Category: flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless clear liquid (est) |
Assay: | 96.00 to 100.00 sum of isomers
|
Food Chemicals Codex Listed: | No |
Specific Gravity: | 0.81300 to 0.81900 @ 25.00 °C.
|
Pounds per Gallon - (est).: | 6.765 to 6.815
|
Refractive Index: | 1.42800 to 1.43900 @ 20.00 °C.
|
Boiling Point: | 59.00 to 60.00 °C. @ 16.00 mm Hg
|
Boiling Point: | 174.00 to 182.00 °C. @ 760.00 mm Hg
|
Vapor Pressure: | 1.063000 mmHg @ 25.00 °C. (est) |
Vapor Density: | 4.3 ( Air = 1 ) |
Flash Point: | 125.00 °F. TCC ( 51.67 °C. )
|
logP (o/w): | 2.180 (est) |
Soluble in: |
| alcohol | | water, 895.4 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Stability: |
| alcoholic fine fragrance, good | | antiperspirant, good | | fabric softener, good | | hypochlorite bleach, poor | | liquid detergent, fair | | perborate powder detergent, fair | | soap, good | | toiletry application, good |
Organoleptic Properties:
Odor Type: earthy |
Odor Strength:high , recommend smelling in a 1.00 % solution or less |
Substantivity: > 4 hour(s) at 100.00 % |
herbal mushroom earthy musty dirty |
Odor Description:at 1.00 % in dipropylene glycol. herbal mushroom earthy musty dirty |
earthy metallic mushroom vegetable cabbage broccoli savory fishy chicken |
Odor Description:at 0.10 % in triacetin. Intense earthy, metallic, mushroom-like with vegetative nuances of cabbage and broccoli. It has minor savory notes of fish and chicken Mosciano, Gerard P&F 26, No. 5, 68, (2001) |
Flavor Type: earthy |
creamy earthy mushroom fishy vegetable |
Taste Description: at 0.01 - 0.20 ppm. Intense creamy earthy mushroom with fishy and vegetative nuances Mosciano, Gerard P&F 26, No. 5, 68, (2001) |
Odor and/or flavor descriptions from others (if found). |
Bedoukian Research |
1-OCTEN-3-ONE (50% IN 1-OCTEN-3-OL) ≥49.0%, Kosher |
Odor Description:mushroom-like Used in compositions where an earthy note is needed. |
Taste Description:Strong musty, mushroom Used in mushroom flavors and for an earthy note. |
R C Treatt & Co Ltd |
1-Octen-3-one Kosher |
Odor Description:distinct mushroom |
Taste Description:mushroom Used in flavours for snack foods: in baked goods at 2ppm, and sauces/soups at 1ppm. |
Cosmetic Information:
Suppliers:
Anhui Suzhou Jinli Aromatic Chemicals |
1-Octen-3-one
Odor: fresh clay, mushroom, vegetable |
Augustus Oils |
1-Octen-3-One 50%
|
Services |
Bedoukian Research |
1-OCTEN-3-ONE (50% IN 1-OCTEN-3-OL)
≥49.0%, Kosher Odor: mushroom-like Use: Used in compositions where an earthy note is needed. Flavor: Strong musty, mushroom Used in mushroom flavors and for an earthy note. |
Beijing Lys Chemicals |
1-Octen-3-one
|
BOC Sciences |
For experimental / research use only. |
1-Octen-3-one >98%
|
Charkit Chemical |
OCTEN-3-ONE, 1- FEMA 3515
|
DeLong Chemicals America |
1-Octen-3-one, Kosher
|
Endeavour Specialty Chemicals |
1-Octen-3-one (10% in Triacetin)
|
Speciality Chemical Product Groups |
Endeavour Specialty Chemicals |
1-Octen-3-one (stabilised 0.1% Tocopherol)
|
Ernesto Ventós |
AMYL VINYL KETONE
Odor: MUSHROOM, HERBAL, EARTHY |
O'Laughlin Industries |
1-OCTEN?ONE
|
Penta International |
1-OCTEN-3-ONE (50% IN 1-OCTEN-3-OL)
|
Penta International |
1-OCTEN-3-ONE NATURAL 1% IN NEOBEE
|
Penta International |
1-OCTEN-3-ONE PURE
|
R C Treatt & Co Ltd |
1-Octen-3-one
Kosher Odor: distinct mushroom Flavor: mushroom Used in flavours for snack foods: in baked goods at 2ppm, and sauces/soups at 1ppm. |
Reincke & Fichtner |
1-Octen-3-one
|
Riverside Aromatics |
1-OCTEN-3-ONE, NATURAL, 1% IN ETHANOL
|
Robertet |
OCTEN-1-ONE-3
Pure & Nat (EU) |
Seasons and Harvest / Crop calendar |
Robinson Brothers |
1-Octen-3-one (10% in Triacetin)
|
https://www.robinsonbrothers.uk/chemistry-competences |
Robinson Brothers |
1-Octen-3-one (stabilised 0.1% Tocopherol)
|
Santa Cruz Biotechnology |
For experimental / research use only. |
1-Octen-3-one ;≥98%
|
Sigma-Aldrich |
1-Octen-3-one, 50ÿwt. % in 1-octen-3-ol, stabilized, FG
Odor: cucumber; mushroom; vegetable; earthy |
Certified Food Grade Products |
Synerzine |
1-Octen-3-one
|
Taytonn ASCC |
1-Octen-3-one
Odor: Earthy, Herbal/ Herbaceous, Mushroom, Musty |
TCI AMERICA |
For experimental / research use only. |
1-Octen-3-one >95.0%(GC)
|
United International |
1-Octen-3-one 50% in PG
|
United International |
1-Octen-3-one
|
WholeChem |
1-Octen-3-one
|
Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | Xn - Harmful. |
R 10 - Flammable. R 22 - Harmful if swallowed. R 36/38 - Irritating to skin and eyes. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 20/21 - When using do not eat, drink or smoke. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 37/39 - Wear suitable gloves and eye/face protection.
|
|
Hazards identification |
|
Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
|
Pictogram | |
|
Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
oral-rat LD50 175 mg/kg Used in flavours for snack foods: in baked goods at 2ppm, and sauces/soups at 1ppm.
|
Dermal Toxicity: |
skin-rabbit LD50 3300 mg/kg Used in flavours for snack foods: in baked goods at 2ppm, and sauces/soups at 1ppm.
|
Inhalation Toxicity: |
Not determined
|
Safety in Use Information:
Category: | flavor and fragrance agents |
RIFM Fragrance Material Safety Assessment: Search |
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
Recommendation for 1-octen-3-one usage levels up to: | | 0.5000 % in the fragrance concentrate.
|
|
Maximised Survey-derived Daily Intakes (MSDI-EU): | 1.50 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.10 (μg/capita/day) |
Structure Class: | II |
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). |
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library |
publication number: 10 |
Click here to view publication 10 |
| average usual ppm | average maximum ppm |
baked goods: | - | 2.00000 |
beverages(nonalcoholic): | - | - |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | - |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | - | - |
fruit ices: | - | - |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | - | 1.00000 |
hard candy: | - | - |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | - | 1.00000 |
milk products: | - | - |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | - | - |
soups: | - | 1.00000 |
sugar substitutes: | - | - |
sweet sauces: | - | - |
|
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). |
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. |
| average usage mg/kg | maximum usage mg/kg |
Dairy products, excluding products of category 02.0 (01.0): | 3.00000 | 15.00000 |
Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 2.00000 | 10.00000 |
Edible ices, including sherbet and sorbet (03.0): | 3.00000 | 15.00000 |
Processed fruit (04.1): | - | - |
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | 2.00000 | 10.00000 |
Confectionery (05.0): | 4.00000 | 20.00000 |
Chewing gum (05.3): | - | - |
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 2.00000 | 10.00000 |
Bakery wares (07.0): | 5.00000 | 25.00000 |
Meat and meat products, including poultry and game (08.0): | 1.00000 | 5.00000 |
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 1.00000 | 5.00000 |
Eggs and egg products (10.0): | 1.00000 | 5.00000 |
Sweeteners, including honey (11.0): | 1.00000 | 5.00000 |
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 2.00000 | 10.00000 |
Foodstuffs intended for particular nutritional uses (13.0): | 3.00000 | 15.00000 |
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 2.00000 | 10.00000 |
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 4.00000 | 20.00000 |
Ready-to-eat savouries (15.0): | 5.00000 | 25.00000 |
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 2.00000 | 10.00000 |
