SMILES string
O=C(CCCCC)C=C
InChI
1S/C8H14O/c1-3-5-6-7-8(9)4-2/h4H,2-3,5-7H2,1H3
InChI key
KLTVSWGXIAYTHO-UHFFFAOYSA-N
biological source
synthetic
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
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
玻璃瓶包装
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Skin Irrit. 2 - Skin Sens. 1
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
145.0 °F - closed cup
flash_point_c
62.78 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
新产品
此项目有
Correlation of 1-octen-3-one with antixenotic resistance in subterranean clover cotyledons to red-legged earth mite, Halotydeus destructor (Acarina: Penthaleidae).
Jiang Y, et al.
Journal of Chemical Ecology, 22(2), 369-382 (1996)
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)
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