• Advanced Biotech
  • Alfrebro
    • Alfrebro LLC
      Let's get reacquainted
      Building great taste with aroma chemicals, extracts, and distillates
      The Alfrebro brand was established in the early 1900s by Alex Fries & Brothers, a Cincinnati Flavor Company. In 1980, the brand was re-launched as an aroma chemical manufacturer. Since its inception, Alfrebro’s primary focus has been to provide quality natural and high value synthetic chemicals.
      Email: Sarah Forbis
      Email: Sales
      Voice: 513-539-3021
      Fax: 513-539-7372
      US Voice: 513-539-7373
  • Axxence Aromatic
    • Axxence Aromatic GmbH
      We bring nature to your flavour
      Dedicated to provide the best possible quality and supply service of natural aroma ingredients.
      Axxence Aromatic is entirely dedicated to provide the best possible quality and supply service of natural aroma ingredients to the Flavour & Fragrance Industry worldwide.
      Email: Service
      Voice: +49.2822.68561.0
      Fax: +49.2822.68561.39
      Products List: View
      399800 2-METHYLBUTYL ALCOHOL Natural, Kosher
  • Beijing Lys Chemicals
    • Beijing Lys Chemicals Co, LTD.
      From Grams to Tons
      Fine chemical high-tech company which contains R&D, production, and sales.
      BEIJING LYS CHEMICALS CO, LTD, established in 2004, is a fine chemical high-tech company which contains R&D, production, and sales. We mainly engaged in export and technology development of flavor and fragrance materials and pharmaceutical intermediates. We have nearly 500 kinds of products, from grams to tons, exported to USA, Europe, South Asia and etc. And we custom manufacture new products according to customers’ needs, and serve good quality products and service. Our goal is to become a fine chemical enterprise which could provide special products and services.
      Email: Mr. Jia
      Email: Mr. Guo
      Voice: 86-10-68418738
      Fax: 86-10-68418739
      Mr. Guo86-10-68483445
      Mr. Guo86-10-68418739
      10102 2-Methyl butyl alcohol
  • Excellentia International
    • Excellentia International
      Ingredients by Nature
      Exceptional quality and excellence in meeting our customers requirements.
      Excellentia International was founded in 2010 through the merger of Excellentia Flavors LLC and Polarome International. Collectively, these companies account for more than one hundred years of industry experience, and are recognized for exceptional quality and excellence in meeting our customers’ requirements.
      Email: Info
      Email: Sales
      Email: Regulatory
      Voice: 732.749.9840
      Our Services
      2-Methyl Butyl Alcohol Natural
  • M&U International
    • M&U International LLC
      Steady supply & demand
      Meeting customers increasing demands at home as well as abroad.
      M&U dedicates itself to the development and production of new products as well as continuously promoting those new products. We’ve maintained a steady supply&demand relationship with a large number of manufacturers at home and abroad. We’ve developed an extensive network and because of our relationships with these manufacturers, we’re able to provide a stable supply of great quality materials. We’re located in China’s largest communications hub, Shanghai and in the U.S. near one of the largest sea ports on the East Coast. The strategic locations of our facilities ensure convenient, prompt and secure delivery of our products to our customers. We warmly welcome your inquiries, come witness our solemn commitment for yourself.
      Email: Sales
      US Email: Sales
      Voice: +86-21-32515501 60762991 60762992
      Fax: +86-21-32515502 64204960
      US Voice: 908-359-9000
      US Fax: 908-359-9002
      N0104 NAT.L-2-METHYLBUTANOL, Kosher
      A0250 2-METHYL BUTANOL, Kosher
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
      US Email: Technical Services
      US Email: Sales
      US Voice: (973) 740-2300
      US Fax: (973) 740-1839
      13-29700 2-METHYL-1-BUTANOL, Kosher
      13-29701 2-METHYL-1-BUTANOL, NATURAL, Kosher
  • Sigma-Aldrich
    • Sigma-Aldrich
      Complete Supply Chain
      The perfect blend of products and services that bring your creativity to life.
