W217816

Butyl alcohol

natural, ≥99.5%, FCC, FG

• 동의어(들): 1-Butanol, n-Butanol, Butyl alcohol
• Linear Formula: CH₃(CH₂)₃OH
• CAS Number: 71-36-3
• Molecular Weight: 74.12
• FEMA Number: 2178
• Beilstein: 969148
• EC Number: 200-751-6
• 유럽평의회 번호: 52c
• MDL number: MFCD00002964
• UNSPSC 코드: 12164502
• PubChem Substance ID: 24900891
• 플래비스(Flavis) 번호: 2.004
• NACRES: NA.21

속성

• Grade: FG; Halal; Kosher; natural
• Quality Level: 400
• Agency: meets purity specifications of JECFA
• 규정 준수: EU Regulation 1334/2008 & 178/2002; FCC; FDA 21 CFR 117
• vapor density: 2.55 (vs air)
• 분석: ≥99.5%
• 형태: liquid
• autoignition temp.: 649 °F
• expl. lim.: 11.2 %
• 환경친화적 대안 제품 특성: Less Hazardous Chemical Syntheses; Use of Renewable Feedstocks; Learn more about the Principles of Green Chemistry.
• sustainability: Greener Alternative Product
• refractive index: n20/D 1.399 (lit.)
• pH: 7 (20 °C, 70 g/L)
• bp: 116-118 °C (lit.)
• mp: −90 °C (lit.)
• density: 0.81 g/mL at 25 °C (lit.)
• 응용 분야: flavors and fragrances
• 문건: see Safety & Documentation for available documents
• 식품 알레르기항원: no known allergens
• 환경친화적 대안 카테고리: , Aligned
• 감각 수용성의: balsamic; sweet; whiskey
• SMILES string: CCCCO
• InChI: 1S/C4H10O/c1-2-3-4-5/h5H,2-4H2,1H3
• InChI key: LRHPLDYGYMQRHN-UHFFFAOYSA-N

설명

일반 설명

Butyl alcohol is an aliphatic alcohol that can be used as a flavoring agent. It has been identified as one of the main volatile components of mushrooms.

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

애플리케이션

• A new HS-SPME-GC-MS analytical method to identify and quantify compounds responsible for changes in the volatile profile in five types of meat products during aerobic storage at 4 °C.: This paper presents a novel analytical method to detect and quantify volatile compounds, such as butyl alcohol, that affect the quality and safety of stored meat products (Acquaticci et al., 2024).


• Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics.: This research explores how non-Saccharomyces yeasts influence beer aroma profiles, with a focus on the role of butyl alcohol in the fermentation process and flavor development (Cao et al., 2024).

안전성 정보

• 픽토그램: GHS02,GHS05,GHS07
• 신호어: Danger
• 유해 및 위험 성명서: H226,H302,H315,H318,H335,H336
• 예방조치 성명서: P210 - P233 - P280 - P301 + P312 - P303 + P361 + P353 - P305 + P351 + P338
• Hazard Classifications: Acute Tox. 4 Oral - Eye Dam. 1 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3
• 표적 기관: Central nervous system, Respiratory system
• Storage Class Code: 3 - Flammable liquids
• WGK: WGK 1
• Flash Point (°F): 95.0 °F - Pensky-Martens closed cup
• Flash Point (°C): 35 °C - Pensky-Martens closed cup
• 개인 보호 장비: Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter