1-Octen-3-one
1-Octen-3-one structure
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Common Name | 1-Octen-3-one | ||
|---|---|---|---|---|
| CAS Number | 4312-99-6 | Molecular Weight | 126.196 | |
| Density | 0.8±0.1 g/cm3 | Boiling Point | 177.0±9.0 °C at 760 mmHg | |
| Molecular Formula | C8H14O | Melting Point | N/A | |
| MSDS | Chinese USA | Flash Point | 58.5±11.9 °C | |
| Symbol |
GHS07 |
Signal Word | Warning | |
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Olfactometry Profiles and Quantitation of Volatile Sulfur Compounds of Swiss Tilsit Cheeses.
J. Agric. Food Chem. 63 , 7511-21, (2015) To establish the odor profiles of three differently fabricated commercial Swiss Tilsit cheeses, analyses were conducted using headspace solid-phase microextraction gas chromatography-mass spectrometry/pulsed flame photometric detection and gas chromatography-... |
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Volatile Compounds from Grape Skin, Juice and Wine from Five Interspecific Hybrid Grape Cultivars Grown in Québec (Canada) for Wine Production.
Molecules 20 , 10980-1016, (2015) Developed from crosses between Vitis vinifera and North American Vitis species, interspecific hybrid grape varieties are becoming economically significant in northern areas, where they are now extensively grown for wine production. However, the varietal diffe... |
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Gas chromatography-mass spectrometry method optimized using response surface modeling for the quantitation of fungal off-flavors in grapes and wine.
J. Agric. Food Chem. 63(11) , 2877-85, (2015) 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 spectr... |
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Inoculation with arbuscular mycorrhizal fungi improves the nutritional value of tomatoes.
Mycorrhiza 25 , 359-76, (2015) Arbuscular mycorrhizal (AM) fungi can affect many different micronutrients and macronutrients in plants and also influence host volatile compound synthesis. Their effect on the edible portions of plants is less clear. Two separate studies were performed to in... |
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Odorants in breast milk.
Arch. Pediatr. Adolesc. Med. 157(10) , 1031, (2003)
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Odor-active compounds of Iberian hams with different aroma characteristics.
J. Agric. Food Chem. 50(22) , 6453-8, (2002) The odor-active compounds of different commercial types of Iberian hams (Montanera and Pienso) were researched by gas chromatography-olfactometry based on a detection frequency method. The hams (long- and short-Montanera and Pienso Iberian hams) showed differ... |
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Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses
J. Dairy Sci. 93(11) , 5069-81, (2010) A current industry goal is to produce a 75 to 80% fat-reduced Cheddar cheese that is tasty and appealing to consumers. Despite previous studies on reduced-fat cheese, information is critically lacking in understanding the flavor and flavor chemistry of reduce... |
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Characterization of aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.).
J. Agric. Food Chem. 54(17) , 6332-5, (2006) The characteristic aroma-active compounds in raw and cooked pine-mushrooms (Tricholoma matsutake Sing.) were investigated by gas chromatography-olfactometry using aroma extract dilution analysis. 1-Octen-3-one (mushroom-like) was the major aroma-active compou... |
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Impact odorants contributing to the fungus type aroma from grape berries contaminated by powdery mildew (Uncinula necator); incidence of enzymatic activities of the yeast Saccharomyces cerevisiae.
J. Agric. Food Chem. 50(11) , 3277-82, (2002) Powdery mildew due to the fungus Uncinula necator is an important disease for the vineyard. The development of the fungus at the surface of the berries leads to the occurrence of a very characteristic and sometimes intense mushroom-type odor cited as an impor... |
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Temporal changes in aroma release of Longjing tea infusion: interaction of volatile and nonvolatile tea components and formation of 2-butyl-2-octenal upon aging.
J. Agric. Food Chem. 56(6) , 2160-9, (2008) The temporal change in the headspace composition of an aroma model mimicking Longjing green tea aroma was studied in the presence of nonvolatile Longjing green tea constituents. Upon storage at 50 degrees C, the formation of 2-butyl-2-octenal was found, which... |