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W399817

Sigma-Aldrich

2-Methyl-1-butanol

greener alternative

natural, 99%, FG

Synonym(s):

2-methylbutan-1-ol, 2-methylbutanol

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About This Item

Linear Formula:
C2H5CH(CH3)CH2OH
CAS Number:
Molecular Weight:
88.15
FEMA Number:
3998
EC Number:
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
2.076
NACRES:
NA.21

grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

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

Organoleptic

alcohol; whiskey; wine-like

SMILES string

CCC(C)CO

InChI

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

InChI key

QPRQEDXDYOZYLA-UHFFFAOYSA-N

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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".

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).

Signal Word

Danger

Hazard Statements

Hazard Classifications

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

Target Organs

Respiratory system

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point(F)

108.5 °F - closed cup

Flash Point(C)

42.5 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Marianthi Karali et al.
PloS one, 6(7), e22166-e22166 (2011-08-06)
Gene transfer using adeno-associated viral (AAV) vectors has been successfully applied in the retina for the treatment of inherited retinal dystrophies. Recently, microRNAs have been exploited to fine-tune transgene expression improving therapeutic outcomes. Here we evaluated the ability of retinal-expressed
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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