Skip to Content
Merck
All Photos(1)

Documents

M66951

Sigma-Aldrich

4-Methyl-1-pentanol

97%

Synonym(s):

2-Methyl-5-pentanol, 4-Methyl-1-pentanol, 4-Methylamyl alcohol, Anglamol 6085U, Isohexanol, iso-Hexanol

Sign Into View Organizational & Contract Pricing


About This Item

Linear Formula:
(CH3)2CH(CH2)3OH
CAS Number:
Molecular Weight:
102.17
Beilstein:
1731303
EC Number:
MDL number:
UNSPSC Code:
12352100
PubChem Substance ID:
NACRES:
NA.22

Quality Level

Assay

97%

form

liquid

refractive index

n20/D 1.414 (lit.)

bp

160-165 °C (lit.)

density

0.821 g/mL at 25 °C (lit.)

SMILES string

CC(C)CCCO

InChI

1S/C6H14O/c1-6(2)4-3-5-7/h6-7H,3-5H2,1-2H3

InChI key

PCWGTDULNUVNBN-UHFFFAOYSA-N

Looking for similar products? Visit Product Comparison Guide

Pictograms

Flame

Signal Word

Warning

Hazard Statements

Hazard Classifications

Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

134.6 °F - closed cup

Flash Point(C)

57 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Stefan Ivanović et al.
Molecules (Basel, Switzerland), 26(5) (2021-04-04)
Plum brandy (Slivovitz (en); Šljivovica(sr)) is an alcoholic beverage that is increasingly consumed all over the world. Its quality assessment has become of great importance. In our study, the main volatiles and aroma compounds of 108 non-aged plum brandies originating
Olga Vyviurska et al.
Journal of food science and technology, 54(13), 4284-4301 (2017-12-01)
Nowadays, fingerprinting of food became one of the most perspective analytical tools to resolve a problem of food quality and authentication, especially in difficult cases like differentiation of fruit varieties. In this work, plum brandies distillated by the same technology
Rugang Zhu et al.
Food & function, 10(12), 8081-8093 (2019-11-19)
Pectin oligosaccharides (POSs) can not only be used as prebiotics to promote the growth of beneficial bacteria in the intestine but also can be used as natural food-borne antiglycation agents to inhibit the formation of advanced glycation end products (AGEs)
Ana C Vieira et al.
Food chemistry, 317, 126466-126466 (2020-03-03)
Despite the literature comprises numerous studies dealing with the analysis of wort and beer flavour-related compounds by HS-SPME followed by GC-MS quantification, no generalized consensus exists regarding the optimal conditions for the extraction procedure. The complex chemistry nature of these
Shujuan Zhang et al.
Molecules (Basel, Switzerland), 20(12), 21609-21625 (2015-12-04)
Solaris is a new disease tolerant cultivar increasingly cultivated in cool climate regions. In order to explore the winemaking processes' potential to make different styles of Solaris wines, the effects of different pre-fermentation treatments (direct press after crushing, whole cluster

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service