Safety References:
European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
|
European Food Safety Authority (EFSA) reference(s):
|
List of apha, beta-Unsaturated Aldehydes and Ketones representative of FGE.19 substances for Genotoxicity Testing [1] - Statement of the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF) View page or View pdf
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Scientific Opinion on Flavouring Group Evaluation 205 (FGE.205): Consideration of genotoxicity data on representatives for 13 a,ß-unsaturated aliphatic ketones with terminal double bonds and precursors from chemical subgroup 1.2.2 of FGE.19 by EFSA View page or View pdf
|
Scientific opinion of Flavouring Group Evaluation 205 Revision 1 (FGE.205Rev1): consideration of genotoxicity data on representatives for 13 a,ß-unsaturated aliphatic ketones with terminal double bonds and precursors from chemical subgroup 1.2.2 of FGE.19 View page or View pdf
|
Scientific Opinion on Flavouring Group Evaluation 63, Revision 3 (FGE.63Rev3): aliphatic secondary alcohols, ketones and related esters evaluated by JECFA (59th and 69th meetings) structurally related to saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids evaluated by EFSA in FGE.07Rev4 View page or View pdf
|
Safety and efficacy of oct-1-en-3-ol, pent-1-en-3-ol, oct-1-en-3-one, oct-1-en-3-yl acetate, isopulegol and 5-methylhept-2-en-4-one, belonging to chemical group 5 and of isopulegone and a-damascone belonging to chemical group 8 when used as flavourings for all animal species View page or View pdf
|
EPI System: View |
AIDS Citations:Search |
Cancer Citations:Search |
Toxicology Citations:Search |
EPA Substance Registry Services (TSCA):4312-99-6 |
EPA ACToR:Toxicology Data |
EPA Substance Registry Services (SRS):Registry |
Laboratory Chemical Safety Summary :61346 |
National Institute of Allergy and Infectious Diseases:Data |
WISER:UN 2810 |
WGK Germany:3 |
oct-1-en-3-one |
Chemidplus:0004312996 |
References:
Other Information:
Potential Blenders and core components note
For Odor |
aldehydic |
nonanal (aldehyde C-9) FL/FR |
amber |
alpha- ambrinol FL/FR |
ambroxan FL/FR |
animal |
costus valerolactone FR |
para- cresyl caprylate FL/FR |
balsamic |
benzyl benzoate FL/FR |
benzyl salicylate FL/FR |
(E)- benzyl tiglate FL/FR |
iso bornyl acetate FL/FR |
laevo- bornyl acetate FL/FR |
bornyl formate FL/FR |
iso butyl cinnamate FL/FR |
cinnamyl alcohol FL/FR |
clover nitrile FR |
3- phenyl propyl alcohol FL/FR |
berry |
raspberry ketone methyl ether FL/FR |
camphoreous |
laevo- fenchone FL/FR |
caramellic |
maltol FL/FR |
citrus |
bergamot oil FL/FR |
grapefruit pentanol FR |
blood orange oil italy FL/FR |
10- undecen-1-ol FL/FR |
cocoa |
2-iso butyl-3,5-(and 3,6)-dimethyl pyrazine FL/FR |
coconut |
gamma- heptalactone FL/FR |
gamma- nonalactone (aldehyde C-18 (so-called)) FL/FR |
earthy |
dibenzyl ether FL/FR |
2- ethyl fenchol FL/FR |
2- ethyl hexyl acetate FL/FR |
geosmin FL/FR |
1- nonen-3-ol FL/FR |
3- octanol FL/FR |
(Z)-4- octen-1-ol FL/FR |
3- octen-2-one FL/FR |
1- octen-3-ol FL/FR |
(E+Z)-2,4,8- trimethyl-3,7-nonadien-2-ol FL/FR |
fatty |
decanol FL/FR |
(E)-2- decenal FL/FR |
fermented |
butyl laevo-lactate FL/FR |
floral |
alpha- amyl cinnamaldehyde FL/FR |
iso amyl salicylate FL/FR |
benzyl acetate FL/FR |
benzyl alcohol FL/FR |
citronellol FL/FR |
coriander seed oil FL/FR |
cyclamen aldehyde FL/FR |
cyclohexyl ethyl alcohol FL/FR |
9- decen-1-ol FL/FR |
dimethyl anthranilate FL/FR |
dimethyl benzyl carbinol FL/FR |
dimethyl benzyl carbinyl acetate FL/FR |
dimethyl benzyl carbinyl butyrate FL/FR |
6,8- dimethyl-2-nonanol FR |
floral pyranol FR |
gardenia oxide FR |
geraniol FL/FR |
geranium oil morocco FL/FR |
heliotropyl acetate FL/FR |
heliotropyl diethyl acetal FR |
herbal pyran FR |
(Z)-3- hexen-1-yl salicylate FL/FR |
