(±)-2-Methyl-1-butanol - ≥98% , CAS No.137-32-6

CAS: 137-32-6 Cat. No.: M106456 Peso molecular: 88.15 Beilstein Registry Number: 1839383 Número EC: 205-289-9
Disponible para pedir
GRADE & PURITY ≥98%
Synonyms
(+/-)-2-METHYL-1-BUTANOL [FHFI] | 2-Methyl butanol-1 | 2-Methyl-Butan-1-Ol | 2-Methylbutan-1-ol | UNII-7VTJ239ASU | DL-2-METHYL-1-BUTANOL, PRACT | 2-Methyl-(2S)-1-Butanol | (RS)-2-methyl-1-butanol | (1)-2-Methylbutan-1-ol | 2-methyl 1-butanol | EN300-1262
Storage
Room temperature
Shipped In
FedEx DG Service
 ·  off list, applied to all prices below.
Size
Estado
Price
Qty
25ml
M106456-25ml
3
9,90US$
100ml
M106456-100ml
5
19,90US$
500ml
M106456-500ml
3
49,90US$
Enter a quantity for the sizes you want to add.
🧪

Why this grade

≥98% for sensitive chromatographic and analytical workflows requiring minimal baseline interference.

🌡

Storage & shipping

Room temperature Ships FedEx DG Service Check lot-specific COA for exact specifications.

📋

Quality documents

SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.

📚

Literature proof

Cited in 23 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.

Specifications

Sinónimos
(+/-)-2-METHYL-1-BUTANOL [FHFI] | 2-Methyl butanol-1 | 2-Methyl-Butan-1-Ol | 2-Methylbutan-1-ol | UNII-7VTJ239ASU | DL-2-METHYL-1-BUTANOL, PRACT | 2-Methyl-(2S)-1-Butanol | (RS)-2-methyl-1-butanol | (1)-2-Methylbutan-1-ol | 2-methyl 1-butanol | EN300-1262
Especificaciones y pureza
≥98%
Condiciones de almacenamiento de almacenamiento
Room temperature
Enviado en
FedEx DG Service
Este producto requiere envío en cadena de frío. Los servicios terrestres y otros servicios económicos no están disponibles.
Pureza
≥98%
Nombres e identificadores
Pubchem Sid504751723
Pubchem Sid Urlhttps://pubchem.ncbi.nlm.nih.gov/substance/504751723
Sonrisas canónicasCCC(C)CO
IUPAC Name2-methylbutan-1-ol
InChIKeyQPRQEDXDYOZYLA-UHFFFAOYSA-N
INCHI1S/C5H12O/c1-3-5(2)4-6/h5-6H,3-4H2,1-2H3
Isómeros SMILES CCC(C)CO
WGK Alemania 1
RTECS EL5250000
CAS alternativo 34713-94-5
Número ONU 1105
Peso molecular 88.15
Beilstein 1839383
Reaxy-Rn 1718810
Reaxys-RN_link_address https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1718810&ln=

Documentation

📋 Safety Data Sheet (SDS)

Comprehensive hazard, handling, storage, and regulatory compliance document.

Download SDS →

✅ Certificate of Analysis (COA)

Lot-specific quality data. Enter your lot number to retrieve the exact COA.

Look up COA →

📊 Datasheet

Quick-reference summary of product specifications and applications.

View datasheet →

🔬 Specification Sheet

Full quality attributes and acceptance criteria for this grade.

View spec sheet →

Advanced Data

Taxonomic Classification

Taxonomy Tree

KingdomOrganic compounds
SuperclassOrganic oxygen compounds
ClaseOrganooxygen compounds
SubclassAlcohols and polyols
Intermediate Tree Nodes Not available
Direct ParentPrimary alcohols
Alternative Parents Hydrocarbon derivatives  
Molecular FrameworkAliphatic acyclic compounds
Substituents Hydrocarbon derivative - Primary alcohol - Aliphatic acyclic compound
DescripciónThis 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
Estructura 3D
Modelo de Estructura Química Interactiva





Mecanismos de acción
Certificados (CoA, COO, BSE/TSE y tabla de análisis)
C of A & Other Certificates(BSE/TSE, COO):
Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

18 results found

Lot NumberCertificate TypeFechaArticulo
E2506137Certificate of AnalysisMar 17, 2025 M106456
E2506359Certificate of AnalysisMar 17, 2025 M106456
E2506377Certificate of AnalysisMar 17, 2025 M106456
E2506412Certificate of AnalysisMar 17, 2025 M106456
I1629007Certificate of AnalysisMay 09, 2024 M106456
D2416365Certificate of AnalysisMar 14, 2024 M106456
F2316577Certificate of AnalysisFeb 10, 2023 M106456
I2425198Certificate of AnalysisFeb 10, 2023 M106456
F2316896Certificate of AnalysisFeb 10, 2023 M106456
F2316584Certificate of AnalysisFeb 10, 2023 M106456
F2316582Certificate of AnalysisFeb 10, 2023 M106456
F2316581Certificate of AnalysisFeb 10, 2023 M106456
F2316579Certificate of AnalysisFeb 10, 2023 M106456
F2316570Certificate of AnalysisFeb 10, 2023 M106456
B2318502Certificate of AnalysisJul 21, 2021 M106456
F2512298Certificate of AnalysisJul 21, 2021 M106456
D2418104Certificate of AnalysisJul 21, 2021 M106456
B2520011Certificate of AnalysisJul 21, 2021 M106456

