W217816

Butyl alcohol

natural, ≥99.5%, FCC, FG

• Synonym(s): 1-Butanol, n-Butanol, Butyl alcohol
• Linear Formula: CH₃(CH₂)₃OH
• CAS Number: 71-36-3
• Molecular Weight: 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

Properties

• Quality Level: 300, 400
• 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
• SMILES string: CCCCO
• InChI: 1S/C4H10O/c1-2-3-4-5/h5H,2-4H2,1H3
• InChI key: LRHPLDYGYMQRHN-UHFFFAOYSA-N

Description

General description

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”.

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

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).

Safety Information

• 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
• Storage Class: 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