≥95%(GC) for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Store at 2-8°C,Argon charged Ships Wet ice Check lot-specific COA for exact specifications.
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Cited in 19 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
1-Octen-3-one is a volatile unsaturated ketone that has a strong mushroom-like odour. 1-Octen-3-one is also a flavour component of the Agaricus bisporus mushroom and is used in a variety of food products.
| Pubchem Sid | 488183484 |
|---|---|
| Pubchem Sid Url | https://pubchem.ncbi.nlm.nih.gov/substance/488183484 |
| Canonical Smiles | CCCCCC(=O)C=C |
| IUPAC Name | oct-1-en-3-one |
| InChIKey | KLTVSWGXIAYTHO-UHFFFAOYSA-N |
| INCHI | 1S/C8H14O/c1-3-5-6-7-8(9)4-2/h4H,2-3,5-7H2,1H3 |
| Isomeric SMILES | CCCCCC(=O)C=C |
| WGK Germany | 3 |
| Molecular Weight | 126.2 |
| Reaxy-Rn | 1700905 |
| Reaxys-RN_link_address | https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1700905&ln= |
Comprehensive hazard, handling, storage, and regulatory compliance document.
Download SDS →Lot-specific quality data. Enter your lot number to retrieve the exact COA.
Look up COA →Full quality attributes and acceptance criteria for this grade.
View spec sheet →Taxonomy Tree
| Kingdom | Organic compounds |
|---|---|
| Superclass | Organic oxygen compounds |
| Class | Organooxygen compounds |
| Subclass | Carbonyl compounds |
| Intermediate Tree Nodes | Alpha,beta-unsaturated carbonyl compounds - Alpha,beta-unsaturated ketones |
| Direct Parent | Enones |
| Alternative Parents | Acryloyl compounds Ketones Organic oxides Hydrocarbon derivatives |
| Molecular Framework | Aliphatic acyclic compounds |
| Substituents | Enone - Acryloyl-group - Ketone - Organic oxide - Hydrocarbon derivative - Aliphatic acyclic compound |
| Description | This compound belongs to the class of organic compounds known as enones. These are compounds containing the enone functional group, with the structure RC(=O)CR'. |
| External Descriptors | Oxygenated hydrocarbons |
Find and download the COA for your product by matching the lot number on the packaging.
| Lot Number | Certificate Type | Date | Item |
|---|---|---|---|
 I2517706 | Certificate of Analysis | Sep 19, 2025 | O160047 |
| I2517724 | Certificate of Analysis | Sep 19, 2025 | O160047 |
| H2104356 | Certificate of Analysis | May 07, 2025 | O160047 |
| I2512585 | Certificate of Analysis | Mar 29, 2024 | O160047 |
| H1920105 | Certificate of Analysis | Jun 05, 2023 | O160047 |
| D23061984 | Certificate of Analysis | Nov 25, 2022 | O160047 |
| D23061985 | Certificate of Analysis | Nov 25, 2022 | O160047 |
| D23061986 | Certificate of Analysis | Nov 25, 2022 | O160047 |
| D23061989 | Certificate of Analysis | Nov 25, 2022 | O160047 |
| D23061990 | Certificate of Analysis | Nov 25, 2022 | O160047 |
| D23061991 | Certificate of Analysis | Nov 25, 2022 | O160047 |
| B2526005 | Certificate of Analysis | Aug 06, 2021 | O160047 |
| H2104358 | Certificate of Analysis | Aug 06, 2021 | O160047 |
| K2204787 | Certificate of Analysis | Aug 06, 2021 | O160047 |
| Solubility | Chloroform (Sparingly), Ethyl Acetate (Slightly) |
|---|---|
