1-Octen-3-ol

Bezeichnung:1-Octen-3-ol

CAS-Nr3391-86-4

Englisch Name:1-Octen-3-ol

CBNumberCB5201398

SummenformelC8H16O

Molgewicht128.21

MOL-Datei3391-86-4.mol

Synonyma

Oct-1-en-3-ol

1-Octen-3-ol

1-Octen-3-ol physikalisch-chemischer Eigenschaften

Schmelzpunkt	-49°C
Siedepunkt	84-85 °C/25 mmHg (lit.)
Dichte	0.837 g/mL at 20 °C 0.83 g/mL at 25 °C (lit.)
Dampfdruck	1 hPa (20 °C)
FEMA	2805 \| 1-OCTEN-3-OL
Brechungsindex	n20/D 1.437(lit.)
Flammpunkt	142 °F
storage temp.	Inert atmosphere,Room Temperature
Löslichkeit	Acetonitrile (Slightly), Chloroform, Ethyl Acetate (Slightly)
Aggregatzustand	Liquid
pka	14.63±0.20(Predicted)
Wichte	0.84
Farbe	Clear colorless to pale yellow
Geruch (Odor)	at 10.00 % in dipropylene glycol. mushroom earthy green oily fungal raw chicken
Geruchsart	earthy
Explosionsgrenze	0.9-8%(V)
Wasserlöslichkeit	Not miscible or difficult to mix in water.
JECFA Number	1152
BRN	1744110
InChIKey	VSMOENVRRABVKN-UHFFFAOYSA-N
LogP	2.64
CAS Datenbank	3391-86-4(CAS DataBase Reference)
NIST chemische Informationen	1-Octen-3-ol(3391-86-4)
EPA chemische Informationen	1-Octen-3-ol (3391-86-4)

Sicherheit

Kennzeichnung gefährlicher	Xn
R-Sätze:	22-36/38-20/21/22
S-Sätze:	26-36
RIDADR	2810
WGK Germany	3
RTECS-Nr.	RH3300000
Selbstentzündungstemperatur	245 °C
TSCA	Yes
HazardClass	6.1(b)
PackingGroup	III
HS Code	29052990
Toxizität	LD50 orally in Rabbit: 340 mg/kg LD50 dermal Rabbit 3300 mg/kg

Gefahreninformationscode (GHS)

1-Octen-3-ol Chemische Eigenschaften,Einsatz,Produktion Methoden

R-Sätze Betriebsanweisung:
R22:Gesundheitsschädlich beim Verschlucken.
R36/38:Reizt die Augen und die Haut.
R20/21/22:Gesundheitsschädlich beim Einatmen,Verschlucken und Berührung mit der Haut.
S-Sätze Betriebsanweisung:
S26:Bei Berührung mit den Augen sofort gründlich mit Wasser abspülen und Arzt konsultieren.
S36:DE: Bei der Arbeit geeignete Schutzkleidung tragen.
Beschreibung
l-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. May be prepared from magnesium amyl bromide and acrolein.
Chemische Eigenschaften
1-Octen-3-ol may occur in the optically active form. It is found, for example, in lavender oil and is a steam-volatile component of mushrooms. l-Octen-3-ol is a liquid with an intense mushroom, forest–earthy odor that can be prepared by a Grignard reaction from vinylmagnesium bromide and hexanal. It is used in lavender compositions and in mushroom aromas.
Chemische Eigenschaften
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.
Verwenden
(±)-1-Octen-3-ol, is one of the volatiles responsible for mold`s odor. It can be used in combination with carbon dioxide to attract insects in order to kill them. In animal study, 1-Octen-3-ol has been shown to interfere with dopamine transport in the brain of fruit flies, so it might be an environmental agent involved in parkinsonism.
synthetische
From magnesium amyl bromide and acrolein.
Definition
ChEBI: An alkenyl alcohol with a structure based on a C8 unbranched chain with the hydroxy group at C-2 and unsaturation at C-11C-2.
Aroma threshold values
Detection: 14 ppb; recognition: 25 ppb
Taste threshold values
Taste characteristics at 10 ppm: mushroom, earthy, fungal, green, oily, vegetative, umami sensation and savory-brothy.
Allgemeine Beschreibung
1-Octen-3-ol occurs naturally in mushrooms. It is the most prominent odor volatile produced by fungi such as Aspergillus, Penicillium and Fusarium species. 1-Octen-3-ol is also formed in major quantity when soybeans are soaked in water as a pretreatment before soymilk production. It is also a potent mosquito attractant.
Flammability and Explosibility
Not classified
Handelsname
Matsutakeol (Takasago).
Biochem/physiol Actions
Taste at 0.01-0.20 ppm
Sicherheitsprofil
Poison by ingestion and intravenous routes. Moderately toxic by skin contact. When heated to decomposition it emits acrid smoke and irritating fumes.

1-Octen-3-ol Upstream-Materialien And Downstream Produkte

1-Octen-3-ol Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

3391-86-4, 1-Octen-3-ol Verwandte Suche:

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