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Safety Information

W376205

Sigma-Aldrich

3-Methyl-1-pentanol

≥99%, FG

Synonym(s):

2-ethyl-4-butanol, 3-ethyl-1-butanol, 3-methylpentan-1-ol

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About This Item

Linear Formula:
CH3CH2CH(CH3)CH2CH2OH
CAS Number:
Molecular Weight:
102.17
FEMA Number:
3762
Beilstein:
1718979
EC Number:
Council of Europe no.:
10275
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
2.115
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines
meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002

vapor density

>1 (vs air)

Assay

≥99%

refractive index

n20/D 1.418 (lit.)

bp

151-152 °C (lit.)

density

0.823 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

chocolate; green; wine-like

SMILES string

CCC(C)CCO

InChI

1S/C6H14O/c1-3-6(2)4-5-7/h6-7H,3-5H2,1-2H3

InChI key

IWTBVKIGCDZRPL-UHFFFAOYSA-N

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General description

3-Methyl-1-pentanol is a fragrance ingredient generally used in shampoos, cosmetics, toilet soaps, and non-cosmetic products like detergents and household cleaners. It is naturally found in the Mangifera species of the mango plant.

Pictograms

FlameExclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

WGK

WGK 2

Flash Point(F)

closed cup

Flash Point(C)

closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Regulatory Information

危险化学品

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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Fragrance material review on 3-methyl-1-pentanol
McGinty D, et al.
Food And Chemical Toxicology, 48, S93-S96 (2010)
A I Pardo-García et al.
Food chemistry, 163, 258-266 (2014-06-11)
The effects of four vine treatments, comprising the application of eugenol and guaiacol (individually or as a mixture) or whiskey lactones on the concentration of glycosidically bound aroma precursors, determined as glycosyl glucose content by HPLC-IR, in Monastrell grapes and

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