Natural 1-Octen-3-ol

Product Name:

Natural 1-Octen-3-ol

CAS:

3391-86-4

MF:

C8H16O

MW:

128.21

EINECS:

222-226-0

Mol File:

3391-86-4.mol

Melting point 

-49°C

Boiling point 

84-85 °C25 mm Hg(lit.)

density 

0.837 g/mL at 20 °C

vapor pressure 

1 hPa (20 °C)

FEMA 

2805 | 1-OCTEN-3-OL

refractive index 

n20/D 1.437(lit.)

Fp 

142 °F

storage temp. 

Store below +30°C.

pka

14.63±0.20(Predicted)

form 

Liquid

color 

Clear colorless to pale yellow

Specific Gravity

0.84

explosive limit

0.9-8%(V)

Water Solubility 

Not miscible or difficult to mix in water.

JECFA Number

1152

BRN 

1744110

InChIKey

VSMOENVRRABVKN-UHFFFAOYSA-N

CAS DataBase Reference

3391-86-4(CAS DataBase Reference)

NIST Chemistry Reference

1-Octen-3-ol(3391-86-4)

EPA Substance Registry System

1-Octen-3-ol (3391-86-4)

Hazard Codes 

Xn

Risk Statements 

22-36/38-20/21/22

Safety Statements 

26-36

RIDADR 

2810

WGK Germany 

3

RTECS 

RH3300000

Autoignition Temperature

245 °C

TSCA 

Yes

HazardClass 

6.1(b)

PackingGroup 

III

HS Code 

29052990

Toxicity

LD50 orally in Rabbit: 340 mg/kg LD50 dermal Rabbit 3300 mg/kg

Chemical Properties

Natural 1-Octen-3-ol has a powerful, sweet, earthy odor with a strong, herbaceous note reminiscent of lavender–lavandin, rose and hay. It has a sweet, herbaceous taste.

Occurrence

Originally reported found in the mushroom Armillaria matsutake, a parasite growing on the radical hairs of Pinus densiflora in the forests of Japan; it has been isolated also in the essential oils of Mentha pulegium L., lavender and Mentha timjia. Also reported found in over 160 foods and beverages including banana, kumquat peel oil, berries, currants, guava, grapes, raisin, melon, pineapple, asparagus, potato, tomato, Mentha oils, thyme, wheat bread, cheeses, buttermilk, boiled egg, fish, cooked meats, hop oil, beer, cognac, rum, grape wines, cocoa, coffee, tea, pecans, plum, oats, soybean, olive, cloudberry, plums, beans, mushroom, marjoram, starfruit, sesame seed, fig, kelp, rice, beans, litchi, calamus, dill, licorice, pumpkin, buckwheat, sweet corn, corn tortilla, malt, rice, wort, krill, rosemary, Bourbon vanilla, mountain papaya, endive, lemon balm, shrimp, oyster, crab, clam, scallop, truffle, winter savory, anise hyssop and maté.

Safety Profile

Poison by ingestion and intravenous routes. Moderately toxic by skin contact. When heated to decomposition it emits acrid smoke and irritating fumes.