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

cocoa hexenal
5-methyl-2-phenyl-2-hexenal

Sponsors

Flavor Demo Formulas
Name:5-methyl-2-phenylhex-2-enal
CAS Number: 21834-92-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:244-602-3
FDA UNII:57UW55EC13
Nikkaji Web:J225.449B
MDL:MFCD00036615
CoE Number:10365
XlogP3-AA:3.40 (est)
Molecular Weight:188.26972000
Formula:C13 H16 O
NMR Predictor:Predict (works with chrome or firefox)
Name:(E)-5-methyl-2-phenylhex-2-enal
CAS Number: 188829-73-4Picture of molecule3D/inchi
FDA UNII:935DI670UJ
Nikkaji Web:J1.272.450K
XlogP3-AA:3.40 (est)
Molecular Weight:188.26972000
Formula:C13 H16 O
NMR Predictor:Predict (works with chrome or firefox)
Name:(Z)-5-methyl-2-phenylhex-2-enal
CAS Number: 21834-92-4 (Z)Picture of molecule3D/inchi
XlogP3-AA:3.40 (est)
Molecular Weight:188.26972000
Formula:C13 H16 O
NMR Predictor:Predict (works with chrome or firefox)
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:1472 5-methyl-2-phenyl-2-hexenal
FLAVIS Number:05.099 (Old)
DG SANTE Food Flavourings:05.099 5-methyl-2-phenylhex-2-enal
FEMA Number:3199 5-methyl-2-phenyl-2-hexenal
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 5-METHYL-2-PHENYL-2-HEXENAL
 
