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Merck
CN

W317100

cis-3-Hexenyl acetate

natural, ≥95%, FG

Synonym(s):

(3Z)-3-Hexen-1-ol acetate, (3Z)-C-3-Hexenyl acetate, Leaf acetate

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About This Item

Linear Formula:
CH3CO2CH2CH2CH=CHC2H5
CAS Number:
3681-71-8
Molecular Weight:
142.20
FEMA Number:
3171
UNSPSC Code:
12164502
PubChem Substance ID:
329830572
Flavis number:
9.197
EC Number:
222-960-1
NACRES:
NA.21
MDL number:
MFCD00036563
Organoleptic:
fresh; green; fruity; sweet
Grade:
FG, Fragrance grade, Halal, Kosher, natural
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

Key Documents

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Quality Level

400, 300

SMILES string

[H]\C(CC)=C(/[H])CCOC(C)=O

InChI

1S/C8H14O2/c1-3-4-5-6-7-10-8(2)9/h4-5H,3,6-7H2,1-2H3/b5-4-

InChI key

NPFVOOAXDOBMCE-PLNGDYQASA-N

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

≥95%

refractive index

n20/D 1.427 (lit.)

bp

75-76 °C/23 mmHg (lit.)

density

0.897 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

fresh; green; fruity; sweet

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General description

cis-3-Hexenylacetate (Leaf acetate) is a volatile compound with a citrus, passion fruit, and flowery aroma . As a flavor and fragrance ingredient, it is commonly used in food, beverages, and perfumes. Leaf acetate is used to flavor alcoholic beverages(2).

Application

cis-3-Hexenyl acetate:
  • Contribute to the complex aroma of olive oil.
  • Found to be one of the key compounds for strawberry taste and aroma.

pictograms

Flame
GHS02

signalword

Warning

hcodes

H226

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk

WGK 2

flash_point_f

134.6 °F

flash_point_c

57 °C

Regulatory Information

危险化学品
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Certificates of Analysis (COA)

Lot/Batch Number
SHBP8298
SHBP7068
SHBQ2055
SHBN6875
SHBN1998

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Quality assessment of strawberries (Fragaria species)
Azodanlou R, et al.
Journal of Agricultural and Food Chemistry, 51(3), 715-721 (2003)
The role of phenolic compounds on olive oil aroma release
Genovese A, et al.
Food Research International, 112, 319-327 (2018)
Influence of the cultivation system in the aroma of the volatile compounds and total antioxidant activity of passion fruit
Janzantti NS, et al.
LWT--Food Science and Technology, 46(2), 511-518 (2012)

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