Determine the necessary mass, volume, or concentration for preparing a solution.
Basic Description
| Synonyms | Isoamyl alcohol (3-methyl butanol) | NSC1029 | NSC-1029 | 3-METHYL-BUTAN-(1)-OL | isopentylalcohol | 2-Methyl-4-butanol | Fermentation amyl alcohol | Isoamyl alcohol (natural) | Isobutyl carbinol | Primary isoamyl alcohol | WLN: Q2Y1 & 1 | 3-Methyl-Butan- |
|---|---|
| Specifications & Purity | Standard for GC, ≥99.8%(GC) |
| Shipped In | Normal |
| Grade | Standard for GC |
AI Insight
Mechanisms of Action
| Mechanism of Action | Action Type | target ID | Target Name | Target Type | Target Organism | Binding Site Name | References |
|---|
Names and Identifiers
| Pubchem Sid | 504753444 |
|---|---|
| Pubchem Sid Url | https://pubchem.ncbi.nlm.nih.gov/substance/504753444 |
| IUPAC Name | 3-methylbutan-1-ol |
| INCHI | InChI=1S/C5H12O/c1-5(2)3-4-6/h5-6H,3-4H2,1-2H3 |
| InChi Key | PHTQWCKDNZKARW-UHFFFAOYSA-N |
| Canonical SMILES | CC(C)CCO |
| Isomeric SMILES | CC(C)CCO |
| WGK Germany | 1 |
| RTECS | EL5425000 |
| PubChem CID | 31260 |
| UN Number | 1105 |
| Packing Group | II |
| Molecular Weight | 88.15 |
| Beilstein | 1718835 |
| Reaxy-Rn | 1718835 |
Certificates（CoA,COO,BSE/TSE and Analysis Chart)
C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:
Find and download the COA for your product by matching the lot number on the packaging.
| Lot Number | Certificate Type | Date | Item |
|---|---|---|---|
 B2524089 | Certificate of Analysis | Feb 12, 2025 | M116201 |
| C2301795 | Certificate of Analysis | Dec 06, 2024 | M116201 |
| K2320213 | Certificate of Analysis | Nov 08, 2023 | M116201 |
| H2215140 | Certificate of Analysis | Aug 09, 2022 | M116201 |
Safety and Hazards(GHS)
| Pictogram(s) | GHS05, GHS07, GHS02 |
|---|---|
| Signal | Danger |
| Hazard Statements | H315:Causes skin irritation H319:Causes serious eye irritation H335:May cause respiratory irritation H302:Harmful if swallowed H318:Causes serious eye damage H226:Flammable liquid and vapor H332:Harmful if inhaled |
| Precautionary Statements | P261:Avoid breathing dust/fume/gas/mist/vapors/spray. P305+P351+P338:IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses if present and easy to do - continue rinsing. P280:Wear protective gloves/protective clothing/eye protection/face protection. P370+P378:In case of fire: Use ... to extinguish. P210:Keep away from heat, hot surface, sparks, open flames and other ignition sources. - No smoking. P302+P352:IF ON SKIN: wash with plenty of water. P321:Specific treatment (see ... on this label). P405:Store locked up. P501:Dispose of contents/container to ... P233:Keep container tightly closed. P240:Ground/bond container and receiving equipment. P264:Wash hands [and …] thoroughly after handling. P403+P235:Store in a well-ventilated place. Keep cool. P303+P361+P353:IF ON SKIN (or hair): Take off Immediately all contaminated clothing. Rinse SKIN with water [or shower]. P271:Use only outdoors or in a well-ventilated area. P241:Use explosion-proof [electrical/ventilating/lighting/.../] equipment. P270:Do not eat, drink or smoke when using this product. P304+P340:IF INHALED: Remove person to fresh air and keep comfortable for breathing. P403+P233:Store in a well-ventilated place. Keep container tightly closed. P362+P364:Take off contaminated clothing and wash it before reuse. P330:Rinse mouth. P242:Use only non-sparking tools. P243:Take precautionary measures against static discharge. P264+P265:Wash hands [and …] thoroughly after handling. Do not touch eyes. P301+P317:IF SWALLOWED: Get medical help. P305+P354+P338:IF IN EYES: Immediately rinse with water for several minutes. Remove contact lenses if present and easy to do. Continue rinsing. P317:Get emergency medical help. P337+P317:If eye irritation persists: Get medical help. P332+P317:If skin irritation occurs: Get medical help. P319:Get medical help if you feel unwell. |
| WGK Germany | 1 |
| RTECS | EL5425000 |
| Reaxy-Rn | 1718835 |
| Class | 3 |
| Merck Index | 5195 |
Related Documents
Reviews
Customer Reviews
Citations of This Product
| 1. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao. (2023) Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. FOOD RESEARCH INTERNATIONAL, (113756). [PMID:38225154] [10.1016/j.foodres.2023.113756] |
| 2. Huang Yicheng, Yin Liying, Xu Wenqi, Duan Cuicui, Ma Fumin, Ma Yanli, Li Xiaolei, Li Dan. (2023) Antioxidant capacity and flavor compounds of lily rice wine fermented with aroma-producing yeasts. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, (1-14). [PMID:] [10.1007/s00217-023-04423-6] |
| 3. Hua Liu, Xingguang Chen, Jian Lu, Dianhui Wu. (2023) Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, [PMID:37574531] [10.1002/jsfa.12924] |
| 4. Chang Liu, Yue Xu, Haikuan Yuan, Guangxin Tian, Xiaolan Qin, Boxuan Lou, Xijian Liu, Lijuan Zhang, Jie Lu. (2023) Solubility determination, dissolution properties and solid transformation of resmetirom (form A) in heptane and seven alcohols. RSC Advances, 13 (32): (22172-22184). [PMID:37520754] [10.1039/D3RA02521G] |
| 5. Chunlei Tan, Liang Tao, Jing Xie, Zhijin Yu, Yang Tian, Cunchao Zhao. (2023) The Effects of Ultrasonic and Gamma Irradiation on the Flavor of Potato Wines Investigated by Sensory Omics. Foods, 12 (15): (2821). [PMID:37569090] [10.3390/foods12152821] |
| 6. Xin-He Duan, Yi Li, Hong-Wei Li, Yuqing Wu. (2023) Accurate ethanol determination in Chinese Baijiu based on red-emitted carbon quantum dots (CQDs) and a simple pH correction. FOOD CHEMISTRY, 428 (136733). [PMID:37429243] [10.1016/j.foodchem.2023.136733] |
| 7. Yuzhu Li, Kangzhuo Yang, Zhanglan He, Zhipeng Liu, Jialing Lu, Dong Zhao, Jia Zheng, Michael C. Qian. (2023) Can Electronic Nose Replace Human Nose?─An Investigation of E-Nose Sensor Responses to Volatile Compounds in Alcoholic Beverages. ACS Omega, 8 (18): (16356–16363). [PMID:37179643] [10.1021/acsomega.3c01140] |
| 8. Haichao Cao, Yue Chen, Zhigang Qian, Tingjie Huang, Nan Zou, Daxia Zhang, Wei Mu, Beixing Li, Feng Liu. (2023) Amphiphilicity-Driven Small Alcohols Regulate the Flexibility of Pesticide-Loaded Microcapsules for Better Foliar Adhesion and Utilization. ACS Applied Materials & Interfaces, 15 (17): (21444–21456). [PMID:37077037] [10.1021/acsami.3c01221] |
| 9. Hangxin Zhu, Hongyan Yang, Xianyu Zhou, Huan Li, Ruiqi Feng, Fang Yuan, Siyi Pan, Xiaoyun Xu. (2023) Effect of DAP and glutamine supplementation on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast. JOURNAL OF FOOD SCIENCE, 88 (4): (1392-1408). [PMID:36855306] [10.1111/1750-3841.16503] |
| 10. Huang Yicheng, Zhong Meiqiao, Mu Siyu, Han Yan, Shi Yu, Li Xiaolei, Li Dan. (2023) Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 249 (3): (685-697). [PMID:] [10.1007/s00217-022-04165-x] |
| 11. Mai Han, Yuanyuan Han, Houchun Yan, Huanhuan Gui, Weizhen Sun, Qingsong Li. (2022) Liquid-liquid equilibrium for ternary systems of 2,2,2-trifluoroethanol, water and different extractants at 303.2 K. JOURNAL OF CHEMICAL THERMODYNAMICS, 165 (106649). [PMID:] [10.1016/j.jct.2021.106649] |
| 12. Chun-Mei Zhang, Ming-Jie Xu, Yuan Gong, Xue-Wei Li, Jin-Jin Huang, Sheng-Fang Zhou, Ke Xing, Sheng Qin. (2020) Identification and characterization of nematicidal activity of organic volatiles from a Pseudomonad rhizobacterium. Rhizosphere, 16 (100244). [PMID:] [10.1016/j.rhisph.2020.100244] |