Physical Properties:
Appearance:colorless to yellow clear liquid (est)
Assay: 96.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity:0.97000 to 0.97600 @ 25.00 °C.
Pounds per Gallon - (est).: 8.071 to 8.121
Refractive Index:1.53100 to 1.53600 @ 20.00 °C.
Boiling Point: 96.00 to 100.00 °C. @ 0.70 mm Hg
Boiling Point: 290.00 to 291.00 °C. @ 760.00 mm Hg
Acid Value: 10.00 max. KOH/g
Vapor Pressure:0.004000 mm/Hg @ 20.00 °C.
Vapor Density:6.4 ( Air = 1 )
Flash Point:> 230.00 °F. TCC ( > 110.00 °C. )
logP (o/w): 3.691 (est)
Soluble in:
 alcohol
 dipropylene glycol
 water, 30.53 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: chocolate
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
Substantivity:118 hour(s) at 100.00 %
aldehydic bitter cocoa nut skin green sweet chocolate fruity butter rancid
Odor Description:at 100.00 %. aldehydic bitter cocoa nut skin green sweet chocolate fruity butyric
Luebke, William tgsc, (2009)
Odor sample from: R C Treatt and Co Ltd
bitter cocoa nutty brown green
Odor Description:Bitter cocoa, nutty, brown and green
Mosciano, Gerard P&F 23, No. 1, 33, (1998)
Flavor Type: cocoa
bitter cocoa honey aldehydic coffee nutty green
Taste Description: at 10.00 ppm. Bitter cocoa, honey, aldehydic, coffee and nutty with a green nuance
Mosciano, Gerard P&F 23, No. 1, 33, (1998)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
5-METHYL-2-PHENYL-2-HEXENAL ≥97.0%, Kosher
Odor Description:Distinctive cocoa aroma with mocha undertones
For a creamy cocoa note in fragrances.
Taste Description:Strong cocoa powder notes
Excellent for cocoa/chocolate notes.
Frutarom
5-METHYL-2-PHENYL-2-HEXENAL
Odor Description:Aldehydic, Chocolate, Cocoa, Green.
Suggested Uses: Bakery, Chocolate, Cocoa, Coffee, Nut, Vanilla
Treatt
5-Methyl-2-phenyl-2-hexenal NI, Kosher
Odor Description:cocoa
Taste Description:chocolate
Used in dark chocolate and coconut flavours for bakery and soft confection at 15ppm; alcoholic beverages at 15ppm; and desserts and non-alcoholic beverages at 6ppm.
Moellhausen
COCOA ALDEHYDE
Odor Description:sweet aromatic, cocoa- and chocolate connotation
Taste Description:, cocoa-like; bitter cocoa, honey, aldehydic, coffee and nutty with a green nuance
Pell Wall Perfumes
Cocoa Hexenal
Odor Description:cocoa, chocolate, bitter, honey, aldehydic. Powerful
Very diffusive and powerful, it is used in small amounts typically well below 1% of the perfume concentrate except where a strong chocolate note is desired when as much as 8% might be used. We also offer this product at 10% dilution, which is more practical for those who blend in smaller amounts.
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Advanced Biotech
5 METHYL 2 PHENYL 2 HEXENAL SYNTHETIC
96% min. (mixed isomers)
Odor: Cocoa
Advanced Biotech
CHOCLATONE WS NATURAL
Advanced Biotech
CHOCOLATONE ETOH NATURAL
Advanced Biotech
CHOCOLATONE TEC NATURAL
Anhui Haibei
2-Phenyl-5-Methyl-2-Hexenal
Odor: Coffee, cacao odor,and gives out aroma of chocolate and fresh fruit after dilution
Apiscent Labs
5 METHYL 2 PHENYL 2 HEXENAL (COCAL )
Odor: Warm cocoa
Apple Flavor & Fragrance
5-Methyl-2-phenyl-2-hexenal
Bedoukian Research
5-METHYL-2-PHENYL-2-HEXENAL, NO ANTIOXIDANT
≥97.0%, Special Order
Odor: Distinctive cocoa aroma
Use: For a creamy cocoa note in fragrances.
Flavor: Strong cocoa powder notes
Excellent for cocoa/chocolate notes.
Bedoukian Research
5-METHYL-2-PHENYL-2-HEXENAL
≥97.0%, Kosher
Odor: Distinctive cocoa aroma with mocha undertones
Use: For a creamy cocoa note in fragrances.
Flavor: Strong cocoa powder notes
Excellent for cocoa/chocolate notes.
Beijing Lys Chemicals
5-Methyl-2-phenyl-2-hexenal
BOC Sciences
For experimental / research use only.
5-METHYL-2-PHENYL-2-HEXENAL 97.0%
Charkit Chemical
METHYL-2-PHENYL-2-HEXENAL FEMA 3199
Charkit Chemical
METHYL-2-PHENYL-2-HEXENAL NATURAL FEMA 3199
Ernesto Ventós
5-METHYL-2-PHENYL-2-HEXENAL
Odor: SWEET, CHOCOLATE, GREEN, ALDEHYDIC
FCI SAS
5-METHYL-2-PHENYL-2-HEXENAL
Odor: Warm cocoa
Frutarom
5-METHYL-2-PHENYL-2-HEXENAL
Odor: Aldehydic, Chocolate, Cocoa, Green.
Use: Suggested Uses: Bakery, Chocolate, Cocoa, Coffee, Nut, Vanilla
Indukern F&F
5-METHYL-2-PHENYL-2-HEXENAL
Odor: ALDEHYDIC, CACAO, BITTER
Inoue Perfumery
5-METHYL-2-PHENYL-2-HEXENAL
Kun Shan P&A
Koka Aldehyde
Kunshan Sainty
5-Methyl-2-phenyl-2-hexenal, Kosher
M&U International
5-METHYL 2 PHENYL 2 HEXENAL (COCAL), Kosher
M&U International
Nat. Cocal
Moellhausen
COCOA ALDEHYDE
Odor: sweet aromatic, cocoa- and chocolate connotation
Flavor: , cocoa-like; bitter cocoa, honey, aldehydic, coffee and nutty with a green nuance
Natural Advantage
Cocoal FCC Nat
Pell Wall Perfumes
Cocoa Hexenal 10%
Odor: cocoa, chocolate, bitter, honey, aldehydic. Powerful
Use: One of the essential materials for creating an authentic chocolate or cocoa note: please see the description of the pure product for usage notes and other materials that can be used as part of an authentic chocolate or cocoa accord.
Pell Wall Perfumes
Cocoa Hexenal
Odor: cocoa, chocolate, bitter, honey, aldehydic. Powerful
Use: Very diffusive and powerful, it is used in small amounts typically well below 1% of the perfume concentrate except where a strong chocolate note is desired when as much as 8% might be used. We also offer this product at 10% dilution, which is more practical for those who blend in smaller amounts.
Penta International
5-METHYL-2-PHENYL-2-HEXENAL, Kosher
Penta International
5-METHYL-2-PHENYL-2-HEXENAL, NATURAL, Kosher
Perfumery Laboratory
CACAO GEKSENAL 10% in the DPC Bedoukian (Cocoa Hexenal 10% Bedoukian)
Odor: Cocoa, chocolate, bitter, honey, aldehyde. Powerful
Prodasynth
5-METHYL-2-PHENYL-2-HEXENAL SUM OF CIS AND TRANS ISOMERS > 97
Odor: SWEET, CHOCOLATE, GREEN, ALDEHYDIC
Riverside Aromatics
5-METHYL-2-PHENYL-2-HEXENAL, NATURAL
Riverside Aromatics
5-METHYL-2-PHENYL-2-HEXENAL
Shanghai Vigen Fine Chemical
5-Methyl-2-phenyl-2-hexenal
Sigma-Aldrich
5-Methyl-2-phenyl-2-hexenal, ≥96%, FG
Odor: Chocolate
Certified Food Grade Products
Sigma-Aldrich
5-Methyl-2-phenyl-2-hexenal, mixture of isomers, natural, ≥96%, FG
Synerzine
5-Methyl-2-phenyl-2-hexenal
Synerzine
Natural 5-Methyl-2-phenyl-2-hexenal
Taytonn
5-Methyl-2-phenyl-2-hexenal
Odor: Aldehydic/ Aldehyde, Chocolate, Cocoa, Green
TCI AMERICA
For experimental / research use only.
5-Methyl-2-phenyl-2-hexenal >90.0%(GC)
Treatt
5-Methyl-2-phenyl-2-hexenal
NI, Kosher
Odor: cocoa
Flavor: chocolate
Used in dark chocolate and coconut flavours for bakery and soft confection at 15ppm; alcoholic beverages at 15ppm; and desserts and non-alcoholic beverages at 6ppm.
WEN International
5-METHYL-2-PHENYL-2-HEXENAL Natural
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
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 cocoa hexenal usage levels up to:
  8.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 15.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 6.00 (μg/capita/day)
Structure Class: II
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: 4
 average usual ppmaverage maximum ppm
baked goods: -25.00000
beverages(nonalcoholic): -25.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -25.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -25.00000
fruit ices: -25.00000
gelatins / puddings: -25.00000
granulated sugar: --
gravies: --
hard candy: -25.00000
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):

Flavouring Group Evaluation 216: alpha,beta-Unsaturated aldehydes from chemical subgroup 3.3 of FGE.19: 2-Phenyl-2-alkenals[1]
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 216, Revision 1 (FGE.216Rev1). Consideration of genotoxic potential for a,-unsaturated 2-Phenyl -2-Alkenals from Subgroup 3.3 of FGE.19
View page or View pdf

EPI System: View
EPA Substance Registry Services (TSCA):21834-92-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :576026
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
5-methyl-2-phenylhex-2-enal
Chemidplus:0021834924
(E)-5-methyl-2-phenylhex-2-enal
Chemidplus:0188829734
(Z)-5-methyl-2-phenylhex-2-enal
 
References:
 5-methyl-2-phenylhex-2-enal
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:21834-92-4
Pubchem (cid):576026
Pubchem (sid):204700
Pherobase:View
 (E)-5-methyl-2-phenylhex-2-enal
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:188829-73-4
Pubchem (cid):5370602
Pubchem (sid):10513803
 (Z)-5-methyl-2-phenylhex-2-enal
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:21834-92-4
Pubchem (cid):5463934
Pubchem (sid):39460525
 
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
CHEMBL:View
HMDB (The Human Metabolome Database):HMDB31855
FooDB:FDB008539
Export Tariff Code:2912.29.6000
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
arnica montana flower extract
FL/FR
ceratonia siliqua fruit extract
FL/FR
acidic
acidic
cyclohexyl acetic acid
FL/FR
amber
cistus ladaniferus resinoid
FR
animal
costus valerolactone
FR
anisic
para-
anisaldehyde
FL/FR
balsamic
2-
acetyl furan
FL/FR
iso
amyl benzoate
FL/FR
iso
amyl cinnamate
FL/FR
amyl cinnamate
FL/FR
amyris wood oil
FL/FR
siam
benzoin resinoid
FL/FR
butyl cinnamate
FL/FR
ethyl cinnamate
FL/FR
methyl (E)-cinnamate
FL/FR
peru balsam oil
FL/FR
prenyl benzoate
FL/FR
berry
raspberry ketone methyl ether
FL/FR
buttery
acetoin
FL/FR
caramellic
ethyl maltol
FL/FR
fenugreek absolute
FL/FR
fenugreek oleoresin
FL/FR
chocolate
iso
butyl phenyl acetate
FL/FR
chocolate pyrazine A
FL/FR
chocolate specialty
FR
cocoa oleoresin
FL/FR
cocoa pentenal
FL/FR
2,5-
dimethyl pyrazine
FL/FR
2,6-
dimethyl pyrazine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
2-
methoxypyrazine
FL/FR
2-
methyl butyraldehyde
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
cocoa
2-iso
butyl-3,5-(and 3,6)-dimethyl pyrazine
FL/FR
cocoa absolute
FL/FR
cocoa butter fragrance
FR
cocoa fragrance
FR
cocoa resinoid
FL/FR
theobroma cacao extract
FL/FR
coconut
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
gamma-
octalactone
FL/FR
propyl octanoate
FL/FR
ethereal
iso
propyl formate
FL/FR
fatty
decanol
FL/FR
fermented
3-
methyl-1-pentanol
FL/FR
valeraldehyde
FL/FR
floral
alpha-
amyl cinnamaldehyde
FL/FR
iso
amyl salicylate
FL/FR
benzyl acetate
FL/FR
benzyl isobutyrate
FL/FR
benzyl phenyl acetate
FL/FR
bois de rose oil brazil
FL/FR
citronellyl phenyl acetate
FL/FR
dihydrojasmone
FL/FR
ethyl phenyl acetate
FL/FR
floral pyranol
FR
gardenia oxide
FR
heliotropin
FL/FR
heliotropyl acetone
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
jasmin absolute egypt (from concrete)
FL/FR
methyl dihydrojasmonate
FL/FR
mimosa absolute france
FL/FR
nonanol
FL/FR
ocean propanal
FL/FR
orris rhizome resinoid (iris pallida)
FL/FR
phenethyl acetate
FL/FR
phenethyl phenyl acetate
