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 204. The molecular formula of 1-octen-3-ol is C8H16O, and it has a molecular weight of 128.21 g/mol. This compound features a hydroxyl group and an alkene, which contribute to its characteristic mushroom-like odor. The presence of the double bond in the structure is crucial for its odor profile, as it influences the volatility and sensory perception of the compound.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

1-Octen-3-ol is renowned for its distinctive mushroom-like odor, which is often described as earthy, green, and slightly metallic. It is a potent compound with a low odor threshold, making it an impactful note in both flavor and fragrance applications. The compound is typically used as an impact note to impart a fresh, natural mushroom aroma, enhancing the realism of flavor profiles. Its intensity and diffusion are moderate, allowing it to blend well with other components without overpowering them.

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 characteristic aroma. It is also present in some fruits and vegetables. The compound is formed through the enzymatic degradation of linoleic acid, a common fatty acid in many plants and fungi. This formation pathway is relevant for its designation as a "natural flavor" or "natural fragrance" component, 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 mushroom flavors. It serves as a functional impact note, providing authenticity and depth to flavor systems. Typical use levels in finished food products range from 0.1 to 5 ppm, with lower concentrations used for subtle enhancement and higher levels for more pronounced effects. The compound is relatively stable under typical processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

1-Octen-3-ol is utilized in fragrance formulations, particularly within the green and earthy fragrance families. It acts as a modifier and impact note, contributing to the freshness and naturalness of the scent profile. Typical concentration ranges in fragrances are from trace amounts up to 0.5%, depending on the desired intensity. The compound is volatile, contributing primarily to the top and middle notes of a fragrance composition.

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, including Japan and China, it is generally accepted for use in flavors, though specific regulations may vary. In Latin America, countries like Brazil and those in MERCOSUR also permit its use, aligning with international standards.

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 a high margin of safety. Dermal exposure in fragrance applications is generally safe, though it may cause mild irritation in sensitive individuals. The compound's volatility necessitates consideration of inhalation exposure, particularly in occupational settings, where adequate ventilation is recommended. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns at typical use levels.

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 aroma, enhancing the authenticity of both flavors and fragrances. It synergizes well with other green and earthy notes, providing depth and complexity. Formulators should be cautious of its potency, as overuse can lead to an overpowering effect. It is often under-used in applications where a subtle, fresh note 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 regional regulatory nuances may require further clarification. Overall, the confidence in the data quality is high, with minimal gaps or ambiguities.

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

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 2026-01-28 02:52:18 GMT (p2)