trans-2-Octen-1-ol Property

Melting point:

-31.5°C (estimate)

Boiling point:

85-87 °C/10 mmHg (lit.)

Density 

0.843 g/mL at 25 °C (lit.)

refractive index 

n20/D 1.4460(lit.)

FEMA 

3887 | (E)-2-OCTEN-1-OL

Flash point:

198 °F

storage temp. 

Sealed in dry,Room Temperature

form 

Liquid

pka

14.49±0.10(Predicted)

color 

colorless

Odor

at 1.00 % in dipropylene glycol. green citrus vegetable fatty

Odor Type

green

Water Solubility 

Insoluble

JECFA Number

1370

BRN 

1720707

LogP

2.82

CAS DataBase Reference

18409-17-1(CAS DataBase Reference)

NIST Chemistry Reference

2-Octen-1-ol, (e)-(18409-17-1)

EPA Substance Registry System

(E)-2-Octen-1-ol (18409-17-1)

Safety

Hazard Codes 

Xi

Risk Statements 

36/37/38-36/38

Safety Statements 

26-36-36/37-37/39

WGK Germany 

3

TSCA 

Yes

HazardClass 

3

HS Code 

29052990

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H315Causes skin irritation

H319Causes serious eye irritation

H335May cause respiratory irritation

Precautionary statements

P261Avoid breathing dust/fume/gas/mist/vapours/spray.

P264Wash hands thoroughly after handling.

P264Wash skin thouroughly after handling.

P271Use only outdoors or in a well-ventilated area.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P302+P352IF ON SKIN: wash with plenty of soap and water.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

trans-2-Octen-1-ol Chemical Properties,Usage,Production

Chemical Properties

clear colorless liquid

Occurrence

Reported present in apple, bilberry, cranberry, guava, orange, grape, melon, peas, strawberry jam, potato, roasted turkey and chicken, cognac, rum, tea, cloudberry, mushroom, kelp, malt, dried bonito and endive.

Definition

ChEBI: (E)-oct-2-en-1-ol is a medium-chain primary fatty alcohol that is (E)-2-octene substituted by a hydroxy group at position 1. It has a role as a flavouring agent and a fragrance. It is an alkenyl alcohol, a medium-chain primary fatty alcohol and a primary allylic alcohol.

Aroma threshold values

Detection: 40 to 840 ppb; recognition: 100 ppb. Aroma characteristics at 1.0%: oily, slightly nutty, fatty waxy, stale creamy, chicken fatty with an old cucumber green nuance.

Taste threshold values

Taste characteristics at 1 to 5 ppm: green, slightly oxidized, oily and nutty, chicken fatty, goaty and creamy on dry out with a cucumber rind nuance.

Synthesis Reference(s)

Journal of the American Chemical Society, 95, p. 2715, 1973 DOI: 10.1021/ja00789a068
Tetrahedron Letters, 19, p. 1145, 1978