Hmdb loader
Show more...Show more...Show more...Show more...
Record Information
Version5.0
StatusExpected but not Quantified
Creation Date2012-09-11 18:32:02 UTC
Update Date2023-02-21 17:23:36 UTC
HMDB IDHMDB0033772
Secondary Accession Numbers
  • HMDB33772
Metabolite Identification
Common Name2-Methyl-2-butanol
Description2-Methyl-2-butanol, also known as t-amyl alcohol (TAA) or amylene hydrate, belongs to the class of organic compounds known as tertiary alcohols. Tertiary alcohols are compounds in which a hydroxy group, -OH, is attached to a saturated carbon atom R3COH (R not H). 2-Methyl-2-butanol is a pungent tasting compound. 2-methyl-2-butanol has been detected, but not quantified, in several different foods, such as red bell peppers, pepper (c. annuum), fruits, yellow bell peppers, and orange bell peppers. This could make 2-methyl-2-butanol a potential biomarker for the consumption of these foods. In 1930's TAA was mainly used as a solvent for tribromoethanol (TBE), forming Avertin at a 0.5:1 volume ratio of TAA to TBE. When ingested, the effects of TAA may begin in about 30 minutes and can last up to 2 days. The oral LD50 in rats is 1 g/kg.
Structure
Thumb
Synonyms
Chemical FormulaC5H12O
Average Molecular Weight88.1482
Monoisotopic Molecular Weight88.088815006
IUPAC Name2-methylbutan-2-ol
Traditional Name2-methyl-2-butanol
CAS Registry Number75-85-4
SMILES
CCC(C)(C)O
InChI Identifier
InChI=1S/C5H12O/c1-4-5(2,3)6/h6H,4H2,1-3H3
InChI KeyMSXVEPNJUHWQHW-UHFFFAOYSA-N
Chemical Taxonomy
Description Belongs to the class of organic compounds known as tertiary alcohols. Tertiary alcohols are compounds in which a hydroxy group, -OH, is attached to a saturated carbon atom R3COH (R not H ).
KingdomOrganic compounds
Super ClassOrganic oxygen compounds
ClassOrganooxygen compounds
Sub ClassAlcohols and polyols
Direct ParentTertiary alcohols
Alternative Parents
Substituents
  • Tertiary alcohol
  • Hydrocarbon derivative
  • Aliphatic acyclic compound
Molecular FrameworkAliphatic acyclic compounds
External DescriptorsNot Available
Ontology
Physiological effect
Disposition
ProcessNot Available
Role
Physical Properties
StateLiquid
Experimental Molecular Properties
PropertyValueReference
Melting Point-8.4 °CNot Available
Boiling Point246.00 to 247.00 °C. @ 760.00 mm Hg (est)The Good Scents Company Information System
Water Solubility110 mg/mL at 25 °CNot Available
LogP0.89Not Available
Experimental Chromatographic PropertiesNot Available
Predicted Molecular Properties
Predicted Chromatographic Properties
Spectra
Biological Properties
Cellular Locations
  • Cytoplasm
  • Extracellular
Biospecimen LocationsNot Available
Tissue LocationsNot Available
Pathways
Normal Concentrations
Not Available
Abnormal Concentrations
Not Available
Associated Disorders and Diseases
Disease ReferencesNone
Associated OMIM IDsNone
DrugBank IDNot Available
Phenol Explorer Compound IDNot Available
FooDB IDFDB011925
KNApSAcK IDNot Available
Chemspider ID6165
KEGG Compound IDNot Available
BioCyc IDCPD-19059
BiGG IDNot Available
Wikipedia LinkTert-Amyl_alcohol
METLIN IDNot Available
PubChem Compound6405
PDB IDNot Available
ChEBI ID132750
Food Biomarker OntologyNot Available
VMH IDNot Available
MarkerDB IDNot Available
Good Scents IDrw1516611
References
Synthesis ReferenceNot Available
Material Safety Data Sheet (MSDS)Not Available
General References
  1. Wolodko WT, James MN, Bridger WA: Crystallization of succinyl-CoA synthetase from Escherichia coli. J Biol Chem. 1984 Apr 25;259(8):5316-20. [PubMed:6371002 ]
  2. (). Yannai, Shmuel. (2004) Dictionary of food compounds with CD-ROM: Additives, flavors, and ingredients. Boca Raton: Chapman & Hall/CRC.. .