FlavScents AInsights Entry for 1-Octen-3-ol (CAS: 3391-86-4)

1. Identity & Chemical Information

1-Octen-3-ol, commonly known as mushroom alcohol, is a chemical compound with the IUPAC name 3-octen-1-ol. It is identified by the CAS number 3391-86-4. The FEMA number for 1-octen-3-ol is 3517. Other identifiers include its FL number 02.015 and CoE number 199. The molecular formula of 1-octen-3-ol is C8H16O, with a molecular weight of 128.21 g/mol. This compound features an alcohol functional group and a double bond, which are crucial for its characteristic odor profile. The presence of the unsaturated alcohol group contributes to its distinctive mushroom-like aroma, making it a valuable component in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

1-Octen-3-ol is renowned for its potent mushroom-like odor, often described as earthy, green, and slightly metallic. It is a key impact note in mushroom flavors and is used to impart a fresh, natural character to various products. The compound has a relatively low odor threshold, making it effective even at low concentrations. Its sensory role is primarily as an impact note, providing authenticity and depth to flavor profiles, particularly in savory applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

1-Octen-3-ol is naturally found in various fungi, including mushrooms, and is a significant contributor to their aroma. It is also present in some fruits and vegetables. The compound is formed through the enzymatic degradation of linoleic acid, a process that occurs during the breakdown of plant and fungal tissues. This pathway is relevant for its designation as a "natural flavor" in regulatory contexts, as it can be derived from natural sources through enzymatic processes.

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

4. Use in Flavors

In flavor applications, 1-octen-3-ol is used across various categories, including savory, dairy, and vegetable flavors. It serves as a functional impact note, enhancing the authenticity of mushroom and other earthy flavors. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor system. The compound is relatively stable under typical food processing conditions, though it may be susceptible to oxidation, which can alter its sensory characteristics.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 1-octen-3-ol is utilized in creating green, earthy, and mushroom-like notes. It is commonly found in fragrance families such as chypre and fougère, where it acts as a modifier or trace realism component. Typical concentration ranges in fragrance formulations are from 0.01% to 0.1%, contributing primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, 1-octen-3-ol is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is approved under Regulation (EC) No 1334/2008 and assigned the FL number 02.015. The United Kingdom follows similar regulations post-Brexit. In Asia, countries like Japan and China have specific guidelines for its use in flavors, generally aligning with international standards. In Latin America, regulatory frameworks such as those in Brazil and MERCOSUR also permit its use, though specific limits may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 1-octen-3-ol is considered safe at typical flavor use levels, with an acceptable daily intake (ADI) not specifically established but implied through GRAS status. Dermal exposure in fragrance applications is generally safe, though IFRA guidelines should be consulted to avoid potential irritation or sensitization. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be in place to prevent excessive exposure in manufacturing settings. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

1-Octen-3-ol is valued for its ability to impart a natural, mushroom-like aroma, making it indispensable in savory and earthy flavor profiles. It synergizes well with other green and earthy notes, enhancing overall complexity. Formulators should be cautious of its potent aroma, as overuse can lead to an overpowering effect. It is often under-used in applications where a subtle, natural enhancement is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 1-octen-3-ol is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some variability in natural occurrence data may exist due to differences in source materials. No significant data gaps or regulatory ambiguities are noted.

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
• If complex natural material: includes section 5a (not applicable here)

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 04:37:07 GMT (p2)