FlavScents AInsights Entry for (±)-5-methyl-2-hexanol (CAS: 627-59-8)
1. Identity & Chemical Information
- Common Name(s): (±)-5-methyl-2-hexanol
- IUPAC Name: 5-methylhexan-2-ol
- CAS Number: 627-59-8
- FEMA Number: Not available
- Other Identifiers: FL number not available, CoE number not available, IFRA reference not available
- Molecular Formula: C7H16O
- Molecular Weight: 116.20 g/mol
(±)-5-methyl-2-hexanol is a secondary alcohol characterized by a methyl group at the fifth position of the hexanol chain. This structural feature contributes to its unique odor profile, which is relevant in both flavor and fragrance applications. The presence of the hydroxyl group is significant for its solubility and reactivity in formulations.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
(±)-5-methyl-2-hexanol is known for its mild, fresh, and slightly floral odor, often described as reminiscent of green or herbal notes. Its intensity is moderate, making it suitable for use as a background note or modifier in complex fragrance compositions. The compound's diffusion is relatively low, which can be advantageous in creating subtle, lingering scents.
Taste and odor thresholds for (±)-5-methyl-2-hexanol are not clearly reported in the literature. However, its sensory role is typically as a modifier, enhancing the realism and depth of both flavor and fragrance formulations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
(±)-5-methyl-2-hexanol is not commonly found in nature and is primarily synthesized for industrial use. It does not have significant natural sources and is not typically associated with natural flavor or fragrance designations. The compound is often produced through chemical synthesis, involving the reduction of corresponding ketones or aldehydes.
Its absence in natural sources limits its use in products labeled as "natural," but it remains valuable in synthetic applications where its specific sensory attributes are desired.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
In flavor applications, (±)-5-methyl-2-hexanol is used to impart fresh, green, and slightly floral notes. It is commonly employed in flavor categories such as herbal, minty, and green profiles. The compound acts as a functional modifier, enhancing the complexity and authenticity of flavor systems.
Typical use levels in finished food or beverage products are not well-documented, but industry practice suggests low to moderate ppm levels, often ranging from 1 to 10 ppm. Stability considerations include moderate resistance to heat and pH variations, although it may be susceptible to oxidation over time.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
(±)-5-methyl-2-hexanol is utilized in various fragrance families, including green, floral, and herbal compositions. It serves as a modifier or impact note, providing freshness and subtle complexity. Typical concentration ranges in fragrance formulations are qualitative, with usage often at trace levels to achieve the desired olfactory effect.
The compound contributes primarily to the top and middle notes due to its moderate volatility, enhancing the initial impression and the heart of the fragrance.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
- United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety standards.
- European Union: Not specifically listed under Reg. (EC) No 1334/2008; assumed to be used under general safety guidelines.
- United Kingdom: Post-Brexit regulations align with EU standards; no specific divergence noted.
- Asia: Limited specific data; usage should adhere to national safety regulations.
- Latin America: No specific data available; general safety compliance is recommended.
The regulatory status of (±)-5-methyl-2-hexanol is characterized by harmonized assumptions rather than explicit approvals, with known uncertainties in country-specific regulations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, specific ADI, TTC, or MSDI values for (±)-5-methyl-2-hexanol are not available. However, its use in flavors should consider typical safety margins and industry practices. Dermal exposure in fragrance applications should be evaluated for potential irritation or sensitization, although specific IFRA guidelines are not available. Inhalation exposure considerations include its moderate volatility, with occupational safety measures recommended in manufacturing settings.
Risk profiles may differ between food and fragrance applications, with fragrance use potentially requiring more stringent dermal safety assessments.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
(±)-5-methyl-2-hexanol is valued for its ability to impart fresh, green notes in both flavors and fragrances. It synergizes well with other green and herbal materials, enhancing overall complexity. Common formulation pitfalls include overuse, which can lead to an overpowering or artificial scent. It is frequently under-used in formulations seeking subtlety and naturalness.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
Data on (±)-5-methyl-2-hexanol is well-established in terms of its chemical identity and sensory profile. However, industry-typical practices often fill gaps in specific regulatory and safety data. Known data gaps include detailed toxicological assessments and comprehensive regulatory approvals across all regions.
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 2026-03-30 13:22:46 GMT (p2)