| 13. Zhencai Dong, Chao Xu, Yongmin Wu, Weiping Tang, Shufeng Song, Jianyao Yao, Zhengyong Huang, Zhaoyin Wen, Li Lu, Ning Hu. (2019) Dual Substitution and Spark Plasma Sintering to Improve Ionic Conductivity of Garnet Li7La3Zr2O12. Nanomaterials, 9 (5): (721). [PMID:31083313] [10.3390/nano9050721] |
| 14. Huanxin Li, Junwei Zhang, Yonghui Dou, Li Xu, Guoji Liu. (2018) Measurement and thermodynamic modelling of ternary liquid-liquid equilibrium for extraction of (1R,2R)-(−)-1,2-Diaminocyclohexane from aqueous solution with C4–C5 alcohols at different temperatures. JOURNAL OF CHEMICAL THERMODYNAMICS, 120 (184). [PMID:] [10.1016/j.jct.2018.01.013] |
| 15. Xianli Gao, Junke Zhang, Joe M. Regenstein, Yiyun Yin, Cunshan Zhou. (2018) Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment. FOOD RESEARCH INTERNATIONAL, 106 (156). [PMID:29579914] [10.1016/j.foodres.2017.12.063] |
| 16. Ning Xu, Yaqi Liu, Yong Hu, Mengzhou Zhou, Chao Wang, Dongsheng Li. (2016) Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce. JOURNAL OF FOOD SCIENCE, 81 (8): (C1883-C1890). [PMID:27464006] [10.1111/1750-3841.13396] |
| 17. Yao Feng, Yi Bin, Shen Caihong, Tao Fei, Liu Yumin, Lin Zhixin, Xu Ping. (2015) Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry. Scientific Reports, 5 (1): (1-6). [PMID:25857434] [10.1038/srep09553] |
| 18. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao. (2015) Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. FOOD CHEMISTRY, 167 (220). [PMID:25148982] [10.1016/j.foodchem.2014.06.057] |
| 19. PengLiang Li, Yin Zhu, ShaoHui Li, AiXia Zhang, Wei Zhao, JiaLi Zhang, QinCao Chen, SuFen Ren, JingKe Liu, HuiJun Wang,. (2020-03-19) Variation Patterns of the Volatiles during Germination of the Foxtail Millet (Setaria Italic): The Relationship between the Volatiles and Fatty Acids in Model Experiments.. Molecules (Basel, Switzerland), 25 ((5) ): [PMID:32182963] |
| 20. Ting Zhou,Yunzi Feng,Thierry Thomas-Danguin,Mouming Zhao. (2020-08-03) Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study.. Food chemistry, 335 (127664-127664). [PMID:32739820] |
References
| 1. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao. (2023) Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. FOOD RESEARCH INTERNATIONAL, (113756). [PMID:38225154] [10.1016/j.foodres.2023.113756] |
| 2. Huang Yicheng, Yin Liying, Xu Wenqi, Duan Cuicui, Ma Fumin, Ma Yanli, Li Xiaolei, Li Dan. (2023) Antioxidant capacity and flavor compounds of lily rice wine fermented with aroma-producing yeasts. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, (1-14). [PMID:] [10.1007/s00217-023-04423-6] |
| 3. Hua Liu, Xingguang Chen, Jian Lu, Dianhui Wu. (2023) Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, [PMID:37574531] [10.1002/jsfa.12924] |
| 4. Chang Liu, Yue Xu, Haikuan Yuan, Guangxin Tian, Xiaolan Qin, Boxuan Lou, Xijian Liu, Lijuan Zhang, Jie Lu. (2023) Solubility determination, dissolution properties and solid transformation of resmetirom (form A) in heptane and seven alcohols. RSC Advances, 13 (32): (22172-22184). [PMID:37520754] [10.1039/D3RA02521G] |
| 5. Chunlei Tan, Liang Tao, Jing Xie, Zhijin Yu, Yang Tian, Cunchao Zhao. (2023) The Effects of Ultrasonic and Gamma Irradiation on the Flavor of Potato Wines Investigated by Sensory Omics. Foods, 12 (15): (2821). [PMID:37569090] [10.3390/foods12152821] |
| 6. Xin-He Duan, Yi Li, Hong-Wei Li, Yuqing Wu. (2023) Accurate ethanol determination in Chinese Baijiu based on red-emitted carbon quantum dots (CQDs) and a simple pH correction. FOOD CHEMISTRY, 428 (136733). [PMID:37429243] [10.1016/j.foodchem.2023.136733] |
| 7. Yuzhu Li, Kangzhuo Yang, Zhanglan He, Zhipeng Liu, Jialing Lu, Dong Zhao, Jia Zheng, Michael C. Qian. (2023) Can Electronic Nose Replace Human Nose?─An Investigation of E-Nose Sensor Responses to Volatile Compounds in Alcoholic Beverages. ACS Omega, 8 (18): (16356–16363). [PMID:37179643] [10.1021/acsomega.3c01140] |
| 8. Haichao Cao, Yue Chen, Zhigang Qian, Tingjie Huang, Nan Zou, Daxia Zhang, Wei Mu, Beixing Li, Feng Liu. (2023) Amphiphilicity-Driven Small Alcohols Regulate the Flexibility of Pesticide-Loaded Microcapsules for Better Foliar Adhesion and Utilization. ACS Applied Materials & Interfaces, 15 (17): (21444–21456). [PMID:37077037] [10.1021/acsami.3c01221] |
| 9. Hangxin Zhu, Hongyan Yang, Xianyu Zhou, Huan Li, Ruiqi Feng, Fang Yuan, Siyi Pan, Xiaoyun Xu. (2023) Effect of DAP and glutamine supplementation on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast. JOURNAL OF FOOD SCIENCE, 88 (4): (1392-1408). [PMID:36855306] [10.1111/1750-3841.16503] |
| 10. Huang Yicheng, Zhong Meiqiao, Mu Siyu, Han Yan, Shi Yu, Li Xiaolei, Li Dan. (2023) Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 249 (3): (685-697). [PMID:] [10.1007/s00217-022-04165-x] |
| 11. Mai Han, Yuanyuan Han, Houchun Yan, Huanhuan Gui, Weizhen Sun, Qingsong Li. (2022) Liquid-liquid equilibrium for ternary systems of 2,2,2-trifluoroethanol, water and different extractants at 303.2 K. JOURNAL OF CHEMICAL THERMODYNAMICS, 165 (106649). [PMID:] [10.1016/j.jct.2021.106649] |
| 12. Chun-Mei Zhang, Ming-Jie Xu, Yuan Gong, Xue-Wei Li, Jin-Jin Huang, Sheng-Fang Zhou, Ke Xing, Sheng Qin. (2020) Identification and characterization of nematicidal activity of organic volatiles from a Pseudomonad rhizobacterium. Rhizosphere, 16 (100244). [PMID:] [10.1016/j.rhisph.2020.100244] |
| 13. Zhencai Dong, Chao Xu, Yongmin Wu, Weiping Tang, Shufeng Song, Jianyao Yao, Zhengyong Huang, Zhaoyin Wen, Li Lu, Ning Hu. (2019) Dual Substitution and Spark Plasma Sintering to Improve Ionic Conductivity of Garnet Li7La3Zr2O12. Nanomaterials, 9 (5): (721). [PMID:31083313] [10.3390/nano9050721] |
| 14. Huanxin Li, Junwei Zhang, Yonghui Dou, Li Xu, Guoji Liu. (2018) Measurement and thermodynamic modelling of ternary liquid-liquid equilibrium for extraction of (1R,2R)-(−)-1,2-Diaminocyclohexane from aqueous solution with C4–C5 alcohols at different temperatures. JOURNAL OF CHEMICAL THERMODYNAMICS, 120 (184). [PMID:] [10.1016/j.jct.2018.01.013] |
| 15. Xianli Gao, Junke Zhang, Joe M. Regenstein, Yiyun Yin, Cunshan Zhou. (2018) Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment. FOOD RESEARCH INTERNATIONAL, 106 (156). [PMID:29579914] [10.1016/j.foodres.2017.12.063] |
| 16. Ning Xu, Yaqi Liu, Yong Hu, Mengzhou Zhou, Chao Wang, Dongsheng Li. (2016) Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce. JOURNAL OF FOOD SCIENCE, 81 (8): (C1883-C1890). [PMID:27464006] [10.1111/1750-3841.13396] |
| 17. Yao Feng, Yi Bin, Shen Caihong, Tao Fei, Liu Yumin, Lin Zhixin, Xu Ping. (2015) Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry. Scientific Reports, 5 (1): (1-6). [PMID:25857434] [10.1038/srep09553] |
| 18. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao. (2015) Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. FOOD CHEMISTRY, 167 (220). [PMID:25148982] [10.1016/j.foodchem.2014.06.057] |
| 19. PengLiang Li, Yin Zhu, ShaoHui Li, AiXia Zhang, Wei Zhao, JiaLi Zhang, QinCao Chen, SuFen Ren, JingKe Liu, HuiJun Wang,. (2020-03-19) Variation Patterns of the Volatiles during Germination of the Foxtail Millet (Setaria Italic): The Relationship between the Volatiles and Fatty Acids in Model Experiments.. Molecules (Basel, Switzerland), 25 ((5) ): [PMID:32182963] |
| 20. Ting Zhou,Yunzi Feng,Thierry Thomas-Danguin,Mouming Zhao. (2020-08-03) Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study.. Food chemistry, 335 (127664-127664). [PMID:32739820] |