Record Information
Version1.0
Creation Date2016-06-03 12:25:51 UTC
Update Date2016-11-09 01:23:10 UTC
Accession NumberCHEM044625
Identification
Common Name2-Pentanol, (2S)-
ClassSmall Molecule
DescriptionA secondary alcohol that is pentane substituted at position 2 by a hydroxy group.
Contaminant Sources
  • STOFF IDENT Compounds
Contaminant TypeNot Available
Chemical Structure
Thumb
Synonyms
ValueSource
1-Methyl-1-butanolChEBI
1-MethylbutanolChEBI
2-HydroxypentaneChEBI
2-Pentyl alcoholChEBI
alpha-MethylbutanolChEBI
Methyl propyl carbinolChEBI
MethylpropylcarbinolChEBI
N-C3H7CH(OH)CH3ChEBI
Pentanol-2ChEBI
Sec-amyl alcoholChEBI
Sec-N-amyl alcoholChEBI
Sec-pentanolChEBI
Sec-pentyl alcoholChEBI
a-MethylbutanolGenerator
Α-methylbutanolGenerator
(+/-)-2-pentanolChEBI, HMDB
(R)-(-)-2-PentanolHMDB
(S)-(+)-2-PentanolHMDB
FEMA 3316HMDB
Isoamyl alcohol (primary/secondaryHMDB
Isoamyl alcohol, secondaryHMDB
Methyl butanolHMDB, MeSH
Methyl-butanolHMDB
Methylbutan-1-olHMDB
Pentan-2-olHMDB
Potassium t-amylateMeSH, HMDB
t-Amyl alcoholMeSH, HMDB
Tert-amyl alcoholMeSH, HMDB
2-Methyl-2-butanolMeSH, HMDB
2-PentanolChEBI
Chemical FormulaC5H12O
Average Molecular Mass88.148 g/mol
Monoisotopic Mass88.089 g/mol
CAS Registry Number26184-62-3
IUPAC Namepentan-2-ol
Traditional Name2-pentanol
SMILESCCCC(C)O
InChI IdentifierInChI=1S/C5H12O/c1-3-4-5(2)6/h5-6H,3-4H2,1-2H3
InChI KeyJYVLIDXNZAXMDK-UHFFFAOYSA-N
Chemical Taxonomy
Description belongs to the class of organic compounds known as secondary alcohols. Secondary alcohols are compounds containing a secondary alcohol functional group, with the general structure HOC(R)(R') (R,R'=alkyl, aryl).
KingdomOrganic compounds
Super ClassOrganic oxygen compounds
ClassOrganooxygen compounds
Sub ClassAlcohols and polyols
Direct ParentSecondary alcohols
Alternative Parents
Substituents
  • Secondary alcohol
  • Hydrocarbon derivative
  • Aliphatic acyclic compound
Molecular FrameworkAliphatic acyclic compounds
External Descriptors
Biological Properties
StatusDetected and Not Quantified
OriginNot Available
Cellular LocationsNot Available
Biofluid LocationsNot Available
Tissue LocationsNot Available
PathwaysNot Available
ApplicationsNot Available
Biological RolesNot Available
Chemical RolesNot Available
Physical Properties
StateNot Available
AppearanceNot Available
Experimental Properties
PropertyValue
Melting PointNot Available
Boiling PointNot Available
SolubilityNot Available
Predicted Properties
PropertyValueSource
Water Solubility59.7 g/LALOGPS
logP1.18ALOGPS
logP1.22ChemAxon
logS-0.17ALOGPS
pKa (Strongest Acidic)17.8ChemAxon
pKa (Strongest Basic)-1.6ChemAxon
Physiological Charge0ChemAxon
Hydrogen Acceptor Count1ChemAxon
Hydrogen Donor Count1ChemAxon
Polar Surface Area20.23 ŲChemAxon
Rotatable Bond Count2ChemAxon
Refractivity26.55 m³·mol⁻¹ChemAxon
Polarizability11.02 ųChemAxon
Number of Rings0ChemAxon
Bioavailability1ChemAxon
Rule of FiveYesChemAxon
Ghose FilterNoChemAxon
Veber's RuleYesChemAxon
MDDR-like RuleNoChemAxon
Spectra
Spectra
Spectrum TypeDescriptionSplash KeyView
GC-MSGC-MS Spectrum - EI-B (Non-derivatized)splash10-0a4i-9000000000-19815e3dcbfcbbccaa40Spectrum
GC-MSGC-MS Spectrum - EI-B (Non-derivatized)splash10-0002-9000000000-ee11af6c4a561b5c9bbdSpectrum
GC-MSGC-MS Spectrum - EI-B (Non-derivatized)splash10-052e-9000000000-f0deb638d3edc45dc66aSpectrum
GC-MSGC-MS Spectrum - EI-B (Non-derivatized)splash10-0002-9000000000-0ae80db19f0a4f6f52a0Spectrum
GC-MSGC-MS Spectrum - EI-B (Non-derivatized)splash10-0a4i-9000000000-19815e3dcbfcbbccaa40Spectrum
GC-MSGC-MS Spectrum - EI-B (Non-derivatized)splash10-0002-9000000000-ee11af6c4a561b5c9bbdSpectrum
GC-MSGC-MS Spectrum - EI-B (Non-derivatized)splash10-052e-9000000000-f0deb638d3edc45dc66aSpectrum
GC-MSGC-MS Spectrum - EI-B (Non-derivatized)splash10-0002-9000000000-0ae80db19f0a4f6f52a0Spectrum
Predicted GC-MSPredicted GC-MS Spectrum - GC-MS (Non-derivatized) - 70eV, Positivesplash10-00bd-9000000000-a3bfc45a4f28beaf892aSpectrum
