W358126

3-Octanol

natural, ≥97%, FCC, FG

• Synonyme(s) : Ethyl pentyl carbinol
• Formule linéaire : CH₃(CH₂)₄CH(OH)CH₂CH₃
• Numéro CAS: 589-98-0
• Poids moléculaire : 130.23
• Numéro FEMA: 3581
• Numéro Beilstein : 1719310
• Numéro CE : 209-667-4
• Numéro MDL: MFCD00004590
• Code UNSPSC : 12164502
• ID de substance PubChem : 24901793
• Numéro Flavis : 2.098
• Nomenclature NACRES : NA.21

Propriétés

• Qualité: FG; Fragrance grade; Halal; Kosher; natural
• Niveau de qualité: 400
• Agence: follows IFRA guidelines; meets purity specifications of JECFA
• Conformité réglementaire: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 172.515
• Densité de vapeur: ~4.5 (vs air)
• Pression de vapeur: ~1 mmHg ( 20 °C)
• Pureté: ≥97%
• Caractéristiques du produit alternatif plus écologique: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• Indice de réfraction: n20/D 1.426 (lit.)
• Point d'ébullition: 174-176 °C (lit.)
• Densité: 0.818 g/mL at 25 °C (lit.)
• Application(s): flavors and fragrances
• Documentation: see Safety & Documentation for available documents
• Allergène alimentaire: no known allergens
• Allergène de parfum: no known allergens
• Autre catégorie plus écologique: , Aligned
• Propriétés organoleptiques: cheese; creamy; mushroom; musty; earthy
• Chaîne SMILES: CCCCCC(O)CC
• InChI: 1S/C8H18O/c1-3-5-6-7-8(9)4-2/h8-9H,3-7H2,1-2H3
• Clé InChI: NMRPBPVERJPACX-UHFFFAOYSA-N

Description

Description générale

3-Octanol is one of the major volatile flavor components of mushroom.

Natural occurrence: Spearmint oil, oat groats, Ocimum basilicum, pimento leaf and truffle.

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”.

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).


• Nematicidal Activity of Phytochemicals against the Root-Lesion Nematode Pratylenchus penetrans.: Investigates the potential use of 3-Octanol as a natural nematicide. This research highlights its effectiveness in controlling agricultural pests, offering a safer alternative to synthetic pesticides (Barbosa et al., 2024).

Actions biochimiques/physiologiques

Taste at 10 ppm

Informations sur la sécurité

• Pictogrammes: GHS07
• Mention d'avertissement: Warning
• Mentions de danger: H319
• Conseils de prudence: P264 - P280 - P305 + P351 + P338 - P337 + P313
• Classification des risques: Eye Irrit. 2
• Code de la classe de stockage: 10 - Combustible liquids
• Classe de danger pour l'eau (WGK): WGK 2
• Point d'éclair (°F): 154.4 °F
• Point d'éclair (°C): 68 °C
• Équipement de protection individuelle: Eyeshields, Gloves, type ABEK (EN14387) respirator filter