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

(E)-2-hexen-1-ol
trans-2-hexen-1-ol

Sponsors

Fragrance Demo Formulas
Flavor Demo Formulas
Name:(E)-hex-2-en-1-ol
CAS Number: 928-95-0Picture of molecule3D/inchi
% from:90.00% to 98.00%
ECHA EINECS - REACH Pre-Reg:213-191-2
FDA UNII:BVP79C4821
Nikkaji Web:J36.843A
Beilstein Number:1719709
MDL:MFCD00002927
CoE Number:69
XlogP3-AA:1.40 (est)
Molecular Weight:100.16084000
Formula:C6 H12 O
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:(Z)-2-hexen-1-ol 0.10% to 6.00%
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
FEMA Number:2562 trans-2-hexen-1-ol
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: Yes
Specific Gravity:0.83600 to 0.84100 @ 25.00 °C.
Pounds per Gallon - (est).: 6.956 to 6.998
Refractive Index:1.43700 to 1.44200 @ 20.00 °C.
Boiling Point: 158.00 to 160.00 °C. @ 760.00 mm Hg
Boiling Point: 61.00 °C. @ 12.00 mm Hg
Vapor Pressure:0.873000 mm/Hg @ 25.00 °C. (est)
Vapor Density:3.5 ( Air = 1 )
Flash Point: 130.00 °F. TCC ( 54.44 °C. )
logP (o/w): 1.655 (est)
Soluble in:
 alcohol
 fixed oils
 propylene glycol
 water, 1.6e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: fruity
Odor Strength:high ,
recommend smelling in a 10.00 % solution or less
Substantivity: < 4 hour(s) at 100.00 %
fresh green leafy fruity banana unripe banana
Odor Description:at 10.00 % in dipropylene glycol. fresh green leafy fruity unripe banana
Luebke, William tgsc, (1989)
Odor sample from: Bedoukian Research, Inc.
fresh fatty green fruity vegetable leafy herbal
Odor Description:at 1.00 %. Fresh fatty green, fruity, vegetative, with leafy and herbal nuances
Mosciano, Gerard P&F 24, No. 5, 41, (1999)
Flavor Type: green
green leafy fresh fatty grassy fruity juicy
Taste Description: at 2.00 - 9.00 ppm. Green leafy, fresh, fatty, grassy with fruity and juicy nuances
Mosciano, Gerard P&F 24, No. 5, 41, (1999)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
trans-2-HEXEN-1-OL ≥95.0%, Kosher
Odor Description:Sharp, green, leafy, fruity, unripe banana
Adds pleasant fruity notes to lavender, mint and geranium compositions.
Taste Description:Sweet, fruity, slightly green, and fatty
Useful for fruit flavors, such as apple, pear, banana, peach, and berries.
Frutarom
trans-2-HEXEN-1-OL ≥96.00% (trans isomer), NI, Kosher
Odor Description:Fruity, Green Grassy, Leafy, Sharp
Suggested Uses: Banana, Cherry, Chocolate, Cocoa, Dairy Products, Grape, Hard Fruits, Kiwi, Pear, Soft Fruits, Tea, Tomato
Taste Description:fruity apple green sweet skin vegetable tropical grassy
Sigma-Aldrich
trans-2-Hexen-1-ol, ≥95%, FCC, FG
Odor Description:apple; banana; orange; green; wine-like; fatty; fruity; raspberry; strawberry; herbaceous; minty; vegetable
Natural Advantage
trans-2-Hexenol Nat
Taste Description:Powerful, fruity-green
Flavor Use: Apple, Banana, Citrus (Lemon, Orange), Guava, Kiwi, Mango, Papaya, Peach, Potato, Raspberry, Strawberry, Spearmint, Tamarind, Tea, Tomato. Use Level: 0.1-5 (0.002-4) ppm as consumed.
Firmenich
trans-2-HEXENOL NAT min. 95%, Kosher, Halal
Taste Description:Sharp green, leafy and fruity notes
trans-2-HEXENOL adds, in low dosages, very green, fleshy and fruity profiles to all kinds of fruit flavors.
Moellhausen
Trans-HEXENOL
Odor Description:sharp, green, leafy, slightly fruity
Taste Description:, green leafy, fatty grassy with fruity and juicy nuances
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Advanced Biotech
TRANS 2 HEXENOL 50% ETOH NATURAL
Odor: Alcoholic leafy
Advanced Biotech
TRANS 2 HEXENYL ALCOHOL 70% NATURAL
Advanced Biotech
TRANS-2-HEXENOL NATURAL
92% min.
