3-OCTANOL

Description

3-Octanol has a sweet, nutty, warm, herbaceous odor. Can be prepared in the racemic form by reduction of ethyl-n-amyl ketone with sodium in ether solution.

Chemical properties

Clear colorless liquid

Chemical properties

3-Octanol may occur in its optically active form. It is a colorless liquid that has a mushroomy–earthy odor and occurs in mushrooms. 3-Octanol can be obtained by hydrogenation of 3-octanone; it is used in lavender compositions and for impartingmushroom-like odors.

Chemical properties

3-Octanol has a sweet, oily, nutty, warm, herbaceous odor.

Occurrence

It has been identified (free and esterified) in a variety of mint; also reported in lavender and the essential oils of Mentha arvenis var. piperascens and Mentha spicata. Also reported found in apple, banana, cranberry, grapes, papaya, strawberry, sourcherry, lemon, blackberry, Swiss cheese, pork, peas, potato, ginger, Mentha oils, thyme, fish, fried beef, cognac, rum, grape wines, coffee, tea, oats, soybean, mushroom, sweet marjoram, kelp, buckwheat, lemon balm, dried bonito, truffle, passionfruit and pepino fruit (Solanum muricatum).

The Uses of 3-OCTANOL

3-Octanol is a liquid produced by hydrogenation of ethyl namyl ketone. It is used in fragrances and as an artificial flavoring in foods.

The Uses of 3-OCTANOL

3-Octanol was used as reference compound in detection of volatile metabolites from five fungal species cultivated on two media.

The Uses of 3-OCTANOL

3-Octanol may be used as a reference standard in the determination of the analyte in herb plants using gas chromatography coupled with mass spectrometry (GC-MS).

Preparation

Can be prepared in the racemic form by reduction of ethyl-n-amyl ketone with sodium in ether solution.

Definition

ChEBI: Octan-3-ol is an aliphatic alcohol that is octane substituted by a hydroxy group at position 3. It has a role as a metabolite. It is an aliphatic alcohol and an octanol.

Aroma threshold values

Detection: 18 to 250 ppb. Aroma characteristics at 5.0%: earthy, mushroom, diry, musty, creamy, waxy with a slight fermented green minty nuance.

Taste threshold values

Taste characteristics at 5 ppm: musty, mushroom, earthy, creamy dairy, dirty with an herbal, minty nuance.

General Description

Influence of environment of the TiO₂ photocatalyst on the rate of photocatalytic oxidation of liquid 3-octanol has been investigated.

Flammability and Explosibility

Not classified

Biochem/physiol Actions

Taste at 10 ppm

Safety Profile

A moderate skin and eye irritant. When heated to decomposition it emits acrid smoke and irritating fumes.