Articles:
R-(-)-1-octen-3-ol
Notes:
For castoreum reproductions. Isol. from a number of essential oils, e.g. lavender, leek, mint and mushrooms. Food odorant responsible for typical mushroom odour. Flavouring ingredient
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Bedoukian Research, Inc. Perfecting the Art of Chemistry Working closely with our customers to meet their requirements. Dr. Paul Bedoukian founded the company in 1972 to fill a niche as a supplier of high quality specialty aroma molecules. Today, we offer more than 350 high impact aroma chemicals, while providing custom manufacturing services to the pharmaceutical, agrochemical, and specialty chemical industries. US Email: Customer Service US Email: Customer Service US Voice: 1-203-830-4000 US Fax: 1-203-830-4010 Instagram Linkedin Recent News Products List: View Product(s): 625 CHAMPIGNOL ≥98.0%, Kosher SDS
Mushroom flavors, roasted notes in meat and savory products. Doesn't have metallic note like racemic octenol.
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BOC Sciences Best of Chemicals Supplier Quality supplier of research chemicals and biochemicals including inhibitors, building blocks, GMP Products, impurities and metabolites, APIs for Veterinary, Natural Compounds, ADCs, Stem Cell Molecule and chiral compounds. BOC Sciences provides a wide range of services to support the pharmaceutical industry through all stages of drug discovery including Custom Synthesis of those chemicals that are not in stock, Isotope Labeling Service, Chiral Synthesis and Resolution, Bioconjugation, PEGylation services, analytical services. BOC Sciences is a brand of BOCSCI Inc. We leverage our wide spectrum of business in the fields of development, manufacturing, marketing, and distribution to help you make best-informed decisions tailored to your evolving needs for premium chemicals. Our complete suite of CRO services spans the entire molecule development pipeline including contract research for target identification, building blocks, compound synthesis, biochemical and cellular analysis, preclinical animal tests, and clinical studies. Email: Marketing US Email: Marketing Email: Sales US Email: Sales Voice: 1-631-485-4226 Fax: 1-631-614-7828 US Voice: 1-631-485-4226 US Fax: 1-631-614-7828 Europe 44-203-286-1088 Facebook Twitter Linkedin Blog Get the App! Product(s): 3687-48-7 CHAMPIGNOL 98.0%
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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. US Email: Technical Services US Email: Sales US Voice: (973) 740-2300 US Fax: (973) 740-1839 Product(s): 15-18900 R-(-)-1-OCTEN-3-OL
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| CAS Number: | 3687-48-7 |  3D/inchi
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| FDA UNII: | BYV0MEV7V1 | |
| Nikkaji Web: | J66.870B | |
| Beilstein Number: | 1720732 | |
| XlogP3-AA: | 2.60 (est) | |
| Molecular Weight: | 128.21472000 | |
| Formula: | C8 H16 O | |
| NMR Predictor: | Predict (works with chrome 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: | 2071 R-(-)-1-octen-3-ol |
| FEMA Number: | 4492 R-(-)-1-octen-3-ol |
| FDA: | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF): | 3687-48-7 ; (R)-(-)-1-OCTEN-3-OL |
Physical Properties:
| Appearance: | colorless clear liquid (est) |
| Assay: | 98.00 to 100.00 % |
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.83200 to 0.83800 @ 25.00 °C. |
| Pounds per Gallon - (est).: | 6.923 to 6.973 |
| Refractive Index: | 1.43500 to 1.44100 @ 20.00 °C. |
| Boiling Point: | 173.00 to 175.00 °C. @ 760.00 mm Hg |
| Vapor Pressure: | 0.531000 mmHg @ 25.00 °C. (est) |
| Vapor Density: | >1 ( Air = 1 ) |
| Flash Point: | 145.00 °F. TCC ( 62.78 °C. ) |
| logP (o/w): | 2.642 (est) |
| Shelf Life: | 36.00 month(s) or longer if stored properly. |
| Soluble in: | |
| alcohol | |
| water, 1836 mg/L @ 25 °C (est) | |
| Insoluble in: | |
| water | |
Organoleptic Properties:
| Odor Type: mushroom | |
| Odor Strength: | high , recommend smelling in a 10.00 % solution or less |
| Substantivity: | > 4 hour(s) at 100.00 % |
| fungal fruity mushroom earthy violet melon humus | |
| Odor Description: at 10.00 % in dipropylene glycol. | fresh fungal fruity genuine mushroom earthy violet melon humus Luebke, William tgsc, (2017) |
