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Sulfurous Odor 3-Mercapto-2-Methyl-1-Pentanol Fragrance Ingredient CAS 227456-27-1
| Place of Origin | China |
|---|---|
| Brand Name | hoyoshee |
| Certification | ISO9001 |
| Model Number | HYX-271 |
| Minimum Order Quantity | Negotiable |
| Price | Negotiable |
| Packaging Details | 1kg;|25kg;|100kg |
| Delivery Time | 5-8 working days |
| Payment Terms | L/C,D/A,D/P,T/T,Western Union,MoneyGram |
| Supply Ability | 300 Ton/Month |
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xProduct Details
| Purity | 99% | Boiling Point | 205.0±23.0 °C(Predicted) |
|---|---|---|---|
| Density | 0.959±0.06 G/cm3(Predicted) | FEMA | 3996 |
| Odor Type | Sulfurous | ||
| Highlight | 3-Mercapto-2-Methyl-1-Pentanol,Fragrance Ingredient CAS 227456-27-1,sulfurous Odor Fragrance Ingredient |
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Product Description
3-Mercapto-2-methyl-1-pentanol CAS 227456-27-1
Chemical Information
- IUPAC Name: 3-Mercapto-2-methylpentan-1-ol
- Molecular Formula: C₆H₁₄OS
- Molar Mass: 134.24 g/mol
| Product Name | 3-Mercapto-2-methylpenta-1-ol |
|---|---|
| Synonyms | 3 - mercaptoacetic - 2 - methyl alcohol e; 3-MERCAPTO-2-METHYLPENTANOL; 3-Mercapto-2-methylpenta-1-ol; 2-Methyl-3-sulfanylpentan-1-ol; 3-MERCAPTO-2-METHYLPENTAN-1-OL (RACEMIC); 1-Pentanol,3-mercapto-2-methyl-; 3-Mercapto-2-methyl-1-pentanol; 3-Mercapto-2-methyl-1-pentanol (mixture of diastereoisomers) |
| CAS | 227456-27-1 |
| MF | C6H14OS |
| MW | 134.24 |
| EINECS | 927-385-6 |
| Odor Type | sulfurous |
| Color | Colorless to Light yellow |
Potential Applications and Uses
This specialty compound has niche applications based on its unique molecular structure:
- Chemical Intermediate: Primarily used in organic synthesis to build complex molecules requiring specific sulfur functionality and alcohol groups.
- Ligand in Coordination Chemistry: The sulfur and oxygen atoms can coordinate with metal ions, making it suitable for catalysts or metal-organic frameworks.
- Pharmaceutical and Agrochemical Research: Potential building block for drug or pesticide candidates due to its sulfur-containing structure.
- Flavor and Fragrance Industry: May contribute to complex flavor profiles at low concentrations, despite its likely unpleasant pure odor.
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