1-octen-3-one
vinyl amyl ketone
 
Notes:
Mushroom flavour component (shiitake, matsutake). Also present in cranberry, melon, cape gooseberry, peas, potato, mustards, wheat bread, other breads, coriander seed, dill basil varieties and soybean. Contributes to aroma of cooked artichokes (Cynara scolymus) and many other foods Oct-1-en-3-one (CH2=CHC(=O)(CH2)4CH3), also known as 1-octen-3-one, is the odorant that is responsible for the typical metallic smell of metals and blood coming into contact with skin. Oct-1-en-3-one has a strong metallic mushroom-like odor with an odor detection threshold of 0.03 - 1.12 g/m and it is the main compound responsible for the "smell of metal", followed by decanal (smell: orange skin, flowery) and nonanal (smell: tallowy, fruity). Oct-1-en-3-one is the degradative reduction product of the chemical reaction of skin lipid peroxides and Fe2+. Skin lipid peroxides are formed from skin lipid by oxidation, either enzymatically by lipoxygenases or by air oxygen. Oct-1-en-3-one is a ketone analog of the alkene 1-octene.
  • Augustus Oils
    • Augustus Oils Ltd
      The Premier Supplier
      Augustus Oils Ltd, in harmony with nature - to present it at its best...
      A wealth of experience, expertise and knowledge has allowed Augustus to bridge the gulf in expectation and trust between growers and users of natural ingredients. The Company works in partnership with customers on the one hand, and growers, farmers and distillers on the other. Both users and producers can then focus on exactly what they do best, while skilled Augustus technicians closely monitor and control the delivered product. This ensures users can have the confidence that they will receive the best raw materials suited to their requirements.
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      Fax: +44 (0)1420 592420
      Services
      Product(s):
      1-Octen-3-One 50%
       
  • Bedoukian Research
    • 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
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      Product(s):
      628 1-OCTEN-3-ONE (50% IN 1-OCTEN-3-OL) ≥49.0%, Kosher
      SDS
      Used in compositions where an earthy note is needed.
      Used in mushroom flavors and for an earthy note.
       
       
  • Beijing Lys Chemicals
    • Beijing Lys Chemicals Co, LTD.
      From Grams to Tons
      Fine chemical high-tech company which contains R&D, production, and sales.
      BEIJING LYS CHEMICALS CO, LTD, established in 2004, is a fine chemical high-tech company which contains R&D, production, and sales. We mainly engaged in export and technology development of flavor and fragrance materials and pharmaceutical intermediates. We have nearly 500 kinds of products, from grams to tons, exported to USA, Europe, South Asia and etc. And we custom manufacture new products according to customers’ needs, and serve good quality products and service. Our goal is to become a fine chemical enterprise which could provide special products and services.
      Email: Mr. Jia
      Email: Mr. Guo
      Voice: 86-10-68418738
      Fax: 86-10-68418739
      Mr. Guo86-10-68483445
      Mr. Guo86-10-68418739
      News
      Product(s):
      10022 1-Octen-3-one
       
  • BOC Sciences
    • 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
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      Email: Sales
      US Email: Sales
      Voice: 1-631-485-4226
      Fax: 1-631-614-7828
      US Voice: 1-631-485-4226
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      Product(s):
      4312-99-6 1-Octen-3-one >98%
       
  • Charkit Chemical
    • Charkit Chemical Corporation
      The Specialty Chemical Specialists
      Explore this website to discover the products and services that Charkit provides for your industry and please contact us directly to find out how we can be of service to you.
      about: Since 1982, Charkit has been committed to expanding the markets we serve as our roster of products and services continues to grow with us. Our substantial portfolio of personal care ingredients now include a wide array of luxury and exotic components to compliment the key products we have always offered. We have expanded our offerings to the nutraceutical, industrial, and resin markets with a growing roster of versatile and unique ingredients. We continue to lead the way in our traditional markets such as Metal and Water Treatment, Imaging, Flavor & Fragrance, Aroma and Food. Our Pharmaceutical offerings continue to expand, still anchored by the Boronic Derivatives that meet the demands of Suzuki coupling reactions. Please contact us to learn how we can help you reach your goals.
      Email: Sales
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      Products List: View
      Product(s):
      OCTEN-3-ONE, 1- FEMA 3515
       
  • Endeavour Specialty Chemicals
  • O'Laughlin Industries
    • O'Laughlin Industries Inc.
      Manufacturer of chemicals and ingredients used in flavors, fragrances, food, beverages and cosmetics
      Leading the Flavor and Fragrance Industry since 1980.
      O'Laughlin was established in 1980 by its owner and chief executive Michael O'Laughlin, when he moved to Beijing, China and established a small office. Since then it has grown to be a world class producer of chemicals, with significant production facilities in China, and distribution and sales in all major world markets.
      Email: Sales
      US Email: John Gick
      Voice: (852) 2527-1031
      Fax: (852) 2529-0231
      US Voice: (973) 376-4600
      US Fax: (973) 376-4630
      Product(s):
      772-3117 1-OCTEN?ONE
       
  • Penta International
  • Riverside Aromatics
    • Riverside Aromatics Ltd.
      Speciality Aroma Chemicals, Naturals and Synthetics
      A specialist supplier of raw materials to the flavour industry.
      Peter Cannon & David Rowe established Riverside Aromatics in 2006 in Poole, UK, to offer a new type of specialist raw material supplier to the Flavour & Fragrance Industry. We bring together over 40 years of commercial & technical experience in the F&F industry which allows us to understand the needs of the Global F&F business and especially that of the West European Market.
      Email: Info
      Email: Peter Cannon (sales)
      Voice: +44 (0) 1202 679532
      Fax: +44 (0) 1202 679532
      Products List: View
      Product(s):
      NO2001 1-OCTEN-3-ONE, NATURAL, 1% IN ETHANOL
       
