2-ethyl-1-hexanol
2-ethylhexan-1-ol
Identification
| Name | 2-ethyl-1-hexanol |
| IUPAC | 2-ethylhexan-1-ol |
| CAS Number | 104-76-7 |
| EINECS | 203-234-3 |
| FDA UNII | XZV7TAA77P |
| Molecular Formula | C8 H18 O |
| Molecular Weight | 130.23066000 |
| MDL Number | MFCD00004746 |
| Nikkaji Number | J3.604H |
| Beilstein | 1719280 |
| CoE Number | 11763 |
| XlogP3 | 3.10 (est) |
Regulatory
| FDA/DG SANTE Petitions, Reviews, Notices | FCN 1029 |
| JECFA Food Flavoring | 267 2-ethyl-1-hexanol |
| DG SANTE Food Flavourings | 02.082 2-ethylhexan-1-ol |
| DG SANTE Food Contact Materials | 2-ethylhexan-1-ol |
| FEMA Number | 3151 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 104-76-7 ; 2-ETHYL-1-HEXANOL |
| FDA Regulation | FDA PART 176 -- INDIRECT FOOD ADDITIVES: PAPER AND PAPERBOARD COMPONENTS |
Physical Properties
| Appearance | colorless to pale yellow clear oily liquid (est) |
| Assay | 96.00 to 100.00 |
| Food Chemicals Codex Listed | No |
| Specific Gravity | 0.83200 to 0.83500 @ 20.00 °C. |
| Pounds per Gallon - (est). | 6.931 to 6.956 |
| Refractive Index | 1.42900 to 1.43300 @ 20.00 °C. |
| Melting Point | -76.00 °C. @ 760.00 mm Hg |
| Boiling Point | 184.00 to 186.00 °C. @ 760.00 mm Hg |
| Vapor Pressure | 0.207000 mmHg @ 25.00 °C. (est) |
| Vapor Density | 4.49 ( Air = 1 ) |
| Flash Point | 171.00 °F. TCC ( 77.22 °C. ) |
| logP (o/w) | 2.820 (est) |
| Soluble in | alcohol |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | perfuming agents |
Organoleptic Properties
| Odor Strength | medium |
| Substantivity | 16 hour(s) at 100.00 % |
| Odor Description | at 100.00 %. |
| Taste Description | sweet fatty fruity |
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Oral/Parenteral Toxicity | oral-rat LD50 [sex: M/F] 3255 - 6400 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 1970 mg/kg |
| Inhalation Toxicity | inhalation-rat LC > 2000 ppm/6H |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for 2-ethyl-1-hexanol usage levels up to | 4.0000 % in the fragrance concentrate. |
| Maximised Survey-derived Daily Intakes (MSDI-EU) | 74.00 (μg/capita/day) |
| Structure Class | II |
| baked goods | - |
| beverages(nonalcoholic) | - |
| beverages(alcoholic) | - |
| breakfast cereal | - |
| cheese | - |
| chewing gum | - |
| condiments / relishes | - |
| confectionery froastings | - |
| egg products | - |
| fats / oils | - |
| fish products | - |
| frozen dairy | - |
| fruit ices | - |
| gelatins / puddings | - |
| granulated sugar | - |
| gravies | - |
| hard candy | - |
| imitation dairy | - |
| instant coffee / tea | - |
| jams / jellies | - |
| meat products | - |
| milk products | - |
| nut products | - |
| other grains | - |
| poultry | - |
| processed fruits | - |
| processed vegetables | - |
| reconstituted vegetables | - |
| seasonings / flavors | - |
| snack foods | - |
| soft candy | - |
| soups | - |
| sugar substitutes | - |
| sweet sauces | - |
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