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

(Z)-3-hexen-1-yl pyruvate
(Z)-3-hexenyl 2-oxopropionate

Sponsors

Name:[(Z)-hex-3-enyl] 2-oxopropanoate
CAS Number: 68133-76-6Picture of molecule3D/inchi
% 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
 
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
 
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)
Odor sample from: Bedoukian Research, Inc.
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.
 
Cosmetic Information:
None found
 
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)
 
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
 
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
 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
 
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
 
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
 
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
 
Potential Blenders and core components note
For Odor
acidic
hibiscus rosa-sinensis flower extract
CS
aldehydic
undecanal
FL/FR
anise
sweet
fennel seed oil
FL/FR
anisic
ocimum basilicum herb oil
FL/FR
ocimum basilicum leaf oil CO2 extract
FL/FR
balsamic
(E)-
cinnamyl alcohol
FL/FR
cinnamyl alcohol
FL/FR
guaiyl acetate
FL/FR
2-
phenyl propyl alcohol
FL/FR
citrus
valencene
FL/FR
coconut
delta-
heptalactone
FL/FR
earthy
1-
octen-3-ol
FL/FR
ethereal
iso
propyl acetate
FL/FR
fatty
2,4-
decadien-1-ol
FL/FR
2-
nonen-1-ol
FL/FR
floral
(S)-
citronellyl acetate
FL/FR
cyclohexyl ethyl alcohol
FL/FR
floral undecenone
FR
gardenia pentyl acetate
FR
geranium oil bourbon
FL/FR
geranyl formate
FL/FR
geranyl propionate
FL/FR
herbal pyran
FR
jasmopyrane (Givaudan)
FR
methyl jasmonate
FL/FR
phenyl propyl phenyl acetate
FR
rose absolute (rosa damascena) bulgaria
FL/FR
fruity
allyl isovalerate
FL/FR
iso
amyl 2-methyl butyrate
FL/FR
amyl hexanoate
FL/FR
iso
amyl isovalerate
FL/FR
benzyl propionate
FL/FR
butyl 2-decenoate
FL/FR
butyl isobutyrate
FL/FR
iso
butyl octanoate
FL/FR
iso
butyl valerate
FL/FR
cyclohexyl isovalerate
FL/FR
diethyl malonate
FL/FR
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
hexyl isovalerate
FL/FR
methyl 2-methyl butyrate
FL/FR
nerolidyl isobutyrate
FR
octen-1-yl cyclopentanone
FL/FR
octyl butyrate
FL/FR
octyl formate
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
green
iso
amyl formate
FL/FR
carrot leaf oil (daucus carota ssp.maximus)
FR
coriander heptenol
FL/FR
dodecanal dimethyl acetal
FL/FR
heptanal cyclic propylene acetal
FL/FR
3-
heptanone
FL/FR
1-
hepten-3-ol
FL/FR
2-
heptenal
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
2-
heptyl furan
FL/FR
hexanal (aldehyde C-6)
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(E)-2-
hexen-1-yl butyrate
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(E)-2-
hexen-1-yl propionate
FL/FR
(E)-2-
hexen-1-yl valerate
FL/FR
(E)-2-
hexenal
FL/FR
hexyl 2-methyl butyrate
FL/FR
alpha-
hexyl cinnamaldehyde dimethyl acetal
FR
hexyl isobutyrate
FL/FR
hexyl tiglate
FL/FR
manzanate (Givaudan)
FL/FR
2-(2-
methyl allyl oxy) heptane
FR
6-
methyl-3-hepten-2-one
FL/FR
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
(E,Z)-2,6-
nonadienal diethyl acetal
FL/FR
(Z)-2-
nonen-1-ol
FL/FR
(E)-2-
octen-1-yl acetate
FL/FR
olive oil absolute
FL/FR
1-
penten-3-ol
FL/FR
privet dioxane
FR
(E,E)-
sorbyl acetate
FL/FR
violet decenol
FR
violet leaf absolute
FL/FR
herbal
alpha-
amyl cinnamyl formate
FL/FR
anethum graveolens herb oil
FL/FR
carrot seed oil (daucus carota ssp. gummifer hook. fil.) spain
FR
coriander oleoresin
FL/FR
daucus carota fruit oil
FL/FR
dill weed oil cuba
FL/FR
dill weed oil reunion
FL/FR
hop absolute
FL/FR
hop oil
FL/FR
linalyl isovalerate
FL/FR
(E)-6-
methyl-3-hepten-2-one
FL/FR
3-
octyl acetate
FL/FR
laevo-
perillaldehyde
FL/FR
sabinene hydrate
FL/FR
thyme absolute
FL/FR
melon
melon heptenal
FL/FR
(Z)-6-
nonenal
FL/FR
spicy
iso
butyl angelate
FL/FR
carrot weed oil
FL/FR
cinnamaldehyde dimethyl acetal
FL/FR
cumin seed absolute
FL/FR
black
currant bud absolute
FL/FR
2-
octanol
FL/FR
sulfurous
lychee mercaptan acetate
FL/FR
terpenic
gamma-
terpinene
FL/FR
waxy
2,4-
nonadien-1-ol
FL/FR
octyl isobutyrate
FL/FR
woody
louro brasileiro wood oil
FR
sabinene
FL/FR
For Flavor
No flavor group found for these
alpha-
amyl cinnamyl formate
FL/FR
iso
butyl octanoate
FL/FR
(E)-
cinnamyl alcohol
FL/FR
coriander heptenol
FL/FR
epoxy-2-decenal
FL
furfuryl hexanoate
FL
guaiyl acetate
FL/FR
heptanal cyclic propylene acetal
FL/FR
2-
heptenal
FL/FR
hexyl (E)-2-hexenoate
FL
(E)-6-
methyl-3-hepten-2-one
FL/FR
6-
methyl-3-hepten-2-one
FL/FR
rose absolute (rosa damascena) bulgaria
FL/FR
tiglyl alcohol
FL
alliaceous
alliaceous
truffle sulfide
FL
anise
sweet
fennel seed oil
FL/FR
aromatic
laevo-
perillaldehyde
FL/FR
citrus
valencene
FL/FR
cooling
manzanate (Givaudan)
FL/FR
sabinene hydrate
FL/FR
creamy
octyl isobutyrate
FL/FR
cucumber
2-
ethyl octine carbonate
FL
ethereal
iso
propyl acetate
FL/FR
fatty
2,4-
decadien-1-ol
FL/FR
(E,E)-2,4-
heptadienal
FL
2-
heptyl furan
FL/FR
2,4-
nonadien-1-ol
FL/FR
(Z)-2-
nonen-1-ol
FL/FR
2-
nonen-1-ol
FL/FR
floral
(S)-
citronellyl acetate
FL/FR
geranium oil bourbon
FL/FR
methyl jasmonate
FL/FR
fruity
allyl isovalerate
FL/FR
iso
amyl 2-methyl butyrate
FL/FR
amyl hexanoate
FL/FR
benzyl propionate
FL/FR
butyl 2-decenoate
FL/FR
butyl isobutyrate
FL/FR
iso
butyl valerate
FL/FR
cyclohexyl isovalerate
FL/FR
diethyl malonate
FL/FR
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
linalyl isovalerate
FL/FR
methyl 2-methyl butyrate
FL/FR
(Z)-5-
octen-1-yl acetate
FL
octen-1-yl cyclopentanone
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
green
iso
amyl formate
FL/FR
iso
amyl isovalerate
FL/FR
iso
butyl angelate
FL/FR
carrot weed oil
FL/FR
cinnamyl alcohol
FL/FR
coriander oleoresin
FL/FR
cyclohexyl ethyl alcohol
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
dodecanal dimethyl acetal
FL/FR
geranyl formate
FL/FR
1-
hepten-3-ol
FL/FR
(Z)-4-
heptenal diethyl acetal
FL/FR
(E,E)-2,4-
hexadienal
FL
hexanal (aldehyde C-6)
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(E)-2-
hexen-1-yl butyrate
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(E)-2-
hexen-1-yl propionate
FL/FR
(E)-2-
hexen-1-yl valerate
FL/FR
(E)-2-
hexenal
FL/FR
hexyl 2-methyl butyrate
FL/FR
hexyl isobutyrate
FL/FR
hexyl isovalerate
FL/FR
hexyl tiglate
FL/FR
melon heptenal
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
(E,E)-2,6-
nonadienal
FL
(E,Z)-2,6-
nonadienal diethyl acetal
FL/FR
(Z)-6-
nonenal
FL/FR
(E,E)-2,4-
octadienal
FL
(E)-2-
octen-1-yl acetate
FL/FR
3-
octyl acetate
FL/FR
octyl formate
FL/FR
1-
penten-3-ol
FL/FR
2-
phenyl propyl alcohol
FL/FR
sorbyl acetate
FL
(E,E)-
sorbyl acetate
FL/FR
violet leaf absolute
FL/FR
herbal
anethum graveolens herb oil
FL/FR
daucus carota fruit oil
FL/FR
dill weed oil cuba
FL/FR
dill weed oil reunion
FL/FR
hop absolute
FL/FR
hop oil
FL/FR
ocimum basilicum herb oil
FL/FR
ocimum basilicum leaf oil CO2 extract
FL/FR
thyme absolute
FL/FR
juicy
lychee mercaptan acetate
FL/FR
ketonic
3-
heptanone
FL/FR
lactonic
delta-
heptalactone
FL/FR
mushroom
1-
octen-3-ol
FL/FR
oily
olive oil absolute
FL/FR
spicy
cinnamaldehyde dimethyl acetal
FL/FR
cumin seed absolute
FL/FR
black
currant bud absolute
FL/FR
2-
octanol
FL/FR
terpenic
gamma-
terpinene
FL/FR
waxy
geranyl propionate
FL/FR
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
octyl butyrate
FL/FR
undecanal
FL/FR
woody
sabinene
FL/FR
 
Potential Uses:
FRapple
FLcaramel
FL/FRcelery
FRcherry
FRcucumber
FRgrape
FRgreen
FRherbal
 melon watermelon muskmelon cantaloupe
 pea green pea
FRprune
FRraisin
 
Occurrence (nature, food, other):note
 celery leaf
Search Trop Picture
 
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)-
 
 
Notes:
Flavouring ingredient
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy