3-hydroxy-5-methyl-2-hexanone

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3-hydroxy-5-methylhexan-2-one

CAS: 163038-04-8 C7 H14 O2 MW: 130.18698000 cheesy

Identification

Name3-hydroxy-5-methyl-2-hexanone
CAS Number163038-04-8
FDA UNII04B83VY94W
Molecular FormulaC7 H14 O2
Molecular Weight130.18698000
Nikkaji NumberJ1.532.200D

Regulatory

DG SANTE Food Flavourings07.260 3-hydroxy-5-methyl-2-hexanone
FEMA Number3989
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)163038-04-8 ; 3-HYDROXY-5-METHYL-2-HEXANONE

Physical Properties

Appearance colorless clear liquid (est)
Assay 95.00 to 100.00
Food Chemicals Codex Listed No
Specific Gravity 0.92100 to 0.93300 @ 25.00 °C.
Pounds per Gallon - (est). 7.664 to 7.763
Refractive Index 1.41900 to 1.43100 @ 20.00 °C.
Boiling Point 171.00 to 173.00 °C. @ 760.00 mm Hg
Vapor Pressure 0.426000 mmHg @ 25.00 °C. (est)
Flash Point 147.00 °F. TCC ( 63.89 °C. )
logP (o/w) 1.074 (est)
Soluble in alcohol

Organoleptic Properties

Taste Description sour cheesy milky

Safety Information

Oral/Parenteral ToxicityNot determined
Dermal ToxicityNot determined
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryflavoring agents
Recommendation for 3-hydroxy-5-methyl-2-hexanone usage levels up tonot for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU)2.30 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI)1500 (μg/person/day)
Threshold of Concern540 (μg/person/day)
Structure ClassII
baked goods-
beverages(nonalcoholic)3.00000
beverages(alcoholic)3.00000
breakfast cereal-
cheese-
chewing gum-
condiments / relishes-
confectionery froastings-
egg products-
fats / oils-
fish products-
frozen dairy3.00000
fruit ices-
gelatins / puddings3.50000
granulated sugar-
gravies-
hard candy-
imitation dairy3.50000
instant coffee / tea-
jams / jellies-
meat products-
milk products3.50000
nut products-
other grains-
poultry-
processed fruits-
processed vegetables-
reconstituted vegetables-
seasonings / flavors-
snack foods-
soft candy-
soups-
sugar substitutes-
sweet sauces-
Dairy products, excluding products of category 02.0 (01.0)3.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0)-
Edible ices, including sherbet and sorbet (03.0)3.00000
Processed fruit (04.1)3.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2)3.00000
Confectionery (05.0)3.00000
Chewing gum (05.3)-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0)-
Bakery wares (07.0)3.00000
Meat and meat products, including poultry and game (08.0)-
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0)-
Eggs and egg products (10.0)-
Sweeteners, including honey (11.0)-
Salts, spices, soups, sauces, salads, protein products, etc. (12.0)-
Foodstuffs intended for particular nutritional uses (13.0)-
Non-alcoholic ("soft") beverages, excl. dairy products (14.1)3.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2)3.00000
Ready-to-eat savouries (15.0)-
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0)-

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Potential Uses

None Found

Natural Occurrence

cheese PMC

Synonyms

hexan-2-one, 3-hydroxy-5-methyl- 2- hexanone, 3-hydroxy-5-methyl- 3- hydroxy-5-methylhexan-2-one Try the PubMed Search.