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

2-methyl-1-butanol
2-methylbutan-1-ol

Sponsors

Name:2-methylbutan-1-ol
CAS Number: 137-32-6Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:205-289-9
FDA UNII:7VTJ239ASU
Nikkaji Web:J2.022B
Beilstein Number:1718810
MDL:MFCD00004743
CoE Number:2346
XlogP3-AA:1.20 (est)
Molecular Weight:88.14984000
Formula:C5 H12 O
NMR Predictor:Predict (works with chrome or firefox)
EFSA/JECFA Comments:
Racemate.
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:1199 (+/-)-2-methyl-1-butanol
FLAVIS Number:02.076 (Old)
DG SANTE Food Flavourings:02.076 2-methylbutan-1-ol
FEMA Number:3998 (+/-)-2-methyl-1-butanol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2-METHYL-1-BUTANOL
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 99.00 to 100.00 sum of isomers
Additional Assay Information:racemate
Food Chemicals Codex Listed: No
Specific Gravity:0.81500 to 0.82000 @ 25.00 °C.
Pounds per Gallon - (est).: 6.782 to 6.823
Refractive Index:1.40900 to 1.41200 @ 20.00 °C.
Boiling Point: 128.00 to 130.00 °C. @ 760.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure:4.760000 mm/Hg @ 25.00 °C. (est)
Vapor Density:3.0 ( Air = 1 )
Flash Point: 110.00 °F. TCC ( 43.33 °C. )
logP (o/w): 1.290
Soluble in:
 alcohol
 water, 3.22e+004 mg/L @ 25 °C (est)
 water, 2.97E+04 mg/L @ 25 °C (exp)
 
Organoleptic Properties:
Odor Type: roasted
Odor Strength:medium
roasted winey onion fruity fusel alcoholic whiskey
Odor Description:at 100.00 %. roasted wine onion fruity fusel alcoholic whiskey
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Advanced Biotech
2-METHYL 1-BUTANOL MIXED ISOMERS NATURAL
Advanced Biotech
2-METHYL 1-BUTANOL NATURAL
99% min.
Odor: Whiskey
Alfrebro
2-METHYL-1-BUTANOL NATURAL
Odor: Fusel, Wine, Alcoholic
Aurochemicals
2-METHYL BUTANOL, Natural
Axxence Aromatic
2-METHYLBUTYL ALCOHOL Natural, Kosher
Sustainability
Beijing Lys Chemicals
2-Methyl butyl alcohol
EMD Millipore
For experimental / research use only.
2-Methyl-1-butanol
Excellentia International
2-Methyl Butyl Alcohol Natural
Frutarom
NATURAL 2 METHYL 1 BUTANOL
Grau Aromatics
METHYL-2-BUTANOL-1
Inoue Perfumery
2-METHYL BUTANOL
Kunshan Sainty
L-2-Methylbutanol, Natural
M&U International
2-METHYL BUTANOL, Kosher
M&U International
NAT.L-2-METHYLBUTANOL, Kosher
Pearlchem Corporation
Natural 2-Methyl Butanol
Penta International
2-METHYL-1-BUTANOL, Kosher
Penta International
2-METHYL-1-BUTANOL, NATURAL, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
2-Methyl-1-butanol
Sigma-Aldrich
2-Methyl-1-butanol, natural, 99%, FG
Certified Food Grade Products
SRS Aromatics
METHYL 2 BUTANOL-1
Sunaux International
nat.L-2-Methylbutanol
TCI AMERICA
For experimental / research use only.
DL-2-Methyl-1-butanol (Synthetic) >97.0%(GC)
WEN International
2-METHYL-1-BUTANOL Natural
 
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 16 - Keep away from sources of ignition - No Smoking.
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 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:
parenteral-frog LDLo 2448 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.

intraperitoneal-rat LDLo 1900 mg/kg
Journal of Industrial Hygiene and Toxicology. Vol. 27, Pg. 1, 1945.

Dermal Toxicity:
skin-rabbit LD50 3540 ul/kg
American Industrial Hygiene Association Journal. Vol. 23, Pg. 95, 1962.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for 2-methyl-1-butanol usage levels up to:
  1.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.73 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 35.00 (μg/capita/day)
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: 20
 average usual ppmaverage maximum ppm
baked goods: 2.000009.00000
beverages(nonalcoholic): 0.100002.00000
beverages(alcoholic): 0.200004.00000
breakfast cereal: --
cheese: --
chewing gum: 2.0000015.00000
condiments / relishes: --
confectionery froastings: 0.300002.00000
egg products: 0.300002.00000
fats / oils: 0.5000015.00000
fish products: --
frozen dairy: 1.500008.00000
fruit ices: 0.800005.00000
gelatins / puddings: 0.200002.00000
granulated sugar: --
gravies: 0.300002.50000
hard candy: 0.300003.00000
imitation dairy: --
instant coffee / tea: 0.100001.00000
jams / jellies: 0.400004.00000
meat products: --
milk products: 0.100001.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 0.300002.50000
snack foods: 0.400004.00000
soft candy: 0.400004.00000
soups: 0.200002.00000
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

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 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 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

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 72 (FGE.72): Consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids, and related esters evaluated by the JECFA (61st meeting) structurally related to branched- and straight-chain unsaturated carboxylic acids. Esters of these and straight-chain aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 (2010)
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 Flavouring Group Evaluation 72, Revision 1 (FGE.72Rev1): Consideration of aliphatic, branched-chain saturated and unsaturated alcohols, aldehydes, acids, and related esters evaluated by the JECFA (61st meeting) structurally related to branched- and straight-chain unsaturated carboxylic acids, esters of these and straight-chain aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2
View page or View pdf

EPI System: View
NIOSH International Chemical Safety Cards:search
NLM Hazardous Substances Data Bank:Search
Chemical Carcinogenesis Research Information System:Search
EPA Substance Registry Services (TSCA):137-32-6
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :8723
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1105
WGK Germany:1
2-methylbutan-1-ol
Chemidplus:0000137326
RTECS:137-32-6
 
References:
Leffingwell:Chirality or Article
 2-methylbutan-1-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:137-32-6
Pubchem (cid):8723
Pubchem (sid):134973580
Flavornet:137-32-6
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
HMDB (The Human Metabolome Database):Search
FooDB:FDB012107
YMDB (Yeast Metabolome Database):YMDB00567
Export Tariff Code:2905.19.9090
Haz-Map:View
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
Formulations/Preparations:
exists in commerce largely as d-amyl alcohol.
 
