2-Methyl-1-butanol

2-Methyl-1-butanol^[1]^[2]
Names
	Preferred IUPAC name 2-Methylbutan-1-ol
	Other names 2-Methyl-1-butanol; Active amyl alcohol
Identifiers
CAS Number	137-32-6 ; 1565-80-6 (S);
3D model (JSmol)	Interactive image;
ChEBI	CHEBI:48945 ;
ChEMBL	ChEMBL451923 ;
ChemSpider	8398 ;
ECHA InfoCard	100.004.809
PubChem CID	8723;
UNII	7VTJ239ASU ;
CompTox Dashboard (EPA)	DTXSID5027069 ;
	InChI InChI=1S/C5H12O/c1-3-5(2)4-6/h5-6H,3-4H2,1-2H3 Key: QPRQEDXDYOZYLA-UHFFFAOYSA-N ; InChI=1/C5H12O/c1-3-5(2)4-6/h5-6H,3-4H2,1-2H3 Key: QPRQEDXDYOZYLA-UHFFFAOYAW;
	SMILES OCC(C)CC;
Properties
Chemical formula	C5H12O
Molar mass	88.148 g/mol
Appearance	colorless liquid
Density	0.8152 g/cm3
Melting point	−117.2 °C (−179.0 °F; 156.0 K)
Boiling point	127.5 °C (261.5 °F; 400.6 K)
Solubility in water	31 g/L
Solubility	organic solvents
Vapor pressure	3 mm Hg
Viscosity	4.453 mPa·s
Thermochemistry
Std enthalpy of; formation (ΔfH⦵298)	-356.6 kJ·mol−1 (liquid) ; -301.4 kJ·mol−1 (gas)
Hazards
Autoignition; temperature	385 °C (725 °F; 658 K)
Related compounds
Related compounds	Amyl alcohol
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

2-Methyl-1-butanol (IUPAC name, also called active amyl alcohol) is an organic compound with the formula CH3CH2CH(CH3)CH2OH. It is one of several isomers of amyl alcohol. A colorless liquid, it occurs naturally in trace amounts and has attracted some attention as a potential biofulel, exploiting its hydrophobic (gasoline-like) and branched structure. It is chiral.^[3]

Occurrence

2-Methyl-1-butanol is a component of many mixtures of commercial amyl alcohols. It is one of the many components of the aroma of various fungi and fruit, e.g., the summer truffle, tomato,^[4] and cantaloupe.^[5]^[6]

Production and reactions

2-Methyl-1-butanol has been produced from glucose by genetically modified E. coli. 2-Keto-3-methylvalerate, a precursor to threonine, is converted to the target alcohol by the sequential action of 2-Keto acid decarboxylase and dehydrogenase.^[7] It can be derived from fusel oil (because it occurs naturally in fruits such as grapes^[8]) or manufactured by either the oxo process or via the halogenation of pentane.^[2]

