Other grades of this product :
| 4-METHYL-1-PHENYL-2-PENTANOL Basic information |
| Product Name: | 4-METHYL-1-PHENYL-2-PENTANOL | | Synonyms: | .alpha.-(2-methylpropyl)-Benzeneethanol;4-methyl-1-phenylpentan-2-ol;alpha-(2-methylpropyl)-benzeneethano;alpha-(2-methylpropyl)benzeneethanol;alpha-isobutyl-phenethylalcoho;Benzeneethanol, alpha-(2-methylpropyl)-;ISOBUTYL BENZYL CARBINOL;FEMA 2208 | | CAS: | 7779-78-4 | | MF: | C12H18O | | MW: | 178.27 | | EINECS: | 231-939-6 | | Product Categories: | | Mol File: | 7779-78-4.mol |
| 4-METHYL-1-PHENYL-2-PENTANOL Chemical Properties |
| Hazard Codes | Xn | | Risk Statements | 22-36-52/53 | | Safety Statements | 26-36 | | WGK Germany | 2 | | RTECS | DA0513300 | | HS Code | 2906290090 |
| 4-METHYL-1-PHENYL-2-PENTANOL Usage And Synthesis |
| Description | α-Isobutylphenethyl alcohol has a green, floral, somewhat herbaceous odor and a buttery, oily, caramellic flavor. May be prepared
by reacting isobutyl aldehyde with benzyl magnesium chloride. | | Chemical Properties | α-Isobutylphenethyl alcohol has a green floral, fresh, slightly sweet aroma. | | Preparation | By reacting isobutyl aldehyde with benzyl magnesium chloride. | | Aroma threshold values | Aroma characteristics at 1.0%: herbaceous, warm celery-like, musk and creamy with a slight floral citrus
nuance | | Taste threshold values | Taste characteristics at 10 ppm: warm, amber sclarolide herbaceous celery-like with oily and creamy
nuances.
| | Biochem/physiol Actions | Taste at 10 ppm | | Synthesis | 4-Methyl-1-phenyl-2-pentanol is prepared from benzyl chloride to benzyl magnesium bromide, and then hydrolyzed with isovaleraldehyde after Grignard reaction. |
| 4-METHYL-1-PHENYL-2-PENTANOL Preparation Products And Raw materials |
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