493953
5-Methyl-1-hexanol
97%
Synonym(s):
5-Methylhexanol
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About This Item
Linear Formula:
(CH3)2CH(CH2)4OH
CAS Number:
Molecular Weight:
116.20
EC Number:
MDL number:
UNSPSC Code:
12352100
PubChem Substance ID:
NACRES:
NA.22
Quality Level
Assay
97%
refractive index
n20/D 1.422 (lit.)
bp
167-168 °C (lit.)
density
0.823 g/mL at 25 °C (lit.)
SMILES string
CC(C)CCCCO
InChI
1S/C7H16O/c1-7(2)5-3-4-6-8/h7-8H,3-6H2,1-2H3
InChI key
ZVHAANQOQZVVFD-UHFFFAOYSA-N
Related Categories
General description
5-Methyl-1-hexanol, an aliphatic alcohol, can be prepared by the reduction of 5-methylhexanoic acid. It is predicted to have a fruity odor based on fuzzy partition and self organising maps (SOM) analysis data.
5-Methyl-1-hexanol is a volatile organic compound found in:
5-Methyl-1-hexanol is a volatile organic compound found in:
- Alstonia boonei leaves
- ‘Hayward′ and ‘Hort16A′ kiwifruit
- Tuber melanosporum fruiting body
Signal Word
Warning
Hazard Statements
Precautionary Statements
Hazard Classifications
Acute Tox. 4 Oral - Flam. Liq. 3 - Skin Irrit. 2
WGK
WGK 3
Flash Point(F)
86.0 °F
Flash Point(C)
30 °C
Regulatory Information
危险化学品
Certificates of Analysis (COA)
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GC-MS evaluation of bioactive compounds and antibacterial activity of the oil fraction from the leaves of Alstonia boonei De Wild.
Okwu DE and Ighodaro BU.
Der Pharma Chemica, 2(1), 261-262 (2010)
Nicolas Durand et al.
PloS one, 5(11), e15026-e15026 (2010-12-03)
Carboxyl/cholinesterases (CCEs) are highly diversified in insects. These enzymes have a broad range of proposed functions, in neuro/developmental processes, dietary detoxification, insecticide resistance or hormone/pheromone degradation. As few functional data are available on purified or recombinant CCEs, the physiological role
Prediction of odours of aliphatic alcohols and carbonylated compounds using fuzzy partition and self organising maps (SOM).
Audouze K, et al.
Analusis, 28(7), 625-632 (2000)
Richard Splivallo et al.
Phytochemistry, 68(20), 2584-2598 (2007-06-19)
Stir bar sorptive extraction (SBSE) was applied in head space mode (HS), coupled with GC/MS, to compare the aroma profile of three truffle species. A total of 119 volatile organic compounds (VOCs) were identified from the fruiting bodies, of which
Coralia V Garcia et al.
Food chemistry, 137(1-4), 45-54 (2012-12-04)
Bound volatiles are recognised as a potential source of aroma compounds in fruits. In this study, the bound volatiles of Actinidia deliciosa 'Hayward' and A. chinensis 'Hort16A' were studied at three different ripening stages. The bound volatile content tended to
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