EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

amyl alcohol
pentan-1-ol

Supplier Sponsors

Flavor Demo Formulas
Name:pentan-1-ol
CAS Number: 71-41-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:200-752-1
FDA UNII:M9L931X26Y
Nikkaji Web:J1.423K
Beilstein Number:1730975
MDL:MFCD00002977
CoE Number:514
XlogP3:1.60 (est)
Molecular Weight:88.14984000
Formula:C5 H12 O
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:88 amyl alcohol
FLAVIS Number:02.040 (Old)
DG SANTE Food Flavourings:02.040 pentan-1-ol
DG SANTE Food Contact Materials:pentan-1-ol
FEMA Number:2056 amyl alcohol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: AMYL ALCOHOL
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.


FDA PART 176 -- INDIRECT FOOD ADDITIVES: PAPER AND PAPERBOARD COMPONENTS
Subpart B--Substances for Use Only as Components of Paper and Paperboard
Sec. 176.180 Components of paper and paperboard in contact with dry food.


FDA PART 176 -- INDIRECT FOOD ADDITIVES: PAPER AND PAPERBOARD COMPONENTS
Subpart B--Substances for Use Only as Components of Paper and Paperboard
Sec. 176.210 Defoaming agents used in the manufacture of paper and paperboard.
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.81000 to 0.81600 @ 25.00 °C.
Pounds per Gallon - (est).: 6.740 to 6.790
Refractive Index:1.40700 to 1.41200 @ 20.00 °C.
Melting Point: -78.00 °C. @ 760.00 mm Hg
Boiling Point: 136.00 to 138.00 °C. @ 760.00 mm Hg
Vapor Pressure:2.200000 mm/Hg @ 25.00 °C.
Vapor Density:3.0 ( Air = 1 )
Flash Point: 120.00 °F. TCC ( 48.89 °C. )
logP (o/w): 1.510
Soluble in:
 alcohol
 water, 2.20E+04 mg/L @ 25 °C (exp)
Insoluble in:
 water
Similar Items:note
isoamyl alcohol
neoamyl alcohol
sec-amyl alcohol
sec-isoamyl alcohol
tert-amyl alcohol
 
Organoleptic Properties:
Odor Type: fermented
Odor Strength:high ,
recommend smelling in a 10.00 % solution or less
fusel oily sweet balsamic
Odor Description:at 10.00 % in dipropylene glycol. fusel oil sweet balsam
pungent fermented bready yeasty fusel winey solvent
Odor Description:Pungent, fermented, bready, yeasty, fusel, winey and solvent-like
Mosciano, Gerard P&F 22, No. 5, 67, (1997)
Flavor Type: fusel
fusel fermented bready cereal fruity
Taste Description: at 50.00 ppm. Intense fusel, fermented, bready and cereal with a fruity undernote
Mosciano, Gerard P&F 22, No. 5, 67, (1997)
Odor and/or flavor descriptions from others (if found).
Lluch Essence
AMYL ALCOHOL
Odor Description:BALSAMIC, SWEET, FUSEL LIKE
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Augustus Oils
N Amyl Alcohol
Services
BASF
n-Pentanol
ECSA Chemicals
Amyl Alcohol
Company Profile
EMD Millipore
For experimental / research use only.
n-Amyl Alcohol
Ernesto Ventós
AMYL ALCOHOL
Odor: HARSH, CHEMICAL
Grau Aromatics
AMYL ALCOHOL FCC
Inoue Perfumery
AMYL ALCOHOL
Lluch Essence
AMYL ALCOHOL NATURAL
Lluch Essence
AMYL ALCOHOL
Odor: BALSAMIC, SWEET, FUSEL LIKE
M&U International
NAT. AMYL ALCOHOL
Penta International
N-AMYL ALCOHOL, Kosher
Prodasynth
AMYL ALCOHOL > 99
Odor: HARSH, CHEMICAL
Sigma-Aldrich
Amyl alcohol, ≥99%, FG
Certified Food Grade Products
Silverline Chemicals
Amyl Alcohol
SRS Aromatics
AMYL ALCOHOL (1-PENTANOL) FCC
Synerzine
Amyl Alcohol
TCI AMERICA
For experimental / research use only.
1-Pentanol >99.0%(GC)
Universal Preserv-A-Chem Inc.
N-AMYL ALCOHOL REAGENT ACS
Odor: characteristic
Use: Is used in the production of plastics, varnishes, paints, and synthetic detergents.
Vigon International
Amyl Alcohol FCC (Normal)
Odor: WINEY
Vigon International
Amyl Alcohol Primary (Mixed Isomers 35/65)
Odor: DISAGREEABLE, ALCOHOL-LIKE
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 10 - Flammable.
R 20 - Harmful by inhalation.
R 37 - Irritating to respiratory system.
R 66 - Repeated exposure may cause skin dryness or cracking.
S 02 - Keep out of the reach of children.
S 23 - Do not breath fumes.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
S 46 - If swallowed, seek medical advice immediately and show this container or label.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 5660 ul/kg
National Technical Information Service. Vol. OTS0534716

