(Z)-3-hexenal
cis-3-hexenal
 
Notes:
Flavouring ingredient. Present in apple, cucumber, grape, banana, raspberry, strawberry, black tea and tomato
  • 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.
      US Email: Customer Service
      US Voice: 1-203-830-4000
      US Fax: 1-203-830-4010
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      Products List: View
      Product(s):
      375 cis-3-HEXEN-1-AL (50% IN TRIACETIN) ≥92.0%, Kosher
      SDS
      Powerful and diffusive. Imparts a natural green top note to herbaceous and floral compositions.
      Excellent topnote for a variety of flavors especially seedy notes for raspberry, fresh notes to apple, other fruits, and berries, and adds fresh green notes to tomato and other vegetables.
       
      375N cis-3-HEXEN-1-AL (NEAT) ≥92.5%, Kosher
      SDS
      Powerful and diffusive. Imparts a natural green top note to herbaceous and floral compositions.
      Excellent topnote for a variety of flavors especially seedy notes for raspberry, fresh notes to apple, other fruits, and berries, and adds fresh green notes to tomato and other vegetables.
       
       
  • CTC Organics
    • CTC Organics
      For More Than 40 Year
      Your source for rare aroma chemicals for the flavor and fragrance industy.
      “The world is run by middle men.” The number of times I have heard Dr. Liu utter those words are innumerable. He loved reciting and recording famous quotes and had many of his own. Among his many talents, Dr. Liu had a unique genius in the area of chemistry. He had an uncanny understanding of the pulse of the chemical industry and was a superb salesman.
      US Email: Customer Service
      US Voice: (404) 524-6744
      US Fax: (404) 577-1651
      Resources
      History
      Product(s):
      W0805 cis-3-hexenal
       
  • M&U International
    • M&U International LLC
      Steady supply & demand
      Meeting customers increasing demands at home as well as abroad.
      M&U dedicates itself to the development and production of new products as well as continuously promoting those new products. We’ve maintained a steady supply&demand relationship with a large number of manufacturers at home and abroad. We’ve developed an extensive network and because of our relationships with these manufacturers, we’re able to provide a stable supply of great quality materials. We’re located in China’s largest communications hub, Shanghai and in the U.S. near one of the largest sea ports on the East Coast. The strategic locations of our facilities ensure convenient, prompt and secure delivery of our products to our customers. We warmly welcome your inquiries, come witness our solemn commitment for yourself.
      Email: Sales
      US Email: Sales
      Voice: +86-21-32515501 60762991 60762992
      Fax: +86-21-32515502 64204960
      US Voice: 908-359-9000
      US Fax: 908-359-9002
      News
      Product(s):
      A0525 cis-3-HEXENAL
       
  • Penta International
  • Sigma-Aldrich
    • Sigma-Aldrich
      Complete Supply Chain
      The perfect blend of products and services that bring your creativity to life.
      Sigma-Aldrich is a leading Life Science and High Technology company dedicated to providing high-quality, safe and certified flavor ingredients with transparent and easily accessible documentation to customers around the globe. Sigma-Aldrich also provides a suite of analytical tools that allow food analysts to simplify sample preparation, cleanup and analysis steps, while increasing sensitivity to trace ingredients and harmful substances to meet regulations and quality standards.
      Email: Information
      US Email: Sales
      US Voice: 800-244-1173
      US Fax: 800-368-4661
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      Certified Food Grade Products
      Product(s):
      W256102 cis-3-Hexenal solution, 50% in triacetin, stabilized
      SDS
       
  • Treatt
    • Treatt PLC
      Innovative ingredient solutions
      World-leading innovative ingredient solutions provider for the flavour, fragrance and FMCG industries.
      We offer innovative and trend-setting product concepts for our customers, collaborating with them to create true value for their products.
      Email: Enquiries
      US Email: Enquiries
      Voice: +44 (0) 1284 702500
      Fax: +44 (0) 1284 703809
      US Voice: +1 863 668 9500
      US Fax: +1 863 668 3388
      News
      Product(s):
      cis-3-Hexenal 50%
       
