EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

hexanol
hexyl alcohol

Sponsors

Flavor Demo Formulas
Name:hexan-1-ol
CAS Number: 111-27-3Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:203-852-3
FDA UNII:6CP2QER8GS
Nikkaji Web:J1.987I
Beilstein Number:0969167
MDL:MFCD00002982
CoE Number:53
XlogP3:2.00 (est)
Molecular Weight:102.17678000
Formula:C6 H14 O
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:cosmetic, flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:91 hexyl alcohol
FLAVIS Number:02.005 (Old)
DG SANTE Food Flavourings:02.005 hexan-1-ol
FEMA Number:2567 hexyl alcohol
FDA Mainterm: HEXYL ALCOHOL
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.


FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart I--Multipurpose Additives
Sec. 172.864 Synthetic fatty alcohols.
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: Yes
Melting Point: -52.00 to -51.00 °C. @ 760.00 mm Hg
Boiling Point: 156.00 to 157.00 °C. @ 760.00 mm Hg
Acid Value: 2.00 max. KOH/g
Vapor Pressure:0.947000 mm/Hg @ 25.00 °C. (est)
Vapor Density:4.5 ( Air = 1 )
Flash Point: 140.00 °F. TCC ( 60.00 °C. )
logP (o/w): 2.030
Soluble in:
 alcohol
 water, 6885 mg/L @ 25 °C (est)
 water, 5900 mg/L @ 25 °C (exp)
 
Organoleptic Properties:
Odor Type: herbal
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
ethereal fusel oily fruity alcoholic sweet green
Odor Description:at 10.00 % in dipropylene glycol. ethereal fusel oil fruity alcoholic sweet green
pungent ethereal fusel oily fruity alcoholic sweet green
Odor Description:Pungent, etherial, fusel oil, fruity and alcoholic, sweet with a green top note
Mosciano, Gerard P&F 18, No. 2, 38, (1993)
Flavor Type: green
green fruity apple skin oily
Taste Description: at 20.00 ppm. Green, fruity, apple-skin and oily
Mosciano, Gerard P&F 18, No. 2, 38, (1993)
Odor and/or flavor descriptions from others (if found).
Symrise
Alcohol C 6 natural
Taste Description:green, sweet, leaf-, apple-like
Useful in: savory vegetable, savory spices, fruity red, fruity yellow, fruity tropical, fruity others, sweet others, alcoholics.
Sigma-Aldrich
Hexyl alcohol, ≥98%, FCC, FG
Odor Description:green; herbaceous; woody; sweet
Taste Description:green fruity apple skin oily
Frutarom
HEXANOL ≥98.00%, NI, Kosher
Odor Description:Aldehydic, Fresh, Fruity, Green
Suggested Uses: Bakery, Dairy Products, Soft Fruits, Tea
Alfrebro
n-HEXANOL NATURAL
Odor Description:Sweet, Green, Herbaceous, Woody
Moellhausen
ALCOHOL C6
Odor Description:fresh, oily, slightly fruity, caprylic, fermented note
Firmenich
HEXANOL NAT min. 96.5%, Kosher
Taste Description:Nice green, fruity and winey notes
HEXANOL gives a delicate fatty-fruity, woody and fermented profile to fruit, vegetable and alcoholic flavors.
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: antifoaming agents
hydrotropics
perfuming agents
solvents
surfactants
 
