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Key Documents

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M66951

Sigma-Aldrich

4-Methyl-1-pentanol

97%

Sinónimos:

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

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About This Item

Fórmula lineal:
(CH3)2CH(CH2)3OH
Número de CAS:
626-89-1
Peso molecular:
102.17
Beilstein/REAXYS Number:
1731303
EC Number:
210-969-3
MDL number:
MFCD00002962
UNSPSC Code:
12352100
PubChem Substance ID:
24897106
NACRES:
NA.22

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

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pictograms

Flame
GHS02

signalword

Warning

hcodes

H226

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

134.6 °F - closed cup

flash_point_c

57 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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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
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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
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