We have found 46587 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

hexyl acetate

Chemical Structure

General Material Information

Preferred name hexyl acetate
Trivial Name Hexyl acetate
Short Description acetate C-6
Formula C8 H16 O2
CAS Number 142-92-7
FEMA Number 2565
Flavis Number 9.006
ECHA Number 205-572-7
FDA UNII 7U7KU3MWT0
Nikkaji Number J2.028A
Beilstein Number 1747138
MDL MFCD00009524
COE Number 196
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 128 hexyl acetate
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 142-92-7 ; HEXYL ACETATE
Synonyms
  • acet C-6
  • acetate C-6
  • acetate C-6 (natural)
  • acetate C-6 FCC
  • acetic acid hexyl ester
  • acetic acid hexylester
  • acetic acid N-hexyl ester
  • acetic acid, hexyl ester
  • 1-hexyl acetate
  • N- hexyl acetate
  • N hexyl acetate
  • nat. hexyl acetate
  • hexyl acetate FCC
  • hexyl acetate natural
  • hexyl acetate, natural
  • hexyl alcohol acetate
  • hexyl alcohol, acetate
  • hexyl ethanoate
  • N- hexyl ethanoate
  • hexyl-acetate FCC
  • hexylacetate
  • hexyle acetate
  • n-Hexyl acetate
  • 1-Hexyl acetate
  • Exceed 600
  • NSC 7323
  • n-Hexyl ethanoate
  • Hexyl ester acetic acid
  • ZED-N 60

US / EU / FDA / JECFA / FEMA / Scholar / Patents

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

Literature & References

hexyl acetate
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:142-92-7
Pubchem (cid):8908
Pubchem (sid):134973584
Flavornet:142-92-7
Pherobase:View
Publications by Info
Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
Publications by PubMed
FUNCTIONAL CHARACTERIZATION OF AN ANTENNAL ESTERASE FROM THE NOCTUID MOTH, Spodoptera exigua.
Chemical studies on curuba (Passiflora mollissima (Kunth) L. H. Bailey) fruit flavour.
Characterization of aroma compounds of Chinese famous liquors by gas chromatography-mass spectrometry and flash GC electronic-nose.
Volatile constituents of commercial imported and domestic black-ripe table olives (Olea europaea).
Highly sensitive electrochemical detection of methyl salicylate using electroactive gold nanoparticles.
Influence of volatile thiols in the development of blackcurrant aroma in red wine.
Odour-active compounds in guava (Psidium guajava L. cv. Red Suprema).
Relationships between harvest time and wine composition in Vitis vinifera L. cv. Cabernet Sauvignon 1. Grape and wine chemistry.
Identification and field evaluation of pear fruit volatiles attractive to the oriental fruit moth, Cydia molesta.
Electroanalytical studies on green leaf volatiles for potential sensor development.
Electrophysiological and behavioral responses of the black-banded oak borer, Coroebus florentinus, to conspecific and host-plant volatiles.
Grape contribution to wine aroma: production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the must.
Temperature dependence of ion transport in dilute tetrabutylammonium triflate-acetate solutions and self-diffusion in pure acetate liquids.
Comparative metabolic profiling to investigate the contribution of O. oeni MLF starter cultures to red wine composition.
Headspace-solid phase microextraction coupled to gas chromatography-combustion-isotope ratio mass spectrometer and to enantioselective gas chromatography for strawberry flavoured food quality control.
Effects of bagging on volatiles and polyphenols in "Wanmi" peaches during endocarp hardening and final fruit rapid growth stages.
Fusarium infection in maize: volatile induction of infected and neighboring uninfected plants has the potential to attract a pest cereal leaf beetle, Oulema melanopus.
Identification and field evaluation of attractants for the cranberry weevil, Anthonomus musculus Say.
Hollow fiber-based liquid-phase microextraction (HF-LPME) of isradipine and its main metabolite followed by chiral HPLC analysis: application to an in vitro biotransformation study.
Synthesis of a macromonomer library from high-temperature acrylate polymerization.
Response of cranberry weevil (Coleoptera: Curculionidae) to host plant volatiles.
Attraction of New Zealand flower thrips, Thrips obscuratus, to cis-jasmone, a volatile identified from Japanese honeysuckle flowers.
Characterization of volatile substances in apples from Rosaceae family by headspace solid-phase microextraction followed by GC-qMS.
Quantification approach for assessment of sparkling wine volatiles from different soils, ripening stages, and varieties by stir bar sorptive extraction with liquid desorption.
Vicia faba-Lygus rugulipennis interactions: induced plant volatiles and sex pheromone enhancement.
Impact of thermal and nonthermal processing technologies on unfermented apple cider aroma volatiles.
Concentration-detection functions for the odor of homologous n-acetate esters.
Optimisation of stir bar sorptive extraction and liquid desorption combined with large volume injection-gas chromatography-quadrupole mass spectrometry for the determination of volatile compounds in wines.
Characterization of proton-bound acetate dimers in ion mobility spectrometry.
Adults and nymphs do not smell the same: the different defensive compounds of the giant mesquite bug (Thasus neocalifornicus: Coreidae).
Sex pheromone of the plant bug, Phytocoris calli knight.
13C-labelling patterns of green leaf volatiles indicating different dynamics of precursors in Brassica leaves.
The influence of different nutrient levels on insect-induced plant volatiles in Bt and conventional oilseed rape plants.
Application of single-drop microextraction combined with in-microvial derivatization for determination of acidic herbicides in water samples by gas chromatography-mass spectrometry.
Differentiation of certified brands of origins of Spanish white wines by HS-SPME-GC and chemometrics.
Quantification of selected aroma-active compounds in strawberries by headspace solid-phase microextraction gas chromatography and correlation with sensory descriptive analysis.
Determination of volatile compounds in cider spirits by gas chromatography with direct injection.
Antifungal activity of strawberry fruit volatile compounds against Colletotrichum acutatum.
Changes in the volatile compounds and chemical and physical properties of Kuerle fragrant pear (Pyrus serotina Reld) during storage.
Female-biased attraction of Oriental fruit fly, bactrocera dorsalis (Hendel), to a blend of host fruit volatiles from Terminalia catappa L.
Metabolite production of yeasts on a strawberry-agar during storage at 7 degrees C in air and low oxygen atmosphere.