alpha- hexyl cinnamaldehyde FL/FR |
ho leaf oil FR |
hyacinth ether FR |
hydroxycitronellal FL/FR |
iso jasmone FL/FR |
leerall FR |
lilyall FR |
laevo- linalool FL/FR |
linalool FL/FR |
linalool oxide FL/FR |
methyl dihydrojasmonate FL/FR |
2- methyl-4-phenyl butanal FL/FR |
mimosa absolute france FL/FR |
muguet carboxaldehyde FR |
muguet octadienol FR |
nerol FL/FR |
nerolidol FL/FR |
nonanol FL/FR |
nonyl octanoate FL/FR |
octyl acetate FL/FR |
orris pyridine 25% IPM FR |
peony alcohol FR |
phenethyl acetate FL/FR |
phenethyl alcohol FL/FR |
phenethyl butyl ether FR |
phenethyl formate FL/FR |
2- phenyl propionaldehyde dimethyl acetal FL/FR |
2- phenyl propionaldehyde ethylene glycol acetal FR |
rhodinol FL/FR |
rose butanoate FL/FR |
tetrahydrolinalool FL/FR |
tuberose absolute (from pommade) FL/FR |
violet methyl carbonate FR |
fresh |
10- undecen-1-yl acetate FL/FR |
fruity |
3- allyl oxy-1,4-dimethyl bicyclo(3.2.1)octane FR |
benzyl propionate FL/FR |
gamma- decalactone FL/FR |
ethyl 2-ethyl acetoacetate FL/FR |
2- methyl butyl isovalerate FL/FR |
octyl propionate FL/FR |
gamma- undecalactone (aldehyde C-14 (so-called)) FL/FR |
fungal |
1- decen-3-ol FL/FR |
methyl 2-furoate FL/FR |
green |
acetaldehyde ethyl phenethyl acetal FL/FR |
butyl lactate FL/FR |
cortex pyridine FL/FR |
galbanum oil FL/FR |
(Z)-3- hexen-1-yl benzoate FL/FR |
(Z)-3- hexen-1-yl tiglate FL/FR |
(Z)- leaf acetal FL/FR |
melon acetal FL/FR |
methyl heptine carbonate FL/FR |
(E,Z)-2,6- nonadien-1-ol FL/FR |
(E,Z)-2,6- nonadienal FL/FR |
(Z)-5- octen-1-ol FL/FR |
phenyl acetaldehyde dimethyl acetal FL/FR |
3- phenyl propionaldehyde FL/FR |
iso propyl quinoline FR |
4-iso propyl quinoline FL/FR |
violet decenol FR |
herbal |
carum carvi fruit oil FL/FR |
clary sage oil france FL/FR |
daucus carota fruit oil FL/FR |
dimethyl cyclormol (IFF) FR |
geranium concrete FL/FR |
guava leaf oil cuba FR |
ilex paraguariensis leaf solid extract FL/FR |
abrialis lavandin oil FL/FR |
lavender absolute bulgaria FL/FR |
linalyl acetate FL/FR |
2- methyl-3-buten-2-ol FL/FR |
3- octanone FL/FR |
1- octen-3-yl acetate FL/FR |
thyme oil (thymus zygis gracillis) spain FL/FR |
honey |
methyl phenyl acetate FL/FR |
phenethyl furoate FL/FR |
marine |
green algae absolute FL/FR |
marine pyridine FR |
melon |
watermelon ketone FR |
minty |
peppermint oil idaho FL/FR |
mossy |
oakmoss absolute FL/FR |
veramoss (IFF) FR |
mushroom |
3- octen-2-ol FL/FR |
(R)-1- octen-3-ol FL/FR |
1- octen-3-yl butyrate FL/FR |
musk |
ethylene brassylate FL/FR |
omega- pentadecalactone FL/FR |
phenolic |
ortho- guaiacol FL/FR |
powdery |
para- anisyl alcohol FL/FR |
spicy |
4- ethyl guaiacol FL/FR |
ginger oleoresin FL/FR |
2- octanol FL/FR |
pimenta acris leaf oil FL/FR |
terpenic |
alpha- terpineol FL/FR |
tonka |
gamma- hexalactone FL/FR |
vanilla |
vanilla bean absolute (vanilla planifolia) FL/FR |
vegetable |
methional FL/FR |
waxy |
decyl acetate FL/FR |
1- dodecanol FL/FR |
ethyl laurate FL/FR |
methyl laurate FL/FR |
(Z)-3- nonen-1-ol FL/FR |
woody |
amber carbinol FR |
patchouli ethanone FR |
patchouli oil FL/FR |
santall FR |
sclareolide FL/FR |
woody acetate FR |
(Z)- woody amylene FR |
yeasty |
2- octen-4-one FL/FR |
For Flavor |
No flavor group found for these |
green algae absolute FL/FR |
bornyl formate FL/FR |
2-iso butyl-3,5-(and 3,6)-dimethyl pyrazine FL/FR |
2- ethyl hexyl acetate FL/FR |
2- ethyl-4,5-dimethyl oxazole FL |
geosmin FL/FR |
methionyl acetate FL |
tris( methyl thio) methane FL |
2- methyl-3-buten-2-ol FL/FR |
2- methyl-4-phenyl butanal FL/FR |
nonyl octanoate FL/FR |
(Z)-4- octen-1-ol FL/FR |
(E)-2- penten-1-ol FL |
2- pentyl-1-buten-3-one FL |
phenethyl furoate FL/FR |
4-iso propyl quinoline FL/FR |
(E+Z)-2,4,8- trimethyl-3,7-nonadien-2-ol FL/FR |
10- undecen-1-ol FL/FR |
aldehydic |
aldehydic |
nonanal (aldehyde C-9) FL/FR |
amber |
