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: 2557
- 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, characterized by its hydroxyl functional group. This structure contributes to its moderate polarity and solubility in water. The presence of the hydroxyl group is crucial for its odor profile, imparting a fresh, slightly fatty aroma that is often described as green and grassy. The linear structure of hexanol allows it to interact effectively with other molecules, influencing its role in both flavor and fragrance formulations.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Hexanol is known for its distinctive odor, often described as fresh, green, and slightly floral with a hint of grassiness. It has a moderate intensity and is commonly used to impart a natural, leafy character to formulations. The odor threshold of hexanol is relatively low, allowing it to be perceived at minimal concentrations, which makes it an effective impact note in both flavors and fragrances. Its sensory role is typically as a modifier, enhancing the freshness and realism of a composition.
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. This natural occurrence supports its designation as a "natural flavor" or "natural fragrance" component, depending on the source and extraction method.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Hexanol is utilized in a variety of flavor categories, including fruit, green, and floral profiles. It serves as a functional component in flavor systems, providing a fresh, natural note that enhances the authenticity of fruit and vegetable flavors. Typical use levels in finished food or beverage products range from 0.1 to 10 ppm, with industry-typical concentrations often around 1-5 ppm. Hexanol is relatively stable under normal processing conditions, but it may degrade under extreme heat or acidic conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, hexanol is incorporated into various fragrance families, including green, floral, and woody compositions. It acts as a modifier, adding freshness and a natural green note to perfumes and personal care products. Typical concentration ranges in formulations are from trace amounts up to 1%, depending on the desired intensity and product type. Hexanol contributes primarily to the top and middle notes due to its moderate volatility.
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 with no 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, maintaining similar approvals for hexanol in flavors and fragrances.
Asia
In Japan and China, hexanol is permitted for use in flavors and fragrances, subject to local regulations.
Latin America
Countries like Brazil and those in MERCOSUR recognize hexanol under harmonized flavor and fragrance regulations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Oral Exposure
Hexanol is considered safe for use in food flavors at typical concentrations, with an acceptable daily intake (ADI) not specifically established but deemed low risk under FEMA GRAS guidelines.
Dermal Exposure
In fragrance applications, hexanol is generally non-irritating and non-sensitizing at typical use levels. It is included in IFRA standards with no specific restrictions.
Inhalation Exposure
Due to its moderate volatility, inhalation exposure is possible, but occupational exposure limits are not typically exceeded in standard use scenarios.
Overall, hexanol presents a low risk profile in both food and fragrance applications, with no significant differences in safety concerns between these uses.
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 floral notes, enhancing the overall freshness and realism of a formulation. Common pitfalls include overuse, which can lead to an overpowering or artificial aroma. Formulators should balance hexanol with complementary notes to achieve the desired effect without overwhelming the composition.
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, although specific use levels may vary based on formulation goals. No significant data gaps or regulatory ambiguities are noted, providing a high level of confidence in the material's safety and efficacy.
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 2026-08-12 19:05:57 GMT (p2)
