Category:flavor and fragrance agents, extraction solvent
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless clear liquid (est) |
Assay: | 98.00 to 100.00
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 0.80600 to 0.80800 @ 20.00 °C.
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Pounds per Gallon - (est).: | 6.715 to 6.731
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Refractive Index: | 1.39600 to 1.39800 @ 25.00 °C.
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Melting Point: | -115.00 °C. @ 760.00 mm Hg
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Boiling Point: | 99.50 °C. @ 760.00 mm Hg
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Vapor Pressure: | 18.300000 mmHg @ 20.00 °C. |
Vapor Density: | 2.6 ( Air = 1 ) |
Flash Point: | 80.00 °F. TCC ( 26.67 °C. )
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logP (o/w): | 0.610 |
Soluble in: |
| alcohol | | water, 1.81E+05 mg/L @ 25 °C (exp) |
Organoleptic Properties:
Odor Type: fruity |
sweet apricot |
Odor Description:at 10.00 % in dipropylene glycol. sweet apricot |
Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | Xn - Harmful. |
R 10 - Flammable. R 36/37 - Irritating to eyes and respiratory system. R 67 - Vapours may cause frowsiness and dizziness. S 02 - Keep out of the reach of children. S 07/09 - Keep container tightly closed and in well-ventilated place. S 13 - Keep away from food, drink and animal feedingstuffs. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 46 - If swallowed, seek medical advice immediately and show this container or label.
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
oral-rat LD50 2193 mg/kg BEHAVIORAL: COMA
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
BEHAVIORAL: ATAXIA National Technical Information Service. Vol. OTS0557575
intravenous-rat LD50 138 mg/kg EHP, Environmental Health Perspectives. Vol. 61, Pg. 321, 1985.
intraperitoneal-rat LD50 1193 mg/kg EHP, Environmental Health Perspectives. Vol. 61, Pg. 321, 1985.
oral-rabbit LD50 4893 mg/kg LUNGS, THORAX, OR RESPIRATION: DYSPNEA
CARDIAC: PULSE RATE
SENSE ORGANS AND SPECIAL SENSES: CORNEAL DAMAGE: EYE Industrial Medicine and Surgery. Vol. 41, Pg. 31, 1972.
intraperitoneal-rabbit LD50 277 mg/kg EHP, Environmental Health Perspectives. Vol. 61, Pg. 321, 1985.
intravenous-mouse LD50 764 mg/kg Archives Internationales de Pharmacodynamie et de Therapie. Vol. 135, Pg. 330, 1962.
intraperitoneal-mouse LD50 771 mg/kg Shell Chemical Company. Unpublished Report. Vol. -, Pg. 2, 1961.
intraperitoneal-hamster LD50 1218 mg/kg EHP, Environmental Health Perspectives. Vol. 61, Pg. 321, 1985.
intraperitoneal-guinea pig LD50 1067 mg/kg EHP, Environmental Health Perspectives. Vol. 61, Pg. 321, 1985.
oral-dog LDLo 2400 mg/kg National Technical Information Service. Vol. OTS0572377
parenteral-frog LDLo 15000 mg/kg BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
PERIPHERAL NERVE AND SENSATION: SPASTIC PARALYSIS WITH OR WITHOUT SENSORY CHANGE Archives Internationales de Pharmacodynamie et de Therapie. Vol. 50, Pg. 296, 1935.
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Dermal Toxicity: |
skin-rat LD50 > 2000 mg/kg National Technical Information Service. Vol. OTS0557575
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Inhalation Toxicity: |
inhalation-rat LCLo 16000 ppm/4H SENSE ORGANS AND SPECIAL SENSES: OTHER CHANGES: OLFACTION
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES Shell Chemical Company. Vol. MSDS-5280-4
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Safety in Use Information:
Safety References:
European Food Safety Authority (EFSA) reference(s):
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Flavouring Group Evaluation 7, Revision 1 (FGE.07Rev1): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Scientific opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission View page or View pdf
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Flavouring Group Evaluation 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC) View page or View pdf
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Flavouring Group Evaluation 7, Revision 2 (FGE.07Rev2) : Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 View page or View pdf
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Risk Assessment of Food Contact Materials View page or View pdf
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EPI System: View |
NIOSH International Chemical Safety Cards:search |
NIOSH Pocket Guide:search |
AIDS Citations:Search |
Cancer Citations:Search |
Toxicology Citations:Search |
EPA Substance Registry Services (TSCA):78-92-2 |
EPA ACToR:Toxicology Data |
EPA Substance Registry Services (SRS):Registry |
Laboratory Chemical Safety Summary :6568 |
National Institute of Allergy and Infectious Diseases:Data |
WISER:UN 1120 |
WGK Germany:1 |
butan-2-ol |
Chemidplus:0000078922 |
EPA/NOAA CAMEO:hazardous materials |
RTECS:78-92-2 |
References:
Other Information:
Potential Blenders and core components note
For Odor |
acidic |
iso butyric acid FL/FR |
cyclohexyl acetic acid FL/FR |
2- methyl butyric acid FL/FR |
balsamic |
3- phenyl propyl cinnamate FL/FR |
buttery |
acetyl propionyl FL/FR |
butyl butyryl lactate FL/FR |
2,3- heptane dione FL/FR |
caramellic |
maltyl isobutyrate FL/FR |
cheesy |
butyric acid FL/FR |
2- methyl hexanoic acid FL/FR |
S-( methyl thio) butyrate FL/FR |
2- methyl valeric acid FL/FR |
2- methyl-2-hexenoic acid FR |
ethereal |
iso valeraldehyde propylene glycol acetal FL/FR |
fatty |
3- decen-2-one FL/FR |
hexanoic acid FL/FR |
octanoic acid FL/FR |
fermented |
iso butyl decanoate FL/FR |
floral |
butyl nonanoate FL/FR |
citronellyl acetate FL/FR |
citronellyl formate FL/FR |
alpha- damascone FL/FR |
gamma- damascone FR |
geranyl isobutyrate FL/FR |
heptyl propionate FL/FR |
jasmin lactone (IFF) FL/FR |
methyl citronellate FL/FR |
phenethyl acetate FL/FR |
phenethyl heptanoate FL/FR |
phenethyl isovalerate FL/FR |
1- phenyl propyl butyrate FL/FR |
fruity |
allyl propionate FL/FR |
amyl 2-methyl butyrate FL/FR |
iso amyl butyrate FL/FR |
iso amyl isobutyrate FL/FR |
amyl isobutyrate FL/FR |
amyl isovalerate FL/FR |
iso amyl nonanoate FL/FR |
iso amyl propionate FL/FR |
amyl propionate FL/FR |
iso amyl valerate FL/FR |
apple ketal FL/FR |
apricot isobutyrate FR |
benzyl butyrate FL/FR |
benzyl heptanoate FL/FR |
benzyl isovalerate FL/FR |
benzyl propionate FL/FR |
butyl 2-decenoate FL/FR |
iso butyl isovalerate FL/FR |
butyl isovalerate FL/FR |
cyclohexyl butyrate FL/FR |
cyclohexyl carboxylic acid FL/FR |
cyclohexyl isovalerate FL/FR |
decen-1-yl cyclopentanone FL/FR |
dihydroactinidolide FL/FR |
alpha,alpha- dimethyl benzyl isobutyrate FL/FR |
ethyl isovalerate FL/FR |
ethyl valerate FL/FR |
filbert hexenone FL/FR |
fruity cyclopentanone FR |
fruity ketal FL/FR |
geranyl 2-methyl butyrate FL/FR |
geranyl isovalerate FL/FR |
4- heptanone FL/FR |
heptyl isobutyrate FL/FR |
(Z)-3- hexen-1-yl isobutyrate FL/FR |
hexyl formate FL/FR |
linalyl valerate FL/FR |
methyl 4-methyl valerate FL/FR |
2- methyl butyl isovalerate FL/FR |
