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2-hexyl-4,5-dimethyl-1,3-dioxolane
Notes:
Used as a food additive [EAFUS]
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BOC Sciences Best of Chemicals Supplier Quality supplier of research chemicals and biochemicals including inhibitors, building blocks, GMP Products, impurities and metabolites, APIs for Veterinary, Natural Compounds, ADCs, Stem Cell Molecule and chiral compounds. BOC Sciences provides a wide range of services to support the pharmaceutical industry through all stages of drug discovery including Custom Synthesis of those chemicals that are not in stock, Isotope Labeling Service, Chiral Synthesis and Resolution, Bioconjugation, PEGylation services, analytical services. BOC Sciences is a brand of BOCSCI Inc. We leverage our wide spectrum of business in the fields of development, manufacturing, marketing, and distribution to help you make best-informed decisions tailored to your evolving needs for premium chemicals. Our complete suite of CRO services spans the entire molecule development pipeline including contract research for target identification, building blocks, compound synthesis, biochemical and cellular analysis, preclinical animal tests, and clinical studies. Email: Marketing US Email: Marketing Email: Sales US Email: Sales Voice: 1-631-485-4226 Fax: 1-631-614-7828 US Voice: 1-631-485-4226 US Fax: 1-631-614-7828 Europe 44-203-286-1088 Facebook Twitter Linkedin Blog Get the App! Product(s): 6454-22-4 2-Hexyl-4,5-dimethyl-1,3-dioxolane
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R C Treatt and Co Ltd Innovative ingredient solutions World-leading innovative ingredient solutions provider for the flavour, fragrance and FMCG industries. We offer innovative and trend-setting product concepts for our customers, collaborating with them to create true value for their products. Email: Enquiries US Email: Enquiries Voice: +44 (0) 1284 702500 Fax: +44 (0) 1284 703809 US Voice: +1 863 668 9500 US Fax: +1 863 668 3388 Twitter Linkedin Youtube News Product(s): 2-Hexyl-4,5-dimethyl-1,3-dioxolane NI, Kosher the odour and flavour description of this product can vary considerably depending on purity. Like all acetals, it is unstable in aqueous acid media (e.g., beverages) where it reverts to the corresponding aldehyde and alcohols. In general, such acetals retain some of the flavour profile of the parent aldehyde, but are much weaker. As molecular weight and chain length increase the acetals move from alcoholic-green-nutty to green-fruity-cognac and finally to oily, waxy, weak green, floral and citrus. Such acetals are often generated "in situ" in flavours containing the parent aldehyde and corresponding alcohols (especially catalysed by the presence of acids). Where several aldehydes & alcohols are present, a multiplicity of such acetals may be formed. We believe that for this reason the EC Register list attempts to include all such acetals that are normally found in compounded flavours. It is reported that few such acetals are added deliberately to flavours.
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| CAS Number: | 6454-22-4 |  3D/inchi
|
| ECHA EINECS - REACH Pre-Reg: | 229-261-0 | |
| FDA UNII: | SI7098BB5P | |
| Nikkaji Web: | J225.128K | |
| XlogP3-AA: | 3.60 (est) | |
| Molecular Weight: | 186.29474000 | |
| Formula: | C11 H22 O2 | |
| BioActivity Summary: | listing | |
| NMR Predictor: | Predict (works with chrome or firefox) | |
Category: flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
| Google Scholar: | Search |
| Google Books: | Search |
| Google Scholar: with word "volatile" | Search |
| Google Scholar: with word "flavor" | Search |
| Google Scholar: with word "odor" | Search |
| Perfumer and Flavorist: | Search |
| Google Patents: | Search |
| US Patents: | Search |
| EU Patents: | Search |
| Pubchem Patents: | Search |
| PubMed: | Search |
| NCBI: | Search |
| JECFA Food Flavoring: | 1712 2-hexyl-4,5-dimethyl-1,3-dioxolane |
| DG SANTE Food Flavourings: | 06.089 2-hexyl-4,5-dimethyl-1,3-dioxolane |
| FEMA Number: | 4048 2-hexyl-4,5-dimethyl-1,3-dioxolane |
| FDA: | No longer provide for the use of these seven synthetic flavoring substances |
| FDA Mainterm (SATF): | 6454-22-4 ; 2-HEXYL-4,5-DIMETHYL-1,3-DIOXOLANE |
Physical Properties:
| Appearance: | colorless clear liquid (est) |
| Assay: | 96.00 to 100.00 % |
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.87600 to 0.88600 @ 25.00 °C. |
| Pounds per Gallon - (est).: | 7.289 to 7.372 |
| Refractive Index: | 1.42500 to 1.43000 @ 20.00 °C. |
| Boiling Point: | 101.00 °C. @ 9.00 mm Hg |
| Boiling Point: | 218.00 to 219.00 °C. @ 760.00 mm Hg |
| Acid Value: | 1.00 max. KOH/g |
| Vapor Pressure: | 0.190000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 177.00 °F. TCC ( 80.56 °C. ) |
| logP (o/w): | 3.701 (est) |
| Soluble in: | |
| alcohol | |
| water, 63.9 mg/L @ 25 °C (est) | |
| Insoluble in: | |
| water | |
| Similar Items: note | |
| acetaldehyde 2,3-butane diol acetal | |
| anisaldehyde 2,3-butane diol acetal | |
Organoleptic Properties:
| Odor Type: creamy | |
| creamy dairy fruity green | |
| Odor Description: at 10.00 % in dipropylene glycol. | creamy dairy fruity green |
| Flavor Type: green | |
| green nutty fruity cognac oily waxy citrus | |
| Taste Description: | green nutty fruity cognac oily waxy citrus |
| Odor and/or flavor descriptions from others (if found). | |
Cosmetic Information:
| None found |
Suppliers:
| BOC Sciences |
| For experimental / research use only. |
| 2-Hexyl-4,5-dimethyl-1,3-dioxolane |
| Parchem |
| heptanal 2,3-butane diol acetal |
| R C Treatt & Co Ltd |
| 2-Hexyl-4,5-dimethyl-1,3-dioxolane
NI, Kosher Odor: odour and flavour description of this product can vary considerably depending on purity Use: the odour and flavour description of this product can vary considerably depending on purity. Like all acetals, it is unstable in aqueous acid media (e.g., beverages) where it reverts to the corresponding aldehyde and alcohols. In general, such acetals retain some of the flavour profile of the parent aldehyde, but are much weaker. As molecular weight and chain length increase the acetals move from alcoholic-green-nutty to green-fruity-cognac and finally to oily, waxy, weak green, floral and citrus. Such acetals are often generated "in situ" in flavours containing the parent aldehyde and corresponding alcohols (especially catalysed by the presence of acids). Where several aldehydes & alcohols are present, a multiplicity of such acetals may be formed. We believe that for this reason the EC Register list attempts to include all such acetals that are normally found in compounded flavours. It is reported that few such acetals are added deliberately to flavours. |
Safety Information:
| 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. | |
| Oral/Parenteral Toxicity: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in Use Information:
| Category: | flavoring agents | ||
| Recommendation for heptanal 2,3-butane diol acetal usage levels up to: | |||
| not for fragrance use. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.012 (μg/capita/day) | ||
| Maximised Survey-derived Daily Intakes (MSDI-USA): | ND (μg/capita/day) | ||
