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W328800

Sigma-Aldrich

2-Heptanol

≥97%, FG

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Synonym(s):
Methyl pentyl carbinol
Linear Formula:
CH3(CH2)4CH(OH)CH3
CAS Number:
Molecular Weight:
116.20
FEMA Number:
3288
Beilstein/REAXYS Number:
1719088
EC Number:
Council of Europe no.:
554
MDL number:
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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1 of 4

This Item
H2805W254800W254401
2-Heptanol ≥97%, FG

W328800

2-Heptanol

1-Heptanol 98%

H2805

1-Heptanol

Heptyl alcohol ≥97%, FCC, FG

W254800

Heptyl alcohol

2-Heptanone ≥98%, FCC, FG

W254401

2-Heptanone

grade

FG, Kosher, Halal

grade

-

grade

FG, Fragrance grade, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher

biological source

synthetic

biological source

-

biological source

synthetic

biological source

synthetic

food allergen

no known allergens

food allergen

-

food allergen

no known allergens

food allergen

no known allergens

documentation

see Safety & Documentation for available documents

documentation

-

documentation

see Safety & Documentation for available documents

documentation

see Safety & Documentation for available documents

agency

meets purity specifications of JECFA

agency

-

agency

follows IFRA guidelines, meets purity specifications of JECFA

agency

follows IFRA guidelines, meets purity specifications of JECFA

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

signalword

Warning

Hazard Classifications

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

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

138.2 °F

flash_point_c

59 °C


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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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