1-decen-3-ol, 51100-54-0

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Product(s):
51100-54-0 1-DECEN-3-OL 99.0%

Penta International Corporation

Chemistry innovation
At Penta, our products and services help businesses do business better.
For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
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Product(s):
04-04400 1-DECEN-3-OL

TCI AMERICA

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Tokyo Chemical Industry Co., Ltd. (TCI) is a leading worldwide manufacturer of specialty organic chemicals founded in 1946. TCI provides organic laboratory chemicals as well as pharmaceutical, cosmetic and functional materials. More than 70 years of synthesis experience and multi-purpose plants enable TCI to offer more than 30,000 products as well as custom synthesis.
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GSC110654103792 GSC110654103792
Product(s):
D3268 1-Decen-3-ol >97.0%(GC)
SDS

CAS Number:	51100-54-0	3D/inchi
ECHA EINECS - REACH Pre-Reg:	256-967-6
FDA UNII:	VO05FOL7H0
Nikkaji Web:	J261.639D
MDL:	MFCD02181024
XlogP3-AA:	3.60 (est)
Molecular Weight:	156.26860000
Formula:	C10 H20 O
NMR Predictor:	Predict (works with chrome, Edge or firefox)

Category:flavor and fragrance agents

US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:

Google Scholar:	Search
Google Books:	Search
Google Scholar: with word "volatile"	Search
Google Scholar: with word "flavor"	Search
Google Scholar: with word "odor"	Search
Perfumer and Flavorist:	Search
Google Patents:	Search
US Patents:	Search
EU Patents:	Search
Pubchem Patents:	Search
PubMed:	Search
NCBI:	Search
JECFA Food Flavoring:	1153 1-decen-3-ol
DG SANTE Food Flavourings:	02.136 dec-1-en-3-ol
FEMA Number:	3824 1-decen-3-ol
FDA:	No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):	51100-54-0 ; 1-DECEN-3-OL

Physical Properties:

Appearance:	colorless clear liquid (est)
Assay:	97.00 to 100.00 sum of isomers
Food Chemicals Codex Listed:	No
Specific Gravity:	0.83600 to 0.84200 @ 25.00 °C.
Pounds per Gallon - (est).:	6.956 to 7.006
Refractive Index:	1.43900 to 1.44600 @ 20.00 °C.
Boiling Point:	215.00 °C. @ 760.00 mm Hg
Vapor Pressure:	0.041000 mmHg @ 25.00 °C. (est)
Vapor Density:	>1 ( Air = 1 )
Flash Point:	202.00 °F. TCC ( 94.44 °C. )
logP (o/w):	3.538 (est)
Soluble in:
	alcohol
	paraffin oil
	water, 202.7 mg/L @ 25 °C (est)
Insoluble in:
	water

Organoleptic Properties:

Odor Type: fungal

Odor Strength:high ,
recommend smelling in a 1.00 % solution or less

Substantivity: > 24 hour(s) at 100.00 %

waxy fungal mushroom

Odor Description:at 1.00 % in dipropylene glycol. waxy fungal mushroom

waxy fungal mushroom ketonic cheesy vegetable

Odor Description:at 1.00 % in ethyl alcohol. Intense waxy fungal mushroom with ketonic cheesy and vegetative nuances
Mosciano, Gerard P&F 25, No. 1, 49, (2000)

Flavor Type: earthy

earthy fungal mushroom waxy dairy cheesy green vegetable tropical

Taste Description: at 1.00 - 10.00 ppm. Intense earthy, fungal, mushroom-like with waxy dairy and cheese nuances, with a slight green vegetative and tropical aftertaste
Mosciano, Gerard P&F 25, No. 1, 49, (2000)

Odor and/or flavor descriptions from others (if found).

Bedoukian Research

1-DECEN-3-OL ≥99.0%, Kosher

Odor Description:intense waxy, mushroom
Can be used in a variety of compositions, mainly vegetative, possibly dairy as well.

