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About This Item
Linear Formula:
CH3CH2CH(CH3)CH2CH2OH
CAS Number:
Molecular Weight:
102.17
Beilstein/REAXYS Number:
1718979
EC Number:
MDL number:
UNSPSC Code:
12352100
eCl@ss:
39020212
PubChem Substance ID:
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vapor density
>1 (vs air)
assay
99%
refractive index
n20/D 1.418 (lit.)
bp
151-152 °C (lit.)
density
0.823 g/mL at 25 °C (lit.)
SMILES string
CCC(C)CCO
InChI
1S/C6H14O/c1-3-6(2)4-5-7/h6-7H,3-5H2,1-2H3
InChI key
IWTBVKIGCDZRPL-UHFFFAOYSA-N
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General description
3-Methyl-1-pentanol is a part of the fragrance structural group of branched chain saturated alcohols[1].
Application
3-Methyl-1-pentanol ihas been used to study the headspace solid-phase dynamic extraction. This was coupled to gas chromatography–mass spectrometry (HS-SPDE-GC/MS) for the trace determination of polar volatile organic compounds (PVOC) from aqueous matrices[2].
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
target_organs
Respiratory system
Storage Class
3 - Flammable liquids
wgk_germany
WGK 2
flash_point_f
140.0 °F - closed cup
flash_point_c
60 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
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Maik A Jochmann et al.
Journal of chromatography. A, 1115(1-2), 208-216 (2006-03-15)
Headspace solid-phase dynamic extraction coupled to gas chromatography-mass spectrometry (HS-SPDE-GC/MS) was evaluated for the trace determination of polar volatile organic compounds (PVOC) from aqueous matrices. The target compounds included 3 ethers and 12 alcohols. Four SPDE needle coatings with different
D McGinty et al.
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association, 48 Suppl 4, S93-S96 (2010-08-13)
A toxicologic and dermatologic review of 3-methyl-1-pentanol when used as a fragrance ingredient is presented. 3-Methyl-1-pentanol is a member of the fragrance structural group branched chain saturated alcohols. The common characteristic structural elements of the alcohols with saturated branched chain
A I Pardo-García et al.
Food chemistry, 163, 258-266 (2014-06-11)
The effects of four vine treatments, comprising the application of eugenol and guaiacol (individually or as a mixture) or whiskey lactones on the concentration of glycosidically bound aroma precursors, determined as glycosyl glucose content by HPLC-IR, in Monastrell grapes and
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