1-Octen-3-ol

ALDRICH/W280523 - natural, ≥95%, FG

Synonym: Pentyl vinyl carbinol

CAS Number: 3391-86-4
Empirical Formula (Hill Notation): C₈H₁₆O
Molecular Weight: 128.21
EC Number: 222-226-0
MDL Number: MFCD00004589
Linear Formula: CH₃(CH₂)₄CH(OH)CH=CH₂
Product Type: Chemical

Catalog Number	PKG Qty.	Price


45-W280523-100G-K	100 g	$0.00 1/EA CALL FOR PRICE	Add To Favorites
45-W280523-1KG-K	1 kg	$0.00 1/EA CALL FOR PRICE	Add To Favorites
45-W280523-SAMPLE-K		$89.40 1/EA	Add To Favorites

12 Principles of Green Chemistry: Principle 3—Less Hazardous Chemical Syntheses. This product manufacturing process was designed with lesser toxicity to human health and the environment.

12 Principles of Green Chemistry: Principle 7—A raw material or feedstock should be renewable rather than depleting whenever technically and economically practicable.

Properties
Descriptions
Safety Info.
Basic Data

agency	follows IFRA guidelines
application(s)	flavors and fragrances
assay	≥95%
bp	84-85 °C/25 mmHg (lit.)
density	0.83 g/mL at 25 °C (lit.)
	0.837 g/mL at 20 °C
documentation	see Safety & Documentation for available documents
food allergen	no known allergens
fragrance allergen	no known allergens
grade	FG
	Fragrance grade
	Halal
	Kosher
	natural
greener alternative category	Aligned ,
greener alternative product characteristics	Less Hazardous Chemical Syntheses Use of Renewable Feedstocks Learn more about the Principles of Green Chemistry .
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
organoleptic	mushroom; musty; earthy
refractive index	n20/D 1.437 (lit.)
reg. compliance	EU Regulation 1223/2009
	EU Regulation 1334/2008 & 178/2002
	FDA 21 CFR 172.515
SMILES string	CCCCCC(O)C=C
sustainability	Greener Alternative Product

Application:	Fluctuation of flavor quality in roasted duck: The consequences of raw duck preform′s repetitive freeze-thawing.: This study explores how repetitive freeze-thaw cycles of raw duck preforms influence the flavor quality of roasted duck, examining specific volatile compounds including 1-Octen-3-ol and its impact on sensory attributes (Gao et al., 2024 ). A new HS-SPME-GC-MS analytical method to identify and quantify compounds responsible for changes in the volatile profile in five types of meat products during aerobic storage at 4 °C.: This research introduces a novel analytical approach using HS-SPME-GC-MS to track changes in volatile profiles, including the role of 1-Octen-3-ol, across different meat products under specific storage conditions (Acquaticci et al., 2024 ). Comprehensive investigation on the dynamic changes of volatile metabolites in fresh scent green tea during processing by GC-E-Nose, GC-MS, and GC × GC-TOFMS.: This detailed study assesses how volatile metabolites like 1-Octen-3-ol evolve during the processing of fresh scent green tea, utilizing advanced gas chromatography techniques (Wang et al., 2024 ). Insights into "wheat aroma": Analysis of volatile components in wheat grains cultivated in saline-alkali soil.: This article examines the ′wheat aroma′ by analyzing volatile components, including 1-Octen-3-ol, in wheat grains grown in challenging saline-alkali soils, highlighting the adaptative traits of these crops (Sun et al., 2024 ). Demonstrating the Applicability of Proton Transfer Reaction Mass Spectrometry to Quantify Volatiles Emitted by the Mycoparasitic Fungus Trichoderma atroviride in Real Time: Monitoring of Trichoderma-Based Biopesticides.: This study demonstrates the use of proton transfer reaction mass spectrometry to quantify volatile organic compounds, including 1-Octen-3-ol, emitted in real-time by the fungus Trichoderma atroviride, used in biopesticide applications (Lochmann et al., 2024 ).
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.
General description:	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”.
Other Notes:	Natural occurrence: Clover, cooked artichoke, fish, mushroom, peas, soybeans, wheat bread, tea, and beef.
Packaging:	1 kg in glass bottle
Packaging:	100 g in glass bottle

Symbol	GHS06
Signal word	Danger
Hazard statements	H301 - H315 - H317 - H332
Precautionary statements	P261 - P264 - P280 - P301 + P310 - P302 + P352 - P304 + P340 + P312
Hazard Codes	Xn
Risk Statements	22-36/38
Safety Statements	26
WGK Germany	WGK 2
Flash Point(F)	154.4 °F - closed cup
Flash Point(C)	68 °C - closed cup

Purity	≥95%
bp	84-85 °C/25 mmHg (lit.)
Density	0.837 g/mL at 20 °C; 0.83 g/mL at 25 °C (lit.)
Refractive Index	n20/D 1.437 (lit.)
FEMA Number	2805
UNSPSC	12164502

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