alpha- ambrinol FL/FR |
animal |
para- cresyl caprylate FL/FR |
apple |
(E,Z)-2,6- nonadien-1-ol FL/FR |
balsamic |
benzyl benzoate FL/FR |
benzyl salicylate FL/FR |
(E)- benzyl tiglate FL/FR |
laevo- bornyl acetate FL/FR |
iso butyl cinnamate FL/FR |
berry |
raspberry ketone methyl ether FL/FR |
buttery |
butyl laevo-lactate FL/FR |
camphoreous |
laevo- fenchone FL/FR |
caramellic |
maltol FL/FR |
methyl 2-furoate FL/FR |
citrus |
bergamot oil FL/FR |
laevo- linalool FL/FR |
linalool FL/FR |
nerol FL/FR |
blood orange oil italy FL/FR |
alpha- terpineol FL/FR |
coconut |
gamma- nonalactone (aldehyde C-18 (so-called)) FL/FR |
creamy |
acetyl ethyl carbinol FL |
gamma- hexalactone FL/FR |
3- octen-2-one FL/FR |
gamma- undecalactone (aldehyde C-14 (so-called)) FL/FR |
earthy |
1- decen-3-ol FL/FR |
difurfuryl sulfide FL |
2- ethyl fenchol FL/FR |
1- hexen-3-yl acetate FL |
1- nonen-3-ol FL/FR |
1,8- octane dithiol FL |
estery |
octyl propionate FL/FR |
fatty |
dimethyl sulfoxide FL |
(Z)-3- hexen-1-yl benzoate FL/FR |
fermented |
methyl thio isovalerate FL |
floral |
citronellol FL/FR |
dimethyl benzyl carbinyl acetate FL/FR |
dimethyl benzyl carbinyl butyrate FL/FR |
geraniol FL/FR |
geranium oil morocco FL/FR |
heliotropyl acetate FL/FR |
linalyl acetate FL/FR |
methyl dihydrojasmonate FL/FR |
methyl phenyl acetate FL/FR |
phenethyl alcohol FL/FR |
rhodinol FL/FR |
tetrahydrolinalool FL/FR |
tuberose absolute (from pommade) FL/FR |
fruity |
para- anisyl alcohol FL/FR |
benzyl acetate FL/FR |
benzyl alcohol FL/FR |
benzyl propionate FL/FR |
gamma- decalactone FL/FR |
dibenzyl ether FL/FR |
dimethyl anthranilate FL/FR |
ethyl 2-ethyl acetoacetate FL/FR |
2- methyl butyl isovalerate FL/FR |
2- phenyl propionaldehyde dimethyl acetal FL/FR |
rose butanoate FL/FR |
greasy |
10- undecen-1-yl acetate FL/FR |
green |
acetaldehyde ethyl phenethyl acetal FL/FR |
iso amyl salicylate FL/FR |
butyl lactate FL/FR |
cinnamyl alcohol FL/FR |
cortex pyridine FL/FR |
cyclamen aldehyde FL/FR |
cyclohexyl ethyl alcohol FL/FR |
galbanum oil FL/FR |
(Z)-3- hexen-1-yl salicylate FL/FR |
(Z)-3- hexen-1-yl tiglate FL/FR |
iso jasmone FL/FR |
(Z)- leaf acetal FL/FR |
linalool oxide FL/FR |
melon acetal FL/FR |
methyl heptine carbonate FL/FR |
nerolidol FL/FR |
(E,Z)-2,6- nonadienal FL/FR |
oakmoss absolute FL/FR |
(Z)-5- octen-1-ol FL/FR |
1- octen-3-yl acetate FL/FR |
phenethyl formate FL/FR |
phenyl acetaldehyde dimethyl acetal FL/FR |
3- phenyl propionaldehyde FL/FR |
herbal |
carum carvi fruit oil FL/FR |
clary sage oil france FL/FR |
coriander seed oil FL/FR |
daucus carota fruit oil FL/FR |
geranium concrete FL/FR |
ilex paraguariensis leaf solid extract FL/FR |
abrialis lavandin oil FL/FR |
lavender absolute bulgaria FL/FR |
oregano oleoresin FL |
thyme oil (thymus zygis gracillis) spain FL/FR |
honey |
phenethyl acetate FL/FR |
lactonic |
gamma- heptalactone FL/FR |
medicinal |
dimethyl benzyl carbinol FL/FR |
minty |
peppermint oil idaho FL/FR |
mushroom |
3- octanone FL/FR |
3- octen-2-ol FL/FR |
1- octen-3-ol FL/FR |
(R)-1- octen-3-ol FL/FR |
1- octen-3-yl butyrate FL/FR |
musk |
ethylene brassylate FL/FR |
musty |
3- octanol FL/FR |
phenolic |
propyl 2-furoate FL |
soapy |
1- dodecanol FL/FR |
solvent |
2- ethyl furan FL |
spicy |
ginger oleoresin FL/FR |
2- octanol FL/FR |
3- phenyl propyl alcohol FL/FR |
pimenta acris leaf oil FL/FR |
turmeric oleoresin FL |
sulfurous |
O- ethyl S-1-methoxyhexan-3-yl carbonothioate FL |
1-( methyl thio)-2-butanone FL |
2- naphthyl mercaptan FL |
tomato |
methional FL/FR |
tropical |
alpha- amyl cinnamaldehyde FL/FR |
vanilla |
omega- pentadecalactone FL/FR |
vanilla bean absolute (vanilla planifolia) FL/FR |
vegetable |
2- octen-4-one FL/FR |
waxy |
decanol FL/FR |
9- decen-1-ol FL/FR |
(E)-2- decenal FL/FR |
decyl acetate FL/FR |
ethyl laurate FL/FR |
alpha- hexyl cinnamaldehyde FL/FR |
hydroxycitronellal FL/FR |
methyl laurate FL/FR |
mimosa absolute france FL/FR |
nonanol FL/FR |
(Z)-3- nonen-1-ol FL/FR |
octyl 2-furoate FL |
octyl acetate FL/FR |
woody |
ambroxan FL/FR |
iso bornyl acetate FL/FR |
4- ethyl guaiacol FL/FR |
ortho- guaiacol FL/FR |
patchouli oil FL/FR |
sclareolide FL/FR |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| amyl vinyl ketone | N- | amyl vinyl ketone | | oct-1-en-3-one | | octen-1-one-3 | 1- | octen-3-one (50% in 1-octen-3-ol) | 1- | octen-3-one natural | 1- | octen-3-one pure | 1- | octen-3-one solution | N- | pentyl vinyl ketone | | vinyl amyl ketone |
Articles:
PubMed:Gas Chromatography-Mass Spectrometry Method Optimized Using Response Surface Modeling for the Quantitation of Fungal Off-Flavors in Grapes and Wine. |
PubMed:Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels. |
PubMed:Common gas phase molecules from fungi affect seed germination and plant health in Arabidopsis thaliana. |
PubMed:Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea). |
PubMed:Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products. |
PubMed:Cold enzymatic bleaching of fluid whey. |
PubMed:Analysis and sensory evaluation of jostaberry (Ribes x nidigrolaria Bauer) volatiles. |
PubMed:Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour. |
PubMed:Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles. |
PubMed:Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME. |
PubMed:Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue. |
PubMed:Effect of addition of commercial rosemary extracts on potent odorants in cooked beef. |
PubMed:Multiple headspace-solid-phase microextraction: an application to quantification of mushroom volatiles. |
PubMed:Identification of aroma active compounds of cereal coffee brew and its roasted ingredients. |
PubMed:Detection and quantification of natural contaminants of wine by gas chromatography-differential ion mobility spectrometry (GC-DMS). |
PubMed:Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum). |
PubMed:Evaluation of fast volatile analysis for detection of Botrytis cinerea infections in strawberry. |
PubMed:Off-flavor related volatiles in soymilk as affected by soybean variety, grinding, and heat-processing methods. |
PubMed:Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate. |
PubMed:Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems. |
PubMed:Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys. |
PubMed:Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius). |
PubMed:Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried. |
PubMed:Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography-olfactometry. |
PubMed:Identification of impact odorants contributing to fresh mushroom off-flavor in wines: incidence of their reactivity with nitrogen compounds on the decrease of the olfactory defect. |
PubMed:Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses. |
PubMed:Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets. |
PubMed:Extraction of Teucrium manghuaense and evaluation of the bioactivity of its extract. |
PubMed:Characteristic aroma-active compounds of Korean perilla (Perilla frutescens Britton) leaf. |
PubMed:Iron is an essential cause of fishy aftertaste formation in wine and seafood pairing. |
PubMed:Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese. |
PubMed:Identification of odor impact compounds of Tagetes minuta L. essential oil: comparison of two GC-olfactometry methods. |
PubMed:Novel character impact compounds in Yuzu (Citrus junos Sieb. ex Tanaka) peel oil. |
PubMed:Volatile compounds in dry-cured Serrano ham subjected to high pressure processing. Effect of the packaging material. |
PubMed:Gas chromatography/sniffing port analysis of aroma compounds released under mouth conditions. |
PubMed:Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof. |