Suppliers:
Advanced Biotech
HEXYL ALCOHOL NATURAL
98% min.
Odor: Green, Woody
Alfrebro
n-HEXANOL NATURAL
Odor: Sweet, Green, Herbaceous, Woody
Allan Chemical
Hexyl Alcohol
Astral Extracts
Hexanol
Augustus Oils
Alcohol C6
Services
Aurochemicals
HEXYL ALCOHOL, Natural
Axxence Aromatic
ALCOHOL C-6 (N-HEXANOL), Natural
Kosher
Sustainability
Beijing Lys Chemicals
Hexyl alcohol
Berjé
Alcohol C-6
Happening at Berje
BOC Sciences
For experimental / research use only.
n-Hexanol Purity >99%
Elan Inc.
HEXYL ALCOHOL
(natural), Kosher
EMD Millipore
For experimental / research use only.
1-Hexanol
Ernesto Ventós
1-HEXANOL NATURAL FIRMENICH 905498
Odor: WINEY, FATTY-FRUITY
Excellentia International
Alcohol C-6 (Hexanol, n-) Natural
Firmenich
HEXANOL NAT
min. 96.5%, Kosher
Flavor: Nice green, fruity and winey notes
HEXANOL gives a delicate fatty-fruity, woody and fermented profile to fruit, vegetable and alcoholic flavors.
Fleurchem
alcohol C-6 natural
Fleurchem
alcohol C-6
Frutarom
HEXANOL
≥98.00%, NI, Kosher
Odor: Aldehydic, Fresh, Fruity, Green
Use: Suggested Uses: Bakery, Dairy Products, Soft Fruits, Tea
Grau Aromatics
HEXANOL-1 FCC
Indenta Group
Hexyl Alcohol
Indukern F&F
ALCOHOL C-6
Odor: ERBAL, FRUITY, ALCOHOLIC, ETHEREAL
Inoue Perfumery
HEXANOL
Lluch Essence
ALCOHOL C-06 NATURAL
Lluch Essence
ALCOHOL C-06
Odor: FRUITY, FUSEL LIKE, HERBACEOUS
M&U International
NAT.HEXANOL, Kosher
Moellhausen
ALCOHOL C6 Natural
Odor: fresh, oily, slightly fruity, caprylic, fermented note
Moellhausen
ALCOHOL C6
Odor: fresh, oily, slightly fruity, caprylic, fermented note
Natural Advantage
Hexanol, n Nat
Naturamole
hexanol 98% natural EU
Oleo Solutions
Alcohol C6-95
Odor: characteristic
Use: Flavours and Fragrances, Industrial
Penta International
ALCOHOL C-6 FCC, Kosher
Penta International
HEXYL ALCOHOL, NATURAL, Kosher
PerfumersWorld
Hexanol
Odor: chemical winey slightly fatty and fruity
Phoenix Aromas & Essential Oils
Alcohol C-6 Natural
Prodasynth
HEXANOL > 98
Odor: FRUITY
Prodasynth
HEXANOL >98%
Reincke & Fichtner
Hexyl Alcohol natural
Reincke & Fichtner
Hexyl Alcohol
Riverside Aromatics
n -HEXANOL, NATURAL
Robertet
HEXANOL
Pure & Nat (EU)
Santa Cruz Biotechnology
For experimental / research use only.
1-Hexanol 98%
Sigma-Aldrich
Hexyl alcohol, ≥98%, FCC, FG
Odor: green; herbaceous; woody; sweet
Certified Food Grade Products
Sigma-Aldrich
Hexyl alcohol, natural, ≥98%, FCC, FG
Odor: green; herbaceous; woody; sweet
SRS Aromatics
HEXANOL-1 FCC
Sunaux International
nat.Hexanol
Symrise
Alcohol C 6 natural
Flavor: green, sweet, leaf-, apple-like
Useful in: savory vegetable, savory spices, fruity red, fruity yellow, fruity tropical, fruity others, sweet others, alcoholics.
Taytonn
Hexanol
Odor: Aldehydic/ Aldehyde, Fresh, Fruity, Green
TCI AMERICA
For experimental / research use only.
1-Hexanol >98.0%(GC)
The John D. Walsh Company
Hexyl Alcohol
The Perfumers Apprentice
Alcohol C-6 (Hexanol) - (Natural)
Odor: green
Use: This Aroma Chemical, also known by Hexyl Alcohol is Naturally derrived and is great for adding a slightly under-ripened fruit note with just the right green nuances.
Treatt
Hexyl Alcohol
Universal Preserv-A-Chem Inc.
HEXYL ALCOHOL
Vigon International
Alcohol C-6 FCC (Hexyl Alcohol)
Vigon International
Hexyl Alcohol Natural
Odor: Pungent ether fusel oil fruity alcoholic sweet green topnote
WEN International
N-HEXYL ALCOHOL Natural
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 22 - Harmful if swallowed.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36 - Wear suitable protective clothing.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Human Experience:
1 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 720 mg/kg
BLOOD: OTHER CHANGES KIDNEY, URETER, AND BLADDER: OTHER CHANGES LIVER: FATTY LIVER DEGERATION