Synonyms   Articles   Notes   Search
    Flavor Demo Formulas
(Z)-hex-3-enal (Click)
CAS Number: 6789-80-6Picture of molecule
% from: 90.00% to 98.00%
ECHA EINECS - REACH Pre-Reg: 229-854-4
FDA UNII: 6V54TKA96C
Nikkaji Web: J59.820H
Beilstein Number: 1720171
MDL: MFCD00065446
CoE Number: 2008
XlogP3-AA: 1.10 (est)
Molecular Weight: 98.14490000
Formula: C6 H10 O
NMR Predictor: Predict (works with chrome or firefox)
Also(can) Contains: (E)-3-hexenal 2.00% to 8.00%
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: 316  cis-3-hexenal
Flavis Number: 05.075 (Old)
DG SANTE Food Flavourings: 05.075  hex-3(cis)-enal
FEMA Number: 2561  cis-3-hexenal
FDA Mainterm: CIS-3-HEXENAL
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 92.00 to 100.00 % sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity: 0.97600 to 0.98600 @  25.00 °C.
Pounds per Gallon - (est).: 8.121 to  8.205
Refractive Index: 1.42700 to 1.43500 @  20.00 °C.
Boiling Point: 20.00 °C. @ 0.20 mm Hg
Vapor Pressure: 11.202000 mm/Hg @ 25.00 °C. (est)
Flash Point: 111.00 °F. TCC ( 43.89 °C. )
logP (o/w): 1.432 (est)
Soluble in:
 alcohol
 water, slightly
 water, 5261 mg/L @ 25 °C (est)
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
Odor Type: green
Odor Strength: high ,
recommend smelling in a 1.00 % solution or less
 green  fatty  grassy  weedy  fruity  apple  
Odor Description:
at 1.00 % in dipropylene glycol. 
green fatty grassy weedy fruity apple
Luebke, William tgsc, (1990)
 sharp  green  grassy  apple cooked apple  apple skin  
Taste Description:
sharp green grassy cooked apple apple skin
Substantivity: 240 Hour(s)
  
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
Synonyms   Articles   Notes   Search   Top
Suppliers:
Bedoukian Research
cis-3-HEXEN-1-AL (50% IN TRIACETIN)
≥92.0%, Kosher
Odor: powerful green, grassy, apple-like
Use: Powerful and diffusive. Imparts a natural green top note to herbaceous and floral compositions.
Flavor: Sharp, green, grassy
Excellent topnote for a variety of flavors especially seedy notes for raspberry, fresh notes to apple, other fruits, and berries, and adds fresh green notes to tomato and other vegetables.
Bedoukian Research
cis-3-HEXEN-1-AL (NEAT)
≥92.5%, Kosher
Odor: powerful, green, grassy apple-like
Use: Powerful and diffusive. Imparts a natural green top note to herbaceous and floral compositions.
Flavor: Sharp, green, grassy
Excellent topnote for a variety of flavors especially seedy notes for raspberry, fresh notes to apple, other fruits, and berries, and adds fresh green notes to tomato and other vegetables.
CTC Organics
cis-3-hexenal
M&U International
cis-3-HEXENAL
Penta International
cis-3-HEXENAL (50% IN TRIACETIN), Kosher
Penta International
cis-3-HEXENAL 50% IN CIS-3-HEXENOL, Kosher
Penta International
cis-3-HEXENAL NATURAL IN ETOH, Kosher
Penta International
cis-3-HEXENAL NATURAL IN PROPYLENE GLYCOL, Kosher
Penta International
cis-3-HEXENAL PURE, Kosher
Reincke & Fichtner
cis-3-Hexenal
Santa Cruz Biotechnology
For experimental / research use only.
cis-3-Hexenal
Sigma-Aldrich
cis-3-Hexenal solution, 50% in triacetin, stabilized
Odor: apple; grape; lilac; orange; floral; pear; pineapple; strawberry; green; vegetable
Certified Food Grade Products
Treatt
cis-3-Hexenal 50%
ZEON Chemicals
cis-3-Hexenal
Synonyms   Articles   Notes   Search   Top
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 10 - Flammable.
R 22 - Harmful if swallowed.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
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 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
 
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:
gavage-rat LD50  [sex: M/F] 1560 mg/kg
(Palanker & Lewis, 1979)

oral-rat LD50  1560 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 709, 1982.

Dermal Toxicity:
skin-rabbit LD50 3700 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 709, 1982.

Inhalation Toxicity:
Not determined
Synonyms   Articles   Notes   Search   Top
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for (Z)-3-hexenal usage levels up to:
  0.5000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 4.10 (μg/capita/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: 3
Click here to view publication 3
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): -0.20000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -5.00000
fruit ices: -5.00000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -5.00000
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: --
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):
Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 6 (FGE.06): Straight-and branched-chain aliphatic unsatured primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1 and 4
View page or View pdf
Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to Flavouring Group Evaluation 5: Esters of 23 branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and 24 branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5
View page or View pdf
Flavouring Group Evaluation 6, Revision 1 (FGE.06Rev1) - 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 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 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
Safety and efficacy of non-conjugated and accumulated unsaturated straight-chain and branched-chain, aliphatic primary alcohols, aldehydes, acids, acetals and esters belonging to chemical group 4 when used as flavourings for all animal species
View page or View pdf
EPI System: View
EPA Substance Registry Services (TSCA): 6789-80-6
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 643941
National Institute of Allergy and Infectious Diseases: Data
WISER: UN 1207
WGK Germany: 1
 (Z)-hex-3-enal
Chemidplus: 0006789806
RTECS: MP5940000 for cas# 6789-80-6
Synonyms   Articles   Notes   Search   Top
References:
 (Z)-hex-3-enal
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 6789-80-6
Pubchem (cid): 643941
Pubchem (sid): 134987975
Flavornet: 6789-80-6
Pherobase: View
Synonyms   Articles   Notes   Search   Top
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
KEGG (GenomeNet): C16310
HMDB (The Human Metabolome Database): HMDB40264
FooDB: FDB008085
Export Tariff Code: 3302.90.0050
Typical G.C.
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
For Odor
No odor group found for these
 propyl 2-methyl butyrateFL/FR
aldehydic
 fresh carbaldehydeFR
isofreshalFR
 green hexanalFL/FR
 octanal (aldehyde C-8)FL/FR
 octane nitrileFR
alliaceous
 dibutyl sulfideFL/FR
balsamic
 guaiyl acetateFL/FR
camphoreous
beta-homocyclocitralFL/FR
citrus
 citronellal / methyl anthranilate schiff's baseFR
 litsea cubeba fruit oilFL/FR
2-tetradecenalFL/FR
earthy
5-cyclopropyl-3(or 2),4-dimethyl octahydro-4,7-methanoinden-5-ol 
 methyl (E)-3-hexenoateFL/FR
ethereal
 ethyl acetateFL/FR
3-decen-2-oneFL/FR
(E,Z)-2,6-dodecadienalFL/FR
 methyl 2-hexenoateFL/FR
6-methyl-5-hepten-2-one propylene glycol acetalFL/FR
2-nonenalFL/FR
(E)-2-nonenalFL/FR
2-octenalFL/FR
fermented
 hexanal diethyl acetalFL/FR
floral
gamma-damasconeFR
(Z)-alpha-damasconeFL/FR
alpha-damasconeFL/FR
 gardenia oxideFR
 methyl citronellateFL/FR
 mimosa absolute franceFL/FR
fruity
 acetaldehyde dihexyl acetalFL/FR
 acetaldehyde hexyl isoamyl acetalFL/FR
 amyl 2-methyl butyrateFL/FR
 amyl isobutyrateFL/FR
 amyl isovalerateFL/FR
isoamyl octanoateFL/FR
 apple ketalFL/FR
 benzyl isovalerateFL/FR
 butyl isovalerateFL/FR
 cyclohexyl butyrateFL/FR
(E)-alpha-damasconeFL/FR
 diethyl malonateFL/FR
 eriocephalus punctulatus flower oilFR
 ethyl (E)-2-decenoateFL/FR
 ethyl 2-methyl butyrateFL/FR
 ethyl 3,5,5-trimethyl hexanoateFR
 ethyl acetoacetateFL/FR
 ethyl isovalerateFL/FR
 ethyl valerateFL/FR
 fruity ketalFL/FR
 geranyl 2-methyl butyrateFL/FR
 green acetateFR
(Z)-3-hexen-1-yl isobutyrateFL/FR
 hexyl (E)-tiglateFL/FR
 hexyl acetateFL/FR
 hexyl isovalerateFL/FR
 methyl 2-methyl butyrateFL/FR
 methyl 3-nonenoateFL/FR
2-methyl butyl butyrateFL/FR
 methyl isovalerateFL/FR
2-methyl-2-pentenalFL/FR
 nonyl isovalerateFL/FR
 octen-1-yl cyclopentanoneFL/FR
 propyl heptanoateFL/FR
isopropyl isovalerateFL/FR
 propyl isovalerateFL/FR
(E,E)-5,6,7,7-tetramethyl-2,5-octadien-4-oneFR
(E)-2-undecenalFL/FR
green
 alfalfa absoluteFR
 alfalfa oilFL/FR
 bark carbaldehydeFR
 butyl heptanoateFL/FR
sec-butyl-3-methyl but-2-ene thioateFL/FR
 cilantro leaf oilFL/FR
2,6-dimethyl octanalFL/FR
3,7-dimethyl-6-octenoic acidFL/FR
 ethyl (E,Z)-2,4-decadienoateFL/FR
 green note propionateFL/FR
 heptanal (aldehyde C-7)FL/FR
(Z)-3-hepten-1-olFL/FR
3-hepten-2-oneFL/FR
(Z)-4-heptenalFL/FR
2-heptyl furanFL/FR
 heptyl heptanoateFL/FR
 hexanal (aldehyde C-6)FL/FR
 hexanal dihexyl acetalFL/FR
(Z)-3-hexen-1-yl 2-methyl butyrateFL/FR
(E)-2-hexen-1-yl butyrateFL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
(E)-2-hexen-1-yl propionateFL/FR
(Z)-3-hexen-1-yl valerateFL/FR
(E)-2-hexen-1-yl valerateFL/FR
(E)-2-hexenal propylene glycol acetalFL/FR
 hexyl 2-methyl butyrateFL/FR
 hexyl butyrateFL/FR
alpha-hexyl cinnamaldehyde dimethyl acetalFR
 hexyl isobutyrateFL/FR
 lilac acetaldehydeFL/FR
 marigold pot absoluteFL/FR
1-methoxy-2,7-octadiene 
(E,Z)-3,6-nonadien-1-olFL/FR
(Z)-2-nonen-1-olFL/FR
(E)-2-nonen-1-olFL/FR
2-nonene nitrileFR
3-octyl formateFL/FR
(E)-2-pentenalFL/FR
 phenoxyethyl isobutyrateFL/FR
 propyl tiglateFL/FR
 propylene acetalFL/FR
3,5,5-trimethyl hexanolFL/FR
1,5-undecadien-4-yl acetate 
herbal
3-octyl acetateFL/FR
laevo-perillaldehydeFL/FR
muguet
4-isobutyl 1-(3-methoxy-2-propen-1-yl) benzeneFR
4-ethyl 1-(3-methoxy-2-propen-1-yl) benzeneFR
4-methyl 1-(3-methoxy-2-propen-1-yl) benzeneFR
4-propyl 1-(3-methoxy-2-propen-1-yl) benzeneFR
soapy
 methyl anthranilate / hexyl cinnamaldehyde schiff's baseFR
spicy
 cinnamyl isovalerateFL/FR
 cumin seed absoluteFL/FR
waxy
9-decenoic acidFL/FR
 ethyl decanoateFL/FR
 heptyl octanoateFL/FR
2,4-nonadien-1-olFL/FR
 propyl decanoateFL/FR
woody
lariciu pine needle oilFR
 
