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Names | |
---|---|
Preferred IUPAC name
3-Methyloctan-3-ol | |
Other names
Amylethylmethylcarbinol
2-Ethyl-2-heptanol 3-Methyloctan-3-ol | |
Identifiers | |
3D model (
JSmol)
|
|
ChemSpider | |
ECHA InfoCard | 100.023.888 |
PubChem
CID
|
|
UNII | |
CompTox Dashboard (
EPA)
|
|
| |
| |
Properties [2] | |
C9H20O | |
Molar mass | 144.2545 g/mol |
Density | 0.822 g/mL |
Boiling point | 127 °C (261 °F; 400 K) |
Hazards | |
Flash point | 73 °C (163 °F; 346 K) |
Except where otherwise noted, data are given for materials in their
standard state (at 25 °C [77 °F], 100 kPa).
|
3-Methyl-3-octanol (systematically named 3-methyloctan-3-ol) is an
organic compound with the
chemical formula CH3(CH2)4C(CH3)(CH2CH3)OH (also written as C
9H
20O). This simple tertiary
alcohol is a clear colourless liquid under
standard conditions, and is tasteless.
It is used in the food industry as a flavouring agent as it contributes to the flavour of roast beef. [3] It is known to be biochemically produced by the Antrodia camphorata fungus. 3-Methyl-3-octanol is a chiral compound, with each isomer yielding a different flavour.
![]() | |
Names | |
---|---|
Preferred IUPAC name
3-Methyloctan-3-ol | |
Other names
Amylethylmethylcarbinol
2-Ethyl-2-heptanol 3-Methyloctan-3-ol | |
Identifiers | |
3D model (
JSmol)
|
|
ChemSpider | |
ECHA InfoCard | 100.023.888 |
PubChem
CID
|
|
UNII | |
CompTox Dashboard (
EPA)
|
|
| |
| |
Properties [2] | |
C9H20O | |
Molar mass | 144.2545 g/mol |
Density | 0.822 g/mL |
Boiling point | 127 °C (261 °F; 400 K) |
Hazards | |
Flash point | 73 °C (163 °F; 346 K) |
Except where otherwise noted, data are given for materials in their
standard state (at 25 °C [77 °F], 100 kPa).
|
3-Methyl-3-octanol (systematically named 3-methyloctan-3-ol) is an
organic compound with the
chemical formula CH3(CH2)4C(CH3)(CH2CH3)OH (also written as C
9H
20O). This simple tertiary
alcohol is a clear colourless liquid under
standard conditions, and is tasteless.
It is used in the food industry as a flavouring agent as it contributes to the flavour of roast beef. [3] It is known to be biochemically produced by the Antrodia camphorata fungus. 3-Methyl-3-octanol is a chiral compound, with each isomer yielding a different flavour.