hexyl acetate

{{Chembox

| Verifiedfields = changed

| Watchedfields = changed

| verifiedrevid = 437579112

| Reference={{GESTIS|ZVG=570141|CAS=142-92-7|Name=Hexyl acetate|Date=17 Aug 2010}}

| ImageFile = hexyl acetate.png

| ImageSize = 230

| ImageAlt = Skeletal formula of hexyl acetate

| ImageFile1 = Hexyl acetate 3D ball.png

| ImageSize1 = 250

| ImageAlt1 = Ball-and-stick model of the hexyl acetate molecule

| PIN = Hexyl acetate

| OtherNames = n-Hexyl acetate; Capryl acetate; 1-Hexyl acetate; Hexyl ethanoate

|Section1={{Chembox Identifiers

| ChemSpiderID_Ref = {{chemspidercite|correct|chemspider}}

| ChemSpiderID = 8568

| UNII_Ref = {{fdacite|correct|FDA}}

| UNII = 7U7KU3MWT0

| InChI = 1/C8H16O2/c1-3-4-5-6-7-10-8(2)9/h3-7H2,1-2H3

| InChIKey = AOGQPLXWSUTHQB-UHFFFAOYAT

| StdInChI_Ref = {{stdinchicite|correct|chemspider}}

| StdInChI = 1S/C8H16O2/c1-3-4-5-6-7-10-8(2)9/h3-7H2,1-2H3

| StdInChIKey_Ref = {{stdinchicite|correct|chemspider}}

| StdInChIKey = AOGQPLXWSUTHQB-UHFFFAOYSA-N

| CASNo_Ref = {{cascite|correct|CAS}}

| CASNo = 142-92-7

| PubChem = 8908

| ChEBI_Ref = {{ebicite|changed|EBI}}

| ChEBI = 87510

| EINECS = 205-572-7

| SMILES = O=C(OCCCCCC)C

}}

|Section2={{Chembox Properties

| C=8 | H=16 | O=2

| Appearance = Colorless liquid

| Density = 0.8673 g/cm³

| MeltingPtC = -80

| BoilingPtC = 155-156

| Solubility = 0.4 g/L (20 °C)}}

|Section3={{Chembox Hazards

| MainHazards =

| FlashPt = 43 °C

| AutoignitionPt = }}

}}

Hexyl acetate is an ester with the molecular formula C₈H₁₆O₂. It is mainly used as a solvent for resins, polymers, fats and oils. It is also used as a paint additive to improve its dispersion on a surface.{{ Ullmann | author = Stoye, D. | title = Solvents | doi = 10.1002/14356007.a24_437 }}

Hexyl acetate is also used as a flavoring because of its fruity odor, and it is naturally present in many fruits (such as apples and plums) as well as alcoholic beverages.{{ cite journal | last1 = Gomez | first1 = E. | last2 = Ledbetter | first2 = C. | title = Comparative Study of the Aromatic Profiles of Two Different Plum Species: Prunus salicina Lindl and Prunus simonii L. | journal = Journal of the Science of Food and Agriculture | year = 1994 | volume = 65 | issue = 1 | pages = 111–115 | doi = 10.1002/jsfa.2740650116 | url = https://zenodo.org/record/1229263/files/article.pdf }}