1-Octen-3-ol Chemical Properties

Melting point:

-49°C

Boiling point:

84-85 °C/25 mmHg (lit.)

Density 

0.837 g/mL at 20 °C 0.83 g/mL at 25 °C (lit.)

vapor pressure 

1 hPa (20 °C)

FEMA 

2805 | 1-OCTEN-3-OL

refractive index 

n20/D 1.437(lit.)

Flash point:

142 °F

storage temp. 

Inert atmosphere,Room Temperature

solubility 

Acetonitrile (Slightly), Chloroform, Ethyl Acetate (Slightly)

form 

Liquid

pka

14.63±0.20(Predicted)

Specific Gravity

0.84

color 

Clear colorless to pale yellow

Odor

at 10.00 % in dipropylene glycol. mushroom earthy green oily fungal raw chicken

Odor Type

earthy

explosive limit

0.9-8%(V)

Water Solubility 

Not miscible or difficult to mix in water.

JECFA Number

1152

BRN 

1744110

InChIKey

VSMOENVRRABVKN-UHFFFAOYSA-N

LogP

2.64

CAS DataBase Reference

3391-86-4(CAS DataBase Reference)

NIST Chemistry Reference

1-Octen-3-ol(3391-86-4)

EPA Substance Registry System

1-Octen-3-ol (3391-86-4)

Safety Information

Hazard Codes 

Xn

Risk Statements 

22-36/38-20/21/22

Safety Statements 

26-36

RIDADR 

2810

WGK Germany 

3

RTECS 

RH3300000

Autoignition Temperature

245 °C

TSCA 

Yes

HazardClass 

6.1(b)

PackingGroup 

III

HS Code 

29052990

Toxicity

LD50 orally in Rabbit: 340 mg/kg LD50 dermal Rabbit 3300 mg/kg

MSDS

• Language:English Provider:1-Octen-3-ol
• Language:English Provider:ACROS
• Language:English Provider:SigmaAldrich
• Language:English Provider:ALFA

1-Octen-3-ol Usage And Synthesis

Description

1-octen-3-ol, octenol (also known as mushroom alcohol) is a kind of secondary alcohol. It can emit special smell that can attract the biting insects such as mosquitoes. It is contained in the breath and sweat of mammals, and seems to be appreciated by insects such as mosquitoes. It is mainly produced by some plants and fungi including mushrooms and lemon balm through oxidative breakdown of linoleic acid. It can be used in combination with carbon dioxide to attract the insects to kill them. In addition, it can also be used as a food additive and used in certain perfumes. However, in animal study, it could disrupt dopamine homeostasis, and might be potentially involved in Parkinsonism.

Chemical Properties

1-Octen-3-Ol is a colorless to yellow liquid with a mushroom, green, vegetable, and fatty odor. It is used in edible flavor blends such as mushroom, tomato, potato, milk, and nut.It is a secondary alcohol derived from 1-octene. It is an unsaturated alcohol that exists as two enantiomers, the (R)-(–)-form and the (S)-(+)-form. It is found most often as the racemic mixture.
Common Applications

• cheese
• lavender
• potato
• savoury
• asparagus
• carrot
• cucumber
• mushroom

Natural occurrence: Clover, cooked artichoke, fish, mushroom, peas, soybeans, wheat bread, tea, and beef.

Uses

1. 1-Octen-3-ol is a chemical that attracts biting insects such as mosquitoes. It occurs naturally in some plants, fungi, and molds; and it is a metabolite of linoleic acid. It is also found in human breath and sweat, which is unfortunate because it attracts mosquitoes and other biting insects and it was once believed that insect repellent DEET works by blocking the insects' octenol odorant receptors.
2. Used as a flavoring agent in cheese and chocolate.
3. Used as a perfuming agent in cosmetic industry.
4. Since the discovery in the early 1980s that 1-octen-3-ol, isolated from oxen breath, attracts tsetse fly, there has been growing interest in exploring the use of this semiochemical as a possible generic lure for trapping host-seeking mosquitoes. Intriguingly, traps baited with 1-octen-3-ol captured significantly more females of the malaria mosquito, Anopheles gambiae, and the yellow fever mosquito, Aedes aegypti, than control traps, but failed to attract the southern house mosquito, Culex quinquefasciatus.

References

1. http://www.chm.bris.ac.uk/motm/octenol/octenolh.htm
2. https://en.wikipedia.org/wiki/1-Octen-3-ol

Description

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.

Chemical Properties

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.

Chemical Properties

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.

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.

Uses

(±)-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.

Preparation

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.

General Description

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

Trade name

Matsutakeol (Takasago).

Biochem/physiol Actions

Taste at 0.01-0.20 ppm

Safety Profile

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(3391-86-4)Related Product Information

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