W217816

1-butanolo

natural, ≥99.5%, FCC, FG

• Sinonimo/i: n-butanolo, Alcol butilico
• Formula condensata: CH₃(CH₂)₃OH
• Numero CAS: 71-36-3
• Peso molecolare: 74.12
• FEMA Number: 2178
• Council of Europe no.: 52c
• UNSPSC Code: 12164502
• PubChem Substance ID: 24900891
• Flavis number: 2.004
• EC Number: 200-751-6
• NACRES: NA.21
• MDL number: MFCD00002964
• Beilstein/REAXYS Number: 969148
• Organoleptic: balsamic; sweet; whiskey
• Grade: FG; Halal; Kosher; natural
• Agency: meets purity specifications of JECFA
• Food allergen: no known allergens

Proprietà

• Nome del prodotto: 1-butanolo, natural, ≥99.5%, FCC, FG
• SMILES string: CCCCO
• InChI: 1S/C4H10O/c1-2-3-4-5/h5H,2-4H2,1H3
• InChI key: LRHPLDYGYMQRHN-UHFFFAOYSA-N
• grade: FG; Halal; Kosher; natural
• 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
• Quality Level: 300; 400

Descrizione

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).

General description

Butyl alcohol is an aliphatic alcohol that can be used as a flavoring agent.[1] It has been identified as one of the main volatile components of mushrooms.[2]

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”.

Informazioni sulla sicurezza

• 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
• Classe di stoccaggio: 3 - Flammable liquids
• wgk: 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