(R)-1-octen-3-ol
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
  • 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.
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      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.
       
       
  • BOC Sciences
    • BOC Sciences
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      Product(s):
      3687-48-7 CHAMPIGNOL 98.0%
       
  • Penta International
    • Penta International Corporation
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      Product(s):
      15-18900 R-(-)-1-OCTEN-3-OL
       
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CAS Number: 3687-48-7Picture of molecule3D/inchi
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
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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
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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.
 
 
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Cosmetic Information:
None found
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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
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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:
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
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Safety in Use Information:
Category: flavor and fragrance agents
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 ppmaverage maximum ppm
baked goods: 4.0000011.00000
beverages(nonalcoholic): 1.000001.00000
beverages(alcoholic): 0.500001.00000
breakfast cereal: --
cheese: --
chewing gum: 0.020000.02000
condiments / relishes: 2.000005.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 1.000001.00000
fruit ices: --
gelatins / puddings: 1.000002.00000
granulated sugar: --
gravies: 2.000003.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 4.000005.00000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: 12.0000020.00000
reconstituted vegetables: --
seasonings / flavors: --
snack foods: 0.500000.50000
soft candy: 1.000002.00000
soups: 3.000005.00000
sugar substitutes: --
sweet sauces: --
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Safety References:
EPI System: View
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
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References:
Leffingwell: Chirality or Article
 (3R)-oct-1-en-3-ol
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 6992244
Pubchem (sid): 26744289
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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
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
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Potential Blenders and core components note
 
For Odor
No odor group found for these
2-(furyl-2)-ethanthiol acetate 
7-methyl benzofuran 
5-methyl-furfuryl furfuryl ether 
2-(pyridyl-2)-ethyl methyl sulfide 
balsamic
(E)-benzyl tiglateFL/FR
creamy
 butyl lactateFL/FR
earthy
 dibenzyl etherFL/FR
2-ethyl fencholFL/FR
 heptanal cyclic acetal with glycerolFL/FR
 heptanal glyceryl acetalFL/FR
 methyl 3-hexenoateFL/FR
 methyl undecylenateFL/FR
 mushroom absoluteFL/FR
 mushroom resinoidFL/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
 methyl 10-undecenoateFL/FR
2-nonenalFL/FR
fermented
 butyl laevo-lactateFL/FR
floral
6,8-dimethyl-2-nonanolFR
 herbal pyranFR
beta-ionolFL/FR
alpha-iononeFL/FR
 iris specialtyFR
alpha-isomethyl ionone (50% min.)FL/FR
 nonyl octanoateFL/FR
 octyl acetateFL/FR
 orris rhizome concrete butter (iris pallida)FL/FR
 orris rhizome concrete replacerFR
 orris rhizome resinoid (iris pallida)FL/FR
 phenethyl butyl etherFR
2-phenyl propionaldehyde dimethyl acetalFL/FR
2-phenyl propionaldehyde ethylene glycol acetalFR
fruity
 butyl propionateFL/FR
 hexyl (E)-tiglateFL/FR
 octyl propionateFL/FR
fungal
1-decen-3-olFL/FR
 fungus fragranceFR
 methyl 2-furoateFL/FR
black truffle whole plant oilFL/FR
 earthy acetalFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
(Z)-leaf acetalFL/FR
 melon acetalFL/FR
 melon nonenoateFL/FR
1-methoxy-2,7-octadiene 
 methyl heptine carbonateFL/FR
(E)-2-nonen-1-olFL/FR
(Z)-5-octen-1-olFL/FR
 phenyl acetaldehyde dimethyl acetalFL/FR
 tiglyl tiglateFR
2,4,8-trimethyl-5-oxatricyclo(6.2.1.0*2,6*)undecaneFR
herbal
 nonisyl acetateFR
isononyl acetateFR
3-octanoneFL/FR
honey
 phenethyl furoateFL/FR
3-octen-2-olFL/FR
1-octen-3-yl butyrateFL/FR
nutty
2-methyl-3-ethoxypyrazineFL/FR
2,4,5-trimethyl oxazoleFL/FR
orris
 orris capronateFL/FR
powdery
alpha-methyl iononeFL/FR
2-methyl 5-(methyl thio) furanFL/FR
tonka
6-amyl-alpha-pyroneFL/FR
waxy
 ethyl octanoateFL/FR
 methyl laurateFL/FR
(Z)-3-nonen-1-olFL/FR
woody
 callitris intratropica wood oil australiaFR
beta-caryophyllene alcohol acetateFL/FR
 sclareolideFL/FR
 verdoxanFR
yeasty
2-octen-4-oneFL/FR
 