| Sensitivity | Air sensitive;Heat sensitive |
| Refractive Index | 1.435 |
| Flash Point(°F) | 95°F |
| Flash Point(°C) | 35°C |
| Boil Point(°C) | 60°C/16mmHg |
| Molecular Weight | 126.200 g/mol |
| XLogP3 | 2.400 |
| Hydrogen Bond Donor Count | 0 |
| Hydrogen Bond Acceptor Count | 1 |
| Rotatable Bond Count | 5 |
| Exact Mass | 126.104 Da |
| Monoisotopic Mass | 126.104 Da |
| Topological Polar Surface Area | 17.100 Ų |
| Heavy Atom Count | 9 |
| Formal Charge | 0 |
| Complexity | 94.700 |
| Isotope Atom Count | 0 |
| Defined Atom Stereocenter Count | 0 |
| Undefined Atom Stereocenter Count | 0 |
| Defined Bond Stereocenter Count | 0 |
| Undefined Bond Stereocenter Count | 0 |
| The total count of all stereochemical bonds | 0 |
| Covalently-Bonded Unit Count | 1 |
| 1. Yan Ping Chen, Mengni Wang, Xiaolei Fang, A Liya, Haihua Zhang, Imre Blank, Hanyue Zhu, Yuan Liu. (2023) Odorants Identified in Chinese Dry-Cured Ham Contribute to Salty Taste Enhancement. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:38156454] [10.1021/acs.jafc.3c05848] |
| 2. Jinlan Nie, Lei Wang, Jiachao Xu, Xin Gao, Simon F.R. Hinkley, Xiaoting Fu. (2023) Influence of red yeast rice extract fermentation on fucoidan profiles, inorganic elements and flavor properties of the kelp Saccharina japonica. LWT-FOOD SCIENCE AND TECHNOLOGY, [PMID:] [10.1016/j.lwt.2023.115281] |
| 3. Changbo Peng, Yimao Zhang, Xiaoqing Ye, Yuhui Zheng, Yu Chen, Xiaoqing Mei, Zhenming Che, Min Xu, Hongbin Lin, Jie Zhao, Qi Zhu, Wenwu Ding. (2023) Physicochemical properties and aroma characteristics of broad bean koji produced by disk starter propagation technology. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2023.105643] |
| 4. Yan Ping Chen, Wenqian Li, Yashu Yu, Mengni Wang, Imre Blank, Yin Zhang, Yuan Liu. (2023) Elucidation of the Impact of Steaming on the Key Odorants of Jinhua Dry-Cured Ham Using the Sensomics Approach. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, [PMID:36930805] [10.1021/acs.jafc.2c08423] |
| 5. Li Jing, Tang Chaohua, Yang Youyou, Hu Ying, Zhao Qingyu, Ma Qing, Yue Xiangpeng, Li Fadi, Zhang Junmin. (2023) Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep. Frontiers in Nutrition, [PMID:36866058] [10.3389/fnut.2023.1072159] |
| 6. Youyou Yang, Jing Li, Jiangtao Xing, Weihai Xing, Chaohua Tang, Zhenghua Rao, Junmin Zhang. (2022) Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS. Foods, 11 (24): (3997). [PMID:36553738] [10.3390/foods11243997] |
| 7. Jinlan Nie, Xiaoting Fu, Lei Wang, Jiachao Xu, Xin Gao. (2022) Impact of Monascus purpureus fermentation on antioxidant activity, free amino acid profiles and flavor properties of kelp (Saccharina japonica). FOOD CHEMISTRY, [PMID:36063678] [10.1016/j.foodchem.2022.133990] |
| 8. Yuanyuan Liu, Cheng Yang, Qun Wang, Jian Zhang, Lianfu Zhang. (2022) Identification and confirmation of key compounds causing cooked off-flavor in heat-treated tomato juice. JOURNAL OF FOOD SCIENCE, 87 (6): (2515-2526). [PMID:35590478] [10.1111/1750-3841.16168] |
| 9. Jing Li, Youyou Yang, Chaohua Tang, Shengnan Yue, Qingyu Zhao, Fadi Li, Junmin Zhang. (2022) Changes in lipids and aroma compounds in intramuscular fat from Hu sheep. FOOD CHEMISTRY, [PMID:35413762] [10.1016/j.foodchem.2022.132611] |
