W317101
cis-3-Hexenyl acetate
≥98%, stabilized, FCC, FG
동의어(들):
(3Z)-3-Hexen-1-ol acetate, (3Z)-C-3-Hexenyl acetate, Leaf acetate
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제품정보 (DICE 배송 시 비용 별도)
Linear Formula:
CH3CO2CH2CH2CH=CHC2H5
CAS 번호:
Molecular Weight:
142.20
FEMA Number:
3171
Council of Europe no.:
644
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.197
EC Number:
222-960-1
NACRES:
NA.21
MDL number:
Organoleptic:
fresh; green; fruity; sweet
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
biological source
synthetic
Quality Level
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FCC
assay
≥98%
contains
α-tocopherol, synthetic as stabilizer
refractive index
n20/D 1.427 (lit.)
bp
75-76 °C/23 mmHg (lit.)
density
0.897 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
no known allergens
organoleptic
fresh; green; fruity; sweet
SMILES string
[H]\C(CC)=C(/[H])CCOC(C)=O
InChI
1S/C8H14O2/c1-3-4-5-6-7-10-8(2)9/h4-5H,3,6-7H2,1-2H3/b5-4-
InChI key
NPFVOOAXDOBMCE-PLNGDYQASA-N
General description
cis-3-Hexenyl acetate is a volatile aroma compound naturally found in virgin olive oil and Jasminum sambac flower. It is used as a flavoring agent in the food and cosmetics industries.
Application
- Volatiles from cotton aphid (Aphis gossypii) infested plants attract the natural enemy Hippodamia variegata.: This study explored how volatiles, including cis-3-Hexenyl acetate, emitted by cotton plants infested with Aphis gossypii attract the natural predator Hippodamia variegata, highlighting its potential in biological pest control strategies (Yi et al., 2023).
Biochem/physiol Actions
Taste at 1-15 ppm
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signalword
Warning
hcodes
Hazard Classifications
Flam. Liq. 3
저장 등급
3 - Flammable liquids
flash_point_f
134.6 °F
flash_point_c
57 °C
ppe
Eyeshields, Gloves, multi-purpose combination respirator cartridge (US)
Virgin olive oil odour notes: their relationships with volatile compounds from the lipoxygenase pathway and secoiridoid compounds.
Angerosa F, et al.
Food Chemistry, 68(3), 283-287 (2000)
Characterization of aroma-active compounds in Jasminum sambac concrete by aroma extract dilution analysis and odour activity value
Zhang J, et al.
Flavour and Fragrance Journal, 36(2), 197-206 (2021)
Guilherme G Teixeira et al.
Talanta, 226, 122122-122122 (2021-03-08)
An electronic nose, comprising nine metal oxide sensors, has been built aiming to classify olive oils according to the fruity intensity commercial grade (ripely fruity or light, medium and intense greenly fruity), following the European regulated complementary terminology. The lab-made