General Description
A clear colorless liquid with a pungent odor. Insoluble in water and partially soluble in alcohol. Flash point of 138°F. Vapors are denser than air and may have a narcotic effect in high concentrations. Used in making perfumes and as a solvent for nitrocellulose and vinyl resins.
Reactivity Profile
Ketones, such as ETHYL AMYL KETONE(106-68-3), are reactive with many acids and bases liberating heat and flammable gases (e.g., H2). The amount of heat may be sufficient to start a fire in the unreacted portion of the ketone. Ketones react with reducing agents such as hydrides, alkali metals, and nitrides to produce flammable gas (H2) and heat. Ketones are incompatible with isocyanates, aldehydes, cyanides, peroxides, and anhydrides. They react violently with aldehydes, HNO3, HNO3 + H2O2, and HClO4.
Air & Water Reactions
Flammable. Insoluble in water.
Hazard
Narcotic in high concentration. Moderate
fire risk.
Health Hazard
May be harmful by inhalation, ingestion or skin absorption. Vapor or mist is irritating to eyes, mucous membrane and upper respiratory tract. Causes skin irritation.
Fire Hazard
Special Hazards of Combustion Products: Vapor may travel considerable distance to a source of ignition and flash back.
Description
3-Octanone has a strong, penetrating, fruity odor reminiscent of
lavender. It can be prepared by passing a mixture of vapors of
caproic acid and acetic acid over ThO2 at 400°C, or by oxidation
of d-ethyl n-amyl carbinol with chromates; another synthetic route
is reported.
Chemical Properties
3-Octanone has a strong, penetrating, fruity odor reminiscent of lavender.
Chemical Properties
CLEAR COLOURLESS TO SLIGHTLY YELLOW LIQUID
Occurrence
Reported identified in the low-boiling fraction of the essential oil of lavender; also reported found in the
essential oils of Lavandula vera (10%) and French lavender. Reported found in banana, bilberry, currants, guava, melon, blueberry,
blackberry, strawberry jam, peas, fried potato, ginger, Mentha oils, thyme, cheeses, butter, fish, cooked meats, cognac, coffee, tea,
roasted peanuts, pecan, soybean, olive, plum, beans, mushroom, wild marjoram, trassi, rice bran, litchi, calamus, buckwheat, rosemary,
lemon balm, clary sage, rosemary, truffle, nectarine, anise hyssop and maté.
Definition
ChEBI: 3-octanone is a dialkyl ketone that is octane in which the two methylene protons at position 3 have been replaced by an oxo group. It has a role as a human urinary metabolite, an insect attractant, a fungal metabolite, an antifeedant, a plant metabolite and a biomarker. It derives from a hydride of an octane.
Preparation
By heating propionic and caproic acids over thorium oxide or by oxidation of ethyl amyl carbinol (3-octanol) (Arctander, 1969).
Aroma threshold values
Detection: 21 to 50 ppb
Taste threshold values
Taste characteristics at 10 ppm: mushroom, ketonic, cheesy and moldy with a fruity nuance.
Biochem/physiol Actions
Taste at 10 ppm
Synthesis
It can be prepared by passing a mixture of vapors of caprioc acid and acetic acid over ThO2 at 400°C, or by oxidation of
d-ethyl n-amyl carbinol with chromates; another synthetic route is reported.
