isopropyl hexanoate
 
Right Click Picture For More Options. (Safari 1.2 (v125) Compatible).
 
IUPAC name :propan-2-yl hexanoate
InChI :InChI=1/C9H18O2/c1-4-5-6-7-9(10)11-8(2)3/h8H,4-7H2,1-3H3
InChIKey :JSHDAORXSNJOBA-UHFFFAOYAB
SMILES :CCCCCC(=O)OC(C)C
(EINECS) number :219-000-9
cas number :2311-46-8
fema number :2950
coe number :312
jecfa number :308
fl. number :09.062
molar refractivity :45.47 ± 0.3 cm3
parachor :412.3 ± 4.0 cm3
index of refraction :1.416 ± 0.02
surface tension :26.9 ± 3.0 dyne/cm
density :0.874 ± 0.06 g/cm3
polarizability :18.02 ± 0.5 10-24cm3
xlogp : 3.10
molecular weight : 158.2380200
formula :C9 H18 O2
 
 
fda reg :172.515 h. number :unspecified
organoleptics : 
odor type :fruity
odor strength :medium ,
recommend smelling in a 10.00 % solution or less
odor description :
at 10.00 % in dipropylene glycol.  
fruity pineapple logenberry berry
properties : 
appearence :colorless clear liquid
assay : 97.00 - 100.00 %   
Food Chemicals Codex Listed :No
specific gravity :0.85300 - 0.85800 @ 20.00 °C.
pounds per gallon - calc. : 7.106 to 7.148
refractive index :1.40300 - 1.40800 @ 20.00 °C.
boiling point : 172.00 - 173.00 °C. @ 760.00 mm Hg
boiling point : 74.00 °C. @ 20.00 mm Hg
logp : 3.25
safety : 
Oral Toxicity(LD50) : Not determined
Dermal Toxicity(LD50) : Not determined
Maximised Survey-derived Daily Intakes (MSDI) :3.20 (μg/capita/day)
  
flash point ( Deg. F. ) : 120.00  °F.  TCC  ( 48.89 °C. )
  
recommendation for isopropyl hexanoate usage levels up to :
  5.0000 % in the fragrance concentrate.
  
recommendation for isopropyl hexanoate usage levels up to :
  40.0000 ppm in the flavor.
  
safety links : 
(EINECS) number :219-000-9
chemidplus :002311468
epa-srs :2311-46-8
  
other : 
 
references : 
pubchem :160049
NIST Chemistry WebBook :3116812007
  
synonyms :
 hexanoic acid 1-methyl ethyl ester
 hexanoic acid isopropyl ester
1-methyl ethyl hexanoate
isopropyl caproate
isopropyl capronate
isopropyl hexanoate
isopropyl hexylate
soluble in :
 alcohol
 water, 118 mg/L @ 25C
insoluble in :
 water
(odor and/or flavor) used in :
 apple
 banana
 berry
 cheese blue cheese
natural occurrence in :
cheese bleu cheese
data pageheracleum paphlagonicum czeczott fruit oil turkey @ <0.01%
strawberry



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