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

(E)-2-octen-1-ol
trans-2-octenol

Sponsors

Name:(E)-oct-2-en-1-ol
CAS Number: 18409-17-1Picture of molecule3D/inchi
% 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:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: (E)-2-OCTEN-1-OL
 
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
 
Organoleptic Properties:
Odor Type: green
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
Substantivity: > 8 hour(s) at 100.00 %
green citrus vegetable fatty
Odor Description:at 1.00 % in dipropylene glycol. green citrus vegetable fatty
Flavor Type: fatty
fatty oily sweet fruity
Taste Description: fatty oily sweet fruity
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
trans-2-OCTEN-1-OL ≥96.0% (trans), Kosher
Odor Description:green, vegetable-like
Lends a pleasant, fatty note to fruity complexes.
Taste Description: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.
Alfrebro
OCTENOL TRANS 2- NATURAL
Odor Description:Green Citrus Citrus
 
Cosmetic Information:
None found
 
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.
BOC Sciences
For experimental / research use only.
trans-2-OCTEN-1-OL 97.0% (sum of isomers)
M&U International
trans-2-Octen-1-Ol
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)
 
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
 
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
 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: --
 
Safety References:
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
 
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
 
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
 
Potential Blenders and core components note
For Odor
aldehydic
dodecanal (aldehyde C-12 lauric)
FL/FR
green hexanal
FL/FR
undecanal
FL/FR
10-
undecenal (aldehyde C-11 undecylenic)
FL/FR
anisic
ethyl para-anisate
FL/FR
buttery
acetoin
FL/FR
caramellic
maple furanone
FL/FR
shoyu furanone
FL/FR
chemical
iso
butyl formate
FL/FR
propyl propionate
FL/FR
chocolate
2,5-
dimethyl pyrazine
FL/FR
citrus
citral diethyl acetal
FL/FR
citral dimethyl acetal
FL/FR
(R)-
citronellyl nitrile
FR
iso
decyl acetate
FR
2-
ethyl-1-hexanol
FL/FR
limonene aldehyde
FR
litsea cubeba fruit oil
FL/FR
methyl heptenone
FL/FR
1-
methyl-4-methyl ethenyl cyclohexene sulfurized
FL/FR
alpha-
methylene citronellal
FR
tangerine acetate
FR
ethereal
ethyl acetate
FL/FR
iso
propyl formate
FL/FR
fatty
6-
methyl-5-hepten-2-one propylene glycol acetal
FL/FR
(Z)-
oleic acid
FL/FR
fermented
methyl decanoate
FL/FR
floral
acetophenone
FL/FR
benzyl isobutyrate
FL/FR
citronellol
FL/FR
citronellyl anthranilate
FL/FR
citronellyl butyrate
FL/FR
dihydrocitronellyl ethyl ether
FR
nerolidol
FL/FR
(E)-
nerolidol
FL/FR
rose oil (rosa damascena) russia
FL/FR
rose oil (rosa damascena) turkey
FL/FR
terpinyl valerate
FL/FR
fruity
iso
butyl 2-methyl butyrate
FL/FR
iso
butyl acetoacetate
FL/FR
ethyl 3-(2-furyl) propanoate
FL/FR
ethyl 3-hydroxyhexanoate
FL/FR
ethyl benzoyl acetate
FL/FR
ethyl butyrate
FL/FR
ethyl isovalerate
FL/FR
ethyl lactate
FL/FR
ethyl propionate
FL/FR
(E,E)-
ethyl sorbate
FL/FR
2-
hexen-1-ol
FL/FR
linalyl isobutyrate
FL/FR
menthyl isovalerate
FL/FR
methyl acetoacetate
FL/FR
methyl anthranilate
FL/FR
methyl heptanoate
FL/FR
(E)-7-
methyl-3-octen-2-one
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
propyl butyrate
FL/FR
propyl hexanoate
FL/FR
iso
propyl octanoate
FL/FR
strawberry glycidate 2
FL/FR
tropical ionone
FL/FR
vanilla carboxylate
FL/FR
green
citrus carbaldehyde / methyl anthranilate schiff's base
FR
green carboxylate
FR
(Z)-3-
hepten-1-yl acetate
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl oxyacetaldehyde
FR
hexyl isobutyrate
FL/FR
dextro-
