3-methyl-1-pentanol

3-methylpentan-1-ol

CAS: 589-35-5 C6 H14 O MW: 102.17678000 fermented whiskey

Identification

Name3-methyl-1-pentanol
IUPAC3-methylpentan-1-ol
CAS Number589-35-5
EINECS209-644-9
FDA UNIIN8W93SI0FS
Molecular FormulaC6 H14 O
Molecular Weight102.17678000
MDL NumberMFCD00002937
Nikkaji NumberJ94.876D
Beilstein1718979
CoE Number10275

Regulatory

JECFA Food Flavoring263 3-methyl-1-pentanol
DG SANTE Food Flavourings02.115 3-methylpentan-1-ol
FEMA Number3762
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)589-35-5 ; 3-METHYL-1-PENTANOL

Physical Properties

Appearance colorless clear liquid (est)
Assay 99.00 to 100.00
Food Chemicals Codex Listed No
Specific Gravity 0.82100 to 0.82900 @ 25.00 °C.
Pounds per Gallon - (est). 6.832 to 6.898
Refractive Index 1.41600 to 1.42300 @ 20.00 °C.
Boiling Point 151.00 to 152.00 °C. @ 760.00 mm Hg
Vapor Pressure 1.264000 mmHg @ 25.00 °C. (est)
Flash Point 138.00 °F. TCC ( 58.89 °C. )
logP (o/w) 1.702 (est)
Soluble in alcohol
Insoluble in water

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesperfuming agents

Organoleptic Properties

Odor Strength medium
Substantivity > 8 hour(s) at 100.00 %
Odor Description
at 100.00 %.
Pungent, fusel, cognac and wine, cocoa, with green fruity undernotes
earthy, green
Taste Description
at 30.00 ppm.
Tenacity on Blotter:

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Oral/Parenteral Toxicityoral-mouse LD50 > 2000 mg/kg
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryflavor and fragrance agents
RIFM Fragrance Material Safety AssessmentSearch
Recommendation for 3-methyl-1-pentanol usage levels up to2.0000 % in the fragrance concentrate.
baked goods-
beverages(nonalcoholic)-
beverages(alcoholic)-
breakfast cereal-
cheese-
chewing gum-
condiments / relishes-
confectionery froastings-
egg products-
fats / oils-
fish products-
frozen dairy-
fruit ices-
gelatins / puddings-
granulated sugar-
gravies-
hard candy-
imitation dairy-
instant coffee / tea-
jams / jellies-
meat products-
milk products-
nut products-
other grains-
poultry-
processed fruits-
processed vegetables-
reconstituted vegetables-
seasonings / flavors-
snack foods-
soft candy-
soups-
sugar substitutes-
sweet sauces-

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Potential Uses

FR apple FR banana FR citrus FR earth FL fermented FR geranium FR saffron FL tea FL tomato FL whiskey FR wine

Natural Occurrence

apple fruit PbMd brandy PMC chamomile oil @ 0.19% Data cheese PMC cornmint plant lamb PMC potato rum PMC tomato whiskey wine orange wine

Synonyms

3- ethyl-1-butanol 2- ethyl-4-butanol 2- ethylbutan-4-ol 3- ethylbutanol 3- methyl pentan-1-ol 3- methyl pentanol 3- methyl-1-pentanol 3- methylpentan-1-ol 3- methylpentanol pentanol, 3-methyl- 1- pentanol, 3-methyl- PubMed: Volatile composition screening of Salix spp. nectar honey: benzenecarboxylic acids, norisoprenoids, terpenes, and others. PubMed: Fragrance material review on 3-methyl-1-pentanol. PubMed: Male and female noctuid moths attracted to synthetic lures in Europe. PubMed: Expanding metabolism for biosynthesis of nonnatural alcohols. PubMed: Characterization of the most odor-active volatiles of orange wine made from a Turkish cv. Kozan (Citrus sinensis L. Osbeck). PubMed: Volatile metabolite production of spoilage micro-organisms on a mixed-lettuce agar during storage at 7 degrees C in air and low oxygen atmosphere. PubMed: Solid-phase dynamic extraction for the enrichment of polar volatile organic compounds from water. PubMed: An efficient and general route to reduced polypropionates via Zr-catalyzed asymmetric CC bond formation. PubMed: New chemical attractants for trapping Lacanobia subjuncta, Mamestra configurata, and Xestia c-nigrum (Lepidoptera: Noctuidae).