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| | trans-2-Octen-1-ol Basic information |
| | trans-2-Octen-1-ol Chemical Properties |
| Melting point | -31.5°C (estimate) | | Boiling point | 85-87 °C/10 mmHg (lit.) | | density | 0.843 g/mL at 25 °C (lit.) | | FEMA | 3887 | (E)-2-OCTEN-1-OL | | refractive index | n20/D 1.4460(lit.) | | Fp | 198 °F | | storage temp. | Sealed in dry,Room Temperature | | pka | 14.49±0.10(Predicted) | | form | Liquid | | color | colorless | | Odor | at 1.00 % in dipropylene glycol. green citrus vegetable fatty | | Odor Type | green | | biological source | synthetic | | Water Solubility | Insoluble | | JECFA Number | 1370 | | BRN | 1720707 | | InChI | 1S/C8H16O/c1-2-3-4-5-6-7-8-9/h6-7,9H,2-5,8H2,1H3/b7-6+ | | InChIKey | AYQPVPFZWIQERS-VOTSOKGWSA-N | | SMILES | [H]\C(CO)=C(\[H])CCCCC | | LogP | 2.82 | | CAS DataBase Reference | 18409-17-1(CAS DataBase Reference) | | NIST Chemistry Reference | 2-Octen-1-ol, (e)-(18409-17-1) | | EPA Substance Registry System | (E)-2-Octen-1-ol (18409-17-1) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38-36/38 | | Safety Statements | 26-36-36/37-37/39 | | WGK Germany | 3 | | TSCA | TSCA listed | | HazardClass | 3 | | HS Code | 29052990 | | Storage Class | 10 - Combustible liquids | | Hazard Classifications | Eye Irrit. 2
Skin Irrit. 2
STOT SE 3 |
| | trans-2-Octen-1-ol Usage And Synthesis |
| Chemical Properties | clear colorless liquid | | Occurrence | Reported present in apple, bilberry, cranberry, guava, orange, grape, melon, peas, strawberry jam, potato,
roasted turkey and chicken, cognac, rum, tea, cloudberry, mushroom, kelp, malt, dried bonito and endive. | | Uses | flavors and fragrances | | Definition | ChEBI: (E)-oct-2-en-1-ol is a medium-chain primary fatty alcohol that is (E)-2-octene substituted by a hydroxy group at position 1. It has a role as a flavouring agent and a fragrance. It is an alkenyl alcohol, a medium-chain primary fatty alcohol and a primary allylic alcohol. | | Aroma threshold values | Detection: 40 to 840 ppb; recognition: 100 ppb. Aroma characteristics at 1.0%: oily, slightly nutty, fatty
waxy, stale creamy, chicken fatty with an old cucumber green nuance. | | Taste threshold values | Taste characteristics at 1 to 5 ppm: green, slightly oxidized, oily and nutty, chicken fatty, goaty and creamy
on dry out with a cucumber rind nuance. | | Synthesis Reference(s) | Journal of the American Chemical Society, 95, p. 2715, 1973 DOI: 10.1021/ja00789a068
Tetrahedron Letters, 19, p. 1145, 1978 | | Biological Activity | Odor at 1.0%', 'Taste at 1-5 ppm |
| | trans-2-Octen-1-ol Preparation Products And Raw materials |
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