FlavScents AInsights Entry for Hexanol (CAS: 111-27-3)
1. Identity & Chemical Information
- Common Name(s): Hexanol, n-Hexyl alcohol
- IUPAC Name: Hexan-1-ol
- CAS Number: 111-27-3
- FEMA Number: 2558
- Other Identifiers: FL No. 02.015
- Molecular Formula: C6H14O
- Molecular Weight: 102.17 g/mol
Hexanol is a primary alcohol with a six-carbon chain and a hydroxyl group at the terminal position. This structure contributes to its characteristic odor profile, which is often described as grassy or fatty. The presence of the hydroxyl group is crucial for its solubility in water and its reactivity in esterification reactions, which are important in flavor and fragrance applications.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Hexanol is known for its distinctive odor, which is often described as fresh, green, and reminiscent of cut grass or leaves. It has a moderate intensity and is considered a middle note in fragrance compositions. The odor threshold of hexanol is relatively low, making it effective even at low concentrations. In flavor applications, hexanol contributes a subtle, fresh, and slightly fruity note, enhancing the overall realism of fruit and green flavors.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Hexanol occurs naturally in various plants and fruits, including apples, bananas, and strawberries. It is also found in essential oils such as eucalyptus and peppermint. Hexanol can be formed through the enzymatic degradation of fatty acids, particularly during the ripening of fruits or the fermentation of plant materials. Its presence in natural sources qualifies it for use in "natural flavor" and "natural fragrance" designations, provided it is derived through acceptable processes.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Hexanol is used in a variety of flavor categories, including fruit, green, and floral flavors. It serves as a modifier, adding freshness and authenticity to flavor profiles. Typical use levels in finished food or beverage products range from 0.1 to 10 ppm, depending on the desired intensity and the complexity of the flavor system. Hexanol is relatively stable under normal processing conditions but may degrade under extreme heat or acidic conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrance formulations, hexanol is utilized across several fragrance families, including green, floral, and fruity compositions. It acts as a modifier or impact note, providing a fresh, natural character. Hexanol is typically used at concentrations ranging from 0.1% to 1% in fragrance products. Its volatility places it as a middle note, contributing to the fragrance's heart and providing a bridge between top and base notes.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
United States
Hexanol is approved for use as a flavoring agent under FEMA GRAS status. It is also permitted in fragrances without specific restrictions.
European Union
Hexanol is listed under Regulation (EC) No 1334/2008 with FL No. 02.015, allowing its use in food flavorings.
United Kingdom
Post-Brexit, the UK aligns with EU regulations regarding flavor and fragrance use of hexanol.
Asia
In Japan and China, hexanol is permitted for use in flavors and fragrances, subject to local regulations.
Latin America
Countries like Brazil and members of MERCOSUR generally follow international guidelines, allowing hexanol in flavors and fragrances.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Oral Exposure
Hexanol has a low acute toxicity profile, with an acceptable daily intake (ADI) established by regulatory bodies. It is considered safe for use in food flavors at typical concentrations.
Dermal Exposure
In fragrance applications, hexanol is not known to cause significant irritation or sensitization at typical use levels. It is included in IFRA standards with no specific restrictions.
Inhalation Exposure
Hexanol's volatility requires consideration in occupational settings, but it is generally regarded as safe for consumer use in fragrances.
Overall, hexanol presents a low risk profile in both food and fragrance applications, with a wide margin of safety.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Hexanol is valued for its ability to impart a fresh, green character to both flavors and fragrances. It synergizes well with other green and fruity notes, enhancing the overall complexity and realism of formulations. Formulators should be cautious of its potential to dominate at higher concentrations, which can lead to an overpowering grassy note. It is often under-utilized in floral compositions, where it can add a subtle freshness.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on hexanol is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some variability exists in use levels and sensory descriptions. No significant data gaps or regulatory ambiguities are noted.
Citation hooks: FlavScents
QA Check
- All required sections 1–9 are present
- "Citation hooks:" line is present under each section
- Flavor section includes ppm ranges
- Toxicology section covers oral, dermal, inhalation
- Regulatory section mentions US, EU, UK, Asia, Latin America
- If complex natural material: includes section 5a (not applicable here)
About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.
Generated 2026-06-12 14:02:54 GMT (p2)
