7310-51-2

Basic information

• Product Name: 7-Octene-1,5-diol
• Synonyms: 1-Octene-4,8-diol;7-Octene-1,5-diol
• CAS NO: 7310-51-2
• Molecular Formula: C8H16O2
• Molecular Weight: 144.21144
• Mol File: 7310-51-2.mol
• Article Data: 16

Chemical Properties

• Appearance: /
• CAS DataBase Reference: 7-Octene-1,5-diol(CAS DataBase Reference)
• NIST Chemistry Reference: 7-Octene-1,5-diol(7310-51-2)
• EPA Substance Registry System: 7-Octene-1,5-diol(7310-51-2)

Safety Data

• Hazardous Substances Data: 7310-51-2(Hazardous Substances Data)

Usage

Synthesis Reference(s)

Tetrahedron Letters, 32, p. 7017, 1991 DOI: 10.1016/0040-4039(91)85028-4

Upstream product

• 69161-61-1 2-(prop-2-en-1-yloxy)oxane 
• 110-87-2 3,4-dihydro-2H-pyran 
• 106-95-6 allyl bromide 
• 60222-90-4 5-hydroxy pentanaloxime 
• 87086-60-0 tetrahydro-6-(2-propenyl)pyran-2(2H)-one 
• 4221-03-8 5-hydroxypentanal 
• 1730-25-2 allylmagnesium bromide 
• 694-54-2 tetrahydro-2H-2-pyranol 
• 107-18-6 allyl alcohol 
• 693-03-8 n-butyl magnesium bromide 

Downstream Products

• 1231182-93-6 C₁₅H₂₀O₃ 

Relevant articles and documents

-

-

FeCl3-catalysed Zn-mediated allylation of cyclic enol ethers in water

A mild and environment-friendly Zn-mediated allylation of dihydrofuran and dihydropyran catalysed by iron(III) chloride in water has been developed. [Figure not available: see fulltext.]

One-pot sequential deoximation and allylation reactions of aldoximes in aqueous solution

A simple procedure has been developed for conducting tin-mediated deoximation and allylation reactions of aldoximes in water to form homoallylic alcohols. Employing the new conditions, various homoallylic alcohols were produced in good to excellent yields

Evaluation of the key aroma compounds in beef and pork vegetable gravies a la chef by stable isotope dilution assays and aroma recombination experiments

Although the aroma compounds of meat processed as such have been studied previously, data on complete homemade dishes containing beef and pork meat were scarcely studied. Recently, 38 odor-active compounds were characterized in beef and pork vegetable gravies using GC-olfactometry. In the present investigation, the most odor-active compounds were quantitated in a freshly prepared stewed beef vegetable gravy (BVG) as well as a stewed pork vegetable gravy (PVG) by means of stable isotope dilution assays. Calculation of odor activity values (OAVs; ratio of concentration to odor threshold) revealed 3-mercapto-2- methylpentan-1-ol, (E,E)-2,4-decadienal, (E,Z)-2,6-nonadienal, (E)-2-decenal, (E)-2-undecanal, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone as the most potent odorants in both gravies. However, significantly different OAVs were found for 12-methyltridecanal, which was much higher in the BVG, whereas (E,Z)-2,4-decadienal showed a clearly higher OAV in the PVG. Aroma recombination experiments performed on the basis of the actual concentrations of the odorants in both gravies revealed a good similarity of the aromas of both model mixtures containing all odorants with OAVs > 1 with those of the original gravies.