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W328804

Sigma-Aldrich

2-Heptanol

≥97%

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

biological source

synthetic

grade

Halal
Kosher

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

oily; earthy

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 is one of the main volatile compounds in many plants such as Aloe ferox, Rubus arcticus L., Amaranthus palmeri and also in fruits such as banana and ′Thornless Evergreen′ blackberries.
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

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’.

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Chemical composition of volatile constituents from the leaves of Aloe ferox.
Magwa ML, et al.
African Journal of Biotechnology, 5(18) (2006)
Headspace sorptive extraction (HSSE) in the headspace analysis of aromatic and medicinal plants.
Journal of High Resolution Chromatography, 23(9), 539-546 (2000)
Seasonal variation of volatile composition and odor activity value of `Marion?(Rubus spp. hyb) and `Thornless Evergreen?(R. laciniatus L.) blackberries.
Qian MC & Wang Y.
Journal of Food Science, 70(1) (2005)
Development of volatile aroma compounds in arctic bramble, Rubus arcticus L.
Kallio H.
Journal of Food Science, 41(3), 563-566 (1976)
Chemical composition of volatile constituents from the leaves of Aloe ferox.
Magwa ML, et al.
African Journal of Biotechnology, 5(18), 1652-1654 (2006)

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