Butyl alcohol

ALDRICH/W217816 - natural, ≥99.5%, FCC, FG

Synonym: 1-Butanol; n-Butanol; Butyl alcohol

CAS Number: 71-36-3
Empirical Formula (Hill Notation): C₄H₁₀O
Molecular Weight: 74.12
EC Number: 200-751-6
MDL Number: MFCD00002964
Linear Formula: CH₃(CH₂)₃OH
Product Type: Chemical

Catalog Number	PKG Qty.	Price


45-W217816-1KG-K	1 kg	$81.90 1/EA	Add To Favorites
45-W217816-8KG-K	8 kg	$264.00 1/EA	Add To Favorites
45-W217816-SAMPLE-K		$58.50 1/EA	Add To Favorites

12 Principles of Green Chemistry: Principle 3—Less Hazardous Chemical Syntheses. This product manufacturing process was designed with lesser toxicity to human health and the environment.

12 Principles of Green Chemistry: Principle 7—A raw material or feedstock should be renewable rather than depleting whenever technically and economically practicable.

Properties
Descriptions
Safety Info.
Basic Data

agency	meets purity specifications of JECFA
application(s)	flavors and fragrances
assay	≥99.5%
autoignition temp.	649 °F
bp	116-118 °C (lit.)
density	0.81 g/mL at 25 °C (lit.)
documentation	see Safety & Documentation for available documents
expl. lim.	11.2 %
food allergen	no known allergens
form	liquid
grade	FG
	Halal
	Kosher
	natural
greener alternative category	, Aligned
greener alternative product characteristics	Less Hazardous Chemical Syntheses Use of Renewable Feedstocks Learn more about the Principles of Green Chemistry .
InChI	1S/C4H10O/c1-2-3-4-5/h5H,2-4H2,1H3
InChI key	LRHPLDYGYMQRHN-UHFFFAOYSA-N
mp	−90 °C (lit.)
organoleptic	balsamic; sweet; whiskey
pH	7 (20 °C, 70 g/L)
Quality Level	400
refractive index	n20/D 1.399 (lit.)
reg. compliance	EU Regulation 1334/2008 & 178/2002
	FCC
	FDA 21 CFR 117
SMILES string	CCCCO
sustainability	Greener Alternative Product
vapor density	2.55 (vs air)

Application:	A new HS-SPME-GC-MS analytical method to identify and quantify compounds responsible for changes in the volatile profile in five types of meat products during aerobic storage at 4 °C.: This paper presents a novel analytical method to detect and quantify volatile compounds, such as butyl alcohol, that affect the quality and safety of stored meat products (Acquaticci et al., 2024 ). Impact of non-Saccharomyces yeasts derived from traditional fermented foods on beer aroma: Analysis based on HS-SPME-GC/MS combined with chemometrics.: This research explores how non-Saccharomyces yeasts influence beer aroma profiles, with a focus on the role of butyl alcohol in the fermentation process and flavor development (Cao et al., 2024 ).
General description:	Butyl alcohol is an aliphatic alcohol that can be used as a flavoring agent. It has been identified as one of the main volatile components of mushrooms.
General description:	We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.
Packaging:	1 kg in glass bottle
Packaging:	4, 8 kg in steel drum

Symbol	GHS02,GHS05,GHS07
Signal word	Danger
Hazard statements	H226 - H302 - H315 - H318 - H335 - H336
Precautionary statements	P210 - P233 - P280 - P301 + P312 - P303 + P361 + P353 - P305 + P351 + P338
Hazard Codes	Xn
Risk Statements	10-22-37/38-41-67
Safety Statements	7/9-13-26-37/39-46
RIDADR	UN1120 - class 3 - PG 3 - Butanols
WGK Germany	WGK 1
Flash Point(F)	95.0 °F - Pensky-Martens cl
Flash Point(C)	35 °C - Pensky-Martens clos

Purity	≥99.5%
bp	116-118 °C (lit.)
mp	−90 °C (lit.)
Density	0.81 g/mL at 25 °C (lit.)
Refractive Index	n20/D 1.399 (lit.)
FEMA Number	2178
UNSPSC	12164502

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