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

1,5-octadien-3-ol
octa-1,5-dien-3-ol

Supplier Sponsors

Name:octa-1,5-dien-3-ol
CAS Number: 83861-74-9Picture of molecule3D/inchi
XlogP3-AA:2.00 (est)
Molecular Weight:126.19878000
Formula:C8 H14 O
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
Mixture of E/Z stereoisomers: 60-90 % (E) (EFFA, 2012c). Stereoisomeric composition of optical isomers not specified.
Category:flavoring 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:2218 1,5-octadien-3-ol
FLAVIS Number:02.194 (Old)
DG SANTE Food Flavourings:02.194 octa-1,5-dien-3-ol
FEMA Number:4732 1,5-octadien-3-ol
FDA:No longer provide for the use of these seven synthetic flavoring substances
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 95.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity:0.83200 to 0.83800 @ 25.00 °C.
Pounds per Gallon - (est).: 6.923 to 6.973
Refractive Index:1.44100 to 1.44700 @ 20.00 °C.
Boiling Point: 185.00 to 186.00 °C. @ 760.00 mm Hg (est)
Boiling Point: 187.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.194000 mm/Hg @ 25.00 °C. (est)
Flash Point: 162.00 °F. TCC ( 72.10 °C. ) (est)
logP (o/w): 2.198 (est)
Soluble in:
 alcohol
 water, 2853 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: earthy
Odor Strength:high ,
recommend smelling in a 0.10 % solution or less
earthy mushroom geranium leafy green marine
Odor Description:at 0.10 % in propylene glycol. earthy mushroom geranium leaf green marine
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
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: flavoring agents
Recommendation for 1,5-octadien-3-ol usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.061 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3900 (μg/person/day)
Threshold of Concern:540 (μg/person/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: 26
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): 0.050000.20000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: 0.100001.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: 0.100000.50000
jams / jellies: --
meat products: --
milk products: 0.100001.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 0.010000.10000
snack foods: 0.010000.10000
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
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): 7.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000050.00000
Processed fruit (04.1): 7.0000035.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
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): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 5.0000025.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 20.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.0000025.00000
 
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 206 (FGE.206): Consideration of genotoxicity data on representatives for 12 alpha,beta-unsaturated ketones and precursors from chemical subgroup 1.2.3 of FGE.19 by EFSA
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 7, Revision 4 (FGE.07Rev4): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 7, Revision 5 (FGE.07Rev5): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :205986
National Institute of Allergy and Infectious Diseases:Data
octa-1,5-dien-3-ol
 
References:
 octa-1,5-dien-3-ol
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):205986
Pubchem (sid):125666472
Flavornet:83861-74-9
 
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):HMDB30966
FooDB:FDB029652
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
balsamic
(E)-
benzyl tiglate
FL/FR
bornyl formate
FL/FR
dextro-
fenchone
FL/FR
earthy
benzyl tiglate
FL/FR
dibenzyl ether
FL/FR
1-
nonen-3-ol
FL/FR
3-
octanol
FL/FR
(Z)-4-
octen-1-ol
FL/FR
1-
octen-3-ol
FL/FR
2-
octyl acetate
FL/FR
floral
allyl anthranilate
FL/FR
(E)-
citronellyl tiglate
FL/FR
dihydro-alpha-ionone
FL/FR
geranium oil morocco
FL/FR
octyl acetate
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
fruity
(E)-2-
hexen-1-ol
FL/FR
2-
hexen-1-ol
FL/FR
2-
nonanone
FL/FR
fungal
hydroxymethyl hexyl ethyl ketone
FL/FR
green
acetaldehyde butyl phenethyl acetal
FL/FR
acetaldehyde di-(Z)-3-hexen-1-yl acetal
FL/FR
acetaldehyde dipropyl acetal
FL/FR
acetaldehyde ethyl phenethyl acetal
FL/FR
diphenyl oxide
FL/FR
1-
heptanol
FL/FR
heptyl cinnamate
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
(Z)-3-
hexen-1-yl benzoate
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl methyl carbonate
FL/FR
(Z)-3-
hexen-1-yl octanoate
FL/FR
3-
hexenal
FL/FR
hexyl heptanoate
FL/FR
methyl heptine carbonate
FL/FR
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
(Z)-5-
octen-1-yl propionate
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
3-
phenyl propionaldehyde
FL/FR
rose leaf absolute (rosa centifolia)
FL/FR
styralyl acetate
FL/FR
violet leaf oil (viola odorata)
FL/FR
herbal
sweet
basil absolute
FL/FR
geranium concrete
FL/FR
lovage tincture
FL/FR
2-
methyl-3-buten-2-ol
FL/FR
marine
green
algae absolute
FL/FR
minty
iso
pulegyl formate
FL/FR
sulfurous
3-(
methyl thio) hexanol
FL/FR
waxy
methyl butyl phenyl acetate
FL/FR
2-
tridecanone
FL/FR
For Flavor
No flavor group found for these
acetaldehyde di-(Z)-3-hexen-1-yl acetal
FL/FR
green
algae absolute
FL/FR
allyl anthranilate
FL/FR
benzyl tiglate
FL/FR
bornyl formate
FL/FR
2,3-
dimethyl-5-isobutyl pyrazine
FL
furfural diethyl acetal
FL
heptyl cinnamate
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
hexyl heptanoate
FL/FR
hydroxymethyl hexyl ethyl ketone
FL/FR
tris(
methyl thio) methane
FL
2-
methyl-3-buten-2-ol
FL/FR
2-
methyl-3-heptanone
FL
3-
methyl-3-pentanol
FL
(Z)-4-
octen-1-ol
FL/FR
2-
octyl acetate
FL/FR
iso
pulegyl formate
FL/FR
balsamic
balsamic
(E)-
benzyl tiglate
FL/FR
berry
dihydro-alpha-ionone
FL/FR
cheesy
2-
nonanone
FL/FR
coffee
difurfuryl ether
FL
cooling
dextro-
fenchone
FL/FR
creamy
acetyl ethyl carbinol
FL
earthy
1-
nonen-3-ol
FL/FR
1,8-
octane dithiol
FL
2-
thienyl disulfide
FL
fatty
(Z)-3-
hexen-1-yl benzoate
FL/FR
2-
tridecanone
FL/FR
floral
geranium oil morocco
FL/FR
fruity
dibenzyl ether
FL/FR
2-
hexen-1-ol
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
styralyl acetate
FL/FR
green
acetaldehyde butyl phenethyl acetal
FL/FR
acetaldehyde dipropyl acetal
FL/FR
acetaldehyde ethyl phenethyl acetal
FL/FR
(E)-
citronellyl tiglate
FL/FR
diphenyl oxide
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(E)-2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl methyl carbonate
FL/FR
(Z)-3-
hexen-1-yl octanoate
FL/FR
3-
hexenal
FL/FR
methyl heptine carbonate
FL/FR
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
(Z)-5-
octen-1-yl propionate
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
3-
phenyl propionaldehyde
FL/FR
rose leaf absolute (rosa centifolia)
FL/FR
violet leaf oil (viola odorata)
FL/FR
herbal
sweet
basil absolute
FL/FR
geranium concrete
FL/FR
lovage tincture
FL/FR
oregano oleoresin
FL
leafy
methyl butyl phenyl acetate
FL/FR
metallic
3-(
methyl thio) hexanol
FL/FR
mushroom
1-
octen-3-ol
FL/FR
musty
3-
octanol
FL/FR
phenolic
propyl 2-furoate
FL
solvent
1-
heptanol
FL/FR
waxy
octyl 2-furoate
FL
octyl acetate
FL/FR
 
Potential Uses:
None Found
 
Occurrence (nature, food, other):note
 cheese - 0.11-0.15 mg/kg, various types
Search PMC Picture
 cheese - up to 0.26 mg/kg.
Search PMC Picture
 chicken
Search PMC Picture
 coregonus clupeaformis
Search Trop Picture
 fish - up to 0.05 mg/kg
Search PMC Picture
 oysters - up to 0.26 mg/kg
Search PMC Picture
 scallop
Search PMC Picture
 tea
Search Trop Picture
 
Synonyms:
 octa-1,5-dien-3-ol
 
 
Notes:
Flavouring compound [Flavornet]
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