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Merck

W358126

3-Octanol

greener alternative

natural, ≥97%, FCC, FG

Sinónimos:

Ethyl pentyl carbinol

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Fórmula lineal:
CH3(CH2)4CH(OH)CH2CH3
Número CAS:
589-98-0
Peso molecular:
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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InChI key

NMRPBPVERJPACX-UHFFFAOYSA-N

InChI

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

SMILES string

CCCCCC(O)CC

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

Quality Level

300, 400

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General description

3-Octanol is one of the major volatile flavor components of mushroom.
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”.

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

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H319

Hazard Classifications

Eye Irrit. 2

Clase de almacenamiento

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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Certificados de análisis (COA)

Lot/Batch Number
SHBP2227
SHBN3433
SHBM3830
MKCH8225
MKCB9459

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Visite la Librería de documentos

Mushroom flavor.
Maga JA.
Journal of Agricultural and Food Chemistry, 29(1), 1-4 (1981)
Volatile composition of fourteen species of fresh wild mushrooms (Boletales).
Rapior S, et al.
J. Essent. Oil Res., 9(2), 231-234 (1997)
Nannan Chen et al.
Biochemical and biophysical research communications, 460(4), 944-948 (2015-04-07)
Age-related memory impairment (AMI) is a phenomenon observed from invertebrates to human. Memory extinction is proposed to be an active inhibitory modification of memory, however, whether extinction is affected in aging animals remains to be elucidated. Employing a modified paradigm
Mosciano, G.
Perfumer & Flavorist, 21, 53-53 (1996)
Yichun Shuai et al.
Proceedings of the National Academy of Sciences of the United States of America, 112(48), E6663-E6672 (2015-12-03)
Recent studies have identified molecular pathways driving forgetting and supported the notion that forgetting is a biologically active process. The circuit mechanisms of forgetting, however, remain largely unknown. Here we report two sets of Drosophila neurons that account for the
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