| Chemical Properties | clear coloreless liquid |
| Chemical Properties | 1-Hexanethiol has a burnt fat, sulfurous, meaty, fatty odor.
|
| Occurrence | Reported found in cooked chicken, beef and pork |
| Uses | Intermediate, synthetic rubber processing.
See thiol. |
| Uses | 1-Hexanethiol can be mixed with 4-mercaptophenol to functionalize gold nanoparticles (AuNPs) for use as chemi-resistive sensors. It can also form a protective coating against oxidative reactions and contaminating layers on copper surfaces. It can also be used as a thiol based ligand which finds potential application as a semiconducting material in thin film solar cells.
It is used to tune the electrical characteristics in networked carbon nanotube field-effect transistors. It is also used as a monolayer on copper surfaces to retard surface oxidation during exposure to the environment which can then be desorbed effectively with an annealing step in inert N2 to provide a clean Cu surface. |
| Definition | ChEBI: 1-Hexanethiol is an alkanethiol. |
| Aroma threshold values | Aroma characteristics at 0.01%: burnt fat, slight garlic, grilled meat, sulfurous, burnt and roasted, meaty
fatty, unpleasant burnt match |
| Taste threshold values | Taste characteristics at 0.05 to 1.0 ppm: charred pork skin, slightly bitter, lactonic fatty nuances, sulfurous,
roasted, burnt fat and coffee nuances |
| General Description | Colorless liquid with an unpleasant odor. Mp: -81°C; bp: 152-153°C. Density 0.838 g cm-3 (at 25°C). |
| Reactivity Profile | 1-Hexanethiol is incompatible with oxidizing agents, strong acids and strong bases, alkali metals, and nitric acid. Can react with water, steam or acids to produce toxic and flammable vapors. Reacts violently with powerful oxidizing agents such as calcium hypochlorite(Ca(OCl)2) to generate SOx. Reacts with hydrides to form flammable H2 gas; reacts with halogenated hydrocarbons to yield HX. Reacts exothermically with aldehydes. Emits toxic compounds of sulfur when when heated to decomposition. |
| Hazard | Combustible. |
