(R)-1-octen-3-ol

General Material Information

Preferred name	(R)-1-octen-3-ol
Trivial Name	(-)-1-Octen-3-ol
Short Description	R-(-)-1-octen-3-ol
Formula	C8 H16 O
CAS Number	3687-48-7
FEMA Number	4492
FDA UNII	BYV0MEV7V1
Nikkaji Number	J66.870B
Beilstein Number	1720732
xLogP3-AA	2.60 (est)
NMR Predictor	External link
JECFA Food Flavoring	2071 R-(-)-1-octen-3-ol
FDA Patent	No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm	3687-48-7 ; (R)-(-)-1-OCTEN-3-OL
Synonyms	R- amyl vinyl carbinol R- champignol (Bedoukian) R-(-)- matsutake alcohol R- matsutakeol R- mushroom alcohol (3R)- oct-1-en-3-ol (R)- oct-1-en-3-ol L-R-1-octen-3-ol laevo-R-1-octen-3-ol R-(-)-1-octen-3-ol 1-octen-3-ol, (3R)- R-1-vinyl hexanol (3R)-oct-1-en-3-ol 1-Octen-3-ol, (3R)- 1-Octen-3-ol, (R)- 1-Octen-3-ol, (-)- (3R)-1-Octen-3-ol Matsutake alcohol Matsutakeol (-)-1-Octen-3-ol (R)-(-)-1-Octen-3-ol L-1-Octen-3-ol (R)-Matsutake alcohol (-)-Matsutakeol

Publications by Info
1-Octen-3-ol
Publications by PubMed
Aedes japonicus japonicus and associated woodland species attracted to Centers for Disease Control and Prevention miniature light traps baited with carbon dioxide and the Traptech mosquito lure.
Detection of odorant molecules via surface acoustic wave biosensor array based on odorant-binding proteins.
Collection of Culicoides (Diptera: Ceratopogonidae) using CO2 and enantiomers of 1-octen-3-ol in the United Kingdom.
A model to evaluate the cytotoxicity of the fungal volatile organic compound 1-octen-3-ol in human embryonic stem cells.
Functional characterization of the octenol receptor neuron on the maxillary palps of the yellow fever mosquito, Aedes aegypti.
Enantiomeric selectivity in behavioural and electrophysiological responses of Aedes aegypti and Culex quinquefasciatus mosquitoes.
Multiple activities of insect repellents on odorant receptors in mosquitoes.
Maxillary palps are broad spectrum odorant detectors in Culex quinquefasciatus.
Stereochemical correlation between 10-hydroperoxyoctadecadienoic acid and 1-octen-3-ol in Lentinula edodes and Tricholoma matsutake mushrooms.
The influence of training on chemosensory event-related potentials and interactions between the olfactory and trigeminal systems.
1-octen-3-ol isolated from bont ticks attracts Amblyomma variegatum.
Aggregation pheromone of square-necked grain beetle,Cathartus quadricollis (Guér.).
Chemical communication in cucujid grain beetles.

(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
CHEBI:	View
CHEMBL:	View
KEGG (GenomeNet):	C14272
HMDB (The Human Metabolome Database):	HMDB31299
FooDB:	FDB003350
Export Tariff Code:	2905.29.9000
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View
Wikipedia:	View
FAO:	(R)-(-)-1-Octen-3-ol

Axsyn	Bedoukian Research
BOC Sciences	Parchem
Penta International	Bedoukian Research, Inc.
Penta International Corporation

Material listed in food chemical codex	No
Molecular weight	128.21472167969
Specific gravity	@ 25 °C
Pounds per Gallon	6.923 to 6.973
Refractive Index	1.435 to 1.441 @ 20 °C
Boiling Point	173 to 175°C @ 760 mm Hg
Vapor Pressure	0.531 mmHg @ 25 °C
Vapor Density	1
Flash Point TCC Value	62.78 °C TCC
logP (o/w)	2.642 est
Shelf life	36 months (or longer if stored properly.)
Solubility
alcohol	Yes
water, 1836 mg/L @ 25 °C (est)	Yes
water	No

Odor Type: Mushroom
fungal, fruity, mushroom, earthy, violet, melon, humus
Odor strength	high , recommend smelling in a 10.00 % solution or less
Substantivity	> 4 hour(s) at 100.00 %
Luebke, William tgsc, (2017)	At 10.00 % in dipropylene glycol. fresh fungal fruity genuine mushroom earthy violet melon humus
Flavor Type: Mushroom
sweet, mushroom, fungal, earthy, floral, violet, melon
Luebke, William tgsc, (2017)	Sweet mushroom fungal earthy floral violet melon
Mushroom flavors, roasted notes in meat and savory products. Doesn't have metallic note like racemic octenol.	Characteristic mushroom, fresher than its racemic mixture

Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed. R 36/38 - Irritating to skin and eyes. S 02 - Keep out of the reach of children. S 20/21 - When using do not eat, drink or smoke. 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 550 mg/kg Mushroom flavors, roasted notes in meat and savory products. Doesn't have metallic note like racemic octenol.
Dermal Toxicity:
skin-rabbit LD50 3300 mg/kg Mushroom flavors, roasted notes in meat and savory products. Doesn't have metallic note like racemic octenol.
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 (R)-1-octen-3-ol usage levels up to:
	0.2000 % in the fragrance concentrate.

Structure Class:		II
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: 24
Click here to view publication 24
		average usual ppm	average maximum ppm
baked goods:		4.00000	11.00000
beverages(nonalcoholic):		1.00000	1.00000
beverages(alcoholic):		0.50000	1.00000
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		0.02000	0.02000
condiments / relishes:		2.00000	5.00000
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		1.00000	1.00000
fruit ices:		-	-
gelatins / puddings:		1.00000	2.00000
granulated sugar:		-	-
gravies:		2.00000	3.00000
hard candy:		-	-
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		4.00000	5.00000
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		12.00000	20.00000
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		0.50000	0.50000
soft candy:		1.00000	2.00000
soups:		3.00000	5.00000
sugar substitutes:		-	-
sweet sauces:		-	-