3-Hexanol

3-Hexanol^[1]
Names
	Preferred IUPAC name Hexan-3-ol
	Other names 3-Hexanol; Ethyl propyl carbinol
Identifiers
CAS Number	17015-11-1 =;
3D model (JSmol)	Interactive image;
ChEMBL	ChEMBL46678 ;
ChemSpider	11678 ;
ECHA InfoCard	100.009.810
PubChem CID	12178;
UNII	I1ZTO95J84 ;
CompTox Dashboard (EPA)	DTXSID70862314 ;
	InChI InChI=1S/C6H14O/c1-3-5-6(7)4-2/h6-7H,3-5H2,1-2H3 Key: ZOCHHNOQQHDWHG-UHFFFAOYSA-N ; InChI=1/C6H14O/c1-3-5-6(7)4-2/h6-7H,3-5H2,1-2H3 Key: ZOCHHNOQQHDWHG-UHFFFAOYAA;
	SMILES CCCC(CC)O;
Properties
Chemical formula	C6H14O
Molar mass	102.174 g/mol
Appearance	colorless liquid
Density	0.819 g/cm3
Boiling point	135 °C (275 °F; 408 K)
Solubility in water	16 g/L
Solubility	miscible with diethyl ether; very soluble in ethanol, acetone
Thermochemistry
Heat capacity (C)	286.2 J·mol−1·K−1 (liquid)
Std enthalpy of; formation (ΔfH⦵298)	-392.4 kJ·mol−1 (liquid)
Related compounds
Related compounds	Hexanol
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). verify (what is ?) Infobox references

3-Hexanol (IUPAC name: hexan-3-ol; also called ethyl propyl carbinol) is an organic chemical compound. It occurs naturally in the flavor and aroma of plants such as pineapple and is used as a food additive to add flavor.

Reactions

3-Hexanol can be synthesized by the hydroboration of unsaturated hexane compounds such as 3-hexyne.^[2]

References

^ Lide, David R. (1998), Handbook of Chemistry and Physics (87 ed.), Boca Raton, FL: CRC Press, pp. 3–310, 5–47, 8–106, ISBN 0-8493-0594-2
^ Burdock, George A. (2005), Fenaroli's handbook of flavor ingredients, Boca Raton, Fla.: CRC Press, p. 786, ISBN 0-8493-3034-3

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[hand-1] Lide, David R. (1998), Handbook of Chemistry and Physics (87 ed.), Boca Raton, FL: CRC Press, pp. 3–310, 5–47, 8–106, ISBN 0-8493-0594-2

[Burdock2005-2] Burdock, George A. (2005), Fenaroli's handbook of flavor ingredients, Boca Raton, Fla.: CRC Press, p. 786, ISBN 0-8493-3034-3

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[2]