All Photos(1)

W280523

Sigma-Aldrich

1-Octen-3-ol

natural, ≥95%, FG

Synonym(s):
Pentyl vinyl carbinol
Linear Formula:
CH3(CH2)4CH(OH)CH=CH2
CAS Number:
Molecular Weight:
128.21
FEMA Number:
2805
Beilstein:
1744110
EC Number:
MDL number:
PubChem Substance ID:
Flavis number:
2.023

Quality Level

grade

FG
Halal
Kosher
natural

Agency/Method

follows IFRA guidelines

reg. compliance

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

assay

≥95%

refractive index

n20/D 1.437 (lit.)

bp

84-85 °C/25 mmHg (lit.)

density

0.837 g/mL at 20 °C
0.83 g/mL at 25 °C (lit.)

Documentation

see Safety & Documentation for available documents

Featured Industry

Flavors and Fragrances

Organoleptic

mushroom; musty; earthy

food allergen

no known allergens

fragrance allergen

no known allergens

SMILES string

CCCCCC(O)C=C

InChI

1S/C8H16O/c1-3-5-6-7-8(9)4-2/h4,8-9H,2-3,5-7H2,1H3

InChI key

VSMOENVRRABVKN-UHFFFAOYSA-N

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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.

Packaging

100 g in glass bottle
1 kg in glass bottle

Other Notes

Natural occurrence: Clover, cooked artichoke, fish, mushroom, peas, soybeans, wheat bread, tea, and beef.

Pictograms

Skull and crossbones

Signal Word

Danger

Hazard Statements

Hazard Classifications

Acute Tox. 3 Oral - Acute Tox. 4 Inhalation - Skin Irrit. 2 - Skin Sens. 1

Storage Class Code

6.1C - Combustible, acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

WGK Germany

WGK 2

Flash Point(F)

154.4 °F - closed cup

Flash Point(C)

68 °C - closed cup

The formation of 1-octen-3-ol in soybeans during soaking.
Badenhop AF & Wilkens WF.
Journal of the American Oil Chemists' Society, 46(3), 179-182 (1969)
Studies on mushroom flavours 3. Some flavour compounds in fresh, canned and dried edible mushrooms.
Dijkstra FY.
Zeitschrift fur Lebensmittel-Untersuchung Und -Forschung, 160(4), 401-405 (1976)
Carbon dioxide and 1-octen-3-ol as mosquito attractants.
Takken W & Kline DL.
Journal of the American Mosquito Control Association, 5(3), 311-316 (1989)
D L Kline
Journal of the American Mosquito Control Association, 10(2 Pt 2), 280-287 (1994-06-01)
The role of octenol as a mosquito attractant is still under investigation. When used alone, octenol has been a good attractant for only a few species. However, there appears to be a synergistic response of species of the genera Aedes...
Volatile flavor compounds produced by molds of Aspergillus, Penicillium, and Fungi imperfecti.
Kaminski E, et al.
Applied Microbiology, 27(6), 1001-1004 (1974)

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