Octan-3-ol

Gefahreninformationscode (GHS)

• Bildanzeige (GHS)

  

• Alarmwort

  Warnung

• Gefahrenhinweise

  H319：Verursacht schwere Augenreizung.

• Sicherheit

  P264：Nach Gebrauch gründlich waschen.

  P264：Nach Gebrauch gründlich waschen.

  P280：Schutzhandschuhe/Schutzkleidung/Augenschutz tragen.

  P305+P351+P338：BEI KONTAKT MIT DEN AUGEN: Einige Minuten lang behutsam mit Wasser spülen. Eventuell vorhandene Kontaktlinsen nach Möglichkeit entfernen. Weiter spülen.

  P337+P313：Bei anhaltender Augenreizung: Ärztlichen Rat einholen/ärztliche Hilfe hinzuziehen.

3-OCTANOL Chemische Eigenschaften,Einsatz,Produktion Methoden

• R-Sätze Betriebsanweisung:

  R36/37/38:Reizt die Augen, die Atmungsorgane und die 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

  3-Octanol has a sweet, nutty, warm, herbaceous odor. Can be prepared in the racemic form by reduction of ethyl-n-amyl ketone with sodium in ether solution.

• Chemische Eigenschaften

  3-Octanol may occur in its optically active form. It is a colorless liquid that has a mushroomy–earthy odor and occurs in mushrooms. 3-Octanol can be obtained by hydrogenation of 3-octanone; it is used in lavender compositions and for impartingmushroom-like odors.

• Chemische Eigenschaften

  Clear colorless liquid

• Chemische Eigenschaften

  3-Octanol has a sweet, oily, nutty, warm, herbaceous odor.

• Occurrence

  It has been identified (free and esterified) in a variety of mint; also reported in lavender and the essential oils of Mentha arvenis var. piperascens and Mentha spicata. Also reported found in apple, banana, cranberry, grapes, papaya, strawberry, sourcherry, lemon, blackberry, Swiss cheese, pork, peas, potato, ginger, Mentha oils, thyme, fish, fried beef, cognac, rum, grape wines, coffee, tea, oats, soybean, mushroom, sweet marjoram, kelp, buckwheat, lemon balm, dried bonito, truffle, passionfruit and pepino fruit (Solanum muricatum).

• Verwenden

  3-Octanol may be used as a reference standard in the determination of the analyte in herb plants using gas chromatography coupled with mass spectrometry (GC-MS).

• Verwenden

  3-Octanol was used as reference compound in detection of volatile metabolites from five fungal species cultivated on two media.

• Verwenden

  3-Octanol is a liquid produced by hydrogenation of ethyl namyl ketone. It is used in fragrances and as an artificial flavoring in foods.

• Definition

  ChEBI: Octan-3-ol is an aliphatic alcohol that is octane substituted by a hydroxy group at position 3. It has a role as a metabolite. It is an aliphatic alcohol and an octanol.

• synthetische

  Can be prepared in the racemic form by reduction of ethyl-n-amyl ketone with sodium in ether solution.

• Aroma threshold values

  Detection: 18 to 250 ppb. Aroma characteristics at 5.0%: earthy, mushroom, diry, musty, creamy, waxy with a slight fermented green minty nuance.

• Taste threshold values

  Taste characteristics at 5 ppm: musty, mushroom, earthy, creamy dairy, dirty with an herbal, minty nuance.

• Allgemeine Beschreibung

  Influence of environment of the TiO₂ photocatalyst on the rate of photocatalytic oxidation of liquid 3-octanol has been investigated.

• Flammability and Explosibility

  Not classified

• Biochem/physiol Actions

  Taste at 10 ppm

• Sicherheitsprofil

  A moderate skin and eye irritant. When heated to decomposition it emits acrid smoke and irritating fumes.

3-OCTANOL Upstream-Materialien And Downstream Produkte

Octan-3-ol Anbieter Lieferant Produzent Hersteller Vertrieb Händler.

Global(226)Suppliers

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