South African Medical Journal. Vol. 43, Pg. 795, 1969.

oral-mouse LD50 1950 mg/kg
Hygiene and Sanitation Vol. 31(1-3), Pg. 310, 1966.

intravenous-mouse LD50 103 mg/kg
Archives Internationales de Pharmacodynamie et de Therapie. Vol. 135, Pg. 330, 1962.

unreported-mammal (species unspecified) LD50 2442 mg/kg
Gigiena i Sanitariya. For English translation, see HYSAAV. Vol. 51(5), Pg. 61, 1986.

Dermal Toxicity:
skin-rabbit LD50 3100 ul/kg
AMA Archives of Industrial Hygiene and Occupational Medicine. Vol. 4, Pg. 119, 1951.

Inhalation Toxicity:
inhalation-rat LC > 1060 ppm/6H
Food and Cosmetics Toxicology. Vol. 13, Pg. 695, 1975.

inhalation-guinea pig LC > 1060 ppm/6H
Food and Cosmetics Toxicology. Vol. 13, Pg. 695, 1975.

inhalation-mouse LC > 1060 ppm/6H
Food and Cosmetics Toxicology. Vol. 13, Pg. 695, 1975.

 
Safety in Use Information:
Category: cosmetic, flavor and fragrance agents
Recommendation for hexanol usage levels up to:
  1.0000 % in the fragrance concentrate.
 
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
 average usual ppmaverage maximum ppm
baked goods: -18.00000
beverages(nonalcoholic): -6.60000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -26.00000
fruit ices: -26.00000
gelatins / puddings: 0.220000.28000
granulated sugar: --
gravies: --
hard candy: -21.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Authority (EFSA) reference(s):
Flavouring Group Evaluation 1, Revision 1 (FGE.01Rev 1): Branched-chain aliphatic saturated aldehydes, carboxylic acids and related esters of primary alcohols and branched-chain carboxylic acids from chemical groups 1 and 2 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission
View page or View pdf
Flavouring Group Evaluation 3, Revision 1 (FGE.03Rev1): Acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated or unsaturated aldehydes, an ester of a hemiacetal and an orthoester of formic acid, from chemical groups 1, 2 & 4 Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Scientific Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)on a request from the Commission
View page or View pdf
Flavouring Group Evaluation 5, Revision 1 (FGE.05Rev1):Esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf
Flavouring Group Evaluation 2, Revision 1 (FGE.02) : Branched- and straight-chain aliphatic saturated primary alcohols and related esters of primary alcohols and straight-chain carboxylic acids and one straight-chain aldehyde from chemical groups 1 and 2 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf
Flavouring Group Evaluation 20, Revision 1 (FGE.20Rev1): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids and related esters from chemical group 23
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 20, Revision 2 (FGE.20Rev2): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf
Flavouring Group Evaluation 5, Revision 2 (FGE.05Rev2): Branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 20, Revision 3(FGE.20Rev3): Benzyl alcohols, benzaldehydes, a related acetal, benzoic acids, and related esters from chemical groups 23 and 30
View page or View pdf
Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal species
View page or View pdf
EPI System: View
NIOSH International Chemical Safety Cards:search
NLM Hazardous Substances Data Bank:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA GENetic TOXicology:Search
Env. Mutagen Info. Center:Search
NLM Developmental and Reproductive Toxicity:Search
EPA Substance Registry Services (TSCA):111-27-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :8103
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 2282
WGK Germany:1
hexan-1-ol
Chemidplus:0000111273
EPA/NOAA CAMEO:hazardous materials
RTECS:111-27-3
 
