(E)-2-octen-1-ol
trans-2-octenol
 
Notes:
Found in grapes, ripe bananas, mushroom volatiles and various other vegetable sources. Food flavour/aroma component
  • Alfrebro
    • Alfrebro LLC
      Let's get reacquainted
      Building great taste with aroma chemicals, extracts, and distillates
      The Alfrebro brand was established in the early 1900s by Alex Fries & Brothers, a Cincinnati Flavor Company. In 1980, the brand was re-launched as an aroma chemical manufacturer. Since its inception, Alfrebro’s primary focus has been to provide quality natural and high value synthetic chemicals.
      Email: Sarah Forbis
      Email: Sales
      Voice: 513-539-3021
      Fax: 513-539-7372
      US Voice: 513-539-7373
      Newsroom
      Product(s):
      OCTENOL TRANS 2- NATURAL
      OCTENOL TRANS 2- NATURAL, 10% in ETOH
       
  • 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
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      Products List: View
      Product(s):
      185 trans-2-OCTEN-1-OL ≥96.0% (trans), Kosher
      SDS
      Lends a pleasant, fatty note to fruity complexes.
      Can be used for a variety of fruits, vegetables, and herbs, especially; melon, cucumber, parsley, cilantro, and avocado. Also especially useful for savory applications such as chicken, tallow, and lard. May be used for citrus backnotes.
       
       
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
      US Email: Technical Services
      US Email: Sales
      US Voice: (973) 740-2300
      US Fax: (973) 740-1839
      Product(s):
      15-19250 trans-2-OCTEN-1-OL, Kosher
       
  • TCI AMERICA
    • TCI AMERICA
      Moving Your Chemistry Forward
      We continuously strive to advance our technology.
      Tokyo Chemical Industry Co., Ltd. (TCI) is a leading worldwide manufacturer of specialty organic chemicals founded in 1946. TCI provides organic laboratory chemicals as well as pharmaceutical, cosmetic and functional materials. More than 60 years of synthesis experience and multi-purpose plants enable TCI to offer more than 27,000 products as well as custom synthesis. TCI established overseas facilities in North America, Europe, China and India to serve customers worldwide.
      Email: Sales
      US Email: Sales
      Email: Global Business
      Voice: +81-3-5640-8878
      Fax: +81-3-5640-8902
      US Voice: 800-423-8616
      US Fax: 888-520-1075
      Tokyo Tel:03-5640-8851
      Tokyo Fax:03-5640-8865
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      Product(s):
      O0247 trans-2-Octen-1-ol >95.0%(GC)
       
Synonyms   Articles   Notes   Search
(E)-oct-2-en-1-ol (Click)
CAS Number: 18409-17-1Picture of molecule
% from: 96.00% to 99.90%
ECHA EINECS - REACH Pre-Reg: 242-288-2
FDA UNII: K54ST7V77U
Nikkaji Web: J100.637A
MDL: MFCD00014057
CoE Number: 11804
XlogP3-AA: 2.50 (est)
Molecular Weight: 128.21472000
Formula: C8 H16 O
NMR Predictor: Predict (works with chrome or firefox)
Also(can) Contains: (Z)-2-octen-1-ol 0.10% to 4.00%
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
JECFA Food Flavoring: 1370  (E)-2-octen-1-ol
FEMA Number: 3887  (E)-2-octen-1-ol
FDA Mainterm: (E)-2-OCTEN-1-OL
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 97.00 to 100.00 % sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity: 0.83900 to 0.84600 @  25.00 °C.
Pounds per Gallon - (est).: 6.981 to  7.040
Refractive Index: 1.44100 to 1.44900 @  20.00 °C.
Boiling Point: 88.00 °C. @ 11.00 mm Hg
Boiling Point: 195.00 to  196.00 °C. @ 760.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure: 0.107000 mm/Hg @ 25.00 °C. (est)
Flash Point: 185.00 °F. TCC ( 85.00 °C. )
logP (o/w): 2.674 (est)
Soluble in:
 alcohol
 water, 1855 mg/L @ 25 °C (est)
Insoluble in:
 water
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
Odor Type: green
Odor Strength: high ,
recommend smelling in a 1.00 % solution or less
 green  citrus  vegetable  fatty  
Odor Description:
at 1.00 % in dipropylene glycol. 
green citrus vegetable fatty
 fatty  oily  sweet  fruity  
Taste Description:
fatty oily sweet fruity
  