| 10. Yimeng Ren, Longzhu Zhou, Chaohua Tang, Jing Li, Yujie Shi, Qingyu Zhao, Junmin Zhang, Yueyu Bai. (2025) Characterization of lipid distribution and volatile profile in high-marbling beef of Jiaxian Red cattle. JOURNAL OF FOOD COMPOSITION AND ANALYSIS, [PMID:] [10.1016/j.jfca.2025.107374] |
| 11. Longzhu Zhou, Yimeng Ren, Yujie Shi, Shijie Fan, Liyuan Zhao, Miaomiao Dong, Jing Li, Youyou Yang, Yanan Yu, Qingyu Zhao, Junmin Zhang, Chaohua Tang. (2024) Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef. FOOD CHEMISTRY, [PMID:39186890] [10.1016/j.foodchem.2024.140954] |
| 12. Yimeng Ren, Longzhu Zhou, Yujie Shi, Yanan Yu, Weihai Xing, Qingyu Zhao, Junmin Zhang, Yueyu Bai, Jing Li, Chaohua Tang. (2024) Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef. Heliyon, [PMID:39253161] [10.1016/j.heliyon.2024.e36382] |
| 13. Longzhu Zhou, Yimeng Ren, Yujie Shi, Liyuan Zhao, Huihui Tian, Xiaohui Feng, Jing Li, Youyou Yang, Weihai Xing, Yanan Yu, Qingyu Zhao, Junmin Zhang, Chaohua Tang. (2025) Investigation on the pro-aroma generation effects of fatty acids in beef via thermal oxidative models. Food Chemistry-X, [PMID:40083855] [10.1016/j.fochx.2025.102291] |
| 14. Youyou Yang, Dapeng Liu, Weihai Xing, Chaohua Tang, Xiaohui Feng, Junmin Zhang. (2024) Simulating fatty acid autoxidation and exploring the related volatiles formation mechanism. LWT-FOOD SCIENCE AND TECHNOLOGY, [PMID:] [10.1016/j.lwt.2024.117083] |
| 15. Meng Tao, Wenli Guo, Jin Liang, Zhengquan Liu. (2024) Unraveling the key cooked off-flavor compounds in thermally sterilized green tea beverages, and masking effect of tea raw material baking. FOOD CHEMISTRY, [PMID:39423534] [10.1016/j.foodchem.2024.141671] |
| 16. Yue Wang, Jianing Li, Tingting Zhu, Yiran Li, Jinyu Yang, Tingting Ma, Yulin Fang, Xiangyu Sun. (2025) Unveiling sub-regional aroma differences in China's Ningxia region: Characterization of key aroma profiles and chemical foundations via sensomics and RATA. FOOD CHEMISTRY, [PMID:41045857] [10.1016/j.foodchem.2025.146557] |
| 17. Pingyang Li, Yiyu Yin, Shijie Fan, Longzhu Zhou, Huihui Tian, Lupei Zhang, Jing Li, Kehan Ma, Junwei Hu, Yanan Yu, Qingyu Zhao, Youyou Yang, Yahui Wang, Ruiqi Peng, Yanxiang Zhang, Xuemei Gao, Yuchang Qin, Junmin Zhang, Chaohua Tang. (2025) Multi-omics Analysis of Lipids and Aroma Compounds in Beef under Grain-fed and Grass-fed Production Methods. Current Research in Food Science, [PMID:41140574] [10.1016/j.crfs.2025.101216] |
| 18. Jing Li, Huihui Tian, Miaomiao Dong, Yimeng Ren, Longzhu Zhou, Yujie Shi, Qingyu Zhao, Chaohua Tang, Junmin Zhang, Yueyu Bai. (2026) Elucidating key lipids driving aroma differences and potential formation pathways in marbled beef with interindividual lipid variations. FOOD CHEMISTRY, [PMID:41797043] [10.1016/j.foodchem.2026.148641] |
| 19. Mengdi Chen, Jianing Ye, Dong Wang, Buyu Liu, Mingqin Li, Ting Li, Xinxia Zhang, Li Wang. (2026) Interaction of rice proteins with flavor compounds: multi-spectroscopic insights and multimodal binding analysis. FOOD CHEMISTRY, [PMID:] [10.1016/j.foodchem.2026.149694] |
