54073-43-7

Basic information

• Product Name: 3-Hexanone, 2-hydroxy- (6CI,9CI)
• Synonyms: 3-Hexanone, 2-hydroxy- (6CI,9CI);2-Hydroxyhexan-3-one
• CAS NO: 54073-43-7
• Molecular Formula: C₆H₁₂O₂
• Molecular Weight: 116.15828
• Product Categories: ACETYLGROUP
• Mol File: 54073-43-7.mol
• Article Data: 3

Chemical Properties

• Boiling Point: 163.5°C at 760 mmHg
• Flash Point: 59.3°C
• Appearance: /
• Density: 0.947g/cm³
• Vapor Pressure: 0.701mmHg at 25°C
• Refractive Index: 1.425
• CAS DataBase Reference: 3-Hexanone, 2-hydroxy- (6CI,9CI)(CAS DataBase Reference)
• NIST Chemistry Reference: 3-Hexanone, 2-hydroxy- (6CI,9CI)(54073-43-7)
• EPA Substance Registry System: 3-Hexanone, 2-hydroxy- (6CI,9CI)(54073-43-7)

Safety Data

• Hazardous Substances Data: 54073-43-7(Hazardous Substances Data)

Usage

InChI:InChI=1/C6H12O2/c1-3-4-6(8)5(2)7/h5,7H,3-4H2,1-2H3

Upstream product

• 113-24-6 sodium pyruvate 
• 123-72-8 butyraldehyde 
• 3848-24-6 2,3-hexanedione 
• 589-38-8 n-hexan-3-one 

Downstream Products

• 3848-24-6 2,3-hexanedione 

Relevant articles and documents

Chemoenzymatic synthesis of aroma active 5,6-dihydro- and tetrahydropyrazines from aliphatic acyloins produced by baker's yeast

Twenty-five acyloins were generated by biotransformation of aliphatic aldehydes and 2-ketocarboxylic acids using whole cells of baker's yeast as catalyst. Six of these acyloins were synthesized and tentatively characterized for the first time. Subsequent chemical reaction with 1,2-propanediamine under mild conditions resulted in the formation of thirteen 5,6-dihydropyrazines and six tetrahydropyrazines. Their odor qualities were evaluated, and their odor thresholds were estimated. Among these pyrazine derivatives, 2-ethyl-3,5-dimethyl-5,6-dihydropyrazine (roasted, nutty, 0.002 ng/L air), 2,3-diethyl-5-methyl-5,6-dihydropyrazine (roasted, 0.004 ng/L air), and 2-ethyl-3,5-dimethyltetrahy-dropyrazine (bread crustlike, 1.9 ng/L air) were the most intensive-smelling aroma active compounds.

Selectivity in the Oxidation of Aliphatic Ketones by Thallic Sulphate in Aqueous Medium

The effects of temperature, structure and sulphuric acid concentration on the selectivity of the oxidation of aliphatic ketones (R1COR2) (1a-g) by thallic sulphate have been investigated.With increasing temperature the quantity of internal α-hydroxyketone (3a-d) decreases and the quantity of 1-hydroxyketone (2a-d) increases in the oxidation of methyl alkyl ketone (R2>CH3) (1a-d).The same concerns to the oxidation products of hexan-3-one (1e): 2-hydroxy-hexan-3-one (2e) and 4-hydroxy-hexan-3-one (3e), respectively. "The inverse selectivity temperature" (IST) for oxidation of linear methyl alkyl ketones (1a-c) and hexan-3-one (1e) has been found.With the use of the linear free-energy relationship it has been found that the selectivity of the reaction decreases with increasing the polar and steric effects of substituents R1,R2.With increasing the sulphuric acid concentration the selctivity of the oxidation of methyl alkyl ketones (1a, 1d) increases.