PubMed:Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC-O and GC-MS. |
PubMed:Temporal changes in aroma release of Longjing tea infusion: interaction of volatile and nonvolatile tea components and formation of 2-butyl-2-octenal upon aging. |
PubMed:Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms. |
PubMed:Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction. |
PubMed:Aroma components of American country ham. |
PubMed:Selected odor compounds in cooked soymilk as affected by soybean materials and direct steam injection. |
PubMed:Light-induced off-flavor development in cloudy apple juice. |
PubMed:Effect of cold storage and packaging material on the major aroma components of sweet cream butter. |
PubMed:Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk. |
PubMed:Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis. |
PubMed:Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection. |
PubMed:Asymmetric induction in hydrogen-mediated reductive aldol additions to alpha-amino aldehydes catalyzed by rhodium: selective formation of syn-stereotriads directed by intramolecular hydrogen-bonding. |
PubMed:Characterization of some mushroom and earthy off-odors microbially induced by the development of rot on grapes. |
PubMed:Key odor impact compounds in three yeast extract pastes. |
PubMed:Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.). |
PubMed:Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades. |
PubMed:Volatile constituents of Semnostachya menglaensis Tsui. |
PubMed:Enzymatic hydrogenation of trans-2-nonenal in barley. |
PubMed:Identification of metallic-smelling 1-octen-3-one and 1-nonen-3-one from solutions of ferrous sulfate. |
PubMed:Volatile organic compounds in natural biofilm in polyethylene pipes supplied with lake water and treated water from the distribution network. |
PubMed:Halogenated natural products in five species of Antarctic sponges: compounds with POP-like properties? |
PubMed:Characteristic volatiles from young and aged fruiting bodies of wild Polyporus sulfureus (Bull.:Fr.) Fr. |
PubMed:Determination of odour-causing volatile organic compounds in cork stoppers by multiple headspace solid-phase microextraction. |
PubMed:Aroma compounds in sweet whey powder. |
PubMed:Transition-metal-mediated synthesis of novel carbocyclic nucleoside analogues with antitumoral activity. |
PubMed:Carbon-carbon bond formation by radical addition-fragmentation reactions of O-alkylated enols. |
PubMed:Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion. |
PubMed:Identification and sensory evaluation of volatile compounds in oxidized porcine liver. |
PubMed:Odorants in breast milk. |
PubMed:Odorants generated by thermally induced degradation of phospholipids. |
PubMed:Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses. |
PubMed:Induced responses in clover to an herbaceous mite. |
PubMed:Odor-active compounds of Iberian hams with different aroma characteristics. |
PubMed:Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays. |
PubMed:Character impact odorants of the apple cultivars Elstar and Cox Orange. |
PubMed:Impact odorants contributing to the fungus type aroma from grape berries contaminated by powdery mildew (Uncinula necator); incidence of enzymatic activities of the yeast Saccharomyces cerevisiae. |
PubMed:Sensory and chemical changes in tomato sauces during storage. |
PubMed:Characterization of the most odor-active compounds of Iberian ham headspace. |
PubMed:Development of new chiral building blocks for synthesis of bicyclo[3.3.0]octane compounds. |
PubMed:Volatile flavor components of stored nonfat dry milk. |
PubMed:Aroma components of cooked tail meat of American lobster (Homarus americanus). |
PubMed:Aroma components of an oil-based grill flavoring by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis. |
