1-octen-3-ol
matsutake alcohol
Identification
| Name | 1-octen-3-ol |
| IUPAC | oct-1-en-3-ol |
| CAS Number | 3391-86-4 |
| EINECS | 222-226-0 |
| FDA UNII | WXB511GE38 |
| Molecular Formula | C8 H16 O |
| Molecular Weight | 128.21472000 |
| MDL Number | MFCD00004589 |
| Nikkaji Number | J34.615B |
| Beilstein | 1744110 |
| CoE Number | 72 |
Regulatory
| JECFA Food Flavoring | 1152 1-octen-3-ol |
| DG SANTE Food Flavourings | 02.023 oct-1-en-3-ol |
| FEMA Number | 2805 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 3391-86-4 ; 1-OCTEN-3-OL |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless to pale yellow clear liquid (est) |
| Assay | 96.00 to 100.00 |
| Food Chemicals Codex Listed | Yes |
| Specific Gravity | 0.83500 to 0.84500 @ 25.00 °C., 0.83100 to 0.83900 @ 20.00 °C. |
| Pounds per Gallon - (est). | 6.948 to 7.031 |
| Pounds per Gallon - est. | 6.923 to 6.989 |
| Refractive Index | 1.43100 to 1.44200 @ 20.00 °C. |
| Boiling Point | 84.00 to 85.00 °C. @ 25.00 mm Hg, 175.00 to 175.20 °C. @ 760.00 mm Hg |
| Vapor Pressure | 0.531000 mmHg @ 25.00 °C. (est) |
| Vapor Density | 4.4 ( Air = 1 ) |
| Flash Point | 142.00 °F. TCC ( 61.11 °C. ) |
| logP (o/w) | 2.519 (est) |
| Soluble in | alcohol |
| Insoluble in | water |
| Stability | alcoholic fine fragrance, good |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | high , |
| Substantivity | > 4 hour(s) at 100.00 % |
| Odor Description |
at 10.00 % in dipropylene glycol. Earthy, green, oily, vegetative and fungal Powerful herbaceous, earthy and hay-like Floral, Herbal, Lavender, Mushroom Mushroom, Herbal Bright aroma of fresh white mushrooms Very powerful earthy mushroom odor with herbaceous undertone Mushroom earthy green oily fungal raw chicken
|
| Odor sample from | Takasago International Corp |
| Taste Description |
at 10.00 ppm. Characteristic mushroom, with metallic aftertaste
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 10 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | oral-rat LD50 340 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 3300 mg/kg |
| Inhalation Toxicity | Not determined |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements', 'U.S. Army Armament Research & Development Command, Chemical Systems Laboratory, NIOSH Exchange Chemicals. Vol. NX#02545']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for 1-octen-3-ol usage levels up to | 2.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 390.00 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA) | 23.00 (μg/capita/day) |
| Structure Class | II |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
| Dairy products, excluding products of category 02.0 (01.0) | 0.63000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0) | 0.50000 |
| Edible ices, including sherbet and sorbet (03.0) | 1.00000 |
| Processed fruit (04.1) | - |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2) | 12.00000 |
| Confectionery (05.0) | 1.10000 |
| Chewing gum (05.3) | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0) | 0.60000 |
| Bakery wares (07.0) | 3.80000 |
| Meat and meat products, including poultry and game (08.0) | 3.70000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0) | 1.00000 |
| Eggs and egg products (10.0) | 1.00000 |
| Sweeteners, including honey (11.0) | 1.00000 |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0) | 2.00000 |
| Foodstuffs intended for particular nutritional uses (13.0) | 1.00000 |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1) | 0.60000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2) | 0.30000 |
| Ready-to-eat savouries (15.0) | 0.40000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0) | 2.00000 |
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Potential Uses
Natural Occurrence
Synonyms
amyl vinyl carbinol
N-
amyl vinyl carbinol
1-
caprylene-3-alcohol
3-
hydroxy-1-octene
matsuica alcohol
matsuka alcohol
matsutake alcohol
matsutakeol
morillol
mushroom alcohol
oct-1-en-3-ol
oct-1-ene-3-ol
octen-1-ol-3
(±)-1-
octen-3-ol
1-
octen-3-ol
DL-1-
octen-3-ol
1-
octen-3-ol (mushroom alcohol)
1-
octen-3-ol FCC
1-
octen-3-ol natural
1-
octen-3-ol synthetic
1-
octen-3-ol, (amyl vinyl carbinol)
1-
octene-3-ol
3-
octenol
pentyl vintyl carbinol
N-
pentyl vinyl carbinol
vinyl amyl carbinol
1-
vinyl hexanol
1-
vinylhexanol
Info:
1-Octen-3-ol
PubMed:
Characterization of the key aroma compounds in beef extract using aroma extract dilution analysis.
