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| | 3-OCTANOL Basic information |
| Product Name: | 3-OCTANOL | | Synonyms: | 1-ethylhexanol;3-0ctanol;Amylethylcarbinol;D-n-Octanol;n-Octan-3-ol;Octan-3-ol;DL-3-OCTANOL;ETHYL-N-AMYLCARBINOL | | CAS: | 589-98-0 | | MF: | C8H18O | | MW: | 130.23 | | EINECS: | 209-667-4 | | Product Categories: | alcohol Flavor | | Mol File: | 589-98-0.mol |  |
| | 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 | | Fp | 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 | | LogP | 2.73 at 25℃ | | CAS DataBase Reference | 589-98-0(CAS DataBase Reference) | | EPA Substance Registry System | 3-Octanol (589-98-0) |
| 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 |
| | 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 | Notclassified | | 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 Preparation Products And Raw materials |
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