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Merck
CN

W343005

4-Hexen-1-ol

≥96%, predominantly trans, FG

Synonym(s):

4-Hexen-1-ol, predominantly trans

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About This Item

Linear Formula:
CH3CH=CH(CH2)3OH
CAS Number:
928-92-7
Molecular Weight:
100.16
FEMA Number:
3430
Council of Europe no.:
2295
UNSPSC Code:
12164502
PubChem Substance ID:
24901701
Flavis number:
2.074
EC Number:
213-188-6
NACRES:
NA.21
MDL number:
MFCD00009713
Organoleptic:
green; musty; herbaceous; tomato
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens

Key Documents

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SMILES string

C\C=C\CCCO

InChI

1S/C6H12O/c1-2-3-4-5-6-7/h2-3,7H,4-6H2,1H3/b3-2+

InChI key

VTIODUHBZHNXFP-NSCUHMNNSA-N

biological source

synthetic

grade

FG, Halal, Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002

assay

≥96%

refractive index

n20/D 1.439 (lit.)

bp

159-160 °C (lit.)

density

0.851 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

green; musty; herbaceous; tomato

Quality Level

400

General description

4-Hexen-1-ol is a volatile flavor alcohol that is reported to occur in banana.

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H319

Hazard Classifications

Eye Irrit. 2

Storage Class

10 - Combustible liquids

wgk

WGK 3

flash_point_f

141.8 °F - closed cup

flash_point_c

61 °C - closed cup

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Certificates of Analysis (COA)

Lot/Batch Number
MKBW8950V
MKBV2026V
MKBS0633V
MKBP5112V
MKBN6391V

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Penicillin acylase-mediated synthesis of 2-acetyl-1-pyrroline and of 2-propionyl-1-pyrroline, key roast-smelling odorants in food. Inclusion complexes with ?-cyclodextrin and their NMR and MS characterization.
Favino TF, et al.
The Journal of Organic Chemistry, 61(25), 8975-8979 (1996)

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