(Z)-2-hexen-1-ol
cis-2-hexen-1-ol
 
Notes:
Fresh green topnotes. Constit. of currants and hops. Food flavouring for baked goods and candies producing a fresher note than the E-isomer
  • 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
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      Product(s):
      166 cis-2-HEXEN-1-OL ≥92.0% (cis), Kosher
      SDS
      For fresh green topnotes in fragrance applications.
      Green notes for vegetable type flavors, especially tomato; fusel notes for wine and brandy.
       
       
  • 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
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      Resources
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      Product(s):
      W01707 cis-2-hexen-1-ol
       
  • 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.
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      US Voice: 908-359-9000
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      News
      Product(s):
      A0503 cis-2-HEXEN-1-OL
       
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
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      Product(s):
      08-28300 cis-2-HEXEN-1-OL
       
  • 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.
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      Certified Food Grade Products
      Product(s):
      W392405 cis-2-Hexen-1-ol, ≥96%, stabilized, FG
      SDS
       
  • TCI AMERICA
    • TCI AMERICA
      Moving Your Chemistry Forward
      We continuously strive to advance our technology.
      Tokyo Chemical Industry Co., Ltd. (TCI) is a leading worldwide manufacturer of specialty organic chemicals founded in 1946. TCI provides organic laboratory chemicals as well as pharmaceutical, cosmetic and functional materials. More than 60 years of synthesis experience and multi-purpose plants enable TCI to offer more than 27,000 products as well as custom synthesis. TCI established overseas facilities in North America, Europe, China and India to serve customers worldwide.
      Email: Sales
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      Product(s):
      H0751 cis-2-Hexen-1-ol >93.0%(GC)
       
Synonyms   Articles   Notes   Search
(Z)-hex-2-en-1-ol (Click)
CAS Number: 928-94-9Picture of molecule
% from: 90.00% to 98.00%
ECHA EINECS - REACH Pre-Reg: 213-190-7
FDA UNII: 871TEL510E
Nikkaji Web: J126.435D
Beilstein Number: 1719708
MDL: MFCD00063209
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: (E)-2-hexen-1-ol 0.10% to 8.00%
EFSA/JECFA Comments: At least 92%; secondary component 3-4% hex-2(trans)-en-1-ol. (EFSA)
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: 1374  (Z)-2-hexen-1-ol
Flavis Number: 02.156 (Old)
DG SANTE Food Flavourings: 02.156  hex-2(cis)-en-1-ol
FEMA Number: 3924  (Z)-2-hexen-1-ol
FDA Mainterm: (Z)-2-HEXEN-1-OL
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: 0.84500 to 0.85300 @  25.00 °C.
Pounds per Gallon - (est).: 7.031 to  7.098
Refractive Index: 1.43700 to 1.44500 @  20.00 °C.
Boiling Point: 166.00 °C. @ 760.00 mm Hg
Boiling Point: 65.00 °C. @ 0.50 mm Hg
Vapor Pressure: 0.873000 mm/Hg @ 25.00 °C. (est)
Vapor Density: >1 ( Air = 1 )
Flash Point: 130.00 °F. TCC ( 54.44 °C. )
logP (o/w): 1.755 (est)
Soluble in:
 alcohol
 water, 1.6e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
Odor Type: green
Odor Strength: high ,
recommend smelling in a 10.00 % solution or less
 fresh  green  leafy  fruity  
Odor Description:
at 10.00 % in dipropylene glycol. 
fresher than the trans-2-hexenol green leafy fruity
 fresh  vegetable  fatty  bean green bean  fusel  alcoholic  whiskey  
Odor Description:
at 1.00 %.  
Impacting fresh vegetative, slightly fatty with a green bean note, witch hazel and fusel alcoholic with a whiskey nuance
Mosciano, Gerard P&F 25, No. 5, 72, (2000)
 green  vegetable  herbal  raw  bean green bean  tomato  potato  fusel  winey  
Taste Description:
at 5.00 - 50.00 ppm. 
Green vegetative and herbal, raw green beans, tomato and potato with a fusel winey nuance
Mosciano, Gerard P&F 25, No. 5, 72, (2000)
  
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
None found
Synonyms   Articles   Notes   Search   Top
Suppliers:
Bedoukian Research
cis-2-HEXEN-1-OL
≥92.0% (cis), Kosher
Odor: An odor similar to cis-3-hexenol, with a brandy nuance
Use: For fresh green topnotes in fragrance applications.
Flavor: Green, vegetable, herbal, slightly winey
Green notes for vegetable type flavors, especially tomato; fusel notes for wine and brandy.
CTC Organics
cis-2-hexen-1-ol
M&U International
cis-2-HEXEN-1-OL
Penta International
cis-2-HEXEN-1-OL
Santa Cruz Biotechnology
For experimental / research use only.
cis-2-Hexen-1-ol
Sigma-Aldrich
cis-2-Hexen-1-ol, ≥96%, stabilized, FG
Odor: alcohol; almond; apple; vegetable; green; wine-like; pepper
Certified Food Grade Products
TCI AMERICA
For experimental / research use only.
cis-2-Hexen-1-ol >93.0%(GC)
Synonyms   Articles   Notes   Search   Top
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 38 - Irritating to skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 24 - Avoid contact with skin.
S 36 - Wear suitable protective clothing.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Synonyms   Articles   Notes   Search   Top
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for (Z)-2-hexen-1-ol usage levels up to:
  0.5000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): ND (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 10.00 (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: 19
Click here to view publication 19
 average usual ppmaverage maximum ppm
baked goods: 22.0000027.00000
beverages(nonalcoholic): 7.0000010.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 8.5000012.50000
fruit ices: --
gelatins / puddings: 22.0000024.00000
granulated sugar: --
gravies: --
hard candy: 2.000004.00000
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: 20.0000024.00000
soups: --
sugar substitutes: --
sweet sauces: --
Synonyms   Articles   Notes   Search   Top
Safety References:
Flavor & Extract Manufacturers Association (FEMA) reference(s):
The FEMA GRAS assessment of alpha,beta-unsaturated aldehydes and related substances used as flavor ingredients.View pdf
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):
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf
EPI System: View
EPA Substance Registry Services (TSCA): 928-94-9
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 5324489
National Institute of Allergy and Infectious Diseases: Data
WISER: UN 1987
WGK Germany: 3
 (Z)-hex-2-en-1-ol
Chemidplus: 0000928949
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References:
 (Z)-hex-2-en-1-ol
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 928-94-9
Pubchem (cid): 5324489
Pubchem (sid): 135028157
Flavornet: 928-94-9
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
HMDB (The Human Metabolome Database): HMDB30952
FooDB: FDB011496
Export Tariff Code: 2905.29.9000
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
aldehydic
 undecanalFL/FR
 dibutyl sulfideFL/FR
 dipropyl disulfideFL/FR
balsamic
 guaiyl acetateFL/FR
caramellic
2-isobutyl-3-methyl pyrazineFL/FR
chocolate
2,4,5-trimethyl thiazoleFL/FR
 methyl heptenoneFL/FR
 neroli ketoneFR
coumarinic
 phthalideFL/FR
ethereal
2-methyl valeraldehydeFL/FR
fatty
(Z)-2-octenal 
floral
 allyl anthranilateFL/FR
 geranium pyranFR
 geranium specialtyFR
 reseda acetalFR
(Z)-rose oxideFL/FR
fruity
 artemisia pallens herb oilFL/FR
 davana oil CO2 extractFL/FR
alpha-heptyl cinnamaldehyde 
(E)-2-hexen-1-olFL/FR
2-hexen-1-olFL/FR
 octen-1-yl cyclopentanoneFL/FR
 tropical thiazoleFL/FR
green
 acetaldehyde butyl phenethyl acetalFL/FR
 acetaldehyde di-(Z)-3-hexen-1-yl acetalFL/FR
 acetaldehyde dipropyl acetalFL/FR
 acetaldehyde ethyl phenethyl acetalFL/FR
 artichoke leaf 
 bromstyrolCS
isobutyl methyl ketoneFL/FR
2-isoBUTYL PYRAZINEFL/FR
2-isobutyl thiazoleFL/FR
 cortex pyridineFL/FR
3,5,6-neocyclocitralFR
 dodecanal dimethyl acetalFL/FR
 ethyl (E)-2-hexenoateFL/FR
 galbanum decatrieneFL/FR
 heptanal cyclic propylene acetalFL/FR
1-heptanolFL/FR
3-heptanoneFL/FR
(Z)-3-hepten-1-yl acetateFL/FR
(Z)-4-heptenalFL/FR
2-heptenalFL/FR
 heptyl cinnamateFL/FR
2-heptyl furanFL/FR
 hexanal (aldehyde C-6)FL/FR
(E)-4-hexen-1-ol 
(Z)-4-hexen-1-olFL/FR
(Z)-3-hexen-1-yl (E)-crotonateFL/FR
(Z)-3-hexen-1-yl benzoateFL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
(Z)-3-hexen-1-yl lactateFL/FR
(Z)-3-hexen-1-yl methyl carbonateFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
(E)-2-hexenalFL/FR
3-hexenalFL/FR
4-hexenolFL/FR
 hexoxyacetaldehyde dimethyl acetalFR
alpha-hexyl cinnamaldehyde dimethyl acetalFR
 hexyl heptanoateFL/FR
 hexyl hexanoateFL/FR
 lawsonia inermis leaf oil CO2 extractFR
(Z)-leaf acetalFL/FR
 methyl heptine carbonateFL/FR
 nerol oxideFL/FR
(Z,Z)-3,6-nonadien-1-olFL/FR
(E,Z)-2,6-nonadien-1-yl acetateFL/FR
(E,Z)-2,6-nonadienalFL/FR
2-octen-1-olFL/FR
(E)-2-octen-1-olFL/FR
(E)-2-octen-1-yl acetateFL/FR
(Z)-5-octen-1-yl propionateFL/FR
1-penten-3-olFL/FR
3-phenyl propionaldehydeFL/FR
isopropyl phenyl propionaldehydeFR
 rosa damascena leaf absoluteFR
 rosacyanthinFR
 rose leaf absolute (rosa centifolia)FL/FR
 styralyl acetateFL/FR
 violet leaf oil (viola odorata)FL/FR
herbal
sweet basil absoluteFL/FR
3-butylidene phthalideFL/FR
 herbal heptaneFR
 lovage tinctureFL/FR
curled parsley seed oilFL/FR
3-propylidene phthalideFL/FR
melon
(Z)-6-nonen-1-olFL/FR
minty
 carvyl acetateFL/FR
isopropyl tiglateFL/FR
isopulegyl formateFL/FR
musty
 cocoa butenalFL/FR
spicy
 cuminaldehydeFL/FR
sulfurous
 grapefruit menthaneFL/FR
3-(methyl thio) hexanolFL/FR
waxy
trans-hexanal propylene glycol acetal 
 methyl butyl phenyl acetateFL/FR
woody
alpha-farneseneFL/FR
alpha-farnesene isomerFL/FR
yeasty
2-octen-4-oneFL/FR
 
For Flavor
 
No flavor group found for these
 acetaldehyde di-(Z)-3-hexen-1-yl acetalFL/FR
 allyl anthranilateFL/FR
2-isoBUTYL PYRAZINEFL/FR
 epoxy-2-decenalFL
