1-decen-3-ol
heptyl ethenyl carbinol
 
Notes:
Used as a food additive [EAFUS]
  • BOC Sciences
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      Product(s):
      51100-54-0 1-DECEN-3-OL 99.0%
       
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      Product(s):
      D3268 1-Decen-3-ol >97.0%(GC)
       
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CAS Number: 51100-54-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 256-967-6
FDA UNII: VO05FOL7H0
Nikkaji Web: J261.639D
MDL: MFCD02181024
XlogP3-AA: 3.60 (est)
Molecular Weight: 156.26860000
Formula: C10 H20 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: 1153  1-decen-3-ol
DG SANTE Food Flavourings: 02.136  dec-1-en-3-ol
FEMA Number: 3824 1-decen-3-ol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):51100-54-0 ; 1-DECEN-3-OL
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Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 97.00 to 100.00 % sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity: 0.83600 to 0.84200 @  25.00 °C.
Pounds per Gallon - (est).: 6.956 to  7.006
Refractive Index: 1.43900 to 1.44600 @  20.00 °C.
Boiling Point: 215.00 °C. @ 760.00 mm Hg
Vapor Pressure: 0.041000 mmHg @ 25.00 °C. (est)
Vapor Density: >1 ( Air = 1 )
Flash Point: 202.00 °F. TCC ( 94.44 °C. )
logP (o/w): 3.538 (est)
Soluble in:
 alcohol
 paraffin oil
 water, 202.7 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
 
Odor Type: fungal
 
Odor Strength: high ,
recommend smelling in a 1.00 % solution or less
 
Substantivity: > 24 hour(s) at 100.00 %
 
 waxy  fungal  mushroom  
Odor Description:
at 1.00 % in dipropylene glycol. 
waxy fungal mushroom
 
 waxy  fungal  mushroom  ketonic  cheesy  vegetable  
Odor Description:
at 1.00 % in ethyl alcohol.  
Intense waxy fungal mushroom with ketonic cheesy and vegetative nuances
Mosciano, Gerard P&F 25, No. 1, 49, (2000)
 
 
Flavor Type: earthy
 
 earthy  fungal  mushroom  waxy  dairy  cheesy  green  vegetable  tropical  
Taste Description:
at 1.00 - 10.00 ppm. 
Intense earthy, fungal, mushroom-like with waxy dairy and cheese nuances, with a slight green vegetative and tropical aftertaste
Mosciano, Gerard P&F 25, No. 1, 49, (2000)
 
Odor and/or flavor descriptions from others (if found).
 
Bedoukian Research
1-DECEN-3-OL ≥99.0%, Kosher
Odor Description: intense waxy, mushroom
Can be used in a variety of compositions, mainly vegetative, possibly dairy as well.
Taste Description: waxy
For use in vegetable and cheese flavors.
 
 
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: flavoring agents
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Suppliers:
BOC Sciences
For experimental / research use only.
1-DECEN-3-OL 99.0%
Parchem
1-decen-3-ol
Penta International
1-DECEN-3-OL
Sigma-Aldrich
For experimental / research use only.
1-Decen-3-ol analytical standard
TCI AMERICA
For experimental / research use only.
1-Decen-3-ol >97.0%(GC)
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Safety Information:
 
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
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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-decen-3-ol usage levels up to:
  2.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (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: 18
Click here to view publication 18
 average usual ppmaverage maximum ppm
baked goods: 2.0100010.00000
beverages(nonalcoholic): 0.001000.00500
beverages(alcoholic): 0.001000.00500
breakfast cereal: 0.600002.00000
cheese: 0.010000.05000
chewing gum: 0.001000.00300
condiments / relishes: 0.001000.00500
confectionery froastings: 0.001000.00300
egg products: 0.010000.05000
fats / oils: 0.010000.05000
fish products: 0.020000.10000
frozen dairy: 0.001000.00500
fruit ices: 0.001000.00500
gelatins / puddings: 0.001000.00300
granulated sugar: --
gravies: 0.050000.25000
hard candy: 0.001000.00300
imitation dairy: 0.001000.00500
instant coffee / tea: 0.002000.01000
jams / jellies: 0.002000.00500
meat products: 0.020000.10000
milk products: 0.001000.00500
nut products: 0.010000.05000
other grains: 0.010000.10000
poultry: 0.010000.05000
processed fruits: 0.001000.00500
processed vegetables: 0.100000.50000
reconstituted vegetables: 0.020000.10000
seasonings / flavors: 100.000001000.00000
snack foods: 0.050000.25000
soft candy: 0.001000.00300
soups: 0.100000.50000
sugar substitutes: --
sweet sauces: 0.001000.00300
 
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): 5.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 3.0000050.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 7.0000035.00000
Confectionery (05.0): 4.0000050.00000
Chewing gum (05.0): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 5.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 1.0000010.00000
Eggs and egg products (10.0): 1.0000010.00000
Sweeteners, including honey (11.0): 1.0000010.00000
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 3.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 3.0000025.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 4.0000050.00000
Ready-to-eat savouries (15.0): 5.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 2.0000025.00000
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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):
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
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 : 170977
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
 dec-1-en-3-ol
Chemidplus: 0051100540
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References:
Leffingwell: Chirality or Article
 dec-1-en-3-ol
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 170977
Pubchem (sid): 135125113
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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
HMDB (The Human Metabolome Database): HMDB39854
FooDB: FDB019510
Export Tariff Code: 2905.29.9000
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
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Potential Blenders and core components note
 
For Odor
aldehydic
aldehydic
 acetyl nonyrylFL/FR
balsamic
(E)-benzyl tiglateFL/FR
cheesy
 butyric acidFL/FR
isovaleric acidFL/FR
earthy
 dibenzyl etherFL/FR
 mushroom absoluteFL/FR
1-nonen-3-olFL/FR
3-octanolFL/FR
2-octanoneFL/FR
3-octen-2-oneFL/FR
1-octen-3-olFL/FR
1-octen-3-oneFL/FR
fatty
(E)-2-decenalFL/FR
 octanoic acidFL/FR
fermented
 butyl laevo-lactateFL/FR
floral
6,8-dimethyl-2-nonanolFR
 herbal pyranFR
 nonyl octanoateFL/FR
 octyl acetateFL/FR
 phenethyl butyl etherFR
2-phenyl propionaldehyde dimethyl acetalFL/FR
2-phenyl propionaldehyde ethylene glycol acetalFR
fruity
2-heptyl butyrateFL/FR
 methyl valerateFL/FR
 octyl propionateFL/FR
 sorbyl butyrateFL/FR
fungal
 fungus fragranceFR
 methyl 2-furoateFL/FR
black truffle whole plant oilFL/FR
green
 butyl lactateFL/FR
3-hepten-2-oneFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
(Z)-leaf acetalFL/FR
 melon acetalFL/FR
 phenyl acetaldehyde dimethyl acetalFL/FR
 tiglyl tiglateFR
herbal
3-octanoneFL/FR
1-octen-3-yl acetateFL/FR
honey
 phenethyl furoateFL/FR
3-octen-2-olFL/FR
(R)-1-octen-3-olFL/FR
1-octen-3-yl butyrateFL/FR
oily
 butter acidsFL/FR
waxy
 methyl laurateFL/FR
(Z)-3-nonen-1-olFL/FR
yeasty
2-octen-4-oneFL/FR
 
For Flavor
 
No flavor group found for these
2-heptyl butyrateFL/FR
3-methyl mercaptopropyl amineFL
tris(methyl thio) methaneFL
 nonyl octanoateFL/FR
(E)-2-penten-1-olFL
2-pentyl-1-buten-3-oneFL
 phenethyl furoateFL/FR
aldehydic
 acetyl nonyrylFL/FR
balsamic
(E)-benzyl tiglateFL/FR
buttery
 butyl laevo-lactateFL/FR
caramellic
 methyl 2-furoateFL/FR
cheesy
isovaleric acidFL/FR
creamy
cream cheese flavorFL
3-hepten-2-oneFL/FR
3-octen-2-oneFL/FR
dairy
2-octanoneFL/FR
4-pentenoic acidFL
earthy
 difurfuryl sulfideFL
 mushroom absoluteFL/FR
1-nonen-3-olFL/FR
1,8-octane dithiolFL
1-octen-3-oneFL/FR
estery
 octyl propionateFL/FR
fatty
 butter acidsFL/FR
 dimethyl sulfoxideFL
fermented
 methyl thio isovalerateFL
fruity
 dibenzyl etherFL/FR
 methyl valerateFL/FR
2-phenyl propionaldehyde dimethyl acetalFL/FR
 sorbyl butyrateFL/FR
fungal
black truffle flavorFL
black truffle whole plant oilFL/FR
green
 butyl lactateFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
(Z)-leaf acetalFL/FR
 melon acetalFL/FR
1-octen-3-yl acetateFL/FR
 phenyl acetaldehyde dimethyl acetalFL/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
musty
3-octanolFL/FR
soapy
 octanoic acidFL/FR
sour
 butyric acidFL/FR
sulfurous
1-(methyl thio)-2-butanoneFL
2-naphthyl mercaptanFL
tropical
S-methyl 4-methyl pentane thioateFL
vegetable
2-octen-4-oneFL/FR
waxy
(E)-2-decenalFL/FR
 methyl laurateFL/FR
(Z)-3-nonen-1-olFL/FR
 octyl 2-furoateFL
 octyl acetateFL/FR
 
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Potential Uses:
 cheeseFL
 fruit tropical fruitFL
 fungusFR
 tomatoFL
 waxy 
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Occurrence (nature, food, other): note
 found in nature
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Synonyms:
 dec-1-en-3-ol
 heptyl ethenyl carbinol
3-hydroxy-1-decene
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