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

2-butanol
2-butyl alcohol

Supplier Sponsors

Name:butan-2-ol
CAS Number: 78-92-2Picture of molecule3D/inchi
Other:15892-23-6
ECHA EINECS - REACH Pre-Reg:201-158-5
FDA UNII:0TUL3ENK62
Nikkaji Web:J2.832K
Beilstein Number:0773649
MDL:MFCD00004569
CoE Number:11735
XlogP3:0.60 (est)
Molecular Weight:74.12290000
Formula:C4 H10 O
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:flavor and fragrance agents, extraction solvent
 
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 Additive: Butan-2-ol
FLAVIS Number:02.121 (Old)
DG SANTE Food Flavourings:02.121 butan-2-ol
FDA Mainterm (SATF):78-92-2 ; 2-BUTANOL
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.
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.80600 to 0.80800 @ 20.00 °C.
Pounds per Gallon - (est).: 6.715 to 6.731
Refractive Index:1.39600 to 1.39800 @ 25.00 °C.
Melting Point:-115.00 °C. @ 760.00 mm Hg
Boiling Point: 99.50 °C. @ 760.00 mm Hg
Vapor Pressure:18.300000 mmHg @ 20.00 °C.
Vapor Density:2.6 ( Air = 1 )
Flash Point: 80.00 °F. TCC ( 26.67 °C. )
logP (o/w): 0.610
Soluble in:
 alcohol
 water, 1.81E+05 mg/L @ 25 °C (exp)
 
Organoleptic Properties:
Odor Type: fruity
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
sweet apricot
Odor Description:at 10.00 % in dipropylene glycol. sweet apricot
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
CJ Latta & Associates
2-BUTANOL
EMD Millipore
For experimental / research use only.
2-Butanol
Penta International
2-BUTANOL
Santa Cruz Biotechnology
For experimental / research use only.
2-Butanol
Sigma-Aldrich
For experimental / research use only.
2-Butanol analytical standard
TCI AMERICA
For experimental / research use only.
2-Butanol >99.0%(GC)
 
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.
 
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 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.

Dermal Toxicity:
skin-rat LD50 > 2000 mg/kg
National Technical Information Service. Vol. OTS0557575

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

 
Safety in Use Information:
Category: flavor and fragrance agents, extraction solvent
 
 
Safety References:
European Food Safety Authority (EFSA) reference(s):

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

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

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

EPI System: View
NIOSH International Chemical Safety Cards:search
NIOSH Pocket Guide:search
NLM Hazardous Substances Data Bank:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
NLM Developmental and Reproductive Toxicity: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:
 butan-2-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:78-92-2
Pubchem (cid):6568
Pubchem (sid):134971087
Flavornet:78-92-2
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 Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
HMDB (The Human Metabolome Database):HMDB11469
FooDB:FDB003382
Export Tariff Code:2905.14.5050
Haz-Map:View
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
Formulations/Preparations:
grades: technical
 
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
gamma-
damascone
FR
alpha-
damascone
FL/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
amyl isobutyrate
FL/FR
iso
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
butyl isovalerate
FL/FR
iso
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
dihydroactinidolide
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
propyl isovalerate
FL/FR
iso
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
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:
FRapple
FRapricot
FRorange
FRpeach
 
Occurrence (nature, food, other):note
 apple fruit juice 677 ppm
Search Trop Picture
 apple plant
Search Trop Picture
 bilberry fruit juice
Search Trop Picture
 blueberry fruit juice
Search Trop Picture
 butter 115 ppm
Search PMC Picture
 cheese cheddar cheese 16191 ppm
Search PMC Picture
 currant black currant fruit
Search Trop Picture
 ginger oil
Search Trop Picture
 mikan peel oil @ 0.01%
Data GC Search Trop Picture
 orange juice 74 ppm
Search Trop Picture
 potato chip 9 ppm
Search PMC Picture
 rosemary sap
Search Trop Picture
 tea leaf
Search Trop Picture
 
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.
 
Notes:
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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