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Key Documents

W328800

Sigma-Aldrich

2-Heptanol

≥97%, FG

Synonym(s):

Methyl pentyl carbinol

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About This Item

Linear Formula:
CH3(CH2)4CH(OH)CH3
CAS Number:
Molecular Weight:
116.20
FEMA Number:
3288
Beilstein:
1719088
EC Number:
Council of Europe no.:
554
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
2.045
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002

Assay

≥97%

refractive index

n20/D 1.420 (lit.)

bp

160-162 °C (lit.)

density

0.817 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

fresh; green; fruity; floral; citrus

SMILES string

CCCCCC(C)O

InChI

1S/C7H16O/c1-3-4-5-6-7(2)8/h7-8H,3-6H2,1-2H3

InChI key

CETWDUZRCINIHU-UHFFFAOYSA-N

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General description

2-Heptanol or 2-heptyl alcohol is a volatile compound commonly found in plants of medicinal value. It imparts cocoa flavor to Malaysian cocoa beans during roasting. It is one of the key volatile components found in corn silk and in the essential oil extracted from Aloe ferox.

Pictograms

FlameExclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

Acute Tox. 4 Dermal - Eye Irrit. 2 - Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

138.2 °F

Flash Point(C)

59 °C


Certificates of Analysis (COA)

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Headspace sorptive extraction (HSSE) in the headspace analysis of aromatic and medicinal plants.
Bicchi C, et al.
Journal of High Resolution Chromatography, 23(9), 539-546 (2000)
Chemical composition of volatile constituents from the leaves of Aloe ferox.
Magwa ML, et al.
African Journal of Biotechnology, 5(18), 1652-1654 (2006)
Volatile components of corn silk (Zea mays L.): Possible Heliothis zea (Boddie) attractants.
Flath RA, et al.
Journal of Agricultural and Food Chemistry, 26(6), 1290-1293 (1978)
Influence of roasting conditions on volatile flavor of roasted Malaysian cocoa beans.
Ramli N, et al.
Journal of Food Processing and Preservation, 30(3), 280-298 (2006)

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