua gum extract
FL/FR
geranium absolute
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
horseradish oil
FL
(Z)-
leaf acetal
FL/FR
linalool oxide
FL/FR
melon acetal
FL/FR
octanal dimethyl acetal
FL/FR
2-
pentyl furan
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
propylene glycol acetone ketal
FL
lactonic
delta-
heptalactone
FL/FR
milky
gamma-
butyrolactone
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
musty
3-
octanol
FL/FR
nutty
arachis hypogaea fruit extract
FL
sulfurous
1-(
methyl thio)-2-butanone
FL
2-
naphthyl mercaptan
FL
2,4,6-
trithiaheptane 10% in triacetin
FL
vegetable
2-
octen-4-one
FL/FR
waxy
(E)-2-
decenal
FL/FR
methyl laurate
FL/FR
2-
nonanol
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
octyl 2-furoate
FL
octyl acetate
FL/FR
delta-
tetradecalactone
FL/FR
woody
sclareolide
FL/FR
 
Potential Uses:
FRcream
FRearth
FRfungus
FRgreen
 
Occurrence (nature, food, other):note
 banana fruit
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 beef roasted beef
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 beer
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 butterbur
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 cardamom
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 chervil southern chervil
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 date
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 ham cured ham
Search PMC Picture
 rambutan
Search PMC Picture
 
Synonyms:
 hexyl vinyl carbinol
N-hexyl vinyl carbinol
 hexylvinylcarbinol
 non-1-en-3-ol
1 nonen 3 ol
1-vinyl heptanol
1-vinylheptanol
 

Articles:

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Notes:
Isol. from Petasites japonicus (sweet coltsfoot)
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