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

(E)-4-hexenal
trans-4-hexenal

Supplier Sponsors

Name:(E)-hex-4-enal
CAS Number: 25166-87-4Picture of molecule3D/inchi
% from:76.00%
FDA UNII:K2X217GIZQ
Nikkaji Web:J981.291A
XlogP3-AA:1.00 (est)
Molecular Weight:98.14490000
Formula:C6 H10 O
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:(Z)-4-hexenal 16.00% to 20.00%
 3-hexen-1-ol 2.00% to 4.00%
 hexanal (aldehyde C-6) 1.00% to 2.00%
EFSA/JECFA Comments:
(Flavour Industry, 2007l). Contains 76.2 % trans-4-hexenal, 15.9 % cis-4-hexenal, 2.2 % 3-hexenol-1-ol and 1 % hexanal.
Category:flavoring 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
JECFA Food Flavoring:1622 trans-4-hexenal
FLAVIS Number:05.224 (Old)
DG SANTE Food Flavourings:05.224 (4E)-hexenal
FEMA Number:4046 trans-4-hexenal
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: TRANS-4-HEXENAL
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 92.00 to 100.00 sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity:0.82400 to 0.83200 @ 25.00 °C.
Pounds per Gallon - (est).: 6.857 to 6.923
Refractive Index:1.41700 to 1.42400 @ 20.00 °C.
Boiling Point: 125.00 to 129.00 °C. @ 760.00 mm Hg
Vapor Pressure:11.264000 mm/Hg @ 25.00 °C. (est)
Flash Point: 64.00 °F. TCC ( 17.78 °C. )
logP (o/w): 1.471 (est)
Soluble in:
 alcohol
 water, 5261 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: green
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
green vegetable
Odor Description:at 1.00 % in dipropylene glycol. green vegetable
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
BOC Sciences
For experimental / research use only.
4-Hexenal,(4E)-
Parchem
(E)-4-hexen-1-al
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
Safety Information:
 
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: flavoring agents
Recommendation for (E)-4-hexenal usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): ND (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): ND (μg/person/day)
Threshold of Concern:1800 (μg/person/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: 21
 average usual ppmaverage maximum ppm
baked goods: 0.008000.10000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: 0.008000.10000
imitation dairy: --
instant coffee / tea: --
jams / jellies: 0.010000.20000
meat products: --
milk products: --
nut products: --
other grains: --
poultry: 0.010000.10000
processed fruits: --
processed vegetables: 0.008000.10000
reconstituted vegetables: 0.008000.10000
seasonings / flavors: --
snack foods: 0.010000.20000
soft candy: --
soups: 0.008000.05000
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 62 Rev1 (FGE.62 Rev1): Consideration of of linear and branched-chain aliphatic unsaturated, unconjugated alcohols, aldehydes, acids, and related esters evaluated by JECFA (61st and 68th meeting) structurally related to branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 (2010) and to straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters evaluated by EFSA in FGE.06Rev1 (2008)
View page or View pdf

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5283308
National Institute of Allergy and Infectious Diseases:Data
(E)-hex-4-enal
Chemidplus:0025166874
 
References:
 (E)-hex-4-enal
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):5283308
Pubchem (sid):135121453
 
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):HMDB33549
FooDB:FDB011613
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
fruity
tropical thiazole
FL/FR
green
(Z)-4-
heptenal
FL/FR
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
4-
hexenol
FL/FR
2-
octen-1-ol
FL/FR
1-
penten-3-ol
FL/FR
melon
(Z)-6-
nonen-1-ol
FL/FR
minty
iso
propyl tiglate
FL/FR
sulfurous
grapefruit menthane
FL/FR
3-(
methyl thio) hexanol
FL/FR
For Flavor
No flavor group found for these
2-
ethyl-4,5-dimethyl oxazole
FL
(Z)-3-
hexen-1-yl (E)-crotonate
FL/FR
2-
methyl thiazole
FL
4-(
methyl thio) butanol
FL
2-iso
propyl-3-(methyl thio) pyrazine
FL
alliaceous
alliaceous
3-
tetrahydrothiophenone
FL
tropical thiazole
FL/FR
fatty
2-
octen-1-ol
FL/FR
green
dihydroxyacetophenone (mixed isomers)
FL
(Z)-4-
heptenal
FL/FR
(E)-2-
heptenal
FL
3-(5-
methyl-2-furyl) butanal
FL
2,4-
octadienal
FL
1-
penten-3-ol
FL/FR
2-
propyl pyrazine
FL
iso
propyl tiglate
FL/FR
propylene glycol acetone ketal
FL
metallic
4-
hexenol
FL/FR
3-(
methyl thio) hexanol
FL/FR
sulfurous
grapefruit menthane
FL/FR
methyl benzyl disulfide
FL
waxy
(Z)-6-
nonen-1-ol
FL/FR
 
Potential Uses:
FLgreen
 
Occurrence (nature, food, other):note
 found in nature
 
Synonyms:
(E)-hex-4-en-1-al
(4E)-hex-4-enal
(E)-hex-4-enal
trans-hex-4-enal
(E)-4-hexen-1-al
(4E)-hexenal
trans-4-hexenal
4-hexenal, (4E)-
 

Articles:

 None found yet.
 
Notes:
Used as a food additive [EAFUS]
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