{"ymdb_id":"YMDB01386","created_at":"2011-07-25T20:31:21.000Z","updated_at":"2016-09-08T18:36:37.000Z","name":"1-Butanol","cas":"71-36-3","state":"Liquid","melting_point":"-89.8 oC","description":"3-Methyl-1-propanol (n-Butanol or n-butyl alcohol or normal butanol) is a primary alcohol with a 4-carbon structure and the molecular formula C4H9OH. Its isomers include isobutanol, 2-butanol, and tert-butanol. Butanol is one of the group of \"fusel alcohols\" (from the German for \"bad liquor\"), which have more than two carbon atoms and have significant solubility in water. n-Butanol occurs naturally as a minor product of the fermentation of sugars and other carbohydrates, and is present in many foods and beverages. It is also a permitted artificial flavorant in the United States, used in butter, cream, fruit, rum, whiskey, ice cream and ices, candy, baked goods and cordials. It is responsible for a potato-like aroma. [Wikipedia]","experimental_water_solubility":"63.2 mg/mL at 25 oC [TEWARI,YB et al. (1982)]","experimental_logp_hydrophobicity":"0.88 [HANSCH,C ET AL. (1995)]","location":"extracellular","synthesis_reference":"Tsuchida, Takashi; Sakuma, Shuji.  Ethanol to 1-butanol on hydroxyapatite.    Shokubai  (2007),  49(3),  238-243. ","chebi_id":"28885","hmdb_id":"HMDB04327","kegg_id":"C06142","pubchem_id":"263","cs_id":"258","foodb_id":null,"wikipedia_link":"1-Butanol","biocyc_id":"BUTANOL","iupac":"butan-1-ol","traditional_iupac":"butanol","logp":"0.805321946","pka":null,"alogps_solubility":"1.58e+02 g/l","alogps_logp":"0.84","alogps_logs":"0.33","acceptor_count":"1","donor_count":"1","rotatable_bond_count":"2","polar_surface_area":"20.23","refractivity":"22.1349","polarizability":"9.214856371458051","formal_charge":"0","physiological_charge":"0","pka_strongest_basic":"-1.944007518238327","pka_strongest_acidic":"16.954258074443697","bioavailability":"1","number_of_rings":"0","rule_of_five":"1","ghose_filter":"0","veber_rule":"1","mddr_like_rule":"0","synonyms":["1-Butanol","1-Butyl alcohol","1-Hydroxybutane","3-Methyl-1-propanol","Alcool butylique","BuOH","Butan-1-ol","Butanol","Butanol-1","Butanolen","Butanolo","Butyl alcohol","Butyl hydroxide","Butylowy alkohol","Butyric alcohol","Hemostyp","Methylolpropane","n-Butan-1-ol","n-Butanol","n-Butanolbutanolen","n-Butyl alcohol","n-Butylalkohol","n-C4H9OH","NBA","propyl carbinol","Propylcarbinol","Propylmethanol"],"pathways":[{"name":"Butanoate metabolism","kegg_map_id":"00650"}],"growth_conditions":[],"references":[{"pubmed_id":10552428,"citation":"Antonelli, A., Castellari, L., Zambonelli, C., Carnacini, A. (1999). \"Yeast influence on volatile composition of wines.\" J Agric Food Chem 47:1139-1144."},{"pubmed_id":20151225,"citation":"Tsakiris, A., Koutinas, A. A., Psarianos, C., Kourkoutas, Y., Bekatorou, A. (2010). \"A new process for wine production by penetration of yeast in uncrushed frozen grapes.\" Appl Biochem Biotechnol 162:1109-1121."},{"pubmed_id":12236692,"citation":"Patel, S., Shibamoto, T. (2002). \"Effect of different strains of Saccharomyces cerevisiae on production of volatiles in Napa Gamay wine and Petite Sirah wine.\" J Agric Food Chem 50:5649-5653."}],"proteins":[]}