189731

Sigma-Aldrich

5-Methyl-2-hexanol

98%

Linear Formula:
(CH3)2CHCH2CH2CHOHCH3
CAS Number:
Molecular Weight:
116.20
Beilstein/REAXYS Number:
1731619
EC Number:
MDL number:
PubChem Substance ID:
NACRES:
NA.22

Quality Level

assay

98%

refractive index

n20/D 1.417 (lit.)

bp

148-150 °C (lit.)

density

0.819 g/mL at 25 °C (lit.)

SMILES string

CC(C)CCC(C)O

InChI

1S/C7H16O/c1-6(2)4-5-7(3)8/h6-8H,4-5H2,1-3H3

InChI key

ZDVJGWXFXGJSIU-UHFFFAOYSA-N

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General description

5-Methyl-2-hexanol is a non-crystallizable secondary alcohol and its complex relative permittivity has been measured over wide range of temperatures and pressures.

Application

5-Methyl-2-hexanol has been used as internal standard for rapid extraction of aroma compounds from grape brandies and aqueous-alcoholic wood extracts by ultrasound.

Packaging

25 g in glass bottle

Pictograms

Flame

Signal Word

Warning

Hazard Statements

Personal Protective Equipment

dust mask type N95 (US),Eyeshields,Gloves

RIDADR

UN 1987C 3 / PGIII

WGK Germany

WGK 3

Flash Point(F)

86.0 °F - closed cup

Flash Point(C)

30 °C - closed cup

Certificate of Analysis

Certificate of Origin

Li Guan et al.
Brain research bulletin, 157, 162-168 (2020-02-15)
The involvement of tetratricopeptide repeat domain 9A (TTC9A) deficiency in anxiety-like responses and behavioral despair through estradiol action on the serotonergic system has been reported. Emerging evidence suggests that estradiol is a potent modulator of neuroplasticity. As estradiol and neuroplasticity...
Lee Wei Lim et al.
Scientific reports, 6, 37568-37568 (2016-11-22)
Tetratricopeptide repeat domain 9A (TTC9A) expression is abundantly expressed in the brain. Previous studies in TTC9A knockout (TTC9A
S Pawlus et al.
The Journal of chemical physics, 135(8), 084507-084507 (2011-09-08)
The complex relative permittivity of a non-crystallizable secondary alcohol, 5-methyl-2-hexanol, is measured over a wide range of temperatures and pressures up to 1750 MPa (17.5 kbar). The data at atmospheric pressure (P = 0.101 MPa) are analyzed in terms of...
Improved method for extraction of aroma compounds in aged brandies and aqueous alcoholic wood extracts using ultrasound.
Caldeira I, et al.
Analytica Chimica Acta, 513(1), 125-134 (2004)
Effect of innovative technology using staves and micro-oxygenation on the odorant and sensory profile of aged wine spirit.
Granja-Soares, et al.
Food Chemistry, 333, 127450-127450 (2020)

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