methyl butyrate FL/FR |
methyl isovalerate FL/FR |
methyl valerate FL/FR |
nonyl isovalerate FL/FR |
peach cyclopentanone FR |
2- phenyl propyl butyrate FL/FR |
prenyl hexanoate FL/FR |
propyl butyrate FL/FR |
propyl heptanoate FL/FR |
propyl isobutyrate FL/FR |
propyl isovalerate FL/FR |
iso propyl isovalerate FL/FR |
sorbyl butyrate FL/FR |
tetrahydrofurfuryl butyrate FL/FR |
tropical indene FR |
tropical ionone FL/FR |
tropical thiazole FL/FR |
gamma- undecalactone (aldehyde C-14 (so-called)) FL/FR |
green |
benzyl hexanoate FL/FR |
butyl heptanoate FL/FR |
ethyl (E,Z)-2,4-decadienoate FL/FR |
heptanal dimethyl acetal FL/FR |
heptyl acetate FL/FR |
(Z)-3- hexen-1-yl acetate FL/FR |
(E)-2- hexen-1-yl butyrate FL/FR |
(E)-2- hexen-1-yl propionate FL/FR |
(E)-2- hexen-1-yl valerate FL/FR |
(Z)-3- hexen-1-yl valerate FL/FR |
(E)-2- hexenal FL/FR |
(Z)-3- hexenal diethyl acetal FL/FR |
hexyl 2-methyl butyrate FL/FR |
hexyl butyrate FL/FR |
hexyl isobutyrate FL/FR |
1- penten-3-ol FL/FR |
(E)-2- pentenal FL/FR |
herbal |
linalyl isovalerate FL/FR |
viridiflorol FL/FR |
honey |
propyl phenyl acetate FL/FR |
nutty |
nutty quinoxaline FL/FR |
sulfurous |
buchu mercaptan FL/FR |
cassis pentanone FL/FR |
passiflora acetate FL/FR |
tropical |
tropical 3-thiobutyrate FL/FR |
waxy |
ethyl decanoate FL/FR |
ethyl octanoate FL/FR |
2- methyl heptanoic acid FL/FR |
nonanoic acid FL/FR |
2- nonanol FL/FR |
undecanoic acid FL/FR |
woody |
marine formate FR |
yeasty |
2- octen-4-one FL/FR |
For Flavor |
No flavor group found for these |
allyl cyclohexyl valerate FL |
amyl 2-methyl butyrate FL/FR |
iso amyl 3-methyl thiopropionate FL |
amyl isobutyrate FL/FR |
amyl isovalerate FL/FR |
amyl propionate FL/FR |
benzyl heptanoate FL/FR |
benzyl hexanoate FL/FR |
iso butyl decanoate FL/FR |
butyl nonanoate FL/FR |
cyclohexyl butyrate FL/FR |
ethyl 3-octenoate FL |
ethyl cyclohexyl carboxylate FL |
geranyl 2-methyl butyrate FL/FR |
(E,E)-2,4- heptadien-1-ol FL |
heptyl 2-methyl butyrate FL |
(Z)-3- hexenal diethyl acetal FL/FR |
(E)-2- hexenal dimethyl acetal FL |
(Z)-3- hexenoic acid FL |
jasmin lactone (IFF) FL/FR |
linalyl valerate FL/FR |
5- methyl hexanoic acid FL |
4- methyl valeric acid FL |
nonyl isovalerate FL/FR |
phenethyl heptanoate FL/FR |
1- phenyl propyl butyrate FL/FR |
prenyl hexanoate FL/FR |
iso propyl isovalerate FL/FR |
propyl isovalerate FL/FR |
viridiflorol FL/FR |
acidic |
acidic |
iso butyric acid FL/FR |
alliaceous |
allyl propionate FL/FR |
tropical thiazole FL/FR |
berry |
heptyl isobutyrate FL/FR |
buttery |
2,3- heptane dione FL/FR |
2- methyl valeric acid FL/FR |
(E)-2- pentenoic acid FL |
cheesy |
hexanoic acid FL/FR |
creamy |
acetoin butyrate FL |
butyl butyryl lactate FL/FR |
2- methyl-4-pentenoic acid FL |
gamma- undecalactone (aldehyde C-14 (so-called)) FL/FR |
dairy |
4- pentenoic acid FL |
fatty |
dimethyl sulfoxide FL |
nonanoic acid FL/FR |
(E)-2- octenoic acid FL |
fermented |
methyl thio isovalerate FL |
floral |
citronellyl acetate FL/FR |
geranyl isobutyrate FL/FR |
methyl citronellate FL/FR |
tropical ionone FL/FR |
fruity |
iso amyl isobutyrate FL/FR |
iso amyl propionate FL/FR |
iso amyl valerate FL/FR |
apple ketal FL/FR |
benzyl butyrate FL/FR |
benzyl isovalerate FL/FR |
benzyl propionate FL/FR |
butyl 2-decenoate FL/FR |
butyl heptanoate FL/FR |
butyl isovalerate FL/FR |
citronellyl formate FL/FR |
cyclohexyl carboxylic acid FL/FR |
cyclohexyl isovalerate FL/FR |
alpha- damascone FL/FR |
decen-1-yl cyclopentanone FL/FR |
dihydroactinidolide FL/FR |
alpha,alpha- dimethyl benzyl isobutyrate FL/FR |
ethyl isovalerate FL/FR |
ethyl valerate FL/FR |
filbert hexenone FL/FR |
fruity ketal FL/FR |
2- furyl pentyl ketone FL |
4- heptanone FL/FR |
heptyl propionate FL/FR |
(Z)-3- hexen-1-yl isobutyrate FL/FR |
linalyl isovalerate FL/FR |
methyl 4-methyl valerate FL/FR |
2- methyl butyl isovalerate FL/FR |
2- methyl butyric acid FL/FR |
methyl isovalerate FL/FR |
methyl valerate FL/FR |
phenethyl isovalerate FL/FR |