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 3900 (μg/person/day) | ||
| Threshold of Concern: | 90 (μg/person/day) | ||
| Structure Class: | III | ||
| 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: 21 | |||
| Click here to view publication 21 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | 5.00000 | 10.00000 | |
| beverages(nonalcoholic): | 2.00000 | 4.00000 | |
| beverages(alcoholic): | 2.00000 | 4.00000 | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | - | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | 3.00000 | 6.00000 | |
| fruit ices: | - | - | |
| gelatins / puddings: | 2.00000 | 4.00000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | 3.00000 | 6.00000 | |
| imitation dairy: | 2.00000 | 4.00000 | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | - | |
| milk products: | 2.00000 | 4.00000 | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | - | |
| reconstituted vegetables: | - | - | |
| seasonings / flavors: | - | - | |
| snack foods: | 2.00000 | 4.00000 | |
| soft candy: | 3.00000 | 6.00000 | |
| soups: | - | - | |
| sugar substitutes: | - | - | |
| sweet sauces: | - | - | |
| Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). | |||
| Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. | |||
| average usage mg/kg | maximum usage mg/kg | ||
| Dairy products, excluding products of category 02.0 (01.0): | 7.00000 | 35.00000 | |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 5.00000 | 25.00000 | |
| Edible ices, including sherbet and sorbet (03.0): | 10.00000 | 50.00000 | |
| Processed fruit (04.1): | 7.00000 | 35.00000 | |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - | |
| Confectionery (05.0): | 10.00000 | 50.00000 | |
| Chewing gum (05.0): | - | - | |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 5.00000 | 25.00000 | |
| Bakery wares (07.0): | 10.00000 | 50.00000 | |
| Meat and meat products, including poultry and game (08.0): | 2.00000 | 10.00000 | |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 2.00000 | 10.00000 | |
| Eggs and egg products (10.0): | - | - | |
| Sweeteners, including honey (11.0): | - | - | |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 5.00000 | 25.00000 | |
| Foodstuffs intended for particular nutritional uses (13.0): | 10.00000 | 50.00000 | |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 5.00000 | 25.00000 | |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 10.00000 | 50.00000 | |
| Ready-to-eat savouries (15.0): | 20.00000 | 100.00000 | |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 5.00000 | 25.00000 | |
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): | |
| Scientific Opinion on Flavouring Group Evaluation 92 (FGE.92): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (68th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones evaluated by EFSA in FGE.10Rev1 (2009) View page or View pdf | |
| EPI System: | View |
| AIDS Citations: | Search |
| Cancer Citations: | Search |
| Toxicology Citations: | Search |
| EPA Substance Registry Services (TSCA): | 6454-22-4 |
| EPA ACToR: | Toxicology Data |
| EPA Substance Registry Services (SRS): | Registry |
| Laboratory Chemical Safety Summary : | 94886 |
| National Institute of Allergy and Infectious Diseases: | Data |
| 2-hexyl-4,5-dimethyl-1,3-dioxolane | |
| Chemidplus: | 0006454224 |
References:
| 2-hexyl-4,5-dimethyl-1,3-dioxolane | |
| NIST Chemistry WebBook: | Search Inchi |
| Pubchem (cid): | 94886 |
| Pubchem (sid): | 135050700 |
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 |
| HMDB (The Human Metabolome Database): | HMDB32325 |
| FooDB: | FDB009575 |
| ChemSpider: | View |
Potential Blenders and core components note
Potential Uses:
| cream | FL | |
| dairy | FL | |
| fruity |
Occurrence (nature, food, other): note
| not found in nature |
Synonyms:
| aldehyde C-7 2,3-butane diol acetal | |
| aldehyde C-7 2,3-butanediol acetal | |
| 4,5- | dimethyl-2-hexyl-1,3-dioxolane |
| 1,3- | dioxolane, 2-hexyl-4,5-dimethyl- |
| 1,3- | dioxolane, 4, 5-dimethyl-2-hexyl- |
| 1,3- | dioxolane, 4,5-dimethyl-2-hexyl- |
| heptanal 2,3-butandiol acetal | |
| heptanal 2,3-butanediol acetal | |
| hexyl-4,5-dimethyl-1,3-dioxolane | |
| 2- | hexyl-4,5-dimethyl-1,3-dioxolane |