hexanoic acid
 
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IUPAC name :hexanoic acid
InChI :InChI=1/C6H12O2/c1-2-3-4-5-6(7)8/h2-5H2,1H3,(H,7,8)
InChIKey :FUZZWVXGSFPDMH-UHFFFAOYAY
SMILES :CCCCCC(=O)O
(EINECS) number :205-550-7
cas number :142-62-1
beilstein number :0773837
fema number :2559
coe number :9
jecfa number :93
fl. number :08.009
molar refractivity :31.41 ± 0.3 cm3
parachor :292.6 ± 4.0 cm3
index of refraction :1.427 ± 0.02
surface tension :32.8 ± 3.0 dyne/cm
density :0.950 ± 0.06 g/cm3
polarizability :12.45 ± 0.5 10-24cm3
xlogp : 1.90
molecular weight : 116.1582800
formula :C6 H12 O2
BioActivity Analysis :73961
 
 
fda reg :unspecified h. number :2915.90.0000
organoleptics : 
odor type :fatty
odor strength :medium ,
recommend smelling in a 10.00 % solution or less
odor description :
at 10.00 % in propylene glycol.  
mild sour fatty sweat cheese
properties : 
appearence :colorless to pale yellow clear oily liquid
assay : 98.00 - 100.00 %   
Food Chemicals Codex Listed :Yes
specific gravity :0.92300 - 0.92800 @ 25.00 °C.
pounds per gallon - calc. : 7.680 to 7.722
refractive index :1.41500 - 1.41800 @ 20.00 °C.
melting point : -4.00 - -3.00 °C. @ 760.00 mm Hg
boiling point : 202.00 - 203.00 °C. @ 760.00 mm Hg
boiling point : 130.00 - 131.00 °C. @ 50.00 mm Hg
logp : 1.92
safety : 
most important hazard(s) : C - Corrosive.
  
Oral Toxicity(LD50) : Oral-Rat    2050.00  ul/kg    
Dermal Toxicity(LD50) : Skin-Rabbit  630.00  ul/kg    
  
flash point ( Deg. F. ) : 220.00  °F.  TCC  ( 104.44 °C. )
  
recommendation for hexanoic acid usage levels up to :
 not for fragrance use.
  
recommendation for hexanoic acid usage levels up to :
  450.0000 ppm in the flavor.
  
safety links : 
(EINECS) number :205-550-7
rtecs :MO5250000 for 142-62-1
chemidplus :000142621
epa-srs :142-62-1
dtp/nci :8266
  
other : 
 
references : 
jecfa number :93
fl. number :08.009
pubchem :152044
NIST Chemistry WebBook :1331893900
  
synonyms :
 butyl acetic acid
 caproic acid
 capronic acid
 hexanoic acid
1-hexanoic acid
 hexoic acid
1-pentane carboxylic acid
 pentiformic acid
 pentyl formic acid
soluble in :
 alcohol
 fixed oils
 water, 10300 mg/L @ 25C
insoluble in :
 water
(odor and/or flavor) blends with :
 acetic acid
 acetoin butyrate
 acetyl propionyl
 butyl butyryl lactate
 butyric acid
isobutyric acid
 cumin seed oil
 cyclohexyl acetic acid
 cyclohexyl carboxylic acid
 decanoic acid
2,4-dimethyl-2-pentenoic acid
 ethyl 3-oxohexanoate
 ethyl cyclohexyl carboxylate
 filbert hexenone
(E,E)-2,4-heptadien-1-ol
2,3-heptane dione
 heptanoic acid
4-heptanone
 hexanal
(E)-2-hexen-1-al
(Z)-3-hexenoic acid
3-mercapto-3-methyl butyl formate
2-methyl 3-(methyl thio) furan 10% in triacetin
 methyl 4-(methyl thio) butyrate
 methyl 4-methyl valerate
2-methyl butyl isovalerate
2-methyl butyric acid
2-methyl heptanoic acid
2-methyl hexanoic acid
5-methyl hexanoic acid
4-methyl pentanoic acid
S-(methyl thio) butyrate
 methyl thiol isovalerate
12-methyl tridecanal
2-methyl valeric acid
3-methyl valeric acid
2-methyl-2-hexenoic acid
2-methyl-2-pentenoic acid
2-methyl-4-pentenoic acid
 neryl isovalerate
 nonanoic acid
2-nonanol
 nutty quinoxaline
 octanoic acid
(E)-2-octenoic acid
(E)-2-pentenoic acid
4-pentenoic acid
 phenethyl hexanoate
 prenyl hexanoate
 propyl butyrate
 sorbyl butyrate
(±)-1,2,5,6-tetrahydrocuminic acid
 undecanoic acid
 valeric acid
isovaleric acid
(odor and/or flavor) used in :
 apple
 brandy
 butter
 coconut
 copaiba
 currant
 dairy
 fruit
 lavender
 raspberry
 rum
 strawberry
natural occurrence in :
apple
apple sauce
beer
bergamot oil wild
butter
camphor lavender
cheese cheddar cheese
cheese swiss cheese
data pagecistus oil @ 0.7%
coconut
coffee roasted coffee
currant
data pagedialium guineense wild.fruit oil france @ 0.30%
lemongrass
orange juice
data pageosmanthus absolute @ 0.05%
palmarosa
data pagestar fruit oil cuba @ 0.10%
strawberry
yogurt



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