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W399809

Sigma-Aldrich

2-甲基-1-丁醇

≥99%, FG

同義詞:

2-甲基-1-丁醇, 2-甲基丁基醇, 2-甲基丁醇

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About This Item

線性公式:
C2H5CH(CH3)CH2OH
CAS號碼:
137-32-6
分子量：:
88.15
FEMA號碼:
3998
EC號碼:
205-289-9
MDL號碼:
MFCD00004743
分類程式碼代碼:
12164502
PubChem物質ID:
24901964
Flavis號碼:
2.076
NACRES:
NA.21
agency:
follows IFRA guidelines
meets purity specifications of JECFA

生物源

synthetic

等級

FG
Fragrance grade
Halal
Kosher

agency

follows IFRA guidelines
meets purity specifications of JECFA

法律遵循

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 110

蒸汽密度

3 (vs air)

化驗

≥99%

自燃溫度

725 °F

expl. lim.

10 %

折射率

n20/D 1.410±0.002 (lit.)

bp

130 °C mmHg (lit.)

密度

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

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

香料過敏原

no known allergens

感官的

alcohol; whiskey; wine-like

SMILES 字串

CCC(C)CO

InChI

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

InChI 密鑰

QPRQEDXDYOZYLA-UHFFFAOYSA-N

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相關類別

應用

<ul>
<li><strong>两种室内微生物挥发性污染物2-甲基-1-丁醇和3-甲基-1-丁醇对水稻（Oryza sativa）幼苗生长和抗氧化系统的比较研究</strong>：本文评估了2-甲基-1-丁醇及其结构异构体对水稻幼苗生长和胁迫反应的影响，提供了对这些化合物的环境和生物学效应的见解（Nguyen DK等人，2024年）。</li>
</ul>

訊號詞

Danger

危險分類

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

標靶器官

Respiratory system

儲存類別代碼

3 - Flammable liquids

水污染物質分類（WGK）

WGK 1

閃點（°F）

108.5 °F - closed cup

閃點（°C）

42.5 °C - closed cup

個人防護裝備

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

從最近期的版本中選擇一個：

分析證明 (COA)

Lot/Batch Number
SHBL8831
STBJ6115
STBJ0997
MKCJ6733
STBH9013

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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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GC Analysis of Alcohols on PAG

-Butanol; 2-Methyl-2-butanol; 2-Methyl-1-butanol; 3-Pentanol; 1-Butanol; 2-Methyl-1-propanol; 2-Pentanol, 98%; 3-Methyl-1-butanol; 1-Propanol

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