You are using an unsupported browser. Please upgrade your browser to a newer version to get the best experience on Human Metabolome Database.
Record Information
StatusDetected but not Quantified
Creation Date2012-09-11 17:44:17 UTC
Update Date2019-07-23 06:09:05 UTC
Secondary Accession Numbers
  • HMDB31599
Metabolite Identification
Common Name2-Pentanol
Description2-Pentanol, also known as 1-methylbutanol or 2-hydroxypentane, belongs to the class of organic compounds known as secondary alcohols. Secondary alcohols are compounds containing a secondary alcohol functional group, with the general structure HOC(R)(R') (R,R'=alkyl, aryl). 2-Pentanol is an extremely weak basic (essentially neutral) compound (based on its pKa). 2-Pentanol is a green tasting compound. Outside of the human body, 2-Pentanol has been detected, but not quantified in, a few different foods, such as alcoholic beverages, fruits, and milk and milk products. This could make 2-pentanol a potential biomarker for the consumption of these foods. A secondary alcohol that is pentane substituted at position 2 by a hydroxy group.
2-Pentyl alcoholChEBI
Methyl propyl carbinolChEBI
Sec-amyl alcoholChEBI
Sec-N-amyl alcoholChEBI
Sec-pentyl alcoholChEBI
Isoamyl alcohol (primary/secondaryHMDB
Isoamyl alcohol, secondaryHMDB
Methyl butanolHMDB
Potassium t-amylateHMDB
t-Amyl alcoholHMDB
Tert-amyl alcoholHMDB
Chemical FormulaC5H12O
Average Molecular Weight88.1482
Monoisotopic Molecular Weight88.088815006
IUPAC Namepentan-2-ol
Traditional Name2-pentanol
CAS Registry Number6032-29-7
InChI Identifier
Chemical Taxonomy
Description belongs to the class of organic compounds known as secondary alcohols. Secondary alcohols are compounds containing a secondary alcohol functional group, with the general structure HOC(R)(R') (R,R'=alkyl, aryl).
KingdomOrganic compounds
Super ClassOrganic oxygen compounds
ClassOrganooxygen compounds
Sub ClassAlcohols and polyols
Direct ParentSecondary alcohols
Alternative Parents
  • Secondary alcohol
  • Hydrocarbon derivative
  • Aliphatic acyclic compound
Molecular FrameworkAliphatic acyclic compounds
External Descriptors

Route of exposure:


Biological location:


Biological role:

Physical Properties
Experimental Properties
Melting Point-73 °CNot Available
Boiling PointNot AvailableNot Available
Water Solubility44.6 mg/mL at 25 °CNot Available
LogP1.19Not Available
Predicted Properties
Water Solubility59.7 g/LALOGPS
pKa (Strongest Acidic)17.8ChemAxon
pKa (Strongest Basic)-1.6ChemAxon
Physiological Charge0ChemAxon
Hydrogen Acceptor Count1ChemAxon
Hydrogen Donor Count1ChemAxon
Polar Surface Area20.23 ŲChemAxon
Rotatable Bond Count2ChemAxon
Refractivity26.55 m³·mol⁻¹ChemAxon
Polarizability11.02 ųChemAxon
Number of Rings0ChemAxon
Rule of FiveYesChemAxon
Ghose FilterNoChemAxon
Veber's RuleYesChemAxon
MDDR-like RuleNoChemAxon
Spectrum TypeDescriptionSplash KeyView
GC-MSGC-MS Spectrum - EI-B (Non-derivatized)splash10-0a4i-9000000000-19815e3dcbfcbbccaa40Spectrum
GC-MSGC-MS Spectrum - EI-B (Non-derivatized)splash10-0002-9000000000-ee11af6c4a561b5c9bbdSpectrum
GC-MSGC-MS Spectrum - EI-B (Non-derivatized)splash10-052e-9000000000-f0deb638d3edc45dc66aSpectrum
GC-MSGC-MS Spectrum - EI-B (Non-derivatized)splash10-0002-9000000000-0ae80db19f0a4f6f52a0Spectrum
