|
|
| | 4-METHYL-1-PHENYL-2-PENTANOL Basic information |
| Product Name: | 4-METHYL-1-PHENYL-2-PENTANOL | | Synonyms: | .alpha.-(2-methylpropyl)-Benzeneethanol;4-methyl-1-phenylpentan-2-ol;alpha-(2-methylpropyl)-benzeneethano;alpha-(2-methylpropyl)benzeneethanol;alpha-isobutyl-phenethylalcoho;Benzeneethanol, alpha-(2-methylpropyl)-;ISOBUTYL BENZYL CARBINOL;FEMA 2208 | | CAS: | 7779-78-4 | | MF: | C12H18O | | MW: | 178.27 | | EINECS: | 231-939-6 | | Product Categories: | | | Mol File: | 7779-78-4.mol |  |
| | 4-METHYL-1-PHENYL-2-PENTANOL Chemical Properties |
| Boiling point | 123 °C / 11mmHg | | density | 0.95 | | refractive index | 1.5030 to 1.5070 | | FEMA | 2208 | ALPHA-ISOBUTYLPHENETHYL ALCOHOL | | Fp | 110 °C | | storage temp. | Sealed in dry,Room Temperature | | solubility | slightly oily liquid. insoluble in water, miscible with alcohol and oils. | | form | clear liquid | | color | Colorless to Almost colorless | | Specific Gravity | 0.94 | | Odor | Green-floral, fresh and slightly sweet-herbaceous odor | | Odor Type | green | | JECFA Number | 827 | | LogP | 3.12 | | EPA Substance Registry System | Benzeneethanol, .alpha.-(2-methylpropyl)- (7779-78-4) |
| Hazard Codes | Xn | | Risk Statements | 22-36-52/53 | | Safety Statements | 26-36 | | WGK Germany | 2 | | RTECS | DA0513300 | | HS Code | 2906290090 |
| | 4-METHYL-1-PHENYL-2-PENTANOL Usage And Synthesis |
| Description | α-Isobutylphenethyl alcohol has a green, floral, somewhat herbaceous odor and a buttery, oily, caramellic flavor. May be prepared
by reacting isobutyl aldehyde with benzyl magnesium chloride. | | Chemical Properties | α-Isobutylphenethyl alcohol has a green floral, fresh, slightly sweet aroma. | | Uses | α-Isobutylphenethyl alcohol is an excellent modifier in heavy and green floral fragrance types, in Oriental or Chypre bases, etc. It may form a significant basis of Honeysuckle, Freesia or variations of Rose or Muguet. It is used in flavor compositions for imitation Butter, Caramel, Chocolate, Fruit and Spice in concentrations equivalent to 50 ppm in the finished consumer product.
| | Preparation | By reacting isobutyl aldehyde with benzyl magnesium chloride. | | Aroma threshold values | Aroma characteristics at 1.0%: herbaceous, warm celery-like, musk and creamy with a slight floral citrus
nuance | | Taste threshold values | Taste characteristics at 10 ppm: warm, amber sclarolide herbaceous celery-like with oily and creamy
nuances. | | Biochem/physiol Actions | Taste at 10 ppm | | Synthesis | 4-Methyl-1-phenyl-2-pentanol is prepared from benzyl chloride to benzyl magnesium bromide, and then hydrolyzed with isovaleraldehyde after Grignard reaction. |
| | 4-METHYL-1-PHENYL-2-PENTANOL Preparation Products And Raw materials |
|