intravenous-rat LD50 196 mg/kg
EHP, Environmental Health Perspectives. Vol. 61, Pg. 321, 1985.

intraperitoneal-rat LD50 579 mg/kg
EHP, Environmental Health Perspectives. Vol. 61, Pg. 321, 1985.

intraperitoneal-rabbit LD50 140 mg/kg
EHP, Environmental Health Perspectives. Vol. 61, Pg. 321, 1985.

oral-mouse LD50 200 mg/kg
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 35(9), Pg. 88, 1970.

intravenous-mouse LD50 184 mg/kg
Archives Internationales de Pharmacodynamie et de Therapie. Vol. 135, Pg. 330, 1962.

intraperitoneal-mouse LD50 970 mg/kg
EHP, Environmental Health Perspectives. Vol. 61, Pg. 321, 1985.

intravenous-cat LDLo 122 mg/kg
Journal of Pharmacology and Experimental Therapeutics. Vol. 16, Pg. 1, 1920.

oral-dog LDLo 1400 mg/kg
BLOOD: HEMORRHAGE GASTROINTESTINAL: OTHER CHANGES
Comptes Rendus Hebdomadaires des Seances, Academie des Sciences. Vol. 81, Pg. 192, 1875.

parenteral-frog LDLo 2000 mg/kg
PERIPHERAL NERVE AND SENSATION: SPASTIC PARALYSIS WITH OR WITHOUT SENSORY CHANGE BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY)
Archives Internationales de Pharmacodynamie et de Therapie. Vol. 50, Pg. 296, 1935.

Dermal Toxicity:
skin-rabbit LD50 2830 ul/kg
National Technical Information Service. Vol. OTS0534716

subcutaneous-dog LDLo 1800 mg/kg
BLOOD: HEMORRHAGE GASTROINTESTINAL: OTHER CHANGES
Comptes Rendus Hebdomadaires des Seances, Academie des Sciences. Vol. 81, Pg. 192, 1875.

Inhalation Toxicity:
inhalation-guinea pig LC > 14000 mg/m3/6H
LUNGS, THORAX, OR RESPIRATION: DYSPNEA BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) BRAIN AND COVERINGS: RECORDINGS FROM SPECIFIC AREAS OF CNS
American Industrial Hygiene Association Journal. Vol. 34, Pg. 493, 1973.

 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for amyl alcohol usage levels up to:
  0.0500 % in the fragrance concentrate.
 
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
 average usual ppmaverage maximum ppm
baked goods: -24.00000
beverages(nonalcoholic): -18.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: 150.00000340.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -15.00000
fruit ices: -15.00000
gelatins / puddings: 7.7000050.00000
granulated sugar: --
gravies: --
hard candy: -35.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 1, Revision 1 (FGE.01Rev 1): Branched-chain aliphatic saturated aldehydes, carboxylic acids and related esters of primary alcohols and branched-chain carboxylic acids from chemical groups 1 and 2 (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

Flavouring Group Evaluation 3, Revision 1 (FGE.03Rev1): Acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated or unsaturated aldehydes, an ester of a hemiacetal and an orthoester of formic acid, from chemical groups 1, 2 & 4 Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Scientific Opinion of the Scientific 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

