Hazard
Toxic by ingestion. Moderate fire risk.
Description
3-Heptanol has a powerful, herbaceous odor and a pungent,
slightly bitter taste. May be prepared through catalytic hydrogenation
of ethyl-n-butyl ketone.
Chemical Properties
3-Heptanol has a powerful, herbaceous odor and a pungent, slightly bitter taste.
Chemical Properties
Colorless, oily liquid
Occurrence
Reported found in banana, papaya, French fried potato, peppermint oil, butter, fried or grilled beef, cognac, coffee, peated malt and rooibus tea (Aspalathius linearis)
Definition
ChEBI: Heptan-3-ol is a secondary alcohol.
Preparation
By catalytic hydrogenation of ethyl-n-butyl ketone.
Aroma threshold values
240 to 410 ppb.
General Description
3-Heptanol is the main biotransformation product of n-heptane.
Biochem/physiol Actions
Odor at 1.0%
Metabolism
In the rabbit, heptan-l-ol is metabolized partly by direct conjugation with glucuronic acid to form an ether glucuronide and mainly by oxidation to the carboxylic acid, which either undergoes further oxidation to CO2 or forms an ester glucuronide