| Flavor Type: mushroom | |
| sweet mushroom fungal earthy floral | |
| Taste Description: | sweet mushroom fungal earthy floral violet melon Luebke, William tgsc, (2017) |
| Odor and/or flavor descriptions from others (if found). | |
| Bedoukian Research | |
| CHAMPIGNOL ≥98.0%, Kosher | |
| Odor Description: | Powerful, genuine mushroom odor with a slight fruity note. Less earthy than the racemic mixture |
| Taste Description: | Characteristic mushroom, fresher than its racemic mixture Mushroom flavors, roasted notes in meat and savory products. Doesn't have metallic note like racemic octenol. |
Cosmetic Information:
| None found |
Suppliers:
| Axsyn |
| For experimental / research use only. |
| 1-Octen-3-ol, (3R)- |
| Bedoukian Research |
| CHAMPIGNOL
≥98.0%, Kosher Odor: Powerful, genuine mushroom odor with a slight fruity note. Less earthy than the racemic mixture Flavor: Characteristic mushroom, fresher than its racemic mixture Mushroom flavors, roasted notes in meat and savory products. Doesn't have metallic note like racemic octenol. |
| BOC Sciences |
| For experimental / research use only. |
| CHAMPIGNOL 98.0% |
| Parchem |
| (R)-1-octen-3-ol |
| Penta International |
| R-(-)-1-OCTEN-3-OL |
Safety Information:
| European information : | |
| Most important hazard(s): | |
| Xn - Harmful. | |
|
R 22 - Harmful if swallowed. R 36/38 - Irritating to skin and eyes. S 02 - Keep out of the reach of children. 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 550 mg/kg Mushroom flavors, roasted notes in meat and savory products. Doesn't have metallic note like racemic octenol. | |
| Dermal Toxicity: | |
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skin-rabbit LD50 3300 mg/kg Mushroom flavors, roasted notes in meat and savory products. Doesn't have metallic note like racemic octenol. | |
| 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 (R)-1-octen-3-ol usage levels up to: | |||
| 0.2000 % in the fragrance concentrate. | |||
| 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: 24 | |||
| Click here to view publication 24 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | 4.00000 | 11.00000 | |
| beverages(nonalcoholic): | 1.00000 | 1.00000 | |
| beverages(alcoholic): | 0.50000 | 1.00000 | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | 0.02000 | 0.02000 | |
| condiments / relishes: | 2.00000 | 5.00000 | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | 1.00000 | 1.00000 | |
| fruit ices: | - | - | |
| gelatins / puddings: | 1.00000 | 2.00000 | |
| granulated sugar: | - | - | |
| gravies: | 2.00000 | 3.00000 | |
| hard candy: | - | - | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | 4.00000 | 5.00000 | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | 12.00000 | 20.00000 | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | 0.50000 | 0.50000 | |
| soft candy: | 1.00000 | 2.00000 | |
| soups: | 3.00000 | 5.00000 | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
Safety References:
| 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 : | 6992244 |
| National Institute of Allergy and Infectious Diseases: | Data |
| WGK Germany: | 3 |
| (3R)-oct-1-en-3-ol | |
| Chemidplus: | 0003687487 |
References:
| Leffingwell: | Chirality or Article |
| (3R)-oct-1-en-3-ol | |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 6992244 |
| Pubchem (sid): | 26744289 |
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 |
| CHEBI: | View |
| CHEMBL: | View |
| KEGG (GenomeNet): | C14272 |
| HMDB (The Human Metabolome Database): | HMDB31299 |
| FooDB: | FDB003350 |
| Export Tariff Code: | 2905.29.9000 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
| Wikipedia: | View |
| FAO: | (R)-(-)-1-Octen-3-ol |
Potential Blenders and core components note
Potential Uses:
| fungus | FR | |
| meat | FL |
Occurrence (nature, food, other): note
| coffee Search PMC Picture | |
| lavender Search Trop Picture | |
| leek Search Trop Picture | |
| mushroom Search PMC Picture |
Synonyms:
| R- | amyl vinyl carbinol |
| R- | champignol (Bedoukian) |
| R-(-)- | matsutake alcohol |
| R- | matsutakeol |
| R- | mushroom alcohol |
| (3R)- | oct-1-en-3-ol |
| (R)- | oct-1-en-3-ol |
| L-R-1- | octen-3-ol |
| laevo-R-1- | octen-3-ol |
| R-(-)-1- | octen-3-ol |
| 1- | octen-3-ol, (3R)- |
| R-1- | vinyl hexanol |