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
rose absolute (rosa damascena) bulgaria
FL/FR
rose butanoate
FL/FR
tuberose absolute (from pommade)
FL/FR
ylang ylang oil III fractions
FR
fruity
allyl phenoxyacetate
FL/FR
cherry oxyacetate
FL/FR
gamma-
decalactone
FL/FR
3-
methyl-2-butenal
FL/FR
2-
pentyl furan
FL/FR
strawberry glycidate 1 (aldehyde C-16 (so-called))
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
green
butyl 2-methyl butyrate
FL/FR
phenyl acetaldehyde
FL/FR
phenyl acetaldehyde solution
FL/FR
hay
beeswax absolute
FL/FR
herbal
clary sage oil france
FL/FR
gamma-
valerolactone
FL/FR
honey
butyl phenyl acetate
FL/FR
milky
laevo-
glutamine
CS
moldy
strawberry furanone methyl ether
FL/FR
mossy
veramoss (IFF)
FR
musty
3-
acetyl-2,5-dimethyl furan
FL/FR
cocoa butenal
FL/FR
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
nutty
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
3,5-
cocoa pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2-
ethyl pyrazine
FL/FR
2-
ethyl-4-methyl thiazole
FL/FR
filbert heptenone
FL/FR
2,6-
lutidine
FL/FR
methoxymethyl pyrazine
FL/FR
2-
methyl pyrazine
FL/FR
2-
methyl-3-propyl pyrazine
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
plastic
1-
phenyl-1,2-propane dione
FL/FR
powdery
para-
anisyl acetate
FL/FR
para-
anisyl alcohol
FL/FR
roasted
fenugreek resinoid
FL/FR
trigonella foenum-graecum seed oil CO2 extract
FL/FR
spicy
cassia bark oil china
FL/FR
clove bud oil
FL/FR
iso
eugenyl acetate
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
sulfurous
cocoa essence
FL/FR
sweet
vanilla oleoresin bali
FL/FR
tonka
coumarin
FR
tonka bean absolute
FR
vanilla
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillin propylene glycol acetal
FL/FR
vegetable
tetrahydrofurfuryl alcohol
FL/FR
waxy
phenethyl octanoate
FL/FR
woody
guaiacwood oil
FL/FR
patchouli ethanone
FR
santall
FR
woody acetate
FR
For Flavor
No flavor group found for these
2-
acetyl-6-methyl pyrazine
FL
arnica montana flower extract
FL/FR
butyl 2-methyl butyrate
FL/FR
butyl cinnamate
FL/FR
2-iso
butyl-3,5-(and 3,6)-dimethyl pyrazine
FL/FR
2(4)-iso
butyl-4(2),6-dimethyl dihydro-4H-1,3,5-dithiazine
FL
chocolate pyrazine A
FL/FR
4,5-
dimethyl-2-ethyl thiazole
FL
ethyl dimethyl pyrazine
FL
2-
methoxypyrazine
FL/FR
methyl (E)-cinnamate
FL/FR
peanut dithiazine
FL
phenyl acetaldehyde solution
FL/FR
prenyl benzoate
FL/FR
propyl octanoate
FL/FR
2-iso
propyl-4-methyl-3-thiazoline
FL
rosa canina seed extract
FL
rose absolute (rosa damascena) bulgaria
FL/FR
paullinia cupana seed tincture
FL
alliaceous
alliaceous
dicyclohexyl disulfide
FL
balsamic
amyl cinnamate
FL/FR
siam
benzoin resinoid
FL/FR
ethyl cinnamate
FL/FR
peru balsam oil
FL/FR
berry
heliotropyl acetone
FL/FR
raspberry ketone methyl ether
FL/FR
bitter
paullinia cupana seed extract
FL
brown
beeswax absolute
FL/FR
fenugreek oleoresin
FL/FR
caramellic
caramel furanone
FL
ethyl maltol
FL/FR
fenugreek absolute
FL/FR
fenugreek resinoid
FL/FR
1-
phenyl-1,2-propane dione
FL/FR
cherry
heliotropin
FL/FR
chocolate
chocolate flavor
FL
cocoa essence
FL/FR
cocoa oleoresin
FL/FR
cocoa powder distillates
FL
cocoa propanal
FL
creme de cocoa flavor
FL
cocoa
iso
butyl phenyl acetate
FL/FR
butyraldehyde
FL
ceratonia siliqua fruit extract
FL/FR
chocolate enhancers
FL
cocoa
FL
cocoa absolute
FL/FR
cocoa bean powder
FL
cocoa distillates
FL
cocoa enhancer
FL
cocoa flavor
FL
cocoa liquor
FL
cocoa liquor distillates
FL
cocoa nib distillates
FL
cocoa resinoid
FL/FR
gac fruit distillates
FL
theobroma cacao extract
FL/FR
theobroma cacao nib extract
FL
coconut
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
coffee
coffee distillates
FL
2-
ethyl-4-methyl thiazole
FL/FR
creamy
acetoin
FL/FR
para-
anisaldehyde
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
earthy
camu camu distillates
FL
difurfuryl sulfide
FL
2-
methyl-3-propyl pyrazine
FL/FR
fatty
cocoa butter distillates
FL
floral
iso
amyl cinnamate
FL/FR
bois de rose oil brazil
FL/FR
citronellyl phenyl acetate
FL/FR
cocoa pentenal
FL/FR
dihydrojasmone
FL/FR
jasmin absolute egypt (from concrete)
FL/FR
methyl dihydrojasmonate
FL/FR
ocean propanal
FL/FR
orris rhizome resinoid (iris pallida)
FL/FR
tuberose absolute (from pommade)
FL/FR
fruity
allyl phenoxyacetate
FL/FR
iso
amyl benzoate
FL/FR
para-
anisyl acetate
FL/FR
para-
anisyl alcohol
FL/FR
benzyl acetate
FL/FR
benzyl isobutyrate
FL/FR
cherry oxyacetate
FL/FR
gamma-
decalactone
FL/FR
3-
methyl-2-butenal
FL/FR
phenethyl octanoate
FL/FR
iso
propyl formate
FL/FR
rose butanoate
FL/FR
strawberry glycidate 1 (aldehyde C-16 (so-called))
FL/FR
fusel
2-
methyl butyraldehyde
FL/FR
3-
methyl-2-butanol
FL
green
iso
amyl salicylate
FL/FR
cocoa butenal
FL/FR
2-
ethyl butyraldehyde
FL
2-
pentyl furan
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
herbal
clary sage oil france
FL/FR
honey
benzyl phenyl acetate
FL/FR
butyl phenyl acetate
FL/FR
ethyl phenyl acetate
FL/FR
phenethyl acetate
FL/FR
phenethyl phenyl acetate
FL/FR
phenyl acetaldehyde
FL/FR
lactonic
gamma-
octalactone
FL/FR
malty
yeast thiazoline
FL
meaty
2-
methyl 3-(methyl thio) furan
FL
moldy
strawberry furanone methyl ether
FL/FR
musty
2,5-
dimethyl pyrazine
FL/FR
2-
ethoxythiazole
FL
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
propionaldehyde
FL
2,3,5-
trimethyl pyrazine
FL/FR
nutty
2-
acetyl furan
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
3,5-
cocoa pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
3,5-
diethyl-2-methyl pyrazine
FL
2,6-
dimethyl pyrazine
FL/FR
2,3-
dimethyl pyrazine
FL/FR
4,5-
dimethyl-2-ethyl-3-thiazoline
FL/FR
2,4-
dimethyl-5-vinyl thiazole
FL
2-
ethyl pyrazine
FL/FR
filbert heptenone
FL/FR
2,6-
lutidine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
methoxymethyl pyrazine
FL/FR
2-
methyl pyrazine
FL/FR
peanut oxazole
FL
tetrahydrofurfuryl alcohol
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
vinyl sulfurol
FL/FR
roasted
ethyl 3-(furfuryl thio) propionate
FL
trigonella foenum-graecum seed oil CO2 extract
FL/FR
rooty
guarana flavor
FL
spicy
cassia bark oil china
FL/FR
clove bud oil
FL/FR
iso
eugenyl acetate
FL/FR
alpha-
methyl cinnamaldehyde
FL/FR
sweet
cyclohexyl acetic acid
FL/FR
vanilla oleoresin bali
FL/FR
tonka
gamma-
valerolactone
FL/FR
tropical
alpha-
amyl cinnamaldehyde
FL/FR
vanilla
vanilla bean absolute (vanilla planifolia)
FL/FR
vanillin propylene glycol acetal
FL/FR
waxy
decanol
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
mimosa absolute france
FL/FR
nonanol
FL/FR
whiskey
3-
methyl-1-pentanol
FL/FR
winey
valeraldehyde
FL/FR
woody
amyris wood oil
FL/FR
guaiacwood oil
FL/FR
 
