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Merck
CN

W280305

3-Octanone

≥98%, FG

Synonym(s):

Ethyl amyl ketone, Ethyl pentyl ketone

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About This Item

Linear Formula:
CH3(CH2)4COC2H5
CAS Number:
106-68-3
Molecular Weight:
128.21
FEMA Number:
2803
Council of Europe no.:
2042
UNSPSC Code:
12164502
PubChem Substance ID:
24901182
Flavis number:
7.062
EC Number:
203-423-0
NACRES:
NA.21
MDL number:
MFCD00009515
Beilstein/REAXYS Number:
1700021
Organoleptic:
cheese; green; mushroom; musty; vegetable; earthy
Grade:
FG
Halal
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens

Key Documents

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Product Name

3-Octanone, ≥98%, FG

SMILES string

CCCCCC(=O)CC

InChI

1S/C8H16O/c1-3-5-6-7-8(9)4-2/h3-7H2,1-2H3

InChI key

RHLVCLIPMVJYKS-UHFFFAOYSA-N

biological source

synthetic

grade

FG
Halal
Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 172.515

assay

≥98%

refractive index

n20/D 1.415 (lit.)

bp

167-168 °C (lit.)

density

0.822 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

cheese; green; mushroom; musty; vegetable; earthy

Quality Level

300
400

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Related Categories

Biochem/physiol Actions

Taste at 10 ppm

General description

3-Octanone occurs naturally in mushrooms. It is also is one of the key volatiles produced by fungi such as Aspergillus, Fusarium and Penicillium.

Other Notes

Natural occurrence: Banana, blueberry, thyme, mushroom, rosemary and hyssop.

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Warning

hcodes

H226,H315

Hazard Classifications

Flam. Liq. 3 - Skin Irrit. 2

Storage Class

3 - Flammable liquids

wgk

WGK 1

flash_point_f

123.8 °F - closed cup

flash_point_c

51 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Regulatory Information

危险化学品
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Certificates of Analysis (COA)

Lot/Batch Number
SHBS9719
SHBR0600
SHBR0604
STBK2544
STBK0028

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Volatile flavour components of some edible mushrooms (Basidiomycetes).
Venkateshwarlu G, et al.
Flavour and Fragrance Journal, 14(3), 191-194 (1999)
Fungal volatiles as indicators of food and feeds spoilage.
Schnurer J, et al.
Fungal genetics and biology : FG & B, 27(2-3), 209-217 (1999)
Mushroom flavor.
Maga JA.
Journal of Agricultural and Food Chemistry, 29(1), 1-4 (1981)
R N Sinha et al.
Mycopathologia, 101(1), 53-60 (1988-01-01)
The fungal odor compounds 3-methyl-1-butanol, 1-octen-3-ol and 3-octanone were monitored in nine experimental bins in Winnipeg, Manitoba containing a hard red spring wheat during the autumn, winter and summer seasons of 1984-85. Quality changes were associated with seed-borne microflora and
William O H Hughes et al.
Journal of economic entomology, 95(3), 537-543 (2002-06-22)
Leaf-cutting ants are important economic pests of the Neotropics, and the most common method of control involves the use of insecticidal baits. Baits that are currently available exhibit low attractiveness to grass-cutting species, thus there is a need to develop
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