1-Octen-3-ol CAS 3391-86-4
Introduction：Basic information about 1-Octen-3-ol CAS 3391-86-4, including its chemical name, molecular formula, synonyms, physicochemical properties, and safety information, etc.
1-Octen-3-ol Basic informationDescription Chemical Properties Uses References
| Product Name: | 1-Octen-3-ol |
| Synonyms: | 1-Octene-3-ol;1-Okten-3-ol;1-vinylhexanol;3-Hydroxy-1-octene;Flowtron mosquito attractant;Matsuka alcohol;Matsutake alcohol;matsutakealcohol |
| CAS: | 3391-86-4 |
| MF: | C8H16O |
| MW: | 128.21 |
| EINECS: | 222-226-0 |
| Product Categories: | Flavors and Fragrances;alcohol Flavor;API intermediates |
| Mol File: | 3391-86-4.mol |
1-Octen-3-ol Chemical Properties
| Melting point | -49°C |
| Boiling point | 84-85 °C/25 mmHg (lit.) |
| density | 0.837 g/mL at 20 °C0.83 g/mL at 25 °C (lit.) |
| vapor pressure | 1 hPa (20 °C) |
| refractive index | n |
| FEMA | 2805 | 1-OCTEN-3-OL |
| Fp | 142 °F |
| storage temp. | Inert atmosphere,Room Temperature |
| solubility | Acetonitrile (Slightly), Chloroform, Ethyl Acetate (Slightly) |
| pka | 14.63±0.20(Predicted) |
| form | Liquid |
| color | Clear colorless to pale yellow |
| Specific Gravity | 0.84 |
| Odor | at 10.00 % in dipropylene glycol. mushroom earthy green oily fungal raw chicken |
| Odor Type | earthy |
| Optical Rotation | -2.8°(C=0.054g/100mI, CHCL3 , 20°C, 589nm) |
| biological source | synthetic |
| explosive limit | 0.9-8%(V) |
| Water Solubility | Not miscible or difficult to mix in water. |
| JECFA Number | 1152 |
| BRN | 1744110 |
| Major Application | cleaning products cosmetics flavors and fragrances food and beverages personal care |
| Cosmetics Ingredients Functions | PERFUMING |
| InChI | 1S/C8H16O/c1-3-5-6-7-8(9)4-2/h4,8-9H,2-3,5-7H2,1H3 |
| InChIKey | VSMOENVRRABVKN-UHFFFAOYSA-N |
| SMILES | CCCCCC(O)C=C |
| LogP | 2.64 |
| CAS DataBase Reference | 3391-86-4(CAS DataBase Reference) |
| NIST Chemistry Reference | 1-Octen-3-ol(3391-86-4) |
| EPA Substance Registry System | 1-Octen-3-ol (3391-86-4) |
Safety Information
| Hazard Codes | Xn |
| Risk Statements | 22-36/38-20/21/22 |
| Safety Statements | 26-36 |
| RIDADR | 2810 |
| WGK Germany | 3 |
| RTECS | RH3300000 |
| Autoignition Temperature | 245 °C |
| TSCA | TSCA listed |
| HazardClass | 6.1(b) |
| PackingGroup | III |
| HS Code | 29052990 |
| Storage Class | 6.1C - Combustible acute toxic Cat.3 toxic compounds or compounds which causing chronic effects |
| Hazard Classifications | Acute Tox. 3 Oral Acute Tox. 4 Inhalation Skin Irrit. 2 Skin Sens. 1 |
| Toxicity | LD50 orally in Rabbit: 340 mg/kg LD50 dermal Rabbit 3300 mg/kg |
| Description | 1-octen-3-ol, octenol (also known as mushroom alcohol) is a kind of secondary alcohol. It can emit special smell that can attract the biting insects such as mosquitoes. It is contained in the breath and sweat of mammals, and seems to be appreciated by insects such as mosquitoes. It is mainly produced by some plants and fungi including mushrooms and lemon balm through oxidative breakdown of linoleic acid. It can be used in combination with carbon dioxide to attract the insects to kill them. In addition, it can also be used as a food additive and used in certain perfumes. However, in animal study, it could disrupt dopamine homeostasis, and might be potentially involved in Parkinsonism. |
| Chemical Properties | 1-Octen-3-Ol is a colorless to yellow liquid with a mushroom, green, vegetable, and fatty odor. It is used in edible flavor blends such as mushroom, tomato, potato, milk, and nut.It is a secondary alcohol derived from 1-octene. It is an unsaturated alcohol that exists as two enantiomers, the (R)-(–)-form and the (S)-(+)-form. It is found most often as the racemic mixture. Common Applications
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| Description | l-Octen-3-ol has a powerful, sweet, earthy odor with a strong,herbaceous note reminiscent of lavender-lavandin, rose, and hay.It has a sweet, herbaceous taste. May be prepared from magnesiumamyl bromide and acrolein. |
| Chemical Properties | 1-Octen-3-ol has a powerful, sweet, earthy odor with a strong, herbaceous note reminiscent of lavender–lavandin, roseand hay. It has a sweet, herbaceous taste. |
| Chemical Properties | 1-Octen-3-ol may occurin the optically active form. It is found, for example, in lavender oil and is a steam-volatile component of mushrooms. l-Octen-3-ol is a liquid with an intensemushroom, forest–earthy odor that can be prepared by a Grignard reaction fromvinylmagnesium bromide and hexanal. It is used in lavender compositions and inmushroom aromas. |
| Occurrence | Originally reported found in the mushroom Armillaria matsutake, a parasite growing on the radical hairs ofPinus densiflora in the forests of Japan; it has been isolated also in the essential oils of Mentha pulegium L., lavender and Mentha timjia.Also reported found in over 160 foods and beverages including banana, kumquat peel oil, berries, currants, guava, grapes, raisin,melon, pineapple, asparagus, potato, tomato, Mentha oils, thyme, wheat bread, cheeses, buttermilk, boiled egg, fish, cooked meats,hop oil, beer, cognac, rum, grape wines, cocoa, coffee, tea, pecans, plum, oats, soybean, olive, cloudberry, plums, beans, mushroom,marjoram, starfruit, sesame seed, fig, kelp, rice, beans, litchi, calamus, dill, licorice, pumpkin, buckwheat, sweet corn, corn tortilla,malt, rice, wort, krill, rosemary, Bourbon vanilla, mountain papaya, endive, lemon balm, shrimp, oyster, crab, clam, scallop, truffle,winter savory, anise hyssop and maté. |
| Uses | (±)-1-Octen-3-ol, is one of the volatiles responsible for mold`s odor. It can be used in combination with carbon dioxide to attract insects in order to kill them. In animal study, 1-Octen-3-ol has been shown to interfere with dopamine transport in the brain of fruit flies, so it might be an environmental agent involved in parkinsonism. |
| Preparation | From magnesium amyl bromide and acrolein. |
| Definition | ChEBI: An alkenyl alcohol with a structure based on a C8 unbranched chain with the hydroxy group at C-2 and unsaturation at C-11C-2. |
| Aroma threshold values | Detection: 14 ppb; recognition: 25 ppb |
| Taste threshold values | Taste characteristics at 10 ppm: mushroom, earthy, fungal, green, oily, vegetative, umami sensation andsavory-brothy. |
| General Description | 1-Octen-3-ol occurs naturally in mushrooms. It is the most prominent odor volatile produced by fungi such as Aspergillus, Penicillium and Fusarium species. 1-Octen-3-ol is also formed in major quantity when soybeans are soaked in water as a pretreatment before soymilk production. It is also a potent mosquito attractant. |
| Flammability and Explosibility | Not classified |
| Trade name | Matsutakeol (Takasago). |
| Biochem/physiol Actions | Taste at 0.01-0.20 ppm |
| Safety Profile | Poison by ingestion andintravenous routes. Moderately toxic by skincontact. When heated to decomposition itemits acrid smoke and irritating fumes. |
1-Octen-3-ol Preparation Products And Raw materials
| Raw materials | Acrolein-->BROMOPENTANE-->2-methyl-5-propyl-pyrazine-->1,3-OCTADIENE-->2-ISOBUTYL-3-METHYLPYRAZINE |
| Preparation Products | 1-Octen-3-one-->2,4-OCTADIENE-->TRANS-2-HEPTEN-1-OL-->ETHYL TRANS-4-DECENOATE-->HNE-->1-Octen-3-yl acetate-->2,5-Dimethyl pyrazine |