Potential Blenders and core components note
For Odor
alliaceous
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
propyl mercaptan
FL/FR
balsamic
opoponax oil (balsamodendron kafal)
FL/FR
opoponax resinoid (balsamodendron kafal)
FR
terpinyl cinnamate
FL/FR
caramellic
diethyl malate
FL/FR
citrus
grapefruit mercaptan
FL/FR
coffee
coffee difuran
FL/FR
creamy
2,3-
butane diol
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
methyl decanoate
FL/FR
3-
methyl-1-pentanol
FL/FR
floral
dimethyl anthranilate
FL/FR
rose oil (rosa damascena) bulgaria
FL/FR
fruity
iso
butyl acetoacetate
FL/FR
butyl anthranilate
FL/FR
butyl hexanoate
FL/FR
diethyl laevo-tartrate
FL/FR
diethyl sebacate
FL/FR
ethyl 3,5,5-trimethyl hexanoate
FR
ethyl heptanoate
FL/FR
ethyl isobutyrate
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
heptanal (aldehyde C-7)
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
ethyl chrysanthemate
FR
hexanol
FL/FR
phenethyl senecioate
FL/FR
honey
methyl hydrocinnamate
FL/FR
rummy
rum extract
FL/FR
sulfurous
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
methyl 3-(methyl thio) propionate
FL/FR
2-
methyl 5-(methyl thio) furan
FL/FR
3-(
methyl thio) hexanol
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
For Flavor
No flavor group found for these
iso
amyl mercaptan
FL
amyl octanoate
FL/FR
iso
amyl tiglate
FL/FR
2-
amyl-5 or 6-keto-1,4-dioxane
FL
butyl angelate
FL/FR
iso
butyraldehyde propylene glycol acetal
FL
diethyl laevo-tartrate
FL/FR
diethyl malate
FL/FR
diethyl trisulfide
FL
(Z+E)-2,5-
dimethyl-3-tetrahydrofuran thiol
FL
(Z+E)-2,5-
dimethyl-3-thioacetoxytetrahydrofuran
FL
dipropyl sulfide
FL
ethyl aconitate
FL
ethyl methyl trisulfide
FL
ethyl propyl disulfide
FL
ethyl propyl trisulfide
FL
farnesyl acetone
FL/FR
geranyl acetoacetate
FL/FR
2-
hexanol
FL/FR
3-
mercapto-2-methyl pentanol
FL
3-
methyl cyclohexanol
FL
methyl hydrocinnamate
FL/FR
2-(
methyl thio) methyl-2-butenal
FL
phenethyl senecioate
FL/FR
propenyl propyl disulfide
FL
iso
propyl disulfide
FL
propyl mercaptan
FL/FR
sorbyl propionate
FL
alliaceous
alliaceous
allyl disulfide
FL
allyl thiopropionate
FL
1,3-
butane dithiol
FL
cyclopentyl mercaptan
FL
dicyclohexyl disulfide
FL
diethyl disulfide
FL
dimethyl trisulfide
FL/FR
dipropyl disulfide
FL/FR
dipropyl trisulfide
FL
3-
mercapto-2-pentanone
FL
methyl 3-mercaptobutanoate
FL
2-
methyl thioacetaldehyde
FL
balsamic
opoponax oil (balsamodendron kafal)
FL/FR
cabbage
methyl 2-thiofuroate
FL
citrus
grapefruit mercaptan
FL/FR
coffee
coffee difuran
FL/FR
corn chip
2-
acetyl-2-thiazoline
FL
eggy
iso
propyl mercaptan
FL
estery
propyl acetate
FL/FR
ethereal
iso
butyl alcohol
FL/FR
ethyl isobutyrate
FL/FR
fatty
iso
amyl laurate
FL/FR
methyl decanoate
FL/FR
floral
rose oil (rosa damascena) bulgaria
FL/FR
fruity
iso
amyl acetoacetate
FL/FR
iso
butyl acetoacetate
FL/FR
butyl anthranilate
FL/FR
butyl hexanoate
FL/FR
diethyl sebacate
FL/FR
dimethyl anthranilate
FL/FR
ethyl heptanoate
FL/FR
hexyl phenyl acetate
FL/FR
2-
pentanone
FL/FR
sorbyl butyrate
FL/FR
terpinyl cinnamate
FL/FR
fusel
iso
amyl alcohol
FL/FR
methyl butyrate
FL/FR
3-
methyl-2-butanol
FL
green
benzaldehyde dimethyl acetal
FL/FR
heptanal (aldehyde C-7)
FL/FR
hexanol
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
hexyl isobutyrate
FL/FR
meaty
(R,S)-2-
mercapto-3-butanol
FL
bis(2-
methyl-3-furyl) disulfide
FL
metallic
3-(
methyl thio) hexanol
FL/FR
musty
2-
methyl 5-(methyl thio) furan
FL/FR
onion
methionol
FL
methyl propyl disulfide
FL
methyl propyl trisulfide
FL
propyl thioacetate
FL
roasted
ethyl 3-(furfuryl thio) propionate
FL
rummy
rum extract
FL/FR
seafood
1,4-
dithiane
FL
sulfurous
butyl mercaptan
FL
diallyl polysulfides
FL
diallyl tetrasulfide
FL
diallyl trisulfide
FL
dimethyl disulfide
FL/FR
dimethyl sulfide
FL/FR
S-
ethyl thioacetate
FL
furfuryl methyl sulfide
FL
furfuryl thiopropionate
FL
3-
mercapto-2-methyl pentanal
FL
methyl 2-(methyl thio) butyrate
FL
methyl 2-methyl-3-furyl disulfide
FL
methyl thiomethyl butyrate
FL
vegetable
methyl 3-(methyl thio) propionate
FL/FR
waxy
allyl nonanoate
FL/FR
butyl undecylenate
FL/FR
ethyl nonanoate
FL/FR
ethyl octanoate
FL/FR
propyl heptanoate
FL/FR
whiskey
3-
methyl-1-pentanol
FL/FR
winey
methyl nonanoate
FL/FR
 