      Sigma-Aldrich is a leading Life Science and High Technology company dedicated to providing high-quality, safe and certified flavor ingredients with transparent and easily accessible documentation to customers around the globe. Sigma-Aldrich also provides a suite of analytical tools that allow food analysts to simplify sample preparation, cleanup and analysis steps, while increasing sensitivity to trace ingredients and harmful substances to meet regulations and quality standards.
      Email: Information
      US Email: Sales
      US Voice: 800-244-1173
      US Fax: 800-368-4661
      Certified Food Grade Products
      W399817 2-Methyl-1-butanol, natural, 99%, FG
  • SRS Aromatics
    • SRS Aromatics Ltd
      For over 25 years
      Bringing flavour and fragrance into your world.
      As suppliers / distributors of ingredients to the fragrance and flavour industries, our goal is to provide high quality materials at competitive prices with an exceptional level of service. Established in 1984, SRS Aromatics Ltd is an independent family owned business which has become very well-respected within the fragrance and flavour industry as a reliable and trustworthy partner. Over the years this has allowed the company to develop strong relationships with many global manufacturers; several of whom we represent in the UK. A core aim of our business is to work extremely closely with both our suppliers and customers to maximise service levels with minimum disruption to supply.
      Email: Info
      Email: Sales
      Voice: +44 (0) 1284 704076
      Fax: +44 (0) 1284 760819
  • Sunaux International
    • Sunaux International
      Buy With Confidence
      We have industry leading processes and procedures to ensure nothing but the most reliable product.
      Sunaux International was founded in 2012 by the owner Mr.John Felton after spending 18 years involved in developing global business in the aromatic chemicals, fragrance and flavour compounds business.
      Email: John Felton
      Email: Stephen Zhou (Sales)
      Voice: 0512-57995626
      Fax: 0512-57570299
      N0113 nat.L-2-Methylbutanol
Synonyms   Articles   Notes   Search
2-methylbutan-1-ol (Click)
CAS Number: 137-32-6
ECHA EINECS - REACH Pre-Reg: 205-289-9
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
IBM Patents: Obtain
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
Synonyms   Articles   Notes   Search   Top
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
Synonyms   Articles   Notes   Search   Top
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
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
Synonyms   Articles   Notes   Search   Top
Advanced Biotech
Advanced Biotech
99% min.
Odor: Whiskey
Odor: Fusel, Wine, Alcoholic
Axxence Aromatic
Beijing Lys Chemicals
2-Methyl butyl alcohol
EMD Millipore
For experimental / research use only.
Excellentia International
2-Methyl Butyl Alcohol Natural
Grau Aromatics
Inoue Perfumery
Kunshan Sainty
L-2-Methylbutanol, Natural
M&U International
M&U International
Pearlchem Corporation
Natural 2-Methyl Butanol
Penta International
Penta International
Santa Cruz Biotechnology
For experimental / research use only.
2-Methyl-1-butanol, natural, 99%, FG
Certified Food Grade Products
SRS Aromatics
Sunaux International
For experimental / research use only.
DL-2-Methyl-1-butanol (Synthetic) >97.0%(GC)
WEN International
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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
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
parenteral-frog LDLo  2448 mg/kg
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
Synonyms   Articles   Notes   Search   Top
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
Click here to view publication 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: --
Synonyms   Articles   Notes   Search   Top
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
Chemidplus: 0000137326
RTECS: 137-32-6
Synonyms   Articles   Notes   Search   Top
Leffingwell: chirality
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 137-32-6
Pubchem (cid): 8723
Pubchem (sid): 134973580
Flavornet: 137-32-6
Pherobase: View
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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
HMDB (The Human Metabolome Database): Search
YMDB (Yeast Metabolome Database): YMDB00567
Export Tariff Code: 2905.19.9090
Haz-Map: View
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Wikipedia: View
RSC Learn Chemistry: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
exists in commerce largely as d-amyl alcohol.