The effect of increased yeast alcohol acetyltransferase and esterase activity on the flavour profiles of wine and distillates.
Single-drop microextraction followed by in-syringe derivatization and gas chromatography-mass spectrometric detection for determination of organic acids in fruits and fruit juices.
Effect of a short contact time with lees on volatile composition of Airen and Macabeo wines.
Determination of phenols in water samples by single-drop microextraction followed by in-syringe derivatization and gas chromatography-mass spectrometric detection.
Wound-induced green leaf volatiles cause the release of acetylated derivatives and a terpenoid in maize.
Olfactory coding in Drosophila larvae investigated by cross-adaptation.
Developmental and varietal differences in volatile ester formation and acetyl-CoA: alcohol acetyl transferase activities in apple (Malus domestica Borkh.) fruit.
Interaction of cyclodextrins with aliphatic acetate esters and aroma components of La France pear.
Application of purge and trap extraction and gas chromatography for determination of minor esters in cider.
New products of defense secretion in south east Asian whip scorpions (Arachnida: Uropygi: Thelyphonida).
Dynamic headspace liquid-phase microextraction of alcohols.
Investigation of volatiles in Charentais cantaloupe melons (Cucumis melo Var. cantalupensis). Characterization of aroma constituents in some cultivars.
Flavor release and rheology behavior of strawberry fatfree stirred yogurt during storage.
A female-specific attractant for the codling moth, Cydia pomonella, from apple fruit volatiles.
Expression levels of the yeast alcohol acetyltransferase genes ATF1, Lg-ATF1, and ATF2 control the formation of a broad range of volatile esters.
Pheromones of milkweed bugs (Heteroptera: Lygaeidae) attract wayward plant bugs: Phytocoris mirid sex pheromone.
Neurophysiological and behavioural evidence for an olfactory function for the dorsal organ and a gustatory one for the terminal organ in Drosophila melanogaster larvae.
Application of hexanal, E-2-hexenal, and hexyl acetate to improve the safety of fresh-sliced apples.
Germination and adhesion of fungal conidia on polycarbonate membranes and on apple fruit exposed to mycoactive acetate esters.
Influence of flavour absorption by food-packaging materials (low-density polyethylene, polycarbonate and polyethylene terephthalate) on taste perception of a model solution and orange juice.
Sensory evaluation of character impact components in an apple model mixture.
Character impact odorants of the apple cultivars Elstar and Cox Orange.
Mycoactive acetate esters from apple fruit stimulate adhesion and germination of conidia of the gray mold fungus.
The occurrence of malolactic fermentation in brandy base wine and its influence on brandy quality.
Influence of flavour absorption on oxygen permeation through LDPE, PP, PC and PET plastics food packaging.
Response of plum curculio (Coleoptera: Curculionidae) to odor-baited traps near woods.
Attractants from Bartlett pear for codling moth, Cydia pomonella (L.), larvae.
Optimized synthesis of lipase-catalyzed hexyl acetate in n-hexane by response surface methodology.
Behavioral responses of the diamondback moth, Plutella xylostella, to green leaf volatiles of Brassica oleracea subsp. capitata.
A continuous membrane bioreactor for ester synthesis in organic media: I. Operational characterization and stability.
Kinetics of cutinase catalyzed transesterification in AOT reversed micelles: modeling of a batch stirred tank reactor.
Determination of acetic acid in aqueous samples, by water-phase derivatisation, solid-phase microextraction and gas chromatography.
Effect of increased yeast alcohol acetyltransferase activity on flavor profiles of wine and distillates.
Quantitative trait loci influencing honeybee alarm pheromone levels.
Assimilation of volatiles from ripe apples by Sporidiobolus salmonicolor and Tilletiopsis washingtonensis.
[Identification of volatile compounds of hawthorn by gas chromatography/mass spectrometry (GC/MS)].
Relationship of anesthetic activity of alkyl acetates to hydrophobicity and in vivo effect on membrane fluidity in mice.
Herbivore-induced volatile emissions from cotton (Gossypium hirsutum L.) seedlings.
Multiple genetic control of acetate-induced olfactory responses in Drosophila melanogaster larvae.
Plant-natural enemy association in tritrophic system,Cotesia rubecula-Pieris rapae-brassicaceae (Cruciferae). III: Collection and identification of plant and frass volatiles.
Alarm pheromone system of leaf-footed bugLeptoglossus zonatus (Heteroptera: Coreidae).
Defensive secretion of rice bug,Leptocorisa oratorius fabricius, (Hemiptera: Coreidae): A unique chemical combination and its toxic, repellent, and alarm properties.
Electroantennogram response of alfalfa seed chalcid,Bruchophagus roddi (Hymenoptera: Eurytomidae) to host- and nonhost-plant volatiles.
Control of olfactory-induced behavior in alfalfa seed chalcid (Hymenoptera: Eurytomidae) by celestial light.
Strawberry foliage headspace vapor components at periods of susceptibility and resistance toTetranychus urticae Koch.
Identification of apple volatiles attractive to the apple maggot,Rhagoletis pomonella.
Bioassay of compounds derived from the honeybee sting.