Alfrebro
trans-2-HEXENOL NATURAL
Odor: Strong, Fruity, Green
Apiscent Labs
T2 HEXENOL
Odor: Strong, green, fruity, sweet-winey, leafy
Apple Flavor & Fragrance
trans-2-Hexen-1-ol
Artiste
trans-2-Hexenol Natural
Augustus Oils
trans 2 Hexenol
Services
Aurochemicals
trans-2-HEXENOL, Natural
Axxence Aromatic
TRANS-2-HEXENOL 94%, Natural
Kosher
Sustainability
Bedoukian Research
trans-2-HEXEN-1-OL
≥95.0%, Kosher
Odor: Sharp, green, leafy, fruity, unripe banana
Use: Adds pleasant fruity notes to lavender, mint and geranium compositions.
Flavor: Sweet, fruity, slightly green, and fatty
Useful for fruit flavors, such as apple, pear, banana, peach, and berries.
Beijing Lys Chemicals
Natural trans-2-hexen-1-ol
Berjé
trans-2-Hexenol
Happening at Berje
BOC Sciences
For experimental / research use only.
trans-2-HEXEN-1-OL FCC
Charkit Chemical
HEXEN-1-OL, TRANS-2- H0700 FEMA 2562
Citrus and Allied Essences
trans-2-Hexenol
Market Report
De Monchy Aromatics
trans-2-Hexenol
EMD Millipore
For experimental / research use only.
trans-2-Hexen-1-ol
Ernesto Ventós
TRANS-2-HEXEN-1-OL NATURAL FIRMENICH 947886
Odor: FRUITY,SHARP,GREEN,LEAFY
Ernesto Ventós
TRANS-2-HEXENOL
Odor: FRUITY, GREEN, VINE LEAF-LIKE
Flavor: SWEET,FRUITY,APPLE,GREEN,VEGETABLE
FCI SAS
TRANS-2-HEXENOL
Odor: Strong green fruity, sweet-winey, leafy
Firmenich
trans-2-HEXENOL NAT
min. 95%, Kosher, Halal
Flavor: Sharp green, leafy and fruity notes
trans-2-HEXENOL adds, in low dosages, very green, fleshy and fruity profiles to all kinds of fruit flavors.
Fleurchem
trans-2-hexenol natural
Frutarom
trans-2-HEXEN-1-OL
≥96.00% (trans isomer), NI, Kosher
Odor: Fruity, Green Grassy, Leafy, Sharp
Use: Suggested Uses: Banana, Cherry, Chocolate, Cocoa, Dairy Products, Grape, Hard Fruits, Kiwi, Pear, Soft Fruits, Tea, Tomato
Indukern F&F
TRANS-2-HEXENOL NATURAL
Odor: STRONG, FRUITY, GREEN
Indukern F&F
TRANS-2-HEXENOL
Odor: FRUITY, STRONG, GREEN
Inoue Perfumery
TRANS-2-HEXENOL
Jinan Enlighten Chemical Technology(Wutong Aroma )
trans-2-Hexenol, Kosherk
Keva
TRANS-2-HEXENOL
Odor: Fresh, green
Lluch Essence
trans-2-HEXENOL ® PFW
Lluch Essence
trans-2-HEXENOL NATURAL
Lluch Essence
trans-2-HEXENOL
M&U International
NATtrans-2-HEXEN-1-OL
M&U International
trans-2-HEXENOL, Kosher
Moellhausen
Trans-HEXENOL
Odor: sharp, green, leafy, slightly fruity
Flavor: , green leafy, fatty grassy with fruity and juicy nuances
Natural Advantage
trans-2-Hexenol Nat
Flavor: Powerful, fruity-green
Flavor Use: Apple, Banana, Citrus (Lemon, Orange), Guava, Kiwi, Mango, Papaya, Peach, Potato, Raspberry, Strawberry, Spearmint, Tamarind, Tea, Tomato. Use Level: 0.1-5 (0.002-4) ppm as consumed.