Show more ⌵

Propiedades químicas y físicas
SolubilidadSoluble in water. [183 g/L (0 C)] and alcohol.
Índice de refracción1.409-1.411
Punto de inflamación (°F)111.2 °F
Punto de inflamación (°C)43℃
Punto de ebullición (°C)130°C
Punto de fusión (°C)-70°C
Peso molecular88.150 g/mol
XLogP31.200
Hydrogen Bond Donor Count1
Hydrogen Bond Acceptor Count1
Rotatable Bond Count2
Exact Mass88.0888 Da
Monoisotopic Mass88.0888 Da
Topological Polar Surface Area20.200 Ų
Heavy Atom Count6
Formal Charge0
Complexity27.100
Isotope Atom Count0
Defined Atom Stereocenter Count0
Undefined Atom Stereocenter Count1
Defined Bond Stereocenter Count0
Undefined Bond Stereocenter Count0
The total count of all stereochemical bonds0
Covalently-Bonded Unit Count1
Citations of This Product
Referencias
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. Xiaojie Geng, Qing Li, Xinlei Wang, Lin Zhu, Bowen Wang, Fuping Zheng, Guangnan Wang, Erbao Chen, Yuhang Zhang.  (2023)  Environmental factors induced metabolome shifts during Laobaigan-flavor Baijiu fermentation.  JOURNAL OF FOOD COMPOSITION AND ANALYSIS,      [PMID:] [10.1016/j.jfca.2023.105570]
4. Kun Wang, Ziyan Lin, Jin Dou, Mingguo Jiang, Naikun Shen, Jing Feng.  (2023)  Identification and Surveys of Promoting Plant Growth VOCs from Biocontrol Bacteria Paenibacillus peoriae GXUN15128.  Microbiology Spectrum,  11  (3):   [PMID:36988498] [10.1128/spectrum.04346-22]
5. Boxuan Lou, Yue Xu, Xiaolan Qin, Chang Liu, Shujun Wang, Haikuan Yuan, Xijian Liu, Lijuan Zhang, Jie Lu.  (2023)  Solubility measurement and molecular simulation of unsolvated and solvated estrogen receptor agonist (R)-equol in binary solvents (alcohols + n-heptane) from 273.15 K to 333.15 K.  JOURNAL OF MOLECULAR LIQUIDS,      [PMID:] [10.1016/j.molliq.2023.121460]
6. 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]
7. 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]
8. Yu Zhang, Tengjie Li, Yuanfang Liu, Xiaoyan Li, Chunmei Zhang, Zhaozhong Feng, Xue Peng, Zongyun Li, Sheng Qin, Ke Xing.  (2019)  Volatile Organic Compounds Produced by Pseudomonas chlororaphis subsp. aureofaciens SPS-41 as Biological Fumigants To Control Ceratocystis fimbriata in Postharvest Sweet Potatoes.  JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY,      [PMID:30860830] [10.1021/acs.jafc.9b00289]
9. 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]
10. Tang Zhong-Sheng, Zeng Xin-An, Brennan Charles S., Xie Wei-Qi.  (2017)  A Novel Method for Detection of Fusel Oil in Wine by the Use of Headspace Gas Chromatography.  Food Analytical Methods,  10  (10): (3338-3349).  [PMID:] [10.1007/s12161-017-0884-4]
11. 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]
12. 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]
13. 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]
14. Jie Zhong, Xin Yi Bai, Zhuo Zhang, Xiao Gang Li, Jun Zi Zhu.  (2025)  Biocontrol potential of Streptomyces lactacystinicus producing volatile organic compounds against postharvest anthracnose of chili pepper.  POSTHARVEST BIOLOGY AND TECHNOLOGY,      [PMID:] [10.1016/j.postharvbio.2025.113758]
15. Ziming Xie, Dequan Zeng, Jingwen Wang, Mouming Zhao, Yunzi Feng.  (2023)  Dispersive liquid-liquid microextraction coupled with gas chromatography-mass spectrometry (GC-MS) for the determination of soy sauce aroma compounds.  FOOD CONTROL,      [PMID:] [10.1016/j.foodcont.2023.109838]
16. Xuewei Li, Beibei Li, Shurui Cai, Yu Zhang, Mingjie Xu, Chunmei Zhang, Bo Yuan, Ke Xing, Sheng Qin.  (2020)  Identification of Rhizospheric Actinomycete Streptomyces lavendulae SPS-33 and the Inhibitory Effect of its Volatile Organic Compounds against Ceratocystis fimbriata in Postharvest Sweet Potato (Ipomoea batatas (L.) Lam.).  Microorganisms,  (3): (319).  [PMID:32106520] [10.3390/microorganisms8030319]
17. 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]
18. 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]
19. Zhihui Feng, Yifan Li, Ming Li, Yijun Wang, Liang Zhang, Xiaochun Wan, Xiaogen Yang.  (2019)  Tea aroma formation from six model manufacturing processes.  FOOD CHEMISTRY,      [PMID:30797356] [10.1016/j.foodchem.2019.01.174]
20. 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]
21. Huan Zhang, Liuyan Zheng, Kaixuan Zhu, Tianxu Liu, Lexuan Yang, Lijuan Ma, Xin Zhang, Lin Yuan, Liping Du.  (2025)  Impact of Alcohol Content on Alcohol–Ester Interactions in Qingxiangxing Baijiu Through Threshold Analysis.  Foods,  14  (24): (4290).  [PMID:41464996] [10.3390/foods14244290]
22. 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]
23. 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]
Calculadoras de soluciones
Reseñas

Reseñas de cliente

Shall we send you a message when we have discounts available?

Remind me later

Thank you! Please check your email inbox to confirm.

Oops! Notifications are disabled.