Determine the necessary mass, volume, or concentration for preparing a solution.
| Activity Type | Relation | Activity value | Units | Action Type | Journal | PubMed Id | doi | Assay Aladdin ID |
|---|
anhydrous, ≥99% Anhydrous Grade for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Room temperature Ships FedEx DG Service Check lot-specific COA for exact specifications.
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Cited in 45 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
| Canonical Smiles | CC(C)CCO |
|---|---|
| IUPAC Name | 3-methylbutan-1-ol |
| InChIKey | PHTQWCKDNZKARW-UHFFFAOYSA-N |
| INCHI | 1S/C5H12O/c1-5(2)3-4-6/h5-6H,3-4H2,1-2H3 |
| Isomeric SMILES | CC(C)CCO |
| WGK Germany | 1 |
| RTECS | EL5425000 |
| UN Number | 1105 |
| Packing Group | II |
| Molecular Weight | 88.15 |
| Beilstein | 1718835 |
| Reaxy-Rn | 1718835 |
| Reaxys-RN_link_address | https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1718835&ln= |
Comprehensive hazard, handling, storage, and regulatory compliance document.
Download SDS →Lot-specific quality data. Enter your lot number to retrieve the exact COA.
Look up COA →Full quality attributes and acceptance criteria for this grade.
View spec sheet →Taxonomy Tree
| Kingdom | Organic compounds |
|---|---|
| Superclass | Organic oxygen compounds |
| Class | Organooxygen compounds |
| Subclass | Alcohols and polyols |
| Intermediate Tree Nodes | Not available |
| Direct Parent | Primary alcohols |
| Alternative Parents | Hydrocarbon derivatives |
| Molecular Framework | Aliphatic acyclic compounds |
| Substituents | Hydrocarbon derivative - Primary alcohol - Aliphatic acyclic compound |
| Description | This compound belongs to the class of organic compounds known as primary alcohols. These are compounds comprising the primary alcohol functional group, with the general structure RCOH (R=alkyl, aryl). |
| External Descriptors | a small molecule |
| Activity Type | Relation | Activity value | Units | Action Type | Journal | PubMed Id | doi | Assay Aladdin ID |
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Find and download the COA for your product by matching the lot number on the packaging.
| Lot Number | Certificate Type | Date | Item |
|---|---|---|---|
| Certificate of Analysis | Jan 06, 2026 | M119838 | |
| Certificate of Analysis | Jan 06, 2026 | M119838 | |
| Certificate of Analysis | Nov 20, 2025 | M119838 | |
| Certificate of Analysis | Oct 15, 2022 | M119838 | |
| Certificate of Analysis | Oct 15, 2022 | M119838 | |
| Certificate of Analysis | Oct 15, 2022 | M119838 | |
| Certificate of Analysis | Oct 15, 2022 | M119838 | |
| Certificate of Analysis | Oct 15, 2022 | M119838 | |
| Certificate of Analysis | Oct 15, 2022 | M119838 | |
| Certificate of Analysis | Oct 15, 2022 | M119838 | |
| Certificate of Analysis | Aug 23, 2021 | M119838 | |
| Certificate of Analysis | Aug 23, 2021 | M119838 |
| Refractive Index | 1.406 |
|---|---|
| Flash Point(°F) | 113℉ |
| Flash Point(°C) | 45℃ |
| Boil Point(°C) | 130 °C |
| Melt Point(°C) | -117°C |
| Molecular Weight | 88.150 g/mol |
| XLogP3 | 1.200 |
| Hydrogen Bond Donor Count | 1 |
| Hydrogen Bond Acceptor Count | 1 |
| Rotatable Bond Count | 2 |
| Exact Mass | 88.0888 Da |
| Monoisotopic Mass | 88.0888 Da |
| Topological Polar Surface Area | 20.200 Ų |
| Heavy Atom Count | 6 |
| Formal Charge | 0 |
| Complexity | 25.100 |
| Isotope Atom Count | 0 |
| Defined Atom Stereocenter Count | 0 |
| Undefined Atom Stereocenter Count | 0 |
| Defined Bond Stereocenter Count | 0 |
| Undefined Bond Stereocenter Count | 0 |
| The total count of all stereochemical bonds | 0 |
| Covalently-Bonded Unit Count | 1 |
| 1. Yunzi Feng, Ziming Xie, Mingtao Huang, Xing Tong, Sha Hou, Hoeseng Tin, Mouming Zhao. (2023) Decoding temperature-driven microbial community changes and flavor regulation mechanism during winter fermentation of soy sauce. FOOD RESEARCH INTERNATIONAL, [PMID:38225154] [10.1016/j.foodres.2023.113756] |
| 2. Huang Yicheng, Yin Liying, Xu Wenqi, Duan Cuicui, Ma Fumin, Ma Yanli, Li Xiaolei, Li Dan. (2023) Antioxidant capacity and flavor compounds of lily rice wine fermented with aroma-producing yeasts. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, [PMID:] [10.1007/s00217-023-04423-6] |
| 3. Hua Liu, Xingguang Chen, Jian Lu, Dianhui Wu. (2023) Evaluation of the differences between low-salt solid-state fermented soy sauce and high-salt diluted-state fermented soy sauce in China: from taste-active compounds and aroma-active compounds to sensory characteristics. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, [PMID:37574531] [10.1002/jsfa.12924] |
| 4. Chang Liu, Yue Xu, Haikuan Yuan, Guangxin Tian, Xiaolan Qin, Boxuan Lou, Xijian Liu, Lijuan Zhang, Jie Lu. (2023) Solubility determination, dissolution properties and solid transformation of resmetirom (form A) in heptane and seven alcohols. RSC Advances, 13 (32): (22172-22184). [PMID:37520754] [10.1039/D3RA02521G] |
| 5. Chunlei Tan, Liang Tao, Jing Xie, Zhijin Yu, Yang Tian, Cunchao Zhao. (2023) The Effects of Ultrasonic and Gamma Irradiation on the Flavor of Potato Wines Investigated by Sensory Omics. Foods, 12 (15): (2821). [PMID:37569090] [10.3390/foods12152821] |
| 6. Xin-He Duan, Yi Li, Hong-Wei Li, Yuqing Wu. (2023) Accurate ethanol determination in Chinese Baijiu based on red-emitted carbon quantum dots (CQDs) and a simple pH correction. FOOD CHEMISTRY, [PMID:37429243] [10.1016/j.foodchem.2023.136733] |
| 7. Yuzhu Li, Kangzhuo Yang, Zhanglan He, Zhipeng Liu, Jialing Lu, Dong Zhao, Jia Zheng, Michael C. Qian. (2023) Can Electronic Nose Replace Human Nose?─An Investigation of E-Nose Sensor Responses to Volatile Compounds in Alcoholic Beverages. ACS Omega, [PMID:37179643] [10.1021/acsomega.3c01140] |
| 8. Haichao Cao, Yue Chen, Zhigang Qian, Tingjie Huang, Nan Zou, Daxia Zhang, Wei Mu, Beixing Li, Feng Liu. (2023) Amphiphilicity-Driven Small Alcohols Regulate the Flexibility of Pesticide-Loaded Microcapsules for Better Foliar Adhesion and Utilization. ACS Applied Materials & Interfaces, [PMID:37077037] [10.1021/acsami.3c01221] |
| 9. Hangxin Zhu, Hongyan Yang, Xianyu Zhou, Huan Li, Ruiqi Feng, Fang Yuan, Siyi Pan, Xiaoyun Xu. (2023) Effect of DAP and glutamine supplementation on sulfur-containing volatiles and sensory properties of Chardonnay wine fermented with Saccharomyces cerevisiae yeast. JOURNAL OF FOOD SCIENCE, 88 (4): (1392-1408). [PMID:36855306] [10.1111/1750-3841.16503] |
| 10. Huang Yicheng, Zhong Meiqiao, Mu Siyu, Han Yan, Shi Yu, Li Xiaolei, Li Dan. (2022) Assessment of the contributions of Saccharomyces cerevisiae, Hansenula sp. and Pichia kudriavzevii to volatile organic compounds and sensory characteristics of waxy rice wine. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 249 (3): (685-697). [PMID:] [10.1007/s00217-022-04165-x] |
