W217816

1-butanolo

natural, ≥99.5%, FCC, FG

• Sinonimo/i: n-butanolo, Alcol butilico
• Formula condensata: CH₃(CH₂)₃OH
• Numero CAS: 71-36-3
• Peso molecolare: 74.12
• Numero FEMA: 2178
• Beilstein: 969148
• Numero CE: 200-751-6
• N° CoE: 52c
• Numero MDL: MFCD00002964
• Codice UNSPSC: 12164502
• ID PubChem: 24900891
• Numero Flavis: 2.004
• NACRES: NA.21

Proprietà

• Grado: FG; Halal; Kosher; natural
• Livello qualitativo: 400
• agenzia: meets purity specifications of JECFA
• Conformità normativa: EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 117
• Densità del vapore: 2.55 (vs air)
• Saggio: ≥99.5%
• Forma fisica: liquid
• Temp. autoaccensione: 649 °F
• Limite di esplosione: 11.2 %
• Caratteristiche più verdi: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• Indice di rifrazione: n20/D 1.399 (lit.)
• pH: 7 (20 °C, 70 g/L)
• P. eboll.: 116-118 °C (lit.)
• Punto di fusione: −90 °C (lit.)
• Densità: 0.81 g/mL at 25 °C (lit.)
• applicazioni: flavors and fragrances
• Documentazione: see Safety & Documentation for available documents
• Allergene alimentare: no known allergens
• Categoria alternativa più verde: , Aligned
• Organolettico: balsamic; sweet; whiskey
• Stringa SMILE: CCCCO
• InChI: 1S/C4H10O/c1-2-3-4-5/h5H,2-4H2,1H3; LRHPLDYGYMQRHN-UHFFFAOYSA-N

Descrizione

Descrizione generale

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”.

Applicazioni

• 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).

Informazioni sulla sicurezza

• Pittogrammi: GHS02,GHS05,GHS07
• Avvertenze: Danger
• Indicazioni di pericolo: H226,H302,H315,H318,H335,H336
• Consigli di prudenza: P210 - P233 - P280 - P301 + P312 - P303 + P361 + P353 - P305 + P351 + P338
• Classi di pericolo: Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
• Organi bersaglio: Central nervous system, Respiratory system
• Codice della classe di stoccaggio: 3 - Flammable liquids
• Classe di pericolosità dell'acqua (WGK): WGK 1
• Punto d’infiammabilità (°F): 95.0 °F - Pensky-Martens closed cup
• Punto d’infiammabilità (°C): 35 °C - Pensky-Martens closed cup
• Dispositivi di protezione individuale: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter