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W358126

3-Octanol

greener alternative

natural, ≥97%, FCC, FG

Synonyme(s) :

Ethyl pentyl carbinol

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A propos de cet article

Formule linéaire :
CH3(CH2)4CH(OH)CH2CH3
Numéro CAS:
589-98-0
Poids moléculaire :
130.23
Flavis number:
2.098
PubChem Substance ID:
24901793
UNSPSC Code:
12164502
FEMA Number:
3581
NACRES:
NA.21
EC Number:
209-667-4
MDL number:
MFCD00004590
Beilstein/REAXYS Number:
1719310
Organoleptic:
cheese; creamy; mushroom; musty; earthy
Grade:
FG, Fragrance grade, Halal, Kosher, natural
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
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Quality Level

300, 400

grade

FG, Fragrance grade, Halal, Kosher, natural

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FCC, FDA 21 CFR 172.515

vapor density

~4.5 (vs air)

vapor pressure

~1 mmHg ( 20 °C)

assay

≥97%

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

refractive index

n20/D 1.426 (lit.)

bp

174-176 °C (lit.)

density

0.818 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

greener alternative category

, Aligned

organoleptic

cheese; creamy; mushroom; musty; earthy

SMILES string

CCCCCC(O)CC

InChI

1S/C8H18O/c1-3-5-6-7-8(9)4-2/h8-9H,3-7H2,1-2H3

InChI key

NMRPBPVERJPACX-UHFFFAOYSA-N

General description

Natural occurrence: Spearmint oil, oat groats, Ocimum basilicum, pimento leaf and truffle.
We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.
3-Octanol is one of the major volatile flavor components of mushroom.

Application

  • Impact of aroma-enhancing microorganisms on aroma attributes of industrial Douchi: An integrated analysis using E-nose, GC-IMS, GC-MS, and descriptive sensory evaluation.: This study explores the enhancement of aroma attributes in Douchi through the use of aroma-enhancing microorganisms. It highlights the role of 3-Octanol in modifying flavor profiles, which could lead to improved food processing techniques (Li et al., 2024).

  • Nematicidal Activity of Phytochemicals against the Root-Lesion Nematode Pratylenchus penetrans.: Investigates the potential use of 3-Octanol as a natural nematicide. This research highlights its effectiveness in controlling agricultural pests, offering a safer alternative to synthetic pesticides (Barbosa et al., 2024).

Biochem/physiol Actions

Taste at 10 ppm

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pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H319

Hazard Classifications

Eye Irrit. 2

Classe de stockage

10 - Combustible liquids

wgk

WGK 2

flash_point_f

154.4 °F

flash_point_c

68 °C

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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Certificats d'analyse (COA)

Lot/Batch Number
SHBQ4533
SHBP2227
SHBN3433
SHBM3830
MKCH8225

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Consulter la Bibliothèque de documents

Volatile composition of fourteen species of fresh wild mushrooms (Boletales).
Rapior S, et al.
J. Essent. Oil Res., 9(2), 231-234 (1997)
Mushroom flavor.
Maga JA.
Journal of Agricultural and Food Chemistry, 29(1), 1-4 (1981)
Mosciano, G.
Perfumer & Flavorist, 21, 53-53 (1996)
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