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2-butanol

Chemical Structure

General Material Information

Preferred name 2-butanol
Trivial Name (±)-2-Butanol
Short Description 2-butyl alcohol
Formula C4 H10 O
CAS Number 78-92-2
Deleted CAS Number 15892-23-6
Flavis Number 2.121
ECHA Number 201-158-5
FDA UNII 0TUL3ENK62
Nikkaji Number J2.832K
Beilstein Number 0773649
MDL MFCD00004569
COE Number 11735
Bio Activity Summary External link
NMR Predictor External link
FDA Mainterm 78-92-2 ; 2-BUTANOL
Synonyms
  • (±)-2-butanol
  • (±)-sec-butyl alcohol
  • ±-2-butanol
  • 1-methyl propanol
  • 1-methyl propyl alcohol
  • 1-methyl-1-propanol
  • 1-methylpropanol
  • 1-methylpropyl alcohol
  • 1-Methyl-1-propanol
  • 1-Methylpropyl alcohol
  • 2-butyl alcohol
  • 2-butylalcohol
  • 2-hydroxybutane
  • 3-Butanol
  • butan-2-ol
  • butyl alcohol, sec-
  • butylene hydrate
  • CCS 301
  • dextro, laevo- methyl ethyl carbinol
  • dextro, laevo-sec- butanol
  • DL-butan-2-ol
  • DL-methylethyl carbinol
  • dl-Methylethylcarbinol
  • DL-sec-butanol
  • ethyl methyl carbinol
  • ethylmethyl carbinol
  • ethylmethylcarbinol
  • methyl ethyl carbinol
  • methylethyl carbinol
  • methylethylcarbinol
  • NSC 25499
  • rac-2-butanol
  • racemic-2-butanol
  • s-butanol
  • s-butyl alcohol
  • sec-butanol
  • sec-butyl alcohol
  • butanol

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

butan-2-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:78-92-2
Pubchem (cid):6568
Pubchem (sid):134971087
Flavornet:78-92-2
Pherobase:View
Publications by PubMed
Production of 2-butanol through meso-2,3-butanediol consumption in lactic acid bacteria.
Highly efficient enzymatic synthesis of an ascorbyl unstaturated fatty acid ester with ecofriendly biomass-derived 2-methyltetrahydrofuran as cosolvent.
Synthesis and tribological investigation of lipoyl glycerides.
Volatile fingerprint of Brazilian defective coffee seeds: corroboration of potential marker compounds and identification of new low quality indicators.
Direct conversion from Jerusalem artichoke to hydroxymethylfurfural (HMF) using the Fenton reaction.
Profile of volatile organic compounds in exhaled breath changes as a result of gluten-free diet.
Effects of a(w) packaging time and atmosphere composition on aroma profile, biogenic amine content and microbiological features of dry fermented sausages.
Oral adherence monitoring using a breath test to supplement highly active antiretroviral therapy.
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.
Intermolecular chiral assemblies in R(-) and S(+) 2-butanol detected by microcalorimetry measurements.
Fragrance material review on 2-methyl-4-phenyl-2-butyl acetate.
Formation of the aroma of a raw goat milk cheese during maturation analysed by SPME-GC-MS.
Fragrance material review on 2-methyl-4-phenyl-2-butanol.
Sample stacking microemulsion electrokinetic capillary chromatography induced by reverse migrating pseudostationary phase for the quantification of phenobarbital and its p-hydroxyphenobarbital metabolite in rat urine.
Simplification of a complex microbial antilisterial consortium to evaluate the contribution of its flora in uncooked pressed cheese.
Thermodynamic analysis of alcohol effect on thermal stability of proteins.
Effects of microbial inoculants on corn silage fermentation, microbial contents, aerobic stability, and milk production under field conditions.
Differences in the volatile compositions of French labeled brandies (Armagnac, Calvados, Cognac, and Mirabelle) using GC-MS and PLS-DA.
Chemical and biochemical study of industrially produced San Simón da Costa smoked semi-hard cow's milk cheeses: Effects of storage under vacuum and different modified atmospheres.
Rapid method for determination of residual tert-butanol in liposomes using solid-phase microextraction and gas chromatography.
Epimerization of cypermethrin stereoisomers in alcohols.
Characterization of fermentative behaviors of lactic acid bacteria in grape wines through 1H NMR- and GC-based metabolic profiling.
Co-fermentation of grape must by Issatchenkia orientalis and Saccharomyces cerevisiae reduces the malic acid content in wine.
Addition of pasture plant essential oil in milk: influence on chemical and sensory properties of milk and cheese.
Effects of neutral salts and alcohols on the activity of Streptomyces caespitosus neutral protease.
Volatile compounds, odor, and aroma of La Serena cheese high-pressure treated at two different stages of ripening.
Biotransformation of raspberry ketone and zingerone by cultured cells of Phytolacca americana.
Production of volatile compounds by Rhizopus oligosporus during soybean and barley tempeh fermentation.
Determination of low molecular weight alcohols including fusel oil in various samples by diethyl ether extraction and capillary gas chromatography.
Volatile composition and sensory characters of commercial Galician orujo spirits.
Determination of major compounds in sweet wines by headspace solid-phase microextraction and gas chromatography.
Prediction of the equilibrium conversion for the synthesis of acyl hexose through lipase-catalyzed condensation in water-miscible solvent in the presence of molecular sieve.
Inhibitory effects of alcohols on thermolysin activity as examined using a fluorescent substrate.
Liquid chromatographic determination of alcohols in food and beverages with indirect polarimetric detection using a beta-cyclodextrin mobile phase.
Quick regiospecific analysis of fatty acids in triacylglycerols with GC using 1,3-specific lipase in butanol.
Methanobacterium congolense sp. nov., from a methanogenic fermentation of cassava peel.
Free and bound volatile composition and characterization of some glucoconjugates as aroma precursors in melón de olor fruit pulp (Sicana odorifera).
Gas chromatographic determination of volatile congeners in spirit drinks: interlaboratory study.
Bitter peptide from hemoglobin hydrolysate: isolation and characterization.
The metabolism of some food additives related to piperonal in the rabbit.

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
HMDB (The Human Metabolome Database):HMDB11469
FooDB:FDB003382
Export Tariff Code:2905.14.5050
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
Formulations/Preparations:
grades: technical

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 74.122901916504
Specific gravity @ 20 °C
Pounds per Gallon 6.715 to 6.731
Refractive Index 1.396 to 1.398 @ 25 °C
Vapor Pressure 18.3 mmHg @ 20 °C
Vapor Density 2.6
Flash Point TCC Value 26.67 °C TCC
logP (o/w) 0.61
Solubility
alcohol Yes
water, 1.81E+05 mg/L @ 25 °C (exp) Yes

Organoleptic Properties

Odor Type: Fruity
sweet, apricot
General comment At 10.00 % in dipropylene glycol. sweet apricot

Occurrences

Potential Uses

Applications
Odor purposes Apple , Apricot , Orange , Peach
Cosmetic purposes Perfuming agents

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 10 - Flammable.
R 36/37 - Irritating to eyes and respiratory system.
R 67 - Vapours may cause frowsiness and dizziness.
S 02 - Keep out of the reach of children.
S 07/09 - Keep container tightly closed and in well-ventilated place.
S 13 - Keep away from food, drink and animal feedingstuffs.
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 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
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
oral-rat LD50 2193 mg/kg
BEHAVIORAL: COMA BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) BEHAVIORAL: ATAXIA
National Technical Information Service. Vol. OTS0557575

intravenous-rat LD50 138 mg/kg
EHP, Environmental Health Perspectives. Vol. 61, Pg. 321, 1985.

intraperitoneal-rat LD50 1193 mg/kg
EHP, Environmental Health Perspectives. Vol. 61, Pg. 321, 1985.

oral-rabbit LD50 4893 mg/kg
LUNGS, THORAX, OR RESPIRATION: DYSPNEA CARDIAC: PULSE RATE SENSE ORGANS AND SPECIAL SENSES: CORNEAL DAMAGE: EYE
Industrial Medicine and Surgery. Vol. 41, Pg. 31, 1972.

intraperitoneal-rabbit LD50 277 mg/kg
EHP, Environmental Health Perspectives. Vol. 61, Pg. 321, 1985.

intravenous-mouse LD50 764 mg/kg
Archives Internationales de Pharmacodynamie et de Therapie. Vol. 135, Pg. 330, 1962.

intraperitoneal-mouse LD50 771 mg/kg
Shell Chemical Company. Unpublished Report. Vol. -, Pg. 2, 1961.

intraperitoneal-hamster LD50 1218 mg/kg
EHP, Environmental Health Perspectives. Vol. 61, Pg. 321, 1985.

intraperitoneal-guinea pig LD50 1067 mg/kg
EHP, Environmental Health Perspectives. Vol. 61, Pg. 321, 1985.

oral-dog LDLo 2400 mg/kg
National Technical Information Service. Vol. OTS0572377

parenteral-frog LDLo 15000 mg/kg
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) PERIPHERAL NERVE AND SENSATION: SPASTIC PARALYSIS WITH OR WITHOUT SENSORY CHANGE
Archives Internationales de Pharmacodynamie et de Therapie. Vol. 50, Pg. 296, 1935.

Dermal Toxicity:
skin-rat LD50 > 2000 mg/kg
National Technical Information Service. Vol. OTS0557575

Inhalation Toxicity:
inhalation-rat LCLo 16000 ppm/4H
SENSE ORGANS AND SPECIAL SENSES: OTHER CHANGES: OLFACTION BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) LUNGS, THORAX, OR RESPIRATION: OTHER CHANGES
Shell Chemical Company. Vol. MSDS-5280-4

Safety in use information

Category:
flavor and fragrance agents, extraction solvent
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice

Safety references

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 7, Revision 1 (FGE.07Rev1): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 (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 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 7, Revision 2 (FGE.07Rev2) : Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf

Risk Assessment of Food Contact Materials
View page or View pdf

EPI System: View
NIOSH International Chemical Safety Cards:search
NIOSH Pocket Guide:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):78-92-2
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :6568
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1120
WGK Germany:1
butan-2-ol
Chemidplus:0000078922
EPA/NOAA CAMEO:hazardous materials
RTECS:78-92-2