W358126

3-Octanol

natural, ≥97%, FCC, FG

• Synonym(s): Ethyl pentyl carbinol
• Linear Formula: CH₃(CH₂)₄CH(OH)CH₂CH₃
• CAS Number: 589-98-0
• Molecular Weight: 130.23
• Flavis number: 2.098
• PubChem Substance ID: 24901793
• UNSPSC Code: 12164502
• FEMA Number: 3581
• NACRES: NA.21
• EC Number: 209-667-4
• MDL number: MFCD00004590
• Beilstein/REAXYS Number: 1719310
• Organoleptic: cheese; creamy; mushroom; musty; earthy
• Grade: FG, Fragrance grade, Halal, Kosher, natural
• Agency: follows IFRA guidelines, meets purity specifications of JECFA
• Food allergen: no known allergens

Properties

• Quality Segment: 300, 400
• grade: FG, Fragrance grade, Halal, Kosher, natural
• 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
• vapor density: ~4.5 (vs air)
• vapor pressure: ~1 mmHg ( 20 °C)
• assay: ≥97%
• greener alternative product characteristics: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• refractive index: n20/D 1.426 (lit.)
• bp: 174-176 °C (lit.)
• density: 0.818 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
• greener alternative category: , Aligned
• organoleptic: cheese; creamy; mushroom; musty; earthy
• SMILES string: CCCCCC(O)CC
• InChI: 1S/C8H18O/c1-3-5-6-7-8(9)4-2/h8-9H,3-7H2,1-2H3
• InChI key: NMRPBPVERJPACX-UHFFFAOYSA-N

Description

General description

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”.

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

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).

Biochem/physiol Actions

Taste at 10 ppm

Safety Information

• pictograms: GHS07
• signalword: Warning
• hcodes: H319
• pcodes: P264 - P280 - P305 + P351 + P338 - P337 + P313
• Hazard Classifications: Eye Irrit. 2
• Storage Class: 10 - Combustible liquids
• wgk: WGK 2
• flash_point_f: 154.4 °F
• flash_point_c: 68 °C
• ppe: Eyeshields, Gloves, type ABEK (EN14387) respirator filter