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Product Name: |
Natural 1-Octen-3-ol |
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CAS: |
3391-86-4 |
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MF: |
C8H16O |
|
MW: |
128.21 |
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EINECS: |
222-226-0 |
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Mol File: |
3391-86-4.mol |
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Melting point |
-49°C |
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Boiling point |
84-85 °C25 mm Hg(lit.) |
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density |
0.837 g/mL at 20 °C |
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vapor pressure |
1 hPa (20 °C) |
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FEMA |
2805 | 1-OCTEN-3-OL |
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refractive index |
n20/D 1.437(lit.) |
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Fp |
142 °F |
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storage temp. |
Store below +30°C. |
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pka |
14.63±0.20(Predicted) |
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form |
Liquid |
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color |
Clear colorless to pale yellow |
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Specific Gravity |
0.84 |
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explosive limit |
0.9-8%(V) |
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Water Solubility |
Not miscible or difficult to mix in water. |
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JECFA Number |
1152 |
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BRN |
1744110 |
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InChIKey |
VSMOENVRRABVKN-UHFFFAOYSA-N |
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CAS DataBase Reference |
3391-86-4(CAS DataBase Reference) |
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NIST Chemistry Reference |
1-Octen-3-ol(3391-86-4) |
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EPA Substance Registry System |
1-Octen-3-ol (3391-86-4) |
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Hazard Codes |
Xn |
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Risk Statements |
22-36/38-20/21/22 |
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Safety Statements |
26-36 |
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RIDADR |
2810 |
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WGK Germany |
3 |
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RTECS |
RH3300000 |
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Autoignition Temperature |
245 °C |
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TSCA |
Yes |
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HazardClass |
6.1(b) |
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PackingGroup |
III |
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HS Code |
29052990 |
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Toxicity |
LD50 orally in Rabbit: 340 mg/kg LD50 dermal Rabbit 3300 mg/kg |
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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. |
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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. |
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Safety Profile |
Poison by ingestion and intravenous routes. Moderately toxic by skin contact. When heated to decomposition it emits acrid smoke and irritating fumes. |
