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3-Mercapto-1-hexanol

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3-Mercapto-1-hexanol Basic information

Product Name:
3-Mercapto-1-hexanol
Synonyms:
  • 3-THIOHEXAN-1-OL
  • 3-THIOHEXANOL
  • 3-MERCAPTO-1-HEXANOL
  • 3-MERCAPTOHEXAN-1-OL
  • FEMA 3850
  • 1-Hexanol, 3-mercapto-
  • 1-Hexanol,3-mercapto-(9CI)
  • 3-Mercaptohexanol
CAS:
51755-83-0
MF:
C6H14OS
MW:
134.24
EINECS:
000-000-0
Product Categories:
  • thiol Flavor
Mol File:
51755-83-0.mol
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3-Mercapto-1-hexanol Chemical Properties

Boiling point:
250 °C
Density 
0.97
refractive index 
1.479-1.481
FEMA 
3850 | 3-MERCAPTOHEXANOL
Flash point:
100°C
storage temp. 
Sealed in dry,Room Temperature
solubility 
Chloroform, DMSO, Methanol, Water
form 
Liquid
pka
10.49±0.10(Predicted)
color 
Clear colorless
Odor
at 0.10 % in dipropylene glycol. sulfurous fruity tropical
Odor Type
sulfurous
Water Solubility 
Insoluble
JECFA Number
545
BRN 
1846873
LogP
1.64
CAS DataBase Reference
51755-83-0(CAS DataBase Reference)
NIST Chemistry Reference
3-Mercaptohexanol(51755-83-0)
EPA Substance Registry System
1-Hexanol, 3-mercapto- (51755-83-0)
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Safety Information

Hazard Codes 
Xi,Xn
Risk Statements 
36/37/38-22
Safety Statements 
37/39-26-39-37-24/25
TSCA 
Yes
HS Code 
29420000

MSDS

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3-Mercapto-1-hexanol Usage And Synthesis

Chemical Properties

clear colorless liquid

Uses

3-mercapto-1-hexanol (3MH) are compounds potentially responsible for the development of blackcurrant aroma in red wine. 3-mercapto-1-hexanol was the most important odorant of Grenache rosé wine was with a deep impact on the wine fruity and citric notes. 3-Mercaptohexanol is an thiol compound found in various grape juices.

Uses

3-Mercaptohexanol is an thiol compound found in various grape juices and wines.

Definition

ChEBI: An alkanethiol that is hexane substituted at positions 1 and 3 by hydroxy and sulfanyl groups respectively.

Aroma threshold values

Aroma characteristics at 0.1%: sulfurous, initially fruity then becoming savory and chicken meaty with a slight roasted coffee nuance and a hint of fruitiness on dry out.

Taste threshold values

Taste characteristics at 0.050 to 10 ppm: sulfurous, guava tropical fruity, with a hint of brothy savory and egg.

Synthesis Reference(s)

Tetrahedron Letters, 25, p. 507, 1984 DOI: 10.1016/S0040-4039(00)99923-4

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