2-ethyl-4,5-dimethyl oxazoleFL
 furfuryl hexanoateFL
 guaiyl acetateFL/FR
 heptanal cyclic propylene acetalFL/FR
(Z)-3-hepten-1-yl acetateFL/FR
2-heptenalFL/FR
alpha-heptyl cinnamaldehyde 
 heptyl cinnamateFL/FR
trans-hexanal propylene glycol acetal 
(Z)-3-hexen-1-yl (E)-crotonateFL/FR
(Z)-3-hexen-1-yl methyl carbonateFL/FR
2-hexenalFL
(E)-4-hexenalFL
 hexyl (E)-2-hexenoateFL
 hexyl heptanoateFL/FR
2-methyl thiazoleFL
4-(methyl thio) butanolFL
2-methyl-3-heptanoneFL
3-methyl-3-pentanolFL
1,5-octadien-3-olFL
(Z)-2-octenal 
2-isopropyl-3-(methyl thio) pyrazineFL
isopulegyl formateFL/FR
alliaceous
 allyl thiopropionateFL
 dipropyl disulfideFL/FR
3-tetrahydrothiophenoneFL
 tropical thiazoleFL/FR
celery
3-butylidene phthalideFL/FR
coumarinic
 phthalideFL/FR
fatty
2-heptyl furanFL/FR
(Z)-3-hexen-1-yl benzoateFL/FR
(E)-2-octen-1-olFL/FR
2-octen-1-olFL/FR
fruity
 artemisia pallens herb oilFL/FR
 davana oil CO2 extractFL/FR
 ethyl (E)-2-hexenoateFL/FR
2,4-hexadien-1-olFL
2-hexen-1-olFL/FR
 hexyl hexanoateFL/FR
 octen-1-yl cyclopentanoneFL/FR
 styralyl acetateFL/FR
green
 acetaldehyde butyl phenethyl acetalFL/FR
 acetaldehyde dipropyl acetalFL/FR
 acetaldehyde ethyl phenethyl acetalFL/FR
 artichoke leaf 
isobutyl methyl ketoneFL/FR
2-isobutyl thiazoleFL/FR
2-isobutyl-3-methyl pyrazineFL/FR
 cocoa butenalFL/FR
 cortex pyridineFL/FR
 dibutyl sulfideFL/FR
 dihydroxyacetophenone (mixed isomers)FL
 dodecanal dimethyl acetalFL/FR
alpha-farneseneFL/FR
alpha-farnesene isomerFL/FR
 galbanum decatrieneFL/FR
(Z)-4-heptenalFL/FR
(E)-2-heptenalFL
 hexanal (aldehyde C-6)FL/FR
(E)-4-hexen-1-ol 
(Z)-4-hexen-1-olFL/FR
(E)-2-hexen-1-olFL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
(Z)-3-hexen-1-yl lactateFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
(E)-2-hexenalFL/FR
3-hexenalFL/FR
(E)-3-hexenoic acidFL
2-hexyl pyridineFL
 horseradish oilFL
(Z)-leaf acetalFL/FR
 methyl heptenoneFL/FR
 methyl heptine carbonateFL/FR
4-methyl thiazoleFL
3-(5-methyl-2-furyl) butanalFL
 nerol oxideFL/FR
(E,Z)-2,6-nonadien-1-yl acetateFL/FR
(E,Z)-2,6-nonadienalFL/FR
(E,E)-2,4-octadienalFL
(E)-2-octen-1-yl acetateFL/FR
(Z)-5-octen-1-yl propionateFL/FR
4-penten-1-yl acetateFL
1-penten-3-olFL/FR
3-phenyl propionaldehydeFL/FR
2-propyl pyrazineFL
isopropyl tiglateFL/FR
 propylene glycol acetone ketalFL
3-propylidene phthalideFL/FR
 rose leaf absolute (rosa centifolia)FL/FR
(Z)-rose oxideFL/FR
 violet leaf oil (viola odorata)FL/FR
herbal
sweet basil absoluteFL/FR
 lovage tinctureFL/FR
curled parsley seed oilFL/FR
ketonic
3-heptanoneFL/FR
leafy
 methyl butyl phenyl acetateFL/FR
metallic
4-hexenolFL/FR
3-(methyl thio) hexanolFL/FR
minty
 carvyl acetateFL/FR
nutty
2,4,5-trimethyl thiazoleFL/FR
onion
 methyl propyl disulfideFL
solvent
1-heptanolFL/FR
spicy
 cuminaldehydeFL/FR
sulfurous
 grapefruit menthaneFL/FR
vegetable
alpha-benzylidene methionalFL
2-methyl valeraldehydeFL/FR
2-octen-4-oneFL/FR
waxy
(Z,Z)-3,6-nonadien-1-olFL/FR
(Z)-6-nonen-1-olFL/FR
 undecanalFL/FR
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 appleFR