| 11. Mai Han, Yuanyuan Han, Houchun Yan, Huanhuan Gui, Weizhen Sun, Qingsong Li. (2021) Liquid-liquid equilibrium for ternary systems of 2,2,2-trifluoroethanol, water and different extractants at 303.2 K. JOURNAL OF CHEMICAL THERMODYNAMICS, [PMID:] [10.1016/j.jct.2021.106649] |
| 12. Chun-Mei Zhang, Ming-Jie Xu, Yuan Gong, Xue-Wei Li, Jin-Jin Huang, Sheng-Fang Zhou, Ke Xing, Sheng Qin. (2020) Identification and characterization of nematicidal activity of organic volatiles from a Pseudomonad rhizobacterium. Rhizosphere, [PMID:] [10.1016/j.rhisph.2020.100244] |
| 13. Zhencai Dong, Chao Xu, Yongmin Wu, Weiping Tang, Shufeng Song, Jianyao Yao, Zhengyong Huang, Zhaoyin Wen, Li Lu, Ning Hu. (2019) Dual Substitution and Spark Plasma Sintering to Improve Ionic Conductivity of Garnet Li7La3Zr2O12. Nanomaterials, 9 (5): (721). [PMID:31083313] [10.3390/nano9050721] |
| 14. Huanxin Li, Junwei Zhang, Yonghui Dou, Li Xu, Guoji Liu. (2018) Measurement and thermodynamic modelling of ternary liquid-liquid equilibrium for extraction of (1R,2R)-(−)-1,2-Diaminocyclohexane from aqueous solution with C4–C5 alcohols at different temperatures. JOURNAL OF CHEMICAL THERMODYNAMICS, [PMID:] [10.1016/j.jct.2018.01.013] |
| 15. Xianli Gao, Junke Zhang, Joe M. Regenstein, Yiyun Yin, Cunshan Zhou. (2017) Characterization of taste and aroma compounds in Tianyou, a traditional fermented wheat flour condiment. FOOD RESEARCH INTERNATIONAL, [PMID:29579914] [10.1016/j.foodres.2017.12.063] |
| 16. Ning Xu, Yaqi Liu, Yong Hu, Mengzhou Zhou, Chao Wang, Dongsheng Li. (2016) Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce. JOURNAL OF FOOD SCIENCE, 81 (8): (C1883). [PMID:27464006] [10.1111/1750-3841.13396] |
| 17. Yao Feng, Yi Bin, Shen Caihong, Tao Fei, Liu Yumin, Lin Zhixin, Xu Ping. (2015) Chemical Analysis of the Chinese Liquor Luzhoulaojiao by Comprehensive Two-Dimensional Gas Chromatography/Time-of-Flight Mass Spectrometry. Scientific Reports, 5 (1): (1-6). [PMID:25857434] [10.1038/srep09553] |
| 18. Yunzi Feng, Guowan Su, Haifeng Zhao, Yu Cai, Chun Cui, Dongxiao Sun-Waterhouse, Mouming Zhao. (2014) Characterisation of aroma profiles of commercial soy sauce by odour activity value and omission test. FOOD CHEMISTRY, [PMID:25148982] [10.1016/j.foodchem.2014.06.057] |
| 19. Guanmian Wei, Ziyi Zhang, Feiran Zhao, Yaxin Sang, Joe M. Regenstein, Peng Zhou. (2024) Characteristic aroma compounds during the fermentation of Chinese steamed bread fermented with different starters. FOOD CHEMISTRY, [PMID:38901353] [10.1016/j.foodchem.2024.140151] |
| 20. Baoqing Bai, Lanqi Zhang, Ying Zhang, Bin Feng, Tao Bo, Jinhua Zhang, Sanhong Fan, Yukun Yang. (2024) Comparative analysis of flavor characteristics of two rounds of Qingxiangxing Baijiu by GC×GC-TOFMS, HS-GC-IMS, GC-E-nose and E-tongue. Food Bioscience, [PMID:] [10.1016/j.fbio.2024.105789] |
| 21. Chu Yajing, Ge Dianlong, Zhou Jijuan, Liu Yue, Zheng Xiangxue, Liu Wenting, Ke Li, Lu Yan, Chu Yannan. (2024) Controlling glycolysis to generate characteristic volatile organic compounds of lung cancer cells. Scientific Reports, 14 (1): (1-11). [PMID:39020066] [10.1038/s41598-024-67379-x] |
| 22. Xin-He Duan, Hong-Wei Li, Yi Li, Zhijiu Huang, Sha Liu, Yuqing Wu. (2024) Determination of acetaldehyde in Chinese Baijiu based on the light-activated oxidase-mimic activity of fluorine-containing carbon dots (dF-CDs). SENSORS AND ACTUATORS B-CHEMICAL, [PMID:] [10.1016/j.snb.2024.136356] |
