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Merck

W351504

1-Octen-3-one

50 wt. % in 1-octen-3-ol, stabilized, FG

Synonym(s):

N-pentyl vinyl ketone, Vinyl amyl ketone

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About This Item

CAS Number:
FEMA Number:
3515
Council of Europe no.:
2312
UNSPSC Code:
12164502
PubChem Substance ID:
NACRES:
NA.21
Flavis number:
7.081
Organoleptic:
mushroom; herbaceous; earthy
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens
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biological source

synthetic

Quality Level

grade

FG, Halal, Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002

may contain

~0.10% α-Tocopherol as stabilizer

concentration

50 wt. % in 1-octen-3-ol

refractive index

n20/D 1.4359

bp

174-182 °C

density

0.843 g/mL at 25 °C

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

mushroom; herbaceous; earthy

SMILES string

O=C(CCCCC)C=C

InChI

1S/C8H14O/c1-3-5-6-7-8(9)4-2/h4H,2-3,5-7H2,1H3

InChI key

KLTVSWGXIAYTHO-UHFFFAOYSA-N

General description

1-Octen-3-one is one of the main volatile flavor compounds of mushroom. It has also been reported to play a major in the resistance of Trifolium subterraneum cotyledons against damage caused by red-legged earth mite.

Packaging

Packaged in glass bottles


pictograms

Exclamation mark

signalword

Warning

Hazard Classifications

Acute Tox. 4 Oral - Skin Irrit. 2 - Skin Sens. 1

Storage Class

10 - Combustible liquids

wgk

WGK 3

flash_point_f

145.0 °F - closed cup

flash_point_c

62.78 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter



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Correlation of 1-octen-3-one with antixenotic resistance in subterranean clover cotyledons to red-legged earth mite, Halotydeus destructor (Acarina: Penthaleidae).
Jiang Y, et al.
Journal of Chemical Ecology, 22(2), 369-382 (1996)
Studies on the enzymic reduction of 1-octen-3-one in mushroom (Agaricus bisporus).
Chen CC & W CM.
Journal of Agricultural and Food Chemistry, 32(6), 1342-1344 (1984)
Volatile constituents of mushrooms (Agaricus bisporus). Changes which occur during heating.
Picardi SM & Issenberg P.
Journal of Agricultural and Food Chemistry, 21(6), 959-962 (1973)