 bean 
 blueberryFR
 cherryFR
 cognacFR
 currant blackFR
 fruitFR
 greenFR
 leaf 
 papayaFR
 peachFR
 pearFR
 pepper greenFL
 potatoFL
 tea 
 tomatoFL
 topnotes 
 tropicalFL
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 apple cooked apple
Search  Picture
 apple fruit
Search  Picture
 asparagus
Search Trop  Picture
 blueberry fruit
Search  Picture
 butter
Search  Picture
 cherry sour cherry
Search  Picture
 cognac
Search  Picture
 currant black currant fruit
Search Trop  Picture
 guava leaf oil cuba @ trace%
Data  GC  Search Trop  Picture
 hop oil
Search Trop  Picture
 kiwi fruit
Search Trop  Picture
 olive
Search Trop  Picture
 papaya fruit
Search Trop  Picture
 peach fruit
Search Trop  Picture
 potato french fried potato
Search  Picture
 quince fruit
Search Trop  Picture
 star fruit oil cuba @ trace%
Data  GC  Search Trop  Picture
 tea black tea
Search  Picture
 tomato
Search  Picture
 wine red wine
Search  Picture
 wine white wine
Search  Picture
Synonyms   Articles   Notes   Search   Top
Synonyms:
(2Z)-hex-2-en-1-ol
(Z)-hex-2-en-1-ol
cis-hex-2-en-1-ol
(Z)-hex-2-enol
 hex-2(cis)-en-1-ol
(2Z)-2-hexen-1-ol
cis-2-hexen-1-ol
2-hexen-1-ol, (2Z)-
2-hexen-1-ol, (Z)-
(Z)-2-hexenol
cis-2-hexenol
cis-1-hydroxy-2-hexene
Synonyms   Articles   Notes   Search   Top
Articles:
PubMed: Behavioral and electrophysiological responses of Aedes albopictus to certain acids and alcohols present in human skin emanations.
PubMed: Comparison of trap types and colors for capturing emerald ash borer adults at different population densities.
PubMed: Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification - a case study: geographical provenance and cultivar classification of monovarietal clarified apple juices.
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: Composition of essential oil from aerial and underground parts of Geum rivale and G. urbanum growing in Poland.
PubMed: Attractant and disruptant semiochemicals for Dendroctonus jeffreyi (Coleoptera: Curculionidae: Scolytinae).
PubMed: Effects of exposure to plant-derived odorants on behavior and the concentration of stress-related hormones in steers isolated under a novel environment.
PubMed: Gold nanoparticles-peptide based gas sensor arrays for the detection of food aromas.
PubMed: Efficacy of "Verbenone Plus" for protecting ponderosa pine trees and stands from Dendroctonus brevicomis (Coleoptera: Curculionidae) attack in British Columbia and California.
PubMed: Enhancement of volatile aglycone recovery facilitated by acid hydrolysis of glucosides from Nicotiana flower species.
PubMed: Electroanalytical studies on green leaf volatiles for potential sensor development.
PubMed: Responses of Dendroctonus brevicomis (Coleoptera: Curculionidae) in behavioral assays: implications to development of a semiochemical-based tool for tree protection.
PubMed: Kinetics studies of the gas-phase reactions of NO3 radicals with series of 1-alkenes, dienes, cycloalkenes, alkenols, and alkenals.
