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Merck
CN

W256230

trans-2-Hexen-1-ol

natural, 97%, FG

Synonym(s):

(E)-2-Hexen-1-ol

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About This Item

Linear Formula:
CH3CH2CH2CH=CHCH2OH
CAS Number:
928-95-0
Molecular Weight:
100.16
Flavis number:
2.157
PubChem Substance ID:
329830443
UNSPSC Code:
12164502
FEMA Number:
2562
NACRES:
NA.21
EC Number:
213-191-2
MDL number:
MFCD00002927
Beilstein/REAXYS Number:
1719709
Organoleptic:
fresh; grassy; green; leafy
Grade:
FG, Fragrance grade, Halal, Kosher, natural
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

Key Documents

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InChI key

ZCHHRLHTBGRGOT-SNAWJCMRSA-N

InChI

1S/C6H12O/c1-2-3-4-5-6-7/h4-5,7H,2-3,6H2,1H3/b5-4+

SMILES string

[H]\C(CO)=C(\[H])CCC

grade

FG, Fragrance grade, Halal, Kosher, natural

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 117

assay

97%

refractive index

n20/D 1.438 (lit.)

bp

158-160 °C (lit.)

density

0.849 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

fresh; grassy; green; leafy

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Other Notes

Natural occurrence: Raspberry, orange, apple, green tea, kiwi, peach, strawberry and tomato.

pictograms

Flame
GHS02

signalword

Warning

hcodes

H226

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk

WGK 2

flash_point_f

129.2 °F - closed cup

flash_point_c

54 °C - closed cup

Regulatory Information

危险化学品
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Certificates of Analysis (COA)

Lot/Batch Number
SHBP2382
MKCF0727
MKBZ3614V
MKBW7556V
MKBW6619V

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Yu Zhao et al.
Food research international (Ottawa, Ont.), 139, 109841-109841 (2021-01-30)
The commercial kiwifruit juice is deficient in a theoretical basis for the control of aroma characteristics during sterilization. To investigate the different sterilization methods on the aroma of kiwifruit juice, three sterilized kiwifruit juice samples, including pasteurization (PS), high temperature
Zuobing Xiao et al.
Journal of agricultural and food chemistry, 67(32), 8926-8937 (2019-07-30)
The volatile compounds found in mangoes (Mangifera indica L.) obtained from three cultivars (TN, Tainong no. 1; KT, Keitt; and ZL, Zill; grown in China) were comprehensively analyzed by gas chromatography-olfactometry (GC-O), gas chromatography-mass spectrometry (GC-MS), and GC-flame photometric detection
Béla P Molnár et al.
Frontiers in physiology, 9, 323-323 (2018-04-19)
Insects use sensitive olfactory systems to detect relevant host volatiles and avoid unsuitable hosts in a complex environmental odor landscape. Insects with short lifespans, such as gall midges (Diptera: Cecidomyiidae), are under strong selection pressure to detect and locate suitable
Xiaobing Pang
Journal of environmental sciences (China), 32, 196-206 (2015-06-05)
Green leaf volatiles (GLVs) emitted by plants after stress or damage induction are a major part of biogenic volatile organic compounds (BVOCs). Proton transfer reaction time-of-flight mass spectrometry (PTR-TOF-MS) is a high-resolution and sensitive technique for in situ GLV analyses
Kye Chung Park et al.
Journal of insect physiology, 78, 33-46 (2015-05-06)
Phytophagous insects detect volatile compounds produced by host and non-host plants, using species-specific sets of olfactory receptor neurons (ORNs). To investigate the relationship between the range of host plants and the profile of ORNs, single sensillum recordings were carried out
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