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

1-decen-3-ol
heptyl ethenyl carbinol

Supplier Sponsors

CAS Number: 51100-54-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:256-967-6
FDA UNII:VO05FOL7H0
Nikkaji Web:J261.639D
MDL:MFCD02181024
XlogP3-AA:3.60 (est)
Molecular Weight:156.26860000
Formula:C10 H20 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:1153 1-decen-3-ol
FLAVIS Number:02.136 (Old)
DG SANTE Food Flavourings:02.136 dec-1-en-3-ol
FEMA Number:3824 1-decen-3-ol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 1-DECEN-3-OL
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 97.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity:0.83600 to 0.84200 @ 25.00 °C.
Pounds per Gallon - (est).: 6.956 to 7.006
Refractive Index:1.43900 to 1.44600 @ 20.00 °C.
Boiling Point: 215.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.041000 mm/Hg @ 25.00 °C. (est)
Vapor Density:>1 ( Air = 1 )
Flash Point: 202.00 °F. TCC ( 94.44 °C. )
logP (o/w): 3.538 (est)
Soluble in:
 alcohol
 paraffin oil
 water, 202.7 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: fungal
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
Substantivity: > 24 hour(s) at 100.00 %
waxy fungal mushroom
Odor Description:at 1.00 % in dipropylene glycol. waxy fungal mushroom
waxy fungal mushroom ketonic cheesy vegetable
Odor Description:at 1.00 % in ethyl alcohol. Intense waxy fungal mushroom with ketonic cheesy and vegetative nuances
Mosciano, Gerard P&F 25, No. 1, 49, (2000)
Flavor Type: earthy
earthy fungal mushroom waxy dairy cheesy green vegetable tropical
Taste Description: at 1.00 - 10.00 ppm. Intense earthy, fungal, mushroom-like with waxy dairy and cheese nuances, with a slight green vegetative and tropical aftertaste
Mosciano, Gerard P&F 25, No. 1, 49, (2000)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
1-DECEN-3-OL ≥99.0%, Kosher
Odor Description:intense waxy, mushroom
Can be used in a variety of compositions, mainly vegetative, possibly dairy as well.
Taste Description:waxy
For use in vegetable and cheese flavors.
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: flavoring agents
 
Suppliers:
Bedoukian Research
1-DECEN-3-OL
≥99.0%, Kosher
Odor: intense waxy, mushroom
Use: Can be used in a variety of compositions, mainly vegetative, possibly dairy as well.
Flavor: waxy
For use in vegetable and cheese flavors.
BOC Sciences
For experimental / research use only.
1-DECEN-3-OL 99.0%
Parchem
1-decen-3-ol
Penta International
1-DECEN-3-OL, Kosher
Sigma-Aldrich
For experimental / research use only.
1-Decen-3-ol analytical standard
TCI AMERICA
For experimental / research use only.
1-Decen-3-ol >97.0%(GC)
 
Safety Information:
 
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-decen-3-ol usage levels up to:
  2.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (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: 18
 average usual ppmaverage maximum ppm
baked goods: 2.0100010.00000
beverages(nonalcoholic): 0.001000.00500
beverages(alcoholic): 0.001000.00500
breakfast cereal: 0.600002.00000
cheese: 0.010000.05000
chewing gum: 0.001000.00300
condiments / relishes: 0.001000.00500
confectionery froastings: 0.001000.00300
egg products: 0.010000.05000
fats / oils: 0.010000.05000
fish products: 0.020000.10000
frozen dairy: 0.001000.00500
fruit ices: 0.001000.00500
gelatins / puddings: 0.001000.00300
granulated sugar: --
gravies: 0.050000.25000
hard candy: 0.001000.00300
imitation dairy: 0.001000.00500
instant coffee / tea: 0.002000.01000
jams / jellies: 0.002000.00500
meat products: 0.020000.10000
milk products: 0.001000.00500
nut products: 0.010000.05000
other grains: 0.010000.10000
poultry: 0.010000.05000
processed fruits: 0.001000.00500
processed vegetables: 0.100000.50000
reconstituted vegetables: 0.020000.10000
seasonings / flavors: 100.000001000.00000
snack foods: 0.050000.25000
soft candy: 0.001000.00300
soups: 0.100000.50000
sugar substitutes: --
sweet sauces: 0.001000.00300
 
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): 5.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 3.0000050.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 7.0000035.00000
Confectionery (05.0): 4.0000050.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 5.0000050.00000
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): 1.0000010.00000
Eggs and egg products (10.0): 1.0000010.00000
Sweeteners, including honey (11.0): 1.0000010.00000
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 3.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 3.0000025.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 4.0000050.00000
Ready-to-eat savouries (15.0): 5.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 2.0000025.00000
 
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 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 ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :170977
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
dec-1-en-3-ol
Chemidplus:0051100540
 
References:
Leffingwell:Chirality or Article
 dec-1-en-3-ol
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):170977
Pubchem (sid):135125113
 
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):HMDB39854
FooDB:FDB019510
Export Tariff Code:2905.29.9000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
aldehydic
acetyl nonyryl
FL/FR
balsamic
(E)-
benzyl tiglate
FL/FR
cheesy
butyric acid
FL/FR
iso
valeric acid
FL/FR
creamy
butyl lactate
FL/FR
earthy
dibenzyl ether
FL/FR
mushroom absolute
FL/FR
1-
nonen-3-ol
FL/FR
3-
octanol
FL/FR
2-
octanone
FL/FR
3-
octen-2-one
FL/FR
1-
octen-3-ol
FL/FR
1-
octen-3-one
FL/FR
fatty
(E)-2-
decenal
FL/FR
octanoic acid
FL/FR
fermented
butyl laevo-lactate
FL/FR
floral
6,8-
dimethyl-2-nonanol
FR
herbal pyran
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
fruity
2-
heptyl butyrate
FL/FR
methyl valerate
FL/FR
octyl propionate
FL/FR
sorbyl butyrate
FL/FR
fungal
fungus fragrance
FR
methyl 2-furoate
FL/FR
black
truffle whole plant oil
FL/FR
green
3-
hepten-2-one
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
(Z)-
leaf acetal
FL/FR
melon acetal
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
tiglyl tiglate
FR
herbal
3-
octanone
FL/FR
1-
octen-3-yl acetate
FL/FR
honey
phenethyl furoate
FL/FR
mushroom
3-
octen-2-ol
FL/FR
(R)-1-
octen-3-ol
FL/FR
1-
octen-3-yl butyrate
FL/FR
oily
butter acids
FL/FR
waxy
methyl laurate
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
2-
heptyl butyrate
FL/FR
3-
methyl mercaptopropyl amine
FL
tris(
methyl thio) methane
FL
nonyl octanoate
FL/FR
(E)-2-
penten-1-ol
FL
2-
pentyl-1-buten-3-one
FL
phenethyl furoate
FL/FR
aldehydic
aldehydic
acetyl nonyryl
FL/FR
balsamic
(E)-
benzyl tiglate
FL/FR
buttery
butyl laevo-lactate
FL/FR
caramellic
methyl 2-furoate
FL/FR
cheesy
iso
valeric acid
FL/FR
creamy
cream
cheese flavor
FL
3-
hepten-2-one
FL/FR
3-
octen-2-one
FL/FR
dairy
butyl lactate
FL/FR
2-
octanone
FL/FR
4-
pentenoic acid
FL
earthy
difurfuryl sulfide
FL
mushroom absolute
FL/FR
1-
nonen-3-ol
FL/FR
1,8-
octane dithiol
FL
1-
octen-3-one
FL/FR
estery
octyl propionate
FL/FR
fatty
butter acids
FL/FR
dimethyl sulfoxide
FL
fermented
methyl thio isovalerate
FL
fruity
dibenzyl ether
FL/FR
methyl valerate
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
sorbyl butyrate
FL/FR
fungal
black
truffle flavor
FL
black
truffle whole plant oil
FL/FR
green
(Z)-3-
hexen-1-yl tiglate
FL/FR
(Z)-
leaf acetal
FL/FR
melon acetal
FL/FR
1-
octen-3-yl acetate
FL/FR
phenyl acetaldehyde dimethyl acetal
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
soapy
octanoic acid
FL/FR
sour
butyric acid
FL/FR
sulfurous
1-(
methyl thio)-2-butanone
FL
2-
naphthyl mercaptan
FL
tropical
S-
methyl 4-methyl pentane thioate
FL
vegetable
2-
octen-4-one
FL/FR
waxy
(E)-2-
decenal
FL/FR
methyl laurate
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
octyl 2-furoate
FL
octyl acetate
FL/FR
 
Potential Uses:
FLcheese
 fruit tropical fruit
FRfungus
FLtomato
 waxy
 
Occurrence (nature, food, other):note
 found in nature
 
Synonyms:
 dec-1-en-3-ol
 heptyl ethenyl carbinol
3-hydroxy-1-decene
 
 
Notes:
Used as a food additive [EAFUS]
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