Taste Description:waxy
For use in vegetable and cheese flavors.

Cosmetic Information:

CosIng:	cosmetic data
Cosmetic Uses:	flavoring agents

Suppliers:

BOC Sciences

For experimental / research use only.

For experimental / research use only.

1-Decen-3-ol analytical standard

TCI AMERICA

For experimental / research use only.

1-Decen-3-ol >97.0%(GC)

sds

Safety Information:

Preferred SDS: View

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:
Not determined
Dermal Toxicity:
Not determined
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-decen-3-ol usage levels up to:
	2.0000 % in the fragrance concentrate.

Maximised Survey-derived Daily Intakes (MSDI-EU):		0.012 (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: 18
Click here to view publication 18
		average usual ppm	average maximum ppm
baked goods:		2.01000	10.00000
beverages(nonalcoholic):		0.00100	0.00500
beverages(alcoholic):		0.00100	0.00500
breakfast cereal:		0.60000	2.00000
cheese:		0.01000	0.05000
chewing gum:		0.00100	0.00300
condiments / relishes:		0.00100	0.00500
confectionery froastings:		0.00100	0.00300
egg products:		0.01000	0.05000
fats / oils:		0.01000	0.05000
fish products:		0.02000	0.10000
frozen dairy:		0.00100	0.00500
fruit ices:		0.00100	0.00500
gelatins / puddings:		0.00100	0.00300
granulated sugar:		-	-
gravies:		0.05000	0.25000
hard candy:		0.00100	0.00300
imitation dairy:		0.00100	0.00500
instant coffee / tea:		0.00200	0.01000
jams / jellies:		0.00200	0.00500
meat products:		0.02000	0.10000
milk products:		0.00100	0.00500
nut products:		0.01000	0.05000
other grains:		0.01000	0.10000
poultry:		0.01000	0.05000
processed fruits:		0.00100	0.00500
processed vegetables:		0.10000	0.50000
reconstituted vegetables:		0.02000	0.10000
seasonings / flavors:		100.00000	1000.00000
snack foods:		0.05000	0.25000
soft candy:		0.00100	0.00300
soups:		0.10000	0.50000
sugar substitutes:		-	-
sweet sauces:		0.00100	0.00300

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):		5.00000	35.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0):		2.00000	25.00000
Edible ices, including sherbet and sorbet (03.0):		3.00000	50.00000
Processed fruit (04.1):		-	-
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2):		7.00000	35.00000
Confectionery (05.0):		4.00000	50.00000
Chewing gum (05.3):		-	-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0):		5.00000	25.00000
Bakery wares (07.0):		5.00000	50.00000
Meat and meat products, including poultry and game (08.0):		2.00000	10.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0):		1.00000	10.00000
Eggs and egg products (10.0):		1.00000	10.00000
Sweeteners, including honey (11.0):		1.00000	10.00000
Salts, spices, soups, sauces, salads, protein products, etc. (12.0):		5.00000	25.00000
Foodstuffs intended for particular nutritional uses (13.0):		3.00000	50.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1):		3.00000	25.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2):		4.00000	50.00000
Ready-to-eat savouries (15.0):		5.00000	100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0):		2.00000	25.00000

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):

Scientific Opinion on Flavouring Group Evaluation 205 (FGE.205): Consideration of genotoxicity data on representatives for 13 a,�-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,�-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

EPI System: View

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :170977

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:3

dec-1-en-3-ol

Chemidplus:0051100540

References:

Leffingwell:	Chirality or Article
	dec-1-en-3-ol
NIST Chemistry WebBook:	Search Inchi
Pubchem (cid):	170977
Pubchem (sid):	135125113

Other Information:

(IUPAC):	Atomic Weights of the Elements 2011 (pdf)
Videos:	The Periodic Table of Videos
tgsc:	Atomic Weights use for this web site
(IUPAC):	Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):	View
HMDB (The Human Metabolome Database):	HMDB39854
FooDB:	FDB019510
Export Tariff Code:	2905.29.9000
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View