|
| | 1-Hexen-3-ol Chemical Properties |
| Melting point | 22.55°C (estimate) | | Boiling point | 134-135 °C (lit.) | | density | 0.834 g/mL at 25 °C (lit.) | | FEMA | 3608 | 1-HEXEN-3-OL | | refractive index | n20/D 1.428(lit.) | | Fp | 95 °F | | form | clear liquid | | pka | 14.49±0.20(Predicted) | | color | Colorless to Light yellow to Light orange | | Odor | at 100.00 %. metallic green earthy | | Odor Type | green | | Water Solubility | INSOLUBLE | | JECFA Number | 1151 | | BRN | 1720166 | | LogP | 1.58 | | CAS DataBase Reference | 4798-44-1(CAS DataBase Reference) | | NIST Chemistry Reference | 1-Hexen-3-ol(4798-44-1) | | EPA Substance Registry System | 1-Hexen-3-ol (4798-44-1) |
| Risk Statements | 10 | | Safety Statements | 16-29-33 | | RIDADR | UN 1987 3/PG 3 | | WGK Germany | 3 | | TSCA | Yes | | HS Code | 2905.29.9000 | | HazardClass | 3 | | PackingGroup | III |
| | 1-Hexen-3-ol Usage And Synthesis |
| Description | 1-hexen-3-ol belongs to the family of allylic alcohols which contain an alcohol group attached to the allyl functional group. It is naturally found in banana, French fried potato, mustard, black tea, salted and pickled plums, dill herb, cherimoya, and scallop. It has an ethereal, run like odor.
It is used as a flavor agent in foods (e.g. condiments, gravies, meat products, seasoning flavors, snack foods, and soups).
| | References | [1] George A. Burdock (2016) Fenaroli’s Handbook of Flavoring Ingredients, Sixth Edition
[2] George A. Burdock (1997) Encyclopedia of Food and Color Additives, Volume 1
| | Chemical Properties | CLEAR COLORLESS TO VERY SLIGHTLY YELLOW LIQUID | | Chemical Properties | 1-Hexen-3-ol has a meat-like odor | | Definition | ChEBI: 1-Hexen-3-ol is a secondary alcohol. |
| | 1-Hexen-3-ol Preparation Products And Raw materials |
|
