3-Hexanone Property

Melting point:

-55°C

Boiling point:

123 °C (lit.)

Density 

0.815 g/mL at 25 °C (lit.)

refractive index 

n20/D 1.400(lit.)

FEMA 

3290 | 3-HEXANONE

Flash point:

95 °F

storage temp. 

Flammables area

solubility 

14.7g/l

form 

Liquid

color 

Clear colorless to slightly yellow

Odor

at 10.00 % in dipropylene glycol. sweet fruity waxy rum grape

Odor Type

fruity

explosive limit

1-8%(V)

Water Solubility 

Soluble in water. (14 g/L)

JECFA Number

281

BRN 

1738025

Stability:

Stable, but may form peroxides on prolonged storage. Flammable. Incompatible with oxidizing agents, reducing agents, strong bases.

LogP

1.44

CAS DataBase Reference

589-38-8(CAS DataBase Reference)

NIST Chemistry Reference

3-Hexanone(589-38-8)

EPA Substance Registry System

3-Hexanone (589-38-8)

Safety

Hazard Codes 

Xi,F

Risk Statements 

11-36/37/38-10

Safety Statements 

26-36-16-9-37/39

RIDADR 

UN 1224 3/PG 3

WGK Germany 

3

RTECS 

MP1575000

TSCA 

Yes

HazardClass 

3

PackingGroup 

III

HS Code 

29141900

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Danger

Hazard statements

H225Highly Flammable liquid and vapour

Precautionary statements

P210Keep away from heat/sparks/open flames/hot surfaces. — No smoking.

3-Hexanone Chemical Properties,Usage,Production

Description

May be synthesized from organo-mercury compounds; by dehydrogenation of 3-hexanol in the presence of Ni-zinc oxide-phosphate catalyst; by hydrogenolysis of 2-ethylfuran; by passing (5-furylpropionic acid (or 2-furanpropionic acid) over 5% Pt-C catalyst to 250 to 300°C; by two patented processes.

Chemical Properties

colourless liquid

Chemical Properties

3-Hexanone has an ethereal, grape, wine-like odor

Occurrence

Reported found in coffee and, as a component in the volatile by-product developed during the catalytic hydrogenation of soybean oil using Ni catalysts; in the scent of green vegetable Nezara viridula. Also reported found in lime peel oil, black currants, peach, pineapple, fried potato, Parmesan cheese, butter, milk, eggs, beef, fried pork, beer, rum, cocoa, coffee, filberts, passion fruit, plumcot, rose apple, mango, lemon balm, crab, Cape gooseberry and sweet grass oil.

Uses

3-Hexanone can be used as an analytical standard for the determination of the analyte in foods, and alcoholic beverages by liquid chromatography (LC) based methods.

Uses

Solvent.

Uses

3-Hexanone was used in a study to determine Henry′s law coefficients by combination of the equilibrium partitioning in closed systems technique in combination with solid-phase microextraction. It was used as test species in a study for quantitative determination of volatile organic compounds by chemical ionization reaction mass spectrometry. It was used to study the inhibitory activity of some aromatic and aliphatic ketones against Clostridium Botulinum spores and cells.

Definition

ChEBI: 3-hexanone is a dialkyl ketone that is hexane in which the two methylene protons at position 3 have been replaced by an oxo group. It has a role as a human urinary metabolite, a human xenobiotic metabolite, an insect attractant, a plant metabolite and a bacterial xenobiotic metabolite. It derives from a hydride of a hexane.

Preparation

From organo-mercury compounds; by dehydrogenation of 3-hexanol in the presence of Ni-zinc oxide-phosphate catalyst; by hydrogenolysis of 2-ethylfuran; by passing β-furylpropionic acid (or 2-furanpropionic acid) over 5% Pt-C catalyst from 250 to 300°C; by two patented processes

Aroma threshold values

Detection: 41 to 81 ppb

Taste threshold values

Taste characteristics at 30 ppm: sweet, fruity and waxy with rum notes

Synthesis Reference(s)

Journal of the American Chemical Society, 96, p. 4721, 1974 DOI: 10.1021/ja00821a085
The Journal of Organic Chemistry, 45, p. 2269, 1980
Tetrahedron Letters, 11, p. 27, 1970

General Description

3-Hexanone, a volatile dialkyl ketone, is a well-known flavor and aroma ingredient present in food and beverage products.

Hazard

Toxic by ingestion and inhalation, strong irritant. Flammable, moderate fire risk.