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| Names | |
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| Preferred IUPAC name Hexan-3-ol | |
| Other names 3-Hexanol Ethyl propyl carbinol | |
| Identifiers | |
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| Properties | |
| C6H14O | |
| Molar mass | 102.174 g/mol | 
| Appearance | colorless liquid | 
| Density | 0.819 g/cm3 | 
| Boiling point | 135 °C (275 °F; 408 K) | 
| 16 g/L | |
| Solubility | miscible with diethyl ether; very soluble in ethanol, acetone | 
| Thermochemistry | |
| 286.2 J·mol−1·K−1 (liquid) | |
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Std enthalpy of formation (ΔfH | -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). | |
|  (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.
3-Hexanol can be synthesized by the hydroboration of unsaturated hexane compounds such as 3-hexyne.