hexanal propylene glycol acetal
 
Right Click Picture For More Options. (Safari 1.2 (v125) Compatible).
 
IUPAC name :4-methyl-2-pentyl-1,3-dioxolane
InChI :InChI=1/C9H18O2/c1-3-4-5-6-9-10-7-8(2)11-9/h8-9H,3-7H2,1-2H3
InChIKey :GWMSIWCZZKMUQM-UHFFFAOYAH
SMILES :CCCCCC1OCC(O1)C
(EINECS) number :216-489-0
cas number :1599-49-1
beilstein number :6186072
fema number :3630
jecfa number :928
fl. number :06.094
molar refractivity :44.97 ± 0.3 cm3
parachor :412.1 ± 4.0 cm3
index of refraction :1.419 ± 0.02
surface tension :28.8 ± 3.0 dyne/cm
density :0.889 ± 0.06 g/cm3
polarizability :17.83 ± 0.5 10-24cm3
xlogp : 2.70
molecular weight : 158.2380200
formula :C9 H18 O2
 
 
fda reg :unspecified h. number :2911.00.5000
organoleptics : 
odor type :fruity
odor strength :medium
odor description :
at 100.00 %.  
green fruity vegetable
taste description³ :at 20.00 ppm.  
Fruity, sweet, green and waxy
properties : 
appearence :colorless clear liquid
assay : 97.00 - 100.00 %   
Food Chemicals Codex Listed :No
specific gravity :0.89300 - 0.90000 @ 25.00 °C.
pounds per gallon - calc. : 7.431 to 7.489
refractive index :1.41800 - 1.42600 @ 20.00 °C.
boiling point : 82.00 °C. @ 18.00 mm Hg
boiling point : 182.00 - 184.00 °C. @ 760.00 mm Hg
logp : 2.39
safety : 
most important hazard(s) : Xi - Irritant
  
Oral Toxicity(LD50) : Not determined
Dermal Toxicity(LD50) : Not determined
  
flash point ( Deg. F. ) : 150.00  °F.  TCC  ( 65.56 °C. )
  
recommendation for hexanal propylene glycol acetal usage levels up to :
  8.0000 % in the fragrance concentrate.
  
recommendation for hexanal propylene glycol acetal usage levels up to :
  20.0000 ppm in the flavor.
  
safety links : 
(EINECS) number :216-489-0
chemidplus :001599491
epa-srs :1599-49-1
  
other : 
 
references : 
jecfa number :928
fl. number :06.094
pubchem :158659
  
reference : Mosciano, Gerard P&F 17, No. 6, 41, (1992)³
synonyms :
 aldehyde C-6 propylene glycol acetal
2-amyl-4-methyl-1,3-dioxolane
 hexaldehyde propylene glycol acetal
 hexanal propylene glycol acetal
4-methyl-2-pentyl dioxolane
4-methyl-2-pentyl-1,3-dioxolan
4-methyl-2-pentyl-1,3-dioxolane
soluble in :
 alcohol
insoluble in :
 water
(odor and/or flavor) blends with :
 allyl cyclohexyl acetate
isoamyl benzoate
 cyclohexyl propionate
 decanal diethyl acetal
9-decenoic acid
 dihydroxyacetophenone
 ethyl (E,Z)-2,4-decadienoate
 ethyl 2-octenoate
2-ethyl-4,5-dimethyl oxazole
1-furfuryl pyrrole
 geranyl acetate
 grape butyrate
 grapefruit menthane
(E)-2-hepten-1-al
(Z)-4-hepten-1-al
3-heptyl dihydro-5-methyl-2(3H)-furanone
 heptyl formate
(E)-4-hexen-1-al
4-hexen-1-ol
(Z)-3-hexen-1-yl (E)-crotonate
(Z)-3-hexen-1-yl formate
(E)-2-hexen-1-yl isovalerate
 hexyl 2-furoate
 hexyl 2-methyl butyrate
 hexyl octanoate
 hexyl phenyl acetate
 hydroxycitronellal
 hydroxycitronellal dimethyl acetal
 jasmin cyclopentanol
 lily pentanal
 melon nonenoate
 methyl benzyl disulfide
2-methyl butyl 2-methyl butyrate
 methyl butyl phenyl acetate
(E)-methyl geranate
2-methyl heptanoic acid
 methyl octanoate
2-methyl thiazole
4-(methyl thio) butanol
3-(methyl thio) hexanol
2-methyl undecanal dimethyl acetal
3-(5-methyl-2-furyl) butanal
 neryl butyrate
(E,Z)-3,6-nonadien-1-yl acetate
3,6-nonadien-1-yl acetate
2-nonanol
(E)-2-nonen-1-ol
(Z)-3-nonen-1-ol
(Z)-6-nonen-1-ol
2,4-octadien-1-al
 octanol
(E)-2-octen-1-al
2-octen-1-ol
1-penten-3-ol
 phenethyl octanoate
 phenyl acetaldehyde ethylene glycol acetal
2-propyl pyrazine
isopropyl tiglate
2-isopropyl-3-(methyl thio) pyrazine
 propylene glycol acetone ketal
(E)-2-tetradecen-1-al
3-tetrahydrothiophenone
 tropical thiazole
(odor and/or flavor) used in :
 apple
 fruit
 green
 pineapple
 tutti frutti
 vegetable
natural occurrence in :
not found in nature



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