PubMed:Quantification of key odorants formed by autoxidation of arachidonic acid using isotope dilution assay. |
PubMed:Identification of potent odorants formed by autoxidation of arachidonic acid: structure elucidation and synthesis of (E,Z,Z)-2,4,7-tridecatrienal. |
PubMed:Aroma-active components of nonfat dry milk. |
PubMed:Aroma profiles of vegetable oils varying in fatty acid composition vs. concentrations of primary and secondary lipid oxidation products. |
PubMed:Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage. |
PubMed:Aroma of fresh oysters Crassostrea gigas: composition and aroma notes. |
PubMed:Aroma-active compounds of miniature beefsteakplant (Mosla dianthera Maxim). |
PubMed:Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques. |
PubMed:First attempt of odorant quantitation using gas chromatography-olfactometry. |
PubMed:Identification of character impact odorants of different soybean lecithins. |
PubMed:Synthesis of deuterated volatile lipid degradation products to be used as internal standards in isotope dilution assays. 2. Vinyl ketones. |
PubMed:Volatile composition of sunflower oil-in-water emulsions during initial lipid oxidation: influence of pH. |
PubMed:Quantification and sensory studies of character impact odorants of different soybean lecithins. |
PubMed:Volatile flavor components of rice cakes. |
PubMed:Use of an autosampler for dynamic headspace extraction of volatile compounds from grains and effect of added water on the extraction. |
PubMed:Characterization of aroma volatiles in tomatoes by sensory analyses. |
PubMed:Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses. |
PubMed:Purification and characterization of two enone reductases from Saccharomyces cerevisiae. |
PubMed:Correlation of 1-octen-3-one with antixenotic resistance in subterranean clover cotyledons to red-legged earth mite,Halotydeus destructor (Acarina: Penthaleidae). |
PubMed:Irradiation-induced off-odour in chicken and its possible control. |
PubMed:Electroantennogram response of alfalfa seed chalcid,Bruchophagus roddi (Hymenoptera: Eurytomidae) to host- and nonhost-plant volatiles. |
PubMed:Fungal volatiles: Semiochemicals for stored-product beetles (Coleoptera: Cucujidae). |
PubMed:Monoterpenes and microbial metabolites in the soil. |
PubMed:Inhibitory activities and inhibition specificities of caffeic acid derivatives and related compounds toward 5-lipoxygenase. |
PubMed:Metabolic activation of olefins. Conversion of 1-octene to a putative reactive intermediate 1-octen-3-one: an alternative pathway to epoxidation. |
PubMed:Volatile constituents of Trichothecium roseum. |
PubMed:[Studies on mushroom flavours. 1. Organoleptic significance of constituents of the cultivated mushroom, agaricus bisporus]. |
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Mushroom flavour component (shiitake, matsutake). Also present in cranberry, melon, cape gooseberry, peas, potato, mustards, wheat bread, other breads, coriander seed, dill basil varieties and soybean. Contributes to aroma of cooked artichokes (Cynara scolymus) and many other foods
Oct-1-en-3-one (CH2=CHC(=O)(CH2)4CH3), also known as 1-octen-3-one, is the odorant that is responsible for the typical metallic smell of metals and blood coming into contact with skin. Oct-1-en-3-one has a strong metallic mushroom-like odor with an odor detection threshold of 0.03 - 1.12 µg/m³ and it is the main compound responsible for the "smell of metal", followed by decanal (smell: orange skin, flowery) and nonanal (smell: tallowy, fruity). Oct-1-en-3-one is the degradative reduction product of the chemical reaction of skin lipid peroxides and Fe2+. Skin lipid peroxides are formed from skin lipid by oxidation, either enzymatically by lipoxygenases or by air oxygen. Oct-1-en-3-one is a ketone analog of the alkene 1-octene.
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