Potential Uses:
FLtropical
 
Occurrence (nature, food, other):note
 bean black bean stem oil
Search Trop Picture
 bean field bean stem oil
Search Trop Picture
 bilberry fruit juice
Search Trop Picture
 champaca concrete @ 0.01%
Data GC Search Trop Picture
 corn silk
Search Trop Picture
 eriocephalus punctulatus oil @ 0.50%
Data GC Search Trop Picture
 kohlrabi stem
Search Trop Picture
 mushroom giant puffball mushroom
Search PMC Picture
 pepper bell pepper fruit
Search Trop Picture
 plum fruit
Search Trop Picture
 spearmint oil
Search Trop Picture
 truffle
Search Picture
 
Synonyms:
 butan-1-ol, 2-methyl-
1-butanol, 2-methyl-
1-butanol, 2-methyl-, (±)-
 di-sec-butyl carbinol
2-methyl butan-1-ol
2-methyl butanol
2-methyl butyl alcohol
2-methyl butyl alcohol natural
(+/-)-2-methyl-1-butanol
DL-2-methyl-1-butanol
2-methyl-1-butanol natural
 methyl-2-butan-1-ol
 methyl-2-butanol-1
2-methyl-N-butanol
(1)-2-methylbutan-1-ol
2-methylbutan-1-ol
2-methylbutanol
nat.L-2-methylbutanol
2-methylbutyl alcohol
 

Articles:

