3-octanol

Full Material List

octan-3-ol

Identifiers

CAS (Single)	589-98-0
FEMA	3581
EINECS	209-667-4
Synonyms	amyl ethyl carbinol N- amyl ethyl carbinol amylethylcarbinol ethyl amyl carbinol ethyl amyl carbinol (ex mint) 1- ethyl hexanol ethyl N-amyl carbinol ethyl N-pentyl carbinol ethyl pentyl carbinol 1- ethyl-hexanol ethyl-N-amyl carbinol ethyl-n-amylcarbinol ethylamylcarbinol ethylhexanol 1- ethylhexanol octan-3-ol (1)- octan-3-ol N- octan-3-ol 3 octanol D- octanol dextro-N- octanol DL-3- octanol 3- octanol (natural) octanol 3 3- octanol natural octanol-3 ottan-3-olo
JECFA Food Flavoring	291
JECFA Food Additive	N/A
DG SANTE Food Flavourings	02.098 octan-3-ol
DG SANTE Food Contact Materials	N/A
FDA UNII	73DZ0U3U1E
CoE Number	11715
XlogP3-AA	2.80 (est)
Molecular Weight	130.23066
Molecular Formula	C8 H18 O

Properties

Food Chemicals Codex Listed	Yes
Appearance	colorless clear liquid (est)
Assay	97.00 to 100.00
Specific Gravity	0.81600 to 0.82100 @ 25.00 °C.
Lbs/Gal (est)	6.790 to 6.832
Refractive Index	1.42500 to 1.42900 @ 20.00 Â°C.
Melting Point	-45.00 Â°C. @ 760.00 mm Hg
Boiling Point	173.00 to 175.00 Â°C. @ 760.00 mm Hg
Flash Point	150.00 Â°F. TCC ( 65.56 Â°C. )
Acid Value	N/A
Vapor Pressure	0.512000 mmHg @ 25.00 Â°C. (est)
Vapor Density	4.5 ( Air = 1 )
logP (o/w)	2.721 (est)
Soluble In	alcohol fixed oils water, 1379 mg/L @ 25 °C (est)
Occurrence	banana fruit basil flower oil sweet @ 0.02% basil leaf oil sweet (ocimum basilicum) @ 0.02% bay leaf oil @ 0.00-0.84% bay leaf oil anise @ 0.2% bay leaf oil clove @ 2.0% bay leaf oil lemon @ 0.7% bean bergamot mint oil @ 0.2-1.5% bergamot plant wild bilberry fruit blackberry fruit calamintha nepeta (l.) savi subsp. glandulosa oil greece @ 0.70% cheese swiss cheese cherry sour cherry coffee cornmint leaf cornmint oil india @ 0.96% cornmint plant cranberry fruit grape horsemint shoot hyptis spicigera lam. oil mali @ trace-0.20% hyssop leaf hyssop oil hyssop plant lavandin oil abrialis @ trace% lavandin water (lavandula hydrida) @ 0.06% lavender oil greece @ 0.08% lavender water bulgaria @ 0.31% leek lemon lemon balm shoot lemon verbena oil morocco @ 0.3% lemongrass oil morocco @ trace% mandarin oil italy @ 0.12% marjoram oil sweet cyprus @ 0.00-0.10% marjoram wild marjoram plant melissa oil slovak republic @ 0.12% mentha longifolia (l.) huds. oil jordan @ 0.10% mushroom oat groats ocimum gratissimum l. oil brazil @ 0.08% oregano plant origanum oil greece @ 0.30% orthodon dianthera maxim. oil vietnam @ trace% papaya fruit passion fruit pennyroyal oil @ 0.70% pennyroyal oil cuba @ 0.41% pennyroyal oil spain @ 1.20% pennyroyal oil uruguay @ 0.20-1.50% peppermint leaf peppermint oil america @ 0.30% peppermint oil CO2 extract @ 0.10% peppermint oil mongolia @ 0.21% petitgrain sweet oil @ 0.75% pimento leaf pork rose oil otto bulgaria @ 0.06% rosemary plant rosemary sap rugula herb savory summer savory plant soybean soybean leaf spearmint leaf spearmint oil spearmint oil america @ 2.09-2.66% strawberry wild strawberry fruit tea leaf thyme absolute @ 0.92% thyme oil portuguese @ 0.1% thyme oil wild or creeping finland @ 0.10% truffle water mint leaf

Organoleptic

Organoleptic Notes	1. Odor Type: earthy earthy mushroom herbal melon citrus woody spicy minty Odor Description:at 10.00 % in dipropylene glycol. earthy mushroom herbal melon citrus woody spicy minty earthy mushroom dairy musty creamy waxy fermented green minty Odor Description:at 5.00 %. Earthy, mushroom, dairy, musty, creamy, waxy with a slight fermented green minty nuanceMosciano, Gerard P&F 23, No. 5, 49, (1998)
Odor	earthy earthy, mushroom, herbal, melon, citrus, woody, spicy, minty, dairy, musty, creamy, waxy, fermented, green
Flavor	musty musty, mushroom, earthy, creamy, dairy,

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated GMT (p)

Suppliers

	Advanced Biotech 3-OCTANOL NATURAL • 1236 Go To Supplier
	Vigon International OCTANOL-3 NATURAL(ABT) • 514039 Go To Supplier
	Robertet OCTANOL-3 NATURAL • 00065621 Go To Supplier
	Axxence Corporation NATURAL 3-OCTANOL • 358100 Go To Supplier
	Penta Fine Ingredients 3-OCTANOL • 15-12000 Go To Supplier
	Penta Fine Ingredients NATURAL 3-OCTANOL • 15-12500 Go To Supplier

3-octanol

Identifiers

Properties

Organoleptic

AInsights BETA

Suppliers

Advanced Biotech

Vigon International

Robertet

Axxence Corporation

Penta Fine Ingredients

Penta Fine Ingredients