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 allyl disulfideFL
 allyl nonanoateFL/FR
 allyl thiopropionateFL
isoamyl acetoacetateFL/FR
isoamyl laurateFL/FR
isoamyl mercaptanFL
 amyl octanoateFL/FR
isoamyl tiglateFL/FR
2-amyl-5 or 6-keto-1,4-dioxaneFL
 benzaldehyde dimethyl acetalFL/FR
2,3-butane diolFR
1,3-butane dithiolFL
isobutyl acetoacetateFL/FR
isobutyl alcoholFL/FR
 butyl angelateFL/FR
 butyl anthranilateFL/FR
 butyl hexanoateFL/FR
 butyl mercaptanFL
 butyl undecylenateFL/FR
isobutyraldehyde propylene glycol acetalFL
 coffee difuranFL/FR
 cyclopentyl mercaptanFL
 diallyl polysulfidesFL
 diallyl tetrasulfideFL
 diallyl trisulfideFL
 dicyclohexyl disulfideFL
 zinc chelate of L-lysinate HCl 
 diethyl disulfideFL
 diethyl laevo-tartrateFL/FR
 diethyl malateFL/FR
 diethyl sebacateFL/FR
 diethyl trisulfideFL
 dimethyl anthranilateFL/FR
 dimethyl disulfideFL/FR
 dimethyl sulfideFL/FR
 dimethyl trisulfideFL/FR
(Z+E)-2,5-dimethyl-3-tetrahydrofuran thiolFL
 dipropyl disulfideFL/FR
 dipropyl sulfideFL
 dipropyl trisulfideFL
 ethyl 3-(furfuryl thio) propionateFL
 ethyl 3,5,5-trimethyl hexanoateFR
 ethyl aconitateFL
 ethyl chrysanthemateFR
 ethyl heptanoateFL/FR
 ethyl methyl trisulfideFL
 ethyl nonanoateFL/FR
 ethyl octanoateFL/FR
 ethyl propyl disulfideFL
 ethyl propyl trisulfideFL
S-ethyl thioacetateFL
 farnesyl acetoneFL/FR
 furfuryl methyl sulfideFL
 furfuryl thiopropionateFL
 geranyl acetoacetateFL/FR
 grapefruit mercaptanFL/FR
 heptanal (aldehyde C-7)FL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
 hexyl isobutyrateFL/FR
 hexyl phenyl acetateFL/FR
3-mercapto-2-methyl pentanalFL
3-mercapto-2-methyl pentanolFL
 methyl 2-(methyl thio) butyrateFL
 methyl 2-methyl-3-furyl disulfideFL
 methyl 2-thiofuroateFL
 methyl 3-(methyl thio) propionateFL/FR
 methyl 3-mercaptobutanoateFL
2-methyl 5-(methyl thio) furanFL/FR
 methyl decanoateFL/FR
 methyl hydrocinnamateFL/FR
 methyl nonanoateFL/FR
 methyl propyl disulfideFL
 methyl propyl trisulfideFL
3-(methyl thio) hexanolFL/FR
2-(methyl thio) methyl-2-butenalFL
2-methyl thioacetaldehydeFL
 methyl thiomethyl butyrateFL
bis(2-methyl-3-furyl) disulfideFL
 opoponax oil (balsamodendron kafal)FL/FR
 opoponax resinoid (balsamodendron kafal)FR
 phenethyl senecioateFL/FR
 propenyl propyl disulfideFL
isopropyl disulfideFL
 propyl heptanoateFL/FR
 propyl mercaptanFL/FR
isopropyl mercaptanFL
 propyl thioacetateFL
 rose oil (rosa damascena) bulgariaFL/FR
 sorbyl butyrateFL/FR
 sorbyl propionateFL
 terpinyl cinnamateFL/FR
Synonyms   Articles   Notes   Search   Top
Potential Uses:
Synonyms   Articles   Notes   Search   Top
Natural Occurrence in: note
 calvatia gigantea
GRIN Trop Picture
 champaca concrete @ 0.01%
Data  GC  GRIN Trop Picture
 eriocephalus punctulatus oil @ 0.50%
Data  GC  GRIN Trop Picture
Synonyms   Articles   Notes   Search   Top
 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 natural
2-methylbutyl alcohol
Synonyms   Articles   Notes   Search   Top
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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Soluble in:
 water, 3.22e+004 mg/L @ 25 °C (est)
 water, 2.97E+04 mg/L @ 25 °C (exp)
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