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

(Z)-2-hexen-1-ol
cis-2-hexen-1-ol

Sponsors

Name:(Z)-hex-2-en-1-ol
CAS Number: 928-94-9Picture of molecule3D/inchi
% 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 4.00%
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:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: (Z)-2-HEXEN-1-OL
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 96.00 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
 
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)
Flavor Type: green
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)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
cis-2-HEXEN-1-OL ≥92.0% (cis), Kosher
Odor Description:An odor similar to cis-3-hexenol, with a brandy nuance
For fresh green topnotes in fragrance applications.
Taste Description:Green, vegetable, herbal, slightly winey
Green notes for vegetable type flavors, especially tomato; fusel notes for wine and brandy.
Sigma-Aldrich
cis-2-Hexen-1-ol, ≥96%, stabilized, FG
Odor Description:alcohol; almond; apple; vegetable; green; wine-like; pepper
 
Cosmetic Information:
None found
 
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.
BOC Sciences
For experimental / research use only.
cis-2-HEXEN-1-OL 98.0% (sum of isomers)
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)
 
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
 
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
 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: --
 
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):

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
 
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
 
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
 
Potential Blenders and core components note
For Odor
aldehydic
undecanal
FL/FR
alliaceous
dibutyl sulfide
FL/FR
dipropyl disulfide
FL/FR
balsamic
guaiyl acetate
FL/FR
caramellic
2-iso
butyl-3-methyl pyrazine
FL/FR
chocolate
2,4,5-
trimethyl thiazole
FL/FR
citrus
methyl heptenone
FL/FR
neroli ketone
FR
coumarinic
phthalide
FL/FR
ethereal
2-
methyl valeraldehyde
FL/FR
floral
allyl anthranilate
FL/FR
geranium pyran
FR
geranium specialty
FR
reseda acetal
FR
(Z)-
rose oxide
FL/FR
fruity
artemisia pallens herb oil
FL/FR
davana oil CO2 extract
FL/FR
2-
hexen-1-ol
FL/FR
(E)-2-
hexen-1-ol
FL/FR
octen-1-yl cyclopentanone
FL/FR
tropical thiazole
FL/FR
green
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
bromstyrol
CS
iso
butyl methyl ketone
FL/FR
2-iso
butyl pyrazine
FL/FR
2-iso
butyl thiazole
FL/FR
cortex pyridine
FL/FR
3,5,6-neo
cyclocitral
FR
dodecanal dimethyl acetal
FL/FR
ethyl (E)-2-hexenoate
FL/FR
galbanum decatriene
FL/FR
heptanal cyclic propylene acetal
FL/FR
1-
heptanol
FL/FR
3-
heptanone
FL/FR
(Z)-3-
hepten-1-yl acetate
FL/FR
2-
heptenal
FL/FR
(Z)-4-
heptenal
FL/FR
heptyl cinnamate
FL/FR
2-
heptyl furan
FL/FR
hexanal (aldehyde C-6)
FL/FR
(Z)-4-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
(Z)-3-
hexen-1-yl benzoate
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl methyl carbonate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
3-
hexenal
FL/FR
(E)-2-
hexenal
FL/FR
4-
hexenol
FL/FR
hexoxyacetaldehyde dimethyl acetal
FR
alpha-
hexyl cinnamaldehyde dimethyl acetal
FR
hexyl heptanoate
FL/FR
hexyl hexanoate
FL/FR
lawsonia inermis leaf oil CO2 extract
FR
(Z)-
leaf acetal
FL/FR
methyl heptine carbonate
FL/FR
nerol oxide
FL/FR
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
2-
octen-1-ol
FL/FR
(E)-2-
octen-1-ol
FL/FR
(E)-2-
octen-1-yl acetate
FL/FR
(Z)-5-
octen-1-yl propionate
FL/FR
1-
penten-3-ol
FL/FR
3-
phenyl propionaldehyde
FL/FR
iso
propyl phenyl propionaldehyde
FR
rosa damascena leaf absolute
FR
rosacyanthin
FR
rose leaf absolute (rosa centifolia)
FL/FR
styralyl acetate
FL/FR
violet leaf oil (viola odorata)
FL/FR
herbal
sweet
basil absolute
FL/FR
3-
butylidene phthalide
FL/FR
herbal heptane
FR
lovage tincture
FL/FR
curled
parsley seed oil
FL/FR
3-
propylidene phthalide
FL/FR
melon
(Z)-6-
nonen-1-ol
FL/FR
minty
carvyl acetate
FL/FR
iso
propyl tiglate
FL/FR
iso
pulegyl formate
FL/FR
musty
cocoa butenal
FL/FR
spicy
cuminaldehyde
FL/FR
sulfurous
grapefruit menthane
FL/FR
3-(
methyl thio) hexanol
FL/FR
waxy
methyl butyl phenyl acetate
FL/FR
woody
alpha-
farnesene
FL/FR
alpha-
farnesene isomer
FL/FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
acetaldehyde di-(Z)-3-hexen-1-yl acetal
FL/FR
allyl anthranilate
FL/FR
2-iso
butyl pyrazine
FL/FR
epoxy-2-decenal
FL
2-
ethyl-4,5-dimethyl oxazole
FL
furfuryl hexanoate
FL
guaiyl acetate
FL/FR
heptanal cyclic propylene acetal
FL/FR
(Z)-3-
hepten-1-yl acetate
FL/FR
2-
heptenal
FL/FR
heptyl cinnamate
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
2-
hexenal
FL
(E)-4-
hexenal
FL
hexyl (E)-2-hexenoate
FL
hexyl heptanoate
FL/FR
2-
methyl thiazole
FL
4-(
methyl thio) butanol
FL
2-
methyl-3-heptanone
FL
3-
methyl-3-pentanol
FL
1,5-
octadien-3-ol
FL
2-iso
propyl-3-(methyl thio) pyrazine
FL
iso
pulegyl formate
FL/FR
alliaceous
alliaceous
allyl thiopropionate
FL
dipropyl disulfide
FL/FR
3-
tetrahydrothiophenone
FL
tropical thiazole
FL/FR
celery
3-
butylidene phthalide
FL/FR
coumarinic
phthalide
FL/FR
fatty
2-
heptyl furan
FL/FR
(Z)-3-
hexen-1-yl benzoate
FL/FR
(E)-2-
octen-1-ol
FL/FR
2-
octen-1-ol
FL/FR
fruity
artemisia pallens herb oil
FL/FR
davana oil CO2 extract
FL/FR
ethyl (E)-2-hexenoate
FL/FR
2,4-
hexadien-1-ol
FL
2-
hexen-1-ol
FL/FR
hexyl hexanoate
FL/FR
octen-1-yl cyclopentanone
FL/FR
styralyl acetate
FL/FR
green
acetaldehyde butyl phenethyl acetal
FL/FR
acetaldehyde dipropyl acetal
FL/FR
acetaldehyde ethyl phenethyl acetal
FL/FR
iso
butyl methyl ketone
FL/FR
2-iso
butyl thiazole
FL/FR
2-iso
butyl-3-methyl pyrazine
FL/FR
cocoa butenal
FL/FR
cortex pyridine
FL/FR
dibutyl sulfide
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
dodecanal dimethyl acetal
FL/FR
alpha-
farnesene
FL/FR
alpha-
farnesene isomer
FL/FR
galbanum decatriene
FL/FR
(Z)-4-
heptenal
FL/FR
(E)-2-
heptenal
FL
hexanal (aldehyde C-6)
FL/FR
(E)-2-
hexen-1-ol
FL/FR
(Z)-4-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl methyl carbonate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
3-
hexenal
FL/FR
(E)-2-
hexenal
FL/FR
(E)-3-
hexenoic acid
FL
2-
hexyl pyridine
FL
horseradish oil
FL
(Z)-
leaf acetal
FL/FR
methyl heptenone
FL/FR
methyl heptine carbonate
FL/FR
4-
methyl thiazole
FL
3-(5-
methyl-2-furyl) butanal
FL
nerol oxide
FL/FR
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
(E,E)-2,4-
octadienal
FL
(E)-2-
octen-1-yl acetate
FL/FR
(Z)-5-
octen-1-yl propionate
FL/FR
4-
penten-1-yl acetate
FL
1-
penten-3-ol
FL/FR
3-
phenyl propionaldehyde
FL/FR
2-
propyl pyrazine
FL
iso
propyl tiglate
FL/FR
propylene glycol acetone ketal
FL
3-
propylidene phthalide
FL/FR
rose leaf absolute (rosa centifolia)
FL/FR
(Z)-
rose oxide
FL/FR
violet leaf oil (viola odorata)
FL/FR
herbal
sweet
basil absolute
FL/FR
lovage tincture
FL/FR
curled
parsley seed oil
FL/FR
ketonic
3-
heptanone
FL/FR
leafy
methyl butyl phenyl acetate
FL/FR
metallic
4-
hexenol
FL/FR
3-(
methyl thio) hexanol
FL/FR
minty
carvyl acetate
FL/FR
nutty
2,4,5-
trimethyl thiazole
FL/FR
onion
methyl propyl disulfide
FL
solvent
1-
heptanol
FL/FR
spicy
cuminaldehyde
FL/FR
sulfurous
grapefruit menthane
FL/FR
vegetable
alpha-
benzylidene methional
FL
2-
methyl valeraldehyde
FL/FR
2-
octen-4-one
FL/FR
waxy
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
(Z)-6-
nonen-1-ol
FL/FR
undecanal
FL/FR
 
Potential Uses:
FRapple
 bean
FRblueberry
FRcherry
FRcognac
FRcurrant black currant
FRfruit
FRgreen
 leaf
FRpapaya
FRpeach
FRpear
FLpepper bell pepper
FLpotato
FLtea
FLtomato
 topnotes
FLtropical
 
Occurrence (nature, food, other):note
 apple cooked apple
Search PMC Picture
 apple fruit
Search PMC Picture
 asparagus
Search Trop Picture
 blueberry fruit
Search Trop Picture
 butter
Search PMC Picture
 cherry sour cherry
Search Trop Picture
 cognac
Search PMC 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 PMC Picture
 quince fruit
Search Trop Picture
 star fruit oil cuba @ trace%
Data GC Search Trop Picture
 tea black tea
Search Trop Picture
 tomato
Search Trop Picture
 wine red wine
Search Picture
 wine white wine
Search Picture
 
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
 

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.
 
Notes:
Fresh green topnotes. Constit. of currants and hops. Food flavouring for baked goods and candies producing a fresher note than the E-isomer
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