3-OCTANOL Chemical Properties

Melting point:

-45 °C

Boiling point:

174-176 °C (lit.)

Density 

0.818 g/mL at 25 °C (lit.)

vapor density 

~4.5 (vs air)

vapor pressure 

~1 mm Hg ( 20 °C)

refractive index 

n20/D 1.426(lit.)

FEMA 

3581 | 3-OCTANOL

Flash point:

150 °F

storage temp. 

Store below +30°C.

pka

15.44±0.20(Predicted)

form 

Liquid

color 

Clear colorless

Odor

strong, nutty odor

Odor Type

earthy

Water Solubility 

1.5g/L at 25℃

JECFA Number

291

BRN 

1719310

Dielectric constant

7.0300000000000002

LogP

2.73 at 25℃

CAS DataBase Reference

589-98-0(CAS DataBase Reference)

EPA Substance Registry System

3-Octanol (589-98-0)

Safety Information

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26-36

RIDADR 

NA 1993 / PGIII

WGK Germany 

2

RTECS 

RH0855000

TSCA 

Yes

HS Code 

2905 16 85

Toxicity

LD50 orally in Rabbit: > 5000 mg/kg LD50 dermal Rabbit > 5000 mg/kg

MSDS

• Language:English Provider:SigmaAldrich
• Language:English Provider:ACROS
• Language:English Provider:ALFA

3-OCTANOL Usage And Synthesis

Description

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.

Chemical Properties

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

Chemical Properties

Clear colorless liquid

Chemical Properties

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.

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).

Uses

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

Uses

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

Uses

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).

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.

Preparation

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.

General Description

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

Safety Profile

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

3-OCTANOL(589-98-0)Related Product Information

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