Biochem/physiol Actions

Taste at 0.01-0.20 ppm

General description

1-Octen-3-ol occurs naturally in mushrooms. It is the most prominent odor volatile produced by fungi such as Aspergillus, Penicillium and Fusarium species. 1-Octen-3-ol is also formed in major quantity when soybeans are soaked in water as a pretreatment before soymilk production. It is also a potent mosquito attractant. 1-Octen-3-ol is the major volatile compound formed during autoxidation of linoleic acid.

Other Notes

Natural occurrence: Clover, cooked artichoke, fish, mushroom, peas, soybeans, wheat bread, tea, and beef.

Packaging

8 kg in steel drum

20 kg in composite drum

1 kg in glass bottle

4 kg in composite drum