References

^ Lide, David R. (1998), Handbook of Chemistry and Physics (87 ed.), Boca Raton, Florida: CRC Press, pp. 3–374, 5–42, 6–188, 8–102, 16–22, ISBN 0-8493-0594-2
^ ^a ^b McKetta, John J.; Cunningham, William Aaron (1977), Encyclopedia of Chemical Processing and Design, vol. 3, Boca Raton, Florida: CRC Press, pp. 279–280, ISBN 978-0-8247-2480-1, retrieved 2009-12-14
^ Xiong, Ren-Gen; You, Xiao-Zeng; Abrahams, Brendan F.; Xue, Ziling; Che, Chi-Ming (2001). "Enantioseparation of Racemic Organic Molecules by a Zeolite Analogue". Angewandte Chemie International Edition. 40 (23): 4422–4425. doi:10.1002/1521-3773(20011203)40:23<4422::AID-ANIE4422>3.0.CO;2-G. PMID 12404434.
^ Buttery, Ron G.; Teranishi, Roy; Ling, Louisa C. (1987). "Fresh tomato aroma volatiles: A quantitative study". Journal of Agricultural and Food Chemistry. 35 (4): 540–544. doi:10.1021/jf00076a025.
^ Dı́Az, P.; Ibáñez, E.; Señoráns, F.J; Reglero, G. (2003). "Truffle Aroma CCharacterization by Headspace solid-phase microextraction". Journal of Chromatography A. 1017 (1–2): 207–214. doi:10.1016/j.chroma.2003.08.016. PMID 14584705.
^ Beaulieu, John C.; Grimm, Casey C. (2001). "Identification of Volatile Compounds in Cantaloupe at Various Developmental Stages Using Solid Phase Microextraction". Journal of Agricultural and Food Chemistry. 49 (3): 1345–1352. doi:10.1021/jf0005768. PMID 11312862.
^ Atsumi, Shota; Hanai, Taizo; Liao, James C. (2008). "Non-Fermentative Pathways for Synthesis of Branched-Chain Higher Alcohols as Biofuels". Nature. 451 (7174): 86–89. Bibcode:2008Natur.451...86A. doi:10.1038/nature06450. PMID 18172501.
^ Howard, Philip H. (1993), Handbook of Environmental Fate and Exposure Data for Organic Chemicals, vol. 4, Boca Raton, Florida: CRC Press, pp. 392–396, ISBN 978-0-87371-413-6, retrieved 2009-12-14

[hand-1] Lide, David R. (1998), Handbook of Chemistry and Physics (87 ed.), Boca Raton, Florida: CRC Press, pp. 3–374, 5–42, 6–188, 8–102, 16–22, ISBN 0-8493-0594-2

[encyc-2] McKetta, John J.; Cunningham, William Aaron (1977), Encyclopedia of Chemical Processing and Design, vol. 3, Boca Raton, Florida: CRC Press, pp. 279–280, ISBN 978-0-8247-2480-1, retrieved 2009-12-14

[3] Xiong, Ren-Gen; You, Xiao-Zeng; Abrahams, Brendan F.; Xue, Ziling; Che, Chi-Ming (2001). "Enantioseparation of Racemic Organic Molecules by a Zeolite Analogue". Angewandte Chemie International Edition. 40 (23): 4422–4425. doi:10.1002/1521-3773(20011203)40:23<4422::AID-ANIE4422>3.0.CO;2-G. PMID 12404434.

[4] Buttery, Ron G.; Teranishi, Roy; Ling, Louisa C. (1987). "Fresh tomato aroma volatiles: A quantitative study". Journal of Agricultural and Food Chemistry. 35 (4): 540–544. doi:10.1021/jf00076a025.

[5] Dı́Az, P.; Ibáñez, E.; Señoráns, F.J; Reglero, G. (2003). "Truffle Aroma CCharacterization by Headspace solid-phase microextraction". Journal of Chromatography A. 1017 (1–2): 207–214. doi:10.1016/j.chroma.2003.08.016. PMID 14584705.

[6] Beaulieu, John C.; Grimm, Casey C. (2001). "Identification of Volatile Compounds in Cantaloupe at Various Developmental Stages Using Solid Phase Microextraction". Journal of Agricultural and Food Chemistry. 49 (3): 1345–1352. doi:10.1021/jf0005768. PMID 11312862.

[7] Atsumi, Shota; Hanai, Taizo; Liao, James C. (2008). "Non-Fermentative Pathways for Synthesis of Branched-Chain Higher Alcohols as Biofuels". Nature. 451 (7174): 86–89. Bibcode:2008Natur.451...86A. doi:10.1038/nature06450. PMID 18172501.

[hef-8] Howard, Philip H. (1993), Handbook of Environmental Fate and Exposure Data for Organic Chemicals, vol. 4, Boca Raton, Florida: CRC Press, pp. 392–396, ISBN 978-0-87371-413-6, retrieved 2009-12-14

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Occurrence

Production and reactions

See also

References