2-Pentanol is a clear liquid that is soluble in water and alcohol. It has a fermented, alcoholic smell. It is used as a flavor and fragrance agent and applied in foods which require a crisp herbal or fruity smell and flavors such as dill, cucumber, cilantro, melon, rhubarb, guava, or tomato. It is used in baked goods, puddings, gravies, meat products, seasonings, soups, and non-alcoholic beverages. 2-pentanol is also used as a solvent and intermediate for the synthesis of other chemicals.
[1] https://en.wikipedia.org/wiki/2-Pentanol
Amyl alcohols (pentanols) have eight isomers.
All are flammable, colorless liquids, except the isomer 2,2-
dimethyl-1-propanol, which is a crystalline solid.
2-Pentanol has a mild green, fusel-oil odor. This compound is also reported as having a winy, ethereal odor.
Reported found in banana, Satsuma mandarin peel oil, peach, raw asparagus, vinegar, wheaten bread, cheddar
cheese, Swiss cheese, other cheeses, roasted barley, roasted filbert, roasted peanut, plum brandy, Bourbon vanilla, Chinese quince,
apple, orange juice, bilberry, cranberry, guava, grapes, melon, papaya, pineapple, strawberry, ginger, butter, chicken fat, hop oil,
beer, cognac, Scotch whiskey, rum, cider, red wine, cocoa, tea, oats, honey, soybean, coconut meat, passion fruit, beans, mushroom,
starfruit, mango, malt, mountain papaya, endive, shrimp, naranjilla fruit and cape gooseberry.
(±)-2-Pentanol is a widely used solvent and a building block used in the synthesis of consumer products.
2-Pentanol is a secondary alcohol that can be used as:
- A hydrogen donor in the synthesis of methyl furan via catalytic transfer hydrogenation of furfural over a ruthenium/ruthenium oxide/carbon catalyst.
- A reagent in one-pot synthesis of brominated derivatives of 1,3-dioxolane.
- A solvent for the synthesis of organic molecules such as 2, 4-diaminopyrimidines and 4-aza-podophyllotoxins.
ChEBI: A secondary alcohol that is pentane substituted at position 2 by a hydroxy group.
By catalytic reduction of methyl n-propyl ketone.
2-Pentanol, a secondary alcohol, is a volatile organic compound (VOC) that is a common aroma-active component of food and beverage products.
Moderately toxic by ingestion and intraperitoneal routes. A narcotic. A skin and severe eye irritant. Flammable liquid when exposed to heat or flame; can react with oxidzing materials. A severe explosion hazard when exposed to heat or flame. To fight fire, use alcohol foam, dry chemical. When heated to decomposition it emits acrid smoke and irritating fumes. See also ALCOHOLS
(n-isomer); Suspected reprotoxic hazard,
Primary irritant (w/o allergic reaction), (iso-, primary):
Possible risk of forming tumors, Primary irritant (w/o allergic
reaction), (sec-, active primary-, and other isomers)
Primary irritant (w/o allergic reaction). Used as a solvent in
organic synthesis and synthetic flavoring, pharmaceuticals,
corrosion inhibitors; making plastics and other chemicals;
as a flotation agent. The (n-isomer) is used in preparation
of oil additives, plasticizers, synthetic lubricants, and as a
solvent.
UN2811 Pentanols, Hazard Class: 3; Labels: 3-
Flammable liquid. UN1987 Alcohols, n.o.s., Hazard Class:
3; Labels: 3-Flammable liquid.
Refluxed it with CaO, distil it, then reflux it with magnesium and again fractionally distil it. [Beilstein 1 IV 1655.]
Forms an explosive mixture with air.
Contact with strong oxidizers and hydrogen trisulfide may
cause fire and explosions. Incompatible with strong acids.
Violent reaction with alkaline earth metals forming hydrogen,
a flammable gas.
Dissolve or mix the material
with a combustible solvent and burn in a chemical incinerator
equipped with an afterburner and scrubber. All federal,
state, and local environmental regulations must be
observed.
