3,4-hexane dione

3,4-hexanedione

CAS: 4437-51-8 C6 H10 O2 MW: 114.14410000 buttery buttery

Identification

Name3,4-hexane dione
IUPAChexane-3,4-dione
CAS Number4437-51-8
EINECS224-651-7
FDA UNII4M4NPR5VGD
Molecular FormulaC6 H10 O2
Molecular Weight114.14410000
MDL NumberMFCD00010237
Nikkaji NumberJ26.128I
Beilstein1700837
CoE Number2255

Regulatory

JECFA Food Flavoring413 3,4-hexanedione
DG SANTE Food Flavourings07.077 hexane-3,4-dione
FEMA Number3168
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)4437-51-8 ; 3,4-HEXANEDIONE

Physical Properties

Appearance yellow clear oily liquid (est)
Assay 97.00 to 100.00
Food Chemicals Codex Listed No
Specific Gravity 0.94100 to 0.94900 @ 20.00 °C.
Pounds per Gallon - (est). 7.839 to 7.906
Refractive Index 1.39900 to 1.41200 @ 20.00 °C.
Melting Point -10.00 °C. @ 760.00 mm Hg
Boiling Point 123.00 to 125.00 °C. @ 760.00 mm Hg, 49.00 °C. @ 13.00 mm Hg
Vapor Pressure 9.907000 mmHg @ 25.00 °C. (est)
Vapor Density 3.9 ( Air = 1 )
Flash Point 88.00 °F. TCC ( 31.11 °C. )
logP (o/w) -0.321 (est)
Soluble in alcohol
Insoluble in water

Organoleptic Properties

Odor Description
at 1.00 % in dipropylene glycol.
BUTTER,TOASTED,ALMOND,NUTTY,CARAMEL
Taste Description
caramel nutty buttery
butter

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Oral/Parenteral Toxicityoral-rat LD50 > 5000 mg/kg
Dermal Toxicityskin-rabbit LD50 > 5000 mg/kg
Inhalation ToxicityNot determined

GHS Classification

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

Safety in Use

Categoryflavor and fragrance agents
RIFM Fragrance Material Safety AssessmentSearch
Recommendation for 3,4-hexane dione usage levels up to1.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU)21.00 (μg/capita/day)
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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Potential Uses

FR almond FR butter FR butterscotch FL caramel FR coffee FL nut

Natural Occurrence

coffee PMC

Synonyms

bipropionyl diethyl diketone 3,4- dioxohexane dipropionyl hexan-3,4-dione 3,4- hexandione hexane-3,4-dione 3, 4 hexanedione 3,4- hexanedione US Patents: 3,952,024 - Furfurylthioacetone US Patents: Certain 2,5-dimethyl-3-thiopyrazines