Naturamole
trans-2-hexenol 95% natural EU
O'Laughlin Industries
trans-HEXENOL
PCW France
Trans-2-Hexenol
Steps to a fragranced product
Penta International
trans-2-HEXENOL FCC, Kosher
Penta International
trans-2-HEXENOL, NATURAL, Kosher
Phoenix Aromas & Essential Oils
trans-2-Hexenol
Prodasynth
trans-2HEXENOL >98%
Odor: Fruity
Reincke & Fichtner
trans-2-Hexen-1-ol natural
Reincke & Fichtner
trans-2-Hexenol
Riverside Aromatics
trans -2-HEXENOL NATURAL
Santa Cruz Biotechnology
For experimental / research use only.
trans-2-Hexen-1-ol
Sigma-Aldrich
trans-2-Hexen-1-ol, ≥95%, FCC, FG
Odor: apple; banana; orange; green; wine-like; fatty; fruity; raspberry; strawberry; herbaceous; minty; vegetable
Certified Food Grade Products
Sigma-Aldrich
trans-2-Hexen-1-ol, natural, 97%, FG
SRS Aromatics
trans-2-HEXENOL
Sunaux International
nat.trans-2-Hexenol
Sunaux International
trans-2-Hexenol
Synerzine
trans-2-Hexenol
Taytonn
Trans-2-hexenol
Odor: Fruity, Green, Vine-leaf
TCI AMERICA
For experimental / research use only.
trans-2-Hexen-1-ol >95.0%(GC)
Tengzhou Jitian Aroma Chemiclal
trans-2-Hexenol
The John D. Walsh Company
Trans-2-Hexenol
Treatt
trans-2-Hexenol
Vigon International
Hexenol Trans-2 Natural
Vigon International
Hexenol trans-2
WEN International
TRANS-2-HEXENOL, natural
Wujiang CIYUN Flavor & Fragrance
Trans-2-Hexenol ≥ 92.0%, Natural
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
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.
Human Experience:
4 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 3500 mg/kg
Food and Cosmetics Toxicology. Vol. 12, Pg. 911, 1974.

Dermal Toxicity:
skin-rabbit LD50 4500 mg/kg
Food and Cosmetics Toxicology. Vol. 12, Pg. 911, 1974.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for (E)-2-hexen-1-ol usage levels up to:
  4.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 340.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 291.00 (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: -4.10000
beverages(nonalcoholic): -1.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.63000
fruit ices: -0.63000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -3.80000
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...
EPI System: View
EPA Substance Registry Services (TSCA):928-95-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5318042
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1987
WGK Germany:2
(E)-hex-2-en-1-ol
Chemidplus:0000928950
RTECS:MP8390000 for cas# 928-95-0
 
References:
 (E)-hex-2-en-1-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:928-95-0
Pubchem (cid):5318042
Pubchem (sid):134980929
Flavornet:928-95-0
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
CHEMBL:View
HMDB (The Human Metabolome Database):Search
FooDB:FDB008090
YMDB (Yeast Metabolome Database):YMDB01676
Export Tariff Code:2905.29.9000
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
tea leaf oil
CS
(E)-
tiglaldehyde
FL/FR
animal
animal
para-
cresyl isobutyrate
FL/FR
balsamic
fir carboxylate
FR
cheesy
2-
heptanone
FL/FR
citrus
neroli ketone
FR
petitgrain combava oil
FR
(E)-2-
tetradecenal
FL/FR
ethereal
butyl acetate
FL/FR
cyclohexyl formate
FL/FR
iso
propyl acetate
FL/FR
fatty
3-
decen-2-one
FL/FR
hexyl pivalate
FR
methyl (E)-2-hexenoate
FL/FR
methyl 2-hexenoate
FL/FR
(E)-2-
octenal
FL/FR
fermented
3-
methyl-1-pentanol
FL/FR
floral
allyl anthranilate
FL/FR
alpha-