GC-MSGC-MS Spectrum - EI-B (Non-derivatized)splash10-0a4i-9000000000-19815e3dcbfcbbccaa40Spectrum
GC-MSGC-MS Spectrum - EI-B (Non-derivatized)splash10-0002-9000000000-ee11af6c4a561b5c9bbdSpectrum
GC-MSGC-MS Spectrum - EI-B (Non-derivatized)splash10-052e-9000000000-f0deb638d3edc45dc66aSpectrum
GC-MSGC-MS Spectrum - EI-B (Non-derivatized)splash10-0002-9000000000-0ae80db19f0a4f6f52a0Spectrum
Predicted GC-MSPredicted GC-MS Spectrum - GC-MS (Non-derivatized) - 70eV, Positivesplash10-00bd-9000000000-a3bfc45a4f28beaf892aSpectrum
Predicted GC-MSPredicted GC-MS Spectrum - GC-MS (1 TMS) - 70eV, Positivesplash10-00fs-9300000000-baaea12ff9e62ed7bf43Spectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 10V, Positivesplash10-00di-9000000000-cc4515b70c83fa4565c7Spectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 20V, Positivesplash10-00di-9000000000-df91948909c8c4143cb8Spectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 40V, Positivesplash10-00dl-9000000000-ea6d1efc64a3bd41a96dSpectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 10V, Negativesplash10-000i-9000000000-b0aeeb1eafd7d5f3272cSpectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 20V, Negativesplash10-00kr-9000000000-bb0d405de9c11645e924Spectrum
Predicted LC-MS/MSPredicted LC-MS/MS Spectrum - 40V, Negativesplash10-00r6-9000000000-2de1088b9048aeb662d9Spectrum
MSMass Spectrum (Electron Ionization)splash10-0002-9000000000-2b92c1ebfce84d9a189eSpectrum
1D NMR1H NMR SpectrumNot AvailableSpectrum
1D NMR13C NMR SpectrumNot AvailableSpectrum
Biological Properties
Cellular Locations
  • Cytoplasm
  • Extracellular
Biospecimen Locations
  • Feces
Tissue LocationsNot Available
Normal Concentrations
FecesDetected but not Quantified Adult (>18 years old)Both
FecesDetected but not Quantified Adult (>18 years old)Both
Abnormal Concentrations
Not Available
Associated Disorders and Diseases
Disease ReferencesNone
Associated OMIM IDsNone
DrugBank IDNot Available
Phenol Explorer Compound IDNot Available
FoodDB IDFDB011151
KNApSAcK IDNot Available
Chemspider ID21011
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia Link2-Pentanol
METLIN IDNot Available
PubChem Compound22386
PDB IDNot Available
ChEBI ID77518
Food Biomarker OntologyNot Available
VMH IDNot Available
Synthesis ReferenceNot Available
Material Safety Data Sheet (MSDS)Download (PDF)
General References
  1. Dierkes G, Bongartz A, Guth H, Hayen H: Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds. J Agric Food Chem. 2012 Jan 11;60(1):394-401. doi: 10.1021/jf203406s. Epub 2011 Dec 12. [PubMed:22117816 ]
  2. Ziadi M, Wathelet JP, Marlier M, Hamdi M, Thonart P: Analysis of volatile compounds produced by 2 strains of Lactococcus lactis isolated from leben (Tunisian fermented milk) using solid-phase microextraction-gas chromatography. J Food Sci. 2008 Aug;73(6):S247-52. [PubMed:19241567 ]
  3. Afzal MI, Boulahya KA, Paris C, Delaunay S, Cailliez-Grimal C: Effect of oxygen on the biosynthesis of flavor compound 3-methylbutanal from leucine catabolism during batch culture in Carnobacterium maltaromaticum LMA 28. J Dairy Sci. 2013 Jan;96(1):352-9. doi: 10.3168/jds.2012-6088. Epub 2012 Nov 22. [PubMed:23182362 ]
  4. Fall PA, Pilet MF, Leduc F, Cardinal M, Duflos G, Guerin C, Joffraud JJ, Leroi F: Sensory and physicochemical evolution of tropical cooked peeled shrimp inoculated by Brochothrix thermosphacta and Lactococcus piscium CNCM I-4031 during storage at 8 degrees C. Int J Food Microbiol. 2012 Jan 16;152(3):82-90. doi: 10.1016/j.ijfoodmicro.2011.07.015. Epub 2011 Jul 23. [PubMed:21835482 ]
  5. Mo X, Xu Y, Fan W: Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction. J Agric Food Chem. 2010 Feb 24;58(4):2462-9. doi: 10.1021/jf903631w. [PubMed:20088505 ]
  6. Holm ES, Schafer A, Skov T, Koch AG, Petersen MA: Identification of chemical markers for the sensory shelf-life of saveloy. Meat Sci. 2012 Feb;90(2):314-22. doi: 10.1016/j.meatsci.2011.07.017. Epub 2011 Jul 30. [PubMed:21856089 ]
  7. Jary E, Bee T, Walker SR, Chung SK, Seo KC, Morris JC, Don AS: Elimination of a hydroxyl group in FTY720 dramatically improves the phosphorylation rate. Mol Pharmacol. 2010 Oct;78(4):685-92. doi: 10.1124/mol.110.064873. Epub 2010 Jul 7. [PubMed:20610734 ]
  8. Garcia-Cayuela T, Gomez de Cadinanos LP, Pelaez C, Requena T: Expression in Lactococcus lactis of functional genes related to amino acid catabolism and cheese aroma formation is influenced by branched chain amino acids. Int J Food Microbiol. 2012 Oct 15;159(3):207-13. doi: 10.1016/j.ijfoodmicro.2012.09.002. Epub 2012 Sep 13. [PubMed:23107499 ]
  9. Rowan DD, Hunt MB, Dimouro A, Alspach PA, Weskett R, Volz RK, Gardiner SE, Chagne D: Profiling fruit volatiles in the progeny of a 'Royal Gala' x 'Granny Smith' apple (Malus x domestica) cross. J Agric Food Chem. 2009 Sep 9;57(17):7953-61. doi: 10.1021/jf901678v. [PubMed:19691320 ]
  10. Sun SY, Jiang WG, Zhao YP: Evaluation of different Saccharomyces cerevisiae strains on the profile of volatile compounds and polyphenols in cherry wines. Food Chem. 2011 Jul 15;127(2):547-55. doi: 10.1016/j.foodchem.2011.01.039. Epub 2011 Jan 19. [PubMed:23140699 ]
  11. McGinty D, Scognamiglio J, Letizia CS, Api AM: Fragrance material review on 2-methylbutanol. Food Chem Toxicol. 2010 Jul;48 Suppl 4:S97-101. doi: 10.1016/j.fct.2010.05.039. [PubMed:20659647 ]
  12. Holm ES, Schafer A, Koch AG, Petersen MA: Investigation of spoilage in saveloy samples inoculated with four potential spoilage bacteria. Meat Sci. 2013 Mar;93(3):687-95. doi: 10.1016/j.meatsci.2012.11.016. Epub 2012 Nov 16. [PubMed:23261532 ]
  13. Andrade MA, Cordoba JJ, Casado EM, Cordoba MG, Rodriguez M: Effect of selected strains of Debaryomyces hansenii on the volatile compound production of dry fermented sausage "salchichon". Meat Sci. 2010 Jun;85(2):256-64. doi: 10.1016/j.meatsci.2010.01.009. Epub 2010 Jan 14. [PubMed:20374895 ]
  14. Van Lancker F, Adams A, Delmulle B, De Saeger S, Moretti A, Van Peteghem C, De Kimpe N: Use of headspace SPME-GC-MS for the analysis of the volatiles produced by indoor molds grown on different substrates. J Environ Monit. 2008 Oct;10(10):1127-33. doi: 10.1039/b808608g. [PubMed:18843388 ]
  15. Chou HH, Keasling JD: Synthetic pathway for production of five-carbon alcohols from isopentenyl diphosphate. Appl Environ Microbiol. 2012 Nov;78(22):7849-55. doi: 10.1128/AEM.01175-12. Epub 2012 Aug 31. [PubMed:22941086 ]
  16. (). Yannai, Shmuel. (2004) Dictionary of food compounds with CD-ROM: Additives, flavors, and ingredients. Boca Raton: Chapman & Hall/CRC.. .