FlavScents AInsights Entry for (R)-1-octen-3-ol (CAS: 3687-48-7)

1. Identity & Chemical Information

• Common Name(s): Mushroom alcohol, Octenol
• IUPAC Name: (R)-oct-1-en-3-ol
• CAS Number: 3687-48-7
• FEMA Number: 3517
• Other Identifiers: FL No. 02.015
• Molecular Formula: C8H16O
• Molecular Weight: 128.21 g/mol

(R)-1-octen-3-ol is a secondary alcohol with a double bond, contributing to its characteristic mushroom-like odor. The presence of the hydroxyl group and the unsaturated bond is crucial for its sensory properties, making it a significant compound in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

(R)-1-octen-3-ol is renowned for its distinctive mushroom-like odor, often described as earthy, green, and slightly metallic. It is a potent compound with a low odor threshold, making it effective even at minimal concentrations. Its sensory role is typically as an impact note, providing authenticity and depth to mushroom and earthy profiles in both flavors and fragrances.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

(R)-1-octen-3-ol is naturally found in various fungi, including mushrooms, and is also present in some plants and fruits. It is formed through the enzymatic degradation of linoleic acid, a common fatty acid in many organisms. This compound is often associated with the "natural flavor" designation due to its occurrence in nature.

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

4. Use in Flavors

(R)-1-octen-3-ol is primarily used in savory flavor applications, particularly in mushroom, truffle, and other earthy profiles. It serves as an impact note, enhancing the authenticity of these flavors. Typical use levels in food range from 0.1 to 5 ppm, depending on the desired intensity. It is relatively stable under normal processing conditions but can degrade under high heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrances, (R)-1-octen-3-ol is used to impart a natural, earthy character, often in green, woody, and fougère fragrance families. It acts as a modifier, providing a realistic touch to compositions. Concentration ranges are typically low, often less than 0.1% in the final product, due to its potent odor. It contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 02.015.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved in Japan and China for flavor use, with specific concentration limits.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, with harmonized assumptions.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, (R)-1-octen-3-ol is considered safe within the typical use levels in food, with a high margin of safety. Dermal exposure in fragrances is generally safe, but IFRA guidelines should be consulted to avoid irritation or sensitization. Inhalation exposure is minimal due to its low volatility, but occupational safety measures should be in place during handling.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

(R)-1-octen-3-ol is valued for its ability to impart a natural, earthy character to both flavors and fragrances. It synergizes well with other green and woody notes but can easily overpower a formulation if overused. Formulators should be cautious of its potent odor and use it sparingly to avoid an overwhelming effect.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on (R)-1-octen-3-ol is well-established, with comprehensive sensory and regulatory information available. While industry practices are well-documented, some variability in natural occurrence data may exist due to differences in source material.

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 2026-01-21 14:38:38 GMT (p2)