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
None found
Synonyms   Articles   Notes   Search   Top
Suppliers:
Alfrebro
OCTENOL TRANS 2- NATURAL, 10% in ETOH
Alfrebro
OCTENOL TRANS 2- NATURAL
Odor: Green Citrus Citrus
Bedoukian Research
trans-2-OCTEN-1-OL
≥96.0% (trans), Kosher
Odor: green, vegetable-like
Use: Lends a pleasant, fatty note to fruity complexes.
Flavor: Strong, fatty, oily, sweet, fruity notes
Can be used for a variety of fruits, vegetables, and herbs, especially; melon, cucumber, parsley, cilantro, and avocado. Also especially useful for savory applications such as chicken, tallow, and lard. May be used for citrus backnotes.
Parchem
(E)-2-octen-1-ol
Penta International
trans-2-OCTEN-1-OL, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
trans-2-Octen-1-ol
TCI AMERICA
For experimental / research use only.
trans-2-Octen-1-ol >95.0%(GC)
Synonyms   Articles   Notes   Search   Top
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.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Synonyms   Articles   Notes   Search   Top
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for (E)-2-octen-1-ol usage levels up to:
  1.0000 % in the fragrance concentrate.
 
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: 18
Click here to view publication 18
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: 0.010000.10000
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 0.020000.10000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 0.010000.10000
milk products: --
nut products: 0.010000.10000
other grains: --
poultry: 0.010000.10000
processed fruits: --
processed vegetables: 0.100000.20000
reconstituted vegetables: --
seasonings / flavors: 0.100000.20000
snack foods: 0.010000.10000
soft candy: --
soups: 0.010000.10000
sugar substitutes: --
sweet sauces: --
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Safety References:
Flavor & Extract Manufacturers Association (FEMA) reference(s):
The FEMA GRAS assessment of alpha,beta-unsaturated aldehydes and related substances used as flavor ingredients.View pdf
EPI System: View
EPA Substance Registry Services (TSCA): 18409-17-1
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 5318599
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
 (E)-oct-2-en-1-ol
Chemidplus: 0018409171
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References:
 (E)-oct-2-en-1-ol
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 18409-17-1
Pubchem (cid): 5318599
Pubchem (sid): 134992789
Flavornet: 18409-17-1
Pherobase: View
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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
CHEMBL: View
HMDB (The Human Metabolome Database): HMDB31296
FooDB: FDB003346
Export Tariff Code: 2905.29.9000
Typical G.C.
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: 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
 
For Odor
No odor group found for these
2,2,3-trimethyl cyclopentane ethanol 
aldehydic
 dodecanal (aldehyde C-12 lauric)FL/FR
 green hexanalFL/FR
 undecanalFL/FR
10-undecenal (aldehyde C-11 undecylenic)FL/FR
anisic
 ethyl para-anisateFL/FR
buttery
 acetoinFL/FR
caramellic
 maple furanoneFL/FR
 shoyu furanoneFL/FR
chemical
isobutyl formateFL/FR
 propyl propionateFL/FR
chocolate
2,5-dimethyl pyrazineFL/FR
citrus
 citral diethyl acetalFL/FR
 citral dimethyl acetalFL/FR
(R)-citronellyl nitrileFR
isodecyl acetateFR
2-ethyl-1-hexanolFL/FR
 limonene aldehydeFR
 litsea cubeba fruit oilFL/FR
 methyl heptenoneFL/FR
1-methyl-4-methyl ethenyl cyclohexene sulfurizedFL/FR
alpha-methylene citronellalFR
 tangerine acetateFR
ethereal
 ethyl acetateFL/FR
isopropyl formateFL/FR
6-methyl-5-hepten-2-one propylene glycol acetalFL/FR
(Z)-oleic acidFL/FR
fermented
 methyl decanoateFL/FR
floral
 acetophenoneFL/FR
 benzyl isobutyrateFL/FR
 citronellolFL/FR
 citronellyl anthranilateFL/FR
 citronellyl butyrateFL/FR
 dihydrocitronellyl ethyl etherFR
(E)-nerolidolFL/FR
 nerolidolFL/FR
 rose oil (rosa damascena) russiaFL/FR
 rose oil (rosa damascena) turkeyFL/FR
 terpinyl valerateFL/FR
fruity
isobutyl 2-methyl butyrateFL/FR
isobutyl acetoacetateFL/FR
 ethyl 3-(2-furyl) propanoateFL/FR
 ethyl 3-hydroxyhexanoateFL/FR
 ethyl benzoyl acetateFL/FR
 ethyl butyrateFL/FR
 ethyl isovalerateFL/FR
 ethyl lactateFL/FR
 ethyl propionateFL/FR
(E,E)-ethyl sorbateFL/FR
2-hexen-1-olFL/FR
 linalyl isobutyrateFL/FR
 menthyl isovalerateFL/FR
 methyl acetoacetateFL/FR
 methyl anthranilateFL/FR
 methyl heptanoateFL/FR
(E)-7-methyl-3-octen-2-oneFL/FR
isopropyl 2-methyl butyrateFL/FR
 propyl butyrateFL/FR
 propyl hexanoateFL/FR
isopropyl octanoateFL/FR
 strawberry glycidate 2FL/FR
 tropical iononeFL/FR
 vanilla carboxylateFL/FR
green
 citrus carbaldehyde / methyl anthranilate schiff's baseFR
 green carboxylateFR
(Z)-3-hepten-1-yl acetateFL/FR
(Z)-2-hexen-1-olFL/FR
(Z)-3-hexen-1-yl oxyacetaldehydeFR
 hexyl isobutyrateFL/FR
dextro-limonene oxideFL/FR
dextro-linalyl acetateFL/FR
laevo-linalyl acetateFL/FR
 melon heptenal propylene glycol acetalFL/FR
 octanal diethyl acetalFL/FR
 octanal dimethyl acetalFL/FR
2-octen-1-olFL/FR
herbal
2-dodecenalFL/FR
 linalyl acetateFL/FR
 linalyl formateFL/FR
spicy
(E)-propyl 2-furan acrylateFL/FR
terpenic
alpha-phellandreneFL/FR
waxy
 decanal dimethyl acetalFL/FR
 ethyl decanoateFL/FR
2-methyl heptanoic acidFL/FR
2,4-nonadien-1-olFL/FR
woody
 humulus lupulus extractFL/FR
 
