W217816

1-Butanol

natural, ≥99.5%, FCC, FG

• Sinônimo(s): n-Butanol, Álcool butílico
• Fórmula linear: CH₃(CH₂)₃OH
• Número CAS: 71-36-3
• Peso molecular: 74.12
• Número FEMA: 2178
• Beilstein: 969148
• Número CE: 200-751-6
• Conselho da Europa nº: 52c
• Número MDL: MFCD00002964
• Código UNSPSC: 12164502
• ID de substância PubChem: 24900891
• Número de Flavis: 2.004
• NACRES: NA.21

Propriedades

• grau: FG; Halal; Kosher; natural
• Nível de qualidade: 400
• Agency: meets purity specifications of JECFA
• conformidade reg.: EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 117
• densidade de vapor: 2.55 (vs air)
• Ensaio: ≥99.5%
• Formulário: liquid
• temperatura de autoignição: 649 °F
• Lim. expl.: 11.2 %
• características do produto alternativo mais ecológico: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• índice de refração: n20/D 1.399 (lit.)
• pH: 7 (20 °C, 70 g/L)
• p.e.: 116-118 °C (lit.)
• pf: −90 °C (lit.)
• densidade: 0.81 g/mL at 25 °C (lit.)
• aplicação(ões): flavors and fragrances
• Documentação: see Safety & Documentation for available documents
• alérgeno alimentar: no known allergens
• categoria alternativa mais ecológica: , Aligned
• Organoléptico: balsamic; sweet; whiskey
• cadeia de caracteres SMILES: CCCCO
• InChI: 1S/C4H10O/c1-2-3-4-5/h5H,2-4H2,1H3
• chave InChI: LRHPLDYGYMQRHN-UHFFFAOYSA-N

Descrição

Descrição geral

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”.

Aplicação

• 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).

Informações de segurança

• Pictogramas: GHS02,GHS05,GHS07
• Palavra indicadora: Danger
• Frases de perigo: H226,H302,H315,H318,H335,H336
• Declarações de precaução: P210 - P233 - P280 - P301 + P312 - P303 + P361 + P353 - P305 + P351 + P338
• Classificações de perigo: Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
• Órgãos-alvo: Central nervous system, Respiratory system
• Código de classe de armazenamento: 3 - Flammable liquids
• Classe de risco de água (WGK): WGK 1
• Ponto de fulgor (°F): 95.0 °F - Pensky-Martens closed cup
• Ponto de fulgor (°C): 35 °C - Pensky-Martens closed cup
• Equipamento de proteção individual: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter