(Z)-3-hexen-1-yl pyruvate
(Z)-3-hexenyl 2-oxopropionate
 
Notes:
Flavouring ingredient
  • Bedoukian Research
    • Bedoukian Research, Inc.
      Constantly Improving
      Working closely with our customers to meet their requirements.
      Paul Bedoukian founded the company to fill a niche as a supplier of high quality specialty aroma and flavor ingredients. In 1975 the company began manufacturing insect pheromones which are chemically similar to flavor and fragrance ingredients. Today, Bedoukian Research offers more than 450 Aroma Chemicals and 50 Insect Pheromones, while also providing custom manufacturing services to the pharmaceutical, agrochemical, and specialty chemical industries.
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      114 cis-3-HEXENYL PYRUVATE ≥97.0% (cis), Kosher
      SDS
      Adds a warm, spicy note to heavier fragrances.
      Used mostly in imitation celery flavor, but can also be used in caramel, raisin, prune flavors.
       
       
  • M&U International
    • M&U International LLC
      Steady supply & demand
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      A0413 cis-3-HEXENYL PYRUVATE
       
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      Product(s):
      08-35400 cis-3-HEXENYL PYRUVATE, Kosher
       
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    • TCI AMERICA
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      Product(s):
      P0894 cis-3-Hexenyl Pyruvate >95.0%(GC)(T)
       
Synonyms   Articles   Notes   Search
[(Z)-hex-3-enyl] 2-oxopropanoate (Click)
CAS Number: 68133-76-6Picture of molecule
% from: 97.00% to 99.90%
ECHA EINECS - REACH Pre-Reg: 268-703-7
FDA UNII: 74TLP5254U
Nikkaji Web: J208.887H
MDL: MFCD00036527
CoE Number: 10684
XlogP3-AA: 1.80 (est)
Molecular Weight: 170.20818000
Formula: C9 H14 O3
NMR Predictor: Predict (works with chrome or firefox)
Also(can) Contains: (E)-3-hexen-1-yl pyruvate 0.10% to 3.00%
EFSA/JECFA Comments: Register name to be changed to Hex-(3Z)-enyl 2-oxopropionate (EFFA, 2010a).
Category: 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: 1846  (Z)-3-hexenyl 2-oxopropionate
Flavis Number: 09.565 (Old)
DG SANTE Food Flavourings: 09.565  (3Z)-hexenyl 2-oxopropanoate
FEMA Number: 3934  (Z)-3-hexenyl 2-oxopropionate
FDA Mainterm: (Z)-3-HEXENYL PYRUVATE
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Assay: 98.00 to 100.00 % sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity: 0.98200 to 0.99000 @  25.00 °C.
Pounds per Gallon - (est).: 8.171 to  8.238
Refractive Index: 1.43700 to 1.44500 @  20.00 °C.
Boiling Point: 75.00 to  77.00 °C. @ 5.00 mm Hg
Boiling Point: 65.00 °C. @ 0.10 mm Hg
Vapor Pressure: 0.054000 mm/Hg @ 25.00 °C. (est)
Vapor Density: >1 ( Air = 1 )
Flash Point: 200.00 °F. TCC ( 93.33 °C. )
logP (o/w): 1.848 (est)
Soluble in:
 alcohol
 water, 4917 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items: note
isoamyl pyruvate
ethyl pyruvate
methyl pyruvate
propyl pyruvate
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
 
Odor Type: green
 
Odor Strength: medium
 
Substantivity: 17 hour(s) at 100.00 %
 
 green  oily  melon rind  banana peel  cucumber skin  tea  
Odor Description:
at 100.00 %. 
green oily melon rind banana peel cucumber skin tea
Luebke, William tgsc, (2009)
 
 green  oily  fatty  cucumber  vegetable  fruity  melon rind  floral  green  tea  
Odor Description:
at 1.00 %.  
Green, oily and fatty with a cucumber vegetative and fruity melon rind like nuance and a slight hint of a floral green tea
Mosciano, Gerard P&F 25, No. 5, 72, (2000)
 
 
Flavor Type: green
 
 oily  green  cucumber  vegetable  fruity  apple  berry  cherry  watermelon  
Taste Description:
at 1.00 - 15.00 ppm. 
Oily green cucumber vegetative and fruit like with nuances of apple, berry and cherry as well as watermelon
Mosciano, Gerard P&F 25, No. 5, 72, (2000)
 
Odor and/or flavor descriptions from others (if found).
 
Bedoukian Research
cis-3-HEXENYL PYRUVATE ≥97.0% (cis), Kosher
Odor Description: Green, spicy, caramellic
Adds a warm, spicy note to heavier fragrances.
Taste Description: oily green
Used mostly in imitation celery flavor, but can also be used in caramel, raisin, prune flavors.
 
 
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Cosmetic Information:
None found
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Suppliers:
Bedoukian Research
cis-3-HEXENYL PYRUVATE
≥97.0% (cis), Kosher
Odor: Green, spicy, caramellic
Use: Adds a warm, spicy note to heavier fragrances.
Flavor: oily green
Used mostly in imitation celery flavor, but can also be used in caramel, raisin, prune flavors.
BOC Sciences
For experimental / research use only.
cis-3-HEXENYL PYRUVATE 98.0% (sum of isomers)
M&U International
cis-3-HEXENYL PYRUVATE
Parchem
(Z)-3-hexen-1-yl pyruvate
Penta International
cis-3-HEXENYL PYRUVATE, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
cis-3-Hexenyl Pyruvate
TCI AMERICA
For experimental / research use only.
cis-3-Hexenyl Pyruvate >95.0%(GC)(T)
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Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
 
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.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Synonyms   Articles   Notes   Search   Top
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for (Z)-3-hexen-1-yl pyruvate usage levels up to:
  5.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.74 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3900 (μg/person/day)
Threshold of Concern:1800 (μg/person/day)
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: 19
Click here to view publication 19
 average usual ppmaverage maximum ppm
baked goods: 16.0000030.00000
beverages(nonalcoholic): --
beverages(alcoholic): 4.000008.00000
breakfast cereal: --
cheese: --
chewing gum: 0.100000.10000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 7.0000015.00000
fruit ices: --
gelatins / puddings: 4.000008.00000
granulated sugar: --
gravies: --
hard candy: 0.200000.20000
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: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 7.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000050.00000
Processed fruit (04.1): 7.0000035.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 5.0000025.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 20.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.0000025.00000
Synonyms   Articles   Notes   Search   Top
Safety References:
European Food Safety Athority(efsa): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
Flavouring Group Evaluation 10, Revision 1 (FGE10 Rev1)[1] - Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in Contact with Food (AFC)
View page or View pdf
Flavouring Group Evaluation 64 (FGE.64): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (57th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30 evaluated by EFSA in FGE.10Rev1 (EFSA, 2008ab)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 92 (FGE.92): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (68th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones evaluated by EFSA in FGE.10Rev1 (2009)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 10, Revision 2 (FGE.10Rev2): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 10, Revision 3 (FGE.10Rev3): Aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones from chemical groups 9, 13 and 30
View page or View pdf
EPI System: View
EPA Substance Registry Services (TSCA): 68133-76-6
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 5363291
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 2
 [(Z)-hex-3-enyl] 2-oxopropanoate
Chemidplus: 0068133766
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References:
 [(Z)-hex-3-enyl] 2-oxopropanoate
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 68133-76-6
Pubchem (cid): 5363291
Pubchem (sid): 135065866
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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
HMDB (The Human Metabolome Database): HMDB38276
FooDB: FDB017574
Export Tariff Code: 2918.30.9000
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
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Potential Blenders and core components note
 