Flavouring Group Evaluation 5, Revision 1 (FGE.05Rev1):Esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 2, Revision 1 (FGE.02) : Branched- and straight-chain aliphatic saturated primary alcohols and related esters of primary alcohols and straight-chain carboxylic acids and one straight-chain aldehyde from chemical groups 1 and 2 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 15, Revision 1 (FGE.15Rev1) - Aryl-substituted saturated and unsaturated primary alcohol/aldehyde/acid/ester derivatives from chemical group 22 - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Flavouring Group Evaluation 14, Revision 1 (FGE.14Rev1): Phenethyl alcohol, aldehyde, acetals, carboxylic acid and related esters from chemical group 15 and 22 [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf

Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23
View page or View pdf

Flavouring Group Evaluation 16, Revision 2 (FGE.16Rev2): Aromatic ketones from chemical group 21
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 2 (FGE.20Rev2): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

Flavouring Group Evaluation 5, Revision 2 (FGE.05Rev2): Branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5
View page or View pdf

Flavouring Group Evaluation 01 Rev2 (FGE.01 Rev2): Branched-chain aliphatic saturated aldehydes, carboxylic acids and related esters of primary alcohols and branched-chain carboxylic acids from chemical groups 1 and 2
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf

Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal species
View page or View pdf

EPI System: View
NIOSH International Chemical Safety Cards:search
NLM Hazardous Substances Data Bank:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
NLM Developmental and Reproductive Toxicity:Search
EPA Substance Registry Services (TSCA):71-41-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :6276
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1105
WGK Germany:1
pentan-1-ol
Chemidplus:0000071410
EPA/NOAA CAMEO:hazardous materials
RTECS:71-41-0
 
References:
 pentan-1-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:71-41-0
Pubchem (cid):6276
Pubchem (sid):134972140
Flavornet:71-41-0
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEBI:View
CHEMBL:View
KEGG (GenomeNet):C16834
HMDB (The Human Metabolome Database):HMDB13036
FooDB:FDB008230
YMDB (Yeast Metabolome Database):YMDB01470
Export Tariff Code:2905.19.1000
Haz-Map:View
Household Products:Search
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
Formulations/Preparations:
•grade: technical; cp; 98%. •in commerce, however, amyl alcohol is generally a mixture of several isomers, typically 74% (by weight) 1-pentanol, 25% 2-methyl-1-butanol, and 1% 3-methyl-1-butanol.
 
