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trans-2-Octen-1-ol

Basic information Safety Supplier Related

trans-2-Octen-1-ol Basic information

Product Name:
trans-2-Octen-1-ol
Synonyms:
  • (2E)-2-Octen-1-ol
  • (E)-2-octenol
  • 2-Octen-1-ol, (E)-
  • trans-1-oct-2-enol
  • trans-2-Octenol
  • FEMA 3887
  • (2E)-OCTEN-1-OL
  • 2-OCTEN-1-OL
CAS:
18409-17-1
MF:
C8H16O
MW:
128.21
EINECS:
242-288-2
Product Categories:
  • Acyclic
  • Alkenes
  • Alphabetical Listings
  • Flavors and Fragrances
  • O-P
  • Organic Building Blocks
Mol File:
18409-17-1.mol
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trans-2-Octen-1-ol Chemical Properties

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)
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Safety Information

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

MSDS

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trans-2-Octen-1-ol Usage And Synthesis

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

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