Predicted GC-MSPredicted GC-MS Spectrum - GC-MS (1 TMS) - 70eV, Positivesplash10-00fs-9300000000-baaea12ff9e62ed7bf43Spectrum
Predicted GC-MSPredicted GC-MS Spectrum - GC-MS (Non-derivatized) - 70eV, PositiveNot AvailableSpectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 10V, Positivesplash10-00di-9000000000-cc4515b70c83fa4565c7Spectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 20V, Positivesplash10-00di-9000000000-df91948909c8c4143cb8Spectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 40V, Positivesplash10-00dl-9000000000-ea6d1efc64a3bd41a96dSpectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 10V, Negativesplash10-000i-9000000000-b0aeeb1eafd7d5f3272cSpectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 20V, Negativesplash10-00kr-9000000000-bb0d405de9c11645e924Spectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 40V, Negativesplash10-00r6-9000000000-2de1088b9048aeb662d9Spectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 10V, Negativesplash10-000i-9000000000-dd8f1f11d4928285c04eSpectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 20V, Negativesplash10-000i-9000000000-f1a24274609e9756e7f5Spectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 40V, Negativesplash10-0a4l-9000000000-12883dab736685ea1ad2Spectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 10V, Positivesplash10-006x-9000000000-cf94ca13278156b9ade0Spectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 20V, Positivesplash10-0006-9000000000-f09a556f6ed79c51a833Spectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 40V, Positivesplash10-0006-9000000000-bf2500ef794fea0a76adSpectrum
MSMass Spectrum (Electron Ionization)splash10-0002-9000000000-2b92c1ebfce84d9a189eSpectrum
1D NMR1H NMR SpectrumNot AvailableSpectrum
1D NMR13C NMR SpectrumNot AvailableSpectrum
1D NMR13C NMR SpectrumNot AvailableSpectrum
1D NMR1H NMR SpectrumNot AvailableSpectrum
1D NMR13C NMR SpectrumNot AvailableSpectrum
1D NMR1H NMR SpectrumNot AvailableSpectrum
1D NMR13C NMR SpectrumNot AvailableSpectrum
1D NMR1H NMR SpectrumNot AvailableSpectrum
1D NMR13C NMR SpectrumNot AvailableSpectrum
1D NMR1H NMR SpectrumNot AvailableSpectrum
1D NMR13C NMR SpectrumNot AvailableSpectrum
1D NMR1H NMR SpectrumNot AvailableSpectrum
1D NMR13C NMR SpectrumNot AvailableSpectrum
1D NMR1H NMR SpectrumNot AvailableSpectrum
1D NMR13C NMR SpectrumNot AvailableSpectrum
1D NMR1H NMR SpectrumNot AvailableSpectrum
1D NMR13C NMR SpectrumNot AvailableSpectrum
1D NMR1H NMR SpectrumNot AvailableSpectrum
1D NMR13C NMR SpectrumNot AvailableSpectrum
1D NMR1H NMR SpectrumNot AvailableSpectrum
1D NMR13C NMR SpectrumNot AvailableSpectrum
1D NMR1H NMR SpectrumNot AvailableSpectrum
Toxicity Profile
Route of ExposureNot Available
Mechanism of ToxicityNot Available
MetabolismNot Available
Toxicity ValuesNot Available
Lethal DoseNot Available
Carcinogenicity (IARC Classification)Not Available
Uses/SourcesNot Available
Minimum Risk LevelNot Available
Health EffectsNot Available
SymptomsNot Available
TreatmentNot Available
Concentrations
Not Available
DrugBank IDNot Available
HMDB IDHMDB0031599
FooDB IDFDB011151
Phenol Explorer IDNot Available
KNApSAcK IDC00035493
BiGG IDNot Available
BioCyc IDNot Available
METLIN IDNot Available
PDB IDNot Available
Wikipedia Link2-Pentanol
Chemspider ID21011
ChEBI ID77518
PubChem Compound ID22386
Kegg Compound IDNot Available
YMDB IDNot Available
ECMDB IDNot Available
References
Synthesis ReferenceNot Available
MSDSNot Available
General References
1. Brigitta Gaspardo et al. Determination of volatile fractions in raw milk and ripened cheese by means of GC-MS. Results of a survey performed in the marginal area between Italy and Slovenia. Italian Jounal of Animal Science Vol 8, 377-390, 2009
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3. Ziadi M, Wathelet JP, Marlier M, Hamdi M, Thonart P: Analysis of volatile compounds produced by 2 strains of Lactococcus lactis isolated from leben (Tunisian fermented milk) using solid-phase microextraction-gas chromatography. J Food Sci. 2008 Aug;73(6):S247-52.