References:
 hexan-1-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:111-27-3
Pubchem (cid):8103
Pubchem (sid):134975013
Flavornet:111-27-3
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEBI:View
CHEMBL:View
KEGG (GenomeNet):C00854
HMDB (The Human Metabolome Database):HMDB12971
FooDB:FDB008072
YMDB (Yeast Metabolome Database):YMDB01473
Export Tariff Code:2905.19.9090
Haz-Map:View
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
Formulations/Preparations:
•grades: technical (90-99%); purified (99.8%). •blend of hexanol, 4%; octanol, 42%; decanol, 54% •epal 610: c6 alcohol, 17 wt%; c8 alcohol, 36 wt%; c10 alcohol, 47 wt% from table •epal 810: c6 alcohol, 1 wt%; c8 alcohol, 45 wt%; c10 alcohol, 54 wt% from table •essoenjay offers an isomeric mixture under the name hexanol that consists of 44 % 1-hexanol, 53 % 2-methylpentanol, and 3 % 2-ethylbutanol. •the commercial product of isohexyl alcohol typically consists of three isomers with the following composition: 44% 1-hexanol, 53% methylpentanols, and 3% 2-ethylbutanol. isohexyl alcohol
 
Potential Blenders and core components note
For Odor
No odor group found for these
satinaldehyde
FL/FR
(E)-
tiglaldehyde
FL/FR
alcoholic
alcoholic
propyl alcohol
FL/FR
animal
methyl (E)-2-octenoate
FL/FR
balsamic
iso
amyl benzoate
FL/FR
hexyl benzoate
FL/FR
valerian rhizome absolute
FL/FR
brown
sec-
heptyl acetate
FL/FR
chemical
propyl propionate
FL/FR
citrus
2-
heptanol
FL/FR
creamy
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
earthy
methyl 3-hexenoate
FL/FR
ethereal
acetal
FL/FR
acetaldehyde dimethyl acetal
FL/FR
cyclohexyl formate
FL/FR
1-
hexen-3-ol
FL/FR
methyl ethyl ketone
FL/FR
2-
methyl valeraldehyde
FL/FR
iso
propyl acetate
FL/FR
propyl formate
FL/FR
fatty
2,4-
decadien-1-ol
FL/FR
3-
decen-2-one
FL/FR
ethyl undecylenate
FL/FR
hexyl pivalate
FR
methyl (E)-2-hexenoate
FL/FR
methyl 2-hexenoate
FL/FR
fermented
amyl alcohol
FL/FR
iso
amyl alcohol
FL/FR
butyl alcohol
FL/FR
3-
methyl-1-pentanol
FL/FR
2-
pentanol
FL/FR
floral
alpha-
amyl cinnamaldehyde diethyl acetal
FR
amyl salicylate
FL/FR
boronia absolute
FL/FR
citronellol
FL/FR
(S)-
citronellyl acetate
FL/FR
citronellyl acetate
FL/FR
citronellyl formate
FL/FR
citronellyl propionate
FL/FR
cuminyl acetaldehyde
FL/FR
beta-
damascenone
FL/FR
gamma-
damascone
FR
6,8-
dimethyl-2-nonanol
FR
floral undecenone
FR
gardenia absolute
FR
(E)-
geranyl acetone
FL/FR
geranyl formate
FL/FR
hexyl 2-furoate
FL/FR
beta-
ionone
FL/FR
iso
jasmone
FL/FR
iso
jasmone
FL/FR
lilac pentanol
FL/FR
lily propanol
FR
(Z)-
methyl epi-jasmonate
FL/FR
methyl jasmonate
FL/FR
nerol
FL/FR
neryl formate
FL/FR
papaya isobutyrate
FL/FR
phenethyl acetate
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
styralyl propionate
FL/FR
fruity
acetaldehyde dihexyl acetal
FL/FR
acetaldehyde diisoamyl acetal
FL/FR
allyl amyl glycolate
FR
allyl butyrate
FL/FR
allyl isovalerate
FL/FR
iso
amyl 2-methyl butyrate
FL/FR
iso
amyl butyrate
FL/FR
amyl formate
FL/FR
iso
amyl hexanoate
FL/FR
amyl hexanoate
FL/FR
iso
amyl isobutyrate
FL/FR
iso
amyl isovalerate
FL/FR
iso
amyl octanoate
FL/FR
benzyl propionate
FL/FR
berry pentadienoate
FL/FR
bisabolene
FL/FR
butyl 2-decenoate
FL/FR
butyl hexanoate
FL/FR
butyl isobutyrate
FL/FR
iso
butyl isovalerate
FL/FR
iso
butyl propionate
FL/FR
iso
butyl valerate
FL/FR
cherry pentenoate
FL/FR
citronellyl isobutyrate
FL/FR
cyclohexyl isovalerate
FL/FR
2-
cyclopentyl cyclopentanone
FL/FR
(E)-alpha-
damascone
FL/FR
(E)-beta-
damascone
FL/FR
(Z)-beta-
damascone
FL/FR
diethyl malonate
FL/FR
dimethyl succinate
FL/FR
ethyl 2-cyclohexyl propionate
FR
ethyl 2-octenoate
FL/FR
ethyl 3-acetoxyhexanoate
FL/FR
ethyl 3-hexenoate
FL/FR
ethyl 3,5,5-trimethyl hexanoate
FR
ethyl acetoacetate
FL/FR
endo-
ethyl bicyclo(2.2.1)-5-heptene-2-carboxylate
FR
ethyl levulinate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
(E)-
ethyl tiglate
FL/FR
geranyl butyrate
FL/FR
geranyl isovalerate
FL/FR
grape butyrate
FL/FR
heptanal cyclic ethylene acetal
FR
heptyl butyrate
FL/FR
heptyl isobutyrate
FL/FR
hexanal propylene glycol acetal
FL/FR
2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl 2-methyl-2-pentenoate
FR
(E)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
hexyl (E)-tiglate
FL/FR
hexyl acetate
FL/FR
hexyl isovalerate
FL/FR
hexyl propionate
FL/FR
linalyl hexanoate
FL/FR
methyl 2-methyl butyrate
FL/FR
methyl 3-nonenoate
FL/FR
2-
methyl butyl 2-methyl butyrate
FL/FR
methyl butyrate
FL/FR
methyl heptanoate
FL/FR
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
nerolidyl isobutyrate
FR
neryl propionate
FL/FR
2-
nonanone
FL/FR
octen-1-yl cyclopentanone
FL/FR
octyl butyrate
FL/FR
2-
pentyl furan
FL/FR
4-
phenyl-2-butyl acetate
FL/FR
pineapple pentenoate
FL/FR
prenol
FL/FR
prenyl ethyl ether
FL/FR
prenyl hexanoate
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
propyl acetate
FL/FR
rhubarb undecane
FR
tetrahydrofurfuryl butyrate
FL/FR
tropical indene
FR
tropical thiazole
FL/FR
green
acetaldehyde benzyl 2-methoxyethyl acetal
FL/FR
acetaldehyde methyl hexyl acetal
FR
actinidia chinensis fruit extract
FL/FR
iso
amyl formate
FL/FR
butyl 2-methyl butyrate
FL/FR
cognac heptanone
FL/FR
alpha-
decalactone
FL/FR
ethyl (E)-2-hexenoate
FL/FR
ethyl (E)-4-decenoate
FL/FR
green carboxylate
FR
green dioxolane
FR
green heptenal
FR
(E)-3-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl (E)-2-hexenoate
FL/FR
(Z)-3-
hexen-1-yl (Z)-3-hexenoate
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(E)-2-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl benzoate
FL/FR
(E)-2-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl hexanoate
FL/FR
(E)-2-
hexen-1-yl hexanoate
FL/FR
(Z)-3-
hexen-1-yl isovalerate
FL/FR
(E)-2-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
(Z)-3-
hexen-1-yl valerate
FL/FR
(E)-2-
hexen-1-yl valerate
FL/FR
3-
hexenyl 2-methyl butyrate
FL/FR
2-
hexenyl acetate
FL/FR
(Z)-3-
hexenyl methyl ether
FR
hexyl 2-methyl butyrate
FL/FR
hexyl butyrate
FL/FR
hexyl hexanoate
FL/FR
hexyl isobutyrate
FL/FR
hexyl octanoate
FL/FR
ivy carbaldehyde / methyl anthranilate schiff's base
FR
manzanate (Givaudan)
FL/FR
methyl (E)-3-hexenoate
FL/FR
methyl octine carbonate
FL/FR
neryl butyrate
FL/FR
3-
octyl formate
FL/FR
(E)-2-
pentenal
FL/FR
phenoxyethyl isobutyrate
FL/FR
phenyl acetaldehyde
FL/FR
1-
phenyl-2-pentanol
FL/FR
2-
propenyl-para-cymene
FR
alpha-iso
propyl phenyl acetaldehyde
FL/FR
propylene acetal
FL/FR
sorbyl isobutyrate
FL/FR
terpinyl propionate
FL/FR
thiogeraniol
FL/FR
tiglaldehyde
FL/FR
violet dienyne
FR
herbal
white
cognac oil
FL/FR
linalyl isovalerate
FL/FR
marigold oil mexico
FL/FR
3-
octanone
FL/FR
tagete oil india
FL/FR
tricyclodecyl acetate
FR
orris
iso
eugenyl formate
FL/FR
roasted
2-
methyl-1-butanol
FL/FR
rummy
rum extract
FL/FR
spicy
carrot weed oil
FL/FR
sulfurous
buchu mercaptan
FL/FR
terpenic
cassis bud oil
FL/FR
tropical
beta-
cyclocitral
FL/FR
psidium guajava fruit extract
FL/FR
waxy
9-
decenoic acid
FL/FR
(E)-
methyl geranate
FL/FR
methyl octanoate
FL/FR
2-
nonanol
FL/FR
octyl 2-methyl butyrate
FL/FR
woody
verdoxan
FR
woody acetate
FR
For Flavor
No flavor group found for these
acetaldehyde benzyl 2-methoxyethyl acetal
FL/FR
acetaldehyde diisoamyl acetal
FL/FR
allyl tiglate
FL
butyl 2-methyl butyrate
FL/FR
2-
cyclopentyl cyclopentanone
FL/FR
alpha-
decalactone
FL/FR
ethyl 3-acetoxyhexanoate
FL/FR
iso
eugenyl formate
FL/FR
(E,E)-2,4-
heptadien-1-ol
FL
2-
hexenal
FL
2-
hexenal diethyl acetal
FL
2-
hexenyl acetate
FL/FR
hexyl (E)-2-hexenoate
FL
hexyl propionate
FL/FR
linalyl hexanoate
FL/FR
methyl (E)-2-hexenoate
FL/FR
methyl 2-hexenoate
FL/FR
methyl 4-pentenoate
FL
3-
methyl cyclohexanol
FL
(E)-
methyl geranate
FL/FR
2-
methyl-1-butanol
FL/FR
(E)-2-
methyl-2-octenal
FL
2-
methyl-2-octenal
FL
3-
methyl-3-pentanol
FL
(E,E)-3,5-
octadien-2-one
FL
4-
phenyl-2-butyl acetate
FL/FR
prenyl ethyl ether
FL/FR
prenyl hexanoate
FL/FR
alpha-iso
propyl phenyl acetaldehyde
FL/FR
propylene acetal
FL/FR
(E)-
tiglaldehyde
FL/FR
sorbyl isobutyrate
FL/FR
alcoholic
alcoholic
propyl alcohol
FL/FR
alliaceous
tropical thiazole
FL/FR
aromatic
amyl salicylate
FL/FR
berry
heptyl isobutyrate
FL/FR
cheesy
2-
nonanone
FL/FR
chemical
methyl ethyl ketone
FL/FR
citrus
bisabolene
FL/FR
cognac heptanone
FL/FR
nerol
FL/FR
styralyl propionate
FL/FR
coconut
(R)-
massoia lactone
FL
cooling
manzanate (Givaudan)
FL/FR
creamy
massoia lactone
FL
earthy
1-
hexen-3-yl acetate
FL
estery
ethyl acetoacetate
FL/FR
propyl acetate
FL/FR
ethereal
acetaldehyde dimethyl acetal
FL/FR
iso
propyl acetate
FL/FR
fatty
2,4-
decadien-1-ol
FL/FR
ethyl (E)-4-decenoate
FL/FR
ethyl undecylenate
FL/FR
sec-
heptyl acetate
FL/FR
(Z)-3-
hexen-1-yl benzoate
FL/FR
floral
citronellol
FL/FR
(S)-
citronellyl acetate
FL/FR
citronellyl acetate
FL/FR
citronellyl propionate
FL/FR
(E)-
geranyl acetone
FL/FR
