hexanol

Full Material List

hexan-1-ol

Identifiers

CAS (Single)	111-27-3
FEMA	2567
EINECS	203-852-3
Synonyms	alcohol C 6 natural alcohol C-6 alcohol C-6 (n-hexanol), natural alcohol C-6 (natural) alcohol C-6 FCC alcohol C-6 natural alcohol C6 alcohol C6 natural amyl carbinol caproic alcohol caproyl alcohol EPAL 6 hexan-1-ol N- hexan-1-ol hexanol 1- hexanol N- hexanol nat. hexanol hexanol (hexyl alcohol) natural hexanol nat hexyl alcohol 1- hexyl alcohol N- hexyl alcohol hexyl alcohol natural N- hexyl alcohol natural hexyl alcohol, natural hexylalcohol 1- hydroxyhexane
JECFA Food Flavoring	91
JECFA Food Additive	N/A
DG SANTE Food Flavourings	02.005 hexan-1-ol
DG SANTE Food Contact Materials	N/A
FDA UNII	6CP2QER8GS
CoE Number	53
XlogP3-AA	2.00 (est)
Molecular Weight	102.17678
Molecular Formula	C6 H14 O

Properties

Food Chemicals Codex Listed	Yes
Appearance	colorless clear liquid (est)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	-52.00 to -51.00 Â°C. @ 760.00 mm Hg
Boiling Point	156.00 to 157.00 Â°C. @ 760.00 mm Hg
Flash Point	140.00 Â°F. TCC ( 60.00 Â°C. )
Acid Value	2.00 max. KOH/g
Vapor Pressure	0.947000 mmHg @ 25.00 Â°C. (est)
Vapor Density	4.5 ( Air = 1 )
logP (o/w)	2.03
Soluble In	alcohol water, 6885 mg/L @ 25 °C (est) water, 5900 mg/L @ 25 °C (exp)
Occurrence	achillea tenuifolia lam. flower oil iran @ 0.10% allspice plant apple juice apple plant asparagus basil flower oil sweet @ trace% basil leaf oil sweet (ocimum basilicum) @ trace% bay laurel leaf bilberry fruit juice cananga leaf oil @ 10.2% cassia leaf cayenne fruit celery leaf celery oil celery shoot champaca concrete @ 0.02% cherimoya plant cider cinnamon ceylon cinnamon leaf oil cinnamon ceylon cinnamon plant cinnamon ceylon cinnamon root bark cinnamon ceylon cinnamon stem bark citronella java clary sage oil greece @ 0.10% cognac corn husk oil corn leaf corn seed oil corn silk corn silk oil cucumis melo currant black currant fruit elder black elder flower oil elder black elder leaf oil eschweilera coriacea (a. p. dc.) mori flower oil brazil @ 4.30% garlic bulb geranium ginger rhizome ginger rhizome oil grape muscat grape guava fruit headspace reunion @ 0.50% guava fruit oil reunion @ 0.30% heracleum paphlagonicum czeczott fruit oil turkey @ <0.10% hyacinthus orientalis absolute @ 0.03-0.04% hyptis suaveolens (l.) poit. oil mali @ trace-0.10% hyssop flower hyssop leaf laurel leaf oil turkey @ <0.10% lavandin oil abrialis @ 0.05% lavandin oil grosso @ 0.02% lavandin water (lavandula hydrida) @ 0.10% lavender lavender oil spike france @ 0.01% lavender spike lavender lavender spike water @ 0.03% lavender water bulgaria @ 0.07% lemon oil lovage root malpighia glabra l. fruit oil @ 0.30% malus sieversii mandarin oil @ 0.02% mandarin oil italy @ 0.02% mentha longifolia (l.) huds. oil jordan @ trace% mushroom giant puffball mushroom narcissus absolute @ 0.19% orange orange bitter orange orange fruit juice papaya fruit parsley leaf pepper bell pepper fruit petitgrain grapefruit oil @ trace% petitgrain lime oil @ trace% pimenta racemosa leaf oil lemon @ 0.05% plectranthus glandulosus hook f. leaf oil cameroon @ 0.10% plum fruit plumcot fruit pomelo rice plant rose oil otto bulgaria @ 0.26% roselle calyx rosemary sap rugula herb rum safflower bud safflower leaf salvia officinalis seed oil tunisia @ 1.29% soybean plant spearmint oil star fruit oil cuba @ trace% strawberry wild strawberry fruit tea leaf tomato fruit violet flower absolute @ % violet leaf walnut black walnut oil watermelon fruit juice wine witch hazel leaf oil @ 0.13%

Organoleptic

Organoleptic Notes	1. Odor Type: herbal ethereal fusel oily fruity alcoholic sweet green Odor Description:at 10.00 % in dipropylene glycol. ethereal fusel oil fruity alcoholic sweet green pungent ethereal fusel oily fruity alcoholic sweet green Odor Description:Pungent, etherial, fusel oil, fruity and alcoholic, sweet with a green top noteMosciano, Gerard P&F 18, No. 2, 38, (1993)
Odor	herbal ethereal, fusel, oily, fruity, alcoholic, sweet, green, pungent
Flavor	green green, fruity, apple, skin, oily,

AInsights BETA

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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