Ethanol, 2-(2-butoxyethoxy)-

• Formula: C₈H₁₈O₃
• Molecular weight: 162.2267
• IUPAC Standard InChI: InChI=1S/C8H18O3/c1-2-3-5-10-7-8-11-6-4-9/h9H,2-8H2,1H3 Copy

  
• IUPAC Standard InChIKey: OAYXUHPQHDHDDZ-UHFFFAOYSA-N Copy
• CAS Registry Number: 112-34-5
• Chemical structure:
  This structure is also available as a 2d Mol file or as a computed 3d SD file
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• Other names: Butoxyethoxyethanol; Butyl diglycol; Butyl digol; Butyl dioxitol; Butyl Carbitol; BuCb; Diethylene glycol butyl ether; Diethylene glycol monobutyl ether; Diethylene glycol n-butyl ether; Diglycol monobutyl ether; Dowanol DB; Ethanol, 2,2'-oxybis-, monobutyl ether; O-Butyl diethylene glycol; Poly-Solv DB; 2-(2-Butoxyethoxy)ethanol; 2-(2-n-Butoxyethoxy)ethanol; Diethylene glycol mono-n-butyl ether; Butoxydiglycol; Diethylene gylcol monobutyl ether; Ektasolve DB; Glycol ether DB; Jeffersol DB; Butyl Oxitol glycol ether; 3,6-Dioxa-1-decanol; Butadigol; 3,6-Dioxadecanol; Butoxydiethylene glycol; Butyl di-icinol; Diethylene DB; n-Butyl carbitol; Diethylene glycol butyl ester; Ethanol 2-butoxyethoxy; NSC 407762; 2-2-Butoxyethoxy;ethanol; Dowanol OR; Ethylene glycol monobutyl ether; Glycol, monobutyl ether
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• Information on this page:
  • Van Den Dool and Kratz RI, polar column, temperature ramp
  • References
  • Notes
• Other data available:
  • Condensed phase thermochemistry data
  • Phase change data
  • IR Spectrum
  • Mass spectrum (electron ionization)
  • Gas Chromatography
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Van Den Dool and Kratz RI, polar column, temperature ramp

Go To: Top, References, Notes

Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Data compiled by: NIST Mass Spectrometry Data Center, William E. Wallace, director

References

Go To: Top, Van Den Dool and Kratz RI, polar column, temperature ramp, Notes

Data compilation copyright by the U.S. Secretary of Commerce on behalf of the U.S.A. All rights reserved.

Chung, Fung, et al., 2005
Chung, H.Y.; Fung, P.K.; Kim, J.-S., Aroma impact components in commercial plain sufu, J. Agric. Food Chem., 2005, 53, 5, 1684-1691, https://doi.org/10.1021/jf048617d . [all data]

Malliaa, Fernandez-Garcia, et al., 2005
Malliaa, S.; Fernandez-Garcia, E.; Bosset, J.O., Comparison of purge and trap and solid phase microextraction techniques for studying the volatile aroma compounds of three European PDO hard cheeses, Int. Dairy J., 2005, 15, 6-9, 741-758, https://doi.org/10.1016/j.idairyj.2004.11.007 . [all data]

Moreira, Trugo, et al., 2002
Moreira, R.F.A.; Trugo, L.C.; Pietroluongo, M.; de Maria, C.A.B., Flavor composition of cashew (Anacardium occidentale) and marmeleiro (Croton species) honeys, J. Agric. Food Chem., 2002, 50, 26, 7616-7621, https://doi.org/10.1021/jf020464b . [all data]

Shiratsuchi, Shimoda, et al., 1994
Shiratsuchi, H.; Shimoda, M.; Imayoshi, K.; Noda, K.; Osajima, Y., Off-flavor compounds in spray-dried skim milk powder, J. Agric. Food Chem., 1994, 42, 6, 1323-1327, https://doi.org/10.1021/jf00042a014 . [all data]

Shiratsuchi, Shimoda, et al., 1994, 2
Shiratsuchi, H.; Shimoda, M.; Imayoshi, K.; Noda, K.; Osajima, Y., Volatile flavor compounds in spray-dried skim milk powder, J. Agric. Food Chem., 1994, 42, 4, 984-988, https://doi.org/10.1021/jf00040a028 . [all data]

Notes

Go To: Top, Van Den Dool and Kratz RI, polar column, temperature ramp, References

• Symbols used in this document:
  

  Tend	Final temperature
  Tstart	Initial temperature

• Data from NIST Standard Reference Database 69: NIST Chemistry WebBook
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