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ChemicalBook Optimization Suppliers |
| 名前: |
Alfa Aesar |
| 電話番号: |
400-6106006 |
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saleschina@alfa-asia.com |
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| 融点 | -49°C | | 沸点 | 84-85 °C/25 mmHg (lit.) | | 比重(密度) | 0.837 g/mL at 20 °C
0.83 g/mL at 25 °C (lit.) | | 蒸気圧 | 1 hPa (20 °C) | | FEMA | 2805 | 1-OCTEN-3-OL | | 屈折率 | n20/D 1.437(lit.) | | 闪点 | 142 °F | | 貯蔵温度 | Inert atmosphere,Room Temperature | | 溶解性 | Acetonitrile (Slightly), Chloroform, Ethyl Acetate (Slightly) | | 酸解離定数(Pka) | 14.63±0.20(Predicted) | | 外見 | Liquid | | 色 | Clear colorless to pale yellow | | 比重 | 0.84 | | 臭い (Odor) | at 10.00 % in dipropylene glycol. mushroom earthy green oily fungal raw chicken | | においのタイプ | earthy | | 爆発限界(explosive limit) | 0.9-8%(V) | | 水溶解度 | Not miscible or difficult to mix in water. | | JECFA Number | 1152 | | BRN | 1744110 | | InChIKey | VSMOENVRRABVKN-UHFFFAOYSA-N | | LogP | 2.64 | | CAS データベース | 3391-86-4(CAS DataBase Reference) | | NISTの化学物質情報 | 1-Octen-3-ol(3391-86-4) | | EPAの化学物質情報 | 1-Octen-3-ol (3391-86-4) |
| 主な危険性 | Xn | | Rフレーズ | 22-36/38-20/21/22 | | Sフレーズ | 26-36 | | RIDADR | 2810 | | WGK Germany | 3 | | RTECS 番号 | RH3300000 | | 自然発火温度 | 245 °C | | TSCA | Yes | | 国連危険物分類 | 6.1(b) | | 容器等級 | III | | HSコード | 29052990 | | 毒性 | LD50 orally in Rabbit: 340 mg/kg LD50 dermal Rabbit 3300 mg/kg |
| | 1-オクテン-3-オール Usage And Synthesis |
| 外観 | 無色～うすい黄色、液体 | | 用途 | 有機合成原料。 | | 用途 | ミントあるいは野菜類のフレーバー用としてまたラベンダーなどフレグランス用香料 | | 使用上の注意 | 窒素封入 | | 説明 | l-Octen-3-ol has a powerful, sweet, earthy odor with a strong,
herbaceous note reminiscent of lavender-lavandin, rose, and hay.
It has a sweet, herbaceous taste. May be prepared from magnesium
amyl bromide and acrolein. | | 化学的特性 | 1-Octen-3-ol may occur
in the optically active form. It is found, for example, in lavender oil and is a steam-volatile component of mushrooms. l-Octen-3-ol is a liquid with an intense
mushroom, forest–earthy odor that can be prepared by a Grignard reaction from
vinylmagnesium bromide and hexanal. It is used in lavender compositions and in
mushroom aromas. | | 化学的特性 | 1-Octen-3-ol has a powerful, sweet, earthy odor with a strong, herbaceous note reminiscent of lavender–lavandin, rose
and hay. It has a sweet, herbaceous taste. | | 天然物の起源 | 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. | | 使用 | (±)-1-Octen-3-ol, is one of the volatiles responsible for mold`s odor. It can be used in combination with carbon dioxide to attract insects in order to kill them. In animal study, 1-Octen-3-ol has been shown to interfere with dopamine transport in the brain of fruit flies, so it might be an environmental agent involved in parkinsonism. | | 製造方法 | From magnesium amyl bromide and acrolein. | | 定義 | 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. | | 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. | | 一般的な説明 | 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. | | 燃焼性と爆発性 | Not classified | | 製品名 | Matsutakeol (Takasago). | | Biochem/physiol Actions | Taste at 0.01-0.20 ppm | | 安全性プロファイル | Poison by ingestion and
intravenous routes. Moderately toxic by skin
contact. When heated to decomposition it
emits acrid smoke and irritating fumes. |
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