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

ethyl (Z)-3-hexenoate
ethyl cis-3-hexenoate

Supplier Sponsors

Name:ethyl (Z)-hex-3-enoate
CAS Number: 64187-83-3Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:264-724-0
FDA UNII:R35DY1229O
Nikkaji Web:J126.494J
XlogP3-AA:1.90 (est)
Molecular Weight:142.19798000
Formula:C8 H14 O2
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
JECFA Food Flavoring:1626 ethyl (Z)-3-hexenoate
FLAVIS Number:09.939 (Old)
DG SANTE Food Flavourings:09.939 ethyl (3Z)-hexenoate
FEMA Number:4112 ethyl cis-3-hexenoate
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):64187-83-3 ; ETHYL CIS-3-HEXENOATE
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 96.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.89300 to 0.90300 @ 25.00 °C.
Pounds per Gallon - (est).: 7.431 to 7.514
Refractive Index:1.42000 to 1.42900 @ 20.00 °C.
Boiling Point: 90.00 °C. @ 50.00 mm Hg
Boiling Point: 169.00 to 170.00 °C. @ 760.00 mm Hg
Vapor Pressure:1.553000 mmHg @ 25.00 °C. (est)
Vapor Density:>1 ( Air = 1 )
Flash Point: 130.00 °F. TCC ( 54.44 °C. )
logP (o/w): 2.590 (est)
Shelf Life: 36.00 month(s) or longer if stored properly.
Soluble in:
 alcohol
 water, slightly
 water, 480.5 mg/L @ 25 °C (est)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: tropical
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
green pear apple tropical
Odor Description:at 10.00 % in dipropylene glycol. green pear apple tropical
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
ETHYL CIS-3-HEXENOATE (NATURAL) ≥98.0%, Kosher
Odor Description:Sharp, pear, green, apple, tropical, good for rind notes, pineapple
Use for rind or green notes in fruity applications.
Taste Description:green
Use in strawberry or in tropicals such as carambola/star fruit, pineapple, fruit punch, rind notes, kiwi, brandy/cognac or wine.
 
Cosmetic Information:
None found
 
Suppliers:
Bedoukian Research
ETHYL CIS-3-HEXENOATE (NATURAL)
≥98.0%, Kosher
Odor: Sharp, pear, green, apple, tropical, good for rind notes, pineapple
Use: Use for rind or green notes in fruity applications.
Flavor: green
Use in strawberry or in tropicals such as carambola/star fruit, pineapple, fruit punch, rind notes, kiwi, brandy/cognac or wine.
BOC Sciences
For experimental / research use only.
Ethyl (Z)hex-3-enoate
Parchem
ethyl (Z)-3-hexenoate
Penta International
ETHYL CIS-3-HEXENOATE NATURAL
Penta International
ETHYL CIS-3-HEXENOATE
 
Safety Information:
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 38 - Irritating to skin.
S 02 - Keep out of the reach of children.
S 24 - Avoid contact with skin.
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 ethyl (Z)-3-hexenoate usage levels up to:
  2.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 120.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 800 (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: 22
Click here to view publication 22
 average usual ppmaverage maximum ppm
baked goods: 5.0000020.00000
beverages(nonalcoholic): 2.0000010.00000
beverages(alcoholic): 5.0000020.00000
breakfast cereal: 2.0000010.00000
cheese: --
chewing gum: 5.0000025.00000
condiments / relishes: 2.0000020.00000
confectionery froastings: 5.0000025.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: 5.0000020.00000
fruit ices: 5.0000020.00000
gelatins / puddings: 5.0000020.00000
granulated sugar: --
gravies: --
hard candy: 10.0000040.00000
imitation dairy: 2.0000010.00000
instant coffee / tea: 2.0000010.00000
jams / jellies: 5.0000025.00000
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: 1.0000010.00000
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 25.00000100.00000
snack foods: --
soft candy: 10.0000040.00000
soups: --
sugar substitutes: --
sweet sauces: 2.0000010.00000
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.020000.40000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.200000.40000
Edible ices, including sherbet and sorbet (03.0): 0.200004.00000
Processed fruit (04.1): 0.020000.40000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 0.020000.40000
Confectionery (05.0): 2.0000040.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.400008.00000
Bakery wares (07.0): 0.200004.00000
Meat and meat products, including poultry and game (08.0): 0.020000.40000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.020000.40000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.020000.40000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 2.0000040.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 2.0000040.00000
Ready-to-eat savouries (15.0): 0.020000.40000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.020000.40000
 
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 6, Revision 1 (FGE.06Rev1) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 06, Revision 2 (FGE.06Rev2): Straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1 and 4
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 06, Revision 3 (FGE.06Rev3): Straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1 and 4
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 06, Revision 4 (FGE.06Rev4): Straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids and esters from chemical groups 1, 3 and 4
View page or View pdf

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :5362623
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3272
WGK Germany:2
ethyl (Z)-hex-3-enoate
Chemidplus:0064187833
 
References:
 ethyl (Z)-hex-3-enoate
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):5362623
Pubchem (sid):135073259
Pherobase:View
 
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 Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB32266
FooDB:FDB009389
Export Tariff Code:2916.19.6000
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
2-
ethyl-N-methyl-N-(3-methyl phenyl) butyramide
FR
chemical
chemical
propyl propionate
FL/FR
fatty
allyl octanoate
FL/FR
floral
cassis specialty
FR
citronellyl butyrate
FL/FR
cyclamen homoaldehyde
FR
dimethyl benzyl carbinyl acetate
FL/FR
gardenia absolute
FR
gardenia fragrance
FR
gardenia specialty
FR
greenhouse fragrance
FR
hexyl 2-furoate
FL/FR
calla
lily fragrance
FR
lily propanol
FR
petitgrain oil fractions
FR
phenethyl butyrate
FL/FR
fruity
allyl cyclohexyl acetate
FL/FR
amyl acetate
FL/FR
iso
amyl hexanoate
FL/FR
iso
amyl isobutyrate
FL/FR
apple crotonate
FR
apple ketal
FL/FR
apple pear fragrance
FR
banana fragrance
FR
iso
butyl hexanoate
FL/FR
butyl isobutyrate
FL/FR
butyl isovalerate
FL/FR
butyl valerate
FL/FR
citronellyl isobutyrate
FL/FR
cyclohexyl carboxylic acid
FL/FR
diethyl malonate
FL/FR
ethyl (E)-2-decenoate
FL/FR
ethyl 2-cyclohexyl propionate
FR
ethyl 2-methyl butyrate
FL/FR
ethyl 3-hexenoate
FL/FR
ethyl 3,5,5-trimethyl hexanoate
FR
ethyl acetoacetate
FL/FR
grape butyrate
FL/FR
green acetate
FR
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
hexyl (E)-tiglate
FL/FR
hexyl acetate
FL/FR
hexyl isovalerate
FL/FR
hexyl propionate
FL/FR
lychee fragrance
FR
mango fragrance
FR
mango specialty
FR
methyl 2-methyl butyrate
FL/FR
methyl 3-nonenoate
FL/FR
2-
methyl butyl butyrate
FL/FR
2-
methyl butyl isovalerate
FL/FR
methyl octadienoate
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
propyl 2,4-decadienoate
FL/FR
propyl heptanoate
FL/FR
propyl hexanoate
FL/FR
green
ethyl (E,Z)-2,4-decadienoate
FL/FR
green note propionate
FL/FR
(Z)-3-
hepten-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl 2-methyl butyrate
FL/FR
(Z)-3-
hexen-1-yl angelate
FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(E)-2-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl valerate
FL/FR
hexyl isobutyrate
FL/FR
methyl (E)-3-hexenoate
FL/FR
3-
octyl formate
FL/FR
phenoxyethyl isobutyrate
FL/FR
sorbyl isobutyrate
FL/FR
(E,E)-
sorbyl isobutyrate
FL/FR
herbal
2-
