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Merck
CN

W399817

2-甲基-1-丁醇

greener alternative

natural, 99%, FG

别名:

2-methylbutan-1-ol, 2-methylbutanol

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关于此项目

线性分子式:
C2H5CH(CH3)CH2OH
化学文摘社编号:
137-32-6
分子量:
88.15
FEMA Number:
3998
UNSPSC Code:
12164502
PubChem Substance ID:
24901965
NACRES:
NA.21
EC Number:
205-289-9
Flavis number:
2.076
MDL number:
MFCD00004743
Organoleptic:
alcohol; whiskey; wine-like
Grade:
FG
Fragrance grade
Halal
Kosher
natural
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

主要文件

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产品名称

2-甲基-1-丁醇, natural, 99%, FG

SMILES string

CCC(C)CO

InChI key

QPRQEDXDYOZYLA-UHFFFAOYSA-N

InChI

1S/C5H12O/c1-3-5(2)4-6/h5-6H,3-4H2,1-2H3

grade

FG
Fragrance grade
Halal
Kosher
natural

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

vapor density

3 (vs air)

assay

99%

autoignition temp.

725 °F

expl. lim.

10 %

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

refractive index

n20/D 1.410±0.002 (lit.)

bp

130 °C mmHg (lit.)

density

0.819 g/mL at 20 °C (lit.)
0.815 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

greener alternative category

Aligned

organoleptic

alcohol; whiskey; wine-like

Quality Level

300
400

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相关类别

Application


  • Comparative study of two indoor microbial volatile pollutants, 2-Methyl-1-butanol and 3-Methyl-1-butanol, on growth and antioxidant system of rice (Oryza sativa) seedlings.: This article evaluates the impact of 2-methyl-1-butanol and its structural isomer on the growth and stress responses of rice seedlings, offering insights into the environmental and biological effects of these compounds (Nguyen DK et al., 2024).

General description

We are committed to bringing you greener alternative products, which adhere to one or more of The 12 Principles of Greener Chemistry. This product is Biobased and thus aligns with "Less Hazardous Chemical Syntheses" and "Use of Renewable Feedstocks".

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Danger

Hazard Classifications

Acute Tox. 4 Inhalation - Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

存储类别

3 - Flammable liquids

wgk

WGK 1

flash_point_f

108.5 °F - closed cup

flash_point_c

42.5 °C - closed cup

ppe

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

法规信息

危险化学品
此项目有

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBS8838
SHBR9270
SHBQ9862
SHBN4942
SHBN0861

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Marianthi Karali et al.
PloS one, 6(7), e22166-e22166 (2011-08-06)
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Marilyn C Erickson et al.
Journal of food protection, 78(12), 2156-2169 (2015-11-29)
Microbial spoilage of salmon occurs during extended refrigerated storage and is often accompanied by unpleasant aromas. When spoilage is detected, it is assumed that consumers will reject the product for consumption. Because sensory panels of trained individuals or consumers are
Xi Zhang et al.
PloS one, 9(12), e114845-e114845 (2014-12-23)
The objective of this research was to determine the effect of sugar or fatty acid in sugar ester compounds on the surface-active properties and antimicrobial activities of these compounds. Disaccharides of medium-chain fatty acid monoesters were synthesized through transesterifications by
Nobuko Sugimoto et al.
Journal of agricultural and food chemistry, 63(7), 2106-2116 (2015-02-05)
The volatile ester and alcohol profiles of ripening apple fruit from 184 germplasm lines in the USDA Malus Germplasm Repository at the New York Agricultural Experiment Station in Geneva, NY, USA, were evaluated. Cluster analysis suggested biochemical relationships exist between
Margaux Cameleyre et al.
Journal of agricultural and food chemistry, 63(44), 9777-9788 (2015-11-04)
This study focused on the impact of five higher alcohols on the perception of fruity aroma in red wines. Various aromatic reconstitutions were prepared, consisting of 13 ethyl esters and acetates and 5 higher alcohols, all at the average concentrations
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