Potential Blenders and core components note
For Odor
alcoholic
propyl alcohol
FL/FR
balsamic
opoponax oil (balsamodendron kafal)
FL/FR
opoponax resinoid (balsamodendron kafal)
FR
terpinyl cinnamate
FL/FR
bready
coffee furanone
FL/FR
furfural
FL/FR
caramellic
diethyl malate
FL/FR
maltol
FL/FR
shoyu furanone
FL/FR
toffee furanone
FL/FR
creamy
butyl lactate
FL/FR
earthy
amyl octanoate
FL/FR
ethereal
iso
amyl acetoacetate
FL/FR
iso
butyl alcohol
FL/FR
fatty
butyl undecylenate
FL/FR
fermented
iso
amyl alcohol
FL/FR
butyl alcohol
FL/FR
butyl laevo-lactate
FL/FR
methyl decanoate
FL/FR
3-
methyl-1-pentanol
FL/FR
2-
pentanol
FL/FR
propyl nonanoate
FL/FR
valeraldehyde
FL/FR
floral
dimethyl anthranilate
FL/FR
bitter
orangeflower concrete morocco
FR
phenethyl butyrate
FL/FR
rose oil (rosa damascena) bulgaria
FL/FR
fruity
butyl acetoacetate
FL/FR
iso
butyl acetoacetate
FL/FR
butyl anthranilate
FL/FR
butyl hexanoate
FL/FR
cherry propanol
FL/FR
diethyl laevo-tartrate
FL/FR
diethyl sebacate
FL/FR
ethyl 3,5,5-trimethyl hexanoate
FR
ethyl heptanoate
FL/FR
farnesyl acetone
FL/FR
geranyl acetoacetate
FL/FR
methyl butyrate
FL/FR
methyl nonanoate
FL/FR
2-
pentanone
FL/FR
propyl acetate
FL/FR
propyl heptanoate
FL/FR
sorbyl butyrate
FL/FR
green
benzaldehyde dimethyl acetal
FL/FR
green
cognac oil
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
hexyl isobutyrate
FL/FR
hexyl phenyl acetate
FL/FR
herbal
iso
amyl tiglate
FL/FR
clary sage concrete
FL/FR
white
cognac oil
FL/FR
ethyl chrysanthemate
FR
hexanol
FL/FR
phenethyl senecioate
FL/FR
honey
methyl hydrocinnamate
FL/FR
meaty
sulfurol
FL/FR
minty
dextro-
carvone
FL/FR
musty
2-
acetyl pyrrole
FL/FR
nutty
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
roasted
2-
methyl-1-butanol
FL/FR
spicy
caraway seed oleoresin
FL/FR
waxy
allyl nonanoate
FL/FR
iso
amyl laurate
FL/FR
ethyl nonanoate
FL/FR
ethyl octanoate
FL/FR
winey
butyl angelate
FL/FR
2-
hexanol
FL/FR
yeasty
laevo-
glutamic acid
CS
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
amyl octanoate
FL/FR
iso
amyl tiglate
FL/FR
2-
amyl-5 or 6-keto-1,4-dioxane
FL
butyl acetoacetate
FL/FR
butyl angelate
FL/FR
iso
butyraldehyde propylene glycol acetal
FL
diethyl laevo-tartrate
FL/FR
diethyl malate
FL/FR
ethyl aconitate
FL
farnesyl acetone
FL/FR
geranyl acetoacetate
FL/FR
2-
hexanol
FL/FR
methyl hydrocinnamate
FL/FR
2-
methyl-1-butanol
FL/FR
phenethyl senecioate
FL/FR
propyl nonanoate
FL/FR
sorbyl propionate
FL
alcoholic
alcoholic
propyl alcohol
FL/FR
balsamic
opoponax oil (balsamodendron kafal)
FL/FR
bready
2-
propionyl thiazole
FL
brown
furfural
FL/FR
burnt
furfuryl alcohol
FL
buttery
butyl laevo-lactate
FL/FR
caramellic
barley
malt extract
FL
maltol
FL/FR
shoyu furanone
FL/FR
toffee furanone
FL/FR
cocoa
butyraldehyde
FL
coffee
diisoamyl thiomalate
FL
corn chip
2-
acetyl-2-thiazoline
FL
dairy
butyl lactate
FL/FR
estery
propyl acetate
FL/FR
ethereal
iso
butyl alcohol
FL/FR
fatty
iso
amyl laurate
FL/FR
methyl decanoate
FL/FR
fermented
methyl thio isovalerate
FL
floral
rose oil (rosa damascena) bulgaria
FL/FR
fruity
iso
amyl acetoacetate
FL/FR
iso
butyl acetoacetate
FL/FR
butyl alcohol
FL/FR
butyl anthranilate
FL/FR
butyl hexanoate
FL/FR
cherry propanol
FL/FR
diethyl sebacate
FL/FR
dimethyl anthranilate
FL/FR
ethyl heptanoate
FL/FR
hexyl phenyl acetate
FL/FR
2-
pentanone
FL/FR
phenethyl butyrate
FL/FR
sorbyl butyrate
FL/FR
terpinyl cinnamate
FL/FR
fusel
iso
amyl alcohol
FL/FR
green
cognac oil
FL/FR
white
cognac oil
FL/FR
methyl butyrate
FL/FR
green
benzaldehyde dimethyl acetal
FL/FR
hexanol
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
hexyl isobutyrate
FL/FR
herbal
clary sage concrete
FL/FR
meaty
sulfurol
FL/FR
metallic
2,5-
dihydroxy-1,4-dithiane
FL
minty
dextro-
carvone
FL/FR
musty
2-
pentanol
FL/FR
propionaldehyde
FL
nutty
2-
acetyl pyrrole
FL/FR
coffee furanone
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
roasted
2-
acetyl pyrazine
FL/FR
spicy
caraway seed oleoresin
FL/FR
vegetable
2-
octen-4-one
FL/FR
waxy
allyl nonanoate
FL/FR
butyl undecylenate
FL/FR
ethyl nonanoate
FL/FR
ethyl octanoate
FL/FR
furfuryl octanoate
FL
propyl heptanoate
FL/FR
whiskey
3-
methyl-1-pentanol
FL/FR
winey
methyl nonanoate
FL/FR
valeraldehyde
FL/FR
 
Potential Uses:
FLapple
FLbanana
FLbeer
FLbread
FLcereal
 chocolate cocoa
FLcranberry
FReucalyptus oil replacer
FLnut
FL/FRorange bitter orange peel
FRoregano
FLraspberry
FLtomato
 
Occurrence (nature, food, other):note
 allspice plant
Search Trop Picture
 apple fruit
Search Trop Picture
 apple juice
Search PMC Picture
 apple plant
Search Trop Picture
 banana fruit
Search Trop Picture
 bay laurel leaf
Search Trop Picture
 beer
Search PMC Picture
 bilberry fruit juice
Search Trop Picture
 blueberry fruit juice
Search Trop Picture
 cacao bean seed
Search Trop Picture
 cayenne fruit
Search Trop Picture
 cherry sweet cherry
Search Trop Picture
 cocoa
Search Trop Picture
 corn silk
Search Trop Picture
 cotton levant cotton herb
Search Trop Picture
 cranberry fruit
Search Trop Picture
 currant black currant fruit
Search Trop Picture
 food
Search PMC Picture
 kohlrabi stem
Search Trop Picture
 marjoram wild marjoram plant
Search Trop Picture
 mikan peel oil @ trace%
Data GC Search Trop Picture
 orange bitter orange
Search Trop Picture
 oregano plant
Search Trop Picture
 oregano plant
Search Trop Picture
 origanum plant
Search Trop Picture
 peppermint oil
Search Trop Picture
 peppermint plant
Search Trop Picture
 pineapple fruit
Search Trop Picture
 plum fruit
Search Trop Picture
 potato chip
Search PMC Picture
 potato plant
Search Trop Picture
 raspberry red raspberry fruit
Search Trop Picture
 rice cakes
PbMd Search PMC Picture
 rice cooked rice
Search PMC Picture
 rose oil otto bulgaria @ 0.02%
Data GC Search Trop Picture
 rosemary sap
Search Trop Picture
 safflower bud
Search Trop Picture
 spearmint oil
Search Trop Picture
 strawberry wild strawberry fruit
Search Trop Picture
 tea shoot
Search Trop Picture
 thyme oil
Search Trop Picture
 tomato
Search Trop Picture
 walnut black walnut oil
Search Trop Picture
 watermelon fruit juice
Search Trop Picture
 wine
Search PMC Picture
 
Synonyms:
 alcohol C-5
N-amyl alcohol
primary-amyl alcohol
 amyl alcohol normal FCC
 amyl alcohol primary
 butyl carbinol
N-butyl carbinol
 pentan-1-ol
N-pentan-1-ol
 pentanol
1-pentanol
N-pentanol
1-pentol
 pentyl alcohol
1-pentyl alcohol
N-pentyl alcohol
 
 
Notes:
Widely distributed in plant sources, e.g. peppermint oil, tomatoes, tea, potatoes. Flavouring ingredient 1-Pentanol, (or n-pentanol, pentan-1-ol), is an alcohol with five carbon atoms and the molecular formula C5H12O. 1-Pentanol is a colorless liquid with an unpleasant aroma. There are 7 other structural isomers of pentanol (see amyl alcohol). The ester formed from butanoic acid and 1-pentanol, pentyl butyrate, smells like apricot. The ester formed from acetic acid and 1-pentanol, amyl acetate (pentyl acetate), smells like banana.
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