amyl cinnamaldehyde diethyl acetal
FR
benzyl acetoacetate
FL/FR
citronellyl propionate
FL/FR
gamma-
damascone
FR
6,8-
dimethyl-2-nonanol
FR
geranium pyran
FR
geranium specialty
FR
(E)-
geranyl acetone
FL/FR
lily propanol
FR
methoxymelonal
FL/FR
papaya isobutyrate
FL/FR
phenethyl hexanoate
FL/FR
fruity
acetaldehyde dihexyl acetal
FL/FR
allyl isovalerate
FL/FR
allyl salicylate
FR
iso
amyl acetate
FL/FR
amyl butyrate
FL/FR
amyl formate
FL/FR
amyl hexanoate
FL/FR
iso
amyl isobutyrate
FL/FR
iso
amyl propionate
FL/FR
artemisia pallens herb oil
FL/FR
berry pentadienoate
FL/FR
butyl butyrate
FL/FR
cyclohexyl isovalerate
FL/FR
cyclohexyl propionate
FL/FR
davana oil CO2 extract
FL/FR
2-
ethyl butyl acetate
FL/FR
ethyl heptanoate
FL/FR
ethyl hexanoate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
furfuryl acetate
FL/FR
geranyl isovalerate
FL/FR
heptyl isobutyrate
FL/FR
hexanal propylene glycol acetal
FL/FR
2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl 2-methyl-2-pentenoate
FR
(E)-3-
hexen-1-yl acetate
FL/FR
hexyl isovalerate
FL/FR
hexyl propionate
FL/FR
linalyl hexanoate
FL/FR
methyl 4-methyl valerate
FL/FR
methyl isobutyrate
FL/FR
methyl valerate
FL/FR
neryl isobutyrate
FL/FR
2-
nonanone propylene glycol acetal
FL/FR
2-
pentyl butyrate
FL/FR
4-
phenyl-2-butyl acetate
FL/FR
prenyl acetate
FL/FR
iso
propyl octanoate
FL/FR
green
acetaldehyde benzyl 2-methoxyethyl acetal
FL/FR
acetaldehyde butyl phenethyl acetal
FL/FR
acetaldehyde di-(Z)-3-hexen-1-yl acetal
FL/FR
acetaldehyde dipropyl acetal
FL/FR
acetaldehyde ethyl phenethyl acetal
FL/FR
acetaldehyde methyl hexyl acetal
FR
bromstyrol
CS
butyl 2-methyl butyrate
FL/FR
cognac heptanone
FL/FR
3,5,6-neo
cyclocitral
FR
ethyl (E)-2-hexenoate
FL/FR
ethyl (E)-4-decenoate
FL/FR
geranium absolute
FL/FR
green dioxolane
FR
1-
heptanol
FL/FR
(Z)-3-
hepten-1-yl acetate
FL/FR
heptyl cinnamate
FL/FR
3-
hexen-1-ol
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl (E)-2-hexenoate
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
(E)-2-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl benzoate
FL/FR
(E)-2-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl hexanoate
FL/FR
(Z)-3-
hexen-1-yl isovalerate
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl methyl carbonate
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
FL/FR
3-
hexenal
FL/FR
3-
hexenyl acetate
FL/FR
2-
hexenyl acetate
FL/FR
hexoxyacetaldehyde dimethyl acetal
FR
hexyl butyrate
FL/FR
hexyl heptanoate
FL/FR
hexyl isobutyrate
FL/FR
2,4-
ivy carbaldehyde
FL/FR
lawsonia inermis leaf oil CO2 extract
FR
leafy acetal
FL/FR
methyl heptine carbonate
FL/FR
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
octanal dimethyl acetal
FL/FR
(Z)-5-
octen-1-yl propionate
FL/FR
(E)-2-
pentenal
FL/FR
3-
phenyl propionaldehyde
FL/FR
alpha-iso
propyl phenyl acetaldehyde
FL/FR
iso
propyl phenyl propionaldehyde
FR
rosa damascena leaf absolute
FR
rosacyanthin
FR
rose leaf absolute (rosa centifolia)
FL/FR
sorbyl isobutyrate
FL/FR
styralyl acetate
FL/FR
thiogeraniol
FL/FR
violet leaf absolute egypt
FL/FR
violet leaf oil (viola odorata)
FL/FR
herbal
sweet
basil absolute
FL/FR
benzyl octanoate
FL/FR
herbal heptane
FR
lovage tincture
FL/FR
2-
pentyl acetate
FL/FR
rosemary oleoresin
FL/FR
tricyclodecyl acetate
FR
minty
peppermint absolute
FL/FR
iso
pulegyl formate
FL/FR
sulfurous
buchu mercaptan
FL/FR
grapefruit menthane
FL/FR
lychee mercaptan acetate
FL/FR
(S)-1-
methoxy-3-heptane thiol
FL/FR
3-(
methyl thio) hexanol
FL/FR
tea
camellia oleifera leaf extract
FL/FR
waxy
iso
amyl decanoate
FL/FR
9-
decenoic acid
FL/FR
methyl butyl phenyl acetate
FL/FR
(E)-
methyl geranate
FL/FR
woody
woody acetate
FR
For Flavor
No flavor group found for these
acetaldehyde benzyl 2-methoxyethyl acetal
FL/FR
acetaldehyde di-(Z)-3-hexen-1-yl acetal
FL/FR
allyl anthranilate
FL/FR
allyl tiglate
FL
benzyl octanoate
FL/FR
butyl 2-methyl butyrate
FL/FR
sec-
butyl acetate
FL
diethyl maleate
FL
(E,E)-2,4-
heptadien-1-ol
FL
(Z)-3-
hepten-1-yl acetate
FL/FR
heptyl cinnamate
FL/FR
3-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
2-
hexenal
FL
(E)-2-
hexenal
FL
2-
hexenal diethyl acetal
FL
2-
hexenyl acetate
FL/FR
3-
hexenyl acetate
FL/FR
hexyl heptanoate
FL/FR
hexyl propionate
FL/FR
linalyl hexanoate
FL/FR
methyl (E)-2-hexenoate
FL/FR
methyl 2-hexenoate
FL/FR
methyl 4-pentenoate
FL
(E)-
methyl geranate
FL/FR
2-
methyl-3-heptanone
FL
3-
methyl-3-pentanol
FL
2-
nonanone propylene glycol acetal
FL/FR
1,5-
octadien-3-ol
FL
4-
phenyl-2-butyl acetate
FL/FR
alpha-iso
propyl phenyl acetaldehyde
FL/FR
iso
pulegyl formate
FL/FR
(E)-
tiglaldehyde
FL/FR
benzyl acetoacetate
FL/FR
sorbyl isobutyrate
FL/FR
aromatic
aromatic
para-
cresyl isobutyrate
FL/FR
leafy acetal
FL/FR
berry
heptyl isobutyrate
FL/FR
(S)-1-
methoxy-3-heptane thiol
FL/FR
cheesy
2-
heptanone
FL/FR
citrus
cognac heptanone
FL/FR
3-
mercaptoheptyl acetate
FL
dairy
2-
pentyl acetate
FL/FR
earthy
1-
hexen-3-yl acetate
FL
estery
furfuryl acetate
FL/FR
ethereal
butyl acetate
FL/FR
methyl isobutyrate
FL/FR
iso
propyl acetate
FL/FR
fatty
ethyl (E)-4-decenoate
FL/FR
(Z)-3-
hexen-1-yl benzoate
FL/FR
(E)-2-
octenal
FL/FR
floral
citronellyl propionate
FL/FR
(E)-
geranyl acetone
FL/FR
fruity
allyl isovalerate
FL/FR
iso
amyl acetate
FL/FR
amyl butyrate
FL/FR
amyl formate
FL/FR
amyl hexanoate
FL/FR
iso
amyl isobutyrate
FL/FR
iso
amyl propionate
FL/FR
apple juice flavor
FL
artemisia pallens herb oil
FL/FR
berry pentadienoate
FL/FR
butyl butyrate
FL/FR
cyclohexyl isovalerate
FL/FR
cyclohexyl propionate
FL/FR
davana oil CO2 extract
FL/FR
ethyl (E)-2-hexenoate
FL/FR
2-
ethyl butyl acetate
FL/FR
ethyl heptanoate
FL/FR
ethyl hexanoate
FL/FR
ethyl methyl-para-tolyl glycidate
FL/FR
furfuryl propionate
FL
hexanal propylene glycol acetal
FL/FR
2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl (E)-2-hexenoate
FL/FR
(E)-3-
hexen-1-yl acetate
FL/FR
kiwi distillates
FL
methoxymelonal
FL/FR
methyl 4-methyl valerate
FL/FR
methyl valerate
FL/FR
neryl isobutyrate
FL/FR
passion fruit distillates
FL
2-
pentyl butyrate
FL/FR
prenyl acetate
FL/FR
iso
propyl octanoate
FL/FR
styralyl acetate
FL/FR
green
acetaldehyde butyl phenethyl acetal
FL/FR
acetaldehyde dihexyl acetal
FL/FR
acetaldehyde dipropyl acetal
FL/FR
acetaldehyde ethyl phenethyl acetal
FL/FR
cyclohexyl formate
FL/FR
3-
decen-2-one
FL/FR
2-
ethyl-5-methyl thiophene
FL
geranium absolute
FL/FR
geranyl isovalerate
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(E)-2-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl hexanoate
FL/FR
(Z)-3-
hexen-1-yl isovalerate
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl methyl carbonate
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
3-
hexenal
FL/FR
(E)-2-
hexenal
FL/FR
(E)-2-
hexenal diethyl acetal
FL
hexyl butyrate
FL/FR
hexyl isobutyrate
FL/FR