(Z)-
methyl epi-jasmonate
FL/FR
methyl jasmonate
FL/FR
satinaldehyde
FL/FR
fruity
allyl isovalerate
FL/FR
iso
amyl 2-methyl butyrate
FL/FR
iso
amyl benzoate
FL/FR
amyl formate
FL/FR
iso
amyl hexanoate
FL/FR
amyl hexanoate
FL/FR
iso
amyl isobutyrate
FL/FR
iso
amyl octanoate
FL/FR
benzyl propionate
FL/FR
berry pentadienoate
FL/FR
boronia absolute
FL/FR
butyl 2-decenoate
FL/FR
butyl alcohol
FL/FR
butyl hexanoate
FL/FR
butyl isobutyrate
FL/FR
iso
butyl propionate
FL/FR
iso
butyl valerate
FL/FR
cassis bud oil
FL/FR
cherry pentenoate
FL/FR
citronellyl formate
FL/FR
citronellyl isobutyrate
FL/FR
cyclohexyl isovalerate
FL/FR
(E)-alpha-
damascone
FL/FR
(Z)-beta-
damascone
FL/FR
(E)-beta-
damascone
FL/FR
diethyl malonate
FL/FR
dimethyl succinate
FL/FR
ethyl (E)-2-hexenoate
FL/FR
ethyl (E)-2-octenoate
FL
ethyl 2-octenoate
FL/FR
ethyl 3-hexenoate
FL/FR
ethyl levulinate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
(E)-
ethyl tiglate
FL/FR
furfuryl propionate
FL
2-
furyl pentyl ketone
FL
geranyl butyrate
FL/FR
2-
heptanol
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
hexanal propylene glycol acetal
FL/FR
2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl (E)-2-hexenoate
FL/FR
(E)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
hexyl acetate
FL/FR
hexyl hexanoate
FL/FR
kiwi distillates
FL
lilac pentanol
FL/FR
linalyl isovalerate
FL/FR
methyl (E)-2-octenoate
FL/FR
methyl (E)-3-nonenoate
FL
methyl 2-methyl butyrate
FL/FR
methyl 3-hexenoate
FL/FR
methyl 3-nonenoate
FL/FR
2-
methyl butyl 2-methyl butyrate
FL/FR
methyl heptanoate
FL/FR
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
neryl formate
FL/FR
(Z)-3-
nonen-1-yl acetate
FL
(Z)-5-
octen-1-yl acetate
FL
octen-1-yl cyclopentanone
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
1-
phenyl-2-pentanol
FL/FR
pineapple pentenoate
FL/FR
prenol
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
propyl formate
FL/FR
tetrahydrofurfuryl butyrate
FL/FR
tiglaldehyde
FL/FR
valerian rhizome absolute
FL/FR
fusel
iso
amyl alcohol
FL/FR
amyl alcohol
FL/FR
white
cognac oil
FL/FR
methyl butyrate
FL/FR
green
acetaldehyde dihexyl acetal
FL/FR
actinidia chinensis fruit extract
FL/FR
allyl butyrate
FL/FR
iso
amyl formate
FL/FR
iso
amyl isovalerate
FL/FR
iso
butyl isovalerate
FL/FR
carrot weed oil
FL/FR
cuminyl acetaldehyde
FL/FR
cyclohexyl formate
FL/FR
3-
decen-2-one
FL/FR
2-
ethyl butyraldehyde
FL
2-
ethyl-5-methyl thiophene
FL
geranyl formate
FL/FR
geranyl isovalerate
FL/FR
grape butyrate
FL/FR
(E)-2-
heptenal
FL
heptyl butyrate
FL/FR
(E)-3-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl (Z)-3-hexenoate
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(E)-2-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl hexanoate
FL/FR
(E)-2-
hexen-1-yl hexanoate
FL/FR
(Z)-3-
hexen-1-yl isovalerate
FL/FR
(E)-2-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
(Z)-3-
hexen-1-yl valerate
FL/FR
(E)-2-
hexen-1-yl valerate
FL/FR
1-
hexen-3-ol
FL/FR
(E)-2-
hexenal diethyl acetal
FL
3-
hexenyl 2-methyl butyrate
FL/FR
hexyl (E)-tiglate
FL/FR
hexyl 2-furoate
FL/FR
hexyl 2-methyl butyrate
FL/FR
hexyl benzoate
FL/FR
hexyl butyrate
FL/FR
hexyl isobutyrate
FL/FR
hexyl isovalerate
FL/FR
hexyl octanoate
FL/FR
iso
jasmone
FL/FR
iso
jasmone
FL/FR
methyl (E)-3-hexenoate
FL/FR
methyl 2-undecynoate
FL
methyl octanoate
FL/FR
methyl octine carbonate
FL/FR
3-(5-
methyl-2-furyl) butanal
FL
4-
methyl-2-pentenal
FL
neryl butyrate
FL/FR
neryl propionate
FL/FR
(E,E)-2,4-
octadienal
FL
2,4-
octadienal
FL
papaya isobutyrate
FL/FR
(E)-2-
pentenal
FL/FR
2-
pentyl furan
FL/FR
phenoxyethyl isobutyrate
FL/FR
iso
phorone
FL
terpinyl propionate
FL/FR
herbal
marigold oil mexico
FL/FR
tagete oil india
FL/FR
honey
phenethyl acetate
FL/FR
phenyl acetaldehyde
FL/FR
minty
thiogeraniol
FL/FR
mushroom
3-
octanone
FL/FR
musty
2-
pentanol
FL/FR
nutty
acetal
FL/FR
pungent
acetaldehyde
FL
rummy
(E)-2-
hexen-1-yl formate
FL/FR
rum extract
FL/FR
sour
3-
methyl valeric acid
FL
sulfurous
buchu mercaptan
FL/FR
tropical
beta-
cyclocitral
FL/FR
guava distillates
FL
propyl propionate
FL/FR
psidium guajava fruit
FL
psidium guajava fruit extract
FL/FR
vegetable
2-
methyl valeraldehyde
FL/FR
waxy
iso
amyl butyrate
FL/FR
9-
decenoic acid
FL/FR
2-
nonanol
FL/FR
octyl 2-methyl butyrate
FL/FR
octyl butyrate
FL/FR
3-
octyl formate
FL/FR
whiskey
3-
methyl-1-pentanol
FL/FR
woody
beta-
damascenone
FL/FR
beta-
ionone
FL/FR
 
Potential Uses:
FRbay rum
FRboronia
FRclementine
FRcognac
FLcognac
FRcucumber
FLcucumber
FRdillenia
FLguava
FRguava
FRjonquil narcissus jonquilla
FL/FRlavandin
FRlavender
FL/FRlavender spike
FL/FRlavender water
FRmandarin
FLmandarin
FRorris iris
FRpansy
FL/FRpetitgrain mandarin
FRpetunia
FRrum
FLrum
FLrum raisin
FLrum spice
 saki
FLstarfruit
FRstrawberry
FLstrawberry
 strawberry jam
FLstrawberry wild
FL/FRtangelo
FRtangerine
FLtangerine
FLtequila
FRviolet
FLviolet
FL/FRviolet leaf
FRwallflower
FLwhiskey
FLwhiskey bourbon
FLwhiskey sour
FLwine burgundy
FLwine chablis
FLwine marsala
FLwine port
FLwine sangria
FLwine sauterne
FRwine sherry
FLwine sherry
FRyew
 
Occurrence (nature, food, other):note
 achillea tenuifolia lam. flower oil iran @ 0.10%
Data GC Search Trop Picture
 allspice plant
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 apple juice
Search PMC Picture
 apple plant
Search Trop Picture
 asparagus
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 basil flower oil sweet @ trace%
Data GC Search Trop Picture
 basil leaf oil sweet (ocimum basilicum) @ trace%
Data GC Search Trop Picture
 bay laurel leaf
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 bilberry fruit juice
Search Trop Picture
 cananga leaf oil @ 10.2%
Data GC Search Trop Picture
 cassia leaf
Search Trop Picture
 cayenne fruit
Search Trop Picture
 celery leaf
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 celery oil
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 celery shoot
Search Trop Picture
 champaca concrete @ 0.02%
Data GC Search Trop Picture
 cherimoya plant
Search Trop Picture
 cider
Search PMC Picture
 cinnamon ceylon cinnamon leaf oil
Search Trop Picture
 cinnamon ceylon cinnamon plant
Search Trop Picture
 cinnamon ceylon cinnamon root bark
Search Trop Picture
 cinnamon ceylon cinnamon stem bark
Search Trop Picture
 citronella java
Search Trop Picture
 clary sage oil greece @ 0.10%
Data GC Search Trop Picture
 cognac
Search PMC Picture
 corn husk oil
Search Trop Picture
 corn leaf
Search Trop Picture
 corn seed oil
Search Trop Picture
 corn silk
Search Trop Picture
 corn silk oil
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 cucumis melo
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 currant black currant fruit
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 elder black elder flower oil
Search Trop Picture
 elder black elder leaf oil
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 eschweilera coriacea (a. p. dc.) mori flower oil brazil @ 4.30%
Data GC Search Trop Picture
 garlic bulb
Search Trop Picture
 geranium
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 ginger rhizome
Search Trop Picture
 ginger rhizome oil
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 grape muscat grape
Search PMC Picture
 guava fruit headspace reunion @ 0.50%
Data GC Search Trop Picture
 guava fruit oil reunion @ 0.30%
Data GC Search Trop Picture
 heracleum paphlagonicum czeczott fruit oil turkey @ <0.10%
Data GC Search Trop Picture
 hyacinthus orientalis absolute @ 0.03-0.04%
Data GC Search Trop Picture
 hyptis suaveolens (l.) poit. oil mali @ trace-0.10%
Data GC Search Trop Picture
 hyssop flower
Search Trop Picture
 hyssop leaf
Search Trop Picture
 laurel leaf oil turkey @ <0.10%
Data GC Search Trop Picture
 lavandin oil abrialis @ 0.05%
Data GC Search Trop Picture
 lavandin oil grosso @ 0.02%
Data GC Search Trop Picture
 lavandin water (lavandula hydrida) @ 0.10%
Data GC Search Trop Picture
 lavender
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 lavender oil spike france @ 0.01%
Data GC Search Trop Picture
 lavender spike lavender
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 lavender spike water @ 0.03%
Data GC Search Trop Picture
 lavender water bulgaria @ 0.07%
Data GC Search Trop Picture
 lemon oil
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 lovage root
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 malpighia glabra l. fruit oil @ 0.30%
Data GC Search Trop Picture
 malus sieversii
PbMd Search Trop Picture
 mandarin oil @ 0.02%
Data GC Search Trop Picture
 mandarin oil italy @ 0.02%
Data GC Search Trop Picture
 mentha longifolia (l.) huds. oil jordan @ trace%
Data GC Search Trop Picture
 mushroom giant puffball mushroom
Search PMC Picture
 narcissus absolute @ 0.19%
Data GC Search Trop Picture
 orange
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 orange bitter orange
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 orange fruit juice
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 papaya fruit
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 parsley leaf
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 pepper bell pepper fruit
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 petitgrain grapefruit oil @ trace%
Data GC Search Trop Picture
 petitgrain lime oil @ trace%
Data GC Search Trop Picture
 pimenta racemosa leaf oil lemon @ 0.05%
Data GC Search Trop Picture
 plectranthus glandulosus hook f. leaf oil cameroon @ 0.10%
Data GC Search Trop Picture
 plum fruit
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 plumcot fruit
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 pomelo
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 rice plant
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 rose oil otto bulgaria @ 0.26%
Data GC Search Trop Picture
 roselle calyx
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 rosemary sap
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 rugula herb
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 rum
Search PMC Picture
 safflower bud
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 safflower leaf
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 salvia officinalis seed oil tunisia @ 1.29%
Data GC Search Trop Picture
 soybean plant
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 spearmint oil
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 star fruit oil cuba @ trace%
Data GC Search Trop Picture
 strawberry wild strawberry fruit
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 tea leaf
Search Trop Picture
 tomato fruit
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 violet flower absolute @ %
Data GC Search Trop Picture
 violet leaf
Search Trop Picture
 walnut black walnut oil
Search Trop Picture
 watermelon fruit juice
Search Trop Picture
 wine
Search PMC Picture
 witch hazel leaf oil @ 0.13%
Data GC Search Trop Picture
 
Synonyms:
 alcohol C 6 natural
 alcohol C-6
 alcohol C-6 (n-hexanol), natural
 alcohol C-6 (natural)
 alcohol C-6 FCC
 alcohol C-6 natural
 alcohol C6
 alcohol C6 natural
 amyl carbinol
 caproic alcohol
 caproyl alcohol
 EPAL 6
 hexan-1-ol
N-hexan-1-ol
 hexanol
1-hexanol
N-hexanol
nat.hexanol
 hexanol (hexyl alcohol) natural
 hexanol nat
 hexyl alcohol
1-hexyl alcohol
N-hexyl alcohol
 hexyl alcohol natural
N-hexyl alcohol natural
 hexyl alcohol, natural
 hexylalcohol
1-hydroxyhexane
 

Articles:

PubMed:Chemical composition and aroma evaluation of essential oils from Evolvulus alsinoides L.
PubMed:Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.
PubMed:Headspace volatile components of Canadian grown low-tannin faba bean (Vicia faba L.) genotypes.
PubMed:Influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and flesh.
PubMed:Change of volatile compounds in fresh fish meat during ice storage.
PubMed:Grape contribution to wine aroma: production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the must.
PubMed:Hot and cold water infusion aroma profiles of Hibiscus sabdariffa: fresh compared with dried.
PubMed:Classification of wines from five Spanish origin denominations by aromatic compound analysis.
PubMed:General food semiochemicals attract omnivorous German cockroaches, Blattella germanica.
PubMed:Environmental stress enhances biosynthesis of flavor precursors, S-3-(hexan-1-ol)-glutathione and S-3-(hexan-1-ol)-L-cysteine, in grapevine through glutathione S-transferase activation.
PubMed:Effect of the commercial ripening stage and postharvest storage on microbial and aroma changes of 'Ambrunés' sweet cherries.
PubMed:Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests.
PubMed:Nitrogen catabolite repression modulates the production of aromatic thiols characteristic of Sauvignon Blanc at the level of precursor transport.
PubMed:Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis.
PubMed:Determination of 2-methylisoborneol and geosmin produced by Streptomyces sp. and Anabaena PCC7120.
PubMed:Characterization of aroma-active compounds in rainbow trout (Oncorhynchus mykiss) eliciting an off-odor.
PubMed:Inverse gas chromatographic method for measurement of interactions between soy protein isolate and selected flavor compounds under controlled relative humidity.
PubMed:Analysis of volatiles in meat from Iberian pigs and lean pigs after refrigeration and cooking by using SPME-GC-MS.
PubMed:Investigations of aroma volatile biosynthesis under anoxic conditions and in different tissues of "Redchief Delicious" apple fruit (Malus domestica Borkh.).
PubMed:Development of rancidity in wheat germ analyzed by headspace gas chromatography and sensory analysis.
PubMed:Volatile compound content and fatty acid composition of pork as influenced by linoleic acid content of the diet.
PubMed:[The quantitative composition of natural and technologically changed aromas of plants. IV. Enzymic and thermal reaction products formed during the processing of tomatoes (author's transl)].
PubMed:Chemical composition and aroma evaluation of essential oils from Evolvulus alsinoides L.
PubMed:On the smell of Composition C-4.
PubMed:Characterizing olfactory perceptual similarity using carbon chain discrimination in Fischer 344 rats.
PubMed:Relation between HLA genes, human skin volatiles and attractiveness of humans to malaria mosquitoes.
PubMed:Specificity and sensitivity of plant odor-detecting olfactory sensory neurons in Ctenarytaina eucalypti (Sternorrhyncha: Psyllidae).
PubMed:Identification and field evaluation of pear fruit volatiles attractive to the oriental fruit moth, Cydia molesta.
PubMed:Reproducible vapor-time profiles using solid-phase microextraction with an externally sampled internal standard.
PubMed:Odor potency of aroma compounds in Riesling and Vidal blanc table wines and icewines by gas chromatography-olfactometry-mass spectrometry.
PubMed:Evaluation of differences in the aroma composition of free-run and pressed neutral grape juices obtained from Emir (Vitis vinifera L.).
PubMed:Characterization of odor-active compounds of various cherry wines by gas chromatography-mass spectrometry, gas chromatography-olfactometry and their correlation with sensory attributes.
PubMed:Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests.
PubMed:Specificity and redundancy in the olfactory system of the bark beetle Ips typographus: single-cell responses to ecologically relevant odors.
PubMed:The scientific foundation and efficacy of the use of canines as chemical detectors for explosives.
PubMed:Olfactory perception of cysteine-S-conjugates from fruits and vegetables.
PubMed:Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis.
PubMed:Human olfactory detection of homologous n-alcohols measured via concentration-response functions.
PubMed:An antiaphrodisiac in Heliconius melpomene butterflies.
PubMed:Dose-dependent nonassociative olfactory learning in a fly.
PubMed:Characterization of aroma-active compounds in rainbow trout (Oncorhynchus mykiss) eliciting an off-odor.
PubMed:Comparative analysis of volatile constituents from mice and their urine.
PubMed:Olfactory blocking and odorant similarity in the honeybee.
PubMed:Aroma analysis of light-exposed milk stored with and without natural and synthetic antioxidants.
PubMed:Impairment of olfactory discrimination by blockade of nitric oxide activity in the terrestrial slug Limax valentianus.
PubMed:Different thresholds for detection and discrimination of odors in the honey bee (Apis mellifera).
PubMed:Olfactory discrimination of structurally similar alcohols by cockroaches.
PubMed:Development of rancidity in wheat germ analyzed by headspace gas chromatography and sensory analysis.
PubMed:Blocking and the detection of odor components in blends.
PubMed:A kinetic model of the transient phase in the response of olfactory receptor neurons.
PubMed:Responses of cockroach antennal lobe projection neurons to pulsatile olfactory stimuli.
PubMed:Analysis of interaction in binary odorant mixtures.
PubMed:Agonistic sensory effects of airborne chemicals in mixtures: odor, nasal pungency, and eye irritation.
PubMed:Temporal resolution of general odor pulses by olfactory sensory neurons in American cockroaches
PubMed:Relative sensitivity of the ocular trigeminal, nasal trigeminal and olfactory systems to airborne chemicals.
PubMed:Emissions of volatile organic compounds from new carpets measured in a large-scale environmental chamber.
PubMed:Olfactory sensitivity of two sympatric species of rice leaf folders (Lepidoptera: Pyralidae) to plant volatiles.
 
Notes:
Common constit. of essential oils e.g. orange peel oil. Present in various fruits, ginger, port wine, green tea, fruit brandies and unprocessed rice. Flavouring ingredient 1-Hexanol is an organic alcohol with a six carbon chain and a condensed structural formula of CH3(CH2)5OH. This colorless liquid is slightly soluble in water, but miscible with ether and ethanol. Two additional straight chain isomers of 1-hexanol exist, 2-hexanol and 3-hexanol, both of which differ by the location of the hydroxyl group. Many isomeric alcohols have the formula C6H13OH. 1-hexanol is believed to be a component of the odour of freshly mowed grass. It is used in the perfume industry.
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