| Identification | More | [Name]
3-(Methylthio)-1-hexanol | [CAS]
51755-66-9 | [Synonyms]
3-METHYLMERCAPTO-1-HEXANOL
3-(METHYLMERCAPTO)HEXANOL
3-(METHYLTHIO)-1-HEXANOL
3-(METHYLTHIO)HEXAN-1-OL
3-(METHYLTHIO)HEXANOL
FEMA 3438
3-(methylthio)-1-hexano
3-(METHYLTHIO)-1-HEXANOL 97+%
1-Hexanol, 3-(methylthio)-
3-METHYLTHIO-1-HEXANOL NATURAL
3-Methylsulfanylhexan-1-ol | [EINECS(EC#)]
257-380-8 | [Molecular Formula]
C7H16OS | [MDL Number]
MFCD00010674 | [Molecular Weight]
148.27 | [MOL File]
51755-66-9.mol |
| Chemical Properties | Back Directory | [Appearance]
CLEAR SLIGHTLY YELLOW LIQUID | [Boiling point ]
61-62 °C10 mm Hg(lit.) | [density ]
0.966 g/mL at 25 °C(lit.)
| [FEMA ]
3438 | [refractive index ]
n20/D 1.4759(lit.)
| [Fp ]
226 °F
| [pka]
14.90±0.10(Predicted) | [Odor]
at 0.10 % in propylene glycol. sulfurous metallic green leafy vegetable | [biological source]
synthetic | [Odor Type]
sulfurous | [JECFA Number]
463 | [InChI]
InChI=1S/C7H16OS/c1-3-4-7(9-2)5-6-8/h7-8H,3-6H2,1-2H3 | [InChIKey]
JSASXSHMJYRPCM-UHFFFAOYSA-N | [SMILES]
C(O)CC(SC)CCC | [LogP]
1.81 | [CAS DataBase Reference]
51755-66-9(CAS DataBase Reference) | [NIST Chemistry Reference]
3-Methylthio-1-hexanol(51755-66-9) |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S37/39:Wear suitable gloves and eye/face protection . | [RIDADR ]
UN 3334 | [WGK Germany ]
3
| [HazardClass ]
9 | [HS Code ]
29309099 |
| Hazard Information | Back Directory | [Description]
3-(Methylthio)-l-hexanol has a green, vegetable odor. | [Chemical Properties]
3-Methylthio-1-hexanol has a sulfurous onion, garlic green, vegetable odor. | [Chemical Properties]
CLEAR SLIGHTLY YELLOW LIQUID | [Occurrence]
Reported found in passion fruit and jackfrui | [Uses]
3-(Methylthio)-1-hexanol may be used in chemical synthesis. | [Aroma threshold values]
Aroma characteristics at 1.0%: sulfurous, metallic and pungent with a slight spicy, green leafy, wasabi-like
and vegetative note with an earthy nuance | [Taste threshold values]
Taste characteristics at 0.25 to 10 ppm: metallic, sulfurous with a green vegetative and slight spicy nuance. | [Biochem/physiol Actions]
Taste at 0.25-10 ppm |
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