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Safety Information

W351504

Sigma-Aldrich

1-Octen-3-one

50 wt. % in 1-octen-3-ol, stabilized, FG

Synonym(s):

N-pentyl vinyl ketone, Vinyl amyl ketone

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About This Item

CAS Number:
4312-99-6
FEMA Number:
3515
Council of Europe no.:
2312
UNSPSC Code:
12164502
PubChem Substance ID:
24901756
Flavis number:
7.081
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002

may contain

~0.10% α-Tocopherol as stabilizer

concentration

50 wt. % in 1-octen-3-ol

refractive index

n20/D 1.4359

bp

174-182 °C

density

0.843 g/mL at 25 °C

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

mushroom; herbaceous; earthy

InChI

1S/C8H14O/c1-3-5-6-7-8(9)4-2/h4H,2-3,5-7H2,1H3

InChI key

KLTVSWGXIAYTHO-UHFFFAOYSA-N

Related Categories

General description

1-Octen-3-one is one of the main volatile flavor compounds of mushroom. It has also been reported to play a major in the resistance of Trifolium subterraneum cotyledons against damage caused by red-legged earth mite.

Packaging

Packaged in glass bottles

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H302,H315,H317

Hazard Classifications

Acute Tox. 4 Oral - Skin Irrit. 2 - Skin Sens. 1

WGK

WGK 3

Flash Point(F)

closed cup

Flash Point(C)

closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Information

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Ana I Carrapiso et al.
Journal of agricultural and food chemistry, 50(22), 6453-6458 (2002-10-17)
The odor-active compounds of different commercial types of Iberian hams (Montanera and Pienso) were researched by gas chromatography-olfactometry based on a detection frequency method. The hams (long- and short-Montanera and Pienso Iberian hams) showed different sensory profiles, differences being significant
Meryl B Lubran et al.
Journal of agricultural and food chemistry, 53(21), 8325-8327 (2005-10-13)
Taste threshold tests of ferrous sulfate (FeSO4) solutions have been confounded by the presence of putative odorants. To detect the presence of odorants released from these solutions solid-phase microextraction (SPME) was used to collect volatiles in the headspace above FeSO4
Identification of volatile compounds in seven edible fresh mushrooms.
Pyysalo HEIK.
Acta Chemica Scandinavica. Series B, 30(3), 235-244 (1976)
Volatile constituents of mushrooms (Agaricus bisporus). Changes which occur during heating.
Picardi SM & Issenberg P.
Journal of Agricultural and Food Chemistry, 21(6), 959-962 (1973)
M A Drake et al.
Journal of dairy science, 93(11), 5069-5081 (2010-10-23)
A current industry goal is to produce a 75 to 80% fat-reduced Cheddar cheese that is tasty and appealing to consumers. Despite previous studies on reduced-fat cheese, information is critically lacking in understanding the flavor and flavor chemistry of reduced-fat
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