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

2,4-hexadien-1-ol
2,4-hexadienol

Sponsors

CAS Number: 111-28-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:203-853-9
FDA UNII:11CF2E3HNG
MDL:MFCD00002925
CoE Number:2162
XlogP3-AA:1.10 (est)
Molecular Weight:98.14490000
Formula:C6 H10 O
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring agents and cosmetic 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:1174 2,4-hexadien-1-ol
FLAVIS Number:02.162 (Old)
DG SANTE Food Flavourings:02.162 hexa-2,4-dien-1-ol
FEMA Number:3922 2,4-hexadien-1-ol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2,4-HEXADIEN-1-OL
 
Physical Properties:
Appearance:colorless solid (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.88000 to 0.90000 @ 25.00 °C.
Pounds per Gallon - (est).: 7.322 to 7.489
Refractive Index:1.49000 to 1.51000 @ 20.00 °C.
Melting Point: 24.00 to 33.00 °C. @ 760.00 mm Hg
Boiling Point: 90.00 °C. @ 20.00 mm Hg
Boiling Point: 179.00 to 180.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.281000 mm/Hg @ 25.00 °C. (est)
Vapor Density:>1 ( Air = 1 )
Flash Point: 160.00 °F. TCC ( 71.11 °C. )
logP (o/w): 1.083 (est)
Soluble in:
 alcohol
 water, 2.475e+004 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: green
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
Substantivity: > 1 hour(s) at 100.00 %
musty green sweet herbal almond nutty
Odor Description:at 10.00 % in dipropylene glycol. musty green sweet herbal almond nutty
musty green sweet marzipan raw almond nutty vegetable whiskey
Odor Description:at 1.00 %. Slight musty and green with a sweet marzipan, raw almond nutty note with a vegetative and a slight whiskey nuance
Mosciano, Gerard P&F 25, No. 5, 72, (2000)
Flavor Type: fruity
fruity tropical green vegetable
Taste Description: at 10.00 - 40.00 ppm. Fruity and tropical with a slight green and vegetative nuance
Mosciano, Gerard P&F 25, No. 5, 72, (2000)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
2,4-HEXADIEN-1-OL (SORBIC ALCOHOL) ≥98.0%, Kosher
Odor Description:fresh green, pineapple herbal
Taste Description:fruity
Used primarily in pineapple flavors.
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Bedoukian Research
2,4-HEXADIEN-1-OL (SORBIC ALCOHOL)
≥98.0%, Kosher
Odor: fresh green, pineapple herbal
Flavor: fruity
Used primarily in pineapple flavors.
BOC Sciences
For experimental / research use only.
2,4-Hexadien-1-ol 98.0%
Penta International
2,4-HEXADIEN-1-OL, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
2,4-Hexadien-1-ol
Synerzine
2,4-Hexadien-1-ol
TCI AMERICA
For experimental / research use only.
2,4-Hexadien-1-ol >98.0%(GC)
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xn - Harmful.
R 21 - Harmful in contact with skin.
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
S 20/21 - When using do not eat, drink or smoke.
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 - Wear suitable protective clothing.
S 36/39 - Wear suitable clothing 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.
Oral/Parenteral Toxicity:
oral-rat LD50 2140 uL/kg
Toxicology and Applied Pharmacology. Vol. 28, Pg. 313, 1974.

Dermal Toxicity:
skin-human TDLo 14 mg/kg
SKIN AND APPENDAGES (SKIN): SWEATING: OTHER
Journal of the American Pharmaceutical Association, Scientific Edition. Vol. 34, Pg. 221, 1945.

skin-rabbit LD50 1010 uL/kg
Toxicology and Applied Pharmacology. Vol. 28, Pg. 313, 1974.

subcutaneous-rabbit LDLo 5000 mg/kg
Journal of the American Pharmaceutical Association, Scientific Edition. Vol. 34, Pg. 221, 1945.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents and cosmetic fragrance agents
Recommendation for 2,4-hexadien-1-ol usage levels up to:
 PROHIBITED: Should not be used as a fragrance ingredient.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): ND (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.40 (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. Update in publication number(s): 20
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): 1.000006.00000
beverages(alcoholic): 0.500001.00000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: 2.000004.00000
confectionery froastings: 0.100001.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: 2.000004.00000
fruit ices: --
gelatins / puddings: 0.700002.00000
granulated sugar: 0.073000.07300
gravies: 0.300003.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: 1.000002.00000
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 0.100000.50000
snack foods: 0.400000.40000
soft candy: 1.000002.00000
soups: 0.130000.13000
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 203: alpha,beta-Unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double bonds and with or without additional non-conjugated double bonds
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 203, Revision 1 (FGE.203Rev1): a,-Unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double-bonds and with or without additional non-conjugated double-bonds
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 203, Revision 2 (FGE.203Rev2): a,-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double-bonds and with or without additional non-conjugated double-bonds
View page or View pdf

