Technical data sheet
Reference Nº: FFREF1789
Review: 1
Date: 18/02/2026
HEXYL VALERATE
CAS Nº
1117-59-5
EC/EINECS Nº
214-248-4
| CHEMICAL IDENTIFICATION | Hexyl Valerate |
| INDEX NO. / CATALOG NO. | — |
| EINECS / ELINCS | 214-248-4 |
| FLASH POINT | 90 |
| BOILING POINT | 225 (1013 Mbar) |
| FORMULA | C11 H22 O2 |
| MOLECULAR WEIGHT | 186.29 |
| ORGANOLEPTIC PROPERTIES | |
| APPEARANCE | LIQUID |
| COLOR | COLORLESS |
| ODOUR | FRUITY, MUSKY, GREEN APPLE |
Specifications
Standard
Method
| PHYSICAL-CHEMICAL PROPERTIES | ||
| DENSITY 20°C (G/CM3) | 0,861 – 0,865 | |
| REFRACTION INDEX 20 ºC | 1,4200 – 1,4230 | |
| PURITY (%) | ≥98,00 | |
| HEXANOL (%) | ≤1,00 | |
| ACIDITY (MGKOH/G) | ≤1,00 |
Other informations
It is recommended to store away from direct light, in closed containers, in a dry and well-ventilated place.
*Product characteristics may vary from one batch to another due to the origin of the raw materials used in its manufacture, their area of origin, or natural factors associated with them. These variations may affect parameters such as color, odor, taste, or moisture, without compromising its properties or quality.
*The technical data sheets are informative and may not be up-to-date. Please contact us for the latest version.
*Any additional information or supporting documentation will be provided upon request or against order.
All the raw materials we sell are strictly tested.
In our own quality laboratory in Spain.
Constant
stock rotation.
stock rotation.
To guarantee fresh batches at all times.
Punctuality and quality of delivery.
We deliver how, when and where you need it.
All our products are labeled and have their own documentation in English and Spanish.
Ask us whatever you might need; we’ll take care of it.
At Nutrifoods we are distributors of raw materials for the food supplement industry. We ship to more than 20 different countries all over the world, always making sure to meet the highest standards in terms of quality of customer service and guaranteed satisfaction. It’s easy to work with us.