pentyl acetate
FL/FR
melon
(Z)-6-
nonen-1-yl acetate
FL/FR
spicy
cinnamyl isovalerate
FL/FR
sulfurous
mango thiol
FL/FR
(S)-1-
methoxy-3-heptane thiol
FL/FR
tropical
2-
tropical oxathiane
FL/FR
waxy
(E)-2-
tridecen-1-yl acetate
FL/FR
For Flavor
No flavor group found for these
acetone
FL
9-
decen-2-one
FL
(Z)-3-
hepten-1-yl acetate
FL/FR
2-
hexenal diethyl acetal
FL
hexyl propionate
FL/FR
methyl octadienoate
FL/FR
(E,E)-
sorbyl isobutyrate
FL/FR
(E)-2-
tridecen-1-yl acetate
FL/FR
2-
tropical oxathiane
FL/FR
sorbyl isobutyrate
FL/FR
berry
berry
(S)-1-
methoxy-3-heptane thiol
FL/FR
dairy
2-
pentyl acetate
FL/FR
estery
ethyl acetoacetate
FL/FR
ethereal
4-
hexen-3-one
FL
fatty
allyl octanoate
FL/FR
floral
dimethyl benzyl carbinyl acetate
FL/FR
fruity
allyl cyclohexyl acetate
FL/FR
amyl acetate
FL/FR
iso
amyl hexanoate
FL/FR
iso
amyl isobutyrate
FL/FR
apple ketal
FL/FR
iso
butyl hexanoate
FL/FR
butyl isobutyrate
FL/FR
butyl isovalerate
FL/FR
butyl valerate
FL/FR
cinnamyl isovalerate
FL/FR
citronellyl butyrate
FL/FR
citronellyl isobutyrate
FL/FR
cyclohexyl carboxylic acid
FL/FR
diethyl malonate
FL/FR
ethyl (E)-2-decenoate
FL/FR
ethyl 2-methyl butyrate
FL/FR
ethyl 3-hexenoate
FL/FR
(Z)-3-
hexen-1-yl isobutyrate
FL/FR
hexyl acetate
FL/FR
methyl (E)-3-nonenoate
FL
methyl 2-methyl butyrate
FL/FR
methyl 3-nonenoate
FL/FR
2-
methyl butyl butyrate
FL/FR
2-
methyl butyl isovalerate
FL/FR
(Z)-3-
nonen-1-yl acetate
FL
phenethyl butyrate
FL/FR
iso
propyl 2-methyl butyrate
FL/FR
propyl hexanoate
FL/FR
green
ethyl (E,Z)-2,4-decadienoate
FL/FR
grape butyrate
FL/FR
green note propionate
FL/FR
(Z)-3-
hexen-1-yl 2-methyl butyrate
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(E)-2-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl valerate
FL/FR
(E)-2-
hexenal diethyl acetal
FL
hexyl (E)-tiglate
FL/FR
hexyl 2-furoate
FL/FR
hexyl isobutyrate
FL/FR
hexyl isovalerate
FL/FR
methyl (E)-3-hexenoate
FL/FR
4-
methyl-2-pentenal
FL
(Z)-6-
nonen-1-yl acetate
FL/FR
phenoxyethyl isobutyrate
FL/FR
melon
propyl 2,4-decadienoate
FL/FR
sulfurous
mango thiol
FL/FR
methyl 2-(methyl thio) butyrate
FL
tropical
propyl propionate
FL/FR
waxy
3-
octyl formate
FL/FR
propyl heptanoate
FL/FR
 
Potential Uses:
FRfruit
FRgreen
FLtropical
 
Occurrence (nature, food, other):note
 acerola fruit
Search Trop Picture
 brandy grape brandy
Search PMC Picture
 guava fruit
Search Trop Picture
 mango fruit
Search Trop Picture
 mastic leaf oil @ 0.07%
Data GC Search Trop Picture
 passion fruit juice - up to 0.15 mg/kg
Search Trop Picture
 pear fruit
Search Trop Picture
 pineapple fruit
Search Trop Picture
 strawberry guava fruit
Search Trop Picture
 tea leaf
Search Trop Picture
 
Synonyms:
 ethyl (3Z)-3-hexenoate
 ethyl (3Z)-hex-3-enoate
 ethyl (3Z)-hexenoate
 ethyl (Z)-hex-3-enoate
 ethyl cis-3-hexenoate
 ethyl cis-3-hexenoate (natural)
 ethyl cis-3-hexenoate natural
cis-hex-3-enoic acid ethyl ester
3-hexenoic acid, ethyl ester, (3Z)-
3-hexenoic acid, ethyl ester, (Z)-
 

Articles:

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Notes:
Used as a food additive [EAFUS]
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