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sec-Pentanol · CAS 26635-63-2 · C5H12O. UNII 04G7050365. Boiling Point: 234 °F at 760 mmHg (NIOSH, 2024); Boiling Point: 119 °C; Boiling Point: 118-119 °C.
| CAS Registry Number | 26635-63-2 |
|---|---|
| PubChem CID | 22386 |
| Molecular formula | C5H12O |
| IUPAC name | pentan-2-ol |
| UNII (FDA) | 04G7050365 |
| FEMA number | 3316 |
| JECFA number | 280 |
| Molecular Weight | 88.15 |
|---|---|
| XLogP3 | 1.2 |
| Hydrogen Bond Donor Count | 1 |
| Hydrogen Bond Acceptor Count | 1 |
| Rotatable Bond Count | 2 |
| Exact Mass | 88.088815002 |
| Monoisotopic Mass | 88.088815002 |
| Topological Polar Surface Area | 20.2 |
| Heavy Atom Count | 6 |
| Formal Charge | 0 |
| Boiling Point | 234 °F at 760 mmHg (NIOSH, 2024) |
|---|---|
| Boiling Point | 119 °C |
| Boiling Point | 118-119 °C |
| Boiling Point | 234 °F |
| Melting Point | -73 °C |
| Melting Point | -50 °C |
| Flash Point | 95 °F (NIOSH, 2024) |
| Flash Point | 33 °C |
| Flash Point | (oc) 95 °F |
| Solubility | 44.6 mg/mL at 25 °C |
| Regulatory & Food Contact | EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Fusel Oil, Green No safety concern at current levels of intake when used as a flavouring agent |
|---|---|
| GHS notification summary | 0.6% (11 / 1753) |
| GHS notification summary | 0.6% (11 / 1753) |
|---|---|
| Reported hazard statements | H226 (99.3%), H332 (99.4%), H335 (99.4%), H315 (100%), H319 (100%) |
This chemical does not meet GHS hazard criteria for 0.6% (11 of 1753) of reports.
H226 (99.3%): Flammable liquid and vapor [Warning Flammable liquids]
2-PENTANOL; Pentan-2-ol; 6032-29-7; sec-Amyl alcohol; Methylpropylcarbinol; sec-Pentyl alcohol; 2-Pentyl alcohol; 1-Methyl-1-butanol; Methyl propyl carbinol; 2-Hydroxypentane; Pentanol-2; alpha-Methylbutanol; 1-Methylbutanol; sec-n-Amyl alcohol; Isoamyl alcohol, secondary; FEMA No. 3316
CAS 26635-63-2; molecular formula C5H12O; molecular weight — g/mol.
2-PENTANOL, Pentan-2-ol, 6032-29-7, sec-Amyl alcohol, Methylpropylcarbinol, sec-Pentyl alcohol.
Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVORING AGENT OR ADJUVANT; Flavoring Agents.
0.6% of GHS notifications report no hazard classification (11 of 1753).
Boiling Point: 234 °F at 760 mmHg (NIOSH, 2024); Boiling Point: 119 °C; Boiling Point: 118-119 °C; Boiling Point: 234 °F.
Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.