N-Hexanol

The liquid form of N-hexanol is transparent and colorless. 149 °F is the flash point. Insoluble in water and less dense than water. heavier than air vapors. soluble in oil, propylene glycol, and ethanol. The flavors of wine, fruit, fat, and light blue shoot breath are all present. occurs naturally in tea leaves, tobacco leaves, coffee, eucalyptus, camphor oil, and some fruits like apples, strawberries, and bitter oranges. At low concentrations, it appears as a translucent, colorless liquid with a fruity scent. Sweet, quickly oxidized in the air, and capable of undergoing a polymerization process when exposed to strong inorganic acid. It can be reduced to hexanol and oxidized to caproic acid, just as regular fatty aldehydes. It frequently serves as a component of the head incense used in essential oil formulations and fragrance bases (e.g., geraniol oil). To change or enhance the delicate ambiance, a small amount of hexanol is added to violet, sweet-scented osmanthus, magnolia, and ylang-type flavors. It is also employed in edible coconut formula, berries, and other fruit flavors. In addition to being utilized as analytical reagents and solvents, it is also utilized in the pharmaceutical industry for sleeping tablets and preservatives. It is mostly used to make berry and coconut flavors and to make plasticizers, fatty alcohols, surfactants, and other products. It is also utilized for organic synthesis and chromatography reagents. employed as gas chromatography reagents for Wittig and Aldol processes, as well as in the production of caproic acid in the synthesis of spices.