Detail of "106-68-3"

Reference

Odor characterization and threshold values of some volatile compounds in fresh mushrooms

Odor characterization and threshold values of some volatile compounds in fresh mushrooms. Pyysalo, Heikki; Suihko, Meri (Food Res. Lab., Tech. Res. Cent. Finland, Espoo, Finland). Lebensm.-Wiss. Technol., 9(6), 371-3 (English) 1976. CODEN: LBWTAP. DOCUMENT TYPE: Journal CA Section: 17 (Foods) Section cross-reference(s): 3, 11 The aroma of many fresh wild mushrooms (Agaricus bisporus, Boletus edulis, Cantharellus cibarius, Gyromitra esculenta, Lactarius rufus, L. trivialis, and L. torminosus is produced mainly by alcs. and carbonyl compds. The relative concns. in fresh mushrooms, the olfactory values in water, and aroma characteristics are tabulated for 1-octen-3-ol [3391-86-4], 1-octen-3-one [4312-99-6], trans-2-octen-1-ol [18409-17-1], trans-2-octenal [2548-87-0], 3-octanol [589-98-0], 3-octanone [106-68-3], octanol [111-87-5], nonanol [28473-21-4], 1-octen-3-yl acetate [2442-10-6], and 1-octen-3-yl propionate [63156-02-5]. The most important aroma components in fresh wild mushrooms were 1-octen-3-ol and 1-octen-3-one.

Isolation and identification of 3-octanone in the essential oil of Rosmarinus officinalis L

Isolation and identification of 3-octanone in the essential oil of Rosmarinus officinalis L. Koedam, Arthur; Gijbels, Marion J. M. (Gorlaeus Lab., State Univ. Leiden, Leiden, Neth.). Z. Naturforsch., C: Biosci., 33C(1-2), 144-5 (English) 1978. CODEN: ZNCBDA. DOCUMENT TYPE: Journal CA Section: 62 (Essential Oils and Cosmetics) Freshly distd. oil of the leaves of R. officinalis L. contained 3-octanone [106-68-3], a compd. hitherto not reported to be present in this oil. Compds. were identified comparing the gas chromatog. retention time and by mass spectrometry.