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W280518

1-Octen-3-ol

≥98%, FCC, FG

Synonym(s):

Pentyl vinyl carbinol

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Size/SKUAvailabilityPrice
1 each
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$60.10
1 kg

Estimated to ship onNovember 09, 2026fromSHEBOYGAN FALLS

$199.00
$149.25
4 kg

Estimated to ship onOctober 08, 2026fromSHEBOYGAN FALLS

$791.00
$593.25
8 kg
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$1,220.00
$915.00
20 kg

Estimated to ship onNovember 09, 2026fromSHEBOYGAN FALLS

$2,580.00

About This Item

Linear Formula:
CH3(CH2)4CH(OH)CH=CH2
CAS Number:
Molecular Weight:
128.21
FEMA Number:
2805
Council of Europe no.:
72
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
2.023
EC Number:
222-226-0
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1744110
Organoleptic:
green; mushroom; oily; earthy
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens

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biological source

synthetic

Quality Segment

grade

FG, Fragrance grade, Halal, Kosher

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

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.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

green; mushroom; oily; earthy

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

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.

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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W280523O5284W360301
description

≥98%, FCC, FG

description

natural, ≥95%, FG

description

98%

description

mixture of isomers, natural, ≥97%, FG

grade

FG, Halal, Fragrance grade, Kosher

grade

Kosher, Fragrance grade, natural, Halal, FG

grade

-

grade

Kosher, FG, natural, Fragrance grade, Halal

organoleptic

green; mushroom; oily; earthy

organoleptic

mushroom; musty; earthy

organoleptic

-

organoleptic

green; mushroom; fruity; tropical

biological source

synthetic

biological source

-

biological source

-

biological source

-

food allergen

no known allergens

food allergen

no known allergens

food allergen

-

food allergen

no known allergens

agency

meets purity specifications of JECFA, follows IFRA guidelines

agency

follows IFRA guidelines

agency

-

agency

follows IFRA guidelines, meets purity specifications of JECFA

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

documentation

-

documentation

see Safety & Documentation for available documents


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Pictograms

Skull and crossbones

Signal Word

Danger

Hazard Classifications

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

Storage Class

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

WGK

WGK 2

Flash Point (°F)

154.4 °F - closed cup

Flash Point (°C)

68 °C - closed cup

PPE (personal protective equipment)

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



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