For Flavor
 
No flavor group found for these
beta-caryophyllene alcohol acetateFL/FR
 earthy acetalFL/FR
 furfural diethyl acetalFL
 heptanal cyclic acetal with glycerolFL/FR
 heptanal glyceryl acetalFL/FR
1-methoxy-2,7-octadiene 
tris(methyl thio) methaneFL
2-methyl-3-ethoxypyrazineFL/FR
 nonyl octanoateFL/FR
(E)-2-penten-1-olFL
2-pentyl-1-buten-3-oneFL
 phenethyl furoateFL/FR
 vitispiraneFL
alliaceous
1,3-butane dithiolFL
balsamic
(E)-benzyl tiglateFL/FR
burnt
2-(furyl-2)-ethanthiol acetate 
2,4,5-trimethyl oxazoleFL/FR
buttery
 butyl laevo-lactateFL/FR
caramellic
 methyl 2-furoateFL/FR
coffee
 difurfuryl etherFL
 methyl furfuryl mercaptopropionateFL
creamy
6-amyl-alpha-pyroneFL/FR
3-octen-2-oneFL/FR
dairy
 butyl lactateFL/FR
2-octanoneFL/FR
earthy
1-decen-3-olFL/FR
 difurfuryl sulfideFL
2-ethyl fencholFL/FR
1-hexen-3-yl acetateFL
(±)-2-mercapto-5-methylheptan-4-oneFL
7-methyl benzofuran 
 mushroom absoluteFL/FR
 mushroom distillatesFL
 mushroom extendersFL
sauteed mushroom flavorFL
 mushroom flavorFL
porcini mushroom flavorFL
portabello mushroom flavorFL
 mushroom oilFL
 mushroom resinoidFL/FR
1-nonen-3-olFL/FR
1,8-octane dithiolFL
1-octen-3-oneFL/FR
estery
 octyl propionateFL/FR
fatty
 dimethyl sulfoxideFL
2-nonenalFL/FR
fermented
 methyl thio isovalerateFL
floral
beta-ionolFL/FR
alpha-iononeFL/FR
alpha-isomethyl ionone (50% min.)FL/FR
 orris rhizome concrete butter (iris pallida)FL/FR
 orris rhizome resinoid (iris pallida)FL/FR
fruity
 butyl propionateFL/FR
 dibenzyl etherFL/FR
 methionyl butyrateFL
 methyl 3-hexenoateFL/FR
alpha-methyl iononeFL/FR
2-phenyl propionaldehyde dimethyl acetalFL/FR
fungal
 mushroom concentrate naturalFL
white truffle flavorFL
black truffle flavorFL
black truffle whole plant oilFL/FR
green
 dihydroxyacetophenone (mixed isomers)FL
(Z)-3-hexen-1-yl tiglateFL/FR
 hexyl (E)-tiglateFL/FR
(Z)-leaf acetalFL/FR
 melon acetalFL/FR
 melon nonenoateFL/FR
 methyl heptine carbonateFL/FR
5-methyl-furfuryl furfuryl ether 
(E)-2-nonen-1-olFL/FR
(Z)-5-octen-1-olFL/FR
 phenyl acetaldehyde dimethyl acetalFL/FR
mushroom
 methional diethyl acetalFL
3-octanoneFL/FR
3-octen-2-olFL/FR
1-octen-3-olFL/FR
1-octen-3-yl butyrateFL/FR
2-(pyridyl-2)-ethyl methyl sulfide 
musty
2-methyl 5-(methyl thio) furanFL/FR
3-octanolFL/FR
orris
 orris capronateFL/FR
seafood
1,4-dithianeFL
sulfurous
1-(methyl thio)-2-butanoneFL
2-naphthyl mercaptanFL
 potato butanoneFL
vegetable
2-octen-4-oneFL/FR
waxy
(E)-2-decenalFL/FR
 ethyl octanoateFL/FR
 methyl 10-undecenoateFL/FR
 methyl laurateFL/FR
 methyl undecylenateFL/FR
(Z)-3-nonen-1-olFL/FR
 octyl 2-furoateFL
 octyl acetateFL/FR
 sclareolideFL/FR
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 fungusFR
 meatFL
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 coffee
Search  PMC Picture
 lavender
Search Trop  Picture
 leek
Search Trop  Picture
 mushroom
Search  PMC Picture
Synonyms   Articles   Notes   Search   Top
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
Synonyms   Articles   Notes   Search   Top
Articles:
Info: 1-Octen-3-ol
PubMed: Aedes japonicus japonicus and associated woodland species attracted to Centers for Disease Control and Prevention miniature light traps baited with carbon dioxide and the Traptech mosquito lure.
PubMed: Detection of odorant molecules via surface acoustic wave biosensor array based on odorant-binding proteins.
PubMed: Collection of Culicoides (Diptera: Ceratopogonidae) using CO2 and enantiomers of 1-octen-3-ol in the United Kingdom.
PubMed: A model to evaluate the cytotoxicity of the fungal volatile organic compound 1-octen-3-ol in human embryonic stem cells.
PubMed: Functional characterization of the octenol receptor neuron on the maxillary palps of the yellow fever mosquito, Aedes aegypti.
PubMed: Enantiomeric selectivity in behavioural and electrophysiological responses of Aedes aegypti and Culex quinquefasciatus mosquitoes.
PubMed: Multiple activities of insect repellents on odorant receptors in mosquitoes.
PubMed: Maxillary palps are broad spectrum odorant detectors in Culex quinquefasciatus.
PubMed: Stereochemical correlation between 10-hydroperoxyoctadecadienoic acid and 1-octen-3-ol in Lentinula edodes and Tricholoma matsutake mushrooms.
PubMed: The influence of training on chemosensory event-related potentials and interactions between the olfactory and trigeminal systems.
PubMed: 1-octen-3-ol isolated from bont ticks attracts Amblyomma variegatum.
PubMed: Aggregation pheromone of square-necked grain beetle,Cathartus quadricollis (Guér.).
PubMed: Chemical communication in cucujid grain beetles.
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