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Merck
CN

W328804

2-Heptanol

≥97%

Synonym(s):

Methyl pentyl carbinol

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About This Item

Linear Formula:
CH3(CH2)4CH(OH)CH3
CAS Number:
543-49-7
Molecular Weight:
116.20
PubChem Substance ID:
24901612
UNSPSC Code:
12164502
Council of Europe no.:
554
FEMA Number:
3288
Flavis number:
2.045
EC Number:
208-844-3
MDL number:
MFCD00004587
Beilstein/REAXYS Number:
1719088

Key Documents

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InChI key

CETWDUZRCINIHU-UHFFFAOYSA-N

InChI

1S/C7H16O/c1-3-4-5-6-7(2)8/h7-8H,3-6H2,1-2H3

SMILES string

CCCCCC(C)O

biological source

synthetic

grade

Halal, Kosher

assay

≥97%

refractive index

n20/D 1.420 (lit.)

bp

160-162 °C (lit.)

density

0.817 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

oily; earthy

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General description

2-Heptanol is one of the main volatile compounds in many plants such as Aloe ferox, Rubus arcticus L., Amaranthus palmeri and also in fruits such as banana and ′Thornless Evergreen′ blackberries.
2-Heptanol or 2-heptyl alcohol is a volatile compound commonly found in plants of medicinal value. It imparts cocoa flavor to Malaysian cocoa beans during roasting. It is one of the key volatile components found in corn silk and in the essential oil extracted from Aloe ferox.

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Warning

Hazard Classifications

Acute Tox. 4 Dermal - Eye Irrit. 2 - Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk

WGK 3

flash_point_f

138.2 °F

flash_point_c

59 °C

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Regulatory Information

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Certificates of Analysis (COA)

Lot/Batch Number
MKBS9517V
MKBG7484V
03096LJ
25396EJ
S44836

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Chemical composition of volatile constituents from the leaves of Aloe ferox.
Magwa ML, et al.
African Journal of Biotechnology, 5(18) (2006)
Seasonal variation of volatile composition and odor activity value of `Marion?(Rubus spp. hyb) and `Thornless Evergreen?(R. laciniatus L.) blackberries.
Qian MC & Wang Y.
Journal of Food Science, 70(1) (2005)
Headspace sorptive extraction (HSSE) in the headspace analysis of aromatic and medicinal plants.
Journal of High Resolution Chromatography, 23(9), 539-546 (2000)
Development of volatile aroma compounds in arctic bramble, Rubus arcticus L.
Kallio H.
Journal of Food Science, 41(3), 563-566 (1976)
Chemical composition of volatile constituents from the leaves of Aloe ferox.
Magwa ML, et al.
African Journal of Biotechnology, 5(18), 1652-1654 (2006)
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