1-decen-3-ol
heptyl ethenyl carbinol

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  Bedoukian Research, Inc.

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  1615 1-DECEN-3-OL ≥99.0%, Kosher
  Can be used in a variety of compositions, mainly vegetative, possibly dairy as well. For use in vegetable and cheese flavors.

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  51100-54-0 1-DECEN-3-OL 99.0%

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  Penta International Corporation

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  04-04400 1-DECEN-3-OL

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  D3268 1-Decen-3-ol >97.0%(GC)

CAS Number: 51100-54-0 3D/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 (SATF): 51100-54-0 ; 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 mmHg @ 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 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 Click here to view publication 18   average usual ppm average maximum ppm baked goods: 2.01000 10.00000 beverages(nonalcoholic): 0.00100 0.00500 beverages(alcoholic): 0.00100 0.00500 breakfast cereal: 0.60000 2.00000 cheese: 0.01000 0.05000 chewing gum: 0.00100 0.00300 condiments / relishes: 0.00100 0.00500 confectionery froastings: 0.00100 0.00300 egg products: 0.01000 0.05000 fats / oils: 0.01000 0.05000 fish products: 0.02000 0.10000 frozen dairy: 0.00100 0.00500 fruit ices: 0.00100 0.00500 gelatins / puddings: 0.00100 0.00300 granulated sugar: - - gravies: 0.05000 0.25000 hard candy: 0.00100 0.00300 imitation dairy: 0.00100 0.00500 instant coffee / tea: 0.00200 0.01000 jams / jellies: 0.00200 0.00500 meat products: 0.02000 0.10000 milk products: 0.00100 0.00500 nut products: 0.01000 0.05000 other grains: 0.01000 0.10000 poultry: 0.01000 0.05000 processed fruits: 0.00100 0.00500 processed vegetables: 0.10000 0.50000 reconstituted vegetables: 0.02000 0.10000 seasonings / flavors: 100.00000 1000.00000 snack foods: 0.05000 0.25000 soft candy: 0.00100 0.00300 soups: 0.10000 0.50000 sugar substitutes: - - sweet sauces: 0.00100 0.00300   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/kg maximum usage mg/kg Dairy products, excluding products of category 02.0 (01.0): 5.00000 35.00000 Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.00000 25.00000 Edible ices, including sherbet and sorbet (03.0): 3.00000 50.00000 Processed fruit (04.1): - - Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 7.00000 35.00000 Confectionery (05.0): 4.00000 50.00000 Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.00000 25.00000 Bakery wares (07.0): 5.00000 50.00000 Meat and meat products, including poultry and game (08.0): 2.00000 10.00000 Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 1.00000 10.00000 Eggs and egg products (10.0): 1.00000 10.00000 Sweeteners, including honey (11.0): 1.00000 10.00000 Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.00000 25.00000 Foodstuffs intended for particular nutritional uses (13.0): 3.00000 50.00000 Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 3.00000 25.00000 Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 4.00000 50.00000 Ready-to-eat savouries (15.0): 5.00000 100.00000 Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 2.00000 25.00000   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,ß-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,ß-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 Substances Added to Food (formerly 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 1- octen-3-ol FL/FR (R)-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: FL cheese FL fruit tropical fruit FR fungus FL tomato   waxy   Occurrence (nature, food, other):note   found in nature   Synonyms:   dec-1-en-3-ol   heptyl ethenyl carbinol 3- hydroxy-1-decene   Articles:   None found yet. Try the PubMed Search.

Notes: Used as a food additive [EAFUS]