W217816

Butan-1-ol

natural, ≥99.5%, FCC, FG

• Synonyme(s) : n-butanol, Alcool butylique
• Formule linéaire : CH₃(CH₂)₃OH
• Numéro CAS: 71-36-3
• Poids moléculaire : 74.12
• Numéro FEMA: 2178
• Numéro Beilstein : 969148
• Numéro CE : 200-751-6
• Conseil de l'Europe Nº : 52c
• Numéro MDL: MFCD00002964
• Code UNSPSC : 12164502
• ID de substance PubChem : 24900891
• Numéro Flavis : 2.004
• Nomenclature NACRES : NA.21

Propriétés

• Qualité: FG; Halal; Kosher; natural
• Niveau de qualité: 400
• Agence: meets purity specifications of JECFA
• Conformité réglementaire: EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 117
• Densité de vapeur: 2.55 (vs air)
• Pureté: ≥99.5%
• Forme: liquid
• Température d'inflammation spontanée: 649 °F
• Limite d'explosivité: 11.2 %
• Caractéristiques du produit alternatif plus écologique: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• Indice de réfraction: n20/D 1.399 (lit.)
• pH: 7 (20 °C, 70 g/L)
• Point d'ébullition: 116-118 °C (lit.)
• Pf: −90 °C (lit.)
• Densité: 0.81 g/mL at 25 °C (lit.)
• Application(s): flavors and fragrances
• Documentation: see Safety & Documentation for available documents
• Allergène alimentaire: no known allergens
• Autre catégorie plus écologique: , Aligned
• Propriétés organoleptiques: balsamic; sweet; whiskey
• Chaîne SMILES: CCCCO
• InChI: 1S/C4H10O/c1-2-3-4-5/h5H,2-4H2,1H3
• Clé InChI: LRHPLDYGYMQRHN-UHFFFAOYSA-N

Description

Description générale

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.

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”.

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).

Informations sur la sécurité

• Pictogrammes: GHS02,GHS05,GHS07
• Mention d'avertissement: Danger
• Mentions de danger: H226,H302,H315,H318,H335,H336
• Conseils de prudence: P210 - P233 - P280 - P301 + P312 - P303 + P361 + P353 - P305 + P351 + P338
• Classification des risques: Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
• Organes cibles: Central nervous system, Respiratory system
• Code de la classe de stockage: 3 - Flammable liquids
• Classe de danger pour l'eau (WGK): WGK 1
• Point d'éclair (°F): 95.0 °F - Pensky-Martens closed cup
• Point d'éclair (°C): 35 °C - Pensky-Martens closed cup
• Équipement de protection individuelle: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter