3-hydroxy-2-octanone

Export Excel

2-octanone, 3-hydroxy-

CAS: 37160-77-3 C8 H16 O2 MW: 144.21392000 nutty

Identification

Name3-hydroxy-2-octanone
IUPAC3-hydroxyoctan-2-one
CAS Number37160-77-3
FDA UNIIJF32G3I7Q1
Molecular FormulaC8 H16 O2
Molecular Weight144.21392000
Nikkaji NumberJ438.005C

Regulatory

JECFA Food Flavoring2035 3-hydroxy-2-octanone
DG SANTE Food Flavourings07.238 3-hydroxy-2-octanone
FEMA Number4139
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)37160-77-3 ; 3-HYDROXY-2-OCTANONE

Physical Properties

Appearance colorless clear liquid (est)
Assay 95.00 to 100.00
Food Chemicals Codex Listed No
Specific Gravity 0.92700 to 0.93300 @ 25.00 °C.
Pounds per Gallon - (est). 7.714 to 7.763
Refractive Index 1.43100 to 1.43700 @ 20.00 °C.
Boiling Point 187.00 to 188.00 °C. @ 760.00 mm Hg
Vapor Pressure 0.172000 mmHg @ 25.00 °C. (est)
Flash Point 161.00 °F. TCC ( 71.67 °C. )
logP (o/w) 1.739 (est)
Soluble in alcohol
Insoluble in water

Organoleptic Properties

Odor Description at 1.00 % in dipropylene glycol.

Safety Information

Oral/Parenteral ToxicityNot determined
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryflavoring agents
Recommendation for 3-hydroxy-2-octanone usage levels up tonot for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU)0.0049 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI)1600 (μg/person/day)
Threshold of Concern1800 (μg/person/day)
Structure ClassI
baked goods5.00000
beverages(nonalcoholic)-
beverages(alcoholic)-
breakfast cereal2.00000
cheese3.00000
chewing gum-
condiments / relishes2.00000
confectionery froastings4.00000
egg products-
fats / oils2.00000
fish products1.00000
frozen dairy3.00000
fruit ices3.00000
gelatins / puddings-
granulated sugar-
gravies-
hard candy-
imitation dairy3.00000
instant coffee / tea-
jams / jellies-
meat products1.00000
milk products3.00000
nut products-
other grains-
poultry-
processed fruits2.00000
processed vegetables-
reconstituted vegetables-
seasonings / flavors2.00000
snack foods5.00000
soft candy-
soups2.00000
sugar substitutes-
sweet sauces2.00000
Dairy products, excluding products of category 02.0 (01.0)3.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0)2.00000
Edible ices, including sherbet and sorbet (03.0)3.00000
Processed fruit (04.1)2.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2)-
Confectionery (05.0)4.00000
Chewing gum (05.3)-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0)2.00000
Bakery wares (07.0)5.00000
Meat and meat products, including poultry and game (08.0)1.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0)1.00000
Eggs and egg products (10.0)-
Sweeteners, including honey (11.0)-
Salts, spices, soups, sauces, salads, protein products, etc. (12.0)2.00000
Foodstuffs intended for particular nutritional uses (13.0)3.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1)2.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2)4.00000
Ready-to-eat savouries (15.0)5.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0)2.00000

Chemical sources Association Inc

Exchange of knowledge

Need This Item for Flavor? You can contact the Chemical Sources Association.

View All Website

Potential Uses

None Found

Natural Occurrence

beef PMC mutton fat heated PMC

Synonyms

3- hydroxyoctan-2-one octan-2-one, 3-hydroxy- 2- octanon-3-ol 2- octanone, 3-hydroxy- Try the PubMed Search.