PubMed:
Comparison of agitake (Pleurotus eryngii var. ferulae) volatile components with characteristic odors extracted by hydrodistillation and solvent-assisted flavor evaporation.
PubMed:
Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.
PubMed:
Cold enzymatic bleaching of fluid whey.
PubMed:
Characteristic odor components of essential oil from Scutellaria laeteviolacea.
PubMed:
Evaluation of aroma active compounds in Tuber fruiting bodies by gas chromatography-olfactometry in combination with aroma reconstitution and omission test.
PubMed:
Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.
PubMed:
Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction.
PubMed:
Characteristic aroma-active compounds of Korean perilla (Perilla frutescens Britton) leaf.
PubMed:
Flavor variability and flavor stability of U.S.-produced whole milk powder.
PubMed:
Development of a screening system for the evaluation of soybean volatiles.
PubMed:
Influence of sporophore development, damage, storage, and tissue specificity on the enzymic formation of volatiles in mushrooms (Agaricus bisporus).
PubMed:
Relationships between sensory descriptors, consumer acceptability and volatile flavor compounds of American dry-cured ham.
PubMed:
A GC-MS study of the volatile organic composition of straw and oyster mushrooms during maturity and its relation to antioxidant activity.
PubMed:
Effect of enhancement and ageing on flavor and volatile compounds in various beef muscles.
PubMed:
Comparison of odor-active compounds from six distinctly different rice flavor types.
PubMed:
Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
PubMed:
Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
PubMed:
Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
PubMed:
Odor thresholds of microbially induced off-flavor compounds in apple juice.
PubMed:
Characteristic volatiles from young and aged fruiting bodies of wild Polyporus sulfureus (Bull.:Fr.) Fr.
PubMed:
Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose.
PubMed:
Aroma extract dilution analysis of cv. Meeker (Rubus idaeus L.) red raspberries from Oregon and Washington.
PubMed:
Volatile constituents from the leaves of Callicarpa japonica Thunb. and their antibacterial activities.
PubMed:
Identification and sensory evaluation of volatile compounds in oxidized porcine liver.
PubMed:
Changes of the volatile profile and artifact formation in Daidai (Citrus aurantium) cold-pressed peel oil on storage.
PubMed:
Effects of hydrocolloid thickeners on the perception of savory flavors.
PubMed:
Volatile flavor components of rice cakes.
PubMed:
Volatile Flavor Compounds Produced by Molds of Aspergillus, Penicillium, and Fungi imperfecti.
PubMed:
Volatile organic compounds of six French Dryopteris species: natural odorous and bioactive resources.
PubMed:
A common fungal volatile organic compound induces a nitric oxide mediated inflammatory response in Drosophila melanogaster.
PubMed:
Comparison of agitake (Pleurotus eryngii var. ferulae) volatile components with characteristic odors extracted by hydrodistillation and solvent-assisted flavor evaporation.
PubMed:
Non-methane volatile organic compounds predict odor emitted from five tunnel ventilated broiler sheds.
PubMed:
Evaluation of several novel alkynols, alkenols, and selected host odor blends as attractants to female Aedes albopictus and Culex quinquefasciatus.
PubMed:
Characteristic odor components of essential oil from Scutellaria laeteviolacea.
PubMed:
Characterization of volatile organic compounds from human analogue decomposition using thermal desorption coupled to comprehensive two-dimensional gas chromatography-time-of-flight mass spectrometry.
PubMed:
Associative learning in the dengue vector mosquito, Aedes aegypti: avoidance of a previously attractive odor or surface color that is paired with an aversive stimulus.
PubMed:
Evaluation of fast volatile analysis for detection of Botrytis cinerea infections in strawberry.
PubMed:
Evaluation of aroma active compounds in Tuber fruiting bodies by gas chromatography-olfactometry in combination with aroma reconstitution and omission test.
PubMed:
Volatiles of French ferns and "fougère" scent in perfumery.
PubMed:
Identification of mosquito repellent odours from Ocimum forskolei.
PubMed:
Identification of fruit volatiles from green hawthorn (Crataegus viridis) and blueberry hawthorn (Crataegus brachyacantha) host plants attractive to different phenotypes of Rhagoletis pomonella flies in the southern United States.
PubMed:
Effect of myoglobin from Eastern little tuna muscle on lipid oxidation of washed Asian seabass mince at different pH conditions.
PubMed:
Biodiversity of volatile organic compounds from five French ferns.
PubMed:
Adaptive adjustment of the generalization-discrimination balance in larval Drosophila.
PubMed:
Volatile organic components from fresh non-edible Basidiomycetes fungi.
PubMed:
Aroma-active compounds of Elatostema laetevirens and Elatostema umbellatum var. majus.
PubMed:
Aroma-active components of Lycii fructus (kukija).
PubMed:
Specificity and redundancy in the olfactory system of the bark beetle Ips typographus: single-cell responses to ecologically relevant odors.
PubMed:
Comparison of octenol- and BG Lure-baited biogents sentinel traps and an encephalitis virus surveillance trap in Portland, OR.
PubMed:
Comparison of odor-active compounds from six distinctly different rice flavor types.
PubMed:
Antennal and behavioral responses of Cis boleti to fungal odor of Trametes gibbosa.
PubMed:
Selected odor compounds in cooked soymilk as affected by soybean materials and direct steam injection.
PubMed:
Effect of cysteine and cystine addition on sensory profile and potent odorants of extruded potato snacks.
PubMed:
Quantitation of selected odor-active constituents in dry fermented sausages prepared with different curing salts.
PubMed:
Host habitat assessment by a parasitoid using fungal volatiles.
PubMed:
Odor thresholds of microbially induced off-flavor compounds in apple juice.
PubMed:
Effect of octenol on engorgement by Tabanus nigrovittatus (Diptera: Tabanidae).
PubMed:
Analysis of volatile compounds from various types of barley cultivars.
PubMed:
Volatile components and key odorants of fennel (Foeniculum vulgare Mill.) and thyme (Thymus vulgaris L.) oil extracts obtained by simultaneous distillation-extraction and supercritical fluid extraction.
PubMed:
Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants.
PubMed:
Identification and sensory evaluation of volatile compounds in oxidized porcine liver.
PubMed:
Indole and 3-chloroindole: The source of the disagreeable odor of Hygrophorus paupertinus.
PubMed:
Odor-active compounds of Iberian hams with different aroma characteristics.
PubMed:
Aroma-active components in fermented bamboo shoots.
PubMed:
1-octen-3-ol isolated from bont ticks attracts Amblyomma variegatum.
PubMed:
Evaluation of various substances to increase adult Stomoxys calcitrans (Diptera: Muscidae) collections on alsynite cylinder traps in north Florida.
PubMed:
Fungal volatiles as indicators of food and feeds spoilage.
PubMed:
Search for tsetse attractants: A structure-activity study on 1-octen-3-ol inGlossina fuscipes fuscipes (Diptera: Glossinidae).
PubMed:
Trials of traps and attractants for Stomoxys spp. (Diptera: Muscidae).
PubMed:
Odor-induced host location in tsetse flies (Diptera: Glossinidae)
PubMed:
The tsetse (Diptera: Glossinidae) story: implications for mosquitoes.
PubMed:
Selective odor perception in the soil collembolaOnychiurus armatus.
PubMed:
Attraction of Glossina longipalpis (Diptera: Glossinidae) in Guinea-Bissau to odor-baited biconical traps.
PubMed:
Odor volatiles associated with microflora in damp ventilated and non-ventilated bin-stored bulk wheat.
PubMed:
Volatile Flavor Compounds Produced by Molds of Aspergillus, Penicillium, and Fungi imperfecti.