Preferred name | 2-octanol |
Trivial Name | 2-Octanol |
Short Description | methyl hexyl carbinol |
Formula | C8 H18 O |
CAS Number | 123-96-6 |
Deleted CAS Number | 113244-40-9 |
FEMA Number | 2801 |
Flavis Number | 2.022 |
ECHA Number | 204-667-0 |
FDA UNII | 66B0DD5E40 |
Nikkaji Number | J9.883C |
Beilstein Number | 1719322 |
MDL | MFCD00004591 |
COE Number | 71 |
Bio Activity Summary | External link |
NMR Predictor | External link |
JECFA Food Flavoring | 289 2-octanol |
FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
FDA Mainterm | 123-96-6 ; 2-OCTANOL |
Synonyms |
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Google Scholar | Start search |
Google Books | Start search |
Google Patents | Start search |
Perfumer & Flavorists | Start search |
EU Patents | Start search |
PubMeb | Start search |
NCBI | Start search |
Leffingwell: | Chirality or Article |
octan-2-ol | |
NIST Chemistry WebBook: | Search Inchi |
Canada Domestic Sub. List: | 123-96-6 |
Pubchem (cid): | 20083 |
Pubchem (sid): | 134974894 |
Flavornet: | 123-96-6 |
Pherobase: | View |
(IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
Videos: | The Periodic Table of Videos |
tgsc: | Atomic Weights use for this web site |
(IUPAC): | Periodic Table of the Elements |
FDA Substances Added to Food (formerly EAFUS): | View |
FDA Indirect Additives used in Food Contact Substances: | View |
CHEBI: | View |
CHEMBL: | View |
HMDB (The Human Metabolome Database): | Search |
FooDB: | FDB012584 |
Export Tariff Code: | 2905.16.0050 |
Typical G.C. | |
VCF-Online: | VCF Volatile Compounds in Food |
ChemSpider: | View |
Wikipedia: | View |
Formulations/Preparations: grades: technical 92-99%; pure. |
Material listed in food chemical codex | No |
Molecular weight | 130.23066711426 |
Specific gravity | @ 25 °C |
Pounds per Gallon | 6.74 to 6.823 |
Refractive Index | 1.418 to 1.428 @ 20 °C |
Melting Point | -38 to -37°C @ 760 mm Hg |
Boiling Point | 179 to 181°C @ 760 mm Hg |
Vapor Pressure | 0.306 mmHg @ 25 °C |
Flash Point TCC Value | 71.11 °C TCC |
logP (o/w) | 2.9 |
Solubility | |
alcohol | Yes |
dipropylene glycol | Yes |
water, 990.9 mg/L @ 25 °C (est) | Yes |
water, 1120 mg/L @ 25 °C (exp) | Yes |
Odor Type: Spicy | |
fresh, spicy, green, woody, herbal, earthy | |
Odor strength | medium , recommend smelling in a 10.00 % solution or less |
Substantivity | 12 hour(s) at 100.00 % |
Luebke, William tgsc, (1986) | At 10.00 % in dipropylene glycol. fresh spicy green woody herbal earthy |
Flavor Type: Spicy | |
herbal, spicy, green, nasturtium, earthy, banana unripe banana, mushroom | |
Luebke, William tgsc, (1986) | Herbal spicy green nasturtium earthy unripe banana mushroom |
(data available) |
Applications | |
Odor purposes | Earth , Geranium , Green , Herbal , Lavender , Mint , Spice , Woody |
Cosmetic purposes | Perfuming agents |
Preferred SDS: View | |
European information : | |
Most important hazard(s): | |
Xi - Irritant | |
R 36/38 - Irritating to skin and eyes. R 41 - Risk of serious damage to eyes. S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 37/39 - Wear suitable gloves and eye/face protection. | |
Hazards identification | |
Classification of the substance or mixture | |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) | |
None found. | |
GHS Label elements, including precautionary statements | |
Pictogram | |
Hazard statement(s) | |
None found. | |
Precautionary statement(s) | |
None found. | |
Oral/Parenteral Toxicity: | |
oral-rat LD50 3200 mg/kg (Patty et al., 1935) unreported-mammal (species unspecified) LD50 6934 mg/kg Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 51(5), Pg. 61, 1986. | |
Dermal Toxicity: | |
Not determined | |
Inhalation Toxicity: | |
Not determined |
Category: | |||
flavor and fragrance agents | |||
RIFM Fragrance Material Safety Assessment: Search | |||
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice | |||
Recommendation for 2-octanol usage levels up to: | |||
1.0000 % in the fragrance concentrate. | |||
Maximised Survey-derived Daily Intakes (MSDI-EU): | 11.00 (μg/capita/day) | ||
Structure Class: | I | ||
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). | |||
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library | |||
publication number: 3 | |||
Click here to view publication 3 | |||
average usual ppm | average maximum ppm | ||
baked goods: | - | 4.00000 | |
beverages(nonalcoholic): | - | - | |
beverages(alcoholic): | - | - | |
breakfast cereal: | - | - | |
cheese: | - | - | |
chewing gum: | - | - | |
condiments / relishes: | - | - | |
confectionery froastings: | - | - | |
egg products: | - | - | |
fats / oils: | - | - | |
fish products: | - | - | |
frozen dairy: | - | 0.60000 | |
fruit ices: | - | 0.60000 | |
gelatins / puddings: | - | 2.00000 | |
granulated sugar: | - | - | |
gravies: | - | - | |
hard candy: | - | 3.00000 | |
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: | - | - |
European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies... |
European Food Safety Authority (EFSA) reference(s): |
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 7 (FGE.07): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 View page or View pdf |
Flavouring Group Evaluation 7, Revision 1 (FGE.07Rev1): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Scientific opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission View page or View pdf |
Flavouring Group Evaluation 7, Revision 2 (FGE.07Rev2) : Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 View page or View pdf |
Safety and efficacy of saturated and unsaturated aliphatic secondary alcohols, ketones and esters with esters containing secondary alcohols belonging to chemical group 5 when used as flavourings for all animal species View page or View pdf |
EPI System: View |
NIOSH International Chemical Safety Cards:search |
AIDS Citations:Search |
Cancer Citations:Search |
Toxicology Citations:Search |
EPA Substance Registry Services (TSCA):123-96-6 |
EPA ACToR:Toxicology Data |
EPA Substance Registry Services (SRS):Registry |
Laboratory Chemical Safety Summary :20083 |
National Institute of Allergy and Infectious Diseases:Data |
WGK Germany:2 |
octan-2-ol |
Chemidplus:0000123966 |
RTECS:123-96-6 |