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Record Information
Version1.0
Creation Date2016-09-30 23:19:04 UTC
Update Date2020-06-04 19:19:08 UTC
MCDB ID BMDB0005842
Secondary Accession Numbers
  • BMDB05842
Metabolite Identification
Common Name2-Oxohexane
Description2-Oxohexane, also known as hexan-2-one or MNBK, belongs to the class of organic compounds known as ketones. These are organic compounds in which a carbonyl group is bonded to two carbon atoms R2C=O (neither R may be a hydrogen atom). Ketones that have one or more alpha-hydrogen atoms undergo keto-enol tautomerization, the tautomer being an enol. Thus, 2-oxohexane is considered to be an oxygenated hydrocarbon lipid molecule. 2-Oxohexane exists as a solid, very hydrophobic, practically insoluble (in water), and relatively neutral molecule. 2-Oxohexane is a potentially toxic compound. 2-Oxohexane has been found to be associated with several diseases known as nonalcoholic fatty liver disease, crohn's disease, and ulcerative colitis; also 2-oxohexane has been linked to the inborn metabolic disorders including celiac disease.
Structure
Thumb
Synonyms
Chemical FormulaC6H12O
Average Molecular Weight100.1589
Monoisotopic Molecular Weight100.088815006
IUPAC Namehexan-2-one
Traditional Namehexanone
CAS Registry Number591-78-6
SMILES
CCCCC(C)=O
InChI Identifier
InChI=1S/C6H12O/c1-3-4-5-6(2)7/h3-5H2,1-2H3
InChI KeyQQZOPKMRPOGIEB-UHFFFAOYSA-N
Chemical Taxonomy
Description belongs to the class of organic compounds known as ketones. These are organic compounds in which a carbonyl group is bonded to two carbon atoms R2C=O (neither R may be a hydrogen atom). Ketones that have one or more alpha-hydrogen atoms undergo keto-enol tautomerization, the tautomer being an enol.
KingdomOrganic compounds
Super ClassOrganic oxygen compounds
ClassOrganooxygen compounds
Sub ClassCarbonyl compounds
Direct ParentKetones
Alternative Parents
Substituents
  • Ketone
  • Organic oxide
  • Hydrocarbon derivative
  • Aliphatic acyclic compound
Molecular FrameworkAliphatic acyclic compounds
External Descriptors
Physical Properties
StateLiquid
Experimental Properties
PropertyValueReference
Melting Point-55.5 °CNot Available
Boiling PointNot AvailableNot Available
Water Solubility17.5 mg/mL at 20 °CNot Available
LogP1.38HANSCH,C ET AL. (1995)
Predicted Properties
PropertyValueSource
logP1.45ALOGPS
logP1.7ChemAxon
logS-1.1ALOGPS
pKa (Strongest Acidic)19.64ChemAxon
pKa (Strongest Basic)-7.3ChemAxon
Physiological Charge0ChemAxon
Hydrogen Acceptor Count1ChemAxon
Hydrogen Donor Count0ChemAxon
Polar Surface Area17.07 ŲChemAxon
Rotatable Bond Count3ChemAxon
Refractivity30.02 m³·mol⁻¹ChemAxon
Polarizability12.26 ųChemAxon
Number of Rings0ChemAxon
Bioavailability1ChemAxon
Rule of FiveYesChemAxon
Ghose FilterNoChemAxon
Veber's RuleYesChemAxon
MDDR-like RuleNoChemAxon
Spectra
Concentrations
StatusValueReferenceDetails
Detected and Quantified0.01 +/- 0.002 uM details
Detected and Quantified0.01 +/- 0.004 uM details
Detected and Quantified0.002 +/- 0.002 uM details
Detected and Quantified1 +/- 0.31 mg/100g dry matter content
  • Brigitta Gaspardo...
details
Detected and Quantified0.3 +/- 0.2 mg/100g dry matter content
  • Brigitta Gaspardo...
details
HMDB IDHMDB0005842
DrugBank IDNot Available
Phenol Explorer Compound IDNot Available
FoodDB IDFDB008079
KNApSAcK IDC00053953
Chemspider ID11095
KEGG Compound IDNot Available
BioCyc IDNot Available
BiGG IDNot Available
Wikipedia LinkNot Available
METLIN IDNot Available
PubChem Compound11583
PDB IDNot Available
ChEBI ID89206
References
Synthesis ReferenceNot Available
Material Safety Data Sheet (MSDS)Download (PDF)
General References
  1. Toso B, Procida G, Stefanon B: Determination of volatile compounds in cows' milk using headspace GC-MS. J Dairy Res. 2002 Nov;69(4):569-77. [PubMed:12463694 ]
  2. Brigitta Gaspardo, Giuseppe Procida, Saša Volarič, Sandy Sgorlon & Bruno Stefanon (2009). Brigitta Gaspardo et al. Determination of volatile fractions in raw milk and ripened cheese by means of GC-MS. Results of a survey performed in the marginal area between Italy and Slovenia. Italian Jounal of Animal Science Vol 8, 377-390, 2009. Italian Journal of Animal Science .