4. Afzal MI, Boulahya KA, Paris C, Delaunay S, Cailliez-Grimal C: Effect of oxygen on the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism during batch culture in Carnobacterium maltaromaticum LMA 28. J Dairy Sci. 2013 Jan;96(1):352-9. doi: 10.3168/jds.2012-6088. Epub 2012 Nov 22.
5. Fall PA, Pilet MF, Leduc F, Cardinal M, Duflos G, Guerin C, Joffraud JJ, Leroi F: Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8 degrees C. Int J Food Microbiol. 2012 Jan 16;152(3):82-90. doi: 10.1016/j.ijfoodmicro.2011.07.015. Epub 2011 Jul 23.
6. Mo X, Xu Y, Fan W: Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction. J Agric Food Chem. 2010 Feb 24;58(4):2462-9. doi: 10.1021/jf903631w.
7. Holm ES, Schafer A, Skov T, Koch AG, Petersen MA: Identification of chemical markers for the sensory shelf-life of saveloy. Meat Sci. 2012 Feb;90(2):314-22. doi: 10.1016/j.meatsci.2011.07.017. Epub 2011 Jul 30.
8. Jary E, Bee T, Walker SR, Chung SK, Seo KC, Morris JC, Don AS: Elimination of a hydroxyl group in FTY720 dramatically improves the phosphorylation rate. Mol Pharmacol. 2010 Oct;78(4):685-92. doi: 10.1124/mol.110.064873. Epub 2010 Jul 7.
9. Garcia-Cayuela T, Gomez de Cadinanos LP, Pelaez C, Requena T: Expression in Lactococcus lactis of functional genes related to amino acid catabolism and cheese aroma formation is influenced by branched chain amino acids. Int J Food Microbiol. 2012 Oct 15;159(3):207-13. doi: 10.1016/j.ijfoodmicro.2012.09.002. Epub 2012 Sep 13.
10. Rowan DD, Hunt MB, Dimouro A, Alspach PA, Weskett R, Volz RK, Gardiner SE, Chagne D: Profiling fruit volatiles in the progeny of a 'Royal Gala' x 'Granny Smith' apple (Malus x domestica) cross. J Agric Food Chem. 2009 Sep 9;57(17):7953-61. doi: 10.1021/jf901678v.
11. Sun SY, Jiang WG, Zhao YP: Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines. Food Chem. 2011 Jul 15;127(2):547-55. doi: 10.1016/j.foodchem.2011.01.039. Epub 2011 Jan 19.
12. McGinty D, Scognamiglio J, Letizia CS, Api AM: Fragrance material review on 2-methylbutanol. Food Chem Toxicol. 2010 Jul;48 Suppl 4:S97-101. doi: 10.1016/j.fct.2010.05.039.
13. Holm ES, Schafer A, Koch AG, Petersen MA: Investigation of spoilage in saveloy samples inoculated with four potential spoilage bacteria. Meat Sci. 2013 Mar;93(3):687-95. doi: 10.1016/j.meatsci.2012.11.016. Epub 2012 Nov 16.
14. Andrade MA, Cordoba JJ, Casado EM, Cordoba MG, Rodriguez M: Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage "salchichon". Meat Sci. 2010 Jun;85(2):256-64. doi: 10.1016/j.meatsci.2010.01.009. Epub 2010 Jan 14.
15. Van Lancker F, Adams A, Delmulle B, De Saeger S, Moretti A, Van Peteghem C, De Kimpe N: Use of headspace SPME-GC-MS for the analysis of the volatiles produced by indoor molds grown on different substrates. J Environ Monit. 2008 Oct;10(10):1127-33. doi: 10.1039/b808608g.
16. Chou HH, Keasling JD: Synthetic pathway for production of five-carbon alcohols from isopentenyl diphosphate. Appl Environ Microbiol. 2012 Nov;78(22):7849-55. doi: 10.1128/AEM.01175-12. Epub 2012 Aug 31.
17. Yannai, Shmuel. (2004) Dictionary of food compounds with CD-ROM: Additives, flavors, and ingredients. Boca Raton: Chapman & Hall/CRC.