cocoa hexenal
 
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IUPAC name :2-cyclohexyl-5-methylhex-2-enal
InChI :InChI=1/C13H16O/c1-11(2)8-9-13(10-14)12-6-4-3-5-7-12/h3-7,9-11H,8H2,1-2H3
InChIKey :YURDCJXYOLERLO-UHFFFAOYAK
SMILES :CC(C)CC=C(C=O)C1=CC=CC=C1
(EINECS) number :244-602-3
cas number :21834-92-4
fema number :3199
coe number :10365
jecfa number :1472
fl. number :05.099
molar refractivity :59.46 ± 0.3 cm3
parachor :475.9 ± 4.0 cm3
index of refraction :1.514 ± 0.02
surface tension :33.7 ± 3.0 dyne/cm
density :0.953 ± 0.06 g/cm3
polarizability :23.57 ± 0.5 10-24cm3
xlogp : 4.20
molecular weight : 188.2655400
formula :C13 H16 O
 
 
IUPAC name :(E)-2-cyclohexyl-5-methylhex-2-enal
InChI :InChI=1/C13H16O/c1-11(2)8-9-13(10-14)12-6-4-3-5-7-12/h3-7,9-11H,8H2,1-2H3/b13-9-
InChIKey :YURDCJXYOLERLO-LCYFTJDEBO
SMILES :CC(C)C\C=C(\C=O)/C1=CC=CC=C1
cas number :21834-92-4
molar refractivity :59.46 ± 0.3 cm3
parachor :475.9 ± 4.0 cm3
index of refraction :1.514 ± 0.02
surface tension :33.7 ± 3.0 dyne/cm
density :0.953 ± 0.06 g/cm3
polarizability :23.57 ± 0.5 10-24cm3
xlogp : 4.20
molecular weight : 188.2655400
formula :C13 H16 O
 
 
IUPAC name :(Z)-2-cyclohexyl-5-methylhex-2-enal
InChI :InChI=1/C13H16O/c1-11(2)8-9-13(10-14)12-6-4-3-5-7-12/h3-7,9-11H,8H2,1-2H3/b13-9+
InChIKey :YURDCJXYOLERLO-UKTHLTGXBA
SMILES :CC(C)C\C=C(/C=O)\C1=CC=CC=C1
cas number :21834-92-4
molar refractivity :59.46 ± 0.3 cm3
parachor :475.9 ± 4.0 cm3
index of refraction :1.514 ± 0.02
surface tension :33.7 ± 3.0 dyne/cm
density :0.953 ± 0.06 g/cm3
polarizability :23.57 ± 0.5 10-24cm3
xlogp : 4.20
molecular weight : 188.2655400
formula :C13 H16 O
 
 
fda reg :unspecified h. number :unspecified
 
organoleptics : 
odor type :chocolate
odor strength :medium
odor description :
at 100.00 %.  
cocoa filbert potato chip peanut green
properties : 
appearence :colorless to yellow clear liquid
assay : 96.00 - 100.00 %   sum of isomers
Food Chemicals Codex Listed :No
specific gravity :0.96800 - 0.97800 @ 25.00 °C.
pounds per gallon - calc. : 8.055 to 8.138
refractive index :1.52800 - 1.53700 @ 20.00 °C.
boiling point : 96.00 - 100.00 °C. @ 0.70 mm Hg
boiling point : 290.00 - 291.00 °C. @ 760.00 mm Hg
acid value : 10.00  max.  KOH/g
logp : 4.09
safety : 
most important hazard(s) : Xi - Irritant
  
Oral Toxicity(LD50) : Not determined
Dermal Toxicity(LD50) : Not determined
  
flash point ( Deg. F. ) :> 230.00  °F.  TCC  ( > 110.00 °C. )
  
recommendation for cocoa hexenal usage levels up to :
  8.0000 % in the fragrance concentrate.
  
recommendation for cocoa hexenal usage levels up to :
  25.0000 ppm in the flavor.
  
safety links : 
(EINECS) number :244-602-3
chemidplus :021834924
epa-srs :21834-92-4
  
chemidplus :21834-92-4
epa-srs :21834-92-4
  
chemidplus :21834-92-4
epa-srs :21834-92-4
  
other : 
 
references : 
jecfa number :1472
fl. number :05.099
pubchem :204700
  
pubchem :10513803
NIST Chemistry WebBook :3219534498
  
pubchem :39460525
  
synonyms :
 cocal
 cocoa hexenal
alpha-(3-methyl butylidene) benzene acetaldehyde
5-methyl-2-phenyl hex-2-enal
5-methyl-2-phenyl-2-hexen-1-al
5-methyl-2-phenyl-2-hexenal
2-phenyl-5-methyl-2-hexen-1-al
soluble in :
 alcohol
 dipropylene glycol
insoluble in :
 water
(odor and/or flavor) blends with :
 acetoin
isoamyl benzoate
alpha-amyl cinnamaldehyde
isoamyl salicylate
 amyris wood oil
para-anisaldehyde
para-anisyl acetate
 beeswax absolute
 benzoin resinoid
 benzyl acetate
 benzyl isobutyrate
 bois de rose oil
 caramel furanone
 cassia bark oil
 clary sage oil
 clove bud oil
 costus valerolactone
 coumarin
gamma-decalactone
 decanol
 dihydrojasmone
 ethyl cinnamate
 ethyl maltol
 ethyl phenyl acetate
isoeugenyl acetate
 floral pyranol
 gardenia oxide
 guaiacwood oil
 heliotropin
 heliotropyl acetone
alpha-hexyl cinnamaldehyde
 ionones
 jasmin absolute
 labdanum resinoid
alpha-methyl cinnamaldehyde
 methyl cinnamate
 methyl dihydrojasmonate
 mimosa absolute
 musks
gamma-nonalactone
 nonanol
 ocean propanal
gamma-octalactone
 patchouli ethanone
 peru balsam oil
 phenethyl phenyl acetate
 raspberry ketone methyl ether
 rose absolute
 rose butanoate
 santall
 strawberry glycidate 1
 tonka bean absolute
 tuberose absolute
gamma-undecalactone
 vanilla absolute
 verymoss
 woody acetate
(odor and/or flavor) used in :
 amber
 animal
 apple
 apricot
 baby powder
 balsam
 bean locust bean
 birch tar
 blossom tropical blossom
 bread
 caramel
 castoreum
 chocolate cacao
 chocolate cocoa
 chypre
 clover trefle le'trefle incarnat
 coconut
 coffee
 coronilla
 cream
 fern fougere
 fig
 floral
 fruit tropical fruit
 honey miel
 honeysuckle chevrefeuille
 jasmin
 mango
 marshmallow
 mint
 molasses
 moss
 muguet lily of the valley
 nut filbert
 opoponax
 papaya
 peach
 potato chip
 powder
 praline
 raisin
 sweet pea pois de senteur
 tea
 tobacco tabac tabaco
 toffee
 tomato
 vanilla
 woodruff asperula
natural occurrence in :
cocoa
filbert
hazelnut roasted hazelnut
data pagelavender oil spike spain @ 0.056%
peanut roasted peanut
potato chip



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