SMILES string
O=C(CCCCC)C=C
InChI
1S/C8H14O/c1-3-5-6-7-8(9)4-2/h4H,2-3,5-7H2,1H3
InChI key
KLTVSWGXIAYTHO-UHFFFAOYSA-N
biological source
synthetic
grade
FG, Halal, Kosher
reg. compliance
EU Regulation 1334/2008 & 178/2002
may contain
~0.10% α-Tocopherol as stabilizer
concentration
50 wt. % in 1-octen-3-ol
refractive index
n20/D 1.4359
bp
174-182 °C
density
0.843 g/mL at 25 °C
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
mushroom; herbaceous; earthy
General description
1-Octen-3-one is one of the main volatile flavor compounds of mushroom. It has also been reported to play a major in the resistance of Trifolium subterraneum cotyledons against damage caused by red-legged earth mite.
Packaging
玻璃瓶包装
signalword
Warning
hcodes
Hazard Classifications
Acute Tox. 4 Oral - Skin Irrit. 2 - Skin Sens. 1
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
145.0 °F - closed cup
flash_point_c
62.78 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
法规信息
新产品
此项目有
Volatile constituents of mushrooms (Agaricus bisporus). Changes which occur during heating.
Picardi SM & Issenberg P.
Journal of Agricultural and Food Chemistry, 21(6), 959-962 (1973)
Correlation of 1-octen-3-one with antixenotic resistance in subterranean clover cotyledons to red-legged earth mite, Halotydeus destructor (Acarina: Penthaleidae).
Jiang Y, et al.
Journal of Chemical Ecology, 22(2), 369-382 (1996)
Studies on the enzymic reduction of 1-octen-3-one in mushroom (Agaricus bisporus).
Chen CC & W CM.
Journal of Agricultural and Food Chemistry, 32(6), 1342-1344 (1984)
Meryl B Lubran et al.
Journal of agricultural and food chemistry, 53(21), 8325-8327 (2005-10-13)
Taste threshold tests of ferrous sulfate (FeSO4) solutions have been confounded by the presence of putative odorants. To detect the presence of odorants released from these solutions solid-phase microextraction (SPME) was used to collect volatiles in the headspace above FeSO4
Ana I Carrapiso et al.
Journal of agricultural and food chemistry, 50(22), 6453-6458 (2002-10-17)
The odor-active compounds of different commercial types of Iberian hams (Montanera and Pienso) were researched by gas chromatography-olfactometry based on a detection frequency method. The hams (long- and short-Montanera and Pienso Iberian hams) showed different sensory profiles, differences being significant
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