US Patents:7,932,293 - Aldehyde compositions and methods for providing fragrance containing the same
PubMed:Engineering Corynebacterium crenatum to produce higher alcohols for biofuel using hydrolysates of duckweed (Landoltia punctata) as feedstock.
PubMed:Volatile Profiles of Members of the USDA Geneva Malus Core Collection: Utility in Evaluation of a Hypothesized Biosynthetic Pathway for Esters Derived from 2-Methylbutanoate and 2-Methylbutan-1-ol.
PubMed:The dynamics of the HS/SPME-GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions.
PubMed:High-quality Italian rice cultivars: chemical indices of ageing and aroma quality.
PubMed:A new hemiterpene glycoside from the ripe tomatoes.
PubMed:The exometabolome of Clostridium thermocellum reveals overflow metabolism at high cellulose loading.
PubMed:Differential field responses of the little fire ant, Wasmannia auropunctata (Roger), to alarm pheromone enantiomers.
PubMed:Production of volatiles in fresh-cut apple: effect of applying alginate coatings containing linoleic acid or isoleucine.
PubMed:Metabolic engineering of microorganisms for the production of higher alcohols.
PubMed:Analysis of volatile components of cape gooseberry (Physalis peruviana L.) grown in Turkey by HS-SPME and GC-MS.
PubMed:Tumor necrosis factor-related apoptosis-inducing ligand regulates hallmark features of airways remodeling in allergic airways disease.
PubMed:Salmeterol attenuates chemotactic responses in rhinovirus-induced exacerbation of allergic airways disease by modulating protein phosphatase 2A.
PubMed:Effect of high oxygen and high carbon dioxide atmosphere packaging on the microbial spoilage and shelf-life of fresh-cut honeydew melon.
PubMed:Characterization of volatile components in makgeolli, a traditional Korean rice wine, with or without pasteurization, during storage.
PubMed:Widely applicable synthesis of enantiomerically pure tertiary alkyl-containing 1-alkanols by zirconium-catalyzed asymmetric carboalumination of alkenes and palladium- or copper-catalyzed cross-coupling.
PubMed:Furry pet allergens, fungal DNA and microbial volatile organic compounds (MVOCs) in the commercial aircraft cabin environment.
PubMed:A survey of insect assemblages responding to volatiles from a ubiquitous fungus in an agricultural landscape.
PubMed:Muscodor albus volatiles control toxigenic fungi under Controlled Atmosphere (CA) storage conditions.
PubMed:Characterisation of tequila according to their major volatile composition using multilayer perceptron neural networks.
PubMed:Control over the color transition behavior of polydiacetylene vesicles using different alcohols.
PubMed:Volatile organic compounds derived from 2-keto-acid decarboxylase in Microcystis aeruginosa.
PubMed:Evaluation of fast volatile analysis for detection of Botrytis cinerea infections in strawberry.
PubMed:Unusual dielectric strength of Debye relaxation in monohydroxy alcohols upon mixing.
PubMed:Thermal decomposition of 1-pentanol and its isomers: a theoretical study.
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:Volatile emissions from an epiphytic fungus are semiochemicals for eusocial wasps.
PubMed:The effect of alcohol structures on the interaction mode with the hexameric capsule of resorcin[4]arene.
PubMed:Quorum sensing activity in Ophiostoma ulmi: effects of fusel oils and branched chain amino acids on yeast-mycelial dimorphism.
PubMed:Sequencing and characterizing odorant receptors of the cerambycid beetle Megacyllene caryae.
PubMed:A novel synthetic odorant blend for trapping of malaria and other African mosquito species.
PubMed:Optimization of fermentation conditions for production of the jabuticaba (Myrciaria cauliflora) spirit using the response surface methodology.
PubMed:Production of volatile organic compounds by mycobacteria.
PubMed:Branched-chain higher alcohols.
PubMed:Current knowledge on isobutanol production with Escherichia coli, Bacillus subtilis and Corynebacterium glutamicum.
PubMed:Development of a headspace trap HRGC/MS method for the assessment of the relevance of certain aroma compounds on the sensorial characteristics of commercial apple juice.
PubMed:Engineering Bacillus subtilis for isobutanol production by heterologous Ehrlich pathway construction and the biosynthetic 2-ketoisovalerate precursor pathway overexpression.
PubMed:Outlining a future for non-Saccharomyces yeasts: selection of putative spoilage wine strains to be used in association with Saccharomyces cerevisiae for grape juice fermentation.
PubMed:Microbial ethanol production: experimental study and multivariate evaluation.
PubMed:Time-resolved gas-phase kinetic, quantum chemical, and RRKM studies of reactions of silylene with alcohols.
PubMed:Evolution, genomic analysis, and reconstruction of isobutanol tolerance in Escherichia coli.
PubMed:Use of the valine biosynthetic pathway to convert glucose into isobutanol.
PubMed:Relationship between changes in the total concentration of acetic acid bacteria and major volatile compounds during the acetic acid fermentation of white wine.
PubMed:Analytical aspects of cyanobacterial volatile organic compounds for investigation of their production behavior.
PubMed:The effect of raw material contamination with mycotoxins on the composition of alcoholic fermentation volatile by-products in raw spirits.
PubMed:Identification of a pheromone regulating caste differentiation in termites.
PubMed:Engineering Corynebacterium glutamicum for isobutanol production.
PubMed:Influence of pre-cure freezing on the profile of volatile compounds during the processing of Iberian hams.
PubMed:New syntheses of 1,7-dimethylnonyl propanoate, the western corn rootworm pheromone, in four different ways via cross metathesis, alkylation and coupling reactions.
