| Identification | More | [Name]
1-Octen-3-ol | [CAS]
3391-86-4 | [Synonyms]
1-OCTEN-3-OL
1-OCTYLENE-3-OL
AMYL VINYL CARBINOL
FEMA 2805
MUSHROOM ALCOHOL
OCT-1-EN-3-OL
PENTYL VINYL CARBINOL
VINYL PENTYL CARBINOL
1-Octene-3-ol
1-Okten-3-ol
1-vinylhexanol
3-Hydroxy-1-octene
Flowtron mosquito attractant
Matsuka alcohol
Matsutake alcohol
matsutakealcohol
Morillol
n-Oct-1-en-3-ol
Oct-1-ene-3-ol
Octen-3-ol | [EINECS(EC#)]
222-226-0 | [Molecular Formula]
C8H16O | [MDL Number]
MFCD00004589 | [Molecular Weight]
128.21 | [MOL File]
3391-86-4.mol |
| Chemical Properties | Back Directory | [Appearance]
Clear colorless to pale yellow liquid | [Melting point ]
-49°C | [Boiling point ]
84-85 °C/25 mmHg (lit.) | [density ]
0.837 g/mL at 20 °C | [vapor pressure ]
1 hPa (20 °C) | [FEMA ]
2805 | [refractive index ]
n20/D 1.437(lit.)
| [Fp ]
142 °F
| [storage temp. ]
Inert atmosphere,Room Temperature | [solubility ]
Acetonitrile (Slightly), Chloroform, Ethyl Acetate (Slightly) | [form ]
Liquid | [pka]
14.63±0.20(Predicted) | [color ]
Clear colorless to pale yellow | [Specific Gravity]
0.84 | [Odor]
at 10.00 % in dipropylene glycol. mushroom earthy green oily fungal raw chicken | [explosive limit]
0.9-8%(V) | [Odor Type]
earthy | [Water Solubility ]
Not miscible or difficult to mix in water. | [JECFA Number]
1152 | [BRN ]
1744110 | [InChIKey]
VSMOENVRRABVKN-UHFFFAOYSA-N | [LogP]
2.64 | [CAS DataBase Reference]
3391-86-4(CAS DataBase Reference) | [NIST Chemistry Reference]
1-Octen-3-ol(3391-86-4) | [EPA Substance Registry System]
3391-86-4(EPA Substance) |
| Safety Data | Back Directory | [Hazard Codes ]
Xn | [Risk Statements ]
R22:Harmful if swallowed.
R36/38:Irritating to eyes and skin .
R20/21/22:Harmful by inhalation, in contact with skin and if swallowed . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36:Wear suitable protective clothing . | [RIDADR ]
2810 | [WGK Germany ]
3
| [RTECS ]
RH3300000
| [Autoignition Temperature]
245 °C | [TSCA ]
Yes | [HazardClass ]
6.1(b) | [PackingGroup ]
III | [HS Code ]
29052990 | [Safety Profile]
Poison by ingestion and
intravenous routes. Moderately toxic by skin
contact. When heated to decomposition it
emits acrid smoke and irritating fumes. | [Toxicity]
LD50 orally in Rabbit: 340 mg/kg LD50 dermal Rabbit 3300 mg/kg |
| Questions And Answer | Back Directory | [Description]
1-octen-3-ol, octenol (also known as mushroom alcohol) is a kind of secondary alcohol. It can emit special smell that can attract the biting insects such as mosquitoes. It is contained in the breath and sweat of mammals, and seems to be appreciated by insects such as mosquitoes. It is mainly produced by some plants and fungi including mushrooms and lemon balm through oxidative breakdown of linoleic acid. It can be used in combination with carbon dioxide to attract the insects to kill them. In addition, it can also be used as a food additive and used in certain perfumes. However, in animal study, it could disrupt dopamine homeostasis, and might be potentially involved in Parkinsonism.
| [Chemical Properties]
1-Octen-3-Ol is a colorless to yellow liquid with a mushroom, green, vegetable, and fatty odor. It is used in edible flavor blends such as mushroom, tomato, potato, milk, and nut.It is a secondary alcohol derived from 1-octene. It is an unsaturated alcohol that exists as two enantiomers, the (R)-(–)-form and the (S)-(+)-form. It is found most often as the racemic mixture.
