W280518

Sigma-Aldrich

1-Octen-3-ol

≥98%, FCC, FG

Synonym(s):
Pentyl vinyl carbinol
Linear Formula:
CH3(CH2)4CH(OH)CH=CH2
CAS Number:
Molecular Weight:
128.21
FEMA Number:
2805
Beilstein/REAXYS Number:
1744110
EC Number:
Council of Europe no.:
72
MDL number:
PubChem Substance ID:
Flavis number:
2.023
NACRES:
NA.21

Quality Level

biological source

synthetic

grade

FG
Halal
Kosher

Agency/Method

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

assay

≥98%

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

green; mushroom; oily; 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. 1-Octen-3-ol is the major volatile compound formed during autoxidation of linoleic acid.

Packaging

20 kg in composite drum
8 kg in steel drum
1 kg in glass bottle
4 kg in composite drum

Biochem/physiol Actions

Taste at 0.01-0.20 ppm

Other Notes

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

Skull and crossbones

Signal Word

Danger

Hazard Statements

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

WGK Germany

WGK 2

Flash Point(F)

154.4 °F - closed cup

Flash Point(C)

68 °C - closed cup

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)
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)
Atsuko Araki et al.
The Science of the total environment, 423, 18-26 (2012-03-13)
Microbial volatile organic compounds (MVOCs) are a type of VOCs produced by microorganisms. Exposure to 1-octen-3-ol, one of the known MVOCs, has been reported to reduce nasal patency and increase nasal lavage myeloperoxidase, eosinophil cationic proteins, and lysozymes in both...
Scott A Ritchie et al.
Journal of medical entomology, 50(1), 185-194 (2013-02-23)
Mosquitoes often are collected as part of an arbovirus surveillance program. However, trapping and processing of mosquitoes for arbovirus detection is often costly and difficult in remote areas. Most traps, such as the gold standard Center for Disease control light...
L E Harrup et al.
Journal of medical entomology, 49(1), 112-121 (2012-02-09)
The host kairomones carbon dioxide (CO2) and 1-octen-3-ol elicit a host seeking response in a wide range of haematophagous Diptera. This study investigates the response of Culicoides biting midges (Diptera: Ceratopogonidae) to these cues using field-based experiments at two sites...
Protocols
-Cymene; (−)-Menthone; α-Terpineol, natural, ≥96%, FCC, FG; Terpinolene; β-Bourbonene; 1-Octen-3-ol; β-Caryophyllene; Linalool; α-Terpinene; (−)-Menthol
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