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Safety Information

W519308

Sigma-Aldrich

3-Methyl-3-buten-1-ol

≥97%

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About This Item

Linear Formula:
CH2=C(CH3)CH2CH2OH
CAS Number:
763-32-6
Molecular Weight:
86.13
Beilstein:
1071239
EC Number:
212-110-8
MDL number:
MFCD00002933
UNSPSC Code:
12164502
PubChem Substance ID:
24902084
Flavis number:
2.176
NACRES:
NA.21
biological source:
synthetic
food allergen:
no known allergens

biological source

synthetic

Quality Level

400

Assay

≥97%

refractive index

n20/D 1.433 (lit.)

bp

130-132 °C (lit.)

density

0.853 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

fruity

SMILES string

CC(=C)CCO

InChI

1S/C5H10O/c1-5(2)3-4-6/h6H,1,3-4H2,2H3

InChI key

CPJRRXSHAYUTGL-UHFFFAOYSA-N

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General description

3-Methyl-3-buten-1-ol is a volatile aliphatic alcohol found in the extracts of basil and thyme leaves,[1] immature mangaba fruits[2] and some honey samples.[3]

Pictograms

FlameCorrosion
GHS02,GHS05

Signal Word

Danger

Hazard Statements

H226,H318

Hazard Classifications

Eye Dam. 1 - Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point(F)

107.6 °F - closed cup

Flash Point(C)

42 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

FSL

Group 4: Flammable liquids
Type 2 petroleums
Hazardous rank III
Water insoluble liquid

JAN Code

W519308-VAR:
W519308-1KG:
W519308-SAMPLE:
W519308-9KG:
W519308-4KG:
W519308-BULK:

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Certificates of Analysis (COA)

Lot/Batch Number
STBK1780
STBJ7858
STBJ5076
STBJ4224
STBJ0810

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Volatile components of mangaba fruit (Hancornia speciosa Gomes) at three stages of maturity
Sampaio TS and Nogueira PCL
Food Chemistry, 95(4), 606-610 (2006)
Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties.
Lee SJ, et al.
Food Chemistry, 91(1), 131-137 (2005)
[Penetration of primary and tertiary alcohol isomers through rubber and isolated skin].
A L Mikhaleva et al.
Gigiena truda i professional'nye zabolevaniia, (11)(11), 46-47 (1982-01-01)
Rosa A Pérez et al.
Journal of agricultural and food chemistry, 50(9), 2633-2637 (2002-04-18)
Headspace solid-phase microextraction (SPME), followed by gas chromatography (GC)-mass spectrometry (MS) determination, has been used for the analysis of honey volatiles. Two SPME fibers were employed to study the composition of volatiles from various types of Spanish honeys. The best

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