2-octen-1-ol
oct-2-en-1-ol
 
Notes:
None found
  • 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
      News
      Products List: View
      Product(s):
      185A 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.
       
       
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oct-2-en-1-ol (Click)
CAS Number: 22104-78-5Picture of molecule
FDA UNII: K54ST7V77U
CoE Number: 11804
XlogP3-AA: 2.50 (est)
Molecular Weight: 128.21472000
Formula: C8 H16 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
IBM Patents: Obtain
Obtain
Pubchem Patents: Search
Flavis Number: 02.192 (Old)
DG SANTE Food Flavourings: 02.192  oct-2-en-1-ol
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Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 96.00 to 100.00 % sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity: 0.83840 to 0.85840 @  25.00 °C.
Pounds per Gallon - (est).: 6.976 to  7.143
Refractive Index: 1.43710 to 1.45710 @  20.00 °C.
Boiling Point: 195.00 to  196.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.107000 mm/Hg @ 25.00 °C. (est)
Flash Point: 172.00 °F. TCC ( 77.78 °C. )
logP (o/w): 2.674 (est)
Soluble in:
 alcohol
 water, 1855 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
Odor Type: green
Odor Strength: high ,
recommend smelling in a 1.00 % solution or less
 green  vegetable  
Odor Description:
at 1.00 % in dipropylene glycol. 
green vegetable
 fatty  oily  sweet  fruity  
Taste Description:
fatty oily sweet fruity
  
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Cosmetic Information:
None found
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Suppliers:
Aston Chemical
For experimental / research use only.
2-Octen-1-ol
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.
2-Octen-1-ol
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Safety Information:
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
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Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 2-octen-1-ol usage levels up to:
  1.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 1800.00 (μg/capita/day)
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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
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):
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf
EPI System: View
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 29060
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
 oct-2-en-1-ol
Chemidplus: 0022104785
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References:
 oct-2-en-1-ol
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 29060
Pubchem (sid): 135048593
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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
HMDB (The Human Metabolome Database): Search
Export Tariff Code: 2905.29.9000
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: 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
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Potential Blenders and core components note
 
For Odor
aldehydic
 green hexanalFL/FR
citrus
 citral diethyl acetalFL/FR
 tangerine acetateFR
floral
 citronellyl butyrateFL/FR
(E)-nerolidolFL/FR
 nerolidolFL/FR
(Z)-3-hexen-1-yl oxyacetaldehydeFR
laevo-linalyl acetateFL/FR
dextro-linalyl acetateFL/FR
 melon heptenal propylene glycol acetalFL/FR
 octanal diethyl acetalFL/FR
(E)-2-octen-1-olFL/FR
herbal
 linalyl acetateFL/FR
 
For Flavor
 
No flavor group found for these
2,4,7-decatrienalFL
(E,E,Z)-2,4,7-decatrienalFL
 green hexanalFL/FR
laevo-linalyl acetateFL/FR
dextro-linalyl acetateFL/FR
 melon heptenal propylene glycol acetalFL/FR
citrus
 citral diethyl acetalFL/FR
fatty
(E)-2-octen-1-olFL/FR
floral
 linalyl acetateFL/FR
fruity
 citronellyl butyrateFL/FR
green
(E)-nerolidolFL/FR
 nerolidolFL/FR
 octanal diethyl acetalFL/FR
 
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Potential Uses:
 berryFR
 citrusFR
 vegetable 
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Occurrence (nature, food, other): note
 mentha longifolia (l.) huds. oil jordan @ trace%
Data  GC  Search Trop  Picture
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Synonyms:
 oct-2-en-1-ol
2-octenol-1
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Articles:
 None found yet.
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