For Flavor
 
No flavor group found for these
 decanal dimethyl acetalFL/FR
(E,E,Z)-2,4,7-decatrienalFL
2,4,7-decatrienalFL
 green hexanalFL/FR
(Z)-3-hepten-1-yl acetateFL/FR
laevo-linalyl acetateFL/FR
dextro-linalyl acetateFL/FR
 linalyl formateFL/FR
 melon heptenal propylene glycol acetalFL/FR
 methyl acetoacetateFL/FR
6-methyl-5-hepten-2-one propylene glycol acetalFL/FR
dextro-limonene oxideFL/FR
acidic
(E)-2-hexenoic acidFL
anise
 ethyl para-anisateFL/FR
berry
2,2,3-trimethyl cyclopentane ethanol 
caramellic
 maple furanoneFL/FR
 shoyu furanoneFL/FR
citrus
 citral diethyl acetalFL/FR
 citral dimethyl acetalFL/FR
 litsea cubeba fruit oilFL/FR
1-methyl-4-methyl ethenyl cyclohexene sulfurizedFL/FR
creamy
 acetoinFL/FR
ethereal
 ethyl acetateFL/FR
fatty
2,4-decadienalFL
 diacetyl trimerFL
(E,E)-2,4-dodecadienalFL
2-dodecenalFL/FR
2-ethyl-1-hexanolFL/FR
 methyl decanoateFL/FR
(E)-7-methyl-3-octen-2-oneFL/FR
2,4-nonadien-1-olFL/FR
2,4-octadien-1-olFL
2-octen-1-olFL/FR
(Z)-oleic acidFL/FR
10-undecenal (aldehyde C-11 undecylenic)FL/FR
floral
 citronellolFL/FR
 linalyl acetateFL/FR
 linalyl isobutyrateFL/FR
 rose oil (rosa damascena) russiaFL/FR
 rose oil (rosa damascena) turkeyFL/FR
 tropical iononeFL/FR
fruity
 benzyl isobutyrateFL/FR
isobutyl 2-methyl butyrateFL/FR
isobutyl acetoacetateFL/FR
 citronellyl anthranilateFL/FR
 citronellyl butyrateFL/FR
 ethyl 3-(2-furyl) propanoateFL/FR
 ethyl 3-hydroxyhexanoateFL/FR
 ethyl benzoyl acetateFL/FR
 ethyl butyrateFL/FR
 ethyl isovalerateFL/FR
 ethyl lactateFL/FR
 ethyl propionateFL/FR
(E,E)-ethyl sorbateFL/FR
2-furyl pentyl ketoneFL
2-hexen-1-olFL/FR
 menthyl isovalerateFL/FR
 methyl anthranilateFL/FR
 methyl heptanoateFL/FR
(E,E)-methyl sorbateFL
(E)-propyl 2-furan acrylateFL/FR
isopropyl 2-methyl butyrateFL/FR
 propyl butyrateFL/FR
isopropyl formateFL/FR
 propyl hexanoateFL/FR
isopropyl octanoateFL/FR
 strawberry glycidate 2FL/FR
 terpinyl valerateFL/FR
 vanilla carboxylateFL/FR
green
(E)-2-heptenalFL
(Z)-2-hexen-1-olFL/FR
 hexyl isobutyrateFL/FR
 methyl 2-undecynoateFL
 methyl heptenoneFL/FR
(E)-nerolidolFL/FR
 nerolidolFL/FR
(E,E)-2,6-nonadienalFL
2,4-octadienalFL
 octanal diethyl acetalFL/FR
 octanal dimethyl acetalFL/FR
musty
2,5-dimethyl pyrazineFL/FR
powdery
 acetophenoneFL/FR
rummy
isobutyl formateFL/FR
soapy
 dodecanal (aldehyde C-12 lauric)FL/FR
sulfurous
S-ethyl thioacetateFL
terpenic
alpha-phellandreneFL/FR
tropical
 propyl propionateFL/FR
waxy
 ethyl decanoateFL/FR
2-methyl heptanoic acidFL/FR
 undecanalFL/FR
woody
 humulus lupulus extractFL/FR
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 cilantroFL/FR
 citrusFR
 fatFL
 fruitFR
 greenFR
 rhubarbFR
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 banana ripe banana
Search  Picture
 champaca concrete @ trace%
Data  GC  Search Trop  Picture
 grape
Search  Picture
 mushroom
Search  Picture
 narcissus absolute @ 0.02%
Data  GC  Search Trop  Picture
Synonyms   Articles   Notes   Search   Top
Synonyms:
(2E)-oct-2-en-1-ol
(E)-oct-2-en-1-ol
(2E)-octen-1-ol
(2E)-2-octen-1-ol
trans-2-octen-1-ol
2-octen-1-ol, (2E)-
2-octen-1-ol, (E)-
(E)-2-octenol
trans-2-octenol
Synonyms   Articles   Notes   Search   Top
Articles:
PubMed: Gas Chromatography-Mass Spectrometry Method Optimized Using Response Surface Modeling for the Quantitation of Fungal Off-Flavors in Grapes and Wine.
PubMed: Chemical polymorphism in defense secretions during ontogenetic development of the millipede Niponia nodulosa.
PubMed: Behavioral and electrophysiological responses of Aedes albopictus to certain acids and alcohols present in human skin emanations.
PubMed: Herbivory-induced plant volatiles from Oryza sativa and their influence on chemotaxis behaviour of Tibraca limbativentris stal. (Hemiptera: Pentatomidae) and egg parasitoids.
PubMed: Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.
PubMed: Modular enantioselective synthesis of 8-aza-prostaglandin E1.
PubMed: Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle.
PubMed: Electrophysiological responses of the olfactory receptors of the tick Amblyomma cajennense (Acari: Ixodidae) to host-related and tick pheromone-related synthetic compounds.
PubMed: Phytochemical study of essential oil from the aerial parts of Coleus aromaticus Benth.
PubMed: Volatiles mediating a plant-herbivore-natural enemy interaction in resistant and susceptible soybean cultivars.
PubMed: Neurotoxicity of fungal volatile organic compounds in Drosophila melanogaster.
PubMed: Comparison of volatile profiles of nine litchi (Litchi chinensis Sonn.) cultivars from Southern China.
PubMed: Specificity and redundancy in the olfactory system of the bark beetle Ips typographus: single-cell responses to ecologically relevant odors.
PubMed: Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms.
PubMed: Selected odor compounds in cooked soymilk as affected by soybean materials and direct steam injection.
PubMed: Truffle volatiles inhibit growth and induce an oxidative burst in Arabidopsis thaliana.
PubMed: Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis.
PubMed: Selected odor compounds in soymilk as affected by chemical composition and lipoxygenases in five soybean materials.
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: [Studies on the chemical constituents of the volatiles of Clerodendron bungei].
PubMed: Comparison of the olfactory sensitivity of two sympatric steppe grasshopper species (Orthoptera: Acrididae) to plant volatile compounds.
PubMed: A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed diets based on silage or concentrates.
PubMed: Antifungal activity of 10-oxo-trans-8-decenoic acid and 1-octen-3-ol against Penicillium expansum in potato dextrose agar medium.
PubMed: Changes of the volatile profile and artifact formation in Daidai (Citrus aurantium) cold-pressed peel oil on storage.
PubMed: Chemical defense in the plant bug Lopidea robiniae (Uhler).
PubMed: Electroantennogram and behavioural responses of the malaria vector Anopheles gambiae to human-specific sweat components.
PubMed: Olfactory responses of Ips duplicatus from inner Mongolia, China to nonhost leaf and bark volatiles.
PubMed: Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage.
PubMed: Synthesis of trans-4,5-epoxy-(E)-2-decenal and its deuterated analog used for the development of a sensitive and selective quantification method based on isotope dilution assay with negative chemical ionization.
PubMed: Male-specific volatiles from nearctic and Australasian true bugs (Heteroptera: Coreidae and Alydidae).
PubMed: Strawberry foliage headspace vapor components at periods of susceptibility and resistance toTetranychus urticae Koch.
PubMed: Synthesis of prostaglandin models and prostaglandins by conjugate addition of a functionalized organocopper reagent.
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