2,4-hexadien-1-ol
2,4-hexadienol
 
Notes:
None found
  • 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
      US Voice: 1-203-830-4000
      US Fax: 1-203-830-4010
      News
      Products List: View
      Product(s):
      220 2,4-HEXADIEN-1-OL (SORBIC ALCOHOL) ≥98.0%, Kosher
      SDS

      Used primarily in pineapple flavors.
       
       
  • 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
      US Voice: (404) 524-6744
      US Fax: (404) 577-1651
      Resources
      History
      Product(s):
      W01704 2,4-hexadienol
       
  • 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.
      US Email: Technical Services
      US Email: Sales
      US Voice: (973) 740-2300
      US Fax: (973) 740-1839
      Product(s):
      08-21050 2,4-HEXADIEN-1-OL, Kosher
       
Synonyms   Articles   Notes   Search
hexa-2,4-dien-1-ol (Click)
CAS Number: 111-28-4Picture of molecule
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 Mainterm: 2,4-HEXADIEN-1-OL
Synonyms   Articles   Notes   Search   Top
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)
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
Odor Type: green
Odor Strength: medium ,
recommend smelling in a 10.00 % solution or less
 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)
 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)
  
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
Synonyms   Articles   Notes   Search   Top
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.
CTC Organics
2,4-hexadienol
Penta International
2,4-HEXADIEN-1-OL, Kosher
Santa Cruz Biotechnology
For experimental / research use only.
2,4-Hexadien-1-ol
TCI AMERICA
For experimental / research use only.
2,4-Hexadien-1-ol >98.0%(GC)
Synonyms   Articles   Notes   Search   Top
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
Synonyms   Articles   Notes   Search   Top
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
Click here to view publication 19
 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: --
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):
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
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
Synonyms   Articles   Notes   Search   Top
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
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): Search
FooDB: FDB009558
Export Tariff Code: 2905.22.5050
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
No odor group found for these
 sulfuryl octanoateFL/FR
 sulfuryl butyrateFL/FR
 sulfuryl decanoateFL/FR
 sulfuryl hexanoateFL/FR
 sulfuryl isobutyrateFL/FR
 sulfuryl propionateFL/FR
 valeraldehyde dibutyl acetalFL/FR
 valeraldehyde propylene glycol acetalFL/FR
acidic
2-ethyl butyric acidFL/FR
 dibutyl sulfideFL/FR
 dipropyl disulfideFL/FR
anisic
ortho-acetanisoleFL/FR
ortho-anisaldehydeFL/FR
balsamic
2-acetyl furanFL/FR
isoamyl benzoateFL/FR
 linalyl cinnamateFL/FR
 propyl benzoateFL/FR
bready
 coffee furanoneFL/FR
 furfuralFL/FR
buttery
 acetyl propionylFL/FR
3,4-hexane dioneFL/FR
camphoreous
 bornyl isobutyrateFL/FR
caramellic
2-isobutyl-3-methyl pyrazineFL/FR
 ethyl 2-hydroxy-2-methyl butyrateFL/FR
chemical
 propyl propionateFL/FR
chocolate
 chocolate pyrazine AFL/FR
2,5-dimethyl pyrazineFL/FR
2-methoxy-3-methyl pyrazineFL/FR
2-methoxypyrazineFL/FR
2-methyl butyraldehydeFL/FR
2,4,5-trimethyl thiazoleFL/FR
citrus
 methyl heptenoneFL/FR
coconut
alpha-angelica lactoneFL/FR
gamma-heptalactoneFL/FR
 popcorn pyrimidineFL/FR
coumarinic
 coumaneFL/FR
 phthalideFL/FR
earthy
2-ethyl-3-methoxypyrazineFL/FR
2-methyl valeraldehydeFL/FR
fatty
 coconut absoluteFL/FR
fermented
 valeraldehydeFL/FR
floral
 acetophenoneFL/FR
para-cresyl laurateFL/FR
black currant bud concreteFL/FR
 cyclamen aldehydeFL/FR
 geranyl propionateFL/FR
ortho-methyl acetophenoneFL/FR
beta-ocimeneFL/FR
(Z)-beta-ocimeneFL/FR
 phenethyl butyrateFL/FR
 phenyl acetaldehyde diisobutyl acetalFL/FR
(Z)-rose oxideFL/FR
 styralyl propionateFL/FR
fruity
 allyl 2-ethyl butyrateFL/FR
 allyl butyrateFL/FR
isoamyl nonanoateFL/FR
 benzaldehydeFL/FR
 benzaldehyde glycrol acetalFL/FR
2-benzofuran carboxaldehydeFL/FR
 benzyl butyrateFL/FR
 bread thiopheneFL/FR
isobutyl hexanoateFL/FR
 cyclohexyl cinnamateFL/FR
4-ethyl benzaldehydeFL/FR
 methyl valerateFL/FR
3-methyl-2-butenalFL/FR
 propyl hexanoateFL/FR
 tetrahydrofurfuryl butyrateFL/FR
 tolualdehyde glyceryl acetalFL/FR
 tropical thiazoleFL/FR
green
 acetaldehyde butyl phenethyl acetalFL/FR
 benzaldehyde dimethyl acetalFL/FR
isobutyl methyl ketoneFL/FR
2-isobutyl thiazoleFL/FR
2-sec-butyl-3-methoxypyrazineFL/FR
 cortex pyridineFL/FR
 galbanum decatrieneFL/FR
 green note propionateFL/FR
2-heptyl furanFL/FR
(Z)-2-hexen-1-olFL/FR
(Z)-3-hexen-1-yl lactateFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
 hexyl hexanoateFL/FR
(Z)-leaf acetalFL/FR
 marigold pot absoluteFL/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
1-penten-3-olFL/FR
 phenyl acetaldehyde diethyl acetalFL/FR
 terpinyl propionateFL/FR
herbal
3-butylidene phthalideFL/FR
 linalyl octanoateFL/FR
2-pentyl acetateFL/FR
honey
 methyl phenyl acetateFL/FR
 phenyl pyruvic acidFL/FR
musty
2-acetyl pyrroleFL/FR
3-acetyl-2,5-dimethyl furanFL/FR
 cocoa butenalFL/FR
 hazelnut pyrazineFL/FR
 menthofuranFL/FR
naphthyl
2,4-dimethyl benzaldehydeFL/FR
ortho-methyl anisoleFL/FR
para-methyl anisoleFL/FR
nutty
3-acetyl pyridineFL/FR
2-acetyl-3-ethyl pyrazineFL/FR
2-acetyl-3-methyl pyrazineFL/FR
2-acetyl-3,5-dimethyl pyrazineFL/FR
2-acetyl-5-methyl furanFL/FR
3,5-cocoa pyrazineFL/FR
3,6-cocoa pyrazineFL/FR
2,3-dimethyl pyrazineFL/FR
4,5-dimethyl-2-ethyl-3-thiazolineFL/FR
2-ethyl pyrazineFL/FR
2-ethyl-4-methyl thiazoleFL/FR
 filbert heptenoneFL/FR
 filbert pyrazineFL/FR
2,6-lutidineFL/FR
2-methyl pyrazineFL/FR
5-methyl quinoxalineFL/FR
2-methyl thio-3,5 or 6-methyl pyrazineFL/FR
2-methyl-3-(methyl thio) pyrazineFL/FR
2-methyl-3-ethoxypyrazineFL/FR
2-methyl-3-propyl pyrazineFL/FR
 nutty cyclohexenoneFL/FR
 nutty quinoxalineFL/FR
 shoyu pyrazineFL/FR
2,3,5,6-tetramethyl pyrazineFL/FR
2,4,5-trimethyl oxazoleFL/FR
2,3,5-trimethyl pyrazineFL/FR
 vinyl sulfurolFL/FR
phenolic
 methyl benzoateFL/FR
popcorn
2-acetyl pyrazineFL/FR
2-acetyl thiazoleFL/FR
powdery
 dibenzyl ketoneFL/FR
 myrceneFL/FR
sulfurous
 benzothiazoleFL/FR
 buchu mercaptanFL/FR
 furfuryl thioacetateFL/FR
 lychee mercaptan acetateFL/FR
4-methoxy-2-methyl butane thiolFL/FR
3-(methyl thio) hexanolFL/FR
 passiflora acetateFL/FR
terpenic
gamma-terpineneFL/FR
tonka
 whiskey lactoneFL/FR
tropical
cis-galbanum oxathianeFL/FR
 passiflora edulis fruit extractFL/FR
 psidium guajava fruit extractFL/FR
waxy
 ethyl nonanoateFL/FR
 heptyl octanoateFL/FR
 octyl 2-methyl butyrateFL/FR
woody
alpha-farneseneFL/FR
alpha-farnesene isomerFL/FR
4-hydroxybenzaldehydeFL/FR
yeasty
2-octen-4-oneFL/FR
 
For Flavor
 
No flavor group found for these
 acetyl acetaldehyde dimethyl acetalFL
2-acetyl-2-pyrrolineFL
2-acetyl-3-methyl pyrazineFL/FR
 allyl 2-ethyl butyrateFL/FR
 bornyl isobutyrateFL/FR
 butyramideFL
 chocolate pyrazine AFL/FR
 chocolate pyrazine BFL
 coumaneFL/FR
 cyclohexyl cinnamateFL/FR
 cyclohexyl methyl pyrazineFL
2,5-diethyl thiazoleFL
2,5-diethyl-4-methyl thiazoleFL
6,7-dihydro-2,3-dimethyl-5H-cyclopentapyrazineFL
 dimethyl dihydrocyclopentapyrazineFL
2,5-dimethyl thiazoleFL
 ethyl 2-hydroxy-2-methyl butyrateFL/FR
4-ethyl benzaldehydeFL/FR
5-ethyl-2-thiophene carboxaldehydeFL
2-ethyl-3-methoxypyrazineFL/FR
(Z+E)-5-ethyl-4-methyl-2-(2-butyl) thiazolineFL
(Z+E)-5-ethyl-4-methyl-2-(2-methyl propyl) thiazolineFL
3-(2-furyl) acroleinFL
(E,E)-2,4-heptadien-1-olFL
2,4-heptadien-1-olFL
2-hexenalFL
2-hexyl-5 or 6-keto-1,4-dioxaneFL
2-methoxypyrazineFL/FR
 methyl 2-(methyl thio) acetateFL
ortho-methyl acetophenoneFL/FR
4-methyl salicylaldehydeFL
2-methyl-3-(methyl thio) pyrazineFL/FR
2-methyl-3-ethoxypyrazineFL/FR
 peanut dithiazineFL
 phenyl acetaldehyde diethyl acetalFL/FR
2-propyl pyridineFL
para-salicylic acidFL
 sulfuryl butyrateFL/FR
 sulfuryl decanoateFL/FR
 sulfuryl hexanoateFL/FR
 sulfuryl isobutyrateFL/FR
 tolualdehyde glyceryl acetalFL/FR
 valeraldehyde propylene glycol acetalFL/FR
5-acetyl-2,3-dihydro-1,4-thiazineFL
 sulfuryl formateFL
 sulfuryl octanoateFL/FR
 sulfuryl propionateFL/FR
 valeraldehyde dibutyl acetalFL/FR
acidic
2-ethyl butyric acidFL/FR
alliaceous
 allyl thiopropionateFL
 dipropyl disulfideFL/FR
2-methyl thioacetaldehydeFL
 tropical thiazoleFL/FR
anisic
ortho-anisaldehydeFL/FR
bitter
 dibenzyl ketoneFL/FR
bready
2-propionyl thiazoleFL
brown
 furfuralFL/FR
burnt
2-methyl quinoxalineFL
2,4,5-trimethyl oxazoleFL/FR
buttery
 butyroinFL
3,4-hexane dioneFL/FR
camphoreous
ortho-methyl anisoleFL/FR
celery
3-butylidene phthalideFL/FR
citrus
2-pentyl acetateFL/FR
 styralyl propionateFL/FR
coffee
 difurfuryl etherFL
2-ethyl-4-methyl thiazoleFL/FR
2-isopropyl pyrazineFL
corn chip
2-acetyl thiazoleFL/FR
2-acetyl-2-thiazolineFL
 popcorn pyrimidineFL/FR
coumarinic
 phthalideFL/FR
creamy
alpha-angelica lactoneFL/FR
4-hydroxybenzaldehydeFL/FR
earthy
2-methyl-3-propyl pyrazineFL/FR
ethereal
4-hexen-3-oneFL
fatty
 coconut absoluteFL/FR
(E,E)-2,4-decadienalFL
2-heptyl furanFL/FR
(E,E)-2,4-nonadienalFL
fishy
4,5-dimethyl thiazoleFL
floral
 methyl phenyl acetateFL/FR
fruity
isoamyl benzoateFL/FR
 benzaldehydeFL/FR
 benzaldehyde glycrol acetalFL/FR
 benzyl butyrateFL/FR
 bread thiopheneFL/FR
isobutyl hexanoateFL/FR
 cherry laurel oilFL
black currant bud concreteFL/FR
tropical fruit flavorFL
 hexyl hexanoateFL/FR
 kiwi flavorFL
 linalyl cinnamateFL/FR
 linalyl octanoateFL/FR
 lychee flavorFL
2-mercapto-4-heptanolFL
3-mercaptohexyl hexanoateFL
 methyl valerateFL/FR
3-methyl-2-butenalFL/FR
(Z)-3-nonen-1-yl acetateFL
 papaya guava flavorFL
 passion fruit distillatesFL
 phenethyl butyrateFL/FR
 propyl benzoateFL/FR
 propyl hexanoateFL/FR
 tetrahydrofurfuryl butyrateFL/FR
fusel
2-methyl butyraldehydeFL/FR
green
 acetaldehyde butyl phenethyl acetalFL/FR
 allyl butyrateFL/FR
 benzaldehyde dimethyl acetalFL/FR
isobutyl methyl ketoneFL/FR
2-isobutyl thiazoleFL/FR
2-isobutyl-3-methyl pyrazineFL/FR
 cocoa butenalFL/FR
 cortex pyridineFL/FR
 cyclamen aldehydeFL/FR
 dibutyl sulfideFL/FR
 dihydroxyacetophenone (mixed isomers)FL
2,5-dimethyl thiopheneFL
alpha-farneseneFL/FR
alpha-farnesene isomerFL/FR
 galbanum decatrieneFL/FR
cis-galbanum oxathianeFL/FR
 green note propionateFL/FR
(Z)-2-hexen-1-olFL/FR
(Z)-3-hexen-1-yl lactateFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
2-hexyl pyridineFL
 horseradish oilFL
(Z)-leaf acetalFL/FR
 marigold pot absoluteFL/FR
 methyl heptenoneFL/FR
 methyl heptine carbonateFL/FR
4-methyl thiazoleFL
2-methyl-5-isopropyl pyrazineFL
 nerol oxideFL/FR
(E,Z)-2,6-nonadien-1-yl acetateFL/FR
beta-ocimeneFL/FR
(Z)-beta-ocimeneFL/FR
4-penten-1-yl acetateFL
1-penten-3-olFL/FR
2-propyl pyrazineFL
(Z)-rose oxideFL/FR
 terpinyl propionateFL/FR
2-vinyl pyrazineFL
honey
 phenyl acetaldehyde diisobutyl acetalFL/FR
juicy
 lychee mercaptan acetateFL/FR
lactonic
gamma-heptalactoneFL/FR
meaty
 benzothiazoleFL/FR
metallic
3-(methyl thio) hexanolFL/FR
musty
2,5-dimethyl pyrazineFL/FR
2,3-dimethyl pyrazineFL/FR
2-ethoxythiazoleFL
 hazelnut pyrazineFL/FR
 menthofuranFL/FR
 propionaldehydeFL
 shoyu pyrazineFL/FR
2,3,5-trimethyl pyrazineFL/FR
naphthyl
2,4-dimethyl benzaldehydeFL/FR
para-methyl anisoleFL/FR
nutty
2-acetyl furanFL/FR
3-acetyl pyridineFL/FR
2-acetyl pyrroleFL/FR
3-acetyl-2,5-dimethyl furanFL/FR
2-acetyl-3-ethyl pyrazineFL/FR
2-acetyl-3,5-dimethyl pyrazineFL/FR
2-acetyl-5-methyl furanFL/FR
 aconitic acidFL
2-benzofuran carboxaldehydeFL/FR
3,5-cocoa pyrazineFL/FR
3,6-cocoa pyrazineFL/FR
3,5(6)-cocoa pyrazineFL
 coffee furanoneFL/FR
3,5-diethyl-2-methyl pyrazineFL
2,5-diethyl-3-methyl pyrazineFL
4,5-dimethyl-2-ethyl-3-thiazolineFL/FR
2,4-dimethyl-5-vinyl thiazoleFL
2-ethyl pyrazineFL/FR
1-ethyl-2-acetyl pyrroleFL
 filbert heptenoneFL/FR
 filbert pyrazineFL/FR
2,6-lutidineFL/FR
2-methoxy-3-methyl pyrazineFL/FR
2-methyl pyrazineFL/FR
5-methyl quinoxalineFL/FR
2-methyl thio-3,5 or 6-methyl pyrazineFL/FR
 nutty cyclohexenoneFL/FR
 nutty quinoxalineFL/FR
 nutty thiazoleFL
 peanut oxazoleFL
2,3,5,6-tetramethyl pyrazineFL/FR
2,4,5-trimethyl thiazoleFL/FR
 vinyl sulfurolFL/FR
phenolic
 methyl benzoateFL/FR
 phenyl pyruvic acidFL/FR
popcorn
2-propionyl-2-thiazolineFL
powdery
ortho-acetanisoleFL/FR
 acetophenoneFL/FR
 powdery ketoneFL
roasted
2-acetyl pyrazineFL/FR
 furfuryl thioacetateFL/FR
sulfurous
 buchu mercaptanFL/FR
4-methoxy-2-methyl butane thiolFL/FR
terpenic
gamma-terpineneFL/FR
toasted
 acetyl propionylFL/FR
tropical
3-mercaptohexyl butyrateFL
 passiflora acetateFL/FR
 passiflora edulis fruit extractFL/FR
 propyl propionateFL/FR
 psidium guajava fruitFL
 psidium guajava fruit extractFL/FR
vegetable
2-sec-butyl-3-methoxypyrazineFL/FR
2-methyl valeraldehydeFL/FR
2-octen-4-oneFL/FR
waxy
para-cresyl laurateFL/FR
 ethyl nonanoateFL/FR
 geranyl propionateFL/FR
 heptyl octanoateFL/FR
(Z,Z)-3,6-nonadien-1-olFL/FR
 octyl 2-methyl butyrateFL/FR
winey
isoamyl nonanoateFL/FR
5-ethyl-2-methyl pyridineFL
 valeraldehydeFL/FR
woody
 myrceneFL/FR
 whiskey lactoneFL/FR
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 almondFL
 appleFL
 asparagus 
 fresh 
 greenFL
 herbalFL
 kiwiFL
 mangoFL
 nutFL
 pearFL
 pineappleFL
Synonyms   Articles   Notes   Search   Top
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   Articles   Notes   Search   Top
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
Synonyms   Articles   Notes   Search   Top
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.
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