trans-2-OCTEN-1-OL - CAS 18409-17-1
Molecular Formula:
Molecular Weight:
Olfactive Family:
Odor description:
A green, vegetable-like odor.
Taste description:
Strong, fatty, oily, sweet, fruity notes.
97.0% (sum of isomers)
colorless liquid
(* Alt. CAS #) CAS: 22104-78-5; 2-Octen-1-ol, 2-Octen-1-ol, (2E)-, e-2-Octenol, trans-2-OCTEN-1-OL
Insoluble in water; soluble in alcohol.
Store tightly sealed under inert gas in a cool, well-ventilated area.
Shelf Life:
48 months from manufacture date
Boiling Point:
206.75 C (EPI 4.0)
0.839 : 0.846 at 25 deg C
Refractive index:
1.441 : 1.449 at 20 deg C
1.Gas chromatography-mass spectrometry method optimized using response surface modeling for the quantitation of fungal off-flavors in grapes and wine.
Sadoughi N1, Schmidtke LM1, Antalick G1, Blackman JW1, Steel CC1. J Agric Food Chem. 2015 Mar 25;63(11):2877-85. doi: 10.1021/jf505444r. Epub 2015 Mar 17.
An optimized method for the quantitation of volatile compounds responsible for off-aromas, such as earthy odors, found in wine and grapes was developed. The method involved a fast and simple headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) for simultaneous determination of 2-isopropyl-3-methoxypyrazine, 2-isobutyl-3-methoxypyrazine, 3-octanone, fenchone, 1-octen-3-one, trans-2-octen-1-ol, fenchol, 1-octen-3-ol, 2-methylisoborneol, 2,4,6-trichloroanisole, geosmin, 2,4,6-tribromoanisole, and pentachloroanisole. The extraction of the temperature and time were optimized using response surface methodology in both wine base (WB) and grape base (GB). Low limits of detection (0.1-5 ng/L in WB and 0.05-1.6 in GB) and quantitation (0.3-17 in WB and 0.2-6.2 in GB) with good recoveries (83-131%) and repeatability [4.3-9.8% coefficient of variation (CV) in WB and 5.1-11.1% CV in GB] and reproducibility (3.6-10.
2.1-Octanol, a self-inhibitor of spore germination in Penicillium camemberti.
Gillot G1, Decourcelle N2, Dauer G2, Barbier G1, Coton E1, Delmail D3, Mounier J4. Food Microbiol. 2016 Aug;57:1-7. doi: 10.1016/ Epub 2015 Dec 30.
Penicillium camemberti is a technologically relevant fungus used to manufacture mold-ripened cheeses. This fungal species produces many volatile organic compounds (VOCs) including ammonia, methyl-ketones, alcohols and esters. Although it is now well known that VOCs can act as signaling molecules, nothing is known about their involvement in P. camemberti lifecycle. In this study, spore germination was shown to be self-regulated by quorum sensing in P. camemberti. This phenomenon, also called "crowding effect", is population-dependent (i.e. observed at high population densities). After determining the volatile nature of the compounds involved in this process, 1-octanol was identified as the main compound produced at high-spore density using GC-MS. Its inhibitory effect was confirmed in vitro and 3 mM 1-octanol totally inhibited spore germination while 100 μM only transiently inhibited spore germination. This is the first time that self-inhibition of spore germination is demonstrated in P.
3.Correlation between the pattern volatiles and the overall aroma of wild edible mushrooms.
de Pinho PG1, Ribeiro B, Gonçalves RF, Baptista P, Valentão P, Seabra RM, Andrade PB. J Agric Food Chem. 2008 Mar 12;56(5):1704-12. doi: 10.1021/jf073181y. Epub 2008 Feb 12.
Volatile and semivolatile components of 11 wild edible mushrooms, Suillus bellini, Suillus luteus, Suillus granulatus, Tricholomopsis rutilans, Hygrophorus agathosmus, Amanita rubescens, Russula cyanoxantha, Boletus edulis, Tricholoma equestre, Fistulina hepatica, and Cantharellus cibarius, were determined by headspace solid-phase microextraction (HS-SPME) and by liquid extraction combined with gas chromatography-mass spectrometry (GC-MS). Fifty volatiles and nonvolatiles components were formally identified and 13 others were tentatively identified. Using sensorial analysis, the descriptors "mushroomlike", "farm-feed", "floral", "honeylike", "hay-herb", and "nutty" were obtained. A correlation between sensory descriptors and volatiles was observed by applying multivariate analysis (principal component analysis and agglomerative hierarchic cluster analysis) to the sensorial and chemical data. The studied edible mushrooms can be divided in three groups.
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