2-octen-1-ol, 22104-78-5

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CODE145209 CODE145209
Product(s):
185A trans-2-OCTEN-1-OL ≥96.0% (trans), Kosher
SDS
Lends a pleasant, fatty note to fruity complexes. Can be used for a variety of fruits, vegetables, and herbs, especially; melon, cucumber, parsley, cilantro, and avocado. Also especially useful for savory applications such as chicken, tallow, and lard. May be used for citrus backnotes.

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CODE145209 CODE145209
Product(s):
22104-78-5 2-Octen-1-ol

Name:	oct-2-en-1-ol
CAS Number:	22104-78-5	3D/inchi
FDA UNII:	K54ST7V77U
CoE Number:	11804
XlogP3-AA:	2.50 (est)
Molecular Weight:	128.21472000
Formula:	C8 H16 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
DG SANTE Food Flavourings:	02.192 oct-2-en-1-ol

Physical Properties:

Appearance:	colorless clear liquid (est)
Assay:	96.00 to 100.00 sum of isomers
Food Chemicals Codex Listed:	No
Specific Gravity:	0.83840 to 0.85840 @ 25.00 °C.
Pounds per Gallon - (est).:	6.976 to 7.143
Refractive Index:	1.43710 to 1.45710 @ 20.00 °C.
Boiling Point:	195.00 to 196.00 °C. @ 760.00 mm Hg
Vapor Pressure:	0.107000 mmHg @ 25.00 °C. (est)
Flash Point:	172.00 °F. TCC ( 77.78 °C. )
logP (o/w):	2.674 (est)
Soluble in:
	alcohol
	water, 1855 mg/L @ 25 °C (est)
Insoluble in:
	water

Organoleptic Properties:

Odor Type: green

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

Substantivity: > 8 hour(s) at 100.00 %

green vegetable

Odor Description:at 1.00 % in dipropylene glycol. green vegetable

Flavor Type: fatty

fatty oily sweet fruity

Taste Description: fatty oily sweet fruity

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

Bedoukian Research

trans-2-OCTEN-1-OL ≥96.0% (trans), Kosher

Odor Description:green, vegetable-like
Lends a pleasant, fatty note to fruity complexes.

Taste Description:Strong, fatty, oily, sweet, fruity notes
Can be used for a variety of fruits, vegetables, and herbs, especially; melon, cucumber, parsley, cilantro, and avocado. Also especially useful for savory applications such as chicken, tallow, and lard. May be used for citrus backnotes.

Cosmetic Information:

None found

Suppliers:

Aston Chemical

For experimental / research use only.

≥96.0% (trans), Kosher

Odor: green, vegetable-like

Use: Lends a pleasant, fatty note to fruity complexes.

Flavor: Strong, fatty, oily, sweet, fruity notes

Can be used for a variety of fruits, vegetables, and herbs, especially; melon, cucumber, parsley, cilantro, and avocado. Also especially useful for savory applications such as chicken, tallow, and lard. May be used for citrus backnotes.

BOC Sciences

For experimental / research use only.

2-Octen-1-ol

Safety Information:

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/37/38 - Irritating to eyes, respiratory system, and skin. S 02 - Keep out of the reach of children. 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:
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 2-octen-1-ol usage levels up to:
	1.0000 % in the fragrance concentrate.

Maximised Survey-derived Daily Intakes (MSDI-EU):		7.71 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI):		2000 (μg/person/day)
Threshold of Concern:		1800 (μg/person/day)
Structure Class:		I

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):		5.70000	12.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0):		1.50000	14.25000
Edible ices, including sherbet and sorbet (03.0):		0.90000	2.98000
Processed fruit (04.1):		-	-
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2):		5.00000	5.03000
Confectionery (05.0):		5.50000	14.46000
Chewing gum (05.3):		-	-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0):		4.80000	11.55000
Bakery wares (07.0):		8.00000	19.07000
Meat and meat products, including poultry and game (08.0):		0.90000	2.98000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0):		0.90000	2.98000
Eggs and egg products (10.0):		0.90000	2.98000
Sweeteners, including honey (11.0):		0.90000	2.98000
Salts, spices, soups, sauces, salads, protein products, etc. (12.0):		2.00000	5.00000
Foodstuffs intended for particular nutritional uses (13.0):		-	-
Non-alcoholic ("soft") beverages, excl. dairy products (14.1):		2.00000	4.43000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2):		1.00000	2.00000
Ready-to-eat savouries (15.0):		2.50000	4.50000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0):		0.90000	2.98000

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):

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev.1): 74 a,�-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 5, Revision 3 (FGE.05Rev3): Branched- and straight-chain unsaturated aldehydes, dienals, unsaturated and saturated carboxylic acids and related esters with saturated and unsaturated aliphatic alcohols and a phenylacetic acid related ester from chemical groups 1, 2, 3, 5 and 15
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 :29060

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:3

oct-2-en-1-ol

Chemidplus:0022104785

References:

	oct-2-en-1-ol
NIST Chemistry WebBook:	Search Inchi
Pubchem (cid):	29060
Pubchem (sid):	135048593

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
HMDB (The Human Metabolome Database):	Search
Export Tariff Code:	2905.29.9000
Typical G.C.
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View
Wikipedia:	View