| 23. Jijuan Zhou, Dianlong Ge, Yue Liu, Yajing Chu, Xiangxue Zheng, Yan Lu, Yannan Chu. (2024) Developing Multiple Media Approach to Investigate Reproducible Characteristic VOCs of Lung Cancer Cells. ANALYTICAL CHEMISTRY, [PMID:39692311] [10.1021/acs.analchem.4c03894] |
| 24. Longxin Wang, Qianrui Zhao, Guangpeng Wu, Pengze Wang, Meng Zhou, Zhiyong Wu, Miao Lai, Mingqin Zhao. (2024) Enzymatic synthesis of pyridine heterocyclic compounds and their thermal stability. Heliyon, [PMID:38961989] [10.1016/j.heliyon.2024.e32435] |
| 25. Wei Wei, Donghui Li, Xiaoxuan Yan, Xujia Mu, Zhiyi Li, Zhijun Liu. (2024) Novel DETA-Isobutanol biphasic solvent for post-combustion CO2 capture: High cyclic capacity and low energy consumption. Carbon Capture Science & Technology, [PMID:] [10.1016/j.ccst.2024.100235] |
| 26. Jialing Lu, Jia Zheng, Dong Zhao, Yan Xu, Shuang Chen. (2025) The Effect of Ethanol on the Compound Thresholds and Aroma Perception in Chinese Baijiu. MOLECULES, 30 (4): (933). [PMID:40005243] [10.3390/molecules30040933] |
| 27. Tianyu Ma, Chunguang Wang, Xinyue Zhang, Yuxuan Zhu, Jiani Liu, Jian Sun, Baoqing Zhu, Dongqing Ye. (2024) Unveiling the aromatic diversity of Fermented mango juices through 40 plant-derived Lactiplantibacillus plantarum. FOOD CHEMISTRY, [PMID:39642420] [10.1016/j.foodchem.2024.142026] |
| 28. Mingzhu Zhou, Yiting Lu, Jinyu Yu, Chao Wang, Wei Yu, Liu Shi, Wenjin Wu, Lan Wang, Yu Qiao. (2025) Characterization of off-flavor compounds in ready-to-heat roasted catfish after reheating by sensomics approach. Food Chemistry-X, [PMID:40831966] [10.1016/j.fochx.2025.102872] |
| 29. Jiacheng Li, Cong Li, Xueli Chen, Xianyan Liao, Hui Zhou, Baocai Xu, Li Zhang, Liming Jiang. (2025) Characteristic aroma changes during the sauce-flavoured black pork processing based on HS-SPME-GC-O-MS and aroma recombination/omission experiments of the final product. FOOD RESEARCH INTERNATIONAL, [PMID:41606840] [10.1016/j.foodres.2025.117225] |
| 30. Lin Zhang, Yi Zhang, Jun Huang, Rongqing Zhou, Chongde Wu. (2025) Temperature-driven functional microbial interactions in soy sauce fermentation: Effects of Zygosaccharomyces rouxii and Wickerhamiella versatilis on flavor enrichment and biogenic amine reduction. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, [PMID:40848630] [10.1016/j.ijfoodmicro.2025.111399] |
| 31. Qi Zhang, Xue Zou, Wei Xu, Yueting Ding, Jie Jin, Yulan Song, Ziyi Wang, Huihui Wang, Zhou Liu, Qiangling Zhang, Xun Bao, Qu Liang, Chaoqun Huang, Chengyin Shen, Yannan Chu. (2025) Rapid in vitro identification of the pathogenic bacteria in actual urine samples by proton transfer reaction mass spectrometry. MICROCHEMICAL JOURNAL, [PMID:] [10.1016/j.microc.2025.115449] |
| 32. Junwei Liao, Zhonghai Liu, Yongjun Ling, Qian Zhang, Songbai Qiu, Juwen Gu, Jiajin Li, Huafeng Dong, Jinliang Song, Tiejun Wang. (2023) Electronic and surface engineering of Mo doped Ni@C nanocomposite boosting catalytic upgrading of aqueous bio-ethanol to bio-jet fuel precursors. CHEMICAL ENGINEERING JOURNAL, [PMID:] [10.1016/j.cej.2023.141888] |
| 33. Liang Dong, Yingmin Hou, Feng Li, Yongzhe Piao, Xiao Zhang, Xiaoyu Zhang, Cheng Li, Changxin Zhao. (2014) Characterization of volatile aroma compounds in different brewing barley cultivars. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 95 (5): (915-921). [PMID:24862930] [10.1002/jsfa.6759] |
| 34. Yunzi Feng, Yu Cai, Guowan Su, Haifeng Zhao, Chenxia Wang, Mouming Zhao. (2013) Evaluation of aroma differences between high-salt liquid-state fermentation and low-salt solid-state fermentation soy sauces from China. FOOD CHEMISTRY, [PMID:24128458] [10.1016/j.foodchem.2013.07.072] |