propyl butyrate FL/FR |
propyl isobutyrate FL/FR |
sorbyl butyrate FL/FR |
tetrahydrofurfuryl butyrate FL/FR |
iso valeraldehyde propylene glycol acetal FL/FR |
fusel |
methyl butyrate FL/FR |
green |
iso butyl isovalerate FL/FR |
cassis pentanone FL/FR |
3- decen-2-one FL/FR |
ethyl (E,Z)-2,4-decadienoate FL/FR |
geranyl isovalerate FL/FR |
heptanal dimethyl acetal FL/FR |
heptyl acetate FL/FR |
(Z)-3- hexen-1-yl acetate FL/FR |
(E)-2- hexen-1-yl butyrate FL/FR |
(E)-2- hexen-1-yl propionate FL/FR |
(E)-2- hexen-1-yl valerate FL/FR |
(Z)-3- hexen-1-yl valerate FL/FR |
(E)-2- hexenal FL/FR |
hexyl 2-methyl butyrate FL/FR |
hexyl butyrate FL/FR |
hexyl formate FL/FR |
hexyl isobutyrate FL/FR |
1- penten-3-ol FL/FR |
(E)-2- pentenal FL/FR |
honey |
phenethyl acetate FL/FR |
propyl phenyl acetate FL/FR |
jammy |
maltyl isobutyrate FL/FR |
meaty |
2- methyl 3-(methyl thio) furan FL |
musty |
S-( methyl thio) butyrate FL/FR |
nutty |
nutty quinoxaline FL/FR |
oily |
2- methyl hexanoic acid FL/FR |
soapy |
octanoic acid FL/FR |
sour |
butyric acid FL/FR |
2,4- dimethyl-2-pentenoic acid FL |
3- methyl valeric acid FL |
spicy |
2- phenyl propyl butyrate FL/FR |
3- phenyl propyl cinnamate FL/FR |
sulfurous |
buchu mercaptan FL/FR |
methyl 2-(methyl thio) butyrate FL |
methyl 4-(methyl thio) butyrate FL |
methyl thiomethyl butyrate FL |
tropical 3-thiobutyrate FL/FR |
sweet |
cyclohexyl acetic acid FL/FR |
toasted |
acetyl propionyl FL/FR |
tropical |
passiflora acetate FL/FR |
vegetable |
2- octen-4-one FL/FR |
waxy |
iso amyl butyrate FL/FR |
ethyl decanoate FL/FR |
ethyl octanoate FL/FR |
2- methyl heptanoic acid FL/FR |
2- nonanol FL/FR |
propyl heptanoate FL/FR |
undecanoic acid FL/FR |
winey |
iso amyl nonanoate FL/FR |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| butan-2-ol | DL- | butan-2-ol | (±)-2- | butanol | ±-2- | butanol | DL-sec- | butanol | dextro,laevo-sec- | butanol | rac-2- | butanol | racemic-2- | butanol | s- | butanol | sec- | butanol | (±)-sec- | butyl alcohol | 2- | butyl alcohol | s- | butyl alcohol | sec- | butyl alcohol | | butyl alcohol, sec- | 2- | butylalcohol | | butylene hydrate | | ethyl methyl carbinol | | ethylmethyl carbinol | | ethylmethylcarbinol | 2- | hydroxybutane | | methyl ethyl carbinol | dextro,laevo- | methyl ethyl carbinol | 1- | methyl propanol | 1- | methyl propyl alcohol | 1- | methyl-1-propanol | | methylethyl carbinol | DL- | methylethyl carbinol | | methylethylcarbinol | 1- | methylpropanol | 1- | methylpropyl alcohol |
Articles:
PubMed:Production of 2-butanol through meso-2,3-butanediol consumption in lactic acid bacteria. |
PubMed:Highly efficient enzymatic synthesis of an ascorbyl unstaturated fatty acid ester with ecofriendly biomass-derived 2-methyltetrahydrofuran as cosolvent. |
PubMed:Synthesis and tribological investigation of lipoyl glycerides. |
PubMed:Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators. |
PubMed:Direct conversion from Jerusalem artichoke to hydroxymethylfurfural (HMF) using the Fenton reaction. |
PubMed:Profile of volatile organic compounds in exhaled breath changes as a result of gluten-free diet. |
PubMed:Effects of a(w) packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages. |
PubMed:Oral adherence monitoring using a breath test to supplement highly active antiretroviral therapy. |
PubMed:Determination of volatile compounds in wine by gas chromatography-flame ionization detection: comparison between the U.S. Environmental Protection Agency 3sigma approach and Hubaux-Vos calculation of detection limits using ordinary and bivariate least squares. |
PubMed:Intermolecular chiral assemblies in R(-) and S(+) 2-butanol detected by microcalorimetry measurements. |
PubMed:Fragrance material review on 2-methyl-4-phenyl-2-butyl acetate. |
PubMed:Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS. |
PubMed:Fragrance material review on 2-methyl-4-phenyl-2-butanol. |