limonene oxide
FL/FR
dextro-
linalyl acetate
FL/FR
laevo-
linalyl acetate
FL/FR
melon heptenal propylene glycol acetal
FL/FR
octanal diethyl acetal
FL/FR
octanal dimethyl acetal
FL/FR
2-
octen-1-ol
FL/FR
herbal
2-
dodecenal
FL/FR
linalyl acetate
FL/FR
linalyl formate
FL/FR
spicy
(E)-
propyl 2-furan acrylate
FL/FR
terpenic
alpha-
phellandrene
FL/FR
waxy
decanal dimethyl acetal
FL/FR
ethyl decanoate
FL/FR
2-
methyl heptanoic acid
FL/FR
2,4-
nonadien-1-ol
FL/FR
woody
humulus lupulus extract
FL/FR
For Flavor
No flavor group found for these
decanal dimethyl acetal
FL/FR
(E,E,Z)-2,4,7-
decatrienal
FL
2,4,7-
decatrienal
FL
(Z)-3-
hepten-1-yl acetate
FL/FR
dextro-
linalyl acetate
FL/FR
laevo-
linalyl acetate
FL/FR
linalyl formate
FL/FR
melon heptenal propylene glycol acetal
FL/FR
methyl acetoacetate
FL/FR
6-
methyl-5-hepten-2-one propylene glycol acetal
FL/FR
dextro-
limonene oxide
FL/FR
acidic
acidic
(E)-2-
hexenoic acid
FL
anise
ethyl para-anisate
FL/FR
caramellic
maple furanone
FL/FR
shoyu furanone
FL/FR
citrus
citral diethyl acetal
FL/FR
citral dimethyl acetal
FL/FR
litsea cubeba fruit oil
FL/FR
1-
methyl-4-methyl ethenyl cyclohexene sulfurized
FL/FR
creamy
acetoin
FL/FR
ethereal
ethyl acetate
FL/FR
fatty
2,4-
decadienal
FL
diacetyl trimer
FL
(E,E)-2,4-
dodecadienal
FL
2-
dodecenal
FL/FR
2-
ethyl-1-hexanol
FL/FR
methyl decanoate
FL/FR
(E)-7-
methyl-3-octen-2-one
FL/FR
2,4-
nonadien-1-ol
FL/FR
2,4-
octadien-1-ol
FL
2-
octen-1-ol
FL/FR
(Z)-
oleic acid
FL/FR
10-
undecenal (aldehyde C-11 undecylenic)
FL/FR
floral
citronellol
FL/FR
linalyl acetate
FL/FR
linalyl isobutyrate
FL/FR
rose oil (rosa damascena) russia
FL/FR
rose oil (rosa damascena) turkey
FL/FR
tropical ionone
FL/FR
fruity
benzyl isobutyrate
FL/FR
iso
butyl 2-methyl butyrate
FL/FR
iso
butyl acetoacetate
FL/FR
citronellyl anthranilate
FL/FR
citronellyl butyrate
FL/FR
ethyl 3-(2-furyl) propanoate
FL/FR
ethyl 3-hydroxyhexanoate
FL/FR
ethyl benzoyl acetate
FL/FR
ethyl butyrate
FL/FR
ethyl isovalerate
FL/FR
ethyl lactate
FL/FR
ethyl propionate
FL/FR
(E,E)-
ethyl sorbate
FL/FR
2-
furyl pentyl ketone
FL
2-
hexen-1-ol
FL/FR
menthyl isovalerate
FL/FR
methyl anthranilate
FL/FR
methyl heptanoate
FL/FR
(E,E)-
methyl sorbate
FL
(E)-
propyl 2-furan acrylate
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
propyl butyrate
FL/FR
iso
propyl formate
FL/FR
propyl hexanoate
FL/FR
iso
propyl octanoate
FL/FR
strawberry glycidate 2
FL/FR
terpinyl valerate
FL/FR
vanilla carboxylate
FL/FR
green
(E)-2-
heptenal
FL
(Z)-2-
hexen-1-ol
FL/FR
hexyl isobutyrate
FL/FR
methyl 2-undecynoate
FL
methyl heptenone
FL/FR
(E)-
nerolidol
FL/FR
nerolidol
FL/FR
(E,E)-2,6-
nonadienal
FL
2,4-
octadienal
FL
octanal diethyl acetal
FL/FR
octanal dimethyl acetal
FL/FR
herbal
green hexanal
FL/FR
musty
2,5-
dimethyl pyrazine
FL/FR
powdery
acetophenone
FL/FR
rummy
iso
butyl formate
FL/FR
soapy
dodecanal (aldehyde C-12 lauric)
FL/FR
sulfurous
S-
ethyl thioacetate
FL
terpenic
alpha-
phellandrene
FL/FR
tropical
propyl propionate
FL/FR
waxy
ethyl decanoate
FL/FR
2-
methyl heptanoic acid
FL/FR
undecanal
FL/FR
woody
humulus lupulus extract
FL/FR
 
Potential Uses:
FL/FRcilantro
FRcitrus
FLfat
FRfruit
FRgreen
FRrhubarb
 
Occurrence (nature, food, other):note
 banana ripe banana
Search PMC Picture
 champaca concrete @ trace%
Data GC Search Trop Picture
 grape
Search Trop Picture
 mushroom
Search PMC Picture
 narcissus absolute @ 0.02%
Data GC Search Trop Picture
 
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
 

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.
 
Notes:
Found in grapes, ripe bananas, mushroom volatiles and various other vegetable sources. Food flavour/aroma component
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