EPI System: View
Cancer Citations:Search
EPA Substance Registry Services (TSCA):111-28-4
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :8104
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
hexa-2,4-dien-1-ol
Chemidplus:0000111284
RTECS:MM3325000 for cas# 111-28-4
 
References:
 hexa-2,4-dien-1-ol
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:111-28-4
Pubchem (cid):8104
Pubchem (sid):134975014
 
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):Search
FooDB:FDB009558
Export Tariff Code:2905.22.5050
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
No odor group found for these
sulfuryl octanoate
FL/FR
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
sulfuryl propionate
FL/FR
valeraldehyde dibutyl acetal
FL/FR
valeraldehyde propylene glycol acetal
FL/FR
acidic
acidic
2-
ethyl butyric acid
FL/FR
alliaceous
dibutyl sulfide
FL/FR
dipropyl disulfide
FL/FR
anisic
ortho-
acetanisole
FL/FR
ortho-
anisaldehyde
FL/FR
balsamic
2-
acetyl furan
FL/FR
iso
amyl benzoate
FL/FR
linalyl cinnamate
FL/FR
propyl benzoate
FL/FR
bready
coffee furanone
FL/FR
furfural
FL/FR
buttery
acetyl propionyl
FL/FR
3,4-
hexane dione
FL/FR
camphoreous
bornyl isobutyrate
FL/FR
caramellic
2-iso
butyl-3-methyl pyrazine
FL/FR
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
chemical
propyl propionate
FL/FR
chocolate
chocolate pyrazine A
FL/FR
2,5-
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
citrus
methyl heptenone
FL/FR
coconut
alpha-
angelica lactone
FL/FR
gamma-
heptalactone
FL/FR
corn chip
popcorn pyrimidine
FL/FR
coumarinic
coumane
FL/FR
phthalide
FL/FR
earthy
2-
ethyl-3-methoxypyrazine
FL/FR
ethereal
2-
methyl valeraldehyde
FL/FR
fatty
coconut absolute
FL/FR
fermented
valeraldehyde
FL/FR
floral
acetophenone
FL/FR
para-
cresyl laurate
FL/FR
black
currant bud concrete
FL/FR
cyclamen aldehyde
FL/FR
geranyl propionate
FL/FR
ortho-
methyl acetophenone
FL/FR
beta-
ocimene
FL/FR
(Z)-beta-
ocimene
FL/FR
phenethyl butyrate
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
(Z)-
rose oxide
FL/FR
styralyl propionate
FL/FR
fruity
allyl 2-ethyl butyrate
FL/FR
allyl butyrate
FL/FR
iso
amyl nonanoate
FL/FR
benzaldehyde
FL/FR
benzaldehyde glycrol acetal
FL/FR
2-
benzofuran carboxaldehyde
FL/FR
benzyl butyrate
FL/FR
bread thiophene
FL/FR
iso
butyl hexanoate
FL/FR
cyclohexyl cinnamate
FL/FR
4-
ethyl benzaldehyde
FL/FR
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
propyl hexanoate
FL/FR
tetrahydrofurfuryl butyrate
FL/FR
tolualdehyde glyceryl acetal
FL/FR
tropical thiazole
FL/FR
green
acetaldehyde butyl phenethyl acetal
FL/FR
benzaldehyde dimethyl acetal
FL/FR
iso
butyl methyl ketone
FL/FR
2-iso
butyl thiazole
FL/FR
2-sec-
butyl-3-methoxypyrazine
FL/FR
cortex pyridine
FL/FR
galbanum decatriene
FL/FR
green note propionate
FL/FR
2-
heptyl furan
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
hexyl hexanoate
FL/FR
(Z)-
leaf acetal
FL/FR
marigold pot absolute
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
1-
penten-3-ol
FL/FR
phenyl acetaldehyde diethyl acetal
FL/FR
terpinyl propionate
FL/FR
herbal
3-
butylidene phthalide
FL/FR
linalyl octanoate
FL/FR
2-
pentyl acetate
FL/FR
honey
methyl phenyl acetate
FL/FR
phenyl pyruvic acid
FL/FR
musty
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
cocoa butenal
FL/FR
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
ortho-
methyl anisole
FL/FR
para-
methyl anisole
FL/FR
nutty
3-
acetyl pyridine
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-3,5-dimethyl 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
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
2-
methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
2-
methyl-3-propyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
nutty quinoxaline
FL/FR
shoyu pyrazine
FL/FR
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,4,5-
trimethyl oxazole
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
vinyl sulfurol
FL/FR
phenolic
methyl benzoate
FL/FR
popcorn
2-
acetyl pyrazine
FL/FR
2-
acetyl thiazole
FL/FR
powdery
dibenzyl ketone
FL/FR
spicy
myrcene
FR
sulfurous
benzothiazole
FL/FR
buchu mercaptan
FL/FR
furfuryl thioacetate
FL/FR
lychee mercaptan acetate
FL/FR
4-
methoxy-2-methyl butane thiol
FL/FR
3-(
methyl thio) hexanol
FL/FR
passiflora acetate
FL/FR
terpenic
gamma-
terpinene
FL/FR
tonka
whiskey lactone
FL/FR
tropical
cis-
galbanum oxathiane
FL/FR
passiflora edulis fruit extract
FL/FR
psidium guajava fruit extract
FL/FR
waxy
ethyl nonanoate
FL/FR
heptyl octanoate
FL/FR
octyl 2-methyl butyrate
FL/FR
woody
alpha-
farnesene
FL/FR
alpha-
farnesene isomer
FL/FR
4-
hydroxybenzaldehyde
FL/FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
acetyl acetaldehyde dimethyl acetal
FL
2-
acetyl-2-pyrroline
FL
bornyl isobutyrate
FL/FR
butyramide
FL
chocolate pyrazine A
FL/FR
chocolate pyrazine B
FL
coumane
FL/FR
cyclohexyl cinnamate
FL/FR
cyclohexyl methyl pyrazine
FL
2,5-
diethyl thiazole
FL
2,5-
diethyl-4-methyl thiazole
FL
6,7-
dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL
dimethyl dihydrocyclopentapyrazine
FL
2,5-
dimethyl thiazole
FL
ethyl 2-hydroxy-2-methyl butyrate
FL/FR
4-
ethyl benzaldehyde
FL/FR
5-
ethyl-2-thiophene carboxaldehyde
FL
2-
ethyl-3-methoxypyrazine
FL/FR
(Z+E)-5-
ethyl-4-methyl-2-(2-butyl) thiazoline
FL
(Z+E)-5-
ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL
3-(2-
furyl) acrolein
FL
(E,E)-2,4-
heptadien-1-ol
FL
2,4-
heptadien-1-ol
FL
2-
hexenal
FL
2-
hexyl-5 or 6-keto-1,4-dioxane
FL
2-
methoxypyrazine
FL/FR
methyl 2-(methyl thio) acetate
FL
4-
methyl salicylaldehyde
FL
2-
methyl-3-(methyl thio) pyrazine
FL/FR
2-
methyl-3-ethoxypyrazine
FL/FR
peanut dithiazine
FL
phenyl acetaldehyde diethyl acetal
FL/FR
2-
propyl pyridine
FL
para-
salicylic acid
FL
sulfuryl butyrate
FL/FR
sulfuryl decanoate
FL/FR
sulfuryl hexanoate
FL/FR
sulfuryl isobutyrate
FL/FR
tolualdehyde glyceryl acetal
FL/FR
valeraldehyde propylene glycol acetal
FL/FR
5-
acetyl-2,3-dihydro-1,4-thiazine
FL
sulfuryl formate
FL
sulfuryl octanoate
FL/FR
sulfuryl propionate
FL/FR
valeraldehyde dibutyl acetal
FL/FR
acidic
acidic
2-
ethyl butyric acid
FL/FR
alliaceous
allyl thiopropionate
FL
dipropyl disulfide
FL/FR
2-
methyl thioacetaldehyde
FL
tropical thiazole
FL/FR
anisic
ortho-
anisaldehyde
FL/FR
ortho-
methyl acetophenone
FL/FR
bitter
dibenzyl ketone
FL/FR
bready
2-
propionyl thiazole
FL
brown
furfural
FL/FR
burnt
2-
methyl quinoxaline
FL
2,4,5-
trimethyl oxazole
FL/FR
buttery
butyroin
FL
3,4-
hexane dione
FL/FR
camphoreous
ortho-
methyl anisole
FL/FR
celery
3-
butylidene phthalide
FL/FR
citrus
styralyl propionate
FL/FR
coffee
difurfuryl ether
FL
2-
ethyl-4-methyl thiazole
FL/FR
2-iso
propyl pyrazine
FL
corn chip
2-
acetyl thiazole
FL/FR
2-
acetyl-2-thiazoline
FL
popcorn pyrimidine
FL/FR
coumarinic
phthalide
FL/FR
creamy
alpha-
angelica lactone
FL/FR
4-
hydroxybenzaldehyde
FL/FR
dairy
2-
pentyl acetate
FL/FR
earthy
2-
methyl-3-propyl pyrazine
FL/FR
ethereal
allyl 2-ethyl butyrate
FL/FR
4-
hexen-3-one
FL
fatty
coconut absolute
FL/FR
(E,E)-2,4-
decadienal
FL
2-
heptyl furan
FL/FR
(E,E)-2,4-
nonadienal
FL
fishy
4,5-
dimethyl thiazole
FL
floral
methyl phenyl acetate
FL/FR
fruity
iso
amyl benzoate
FL/FR
benzaldehyde
FL/FR
benzaldehyde glycrol acetal
FL/FR
benzyl butyrate
FL/FR
bread thiophene
FL/FR
iso
butyl hexanoate
FL/FR
cherry laurel oil
FL
black
currant bud concrete
FL/FR
tropical
fruit flavor
FL
hexyl hexanoate
FL/FR
kiwi flavor
FL
linalyl cinnamate
FL/FR
linalyl octanoate
FL/FR
lychee flavor
FL
2-
mercapto-4-heptanol
FL
3-
mercaptohexyl hexanoate
FL
methyl valerate
FL/FR
3-
methyl-2-butenal
FL/FR
(Z)-3-
nonen-1-yl acetate
FL
papaya guava flavor
FL
passion fruit distillates
FL
phenethyl butyrate
FL/FR
propyl benzoate
FL/FR
propyl hexanoate
FL/FR
tetrahydrofurfuryl butyrate
FL/FR
fusel
2-
methyl butyraldehyde
FL/FR
green
acetaldehyde butyl phenethyl acetal
FL/FR
allyl butyrate
FL/FR
benzaldehyde dimethyl 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
cyclamen aldehyde
FL/FR
dibutyl sulfide
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
2,5-
dimethyl thiophene
FL
alpha-
farnesene
FL/FR
alpha-
farnesene isomer
FL/FR
galbanum decatriene
FL/FR
cis-
galbanum oxathiane
FL/FR
green note propionate
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl tiglate
FL/FR
2-
hexyl pyridine
FL
horseradish oil
FL
(Z)-
leaf acetal
FL/FR
marigold pot absolute
FL/FR
methyl heptenone
FL/FR
methyl heptine carbonate
FL/FR
4-
methyl thiazole
FL
2-
methyl-5-isopropyl pyrazine
FL
nerol oxide
FL/FR
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
(Z)-beta-
ocimene
FL/FR
beta-
ocimene
FL/FR
4-
penten-1-yl acetate
FL
1-
penten-3-ol
FL/FR
phenyl acetaldehyde diisobutyl acetal
FL/FR
2-
propyl pyrazine
FL
(Z)-
rose oxide
FL/FR
terpinyl propionate
FL/FR
2-
vinyl pyrazine
FL
juicy
lychee mercaptan acetate
FL/FR
lactonic
gamma-
heptalactone
FL/FR
meaty
benzothiazole
FL/FR
metallic
3-(
methyl thio) hexanol
FL/FR
musty
2,5-
dimethyl pyrazine
FL/FR
2-
ethoxythiazole
FL
hazelnut pyrazine
FL/FR
menthofuran
FL/FR
propionaldehyde
FL
shoyu pyrazine
FL/FR
2,3,5-
trimethyl pyrazine
FL/FR
naphthyl
2,4-
dimethyl benzaldehyde
FL/FR
para-
methyl anisole
FL/FR
nutty
2-
acetyl furan
FL/FR
3-
acetyl pyridine
FL/FR
2-
acetyl pyrrole
FL/FR
3-
acetyl-2,5-dimethyl furan
FL/FR
2-
acetyl-3-ethyl pyrazine
FL/FR
2-
acetyl-3-methyl pyrazine
FL/FR
2-
acetyl-3,5-dimethyl pyrazine
FL/FR
2-
acetyl-5-methyl furan
FL/FR
aconitic acid
FL
2-
benzofuran carboxaldehyde
FL/FR
3,5(6)-
cocoa pyrazine
FL
3,5-
cocoa pyrazine
FL/FR
3,6-
cocoa pyrazine
FL/FR
coffee furanone
FL/FR
3,5-
diethyl-2-methyl pyrazine
FL
2,5-
diethyl-3-methyl pyrazine
FL
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
1-
ethyl-2-acetyl pyrrole
FL
filbert heptenone
FL/FR
filbert pyrazine
FL/FR
2,6-
lutidine
FL/FR
2-
methoxy-3-methyl pyrazine
FL/FR
2-
methyl pyrazine
FL/FR
5-
methyl quinoxaline
FL/FR
2-
methyl thio-3,5 or 6-methyl pyrazine
FL/FR
nutty cyclohexenone
FL/FR
nutty quinoxaline
FL/FR
nutty thiazole
FL
peanut oxazole
FL
2,3,5,6-
tetramethyl pyrazine
FL/FR
2,4,5-
trimethyl thiazole
FL/FR
vinyl sulfurol
FL/FR
phenolic
methyl benzoate
FL/FR
phenyl pyruvic acid
FL/FR
popcorn
2-
propionyl-2-thiazoline
FL
powdery
ortho-
acetanisole
FL/FR
acetophenone
FL/FR
powdery ketone
FL
roasted
2-
acetyl pyrazine
FL/FR
furfuryl thioacetate
FL/FR
sulfurous
buchu mercaptan
FL/FR
4-
methoxy-2-methyl butane thiol
FL/FR
terpenic
gamma-
terpinene
FL/FR
toasted
acetyl propionyl
FL/FR
tropical
3-
mercaptohexyl butyrate
FL
passiflora acetate
FL/FR
passiflora edulis fruit extract
FL/FR
propyl propionate
FL/FR
psidium guajava fruit
FL
psidium guajava fruit extract
FL/FR
vegetable
2-sec-
butyl-3-methoxypyrazine
FL/FR
2-
methyl valeraldehyde
FL/FR
2-
octen-4-one
FL/FR
waxy
para-
cresyl laurate
FL/FR
ethyl nonanoate
FL/FR
geranyl propionate
FL/FR
heptyl octanoate
FL/FR
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
octyl 2-methyl butyrate
FL/FR
winey
iso
amyl nonanoate
FL/FR
5-
ethyl-2-methyl pyridine
FL
valeraldehyde
FL/FR
woody
whiskey lactone
FL/FR
 
Potential Uses:
FLalmond
FLapple
FLasparagus
 fresh
FLgreen
FLherbal
FLkiwi
FLmango
FLnut
FLpear
FLpineapple
 
Occurrence (nature, food, other):note
 aloe arborescens mill. var. natalensis berger
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 asparagus
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 asparagus cooked asparagus
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 naranjilla fruit
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 soybean plant
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Synonyms:
 hexa-2,4-dien-1-ol
2,4-hexadien-1-ol
2,4-hexadien-1-ol (sorbic alcohol)
2,4-hexadieneol
2,4-hexadienol
1-hydroxy-2,4-hexadiene
 mimoril
 sorbic alcohol
 sorbinic alcohol
 sorbyl alcohol
 

Articles:

PubMed:Synthesis of all-cis 2,5-imino-2,5-dideoxy-fucitol and its evaluation as a potent fucosidase and galactosidase inhibitor.
PubMed:The acyl nitroso Diels-Alder (ANDA) reaction of sorbate derivatives: an X-ray and 15N NMR study with an application to amino-acid synthesis.
PubMed:Aryl-alcohol oxidase involved in lignin degradation: a mechanistic study based on steady and pre-steady state kinetics and primary and solvent isotope effects with two alcohol substrates.
PubMed:Catalytic enantioselective Diels-Alder reaction by self-assembly of the components on a Lewis acid template.
PubMed:Spectral and catalytic properties of aryl-alcohol oxidase, a fungal flavoenzyme acting on polyunsaturated alcohols.
PubMed:Micellar catalysis of Diels-Alder reactions: substrate positioning in the micelle.
PubMed:Reactions of hydro(pero)xy derivatives of polyunsaturated fatty acids/esters with nitrite ions under acidic conditions. Unusual nitrosative breakdown of methyl 13-hydro(pero)xyoctadeca-9,11-dienoate to a novel 4-nitro-2-oximinoalk-3-enal product.
PubMed:Intramolecular diels-alder reaction by self-assembly of the components on a lewis acid template
PubMed:Purification and properties of methanol dehydrogenase from Methylosinus sp. WI 14.
PubMed:Protective effect of topically applied conjugated hexadienes against ultraviolet radiation-induced chronic skin damage in the hairless mouse.
 
Notes:
None found
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