PubMed:Sample stacking microemulsion electrokinetic capillary chromatography induced by reverse migrating pseudostationary phase for the quantification of phenobarbital and its p-hydroxyphenobarbital metabolite in rat urine. |
PubMed:Simplification of a complex microbial antilisterial consortium to evaluate the contribution of its flora in uncooked pressed cheese. |
PubMed:Thermodynamic analysis of alcohol effect on thermal stability of proteins. |
PubMed:Effects of microbial inoculants on corn silage fermentation, microbial contents, aerobic stability, and milk production under field conditions. |
PubMed:Differences in the volatile compositions of French labeled brandies (Armagnac, Calvados, Cognac, and Mirabelle) using GC-MS and PLS-DA. |
PubMed:Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres. |
PubMed:Rapid method for determination of residual tert-butanol in liposomes using solid-phase microextraction and gas chromatography. |
PubMed:Epimerization of cypermethrin stereoisomers in alcohols. |
PubMed:Characterization of fermentative behaviors of lactic acid bacteria in grape wines through 1H NMR- and GC-based metabolic profiling. |
PubMed:Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine. |
PubMed:Addition of pasture plant essential oil in milk: influence on chemical and sensory properties of milk and cheese. |
PubMed:Effects of neutral salts and alcohols on the activity of Streptomyces caespitosus neutral protease. |
PubMed:Volatile compounds, odor, and aroma of La Serena cheese high-pressure treated at two different stages of ripening. |
PubMed:Biotransformation of raspberry ketone and zingerone by cultured cells of Phytolacca americana. |
PubMed:Production of volatile compounds by Rhizopus oligosporus during soybean and barley tempeh fermentation. |
PubMed:Determination of low molecular weight alcohols including fusel oil in various samples by diethyl ether extraction and capillary gas chromatography. |
PubMed:Volatile composition and sensory characters of commercial Galician orujo spirits. |
PubMed:Determination of major compounds in sweet wines by headspace solid-phase microextraction and gas chromatography. |
PubMed:Prediction of the equilibrium conversion for the synthesis of acyl hexose through lipase-catalyzed condensation in water-miscible solvent in the presence of molecular sieve. |
PubMed:Inhibitory effects of alcohols on thermolysin activity as examined using a fluorescent substrate. |
PubMed:Liquid chromatographic determination of alcohols in food and beverages with indirect polarimetric detection using a beta-cyclodextrin mobile phase. |
PubMed:Quick regiospecific analysis of fatty acids in triacylglycerols with GC using 1,3-specific lipase in butanol. |
PubMed:Methanobacterium congolense sp. nov., from a methanogenic fermentation of cassava peel. |
PubMed:Free and bound volatile composition and characterization of some glucoconjugates as aroma precursors in melón de olor fruit pulp (Sicana odorifera). |
PubMed:Gas chromatographic determination of volatile congeners in spirit drinks: interlaboratory study. |
PubMed:Bitter peptide from hemoglobin hydrolysate: isolation and characterization. |
PubMed:The metabolism of some food additives related to piperonal in the rabbit. |
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Isol. from fruit of blackcurrant (Ribes nigrum) and other fruits. Also present in various cheeses, wines, black tea, endive and clary sage. Flavouring agent
2-Butanol, or sec-butanol, is an organic compound with formula CH3CH(OH)CH2CH3. This secondary alcohol is a flammable, colorless liquid that is soluble in 12 parts water and completely miscible with polar organic solvents such as ethers and other alcohols. It is produced on a large scale, primarily as a precursor to the industrial solvent methyl ethyl ketone. 2-Butanol is chiral and thus can be obtained as either of two stereoisomers designated as (R)-(-)-2-butanol and (S)-(+)-2-butanol. It is normally found as an equal mixture of the two stereoisomers — a racemic mixture. (Wikipedia)
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