3-Octanol
ALDRICH/W358126 - natural, ≥97%, FCC, FG
Synonym: Ethyl pentyl carbinol
CAS Number: 589-98-0
Empirical Formula (Hill Notation): C8H18O
Molecular Weight: 130.23
EC Number: 209-667-4
MDL Number: MFCD00004590
Linear Formula: CH3(CH2)4CH(OH)CH2CH3
Product Type: Chemical
12 Principles of Green Chemistry: Principle 7—A raw material or feedstock should be renewable rather than depleting whenever technically and economically practicable.
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.
| agency | follows IFRA guidelines |
| meets purity specifications of JECFA | |
| application(s) | flavors and fragrances |
| assay | ≥97% |
| bp | 174-176 °C (lit.) |
| density | 0.818 g/mL at 25 °C (lit.) |
| 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/C8H18O/c1-3-5-6-7-8(9) |
| InChI key | NMRPBPVERJPACX-UHFFFAOYSA |
| organoleptic | cheese; creamy; mushroom; musty; earthy |
| Quality Level | 400 |
| refractive index | n |
| reg. compliance | EU Regulation 1223/2009 |
| EU Regulation 1334/2008 & 178/2002 | |
| FCC | |
| FDA 21 CFR 172.515 | |
| SMILES string | CCCCCC(O)CC |
| sustainability | Greener Alternative Product |
| vapor density | ~4.5 (vs air) |
| vapor pressure | ~1 mmHg ( 20 °C) |
| Application: | • Impact of aroma-enhancing microorganisms on aroma attributes of industrial Douchi: An integrated analysis using E-nose, GC-IMS, GC-MS, and descriptive sensory evaluation.: This study explores the enhancement of aroma attributes in Douchi through the use of aroma-enhancing microorganisms. It highlights the role of 3-Octanol in modifying flavor profiles, which could lead to improved food processing techniques (Li et al., 2024  ).). |
| Biochem/physiol Actions: | Taste at 10 ppm |
| General description: | 3-Octanol is one of the major volatile flavor components of mushroom. |
| General description: | Natural occurrence: Spearmint oil, oat groats, Ocimum basilicum, pimento leaf and truffle. |
| 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”. |
| Packaging: | 1 kg in glass bottle |
| Packaging: | 100 g in glass bottle |
| Packaging: | 4 kg in steel drum |
| Symbol |  GHS07 |
| Signal word | Warning |
| Hazard statements | H319 |
| Precautionary statements | P264 - P280 - P305 + P351 + P338 - P337 + P313 |
| Hazard Codes | Xi |
| Risk Statements | 36/37/38 |
| Safety Statements | 26-36 |
| WGK Germany | WGK 2 |
| Flash Point(F) | 154.4 °F |
| Flash Point(C) | 68 °C |
| Purity | ≥97% |
| bp | 174-176 °C (lit.) |
| Density | 0.818 g/mL at 25 °C (lit.) |
| Refractive Index | n |
| FEMA Number | 3581 |
| UNSPSC | 12164502 |