PubMed:Aromatic potential of botrytized white wine grapes: identification and quantification of new cysteine-S-conjugate flavor precursors.
PubMed:Predicting the adsorption of second generation biofuels by polymeric resins with applications for in situ product recovery (ISPR).
PubMed:Pentanol isomer synthesis in engineered microorganisms.
PubMed:Volatile antimicrobials from Muscodor crispans, a novel endophytic fungus.
PubMed:The use of headspace solid phase microextraction for the characterization of volatile compounds in olive oil matrices.
PubMed:Production of 2-methyl-1-butanol in engineered Escherichia coli.
PubMed:Filament formation in Saccharomyces cerevisiae--a review.
PubMed:Microbial volatile organic compounds in the air of moldy and mold-free indoor environments.
PubMed:Detection of fungal development in closed spaces through the determination of specific chemical targets.
PubMed:Non-fermentative pathways for synthesis of branched-chain higher alcohols as biofuels.
PubMed:Potential of the volatile-producing fungus Muscodor albus for control of building molds.
PubMed:Genetic diversity of volatile components in Xinjiang Wild Apple (Malus sieversii).
PubMed:Using generic pheromone lures to expedite identification of aggregation pheromones for the cerambycid beetles Xylotrechus nauticus, Phymatodes lecontei, and Neoclytus modestus modestus.
PubMed:Development of synthetic food-related attractant for Carpophilus davidsoni and its effectiveness in the stone fruit orchards in southern Australia.
PubMed:GC-MS SPME profiling of rhizobacterial volatiles reveals prospective inducers of growth promotion and induced systemic resistance in plants.
PubMed:Metabolite production of yeasts on a strawberry-agar during storage at 7 degrees C in air and low oxygen atmosphere.
PubMed:Production of volatile compounds by Rhizopus oligosporus during soybean and barley tempeh fermentation.
PubMed:Volatile metabolite production of spoilage micro-organisms on a mixed-lettuce agar during storage at 7 degrees C in air and low oxygen atmosphere.
PubMed:Ideal mixing behavior of the debye process in supercooled monohydroxy alcohols.
PubMed:Dynamics of glass-forming liquids. IX. Structural versus dielectric relaxation in monohydroxy alcohols.
PubMed:Dynamics of glass-forming liquids. VIII. Dielectric signature of probe rotation and bulk dynamics in branched alkanes.
PubMed:Rapid identification of microbial VOCs from tobacco molds using closed-loop stripping and gas chromatography/time-of-flight mass spectrometry.
PubMed:Growth and production of volatiles by Staphylococcus carnosus in dry sausages: Influence of inoculation level and ripening time.
PubMed:An efficient and general route to reduced polypropionates via Zr-catalyzed asymmetric CC bond formation.
PubMed:Effects of including silage in the diet on volatile compound profiles in Montasio cheese and their modification during ripening.
PubMed:Higher-alcohols biorefinery: improvement of catalyst for ethanol conversion.
PubMed:Volatiles in a sausage surface model-influence of Penicillium nalgiovense, Pediococcus pentosaceus, ascorbate, nitrate and temperature.
PubMed:Changes in the order of elution of some organic compounds in high-resolution gas chromatography on polar columns depending on the injection method and water content in the sample.
PubMed:Determination of major compounds in sweet wines by headspace solid-phase microextraction and gas chromatography.
PubMed:Microbiological and fermentation characteristics of togwa, a Tanzanian fermented food.
PubMed:Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O.
PubMed:Growth and aroma production by Staphylococcus xylosus, S. carnosus and S. equorum--a comparative study in model systems.
PubMed:Investigations of aroma volatile biosynthesis under anoxic conditions and in different tissues of "Redchief Delicious" apple fruit (Malus domestica Borkh.).
PubMed:Volatile metabolites from actinomycetes.
PubMed:Total synthesis of nafuredin, a selective NADH-fumarate reductase inhibitor.
PubMed:Significance of volatile compounds produced by spoilage bacteria in vacuum-packed cold-smoked salmon (Salmo salar) analyzed by GC-MS and multivariate regression.
PubMed:Effect of carbohydrate substrate on fermentation by kefir yeast supported on delignified cellulosic materials.
PubMed:Trapping social wasps (Hymenoptera: Vespidae) with acetic acid and saturated short chain alcohols.
PubMed:Characterisation of whiskeys using solid-phase microextraction with gas chromatography-mass spectrometry.
PubMed:Volatiles from Fusarium verticillioides (Sacc.) nirenb. and their attractiveness to nitidulid beetles.
PubMed:Utilization of fluorescein sodium salt for the indirect fluorimetric detection in micellar electrokinetic chromatography.
PubMed:Evaluation of skin damage caused by percutaneous absorption enhancers using fractal analysis.
PubMed:Gas chromatographic determination of volatile congeners in spirit drinks: interlaboratory study.
PubMed:Qualitative identification of volatile metabolites from two fungi and three bacteria species cultivated on two media.
PubMed:Pyruvate decarboxylase catalyzes decarboxylation of branched-chain 2-oxo acids but is not essential for fusel alcohol production by Saccharomyces cerevisiae.
PubMed:Prediction of Phase Behavior in Microemulsion Systems Using Artificial Neural Networks
PubMed:Identification of volatile metabolites from five fungal species cultivated on two media.
PubMed:Determination of alpha-alkyl-alpha-amino acids and alpha-amino alcohols by chiral-phase capillary gas chromatography and reverse-phase high-performance liquid chromatography.
PubMed:By-product inhibition effects on ethanolic fermentation by Saccharomyces cerevisiae.
PubMed:Stereospecific reductions of 2-en-1-ols catalyzed by Clostridium kluyveri.
 
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