For Flavor
 
No flavor group found for these
 acetaldehyde hexyl isoamyl acetalFL/FR
 amyl 2-methyl butyrateFL/FR
 amyl isobutyrateFL/FR
 amyl isovalerateFL/FR
 apple ketalFL/FR
 ascorbic acidFL
sec-butyl-3-methyl but-2-ene thioateFL/FR
 cyclohexyl butyrateFL/FR
5-cyclopropyl-3(or 2),4-dimethyl octahydro-4,7-methanoinden-5-ol 
(Z)-alpha-damasconeFL/FR
9-decen-2-oneFL
2-ethyl pyridineFL
 fruity ketalFL/FR
 furfuryl hexanoateFL
3-(2-furyl) acroleinFL
 geranyl 2-methyl butyrateFL/FR
 green hexanalFL/FR
 guaiyl acetateFL/FR
(E,E)-2,4-heptadien-1-olFL
(Z)-3-hepten-1-olFL/FR
2-heptenoic acidFL
 hexanal butane-2,3-diol acetalFL
 hexanal diethyl acetalFL/FR
 hexanal dihexyl acetalFL/FR
(E)-3-hexenalFL
2-hexenal diethyl acetalFL
(E)-2-hexenal propylene glycol acetalFL/FR
(Z)-3-hexenoic acidFL
 hexyl (E)-2-hexenoateFL
2-hexyl acetateFL
1-methoxy-2,7-octadiene 
 methyl 2-hexenoateFL/FR
2-methyl butyl butyrateFL/FR
6-methyl octanalFL
3-(methyl thio) hexanalFL
6-methyl-5-hepten-2-one propylene glycol acetalFL/FR
 nonyl isovalerateFL/FR
(E,E)-3,5-octadien-2-oneFL
2-octenalFL/FR
 propyl 2-methyl butyrateFL/FR
 propyl decanoateFL/FR
isopropyl isovalerateFL/FR
 propyl isovalerateFL/FR
2-propyl pyridineFL
 propyl tiglateFL/FR
 propylene acetalFL/FR
2-tetradecenalFL/FR
1,5-undecadien-4-yl acetate 
(±)-3-(methyl thio) heptanalFL
aldehydic
 octanal (aldehyde C-8)FL/FR
aromatic
laevo-perillaldehydeFL/FR
citrus
 cilantro leaf oilFL/FR
 litsea cubeba fruit oilFL/FR
coconut
 butyl heptanoateFL/FR
cooling
beta-homocyclocitralFL/FR
creamy
3-hepten-2-oneFL/FR
estery
 ethyl acetoacetateFL/FR
ethereal
 ethyl acetateFL/FR
fatty
2,4-decadienalFL
(E,E)-2,4-heptadienalFL
2-heptyl furanFL/FR
2,4-nonadien-1-olFL/FR
2,4-nonadienalFL
(Z)-2-nonen-1-olFL/FR
2-nonenalFL/FR
floral
3,7-dimethyl-6-octenoic acidFL/FR
 methyl citronellateFL/FR
fruity
isoamyl octanoateFL/FR
 benzyl isovalerateFL/FR
 butyl isovalerateFL/FR
 cinnamyl isovalerateFL/FR
alpha-damasconeFL/FR
(E)-alpha-damasconeFL/FR
 diethyl malonateFL/FR
 ethyl (E)-2-decenoateFL/FR
 ethyl 2-methyl butyrateFL/FR
 ethyl isovalerateFL/FR
 ethyl valerateFL/FR
(Z)-3-hexen-1-yl isobutyrateFL/FR
(E)-2-hexenal diethyl acetalFL
 hexyl acetateFL/FR
 lilac acetaldehydeFL/FR
 methyl (E)-3-nonenoateFL
 methyl 2-methyl butyrateFL/FR
 methyl 3-nonenoateFL/FR
 methyl isovalerateFL/FR
2-methyl-2-pentenalFL/FR
 octen-1-yl cyclopentanoneFL/FR
green
 acetaldehyde dihexyl acetalFL/FR
 alfalfa oilFL/FR
3-decen-2-oneFL/FR
 dibutyl sulfideFL/FR
 dihydroxyacetophenone (mixed isomers)FL
2,6-dimethyl octanalFL/FR
(E,Z)-2,6-dodecadienalFL/FR
 ethyl (E,Z)-2,4-decadienoateFL/FR
 green note propionateFL/FR
 heptanal (aldehyde C-7)FL/FR
(Z)-4-heptenalFL/FR
(E)-2-heptenalFL
 heptyl heptanoateFL/FR
2,4-hexadienalFL
 hexanal (aldehyde C-6)FL/FR
(Z)-3-hexen-1-yl 2-methyl butyrateFL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
(E)-2-hexen-1-yl butyrateFL/FR
(E)-2-hexen-1-yl propionateFL/FR
(E)-2-hexen-1-yl valerateFL/FR
(Z)-3-hexen-1-yl valerateFL/FR
 hexyl (E)-tiglateFL/FR
 hexyl 2-methyl butyrateFL/FR
 hexyl butyrateFL/FR
 hexyl isobutyrateFL/FR
 hexyl isovalerateFL/FR
2-hexyl pyridineFL
 marigold pot absoluteFL/FR
 methyl (E)-3-hexenoateFL/FR
4-methyl-2-pentenalFL
(E,Z)-3,6-nonadien-1-olFL/FR
(E)-2-nonen-1-olFL/FR
(E)-2-nonenalFL/FR
(E,E)-2,4-octadienalFL
2,4-octadienalFL
3-octyl acetateFL/FR
(E)-2-pentenalFL/FR
 phenoxyethyl isobutyrateFL/FR
3,5,5-trimethyl hexanolFL/FR
spicy
 cumin seed absoluteFL/FR
waxy
9-decenoic acidFL/FR
 ethyl decanoateFL/FR
 heptyl octanoateFL/FR
 mimosa absolute franceFL/FR
3-octyl formateFL/FR
 propyl heptanoateFL/FR
(E)-2-undecenalFL/FR
 
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Potential Uses:
 appleFR
 bananaFR
 bean 
 berryFR
 blackberryFR
 currant redFR
 grapeFR
 grass 
 greenFR
 hyacinth jacintheFR
 leaf 
 leekFL
 lilac lilas syringaFR
 pea green pea 
 plumFR
 strawberry leaf 
 tea greenFR
 tomato leafFR
 trassi 
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Occurrence (nature, food, other): note
 apple fruit
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 banana fruit 469 ppm
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 blackberry fruit
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 capsicum
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 currant red currant fruit
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 endive
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 ginger
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 grape
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 guava fruit headspace reunion @ 2.00%
Data  GC  Search Trop  Picture
 lallemantia peltata (l.) fisch. et mey. oil turkey @ 8.30%
Data  GC  Search Trop  Picture
 leek
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 lovage leaf
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 malus sieversii
PbMd  Search Trop  Picture
 mango fruit
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 plum fruit
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 potato chip
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 raspberry red raspberry fruit
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 strawberry wild strawberry fruit
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 tea black tea
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 tea green tea
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 tea rooibos tea
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 tomato
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 tomato 1063 ppm
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 trassi cooked trassi
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Synonyms:
(Z)-hex-3-en-1-al
(3Z)-hex-3-enal
(Z)-hex-3-enal
 hex-3(cis)-enal
(Z)-3-hexen-1-al
cis-3-hexen-1-al
cis-3-hexen-1-al (50% in triacetin)
cis-3-hexen-1-al (neat)
(Z)-3-hexenal
3-(Z)-hexenal
cis-3-hexenal
cis-3-hexenal (50% in triacetin)
cis-3-hexenal pure
3-hexenal, (3Z)-
3-hexenal, (Z)-
3-hexenal, cis-
(Z)-beta,gamma-hexylenic aldehyde
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Articles:
Info: cis-3-HEXENAL, trans-2-HEXENAL and 'GREEN GRASS' SMELL
US Patents: Derivatives of cis-3-hexenol and process for producing compositions of matter containing cis-3-hexenal and products produced thereby and organoleptic uses thereof
PubMed: Key volatile aroma compounds of three black velvet tamarind (Dialium) fruit species.
US Patents: Uses of hexenol derivatives in augementing or enhancing the aroma or taste of smoking tobacco compositions and smoking tobacco articles
PubMed: Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis.
US Patents: Compositions of matter containing cis-3-hexenal
PubMed: Comparative analysis of aroma compounds and sensorial features of strawberry and lemon guavas (Psidium cattleianum Sabine).
PubMed: The 9-lipoxygenase Osr9-LOX1 interacts with the 13-lipoxygenase-mediated pathway to regulate resistance to chewing and piercing-sucking herbivores in rice.
PubMed: Model studies on the key aroma compounds formed by an oxidative degradation of ω-3 fatty acids initiated by either copper(II) ions or lipoxygenase.
PubMed: Analyzing blends of herbivore-induced volatile organic compounds with factor analysis: revisiting "cotton plant, Gossypium hirsutum L., defense in response to nitrogen fertilization".
PubMed: Influence of phenols mass fraction in olive (Olea europaea L.) paste on volatile compounds in Buža cultivar virgin olive oil.
PubMed: Production of phenolics and the emission of volatile organic compounds by perennial ryegrass (Lolium perenne L.)/Neotyphodium lolii association as a response to infection by Fusarium poae.
PubMed: Odour-active compounds in guava (Psidium guajava L. cv. Red Suprema).
PubMed: Plasma membrane potential depolarization and cytosolic calcium flux are early events involved in tomato (Solanum lycopersicon) plant-to-plant communication.
PubMed: Kinetic study of the daytime atmospheric fate of (Z)-3-hexenal.
PubMed: Volatile generation in bell peppers during frozen storage and thawing using selected ion flow tube mass spectrometry (SIFT-MS).
PubMed: Differential metabolisms of green leaf volatiles in injured and intact parts of a wounded leaf meet distinct ecophysiological requirements.
PubMed: Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds.
PubMed: Gastrophysa polygoni herbivory on Rumex confertus: single leaf VOC induction and dose dependent herbivore attraction/repellence to individual compounds.
PubMed: Volatile composition of four southern highbush blueberry cultivars and effect of growing location and harvest date.
PubMed: Effect of enzymes on strawberry volatiles during storage, at different ripeness level, in different cultivars, and during eating.
PubMed: Effect of enzyme activity and frozen storage on jalapeño pepper volatiles by selected ion flow tube-mass spectrometry.
PubMed: Fusarium infection in maize: volatile induction of infected and neighboring uninfected plants has the potential to attract a pest cereal leaf beetle, Oulema melanopus.
PubMed: Specific regulation of pyrethrin biosynthesis in Chrysanthemum cinerariaefolium by a blend of volatiles emitted from artificially damaged conspecific plants.
PubMed: Cereal crop volatile organic compound induction after mechanical injury, beetle herbivory (Oulema spp.), or fungal infection (Fusarium spp.).
PubMed: Effects of n-hexanal on dopamine release in the striatum of living rats.
PubMed: Microdistillation and analysis of volatiles from eight ornamental Salvia taxa.
PubMed: Relation between developmental stage, sensory properties, and volatile content of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi).
PubMed: Comparison of volatile release in tomatillo and different varieties of tomato during chewing.
PubMed: Comparison of tomatillo and tomato volatile compounds in the headspace by selected ion flow tube mass spectrometry (SIFT-MS).
PubMed: The tea weevil, Myllocerinus aurolineatus, is attracted to volatiles induced by conspecifics.
PubMed: Characteristic aroma-active compounds of Korean perilla (Perilla frutescens Britton) leaf.
PubMed: Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests.
PubMed: In situ investigation of leaf water status by portable unilateral nuclear magnetic resonance.
PubMed: Direct fungicidal activities of C6-aldehydes are important constituents for defense responses in Arabidopsis against Botrytis cinerea.
PubMed: Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis.
PubMed: Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from moroccan black olives.
PubMed: A novel lipoxygenase gene from developing rice seeds confers dual position specificity and responds to wounding and insect attack.
PubMed: Cut-induced VOC emissions from agricultural grasslands.
PubMed: Genetic diversity of volatile components in Xinjiang Wild Apple (Malus sieversii).
PubMed: The atmospheric photolysis of E-2-hexenal, Z-3-hexenal and E,E-2,4-hexadienal.
PubMed: ETR1-, JAR1- and PAD2-dependent signaling pathways are involved in C6-aldehyde-induced defense responses of Arabidopsis.
PubMed: Role of the lipoxygenase/lyase pathway of host-food plants in the host searching behavior of two parasitoid species, Cotesia glomerata and Cotesia plutellae.
PubMed: Potent odorants characterize the aroma quality of leaves and stalks in raw and boiled celery.
PubMed: Comparison of volatile constituents of Persicaria odorata(Lour.) Soják (Polygonum odoratum Lour.) and Persicaria hydropiper L. Spach (Polygonum hydropiper L.).
PubMed: Characterization of (E,E,Z)-2,4,6-nonatrienal as a character impact aroma compound of oat flakes.
PubMed: Volatile C6-aldehydes and Allo-ocimene activate defense genes and induce resistance against Botrytis cinerea in Arabidopsis thaliana.
PubMed: Rapid determination of C6-aldehydes in tomato plant emission by gas chromatography-mass spectrometry and solid-phase microextraction with on-fiber derivatization.
PubMed: Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis.
PubMed: Some unusual minor volatile components of tomato.
PubMed: Stimulation of the lipoxygenase pathway is associated with systemic resistance induced in bean by a nonpathogenic Pseudomonas strain.
PubMed: Volatile constituents and key odorants in leaves, buds, flowers, and fruits of Laurus nobilis L.
PubMed: Airborne signals prime plants against insect herbivore attack.
PubMed: Flux of organic compounds from grass measured by relaxed eddy accumulation technique.
PubMed: Volatile constituents of uncooked rhubarb (Rheum rhabarbarum L.) stalks.
PubMed: Odor-active compounds of Iberian hams with different aroma characteristics.
PubMed: Character impact odorants of the apple cultivars Elstar and Cox Orange.
PubMed: Application of the porapak q column extraction method for tomato flavor volatile analysis.
PubMed: Characterization of the most odor-active compounds of Iberian ham headspace.
PubMed: The homolytic and heterolytic fatty acid hydroperoxide lyase-like activities of hematin.
PubMed: On-line analysis of reactive VOCs from urban lawn mowing.
PubMed: Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments.
PubMed: Potato tubers exhibit both homolytic and heterolytic hydroperoxide fatty acid-cleaving activities.
PubMed: Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques.
PubMed: Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden).
PubMed: Aroma chemicals isolated and identified from leaves of Aloe arborescens Mill. Var. Natalensis Berger.
PubMed: Overexpression of a cytoplasm-localized allene oxide synthase promotes the wound-induced accumulation of jasmonic acid in transgenic tobacco.
PubMed: Molecular cloning and expression of Arabidopsis fatty acid hydroperoxide lyase.
PubMed: Characterization of aroma volatiles in tomatoes by sensory analyses.
PubMed: Photosynthetic photon flux, photoperiod, and temperature effects on emissions of (Z)-3-hexenal, (Z)-3-hexenol, and (Z)-3-hexenyl acetate from lettuce.
PubMed: A system and methodology for measuring volatile organic compounds produced by hydroponic lettuce in a controlled environment.
PubMed: Diurnal cycle of emission of induced volatile terpenoids by herbivore-injured cotton plant.
PubMed: Isolation and identification of allelochemicals that attract the larval parasitoid,Cotesia marginiventris (Cresson), to the microhabitat of one of its hosts.
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