  • Robertet
  • Robinson Brothers
  • Sigma-Aldrich
  • Synerzine
    • Synerzine, Inc.
      Innovation. Customization. Aroma Ingredients.
      Synerzine is a leading supplier of flavor and fragrance ingredients.
      Synerzine expresses what we have grown to embody as an organization - the synergy and connection between raw ingredients, science, technology, and the final product. Our experienced team is passionate about bringing our customers high-quality innovative ingredients that they can trust.
      Building upon our 44 year history, the Synerzine team provides customers around the globe with convenient access to over 1200 high-quality aroma ingredients. We actively engage with customers to add a wide array of new products and services on a regular basis. Our aim is to delight every customer with our exceptional services, large product selection, customization and the highest quality and safety standards. We provide our customers with true value designed to help them bring their products to market faster.
      US Email: Customer Service
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      Inquiry
      Products List: View
      Product(s):
      W1517 1-Octen-3-one
       
  • Taytonn ASCC
    • Taytonn ASCC Pte Ltd
      Supplying Asia Pacific
      We fully understand the demands of the F&F industry and we endeavour to supply quality products, with ready availability and a personalised service.
      Since 2001 TAYTONN has been distributing key ingredients to the Fragrance and Flavor industry in Asia. We work closely with customers, principals and vendors. Together we forecast demand and match it with supply of aroma chemicals, essential oils and natural isolates & extracts. Sourced from around the world, our F&F ingredient inventory in Singapore is ready to ship to any location in Asia and beyond. Time and again, we help our principals introduce new discoveries to the F&F market - stimulating creativity and bringing value added proposition to our customers.
      Email: Info
      Email: Sales
      Voice: + 65 - 6861 8113
      Fax: + 65 - 6861 8115
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      Product(s):
      1-Octen-3-one
       
  • TCI AMERICA
    • TCI AMERICA
      Moving Your Chemistry Forward
      We continuously strive to advance our technology.
      With East & West Coast distribution centers, count on TCI to deliver products quickly and reliably. Over 30,000 Reagents available today in benchtop to bulk quantities. We also offer custom synthesis solutions. Sign up for a TCI account today for fast and free shipping!
      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.
      US Email: Sales
      Email: Technical Support
      Voice: 1-800-423-8616
      Fax: 1- 888-520-1075
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      Product(s):
      O0382 1-Octen-3-one >95.0%(GC)
      SDS
       
  • R C Treatt & Co Ltd
    • R C Treatt and Co Ltd
      Innovative ingredient solutions
      World-leading innovative ingredient solutions provider for the flavour, fragrance and FMCG industries.
      We offer innovative and trend-setting product concepts for our customers, collaborating with them to create true value for their products.
      Email: Enquiries
      US Email: Enquiries
      Voice: +44 (0) 1284 702500
      Fax: +44 (0) 1284 703809
      US Voice: +1 863 668 9500
      US Fax: +1 863 668 3388
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      Product(s):
      1-Octen-3-one Kosher

      Used in flavours for snack foods: in baked goods at 2ppm, and sauces/soups at 1ppm.
       
       
  • United International
    • Qingdao Free Trade Zone United International Co Ltd
      Quality Products
      A partner in your supply chain solution.
      Qingdao Free Trade Zone United International Trade Co., Ltd.was founded in 1996, specializing in the production and import and export of food additives,flavor raw materials and pharmaceutical and chemical raw materials. The company has experienced R&D and business personnel,product quality, low price, efficient service and fast insight and grasp the latest market information.
      Email: Info
      Email: Sales
      Voice: +86-532-83893699
      Fax: +86-532-83893695
      Product(s):
      7048 1-Octen-3-one
      7048PG 1-Octen-3-one 50% in PG
       
  • Ernesto Ventós
  • WholeChem
    • WholeChem, LLC
      Connecting Innovators To the Building Blocks Of the Universe
      Custom manufacturer and distributor of specialty ingredients. We make global local.
      SQF-Certified Supplier
      We owe our success to our integrity, our dedication to the industry, and our commitment to our clients. We invite your inquiries regarding our current product list and any other products you may be having trouble sourcing.
      Email: Info
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      Voice: +1 (262) 995.8668
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      Product(s):
      1-Octen-3-one
       
Synonyms   Articles   Notes   Search
    Flavor Demo Formulas
CAS Number: 4312-99-6Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 224-327-5
FDA UNII: 7LT7Z4Q9XR
Nikkaji Web: J126.519I
MDL: MFCD00036558
CoE Number: 2312
XlogP3-AA: 2.40 (est)
Molecular Weight: 126.19878000
Formula: C8 H14 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: 1148  1-octen-3-one
DG SANTE Food Flavourings: 07.081  oct-1-en-3-one
FEMA Number: 3515 1-octen-3-one
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):4312-99-6 ; 1-OCTEN-3-ONE
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 96.00 to 100.00 % sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity: 0.81300 to 0.81900 @  25.00 °C.
Pounds per Gallon - (est).: 6.765 to  6.815
Refractive Index: 1.42800 to 1.43900 @  20.00 °C.
Boiling Point: 59.00 to  60.00 °C. @ 16.00 mm Hg
Boiling Point: 174.00 to  182.00 °C. @ 760.00 mm Hg
Vapor Pressure: 1.063000 mmHg @ 25.00 °C. (est)
Vapor Density: 4.3 ( Air = 1 )
Flash Point: 125.00 °F. TCC ( 51.67 °C. )
logP (o/w): 2.180 (est)
Soluble in:
 alcohol
 water, 895.4 mg/L @ 25 °C (est)
Insoluble in:
 water
Stability:
 alcoholic fine fragrance, good
 antiperspirant, good
 fabric softener, good
 hypochlorite bleach, poor
 liquid detergent, fair
 perborate powder detergent, fair
 soap, good
 toiletry application, good
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
 
Odor Type: earthy
 
Odor Strength: high ,
recommend smelling in a 1.00 % solution or less
 
Substantivity: > 4 hour(s) at 100.00 %
 
 herbal  mushroom  earthy  musty  dirty  
Odor Description:
at 1.00 % in dipropylene glycol. 
herbal mushroom earthy musty dirty
 
 earthy  metallic  mushroom  vegetable  cabbage  broccoli  savory  fishy  chicken  
Odor Description:
at 0.10 % in triacetin.  
Intense earthy, metallic, mushroom-like with vegetative nuances of cabbage and broccoli. It has minor savory notes of fish and chicken
Mosciano, Gerard P&F 26, No. 5, 68, (2001)
 
 
Flavor Type: earthy
 
 creamy  earthy  mushroom  fishy  vegetable  
Taste Description:
at 0.01 - 0.20 ppm. 
Intense creamy earthy mushroom with fishy and vegetative nuances
Mosciano, Gerard P&F 26, No. 5, 68, (2001)
 
Odor and/or flavor descriptions from others (if found).
 
Bedoukian Research
1-OCTEN-3-ONE (50% IN 1-OCTEN-3-OL) ≥49.0%, Kosher
Odor Description: mushroom-like
Used in compositions where an earthy note is needed.
Taste Description: Strong musty, mushroom
Used in mushroom flavors and for an earthy note.
 
R C Treatt & Co Ltd
1-Octen-3-one Kosher
Odor Description: distinct mushroom
Taste Description: mushroom
Used in flavours for snack foods: in baked goods at 2ppm, and sauces/soups at 1ppm.
 
 
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
None found
Synonyms   Articles   Notes   Search   Top
Suppliers:
Anhui Suzhou Jinli Aromatic Chemicals
1-Octen-3-one
Odor: fresh clay, mushroom, vegetable
Augustus Oils
1-Octen-3-One 50%
Services
Bedoukian Research
1-OCTEN-3-ONE (50% IN 1-OCTEN-3-OL)
≥49.0%, Kosher
Odor: mushroom-like
Use: Used in compositions where an earthy note is needed.
Flavor: Strong musty, mushroom
Used in mushroom flavors and for an earthy note.
Beijing Lys Chemicals
1-Octen-3-one
BOC Sciences
For experimental / research use only.
1-Octen-3-one >98%
Charkit Chemical
OCTEN-3-ONE, 1- FEMA 3515
DeLong Chemicals America
1-Octen-3-one, Kosher
Endeavour Specialty Chemicals
1-Octen-3-one (10% in Triacetin)
Speciality Chemical Product Groups
Endeavour Specialty Chemicals
1-Octen-3-one (stabilised 0.1% Tocopherol)
Ernesto Ventós
AMYL VINYL KETONE
Odor: MUSHROOM, HERBAL, EARTHY
O'Laughlin Industries
1-OCTEN?ONE
Penta International
1-OCTEN-3-ONE (50% IN 1-OCTEN-3-OL)
Penta International
1-OCTEN-3-ONE NATURAL 1% IN NEOBEE
Penta International
1-OCTEN-3-ONE PURE
R C Treatt & Co Ltd
1-Octen-3-one
Kosher
Odor: distinct mushroom
Flavor: mushroom
Used in flavours for snack foods: in baked goods at 2ppm, and sauces/soups at 1ppm.
Reincke & Fichtner
1-Octen-3-one
Riverside Aromatics
1-OCTEN-3-ONE, NATURAL, 1% IN ETHANOL
Robertet
OCTEN-1-ONE-3
Pure & Nat (EU)
Seasons and Harvest / Crop calendar
Robinson Brothers
1-Octen-3-one (10% in Triacetin)
https://www.robinsonbrothers.uk/chemistry-competences
Robinson Brothers
1-Octen-3-one (stabilised 0.1% Tocopherol)
Santa Cruz Biotechnology
For experimental / research use only.
1-Octen-3-one ;≥98%
Sigma-Aldrich
1-Octen-3-one, 50wt. % in 1-octen-3-ol, stabilized, FG
Odor: cucumber; mushroom; vegetable; earthy
Certified Food Grade Products
Synerzine
1-Octen-3-one
Taytonn ASCC
1-Octen-3-one
Odor: Earthy, Herbal/ Herbaceous, Mushroom, Musty
TCI AMERICA
For experimental / research use only.
1-Octen-3-one >95.0%(GC)
United International
1-Octen-3-one 50% in PG
United International
1-Octen-3-one
WholeChem
1-Octen-3-one
Synonyms   Articles   Notes   Search   Top
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 10 - Flammable.
R 22 - Harmful if swallowed.
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
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  175 mg/kg
Used in flavours for snack foods: in baked goods at 2ppm, and sauces/soups at 1ppm.

Dermal Toxicity:
skin-rabbit LD50 3300 mg/kg
Used in flavours for snack foods: in baked goods at 2ppm, and sauces/soups at 1ppm.

Inhalation Toxicity:
Not determined
Synonyms   Articles   Notes   Search   Top
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-octen-3-one usage levels up to:
  0.5000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 1.50 (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: 10
Click here to view publication 10
 average usual ppmaverage maximum ppm
baked goods: -2.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -1.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -1.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -1.00000
sugar substitutes: --
sweet sauces: --
 
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/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 3.0000015.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000010.00000
Edible ices, including sherbet and sorbet (03.0): 3.0000015.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 2.0000010.00000
Confectionery (05.0): 4.0000020.00000
Chewing gum (05.0): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 2.0000010.00000
Bakery wares (07.0): 5.0000025.00000
Meat and meat products, including poultry and game (08.0): 1.000005.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 1.000005.00000
Eggs and egg products (10.0): 1.000005.00000
Sweeteners, including honey (11.0): 1.000005.00000
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 2.0000010.00000
Foodstuffs intended for particular nutritional uses (13.0): 3.0000015.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 2.0000010.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 4.0000020.00000
Ready-to-eat savouries (15.0): 5.0000025.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 2.0000010.00000
Synonyms   Articles   Notes   Search   Top
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):
List of apha, beta-Unsaturated Aldehydes and Ketones representative of FGE.19 substances for Genotoxicity Testing [1] - Statement of the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf
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
Safety and efficacy of oct-1-en-3-ol, pent-1-en-3-ol, oct-1-en-3-one, oct-1-en-3-yl acetate, isopulegol and 5-methylhept-2-en-4-one, belonging to chemical group 5 and of isopulegone and a-damascone belonging to chemical group 8 when used as flavourings for all animal species
View page or View pdf
EPI System: View
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
EPA Substance Registry Services (TSCA): 4312-99-6
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 61346
National Institute of Allergy and Infectious Diseases: Data
WISER: UN 2810
WGK Germany: 3
 oct-1-en-3-one
Chemidplus: 0004312996
Synonyms   Articles   Notes   Search   Top
References:
 oct-1-en-3-one
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 4312-99-6
Pubchem (cid): 61346
Pubchem (sid): 135018171
Flavornet: 4312-99-6
Pherobase: View
Synonyms   Articles   Notes   Search   Top
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
HMDB (The Human Metabolome Database): HMDB31309
FooDB: FDB003365
YMDB (Yeast Metabolome Database): YMDB01444
Export Tariff Code: 2914.19.0000
Typical G.C.
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
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Potential Blenders and core components note
 
For Odor
No odor group found for these
7-methyl benzofuran 
5-methyl-furfuryl furfuryl ether 
aldehydic
 nonanal (aldehyde C-9)FL/FR
amber
alpha-ambrinolFL/FR
 ambroxanFL/FR
animal
 costus valerolactoneFR
para-cresyl caprylateFL/FR
balsamic
 benzyl benzoateFL/FR
 benzyl salicylateFL/FR
(E)-benzyl tiglateFL/FR
isobornyl acetateFL/FR
laevo-bornyl acetateFL/FR
 bornyl formateFL/FR
isobutyl cinnamateFL/FR
 cinnamyl alcoholFL/FR
 clover nitrileFR
3-phenyl propyl alcoholFL/FR
berry
 raspberry ketone methyl etherFL/FR
camphoreous
laevo-fenchoneFL/FR
caramellic
 maltolFL/FR
citrus
 bergamot oilFL/FR
 grapefruit pentanolFR
blood orange oil italyFL/FR
10-undecen-1-olFL/FR
cocoa
2-isobutyl-3,5-(and 3,6)-dimethyl pyrazineFL/FR
coconut
gamma-heptalactoneFL/FR
gamma-nonalactone (aldehyde C-18 (so-called))FL/FR
earthy
 dibenzyl etherFL/FR
2-ethyl fencholFL/FR
2-ethyl hexyl acetateFL/FR
(-)-geosmin 
(+)-geosmin 
 geosminFL/FR
1-nonen-3-olFL/FR
3-octanolFL/FR
(Z)-4-octen-1-olFL/FR
3-octen-2-oneFL/FR
1-octen-3-olFL/FR
 spathulenol 
(E+Z)-2,4,8-trimethyl-3,7-nonadien-2-olFL/FR
fatty
 decanolFL/FR
(E)-2-decenalFL/FR
fermented
 butyl laevo-lactateFL/FR
floral
alpha-amyl cinnamaldehydeFL/FR
isoamyl salicylateFL/FR
 benzyl acetateFL/FR
 benzyl alcoholFL/FR
 citronellolFL/FR
 coriander seed oilFL/FR
 cyclamen aldehydeFL/FR
 cyclohexyl ethyl alcoholFL/FR
9-decen-1-olFL/FR
 dimethyl anthranilateFL/FR
 dimethyl benzyl carbinolFL/FR
 dimethyl benzyl carbinyl acetateFL/FR
 dimethyl benzyl carbinyl butyrateFL/FR
6,8-dimethyl-2-nonanolFR
 floral pyranolFR
 gardenia oxideFR
 geraniolFL/FR
 geranium oil moroccoFL/FR
 heliotropyl acetateFL/FR
 heliotropyl diethyl acetalFR
 herbal pyranFR
(Z)-3-hexen-1-yl salicylateFL/FR
alpha-hexyl cinnamaldehydeFL/FR
 ho leaf oilFR
 hyacinth etherFR
 hydroxycitronellalFL/FR
isojasmoneFL/FR
 leerallFR
 lilyallFR
laevo-linaloolFL/FR
 linaloolFL/FR
 linalool oxideFL/FR
 methyl dihydrojasmonateFL/FR
2-methyl-4-phenyl butanalFL/FR
 mimosa absolute franceFL/FR
 muguet carboxaldehydeFR
 muguet octadienolFR
 nerolFL/FR
 nerolidolFL/FR
 nonanolFL/FR
 nonyl octanoateFL/FR
 octyl acetateFL/FR
 orris pyridine 25% IPMFR
 peony alcoholFR
 phenethyl acetateFL/FR
 phenethyl alcoholFL/FR
 phenethyl butyl etherFR
 phenethyl formateFL/FR
2-phenyl propionaldehyde dimethyl acetalFL/FR
2-phenyl propionaldehyde ethylene glycol acetalFR
 rhodinolFL/FR
 rose butanoateFL/FR
 tetrahydrolinaloolFL/FR
 tuberose absolute (from pommade)FL/FR
 violet methyl carbonateFR
fresh
10-undecen-1-yl acetateFL/FR
fruity
3-allyl oxy-1,4-dimethyl bicyclo(3.2.1)octaneFR
 benzyl propionateFL/FR
gamma-decalactoneFL/FR
 ethyl 2-ethyl acetoacetateFL/FR
2-methyl butyl isovalerateFL/FR
 octyl propionateFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
fungal
1-decen-3-olFL/FR
 methyl 2-furoateFL/FR
green
 acetaldehyde ethyl phenethyl acetalFL/FR
 butyl lactateFL/FR
 cortex pyridineFL/FR
 galbanum oilFL/FR
(Z)-3-hexen-1-yl benzoateFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
(Z)-leaf acetalFL/FR
 melon acetalFL/FR
 methyl heptine carbonateFL/FR
(E,Z)-2,6-nonadien-1-olFL/FR
(E,Z)-2,6-nonadienalFL/FR
(Z)-5-octen-1-olFL/FR
 phenyl acetaldehyde dimethyl acetalFL/FR
3-phenyl propionaldehydeFL/FR
isopropyl quinolineFR
4-isopropyl quinolineFL/FR
 violet decenolFR
 carum carvi fruit oilFL/FR
 clary sage oil franceFL/FR
 daucus carota fruit oilFL/FR
 dimethyl cyclormol (IFF)FR
 geranium concreteFL/FR
 guava leaf oil cubaFR
 ilex paraguariensis leaf solid extractFL/FR
abrialis lavandin oilFL/FR
 lavender absolute bulgariaFL/FR
 linalyl acetateFL/FR
2-methyl-3-buten-2-olFL/FR
3-octanoneFL/FR
1-octen-3-yl acetateFL/FR
 thyme oil (thymus zygis gracillis) spainFL/FR
honey
 methyl phenyl acetateFL/FR
 phenethyl furoateFL/FR
marine
green algae absoluteFL/FR
 marine pyridineFR
melon
 watermelon ketoneFR
minty
 peppermint oil idahoFL/FR
mossy
 oakmoss absoluteFL/FR
 veramoss (IFF)FR
3-octen-2-olFL/FR
(R)-1-octen-3-olFL/FR
1-octen-3-yl butyrateFL/FR
musk
 ethylene brassylateFL/FR
omega-pentadecalactoneFL/FR
musty
(1S,2R,5R)-(+)-isomenthol 
phenolic
ortho-guaiacolFL/FR
powdery
para-anisyl alcoholFL/FR
spicy
4-ethyl guaiacolFL/FR
 ginger oleoresinFL/FR
2-octanolFL/FR
 pimenta acris leaf oilFL/FR
terpenic
alpha-terpineolFL/FR
tonka
gamma-hexalactoneFL/FR
vanilla
 vanilla bean absolute (vanilla planifolia)FL/FR
vegetable
 methionalFL/FR
waxy
 decyl acetateFL/FR
1-dodecanolFL/FR
 ethyl laurateFL/FR
 methyl laurateFL/FR
(Z)-3-nonen-1-olFL/FR
woody
 amber carbinolFR
 patchouli ethanoneFR
 patchouli oilFL/FR
 santallFR
 sclareolideFL/FR
 woody acetateFR
(Z)-woody amyleneFR
yeasty
2-octen-4-oneFL/FR
 
For Flavor
 
No flavor group found for these
green algae absoluteFL/FR
 bornyl formateFL/FR
2-isobutyl-3,5-(and 3,6)-dimethyl pyrazineFL/FR
2-ethyl hexyl acetateFL/FR
2-ethyl-4,5-dimethyl oxazoleFL
 geosminFL/FR
(+)-geosmin 
(-)-geosmin 
(1S,2R,5R)-(+)-isomenthol 
 methionyl acetateFL
tris(methyl thio) methaneFL
2-methyl-3-buten-2-olFL/FR
2-methyl-4-phenyl butanalFL/FR
 nonyl octanoateFL/FR
(Z)-4-octen-1-olFL/FR
(E)-2-penten-1-olFL
2-pentyl-1-buten-3-oneFL
 phenethyl furoateFL/FR
4-isopropyl quinolineFL/FR
 spathulenol 
(E+Z)-2,4,8-trimethyl-3,7-nonadien-2-olFL/FR
10-undecen-1-olFL/FR
aldehydic
 nonanal (aldehyde C-9)FL/FR
amber
alpha-ambrinolFL/FR
animal
para-cresyl caprylateFL/FR
apple
(E,Z)-2,6-nonadien-1-olFL/FR
balsamic
 benzyl benzoateFL/FR
 benzyl salicylateFL/FR
(E)-benzyl tiglateFL/FR
laevo-bornyl acetateFL/FR
isobutyl cinnamateFL/FR
berry
 raspberry ketone methyl etherFL/FR
buttery
 butyl laevo-lactateFL/FR
camphoreous
laevo-fenchoneFL/FR
caramellic
 maltolFL/FR
 methyl 2-furoateFL/FR
citrus
 bergamot oilFL/FR
laevo-linaloolFL/FR
 linaloolFL/FR
 nerolFL/FR
blood orange oil italyFL/FR
alpha-terpineolFL/FR
coconut
gamma-nonalactone (aldehyde C-18 (so-called))FL/FR
creamy
 acetyl ethyl carbinolFL
gamma-hexalactoneFL/FR
3-octen-2-oneFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
earthy
1-decen-3-olFL/FR
 difurfuryl sulfideFL
2-ethyl fencholFL/FR
1-hexen-3-yl acetateFL
7-methyl benzofuran 
1-nonen-3-olFL/FR
1,8-octane dithiolFL
estery
 octyl propionateFL/FR
fatty
 dimethyl sulfoxideFL
(Z)-3-hexen-1-yl benzoateFL/FR
fermented
 methyl thio isovalerateFL
floral
 citronellolFL/FR
 dimethyl benzyl carbinyl acetateFL/FR
 dimethyl benzyl carbinyl butyrateFL/FR
 geraniolFL/FR
 geranium oil moroccoFL/FR
 heliotropyl acetateFL/FR
 linalyl acetateFL/FR
 methyl dihydrojasmonateFL/FR
 methyl phenyl acetateFL/FR
 phenethyl alcoholFL/FR
 rhodinolFL/FR
 tetrahydrolinaloolFL/FR
 tuberose absolute (from pommade)FL/FR
fruity
para-anisyl alcoholFL/FR
 benzyl acetateFL/FR
 benzyl alcoholFL/FR
 benzyl propionateFL/FR
gamma-decalactoneFL/FR
 dibenzyl etherFL/FR
 dimethyl anthranilateFL/FR
 ethyl 2-ethyl acetoacetateFL/FR
2-methyl butyl isovalerateFL/FR
2-phenyl propionaldehyde dimethyl acetalFL/FR
 rose butanoateFL/FR
greasy
10-undecen-1-yl acetateFL/FR
green
 acetaldehyde ethyl phenethyl acetalFL/FR
isoamyl salicylateFL/FR
 butyl lactateFL/FR
 cinnamyl alcoholFL/FR
 cortex pyridineFL/FR
 cyclamen aldehydeFL/FR
 cyclohexyl ethyl alcoholFL/FR
 galbanum oilFL/FR
(Z)-3-hexen-1-yl salicylateFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
isojasmoneFL/FR
(Z)-leaf acetalFL/FR
 linalool oxideFL/FR
 melon acetalFL/FR
 methyl heptine carbonateFL/FR
5-methyl-furfuryl furfuryl ether 
 nerolidolFL/FR
(E,Z)-2,6-nonadienalFL/FR
 oakmoss absoluteFL/FR
(Z)-5-octen-1-olFL/FR
1-octen-3-yl acetateFL/FR
 phenethyl formateFL/FR
 phenyl acetaldehyde dimethyl acetalFL/FR
3-phenyl propionaldehydeFL/FR
herbal
 carum carvi fruit oilFL/FR
 clary sage oil franceFL/FR
 coriander seed oilFL/FR
 daucus carota fruit oilFL/FR
 geranium concreteFL/FR
 ilex paraguariensis leaf solid extractFL/FR
abrialis lavandin oilFL/FR
 lavender absolute bulgariaFL/FR
 oregano oleoresinFL
 thyme oil (thymus zygis gracillis) spainFL/FR
honey
 phenethyl acetateFL/FR
lactonic
gamma-heptalactoneFL/FR
medicinal
 dimethyl benzyl carbinolFL/FR
minty
 peppermint oil idahoFL/FR
mushroom
3-octanoneFL/FR
3-octen-2-olFL/FR
1-octen-3-olFL/FR
(R)-1-octen-3-olFL/FR
1-octen-3-yl butyrateFL/FR
musk
 ethylene brassylateFL/FR
musty
3-octanolFL/FR
phenolic
 propyl 2-furoateFL
soapy
1-dodecanolFL/FR
solvent
2-ethyl furanFL
spicy
 ginger oleoresinFL/FR
2-octanolFL/FR
3-phenyl propyl alcoholFL/FR
 pimenta acris leaf oilFL/FR
 turmeric oleoresinFL
sulfurous
O-ethyl S-1-methoxyhexan-3-yl carbonothioateFL
1-(methyl thio)-2-butanoneFL
2-naphthyl mercaptanFL
tomato
 methionalFL/FR
tropical
alpha-amyl cinnamaldehydeFL/FR
vanilla
omega-pentadecalactoneFL/FR
 vanilla bean absolute (vanilla planifolia)FL/FR
vegetable
2-octen-4-oneFL/FR
waxy
 decanolFL/FR
9-decen-1-olFL/FR
(E)-2-decenalFL/FR
 decyl acetateFL/FR
 ethyl laurateFL/FR
alpha-hexyl cinnamaldehydeFL/FR
 hydroxycitronellalFL/FR
 methyl laurateFL/FR
 mimosa absolute franceFL/FR
 nonanolFL/FR
(Z)-3-nonen-1-olFL/FR
 octyl 2-furoateFL
 octyl acetateFL/FR
woody
 ambroxanFL/FR
isobornyl acetateFL/FR
4-ethyl guaiacolFL/FR
ortho-guaiacolFL/FR
 patchouli oilFL/FR
 sclareolideFL/FR
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 appleFR
 crabappleFR
 artichokeFL
 asparagusFL
 avocadoFR
 balsamFR
 botanicalFR
 cauliflowerFL
 cheeseFL
 chestnut blossomFR
 chicory rootFL
 chypreFR
 clematisFR
 cloudberry bakeappleFL
 cloverFR
 country meadowFR
 crabFL
 dairyFL
 earthFR
 evergreenFR
 fernFR
 fir needle oil replacerFR
 fishFL
 floralFR
 fungusFR
 galbanumFR
 heatherFR
 herbalFR
 jackfruitFL
 lavandinFR
 lavenderFR
 orchidFR
 fresh outdoorsFR
 parsnip 
 pepper bell pepperFL
 privet blossomFR
 pumpkin pieFR
 rhubarbFR
 rootFR
 shellfishFL
 spearmintFL
 stephanotisFR
 tomatoFL
 truffle 
 tulipFR
 vegetableFL
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 artichoke cooked artichoke
Search Trop  Picture
 banana fruit
Search Trop  Picture
 beer
Search  PMC Picture
 cheese @ 0.05 ± 0.02 µg%
Data  GC  Search  PMC Picture
 chicory root
Search Trop  Picture
 clover
Search  PMC Picture
 fish
Search  PMC Picture
 ham
PbMd  Search  PMC Picture
 hyacinthus orientalis absolute @ 0.01%
Data  GC  Search Trop  Picture
 milk
Search  PMC Picture
 mushroom cooked mushroom
Search  PMC Picture
 mushroom giant puffball mushroom
Search  PMC Picture
 pea
Search Trop  Picture
 peppermint oil
Search Trop  Picture
 pork
Search  PMC Picture
 potato
Search Trop  Picture
 rice cakes
PbMd  Search  PMC Picture
 shrimp
Search  PMC Picture
 soybean
Search Trop  Picture
 spearmint oil
Search Trop  Picture
 thyme oil
Search Trop  Picture
 watermelon fruit juice
Search Trop  Picture
 yuzu peel oil
PbMd  Search Trop  Picture
Synonyms   Articles   Notes   Search   Top
Synonyms:
 amyl vinyl ketone
N-amyl vinyl ketone
 oct-1-en-3-one
 octen-1-one-3
1-octen-3-one (50% in 1-octen-3-ol)
1-octen-3-one natural
1-octen-3-one pure
1-octen-3-one solution
N-pentyl vinyl ketone
 vinyl amyl ketone
Synonyms   Articles   Notes   Search   Top
Articles:
PubMed: Gas Chromatography-Mass Spectrometry Method Optimized Using Response Surface Modeling for the Quantitation of Fungal Off-Flavors in Grapes and Wine.
PubMed: Key changes in wine aroma active compounds during bottle storage of Spanish red wines under different oxygen levels.
PubMed: Common gas phase molecules from fungi affect seed germination and plant health in Arabidopsis thaliana.
PubMed: Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea).
PubMed: Identification and characterization of volatile components causing the characteristic flavor in miso (Japanese fermented soybean paste) and heat-processed miso products.
PubMed: Cold enzymatic bleaching of fluid whey.
PubMed: Analysis and sensory evaluation of jostaberry (Ribes x nidigrolaria Bauer) volatiles.
PubMed: Aroma-active components of yeast extract pastes with a basic and characteristic meaty flavour.
PubMed: Potential aromatic compounds as markers to differentiate between Tuber melanosporum and Tuber indicum truffles.
PubMed: Study of the volatile compounds and odor-active compounds of dry-cured Iberian ham extracted by SPME.
PubMed: Characterization of the key odorants in pan-fried white mushrooms (Agaricus bisporus L.) by means of molecular sensory science: comparison with the raw mushroom tissue.
PubMed: Effect of addition of commercial rosemary extracts on potent odorants in cooked beef.
PubMed: Multiple headspace-solid-phase microextraction: an application to quantification of mushroom volatiles.
PubMed: Identification of aroma active compounds of cereal coffee brew and its roasted ingredients.
PubMed: Detection and quantification of natural contaminants of wine by gas chromatography-differential ion mobility spectrometry (GC-DMS).
PubMed: Chemical and sensory effects of the freezing process on the aroma profile of black truffles (Tuber melanosporum).
PubMed: Evaluation of fast volatile analysis for detection of Botrytis cinerea infections in strawberry.
PubMed: Off-flavor related volatiles in soymilk as affected by soybean variety, grinding, and heat-processing methods.
PubMed: Effect of bleaching whey on sensory and functional properties of 80% whey protein concentrate.
PubMed: Gas chromatographic-olfactometric aroma profile and quantitative analysis of volatile carbonyls of grilled beef from different finishing feed systems.
PubMed: Comparison of the flavor chemistry and flavor stability of mozzarella and cheddar wheys.
PubMed: Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius).
PubMed: Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.
PubMed: Chemical characterization of commercial Sherry vinegar aroma by headspace solid-phase microextraction and gas chromatography-olfactometry.
PubMed: Identification of impact odorants contributing to fresh mushroom off-flavor in wines: incidence of their reactivity with nitrogen compounds on the decrease of the olfactory defect.
PubMed: Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.
PubMed: Relationship between odour-active compounds and flavour perception in meat from lambs fed different diets.
PubMed: Extraction of Teucrium manghuaense and evaluation of the bioactivity of its extract.
PubMed: Characteristic aroma-active compounds of Korean perilla (Perilla frutescens Britton) leaf.
PubMed: Iron is an essential cause of fishy aftertaste formation in wine and seafood pairing.
PubMed: Characterization of aroma-active compounds, sensory properties, and proteolysis in Ezine cheese.
PubMed: Identification of odor impact compounds of Tagetes minuta L. essential oil: comparison of two GC-olfactometry methods.
PubMed: Novel character impact compounds in Yuzu (Citrus junos Sieb. ex Tanaka) peel oil.
PubMed: Volatile compounds in dry-cured Serrano ham subjected to high pressure processing. Effect of the packaging material.
PubMed: Gas chromatography/sniffing port analysis of aroma compounds released under mouth conditions.
PubMed: Comparison of the key aroma compounds in organically grown, raw West-African peanuts (Arachis hypogaea) and in ground, pan-roasted meal produced thereof.
PubMed: Odor-active compounds in cooked rice cultivars from Camargue (France) analyzed by GC-O and GC-MS.
PubMed: Temporal changes in aroma release of Longjing tea infusion: interaction of volatile and nonvolatile tea components and formation of 2-butyl-2-octenal upon aging.
PubMed: Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms.
PubMed: Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
PubMed: Aroma components of American country ham.
PubMed: Selected odor compounds in cooked soymilk as affected by soybean materials and direct steam injection.
PubMed: Light-induced off-flavor development in cloudy apple juice.
PubMed: Effect of cold storage and packaging material on the major aroma components of sweet cream butter.
PubMed: Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
PubMed: Differentiation of aroma characteristics of pine-mushrooms (Tricholoma matsutake Sing.) of different grades using gas chromatography-olfactometry and sensory analysis.
PubMed: Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection.
PubMed: Asymmetric induction in hydrogen-mediated reductive aldol additions to alpha-amino aldehydes catalyzed by rhodium: selective formation of syn-stereotriads directed by intramolecular hydrogen-bonding.
PubMed: Characterization of some mushroom and earthy off-odors microbially induced by the development of rot on grapes.
PubMed: Key odor impact compounds in three yeast extract pastes.
PubMed: Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
PubMed: Difference in the volatile composition of pine-mushrooms (Tricholoma matsutake Sing.) according to their grades.
PubMed: Volatile constituents of Semnostachya menglaensis Tsui.
PubMed: Enzymatic hydrogenation of trans-2-nonenal in barley.
PubMed: Identification of metallic-smelling 1-octen-3-one and 1-nonen-3-one from solutions of ferrous sulfate.
PubMed: Volatile organic compounds in natural biofilm in polyethylene pipes supplied with lake water and treated water from the distribution network.
PubMed: Halogenated natural products in five species of Antarctic sponges: compounds with POP-like properties?
PubMed: Characteristic volatiles from young and aged fruiting bodies of wild Polyporus sulfureus (Bull.:Fr.) Fr.
PubMed: Determination of odour-causing volatile organic compounds in cork stoppers by multiple headspace solid-phase microextraction.
PubMed: Aroma compounds in sweet whey powder.
PubMed: Transition-metal-mediated synthesis of novel carbocyclic nucleoside analogues with antitumoral activity.
PubMed: Carbon-carbon bond formation by radical addition-fragmentation reactions of O-alkylated enols.
PubMed: Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion.
PubMed: Identification and sensory evaluation of volatile compounds in oxidized porcine liver.
PubMed: Odorants in breast milk.
PubMed: Odorants generated by thermally induced degradation of phospholipids.
PubMed: Gas chromatography-olfactometry (GC-O) and proton transfer reaction-mass spectrometry (PTR-MS) analysis of the flavor profile of grana padano, parmigiano reggiano, and grana trentino cheeses.
PubMed: Induced responses in clover to an herbaceous mite.
PubMed: Odor-active compounds of Iberian hams with different aroma characteristics.
PubMed: Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
PubMed: Character impact odorants of the apple cultivars Elstar and Cox Orange.
PubMed: Impact odorants contributing to the fungus type aroma from grape berries contaminated by powdery mildew (Uncinula necator); incidence of enzymatic activities of the yeast Saccharomyces cerevisiae.
PubMed: Sensory and chemical changes in tomato sauces during storage.
PubMed: Characterization of the most odor-active compounds of Iberian ham headspace.
PubMed: Development of new chiral building blocks for synthesis of bicyclo[3.3.0]octane compounds.
PubMed: Volatile flavor components of stored nonfat dry milk.
PubMed: Aroma components of cooked tail meat of American lobster (Homarus americanus).
PubMed: Aroma components of an oil-based grill flavoring by direct thermal desorption-gas chromatography-olfactometry and sample dilution analysis.
PubMed: Quantification of key odorants formed by autoxidation of arachidonic acid using isotope dilution assay.
PubMed: Identification of potent odorants formed by autoxidation of arachidonic acid: structure elucidation and synthesis of (E,Z,Z)-2,4,7-tridecatrienal.
PubMed: Aroma-active components of nonfat dry milk.
PubMed: Aroma profiles of vegetable oils varying in fatty acid composition vs. concentrations of primary and secondary lipid oxidation products.
PubMed: Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage.
PubMed: Aroma of fresh oysters Crassostrea gigas: composition and aroma notes.
PubMed: Aroma-active compounds of miniature beefsteakplant (Mosla dianthera Maxim).
PubMed: Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques.
PubMed: First attempt of odorant quantitation using gas chromatography-olfactometry.
PubMed: Identification of character impact odorants of different soybean lecithins.
PubMed: Synthesis of deuterated volatile lipid degradation products to be used as internal standards in isotope dilution assays. 2. Vinyl ketones.
PubMed: Volatile composition of sunflower oil-in-water emulsions during initial lipid oxidation: influence of pH.
PubMed: Quantification and sensory studies of character impact odorants of different soybean lecithins.
PubMed: Volatile flavor components of rice cakes.
PubMed: Use of an autosampler for dynamic headspace extraction of volatile compounds from grains and effect of added water on the extraction.
PubMed: Characterization of aroma volatiles in tomatoes by sensory analyses.
PubMed: Identification of the key odorants in barley malt (caramalt) using GC/MS techniques and odour dilution analyses.
PubMed: Purification and characterization of two enone reductases from Saccharomyces cerevisiae.
PubMed: Correlation of 1-octen-3-one with antixenotic resistance in subterranean clover cotyledons to red-legged earth mite,Halotydeus destructor (Acarina: Penthaleidae).
PubMed: Irradiation-induced off-odour in chicken and its possible control.
PubMed: Electroantennogram response of alfalfa seed chalcid,Bruchophagus roddi (Hymenoptera: Eurytomidae) to host- and nonhost-plant volatiles.
PubMed: Fungal volatiles: Semiochemicals for stored-product beetles (Coleoptera: Cucujidae).
PubMed: Monoterpenes and microbial metabolites in the soil.
PubMed: Inhibitory activities and inhibition specificities of caffeic acid derivatives and related compounds toward 5-lipoxygenase.
PubMed: Metabolic activation of olefins. Conversion of 1-octene to a putative reactive intermediate 1-octen-3-one: an alternative pathway to epoxidation.
PubMed: Volatile constituents of Trichothecium roseum.
PubMed: [Studies on mushroom flavours. 1. Organoleptic significance of constituents of the cultivated mushroom, agaricus bisporus].
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