hexanol
hexyl alcohol
Identification
| Name | hexanol |
| IUPAC | hexan-1-ol |
| CAS Number | 111-27-3 |
| EINECS | 203-852-3 |
| FDA UNII | 6CP2QER8GS |
| Molecular Formula | C6 H14 O |
| Molecular Weight | 102.17678000 |
| MDL Number | MFCD00002982 |
| Nikkaji Number | J1.987I |
| Beilstein | 0969167 |
| CoE Number | 53 |
| XlogP3 | 2.00 (est) |
Regulatory
| JECFA Food Flavoring | 91 hexyl alcohol |
| DG SANTE Food Flavourings | 02.005 hexan-1-ol |
| FEMA Number | 2567 |
| FDA | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF) | 111-27-3 ; HEXYL ALCOHOL |
| FDA Regulation | FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION |
Physical Properties
| Appearance | colorless clear liquid (est) |
| Assay | 95.00 to 100.00 |
| Food Chemicals Codex Listed | Yes |
| Melting Point | -52.00 to -51.00 °C. @ 760.00 mm Hg |
| Boiling Point | 156.00 to 157.00 °C. @ 760.00 mm Hg |
| Acid Value | 2.00 max. KOH/g |
| Vapor Pressure | 0.947000 mmHg @ 25.00 °C. (est) |
| Vapor Density | 4.5 ( Air = 1 ) |
| Flash Point | 140.00 °F. TCC ( 60.00 °C. ) |
| logP (o/w) | 2.030 |
| Soluble in | alcohol |
Cosmetic Information
| CosIng | cosmetic data |
| Cosmetic Uses | antifoaming agents |
Organoleptic Properties
| Odor Description |
at 10.00 % in dipropylene glycol. Pungent, etherial, fusel oil, fruity and alcoholic, sweet with a green top note green; herbaceous; woody; sweet Sweet, Green, Herbaceous, Woody fresh, oily, slightly fruity, caprylic, fermented note
|
| Taste Description |
at 20.00 ppm. green, sweet, leaf-, apple-like green fruity apple skin oily Nice green, fruity and winey notes
|
Safety Information
| Preferred SDS | View |
| European information | Most important hazard(s): |
| Human Experience | 1 % solution: no irritation or sensitization. |
| Oral/Parenteral Toxicity | oral-rat LD50 720 mg/kg |
| Dermal Toxicity | skin-rabbit LD50 3100 ul/kg |
| Inhalation Toxicity | inhalation-rat LC > 1060 ppm/6H |
GHS Classification
['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']
Safety in Use
| Category | cosmetic, flavor and fragrance agents |
| RIFM Fragrance Material Safety Assessment | Search |
| Recommendation for hexanol usage levels up to | 1.0000 % in the fragrance concentrate. |
| Structure Class | I |
| 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 | 0.22000 |
| 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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