Potential Uses:
FRamber
FRanimal
FRapple
FRapricot
FRbaby powder
FLbakery
FRbalsam
 bean locust bean
FLbeverage
FL/FRbirch tar
 blossom tropical blossom
FLbread
FLcaramel
FRcastoreum
 chocolate cacao
 chocolate cocoa
FRchypre
FRclover
FRcoconut
FRcoffee
 confection
FRcoronilla
FRcream
FRfern
FRfig
FRfilbert
FRfloral
 fruit tropical fruit
FRhoney
FRhoneysuckle
FRjasmin
FRlily of the valley
FRmango
FLmarshmallow
FRmint
FLmolasses
FRmoss
FRopoponax
FRpapaya
FRpeach
FLpotato chip
FRpowder
FLpraline
FRraisin
FRsweet pea
FLtea
FRtobacco
FRtoffee
FLtomato
FRvanilla
FRwoodruff
 
Occurrence (nature, food, other):note
 clover yellow sweet clover
Search Trop Picture
 cocoa
Search Trop Picture
 filbert roasted filbert
Search Trop Picture
 hazelnut roasted hazelnut
Search Trop Picture
 lavender oil spike spain @ 0.056%
Data GC Search Trop Picture
 malt
Search PMC Picture
 peanut roasted peanut
Search Trop Picture
 potato chip
Search PMC Picture
 sesame seed roasted
Search Trop Picture
 
Synonyms:
 benzeneacetaldehyde, a-(3-methylbutylidene)-
 choclatone WS natural (Advanced Biotech)
 chocolatone ETOH natural (Advanced Biotech)
 chocolatone TEC natural (Advanced Biotech)
 cocal (IFF)
 cocoa aldehyde
 cocoa hexenal
 cocoal
 hex-2-enal, 5-methyl-2-phenyl-
2-hexenal, 5-methyl-2-phenyl-
 koka aldehyde
5 methyl 2 phenyl 2 hexenal (cocal )
5-methyl 2 phenyl 2 hexenal (cocal), kosher
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
5-methyl-2-phenyl-2-hexenal natural
5-methyl-2-phenyl-2-hexenal synthetic
 methyl-2-phenyl-2-hexenal, 5-
5-methyl-2-phenyl-2-hexenal, kosher
5-methyl-2-phenyl-2-hexenal, natural
5-methyl-2-phenyl-2-hexenal, natural, kosher
5-methyl-2-phenyl-2-hexenal, no antioxidant
5-methyl-2-phenylhex-2-enal
alpha-(3-methylbutylidene) benzeneacetaldehyde
2-phenyl-5-methyl-2-hexen-1-al
2-phenyl-5-methyl-2-hexenal
2-phenyl-5-methylhex-2-enal
 

Articles:

US Patents:3,958,029 - Novel flavoring compositions and products comprising 2,5-dimethyl-3-thioisovaleryl furan
PubMed:Relationship of sensory and instrumental aroma measurements of dark chocolate as influenced by fermentation method, roasting and conching conditions.
Google Patents:Antifungal flavouring ingredients and compositions
PubMed:5-Methyl-2-phenyl-2-hexenal in the scent gland secretion of male cave crickets, Troglophilus cavicola and T. neglectus (Ensifera: Rhaphidophoridae).
PubMed:Use of gas chromatography-olfactometry to identify key odorant compounds in dark chocolate. Comparison of samples before and after conching.
 
Notes:
Constit. of various plant spp. and cooked foods e.g. cocoa beans and roasted peanut. Flavouring ingredient
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy