3,4-hexane dione
 
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IUPAC name :hexane-3,4-dione
InChI :InChI=1/C6H10O2/c1-3-5(7)6(8)4-2/h3-4H2,1-2H3
InChIKey :KVFQMAZOBTXCAZ-UHFFFAOYAQ
SMILES :CCC(=O)C(=O)CC
(EINECS) number :224-651-7
cas number :4437-51-8
fema number :3168
coe number :2255
jecfa number :413
fl. number :07.077
molar refractivity :29.90 ± 0.3 cm3
parachor :280.9 ± 4.0 cm3
index of refraction :1.405 ± 0.02
surface tension :28.3 ± 3.0 dyne/cm
density :0.936 ± 0.06 g/cm3
polarizability :11.85 ± 0.5 10-24cm3
xlogp : 0.30
molecular weight : 114.1424000
formula :C6 H10 O2
 
 
fda reg :unspecified h. number :2914.10
organoleptics : 
odor type :buttery
odor strength :high ,
recommend smelling in a 1.00 % solution or less
odor description :
at 1.00 % in dipropylene glycol.  
buttery toasted almond nutty caramel
properties : 
appearence :yellow clear oily liquid
assay : 93.00 - 100.00 %   
Food Chemicals Codex Listed :No
specific gravity :0.94000 - 0.94900 @ 20.00 °C.
pounds per gallon - calc. : 7.831 to 7.906
refractive index :1.40700 - 1.41200 @ 20.00 °C.
melting point : -10.00 °C. @ 760.00 mm Hg
boiling point : 123.00 - 125.00 °C. @ 760.00 mm Hg
boiling point : 49.00 °C. @ 13.00 mm Hg
logp : -0.35
safety : 
most important hazard(s) : Xi - Irritant
  
Oral Toxicity(LD50) : Not determined
Dermal Toxicity(LD50) : Not determined
  
flash point ( Deg. F. ) : 88.00  °F.  TCC  ( 31.11 °C. )
  
recommendation for 3,4-hexane dione usage levels up to :
  1.0000 % in the fragrance concentrate.
  
recommendation for 3,4-hexane dione usage levels up to :
  10.0000 ppm in the flavor.
  
safety links : 
(EINECS) number :224-651-7
chemidplus :004437518
epa-srs :4437-51-8
dtp/nci :23255
  
other : 
 
references : 
jecfa number :413
fl. number :07.077
pubchem :203987
NIST Chemistry WebBook :2255184256
  
synonyms :
 diethyl diketone
 dipropionyl
3,4-hexane dione
 hexane-3,4-dione
3,4-hexanedione
soluble in :
 alcohol
 water, slightly
insoluble in :
 water
(odor and/or flavor) used in :
 almond
 butter
 butterscotch
 caramel
 coffee
 nut
natural occurrence in :
coffee



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