For Odor
acidic
 hibiscus rosa-sinensis flower extractCS
aldehydic
 undecanalFL/FR
anise
sweet fennel seed oilFL/FR
anisic
 ocimum basilicum herb oilFL/FR
 ocimum basilicum leaf oil CO2 extractFL/FR
balsamic
 cinnamyl alcoholFL/FR
(E)-cinnamyl alcoholFL/FR
 guaiyl acetateFL/FR
2-phenyl propyl alcoholFL/FR
 valenceneFL/FR
coconut
delta-heptalactoneFL/FR
earthy
1-octen-3-olFL/FR
ethereal
isopropyl acetateFL/FR
fatty
2,4-decadien-1-olFL/FR
2-nonen-1-olFL/FR
floral
(S)-citronellyl acetateFL/FR
 cyclohexyl ethyl alcoholFL/FR
 floral undecenoneFR
 gardenia pentyl acetateFR
 geranium oil bourbonFL/FR
 geranyl formateFL/FR
 geranyl propionateFL/FR
 herbal pyranFR
 jasmopyrane (Givaudan)FR
 methyl jasmonateFL/FR
 phenyl propyl phenyl acetateFR
 rose absolute (rosa damascena) bulgariaFL/FR
fruity
 allyl isovalerateFL/FR
isoamyl 2-methyl butyrateFL/FR
 amyl hexanoateFL/FR
isoamyl isovalerateFL/FR
 benzyl propionateFL/FR
isobutyl (E)-2-butenoate 
 butyl 2-decenoateFL/FR
 butyl isobutyrateFL/FR
isobutyl octanoateFL/FR
isobutyl valerateFL/FR
 cyclohexyl isovalerateFL/FR
 diethyl malonateFL/FR
(Z)-3-hexen-1-yl isobutyrateFL/FR
 hexyl isovalerateFL/FR
 methyl 2-methyl butyrateFL/FR
 nerolidyl isobutyrateFR
 octen-1-yl cyclopentanoneFL/FR
 octyl butyrateFL/FR
 octyl formateFL/FR
isopropyl 2-methyl butyrateFL/FR
green
isoamyl formateFL/FR
 carrot leaf oil (daucus carota ssp.maximus)FR
 coriander heptenolFL/FR
 dodecanal dimethyl acetalFL/FR
 heptanal cyclic propylene acetalFL/FR
3-heptanoneFL/FR
1-hepten-3-olFL/FR
2-heptenalFL/FR
(Z)-4-heptenal diethyl acetalFL/FR
2-heptyl furanFL/FR
 hexanal (aldehyde C-6)FL/FR
(Z)-3-hexen-1-yl acetateFL/FR
(E)-2-hexen-1-yl butyrateFL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
(Z)-3-hexen-1-yl formateFL/FR
(E)-2-hexen-1-yl propionateFL/FR
(E)-2-hexen-1-yl valerateFL/FR
(E)-2-hexenalFL/FR
 hexyl 2-methyl butyrateFL/FR
alpha-hexyl cinnamaldehyde dimethyl acetalFR
 hexyl isobutyrateFL/FR
 hexyl tiglateFL/FR
 manzanate (Givaudan)FL/FR
2-(2-methyl allyl oxy) heptaneFR
6-methyl-3-hepten-2-oneFL/FR
(Z,Z)-3,6-nonadien-1-olFL/FR
(E,Z)-2,6-nonadienalFL/FR
(E,Z)-2,6-nonadienal diethyl acetalFL/FR
(Z)-2-nonen-1-olFL/FR
(E)-2-octen-1-yl acetateFL/FR
 olive oil absoluteFL/FR
1-penten-3-olFL/FR
 privet dioxaneFR
(E,E)-sorbyl acetateFL/FR
 violet decenolFR
 violet leaf absoluteFL/FR
herbal
alpha-amyl cinnamyl formateFL/FR
 anethum graveolens herb oilFL/FR
 carrot seed oil (daucus carota ssp. gummifer hook. fil.) spainFR
 coriander oleoresinFL/FR
 daucus carota fruit oilFL/FR
 dill weed oil cubaFL/FR
 dill weed oil reunionFL/FR
 hop absoluteFL/FR
 hop oilFL/FR
 linalyl isovalerateFL/FR
(E)-6-methyl-3-hepten-2-oneFL/FR
3-octyl acetateFL/FR
laevo-perillaldehydeFL/FR
 sabinene hydrateFL/FR
 thyme absoluteFL/FR
melon
 melon heptenalFL/FR
(Z)-6-nonenalFL/FR
spicy
isobutyl angelateFL/FR
 carrot weed oilFL/FR
 cinnamaldehyde dimethyl acetalFL/FR
 cumin seed absoluteFL/FR
black currant bud absoluteFL/FR
2-octanolFL/FR
sulfurous
 lychee mercaptan acetateFL/FR
terpenic
gamma-terpineneFL/FR
waxy
2,4-nonadien-1-olFL/FR
 octyl isobutyrateFL/FR
woody
 louro brasileiro wood oilFR
 sabineneFL/FR
 