hexyl isovalerate
FL/FR
2,4-
ivy carbaldehyde
FL/FR
methyl heptine carbonate
FL/FR
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
octanal dimethyl acetal
FL/FR
(Z)-5-
octen-1-yl propionate
FL/FR
papaya isobutyrate
FL/FR
(E)-2-
pentenal
FL/FR
3-
phenyl propionaldehyde
FL/FR
rose leaf absolute (rosa centifolia)
FL/FR
violet leaf absolute egypt
FL/FR
violet leaf oil (viola odorata)
FL/FR
herbal
sweet
basil absolute
FL/FR
lovage tincture
FL/FR
rosemary oleoresin
FL/FR
juicy
lychee mercaptan acetate
FL/FR
leafy
methyl butyl phenyl acetate
FL/FR
metallic
3-(
methyl thio) hexanol
FL/FR
minty
peppermint absolute
FL/FR
thiogeraniol
FL/FR
rummy
(E)-2-
hexen-1-yl formate
FL/FR
solvent
1-
heptanol
FL/FR
sour
3-
methyl valeric acid
FL
sulfurous
buchu mercaptan
FL/FR
grapefruit menthane
FL/FR
tea
camellia oleifera leaf extract
FL/FR
waxy
iso
amyl decanoate
FL/FR
9-
decenoic acid
FL/FR
phenethyl hexanoate
FL/FR
(E)-2-
tetradecenal
FL/FR
whiskey
3-
methyl-1-pentanol
FL/FR
 
Potential Uses:
FRapple
FRbanana
FRberry
FRbutter
FLcheese parmesan
FRcherry
 chocolate cocoa
FRcurrant red
FRgeranium
FRgrape
FRgreen
FRkiwi
FRlavender
FRmint
FLnut
FRorange
 pea green pea
FRpeach
FRpear
FRraspberry
FRstrawberry
 tea
FLtomato
 vegetable
 
Occurrence (nature, food, other):note
 apple fruit
Search PMC Picture
 cananga leaf oil @ 0.2%
Data GC Search Trop Picture
 cayenne fruit
Search Trop Picture
 celery oil
Search Trop Picture
 chamomile flower oil germany @ 0.10%
Data GC Search Trop Picture
 clary sage oil france @ trace%
Data GC Search Trop Picture
 currant black currant fruit
Search Trop Picture
 dill leaf
Search Trop Picture
 grape
Search Trop Picture
 guava fruit headspace reunion @ 0.70%
Data GC Search Trop Picture
 hyacinthus orientalis absolute @ 0.02%
Data GC Search Trop Picture
 kiwi fruit
Search Trop Picture
 kohlrabi stem
Search Trop Picture
 laurel leaf oil turkey @ trace%
Data GC Search Trop Picture
 mango fruit
Search Trop Picture
 mastic fruit oil @ 0.03%
Data GC Search Trop Picture
 orange fruit juice
Search Trop Picture
 parsley leaf
Search Trop Picture
 petitgrain grapefruit oil @ trace%
Data GC Search Trop Picture
 petitgrain lime oil @ trace%
Data GC Search Trop Picture
 pineapple fruit
Search Trop Picture
 plectranthus glandulosus hook f. leaf oil cameroon @ 0.10%
Data GC Search Trop Picture
 plum fruit
Search Trop Picture
 plumcot fruit
Search PMC Picture
 raspberry red raspberry fruit
Search Trop Picture
 rice
Search Trop Picture
 safflower bud
Search Trop Picture
 safflower leaf
Search Trop Picture
 strawberry wild strawberry fruit
Search Trop Picture
 tea green tea
Search Trop Picture
 tomato
Search Trop Picture
 violet leaf absolute @ 1.40%
Data GC Search Trop Picture
 wine
Search Picture
 ylang ylang oil @ 0.28%
Data GC Search Trop Picture
 
Synonyms:
trans-4-ethyl-2-buten-1-ol
(2E)-hex-2-en-1-ol
(E)-hex-2-en-1-ol
trans-hex-2-en-1-ol
(E)-hex-2-enol
(2E)-2-hexen-1-ol
(E)-2-hexen-1-ol
trans-2-hexen-1-ol
2-hexen-1-ol, (2E)-
2-hexen-1-ol, (E)-
2-hexen-1-ol, trans-
(E)-2-hexenol
T2 hexenol
trans-2-hexenol
trans-2-hexenol FCC
trans-2-hexenol natural
 hexenol trans-2
 hexenol trans-2 natural
(2E)-2-hexenol-1-ol
trans-2-hexenyl alcohol 70% natural
trans-2-hexenyl alcohol natural
trans-1-hydroxy-2-hexene
1-hydroxy-2-trans-hexene
(E)-3-propyl allyl alcohol
 

Articles:

PubMed:Attraction of pea moth Cydia nigricana to pea flower volatiles.
PubMed:Free and glycosidically bound aroma compounds in cherry (Prunus avium L.).
PubMed:Effect of Addition of Olive Leaves before Fruits Extraction Process to Some Monovarietal Tunisian Extra-Virgin Olive Oils Using Chemometric Analysis.
PubMed:Characterization of olfactory receptor neurons for pheromone candidate and plant volatile compounds in the clover root weevil, Sitona lepidus.
PubMed:Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.
PubMed:Influence of phenols mass fraction in olive (Olea europaea L.) paste on volatile compounds in Bu┼ża cultivar virgin olive oil.
PubMed:New precursor of 3-mercaptohexan-1-ol in grape juice: thiol-forming potential and kinetics during early stages of must fermentation.
PubMed:Southern pine beetle, Dendroctonus frontalis, antennal and behavioral responses to nonhost leaf and bark volatiles.
PubMed:Efficacy of "Verbenone Plus" for protecting ponderosa pine trees and stands from Dendroctonus brevicomis (Coleoptera: Curculionidae) attack in British Columbia and California.
PubMed:Phytochemicals to suppress Fusarium head blight in wheat-chickpea rotation.
PubMed:Electrophysiological and behavioral responses of the black-banded oak borer, Coroebus florentinus, to conspecific and host-plant volatiles.
PubMed:Field attraction of the vine weevil Otiorhynchus sulcatus to kairomones.
PubMed:Responses of Dendroctonus brevicomis (Coleoptera: Curculionidae) in behavioral assays: implications to development of a semiochemical-based tool for tree protection.
PubMed:Grape contribution to wine aroma: production of hexyl acetate, octyl acetate, and benzyl acetate during yeast fermentation is dependent upon precursors in the must.
PubMed:Changes in free and bound fractions of aroma compounds of four Vitis vinifera cultivars at the last ripening stages.
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: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:Impact of harvesting and processing conditions on green leaf volatile development and phenolics in Concord grape juice.
PubMed:Expression of genes associated with aroma formation derived from the fatty acid pathway during peach fruit ripening.
PubMed:Atmospheric carbon dioxide changes photochemical activity, soluble sugars and volatile levels in broccoli (Brassica oleracea var. italica).
PubMed:Comparison of volatile profiles of nine litchi (Litchi chinensis Sonn.) cultivars from Southern China.
PubMed:Fatty acid derived compounds--the dominant volatile class of the essential oil poor Sonchus arvensis subsp. uliginosus (Bieb.) Nyman.
PubMed:Study of the alarming volatile characteristics of Tessaratoma papillosa using SPME-GC-MS.
PubMed:In situ investigation of leaf water status by portable unilateral nuclear magnetic resonance.
PubMed:Behavioral and electroantennographic responses of the tea mosquito, Helopeltis theivora, to female sex pheromones.
PubMed:Changes in virgin olive oil quality during low-temperature fruit storage.
PubMed:Aphid and plant volatiles induce oviposition in an aphidophagous hoverfly.
PubMed:Nonhost angiosperm volatiles and verbenone disrupt response of western pine beetle, Dendroctonus brevicomis (Coleoptera: Scolytidae), to attractant-baited traps.
PubMed:Increased EAG responses of tortricid moths after prolonged exposure to plant volatiles: evidence for octopamine-mediated sensitization.
PubMed:Leaf essential oil composition of five Zanthoxylum species from Monteverde, Costa Rica.
PubMed:Comparison of the olfactory sensitivity of two sympatric steppe grasshopper species (Orthoptera: Acrididae) to plant volatile compounds.
PubMed:[Attraction effect of main volatile components from tea shoots and flowers on Sphaerophoria menthastri (Diptera: Syrphidae) and Chrysopa septempunctata (Neuroptera: Chrysopidae)].
PubMed:Epoxide hydrolase: a mRNA induced by the fungal pathogen Alternaria alternata on rough lemon (Citrus jambhiri Lush).
PubMed:Characterization of a hydroperoxide lyase gene and effect of C6-volatiles on expression of genes of the oxylipin metabolism in Citrus.
PubMed:Volatile constituents of uncooked rhubarb (Rheum rhabarbarum L.) stalks.
PubMed:Aroma composition of Vitis vinifera Cv. tannat: the typical red wine from Uruguay.
PubMed:Volatile compounds released by disturbed and calm adults of the tarnished plant bug, Lygus lineolaris.
PubMed:In vitro differentiation of haustorial mother cells of the wheat stem rust fungus, Puccinia graminis f. sp. tritici, triggered by the synergistic action of chemical and physical signals.
PubMed:[Synthesis of a new cyclodextrin derivative and its application as CGC chiral stationary phase in determination of enantiomeric excess].
PubMed:Olfactory discrimination of structurally similar alcohols by cockroaches.
PubMed:Alcoholism in cockchafers: orientation of male Melolontha melolontha towards green leaf alcohols.
PubMed:Chemical defense in the plant bug Lopidea robiniae (Uhler).
PubMed:1,4-benzoquinone attracts males of Rhizotrogus vernus Germ.
PubMed:Behavioral and electrophysiological responses of Arhopalus tristis to burnt pine and other stimuli.
PubMed:Olfactory responses of Ips duplicatus from inner Mongolia, China to nonhost leaf and bark volatiles.
PubMed:Flavor authenticity studies by (2)h/(1)h ratio determination using on-line gas chromatography pyrolysis isotope ratio mass spectrometry.
PubMed:Physicochemical Characteristics of Selected Sweet Cherry Cultivars.
PubMed:Strategies of a bark beetle, Pityogenes bidentatus, in an olfactory landscape.
PubMed:Production, regeneration and biochemical precursors of the major components of the defensive secretion of Eurycotis floridana (Dictyoptera, polyzosteriinae).
PubMed:Silica-Supported Tantalum Catalysts for Asymmetric Epoxidations of Allyl Alcohols.
PubMed:Green leaf volatiles as antiaggregants for the mountain pine beetle,Dendroctonus ponderosae Hopkins (Coleoptera: Scolytidae).
PubMed:Olfactory reception of potential pheromones and plant odors by tarnished plant bug,Lygus lineolaris (Hemiptera: Miridae).
PubMed:Tasting green leaf volatiles by larvae and adults of Colorado potato beetle,Leptinotarsa decemlineata.
PubMed:Orientation ofMicroplitis croceipes (Hymenoptera: Braconidae) to green leaf volatiles: Dose-response curves.
PubMed:Chemistry of defensive secretions in nymphs and adults of fire bug,Pyrrhocoris apterus L. (Heteroptera, Pyrrhocoridae).
PubMed:Specificity-related suppression of responses to binary mixtures in olfactory receptors of the Colorado potato beetle.
PubMed:Integration of olfactory information in the Colorado potato beetle brain.
PubMed:Strawberry foliage headspace vapor components at periods of susceptibility and resistance toTetranychus urticae Koch.
PubMed:Baboon alcohol dehydrogenase isozymes: phenotypic changes in liver following chronic consumption of alcohol.
PubMed:Multichemical defense of plant bugHotea gambiae (Westwood) (Heteroptera: Scutelleridae): (E)-2-hexenol from abdominal gland in adults.
 
Notes:
Isol. from tea. Constit. of many fruits, e.g., apples, grapes. Also present in asparagus (cooked or raw), cooked potato, cooked beef, beer, cognac, white wine, soybean and olives. Flavouring agent
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy