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MilliporeSigma

74880

4-Octanol

≥97.0% (GC)

Synonym(s):

Butyl propyl carbinol

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10 ML

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About This Item

Linear Formula:
CH3(CH2)3CH(OH)CH2CH2CH3
CAS Number:
589-62-8
Molecular Weight:
130.23
UNSPSC Code:
12352100
NACRES:
NA.22
PubChem Substance ID:
57652537
EC Number:
209-654-3
Beilstein/REAXYS Number:
1719296
MDL number:
MFCD00014409
Assay:
≥97.0% (GC)
Form:
liquid

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InChI key

WOFPPJOZXUTRAU-UHFFFAOYSA-N

InChI

1S/C8H18O/c1-3-5-7-8(9)6-4-2/h8-9H,3-7H2,1-2H3

SMILES string

CCCCC(O)CCC

assay

≥97.0% (GC)

form

liquid

refractive index

n20/D 1.426

bp

174-176 °C (lit.)

density

0.818 g/mL at 20 °C (lit.)

functional group

hydroxyl

Quality Level

100

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This Item
748587486094070
4-Octanol ≥97.0% (GC)

Sigma-Aldrich

74880

4-Octanol

(±)-2-Octanol ReagentPlus®, ≥99.5% (GC)

Sigma-Aldrich

74858

(±)-2-Octanol

(±)-2-Octanol ≥96.0% (GC)

Sigma-Aldrich

74860

(±)-2-Octanol

2-Undecanol ≥98.0% (GC)

Sigma-Aldrich

94070

2-Undecanol

assay

≥97.0% (GC)

assay

≥99.5% (GC)

assay

≥96.0% (GC)

assay

≥98.0% (GC)

Quality Level

100

Quality Level

100

Quality Level

200

Quality Level

100

density

0.818 g/mL at 20 °C (lit.)

density

0.819 g/mL at 20 °C (lit.)

density

0.819 g/mL at 20 °C (lit.)

density

0.828 g/mL at 25 °C (lit.)

refractive index

n20/D 1.426

refractive index

n20/D 1.426

refractive index

n20/D 1.426

refractive index

n20/D 1.437 (lit.)

form

liquid

form

liquid

form

liquid

form

liquid

bp

174-176 °C (lit.)

bp

-

bp

179-180 °C

bp

130-131 °C/28 mmHg (lit.), 229-231 °C (lit.)

Storage Class

10 - Combustible liquids

wgk

WGK 3

flash_point_f

149.0 °F - closed cup

flash_point_c

65 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
BCCN3778
BCCH6358
BCCF8443
BCCB1876
BCBW4085

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Qi Wang et al.
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M Winters et al.
Journal of applied microbiology, 127(3), 778-793 (2019-06-19)
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Ling You et al.
World journal of microbiology & biotechnology, 37(2), 26-26 (2021-01-12)
The role of the yeast community in Chinese strong-flavor baijiu fermentation was investigated by culture-independent and culture-dependent methods based on 26S rDNA sequence analysis. 92 yeast species belonging to 54 genera were found by Illumina sequencing during the fermentation of
Yun Xiong et al.
Journal of the science of food and agriculture, 100(3), 978-985 (2019-10-17)
Sorghum grain is rich in phenolic compounds and has the potential to be developed into functional beverages such as sorghum grain tea, in which the health benefits and flavour are the important quality attributes to be considered in tea product
Jia Zheng et al.
Food research international (Ottawa, Ont.), 114, 64-71 (2018-10-27)
Changes of volatile compounds and sensory properties in the fermentation process of Wuliangye baobaoqu starter (WBS) were determined by sensory analysis, gas chromatography-olfactometry (GC/O) and GC quantitative analyses. The sensory properties of WBS changed from the sour, fruity, bready notes
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