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB29980
FooDB:FDB001267
YMDB (Yeast Metabolome Database):YMDB01384
Export Tariff Code:2915.39.9050
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View

Suppliers

Advanced Biotech Alfrebro
Ambles Nature et Chimie Apple Flavor & Fragrance
Augustus Oils Aurochemicals
Axxence Aromatic Azelis UK
Beijing Lys Chemicals Bell Flavors & Fragrances
Berjé Best Value Chem
Bontoux Charkit Chemical
Creatingperfume.com De Monchy Aromatics
Diffusions Aromatiques ECSA Chemicals
Elan Inc. EMD Millipore
Ernesto Ventós Excellentia International
Fleurchem Frutarom
Global Essence Grau Aromatics
IFF Indenta Group
Indukern F&F Inoue Perfumery
Jiangyin Healthway K.L. Koh Enterprise
Keva Kingchem Laboratories
Kun Shan P&A Lluch Essence
M&U International Moellhausen
Naturamole OQEMA
Pearlchem Corporation Pell Wall Perfumes
Penta International PerfumersWorld
Phoenix Aromas & Essential Oils Primechem
Prodasynth R C Treatt & Co Ltd
Reincke & Fichtner Robertet
Santa Cruz Biotechnology Sensient Flavor and Fragrances
Sigma-Aldrich SRS Aromatics
Sunaux International Symrise
Synerzine Taytonn ASCC
TCI AMERICA The John D. Walsh Company
The Lermond Company The Perfumers Apprentice
U. K. Aromatics and Chemicals Ungerer & Company
United International Vigon International
Vistachem WEN International
WholeChem Zanos
Advanced Biotech. Inc. Alfrebro LLC/ Archer Daniels Midland Company
Augustus Oils Ltd Axxence Aromatic GmbH
Azelis UK Ltd. Beijing Lys Chemicals Co, LTD.
Berje Inc. Bontoux SAS
Charkit Chemical Corporation Fleurchem, Inc.
Global Essence Inc. FRUTAROM USA INC,
Indukern, S.A. F&F Ingredients Division Jiangyin Healthway International Trade Co., Ltd
Lluch Essence S.L. M&U International LLC
Moellhausen S.P.A. Penta International Corporation
PerfumersWorld Ltd. Anhui Primechem Co., Ltd.
Robertet, Inc. SRS Aromatics Ltd
Symrise AG Synerzine, Inc.
Taytonn ASCC Pte Ltd The John D. Walsh Company, Inc
R C Treatt and Co Ltd Qingdao Free Trade Zone United International Co Ltd
Ernesto Ventós S.A. WholeChem, LLC
Zanos Ltd.

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 144.21391296387
Specific gravity @ 25 °C
Pounds per Gallon 7.223 to 7.289
Specific gravity @ 20 °C
Pounds per Gallon 7.239 to 7.306
Refractive Index 1.406 to 1.411 @ 20 °C
Boiling Point 170 to 172°C @ 760 mm Hg
Boiling Point 61 to 62°C @ 12 mm Hg
Acid Value 1 max KOH/g
Vapor Pressure 1.391 mmHg @ 25 °C
Vapor Density 4.9
Flash Point TCC Value 55.56 °C TCC
logP (o/w) 2.87
Shelf life 24 months (or longer if stored properly.)
Storage notes Store in cool, dry place in tightly sealed containers, protected from heat and light.
Solubility
alcohol Yes
ether Yes
water, 308.7 mg/L @ 25 °C (est) Yes
water, 511 mg/L @ 25 °C (exp) Yes
Stability
alcoholic lotion Unspecified
antiperspirant Unspecified
deo stick Unspecified
detergent perborate Unspecified
fabric softener Unspecified
hard surface cleaner Unspecified
shampoo Unspecified
soap Unspecified

Organoleptic Properties

Odor Type: Fruity
fruity, green, apple, banana, sweet, fatty, fresh, pear
Odor strength medium , recommend smelling in a 10.00 % solution or less
Substantivity 5 hour(s) at 100.00 %
Luebke, William tgsc, (1983) At 10.00 % in dipropylene glycol. fruity green apple banana sweet
Mosciano, Gerard P&F 18, No. 2, 38, (1993) Green, fruity, sweet, fatty, fresh, apple and pear
Flavor Type: Fruity
fruity, green, fresh, sweet, banana peel, apple, pear
Mosciano, Gerard P&F 18, No. 2, 38, (1993) At 15.00 ppm. Fruity, green, fresh, sweet, banana peel, apple and pear
Useful in: fruity red, fruity yellow, fruity tropical, fruity others, sweet others, alcoholics. Sweet, fruity, estery, similar to pear, slightly green
General comment Fruity green fresh sweet banana peel apple pear

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Human Experience:
4 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 41500 ul/kg
Toxicology and Applied Pharmacology. Vol. 28, Pg. 313, 1974.

Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg
Food and Cosmetics Toxicology. Vol. 12, Pg. 913, 1974.

Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for hexyl acetate usage levels up to:
5.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 3200.00 (μg/capita/day)
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: -26.00000
beverages(nonalcoholic): -4.60000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -3.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -4.60000
fruit ices: -4.60000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -26.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 2, Revision 1 (FGE.02) : Branched- and straight-chain aliphatic saturated primary alcohols and related esters of primary alcohols and straight-chain carboxylic acids and one straight-chain aldehyde from chemical groups 1 and 2 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal species
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):142-92-7
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :8908
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3272
WGK Germany:1
hexyl acetate
Chemidplus:0000142927
EPA/NOAA CAMEO:hazardous materials
RTECS:AI0875000 for cas# 142-92-7