| 35. PengLiang Li, Yin Zhu, ShaoHui Li, AiXia Zhang, Wei Zhao, JiaLi Zhang, QinCao Chen, SuFen Ren, JingKe Liu, HuiJun Wang. (2020) Variation Patterns of the Volatiles during Germination of the Foxtail Millet (Setaria Italic): The Relationship between the Volatiles and Fatty Acids in Model Experiments. MOLECULES, 25 (5): (1238). [PMID:32182963] [10.3390/molecules25051238] |
| 36. Ting Zhou, Yunzi Feng, Thierry Thomas-Danguin, Mouming Zhao. (2020) Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study. FOOD CHEMISTRY, [PMID:32739820] [10.1016/j.foodchem.2020.127664] |
| 37. Bin Ou, Xiaofang Li, Lemei Huang, Xiaobing Liu, Kui Wu. (2025) Experimental study on binary (solid + liquid) equilibrium and solubility analysis of N-fluorobenzenesulfonimide in 16 organic solvents at temperatures ranging from 273.35 to 322.85 K under 101.3 kPa. JOURNAL OF MOLECULAR LIQUIDS, [PMID:] [10.1016/j.molliq.2025.127526] |
| 38. Yajun Li, Aoxiang Xu, Jili Zheng, Xianhe Deng, Can Hu, Jun Zhu, Kui Wu. (2025) Investigation of the Dissolution Behavior of Diludine in Monosolvents: Solid–Liquid Equilibrium Determination, Model Correlation, and Thermodynamic Analysis. JOURNAL OF CHEMICAL AND ENGINEERING DATA, [PMID:] [10.1021/acs.jced.5c00370] |
| 39. Bin Ou, Xiaofang Li, Lemei Huang, Yujiang Ke, Chaohui Che, Xiaobing Liu, Yajun Li, Kui Wu. (2025) Determination of 2-Chlorocinnamic Acid Solubility in 16 Solvents: Model Correlation, Molecular Simulation and Solvent Effects Analysis. JOURNAL OF CHEMICAL AND ENGINEERING DATA, [PMID:] [10.1021/acs.jced.5c00494] |
| 40. Kaili He, Mouming Zhao, Xing Tong, Yunzi Feng. (2025) Reveal the flavor quality changes of soy sauce during shelf life through metabolomics. FOOD CHEMISTRY, [PMID:41443118] [10.1016/j.foodchem.2025.147650] |
| 41. Jun-Xia Li, Min Gong, Chao Ma, Yao-Yao Li, Ling-Xiao Liu, Bin Wang, Jin-Jing Ren, Sheng-Ming Lei, Yun-Guo Liu. (2026) Identification of key aroma components in Rose Lujiu from different origins based on e-nose, e-tongue, GC-MS and GC-IMS. Analytical Methods, [PMID:41532484] [10.1039/D5AY01454A] |
| 42. Xiaolei Li, Wanxin Wang, Yujia Li, Fumin Ma, Cuicui Duan, Dan Li. (2026) Deciphering flavor profile and metabolic pathways in black chokeberry Co-fermented by Lactiplantibacillus plantarum and Hansenula sp. via integrated volatilomics and metabolomics. FOOD RESEARCH INTERNATIONAL, [PMID:41763756] [10.1016/j.foodres.2026.118371] |
| 43. Zixin Ni, Yiqin Chen, Hongjing Pan, Jiayi Chen, Wangjing Wu, Danqiu Li, Jiaying Yang, Zi Wang, Jiaxin Wu, Yuefei Wang, Jihong Zhou. (2026) Volatile Profile and Aroma Development in Steamed Green Tea Flakes Using the Tencha Processing Procedure. LWT-FOOD SCIENCE AND TECHNOLOGY, [PMID:] [10.1016/j.lwt.2026.119079] |
| 44. Baoqing Bai, Shijie Niu, Junnan Li, Bin Feng, Tao Bo, Jinhua Zhang, Ying Zhang, Yukun Yang. (2026) Effects of fermentation with different coarse cereals on antioxidant capacity, flavor profiles and sensory characteristics of Huangjiu. JOURNAL OF CEREAL SCIENCE, [PMID:] [10.1016/j.jcs.2026.104389] |
| 45. Nian Cao, Yubo Yang, Xiaoling Xiong, Bohan Zhang, Ping Xiang, Fan Yang. (2026) Dynamic sensory mapping: how sip volume shapes sensory perception and drinking comfort of Jiangxiangxing Baijiu. INTERNATIONAL JOURNAL OF FOOD PROPERTIES, [PMID:] [10.1080/10942912.2026.2618833] |
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