For Flavor
 
No flavor group found for these
alpha-amyl cinnamyl formateFL/FR
isobutyl octanoateFL/FR
(E)-cinnamyl alcoholFL/FR
 coriander heptenolFL/FR
 epoxy-2-decenalFL
 furfuryl hexanoateFL
 guaiyl acetateFL/FR
 heptanal cyclic propylene acetalFL/FR
2-heptenalFL/FR
 hexyl (E)-2-hexenoateFL
6-methyl-3-hepten-2-oneFL/FR
(E)-6-methyl-3-hepten-2-oneFL/FR
 rose absolute (rosa damascena) bulgariaFL/FR
 tiglyl alcoholFL
alliaceous
 truffle sulfideFL
anise
sweet fennel seed oilFL/FR
aromatic
laevo-perillaldehydeFL/FR
citrus
 valenceneFL/FR
cooling
 manzanate (Givaudan)FL/FR
 sabinene hydrateFL/FR
creamy
 octyl isobutyrateFL/FR
cucumber
2-ethyl octine carbonateFL
ethereal
isopropyl acetateFL/FR
fatty
2,4-decadien-1-olFL/FR
(E,E)-2,4-heptadienalFL
2-heptyl furanFL/FR
2,4-nonadien-1-olFL/FR
(Z)-2-nonen-1-olFL/FR
2-nonen-1-olFL/FR
floral
(S)-citronellyl acetateFL/FR
 geranium oil bourbonFL/FR
 methyl jasmonateFL/FR
fruity
 allyl isovalerateFL/FR
isoamyl 2-methyl butyrateFL/FR
 amyl hexanoateFL/FR
 benzyl propionateFL/FR
 butyl 2-decenoateFL/FR
 butyl isobutyrateFL/FR
isobutyl valerateFL/FR
 cyclohexyl isovalerateFL/FR
 diethyl malonateFL/FR
(Z)-3-hexen-1-yl isobutyrateFL/FR
 linalyl isovalerateFL/FR
 methyl 2-methyl butyrateFL/FR
(Z)-5-octen-1-yl acetateFL
 octen-1-yl cyclopentanoneFL/FR
isopropyl 2-methyl butyrateFL/FR
green
isoamyl formateFL/FR
isoamyl isovalerateFL/FR
isobutyl angelateFL/FR
 carrot weed oilFL/FR
 cinnamyl alcoholFL/FR
 coriander oleoresinFL/FR
 cyclohexyl ethyl alcoholFL/FR
 dihydroxyacetophenone (mixed isomers)FL
 dodecanal dimethyl acetalFL/FR
 geranyl formateFL/FR
1-hepten-3-olFL/FR
(Z)-4-heptenal diethyl acetalFL/FR
(E,E)-2,4-hexadienalFL
 hexanal (aldehyde C-6)FL/FR
(Z)-3-hexen-1-yl acetateFL/FR
(E)-2-hexen-1-yl butyrateFL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
(Z)-3-hexen-1-yl formateFL/FR
(E)-2-hexen-1-yl propionateFL/FR
(E)-2-hexen-1-yl valerateFL/FR
(E)-2-hexenalFL/FR
 hexyl 2-methyl butyrateFL/FR
 hexyl isobutyrateFL/FR
 hexyl isovalerateFL/FR
 hexyl tiglateFL/FR
 melon heptenalFL/FR
(E,E)-2,6-nonadienalFL
(E,Z)-2,6-nonadienalFL/FR
(E,Z)-2,6-nonadienal diethyl acetalFL/FR
(Z)-6-nonenalFL/FR
(E,E)-2,4-octadienalFL
(E)-2-octen-1-yl acetateFL/FR
3-octyl acetateFL/FR
 octyl formateFL/FR
1-penten-3-olFL/FR
2-phenyl propyl alcoholFL/FR
(E,E)-sorbyl acetateFL/FR
 sorbyl acetateFL
 violet leaf absoluteFL/FR
herbal
 anethum graveolens herb oilFL/FR
 daucus carota fruit oilFL/FR
 dill weed oil cubaFL/FR
 dill weed oil reunionFL/FR
 hop absoluteFL/FR
 hop oilFL/FR
 ocimum basilicum herb oilFL/FR
 ocimum basilicum leaf oil CO2 extractFL/FR
 thyme absoluteFL/FR
juicy
 lychee mercaptan acetateFL/FR
ketonic
3-heptanoneFL/FR
lactonic
delta-heptalactoneFL/FR
mushroom
1-octen-3-olFL/FR
oily
 olive oil absoluteFL/FR
spicy
 cinnamaldehyde dimethyl acetalFL/FR
 cumin seed absoluteFL/FR
black currant bud absoluteFL/FR
2-octanolFL/FR
terpenic
gamma-terpineneFL/FR
waxy
isobutyl (E)-2-butenoate 
 geranyl propionateFL/FR
(Z,Z)-3,6-nonadien-1-olFL/FR
 octyl butyrateFL/FR
 undecanalFL/FR
woody
 sabineneFL/FR
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 appleFR
 caramelFL
 celeryFL/FR
 cherryFR
 cucumberFR
 grapeFR
 greenFR
 herbalFR
 melon watermelon muskmelon cantaloupe 
 pea green pea 
 pruneFR
 raisinFR
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 celery leaf
Search Trop  Picture
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Synonyms:
(3Z)-hex-3-en-1-yl 2-oxopropanoate
(Z)-hex-3-enyl pyruvate
[(Z)-hex-3-enyl] 2-oxopropanoate
(Z)-3-hexen-1-yl 2-oxopropionate
cis-3-hexen-1-yl pyruvate
(3Z)-hexenyl 2-oxopropanoate
(Z)-3-hexenyl 2-oxopropionate
(Z)-3-hexenyl pyruvate
cis-3-hexenyl pyruvate
2-oxo-propanoic acid (3Z)-3-hexen-1-yl ester
(Z)-2-oxo-propanoic acid 3-hexen-1-yl ester
 propanoic acid, 2-oxo-, (3Z)-3-hexen-1-yl ester
 propanoic acid, 2-oxo-, (3Z)-3-hexenyl ester
 propanoic acid, 2-oxo-, 3-hexenyl ester, (Z)-
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