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Merck
CN

W519308

3-Methyl-3-buten-1-ol

≥97%

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About This Item

Linear Formula:
CH2=C(CH3)CH2CH2OH
CAS Number:
763-32-6
Molecular Weight:
86.13
NACRES:
NA.21
Flavis number:
2.176
PubChem Substance ID:
24902084
UNSPSC Code:
12164502
EC Number:
212-110-8
MDL number:
MFCD00002933
Beilstein/REAXYS Number:
1071239
Organoleptic:
fruity
Biological source:
synthetic
Food allergen:
no known allergens

Key Documents

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Product Name

3-Methyl-3-buten-1-ol, ≥97%

InChI key

CPJRRXSHAYUTGL-UHFFFAOYSA-N

InChI

1S/C5H10O/c1-5(2)3-4-6/h6H,1,3-4H2,2H3

SMILES string

CC(=C)CCO

biological source

synthetic

assay

≥97%

refractive index

n20/D 1.433 (lit.)

bp

130-132 °C (lit.)

density

0.853 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

fruity

Quality Level

400

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General description

3-Methyl-3-buten-1-ol is a volatile aliphatic alcohol found in the extracts of basil and thyme leaves, immature mangaba fruits and some honey samples.

pictograms

FlameCorrosion
GHS02,GHS05

signalword

Danger

hcodes

H226,H318

Hazard Classifications

Eye Dam. 1 - Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk

WGK 1

flash_point_f

107.6 °F - closed cup

flash_point_c

42 °C - closed cup

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Regulatory Information

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Certificates of Analysis (COA)

Lot/Batch Number
STBK1780
STBJ7858
STBJ5076
STBJ4224
STBJ0810

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Volatile components of mangaba fruit (Hancornia speciosa Gomes) at three stages of maturity
Sampaio TS and Nogueira PCL
Food Chemistry, 95(4), 606-610 (2006)
Identification of volatile components in basil (Ocimum basilicum L.) and thyme leaves (Thymus vulgaris L.) and their antioxidant properties.
Lee SJ, et al.
Food Chemistry, 91(1), 131-137 (2005)
[Penetration of primary and tertiary alcohol isomers through rubber and isolated skin].
A L Mikhaleva et al.
Gigiena truda i professional'nye zabolevaniia, (11)(11), 46-47 (1982-01-01)
Rosa A Pérez et al.
Journal of agricultural and food chemistry, 50(9), 2633-2637 (2002-04-18)
Headspace solid-phase microextraction (SPME), followed by gas chromatography (GC)-mass spectrometry (MS) determination, has been used for the analysis of honey volatiles. Two SPME fibers were employed to study the composition of volatiles from various types of Spanish honeys. The best

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