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| | 1-Heptanol Basic information |
| | 1-Heptanol Chemical Properties |
| Melting point | -36 °C (lit.) | | Boiling point | 176 °C (lit.) | | density | 0.822 g/mL at 25 °C (lit.) | | vapor pressure | 0.5 mm Hg ( 20 °C) | | refractive index | n20/D 1.424(lit.) | | FEMA | 2548 | HEPTYL ALCOHOL | | Fp | 165 °F | | storage temp. | Store below +30°C. | | solubility | 1g/l | | pka | 15.38±0.10(Predicted) | | form | Liquid | | color | Clear | | Relative polarity | 0.549 | | Odor | Weak alcoholic. | | Odor Threshold | 0.0048ppm | | explosive limit | 0.9%(V) | | Odor Type | green | | Water Solubility | 2.85 g/L (100 ºC) | | JECFA Number | 94 | | Merck | 14,4661 | | BRN | 1731686 | | Stability: | Stable. Flammable. Incompatible with strong acids, strong oxidizing agents. | | InChIKey | BBMCTIGTTCKYKF-UHFFFAOYSA-N | | LogP | 2.2 at 20℃ | | CAS DataBase Reference | 111-70-6(CAS DataBase Reference) | | NIST Chemistry Reference | 1-Heptanol(111-70-6) | | EPA Substance Registry System | 1-Heptanol (111-70-6) |
| | 1-Heptanol Usage And Synthesis |
| Description | Heptyl alcohol has a faint, aromatic, fatty odor and a pungent,
spicy taste. It may be synthesized by reduction of enanthic aldehyde, which is a distillation product of castor oil. | | Chemical Properties | colourless liquid | | Chemical Properties | Heptyl alcohol has a fragrant, woody, heavy, oily, faint, aromatic, fatty odor and a pungent, spicy taste. | | Occurrence | Reported found in a few essential oils, hyacinth, violet leaves, Litsea zeylanica Also reported found in apple, banana, citrus peel oils, orange juice, bilberry, cranberry, blueberry, other berries, currants, melon, papaya, peach, pear, pineapple, asparagus, peas, potato, mustard, cheeses, butter, milk, meats, hop oil, beer, cognac, rum, bourbon whiskey, grape wines, cocoa, tea, flberts, pecans, peanuts, soybeans, passion fruit juice, olive, macadamia nuts, mango, tamarind, fgs, cardamom, rice, calamus, dill, corn, malt, kiwifruit, truffe, nectarine, crab, crayfsh, clams and other sources | | Uses | 1-Heptanol, is used in the fragrance industry due to its pleasant smell. | | Uses | 1-Heptanol have also been used in the fragrance industry due to its pleasant smell. | | Preparation | By reduction of enanthic aldehyde, which is a distillation product of castor oil. | | Production Methods | 1-Heptanol is produced by reacting hexenes with carbon
monoxide in the oxo process or by the catalytic reduction
of heptaldehyde. It has little commercial value except in
fragrances and as an artificial flavoring agent. | | Definition | ChEBI: 1-heptanol is an alkyl alcohol that is heptane in which a hydrogen of one of the methyl groups is substituted by a hydroxy group. It has been isolated from Capillipedium parviflorum. It has a role as a plant metabolite, a fragrance and a flavouring agent. It is a primary alcohol, an alkyl alcohol and a volatile organic compound. It derives from a hydride of a heptane. | | Aroma threshold values | Detection: 3 ppb. | | Synthesis Reference(s) | The Journal of Organic Chemistry, 57, p. 1061, 1992 DOI: 10.1021/jo00030a003
Synthesis, p. 701, 1979 DOI: 10.1055/s-1979-28800 | | General Description | Watery colorless liquid with a weak alcohol odor. Floats on water. | | Reactivity Profile | Heptan-1-ol is an alcohol. Flammable and/or toxic gases are generated by the combination of alcohols with alkali metals, nitrides, and strong reducing agents. They react with oxoacids and carboxylic acids to form esters plus water. Oxidizing agents convert them to aldehydes or ketones. Alcohols exhibit both weak acid and weak base behavior. They may initiate the polymerization of isocyanates and epoxides. | | Hazard | Combustible. | | Health Hazard | Low toxicity; liquid may irritate eyes. | | Flammability and Explosibility | Nonflammable | | Chemical Reactivity | Reactivity with Water No reaction; Reactivity with Common Materials: No reactions; Stability During Transport: Stable; Neutralizing Agents for Acids and Caustics: Not pertinent; Polymerization: Not pertinent; Inhibitor of Polymerization: Not pertinent. | | Biochem/physiol Actions | Taste at 1-10 ppm | | Purification Methods | Shake the alcohol with successive lots of alkaline KMnO4 until the colour persists for 15minutes, then dry it with K2CO3 or CaO, and fractionally distil it. [Beilstein 1 IV 1731.] |
| | 1-Heptanol Preparation Products And Raw materials |
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