W217816

1-Butanol

natural, ≥99.5%, FCC, FG

• Sinónimos: 1-Butanol, n-Butanol, Butyl alcohol
• Fórmula lineal: CH₃(CH₂)₃OH
• Número de CAS: 71-36-3
• Peso molecular: 74.12
• FEMA Number: 2178
• Beilstein/REAXYS Number: 969148
• EC Number: 200-751-6
• Council of Europe no.: 52c
• MDL number: MFCD00002964
• UNSPSC Code: 12164502
• PubChem Substance ID: 24900891
• Flavis number: 2.004
• NACRES: NA.21

Propiedades

• grade: FG; Halal; Kosher; natural
• Quality Level: 400
• agency: meets purity specifications of JECFA
• reg. compliance: EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 117
• vapor density: 2.55 (vs air)
• assay: ≥99.5%
• form: liquid
• autoignition temp.: 649 °F
• expl. lim.: 11.2 %
• 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 1.399 (lit.)
• pH: 7 (20 °C, 70 g/L)
• bp: 116-118 °C (lit.)
• mp: −90 °C (lit.)
• density: 0.81 g/mL at 25 °C (lit.)
• application(s): flavors and fragrances
• documentation: see Safety & Documentation for available documents
• food allergen: no known allergens
• greener alternative category: , Aligned
• organoleptic: balsamic; sweet; whiskey
• SMILES string: CCCCO
• InChI: 1S/C4H10O/c1-2-3-4-5/h5H,2-4H2,1H3
• InChI key: LRHPLDYGYMQRHN-UHFFFAOYSA-N

Descripción

General description

Butyl alcohol is an aliphatic alcohol that can be used as a flavoring agent. It has been identified as one of the main volatile components of mushrooms.

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

Application

• A new HS-SPME-GC-MS analytical method to identify and quantify compounds responsible for changes in the volatile profile in five types of meat products during aerobic storage at 4 °C.: This paper presents a novel analytical method to detect and quantify volatile compounds, such as butyl alcohol, that affect the quality and safety of stored meat products (Acquaticci et al., 2024).


• Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics.: This research explores how non-Saccharomyces yeasts influence beer aroma profiles, with a focus on the role of butyl alcohol in the fermentation process and flavor development (Cao et al., 2024).

Información de seguridad

• pictograms: GHS02,GHS05,GHS07
• signalword: Danger
• hcodes: H226,H302,H315,H318,H335,H336
• pcodes: P210 - P233 - P280 - P301 + P312 - P303 + P361 + P353 - P305 + P351 + P338
• Hazard Classifications: Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
• target_organs: Central nervous system, Respiratory system
• Storage Class: 3 - Flammable liquids
• wgk_germany: WGK 1
• flash_point_f: 95.0 °F - Pensky-Martens closed cup
• flash_point_c: 35 °C - Pensky-Martens closed cup
• ppe: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter