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

(Z)-3-hexenal
cis-3-hexenal

Sponsors

Flavor Demo Formulas
Name:(Z)-hex-3-enal
CAS Number: 6789-80-6Picture of molecule3D/inchi
% 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:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: CIS-3-HEXENAL
 
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)
 
Organoleptic Properties:
Odor Type: green
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
Substantivity:240 hour(s) at 100.00 %
green fatty grassy weedy fruity apple
Odor Description:at 1.00 % in dipropylene glycol. green fatty grassy weedy fruity apple
Luebke, William tgsc, (1990)
Odor sample from: Bedoukian Research, Inc.
Flavor Type: green
">sharp green grassy apple cooked apple apple skin
Taste Description: sharp green grassy cooked apple apple skin
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
cis-3-HEXEN-1-AL (50% IN TRIACETIN) ≥92.0%, Kosher
Odor Description:powerful green, grassy, apple-like
Powerful and diffusive. Imparts a natural green top note to herbaceous and floral compositions.
Taste Description: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.
Sigma-Aldrich
cis-3-Hexenal solution, 50% in triacetin, stabilized
Odor Description:apple; grape; lilac; orange; floral; pear; pineapple; strawberry; green; vegetable
Taste Description:apple
Synerzine
cis-3-Hexenal (50% in triacetin)
Odor Description:powerful green, grassy, apple-like
Taste Description:Sharp, green, grassy
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
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.
BOC Sciences
For experimental / research use only.
cis-3-HEXEN-1-AL (NEAT) 97.0% (sum of isomers)
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
Synerzine
cis-3-Hexenal (50% in triacetin)
Treatt
cis-3-Hexenal 50%
ZEON Chemicals
cis-3-Hexenal
 
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
 
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
 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: --
 
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
 
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
 
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
 
Potential Blenders and core components note
For Odor
No odor group found for these
propyl 2-methyl butyrate
FL/FR
aldehydic
aldehydic
fresh carbaldehyde
FR
iso
freshal
FR
green hexanal
FL/FR
octanal (aldehyde C-8)
FL/FR
octane nitrile
FR
alliaceous
dibutyl sulfide
FL/FR
balsamic
guaiyl acetate
FL/FR
camphoreous
beta-homo
cyclocitral
FL/FR
citrus
citronellal / methyl anthranilate schiff's base
FR
litsea cubeba fruit oil
FL/FR
2-
tetradecenal
FL/FR
ethereal
ethyl acetate
FL/FR
fatty
3-
decen-2-one
FL/FR
(E,Z)-2,6-
dodecadienal
FL/FR
methyl 2-hexenoate
FL/FR
6-
methyl-5-hepten-2-one propylene glycol acetal
FL/FR
(E)-2-
nonenal
FL/FR
2-
nonenal
FL/FR
2-
octenal
FL/FR
fermented
hexanal diethyl acetal
FL/FR
floral
(Z)-alpha-
damascone
FL/FR
gamma-
damascone
FR
alpha-
damascone
FL/FR
gardenia oxide
FR
methyl citronellate
FL/FR
mimosa absolute france
FL/FR
fruity
acetaldehyde dihexyl acetal
FL/FR
acetaldehyde hexyl isoamyl acetal
FL/FR
amyl 2-methyl butyrate
FL/FR
amyl isobutyrate
FL/FR
amyl isovalerate
FL/FR
iso
amyl octanoate
FL/FR
apple ketal
FL/FR
benzyl isovalerate
FL/FR
butyl isovalerate
FL/FR
cyclohexyl butyrate
FL/FR
(E)-alpha-
damascone
FL/FR
diethyl malonate
FL/FR
eriocephalus punctulatus flower oil
FR
ethyl (E)-2-decenoate
FL/FR
ethyl 2-methyl butyrate
FL/FR
ethyl 3,5,5-trimethyl hexanoate
FR
ethyl acetoacetate
FL/FR
ethyl isovalerate
FL/FR
ethyl valerate
FL/FR
fruity ketal
FL/FR
geranyl 2-methyl butyrate
FL/FR
green acetate
FR
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
hexyl (E)-tiglate
FL/FR
hexyl acetate
FL/FR
hexyl isovalerate
FL/FR
methyl 2-methyl butyrate
FL/FR
methyl 3-nonenoate
FL/FR
2-
methyl butyl butyrate
FL/FR
methyl isovalerate
FL/FR
2-
methyl-2-pentenal
FL/FR
nonyl isovalerate
FL/FR
octen-1-yl cyclopentanone
FL/FR
propyl heptanoate
FL/FR
propyl isovalerate
FL/FR
iso
propyl isovalerate
FL/FR
(E,E)-5,6,7,7-
tetramethyl-2,5-octadien-4-one
FR
(E)-2-
undecenal
FL/FR
green
alfalfa absolute
FR
alfalfa oil
FL/FR
bark carbaldehyde
FR
butyl heptanoate
FL/FR
sec-
butyl-3-methyl but-2-ene thioate
FL/FR
cilantro leaf oil
FL/FR
2,6-
dimethyl octanal
FL/FR
3,7-
dimethyl-6-octenoic acid
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
green note propionate
FL/FR
heptanal (aldehyde C-7)
FL/FR
(Z)-3-
hepten-1-ol
FL/FR
3-
hepten-2-one
FL/FR
(Z)-4-
heptenal
FL/FR
2-
heptyl furan
FL/FR
heptyl heptanoate
FL/FR
hexanal (aldehyde C-6)
FL/FR
hexanal dihexyl acetal
FL/FR
(Z)-3-
hexen-1-yl 2-methyl butyrate
FL/FR
(E)-2-
hexen-1-yl butyrate
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(E)-2-
hexen-1-yl propionate
FL/FR
(E)-2-
hexen-1-yl valerate
FL/FR
(Z)-3-
hexen-1-yl valerate
FL/FR
(E)-2-
hexenal propylene glycol acetal
FL/FR
hexyl 2-methyl butyrate
FL/FR
hexyl butyrate
FL/FR
alpha-
hexyl cinnamaldehyde dimethyl acetal
FR
hexyl isobutyrate
FL/FR
lilac acetaldehyde
FL/FR
marigold pot absolute
FL/FR
methyl (E)-3-hexenoate
FL/FR
(E,Z)-3,6-
nonadien-1-ol
FL/FR
(Z)-2-
nonen-1-ol
FL/FR
(E)-2-
nonen-1-ol
FL/FR
2-
nonene nitrile
FR
3-
octyl formate
FL/FR
(E)-2-
pentenal
FL/FR
phenoxyethyl isobutyrate
FL/FR
propyl tiglate
FL/FR
propylene acetal
FL/FR
3,5,5-
trimethyl hexanol
FL/FR
herbal
3-
octyl acetate
FL/FR
laevo-
perillaldehyde
FL/FR
muguet
4-iso
butyl 1-(3-methoxy-2-propen-1-yl) benzene
FR
4-
ethyl 1-(3-methoxy-2-propen-1-yl) benzene
FR
4-
methyl 1-(3-methoxy-2-propen-1-yl) benzene
FR
4-
propyl 1-(3-methoxy-2-propen-1-yl) benzene
FR
soapy
methyl anthranilate / hexyl cinnamaldehyde schiff's base
FR
spicy
cinnamyl isovalerate
FL/FR
cumin seed absolute
FL/FR
waxy
9-
decenoic acid
FL/FR
ethyl decanoate
FL/FR
heptyl octanoate
FL/FR
2,4-
nonadien-1-ol
FL/FR
propyl decanoate
FL/FR
woody
lariciu
pine needle oil
FR
For Flavor
No flavor group found for these
acetaldehyde hexyl isoamyl acetal
FL/FR
amyl 2-methyl butyrate
FL/FR
amyl isobutyrate
FL/FR
amyl isovalerate
FL/FR
ascorbic acid
FL
sec-
butyl-3-methyl but-2-ene thioate
FL/FR
cyclohexyl butyrate
FL/FR
(Z)-alpha-
damascone
FL/FR
9-
decen-2-one
FL
2-
ethyl pyridine
FL
furfuryl hexanoate
FL
3-(2-
furyl) acrolein
FL
geranyl 2-methyl butyrate
FL/FR
guaiyl acetate
FL/FR
(E,E)-2,4-
heptadien-1-ol
FL
(Z)-3-
hepten-1-ol
FL/FR
2-
heptenoic acid
FL
hexanal butane-2,3-diol acetal
FL
hexanal diethyl acetal
FL/FR
hexanal dihexyl acetal
FL/FR
(E)-3-
hexenal
FL
2-
hexenal diethyl acetal
FL
(E)-2-
hexenal propylene glycol acetal
FL/FR
(Z)-3-
hexenoic acid
FL
hexyl (E)-2-hexenoate
FL
2-
hexyl acetate
FL
methyl 2-hexenoate
FL/FR
6-
methyl octanal
FL
3-(
methyl thio) hexanal
FL
6-
methyl-5-hepten-2-one propylene glycol acetal
FL/FR
nonyl isovalerate
FL/FR
(E,E)-3,5-
octadien-2-one
FL
2-
octenal
FL/FR
propyl 2-methyl butyrate
FL/FR
propyl decanoate
FL/FR
propyl isovalerate
FL/FR
iso
propyl isovalerate
FL/FR
2-
propyl pyridine
FL
propyl tiglate
FL/FR
propylene acetal
FL/FR
2-
tetradecenal
FL/FR
(±)-3-(
methyl thio) heptanal
FL
aldehydic
aldehydic
octanal (aldehyde C-8)
FL/FR
aromatic
laevo-
perillaldehyde
FL/FR
citrus
cilantro leaf oil
FL/FR
litsea cubeba fruit oil
FL/FR
cooling
beta-homo
cyclocitral
FL/FR
creamy
3-
hepten-2-one
FL/FR
estery
ethyl acetoacetate
FL/FR
ethereal
ethyl acetate
FL/FR
fatty
2,4-
decadienal
FL
(E,E)-2,4-
heptadienal
FL
2-
heptyl furan
FL/FR
2,4-
nonadien-1-ol
FL/FR
2,4-
nonadienal
FL
(Z)-2-
nonen-1-ol
FL/FR
2-
nonenal
FL/FR
floral
3,7-
dimethyl-6-octenoic acid
FL/FR
methyl citronellate
FL/FR
fruity
iso
amyl octanoate
FL/FR
apple ketal
FL/FR
benzyl isovalerate
FL/FR
butyl heptanoate
FL/FR
butyl isovalerate
FL/FR
cinnamyl isovalerate
FL/FR
alpha-
damascone
FL/FR
(E)-alpha-
damascone
FL/FR
diethyl malonate
FL/FR
ethyl (E)-2-decenoate
FL/FR
ethyl 2-methyl butyrate
FL/FR
ethyl isovalerate
FL/FR
ethyl valerate
FL/FR
fruity ketal
FL/FR
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
hexyl acetate
FL/FR
lilac acetaldehyde
FL/FR
methyl (E)-3-nonenoate
FL
methyl 2-methyl butyrate
FL/FR
methyl 3-nonenoate
FL/FR
2-
methyl butyl butyrate
FL/FR
methyl isovalerate
FL/FR
2-
methyl-2-pentenal
FL/FR
octen-1-yl cyclopentanone
FL/FR
green
acetaldehyde dihexyl acetal
FL/FR
alfalfa oil
FL/FR
3-
decen-2-one
FL/FR
dibutyl sulfide
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
2,6-
dimethyl octanal
FL/FR
(E,Z)-2,6-
dodecadienal
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
green note propionate
FL/FR
heptanal (aldehyde C-7)
FL/FR
(E)-2-
heptenal
FL
(Z)-4-
heptenal
FL/FR
heptyl heptanoate
FL/FR
2,4-
hexadienal
FL
hexanal (aldehyde C-6)
FL/FR
(Z)-3-
hexen-1-yl 2-methyl butyrate
FL/FR
(E)-2-
hexen-1-yl butyrate
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(E)-2-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl valerate
FL/FR
(E)-2-
hexen-1-yl valerate
FL/FR
(E)-2-
hexenal diethyl acetal
FL
hexyl (E)-tiglate
FL/FR
hexyl 2-methyl butyrate
FL/FR
hexyl butyrate
FL/FR
hexyl isobutyrate
FL/FR
hexyl isovalerate
FL/FR
2-
hexyl pyridine
FL
marigold pot absolute
FL/FR
methyl (E)-3-hexenoate
FL/FR
4-
methyl-2-pentenal
FL
(E,Z)-3,6-
nonadien-1-ol
FL/FR
(E)-2-
nonen-1-ol
FL/FR
(E)-2-
nonenal
FL/FR
(E,E)-2,4-
octadienal
FL
2,4-
octadienal
FL
3-
octyl acetate
FL/FR
(E)-2-
pentenal
FL/FR
phenoxyethyl isobutyrate
FL/FR
3,5,5-
trimethyl hexanol
FL/FR
herbal
green hexanal
FL/FR
spicy
cumin seed absolute
FL/FR
waxy
9-
decenoic acid
FL/FR
ethyl decanoate
FL/FR
heptyl octanoate
FL/FR
mimosa absolute france
FL/FR
3-
octyl formate
FL/FR
propyl heptanoate
FL/FR
(E)-2-
undecenal
FL/FR
 
Potential Uses:
FRapple
FRbanana
 bean
FRberry
FRblackberry
FRcurrant red currant
FRgrape
 grass
FRgreen
FRhyacinth
 leaf
FLleek
FRlilac
 pea green pea
FRplum
 strawberry leaf
FRtea green tea
FRtomato leaf
 trassi
 
Occurrence (nature, food, other):note
 apple fruit
Search PMC Picture
 banana fruit 469 ppm
Search PMC Picture
 blackberry fruit
Search PMC Picture
 capsicum
Search Trop Picture
 currant red currant fruit
Search Trop Picture
 endive
Search Trop Picture
 ginger
Search Trop Picture
 grape
Search Trop Picture
 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
Search Trop Picture
 lovage leaf
Search Trop Picture
 malus sieversii
PbMd Search Trop Picture
 mango fruit
Search Trop Picture
 plum fruit
Search Trop Picture
 potato chip
Search PMC Picture
 raspberry red raspberry fruit
Search Trop Picture
 strawberry wild strawberry fruit
Search Trop Picture
 tea black tea
Search Trop Picture
 tea green tea
Search Trop Picture
 tea rooibos tea
Search Trop Picture
 tomato
Search Trop Picture
 tomato 1063 ppm
Search Trop Picture
 trassi cooked trassi
Search Picture
 
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
 

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.
 
Notes:
Flavouring ingredient. Present in apple, cucumber, grape, banana, raspberry, strawberry, black tea and tomato
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