FlavScents AInsights Entry for 3-octen-2-one (CAS: 1669-44-9)

1. Identity & Chemical Information

• Common Name(s): 3-octen-2-one
• IUPAC Name: (E)-oct-3-en-2-one
• CAS Number: 1669-44-9
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C8H14O
• Molecular Weight: 126.20 g/mol
• Functional Groups and Structure–Odor Relevance: 3-octen-2-one is a ketone with an unsaturated carbon chain, contributing to its characteristic odor profile. The presence of the carbonyl group is crucial for its odor, which is often described as mushroom-like or green.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

3-octen-2-one is known for its distinctive mushroom-like odor, often described as earthy, green, and slightly metallic. It has a moderate intensity and is used to impart a fresh, natural note in flavor compositions. The odor threshold is relatively low, making it effective even at minimal concentrations. Its sensory role is typically as an impact note, providing authenticity and depth to mushroom and green vegetable flavors.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

3-octen-2-one naturally occurs in various mushrooms, including the common white button mushroom (Agaricus bisporus). It is formed through enzymatic degradation of linoleic acid, a process that occurs during the ripening and storage of mushrooms. This compound is significant for natural flavor designations, as it can be derived from natural sources through controlled enzymatic processes.

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

4. Use in Flavors

3-octen-2-one is primarily used in savory flavor applications, particularly in mushroom, vegetable, and green profiles. It serves as an impact note, enhancing the authenticity of mushroom flavors and adding complexity to vegetable blends. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations potentially leading to overpowering metallic notes. It 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

In fragrance applications, 3-octen-2-one is used in green and earthy fragrance families. It acts as a modifier, adding a fresh, natural quality to compositions. Typical concentrations in fragrance formulations are low, often below 0.1%, due to its potent odor. It contributes primarily to the top and middle notes, providing a fresh opening that transitions into a more subdued earthy character.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage in flavors should comply with general safety standards.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; assumed safe under general flavoring regulations.
• United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
• Asia: Limited specific data; generally follows international safety standards.
• Latin America: No specific data; assumed to follow international norms.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI established; generally recognized as safe at typical use levels in food.
• Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for fragrance use.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures recommended in manufacturing settings.

Risk profiles are generally similar between food and fragrance applications, with low exposure levels minimizing potential risks.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

3-octen-2-one is valued for its ability to impart a natural, fresh mushroom note in both flavors and fragrances. It synergizes well with other green and earthy notes, enhancing overall authenticity. Formulators should be cautious of its potency, as overuse can lead to undesirable metallic notes. It is often under-utilized in complex savory profiles where its subtlety can add depth.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on 3-octen-2-one is well-established in terms of its sensory profile and natural occurrence. However, specific regulatory approvals and detailed toxicological data are less documented, relying on general safety assumptions. Industry practices provide guidance on typical use levels and applications.

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 2026-04-30 13:00:31 GMT (p2)