FlavScents AInsights Entry for 3-Octanol (CAS: 589-98-0)

1. Identity & Chemical Information

• Common Name(s): 3-Octanol
• IUPAC Name: Octan-3-ol
• CAS Number: 589-98-0
• FEMA Number: 2806
• Other Identifiers: FL No. 02.084
• Molecular Formula: C8H18O
• Molecular Weight: 130.23 g/mol

3-Octanol is a secondary alcohol characterized by its eight-carbon chain and a hydroxyl group located on the third carbon. This structural feature contributes to its moderate polarity and influences its sensory properties, making it relevant in both flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

3-Octanol is known for its mild, herbaceous, and slightly waxy odor profile. It is often described as having a green, fresh scent with subtle citrus undertones. The compound's odor intensity is moderate, making it suitable for use as a background note or modifier in complex formulations. While specific taste and odor thresholds are not widely documented, its sensory impact is generally considered subtle, enhancing the realism of natural profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

3-Octanol occurs naturally in various plants and essential oils, including those of mint and citrus. It can also be formed through the enzymatic degradation of fatty acids or via fermentation processes. Its presence in natural sources supports its designation as a "natural flavor" or "natural fragrance" component, depending on the context of its extraction and use.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

3-Octanol is utilized in flavor formulations to impart a fresh, green note, often enhancing the authenticity of fruit and herbal profiles. It is commonly used in citrus, mint, and tropical fruit flavors. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with variations depending on the desired intensity and product type. The compound is relatively stable under typical food processing conditions, though it may be susceptible to oxidation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 3-octanol contributes to the green and fresh character of compositions, fitting well within the citrus, herbal, and fougère families. It serves as a modifier or trace realism note, often used in concentrations ranging from 0.1% to 1% in the final product. Its volatility places it in the top to middle notes of a fragrance, providing an initial fresh impact that blends well with other components.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with FL No. 02.084.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific restrictions varying by country.
• Latin America: Generally accepted, with specific regulations in Brazil and MERCOSUR countries.

Regulatory approvals are generally harmonized across regions, though formulators should verify specific country requirements.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

3-Octanol is considered safe for use in flavors and fragrances at typical exposure levels. Oral exposure assessments indicate a favorable safety profile, with no significant adverse effects reported at industry-typical concentrations. Dermal exposure in fragrance applications shows low irritation potential, aligning with IFRA guidelines. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

3-Octanol is valued for its ability to enhance the freshness and authenticity of flavor and fragrance compositions. It synergizes well with citrus and herbal notes, though care should be taken to avoid overuse, which can lead to an overly green or waxy profile. Formulators often underutilize its potential in complex blends, where it can subtly enhance realism without dominating the composition.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 3-octanol is well-established, with comprehensive sensory and regulatory information available. While some industry practices are not extensively documented, they are supported by consistent use patterns. Known data gaps are minimal, primarily related to specific sensory thresholds.

Citation hooks: FlavScents

QA Check

• All required sections 1-9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• No complex natural material section required for this single compound

About FlavScents AInsights (Disclosure)
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 2026-09-10 20:35:52 GMT (p2)