4-METHYL-1-PHENYL-2-PENTANOL Property

Boiling point:

123 °C / 11mmHg

Density 

0.95

refractive index 

1.5030 to 1.5070

FEMA 

2208 | ALPHA-ISOBUTYLPHENETHYL ALCOHOL

Flash point:

110 °C

storage temp. 

Sealed in dry,Room Temperature

solubility 

slightly oily liquid. insoluble in water, miscible with alcohol and oils.

form 

clear liquid

Specific Gravity

0.94

color 

Colorless to Almost colorless

Odor

Green-floral, fresh and slightly sweet-herbaceous odor

Odor Type

green

JECFA Number

827

LogP

3.12

EPA Substance Registry System

Benzeneethanol, .alpha.-(2-methylpropyl)- (7779-78-4)

Safety

Hazard Codes 

Xn

Risk Statements 

22-36-52/53

Safety Statements 

26-36

WGK Germany 

2

RTECS 

DA0513300

HS Code 

2906290090

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H302Harmful if swallowed

H319Causes serious eye irritation

Precautionary statements

P264Wash hands thoroughly after handling.

P264Wash skin thouroughly after handling.

P270Do not eat, drink or smoke when using this product.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P301+P312IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

P337+P313IF eye irritation persists: Get medical advice/attention.

4-METHYL-1-PHENYL-2-PENTANOL Chemical Properties,Usage,Production

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.

Uses

α-Isobutylphenethyl alcohol is an excellent modifier in heavy and green floral fragrance types, in Oriental or Chypre bases, etc. It may form a significant basis of Honeysuckle, Freesia or variations of Rose or Muguet. It is used in flavor compositions for imitation Butter, Caramel, Chocolate, Fruit and Spice in concentrations equivalent to 50 ppm in the finished consumer product.

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.