Common Applications
- cheese
- lavender
- potato
- savoury
- asparagus
- carrot
- cucumber
- mushroom
Natural occurrence: Clover, cooked artichoke, fish, mushroom, peas, soybeans, wheat bread, tea, and beef.
| [Uses]
- 1-Octen-3-ol is a chemical that attracts biting insects such as mosquitoes. It occurs naturally in some plants, fungi, and molds; and it is a metabolite of linoleic acid. It is also found in human breath and sweat, which is unfortunate because it attracts mosquitoes and other biting insects and it was once believed that insect repellent DEET works by blocking the insects' octenol odorant receptors.
- Used as a flavoring agent in cheese and chocolate.
- Used as a perfuming agent in cosmetic industry.
- Since the discovery in the early 1980s that 1-octen-3-ol, isolated from oxen breath, attracts tsetse fly, there has been growing interest in exploring the use of this semiochemical as a possible generic lure for trapping host-seeking mosquitoes. Intriguingly, traps baited with 1-octen-3-ol captured significantly more females of the malaria mosquito, Anopheles gambiae, and the yellow fever mosquito, Aedes aegypti, than control traps, but failed to attract the southern house mosquito, Culex quinquefasciatus.
| [References]
- http://www.chm.bris.ac.uk/motm/octenol/octenolh.htm
- https://en.wikipedia.org/wiki/1-Octen-3-ol
|
| Hazard Information | Back Directory | [Occurrence]
Originally reported found in the mushroom Armillaria matsutake, a parasite growing on the radical hairs of
Pinus densiflora in the forests of Japan; it has been isolated also in the essential oils of Mentha pulegium L., lavender and Mentha timjia.
Also reported found in over 160 foods and beverages including banana, kumquat peel oil, berries, currants, guava, grapes, raisin,
melon, pineapple, asparagus, potato, tomato, Mentha oils, thyme, wheat bread, cheeses, buttermilk, boiled egg, fish, cooked meats,
hop oil, beer, cognac, rum, grape wines, cocoa, coffee, tea, pecans, plum, oats, soybean, olive, cloudberry, plums, beans, mushroom,
marjoram, starfruit, sesame seed, fig, kelp, rice, beans, litchi, calamus, dill, licorice, pumpkin, buckwheat, sweet corn, corn tortilla,
malt, rice, wort, krill, rosemary, Bourbon vanilla, mountain papaya, endive, lemon balm, shrimp, oyster, crab, clam, scallop, truffle,
winter savory, anise hyssop and maté. | [Definition]
ChEBI: An alkenyl alcohol with a structure based on a C8 unbranched chain with the hydroxy group at C-2 and unsaturation at C-11C-2. | [Preparation]
From magnesium amyl bromide and acrolein. | [Aroma threshold values]
Detection: 14 ppb; recognition: 25 ppb | [Taste threshold values]
Taste characteristics at 10 ppm: mushroom, earthy, fungal, green, oily, vegetative, umami sensation and
savory-brothy. | [General Description]
1-Octen-3-ol occurs naturally in mushrooms. It is the most prominent odor volatile produced by fungi such as Aspergillus, Penicillium and Fusarium species. 1-Octen-3-ol is also formed in major quantity when soybeans are soaked in water as a pretreatment before soymilk production. It is also a potent mosquito attractant. | [Flammability and Explosibility]
Notclassified(100%) | [Trade name]
Matsutakeol (Takasago). | [Biochem/physiol Actions]
Taste at 0.01-0.20 ppm |
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