W358126

3-Octanol

natural, ≥97%, FCC, FG

• Sinonimo/i: Ethyl pentyl carbinol
• Formula condensata: CH₃(CH₂)₄CH(OH)CH₂CH₃
• Numero CAS: 589-98-0
• Peso molecolare: 130.23
• Numero FEMA: 3581
• Beilstein: 1719310
• Numero CE: 209-667-4
• Numero MDL: MFCD00004590
• Codice UNSPSC: 12164502
• ID PubChem: 24901793
• Numero Flavis: 2.098
• NACRES: NA.21

Proprietà

• Grado: FG; Fragrance grade; Halal; Kosher; natural
• Livello qualitativo: 400
• agenzia: follows IFRA guidelines; meets purity specifications of JECFA
• Conformità normativa: EU Regulation 1223/2009; EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 172.515
• Densità del vapore: ~4.5 (vs air)
• Tensione di vapore: ~1 mmHg ( 20 °C)
• Saggio: ≥97%
• Caratteristiche più verdi: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• Indice di rifrazione: n20/D 1.426 (lit.)
• P. eboll.: 174-176 °C (lit.)
• Densità: 0.818 g/mL at 25 °C (lit.)
• applicazioni: flavors and fragrances
• Documentazione: see Safety & Documentation for available documents
• Allergene alimentare: no known allergens
• Allergene in fragranze: no known allergens
• Categoria alternativa più verde: , Aligned
• Organolettico: cheese; creamy; mushroom; musty; earthy
• Stringa SMILE: CCCCCC(O)CC
• InChI: 1S/C8H18O/c1-3-5-6-7-8(9)4-2/h8-9H,3-7H2,1-2H3; NMRPBPVERJPACX-UHFFFAOYSA-N

Descrizione

Descrizione generale

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”.

Applicazioni

• 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).

Azioni biochim/fisiol

Taste at 10 ppm

Informazioni sulla sicurezza

• Pittogrammi: GHS07
• Avvertenze: Warning
• Indicazioni di pericolo: H319
• Consigli di prudenza: P264 - P280 - P305 + P351 + P338 - P337 + P313
• Classi di pericolo: Eye Irrit. 2
• Codice della classe di stoccaggio: 10 - Combustible liquids
• Classe di pericolosità dell'acqua (WGK): WGK 2
• Punto d’infiammabilità (°F): 154.4 °F
• Punto d’infiammabilità (°C): 68 °C
• Dispositivi di protezione individuale: Eyeshields, Gloves, type ABEK (EN14387) respirator filter