PubMed: Comparison of odor-active compounds in grapes and wines from vitis vinifera and non-foxy American grape species.
PubMed: Aroma evaluation of gamazumi (Viburnum dilatatum) by aroma extract dilution analysis and odour activity value.
PubMed: Green odor and depressive-like state in rats: toward an evidence-based alternative medicine?
PubMed: Volatile composition of pomegranates from 9 Spanish cultivars using headspace solid phase microextraction.
PubMed: Mixture of cis-3-hexenol and trans-2-hexenal attenuates behavioral and stress responses induced by 2,5-dihydro-2,4,5-trimethylthiazoline and electric footshock stress in rats.
PubMed: Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.).
PubMed: Different patterns of neuronal activities in the infralimbic and prelimbic cortices and behavioral expression in response to two affective odors, 2,5-dihydro-2,4,5-trimethylthiazoline and a mixture of cis-3-hexenol and trans-2-hexenal, in the freely moving rat.
PubMed: Impact of harvesting and processing conditions on green leaf volatile development and phenolics in Concord grape juice.
PubMed: "Green odor" inhalation by stressed rat dams reduces behavioral and neuroendocrine signs of prenatal stress in the offspring.
PubMed: "Green odor" inhalation by rats down-regulates stress-induced increases in Fos expression in stress-related forebrain regions.
PubMed: Effects of environmental novelty on fear-related behavior and stress responses of rats to emotionally relevant odors.
PubMed: Application of zNosetrade mark for the analysis of selected grape aroma compounds.
PubMed: Serotonergic mediation of the antidepressant-like effect of the green leaves odor in mice.
PubMed: Aroma barrier properties of sodium caseinate-based films.
PubMed: Functional morphology of antennal chemoreceptors of the parasitoid Microplitis croceipes (Hymenoptera: Braconidae).
PubMed: Biochemical evaluation of borage (Borago officinalis) rosette leaves through their essential oil and fatty acid composition.
PubMed: "Green odor" inhalation reduces the skin-barrier disruption induced by chronic restraint stress in rats: physiological and histological examinations.
PubMed: Antifungal activities of major tea leaf volatile constituents toward Colletorichum camelliae Massea.
PubMed: Potent odorants characterize the aroma quality of leaves and stalks in raw and boiled celery.
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: Determination of volatile compounds in grape distillates by solid-phase extraction and gas chromatography.
PubMed: Host-plant finding by the asparagus fly, Plioreocepta poeciloptera (Diptera: Tephritidae), a monophagous, monovoltine tephritid.
PubMed: Developmental and varietal differences in volatile ester formation and acetyl-CoA: alcohol acetyl transferase activities in apple (Malus domestica Borkh.) fruit.
PubMed: Changes in aroma volatile compounds and ethylene production during "Hujingmilu" peach (Prunus persica L.) fruit development.
PubMed: Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.
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: Activation of the anterior cingulate gyrus by 'Green Odor': a positron emission tomography study in the monkey.
PubMed: Molecular and biochemical characteristics of a gene encoding an alcohol acyl-transferase involved in the generation of aroma volatile esters during melon ripening.
PubMed: Varietal differentiation of red wines in the Valencian region (Spain).
PubMed: Olfactory and quantitative analysis of aroma compounds in elder flower (Sambucus nigra L.) drink processed from five cultivars.
PubMed: [Identification of volatile compounds of hawthorn by gas chromatography/mass spectrometry (GC/MS)].
PubMed: Green leaf volatiles as antiaggregants for the mountain pine beetle,Dendroctonus ponderosae Hopkins (Coleoptera: Scolytidae).
PubMed: Volatile Products of the Lipoxygenase Pathway Evolved from Phaseolus vulgaris (L.) Leaves Inoculated with Pseudomonas syringae pv phaseolicola.
PubMed: Synthesis of metabolic intermediates of diethylstilbestrol.
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