(Z)-2-hexen-1-ol
cis-2-hexen-1-ol
 
Notes:
Fresh green topnotes. Constit. of currants and hops. Food flavouring for baked goods and candies producing a fresher note than the E-isomer
  • Bedoukian Research
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      Product(s):
      166 cis-2-HEXEN-1-OL ≥92.0% (cis), Kosher
      SDS
      For fresh green topnotes in fragrance applications.
      Green notes for vegetable type flavors, especially tomato; fusel notes for wine and brandy.
       
       
  • BOC Sciences
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      Product(s):
      928-94-9 cis-2-HEXEN-1-OL 98.0% (sum of isomers)
       
  • M&U International
    • M&U International LLC
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      M&U dedicates itself to the development and production of new products as well as continuously promoting those new products. We’ve maintained a steady supply&demand relationship with a large number of manufacturers at home and abroad. We’ve developed an extensive network and because of our relationships with these manufacturers, we’re able to provide a stable supply of great quality materials. We’re located in China’s largest communications hub, Shanghai and in the U.S. near one of the largest sea ports on the East Coast. The strategic locations of our facilities ensure convenient, prompt and secure delivery of our products to our customers.
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      Product(s):
      A0503 cis-2-HEXEN-1-OL
       
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      Product(s):
      08-28300 CIS-2-HEXENOL
       
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      Product(s):
      H0751 cis-2-Hexen-1-ol >93.0%(GC)
       
Synonyms   Articles   Notes   Search
CAS Number: 928-94-9Picture of molecule3D/inchi
% from: 90.00% to 98.00%
ECHA EINECS - REACH Pre-Reg: 213-190-7
FDA UNII: 871TEL510E
Nikkaji Web: J126.435D
Beilstein Number: 1719708
MDL: MFCD00063209
CoE Number: 69
XlogP3-AA: 1.40 (est)
Molecular Weight: 100.16084000
Formula: C6 H12 O
NMR Predictor: Predict (works with chrome or firefox)
Also(can) Contains: (E)-2-hexen-1-ol 0.10% to 4.00%
EFSA/JECFA Comments: At least 92%; secondary component 3-4% hex-2(trans)-en-1-ol. (EFSA) The purity requirement for the named compound [FL-no: 02.156] and the percentage of the secondary component (2 E)-Hexen-1-ol should be updated in accordance with the specifcations provided (Documentation provided to EFSA: 1) 95% (2Z)-isomer (SC: 3 –5% (2E)-Hexen-1-ol)
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
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 1374  (Z)-2-hexen-1-ol
DG SANTE Food Flavourings: 02.156  hex-2(cis)-en-1-ol
FEMA Number: 3924 (Z)-2-hexen-1-ol
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):928-94-9 ; (Z)-2-HEXEN-1-OL
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Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 92.00 to 100.00 % sum of isomers
Food Chemicals Codex Listed: No
Specific Gravity: 0.84500 to 0.85300 @  25.00 °C.
Pounds per Gallon - (est).: 7.031 to  7.098
Refractive Index: 1.43700 to 1.44500 @  20.00 °C.
Boiling Point: 166.00 °C. @ 760.00 mm Hg
Boiling Point: 65.00 °C. @ 0.50 mm Hg
Vapor Pressure: 0.873000 mmHg @ 25.00 °C. (est)
Vapor Density: >1 ( Air = 1 )
Flash Point: 130.00 °F. TCC ( 54.44 °C. )
logP (o/w): 1.755 (est)
Soluble in:
 alcohol
 water, 1.6e+004 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
 
Odor Type: green
 
Odor Strength: medium ,
recommend smelling in a 10.00 % solution or less
 
Substantivity: < 2 hour(s) at 100.00 %
 
 green  cortex  leafy  bean green bean  nasturtium  herbal  soapy  aldehydic  narcissus  phenolic  
Odor Description:
at 10.00 % in dipropylene glycol. 
green cortex leafy green bean nasturtium herbal soapy aldehydic narcissus phenolic
Luebke, William tgsc, (2017)
 
 fresh  vegetable  fatty  bean green bean  fusel  alcoholic  whiskey  
Odor Description:
at 1.00 %.  
Impacting fresh vegetative, slightly fatty with a green bean note, witch hazel and fusel alcoholic with a whiskey nuance
Mosciano, Gerard P&F 25, No. 5, 72, (2000)
 
 
Flavor Type: green
 
 green  nasturtium  vegetable  herbal  tomato leaf  potato  fusel  weedy  
Taste Description:
green nasturtium vegetable herbal tomato leaf potato fusel weedy
Luebke, William tgsc, (2017)
 
 green  vegetable  herbal  raw  bean green bean  tomato  potato  fusel  winey  
Taste Description:
at 5.00 - 50.00 ppm. 
Green vegetative and herbal, raw green beans, tomato and potato with a fusel winey nuance
Mosciano, Gerard P&F 25, No. 5, 72, (2000)
 
Odor and/or flavor descriptions from others (if found).
 
Bedoukian Research
cis-2-HEXEN-1-OL ≥92.0% (cis), Kosher
Odor Description: An odor similar to cis-3-hexenol, with a brandy nuance
For fresh green topnotes in fragrance applications.
Taste Description: Green, vegetable, herbal, slightly winey
Green notes for vegetable type flavors, especially tomato; fusel notes for wine and brandy.
 
Sigma-Aldrich
cis-2-Hexen-1-ol, ≥96%, stabilized, FG
Odor Description: alcohol; almond; apple; vegetable; green; wine-like; pepper
 
 
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Cosmetic Information:
None found
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Suppliers:
Bedoukian Research
cis-2-HEXEN-1-OL
≥92.0% (cis), Kosher
Odor: An odor similar to cis-3-hexenol, with a brandy nuance
Use: For fresh green topnotes in fragrance applications.
Flavor: Green, vegetable, herbal, slightly winey
Green notes for vegetable type flavors, especially tomato; fusel notes for wine and brandy.
BOC Sciences
For experimental / research use only.
cis-2-HEXEN-1-OL 98.0% (sum of isomers)
M&U International
cis-2-HEXEN-1-OL
Penta International
CIS-2-HEXENOL
Santa Cruz Biotechnology
For experimental / research use only.
cis-2-Hexen-1-ol
Sigma-Aldrich
cis-2-Hexen-1-ol, ≥96%, stabilized, FG
Odor: alcohol; almond; apple; vegetable; green; wine-like; pepper
Certified Food Grade Products
TCI AMERICA
For experimental / research use only.
cis-2-Hexen-1-ol >93.0%(GC)
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Safety Information:
Preferred SDS: View
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 16 - Keep away from sources of ignition - No Smoking.
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
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Safety in Use Information:
Category: flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for (Z)-2-hexen-1-ol usage levels up to:
  0.5000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 10.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 1700 (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: 19
Click here to view publication 19
 average usual ppmaverage maximum ppm
baked goods: 22.0000027.00000
beverages(nonalcoholic): 7.0000010.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 8.5000012.50000
fruit ices: --
gelatins / puddings: 22.0000024.00000
granulated sugar: --
gravies: --
hard candy: 2.000004.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 20.0000024.00000
soups: --
sugar substitutes: --
sweet sauces: --
 
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): 5.7000012.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 1.5000014.25000
Edible ices, including sherbet and sorbet (03.0): --
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 5.000005.03000
Confectionery (05.0): 5.5000014.46000
Chewing gum (05.0): 6.0200020.87000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 4.8000011.55000
Bakery wares (07.0): 5.0000017.00000
Meat and meat products, including poultry and game (08.0): 0.900002.98000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): --
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 2.000005.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 2.000004.43000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 1.000002.00000
Ready-to-eat savouries (15.0): 2.500004.50000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): --
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Safety References:
Flavor & Extract Manufacturers Association (FEMA) reference(s):
The FEMA GRAS assessment of alpha,beta-unsaturated aldehydes and related substances used as flavor ingredients. View pdf
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):
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev.1): 74 a,ß-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 71 Revision 1 (FGE.71Rev1): consideration of aliphatic, linear, a,ß-unsaturated alcohols, aldehydes, carboxylic acids, and related esters evaluated by JECFA (63rd and 69th meeting) structurally related to flavouring substances evaluated in FGE.05Rev3
View page or View pdf
EPI System: View
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
EPA Substance Registry Services (TSCA): 928-94-9
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 5324489
National Institute of Allergy and Infectious Diseases: Data
WISER: UN 1987
WGK Germany: 3
 (Z)-hex-2-en-1-ol
Chemidplus: 0000928949
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References:
 (Z)-hex-2-en-1-ol
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 928-94-9
Pubchem (cid): 5324489
Pubchem (sid): 135028157
Flavornet: 928-94-9
Pherobase: View
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Other Information:
(IUPAC): Atomic Weights of the Elements 2011 (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): HMDB30952
FooDB: FDB011496
Export Tariff Code: 2905.29.9000
Typical G.C.
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
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Potential Blenders and core components note
 
For Odor
aldehydic
aldehydic
 undecanalFL/FR
 dibutyl sulfideFL/FR
 dipropyl disulfideFL/FR
balsamic
 guaiyl acetateFL/FR
caramellic
2-isobutyl-3-methyl pyrazineFL/FR
chocolate
2,4,5-trimethyl thiazoleFL/FR
 methyl heptenoneFL/FR
 neroli ketoneFR
coumarinic
 phthalideFL/FR
dairy
 methyl butyl phenyl acetateFL/FR
ethereal
2-methyl valeraldehydeFL/FR
fatty
(Z)-2-octenal 
floral
 allyl anthranilateFL/FR
 amaryllis fragranceFR
mountain ash blossom fragranceFR
 bluebell fragranceFR
 floral fragranceFR
 geranium pyranFR
 geranium specialtyFR
 hyacinth fragranceFR
 hyacinth specialtyFR
 narcissus absolute replacerFR
 narcissus fragranceFR
 narcissus specialtyFR
bitter orangeflower absolute moroccoFL/FR
bitter orangeflower absolute tunisiaFL/FR
 privet blossom fragranceFR
 reseda absoluteFR
 reseda absolute replacerFR
 reseda acetalFR
 rose absoluteFL/FR
 rose absolute (rosa damascena) bulgariaFL/FR
laevo-rose oxideFL/FR
(Z)-rose oxideFL/FR
fresh
3-(3-propen-2-yl phenyl) butanalFR
fruity
 artemisia pallens herb oilFL/FR
 davana oil CO2 extractFL/FR
 heptanal cyclic ethylene acetalFR
alpha-heptyl cinnamaldehyde 
2-hexen-1-olFL/FR
(E)-2-hexen-1-olFL/FR
 octen-1-yl cyclopentanoneFL/FR
 tropical thiazoleFL/FR
green
 acetaldehyde butyl phenethyl acetalFL/FR
 acetaldehyde di-(Z)-3-hexen-1-yl acetalFL/FR
 acetaldehyde dipropyl acetalFL/FR
 acetaldehyde ethyl phenethyl acetalFL/FR
 acetaldehyde methyl hexyl acetalFR
 artichoke leaf 
 bromstyrolCS
isobutyl methyl ketoneFL/FR
2-isobutyl pyrazineFL/FR
2-isobutyl thiazoleFL/FR
(R)-2-sec-butyl-3-methoxypyrazine 
(S)-2-sec-butyl-3-methoxypyrazine 
 cortex fragranceFR
 cortex pyridineFL/FR
homocuminic aldehydeFR
3,5,6-neocyclocitralFR
 dodecanal dimethyl acetalFL/FR
 ethyl (E)-2-hexenoateFL/FR
 fern specialtyFR
 galbanum decatrieneFL/FR
 galbanum oilFL/FR
 galbanum oil replacerFR
 galbanum oil terpenelessFL/FR
 geranium thiazoleFL/FR
 green specialtyFR
 heptanal cyclic propylene acetalFL/FR
1-heptanolFL/FR
3-heptanoneFL/FR
(Z)-3-hepten-1-yl acetateFL/FR
(Z)-4-heptenalFL/FR
2-heptenalFL/FR
 heptyl cinnamateFL/FR
2-heptyl furanFL/FR
 hexanal (aldehyde C-6)FL/FR
(Z)-4-hexen-1-olFL/FR
(E)-4-hexen-1-ol 
(E)-3-hexen-1-olFL/FR
(Z)-3-hexen-1-yl (E)-crotonateFL/FR
(Z)-3-hexen-1-yl benzoateFL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
(Z)-3-hexen-1-yl lactateFL/FR
(Z)-3-hexen-1-yl methyl carbonateFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
3-hexenalFL/FR
(E)-2-hexenalFL/FR
4-hexenolFL/FR
 hexoxyacetaldehyde dimethyl acetalFR
alpha-hexyl cinnamaldehyde dimethyl acetalFR
 hexyl heptanoateFL/FR
 hexyl hexanoateFL/FR
2,4-ivy carbaldehydeFL/FR
2,4-ivy carbaldehyde / methyl anthranilate schiff's baseFR
 ivy fragranceFR
 lawsonia inermis leaf oil CO2 extractFR
(Z)-leaf acetalFL/FR
 lilac acetaldehydeFL/FR
 marine fragranceFR
 marine specialtyFR
 methyl heptine carbonateFL/FR
 narcissus flower absoluteFR
 nerol oxideFL/FR
(Z,Z)-3,6-nonadien-1-olFL/FR
(E,Z)-2,6-nonadien-1-yl acetateFL/FR
(E,Z)-2,6-nonadienalFL/FR
2-octen-1-olFL/FR
(E)-2-octen-1-olFL/FR
(E)-2-octen-1-yl acetateFL/FR
(Z)-5-octen-1-yl propionateFL/FR
1-penten-3-olFL/FR
 phenethyl acetalFR
 phenoxyacetaldehyde 50% in benzyl alcoholFR
3-phenyl propionaldehydeFL/FR
 privet fragranceFR
isopropyl phenyl propionaldehydeFR
isopropyl quinolineFR
 rosa damascena leaf absoluteFR
 rosacyanthinFR
 rose leaf absolute (rosa centifolia)FL/FR
 styralyl acetateFL/FR
 triplal / ethyl anthranilate schiff's baseFR
 violet leaf oil (viola odorata)FL/FR
herbal
sweet basil absoluteFL/FR
3-butylidene phthalideFL/FR
 fougere herbal fragranceFR
 herbal heptaneFR
 lovage tinctureFL/FR
1-(2-methyl allyl oxy) heptaneFR
curled parsley seed oilFL/FR
2-pentyl acetateFL/FR
3-propylidene phthalideFL/FR
melon
(Z)-6-nonen-1-olFL/FR
minty
 carvyl acetateFL/FR
isopropyl tiglateFL/FR
isopulegyl formateFL/FR
musty
 cocoa butenalFL/FR
spicy
 cuminaldehydeFL/FR
sulfurous
 grapefruit menthaneFL/FR
3-(methyl thio) hexanolFL/FR
waxy
trans-hexanal propylene glycol acetal 
woody
mountain ash fragranceFR
alpha-farneseneFL/FR
alpha-farnesene isomerFL/FR
 fougere woody fragranceFR
yeasty
2-octen-4-oneFL/FR
 
For Flavor
 
No flavor group found for these
 acetaldehyde di-(Z)-3-hexen-1-yl acetalFL/FR
 allyl anthranilateFL/FR
2-isobutyl pyrazineFL/FR
(S)-2-sec-butyl-3-methoxypyrazine 
(R)-2-sec-butyl-3-methoxypyrazine 
 epoxy-2-decenalFL
2-ethyl-4,5-dimethyl oxazoleFL
 furfuryl hexanoateFL
 guaiyl acetateFL/FR
 heptanal cyclic propylene acetalFL/FR
(Z)-3-hepten-1-yl acetateFL/FR
2-heptenalFL/FR
alpha-heptyl cinnamaldehyde 
 heptyl cinnamateFL/FR
trans-hexanal propylene glycol acetal 
(Z)-3-hexen-1-yl (E)-crotonateFL/FR
2-hexenalFL
(E)-4-hexenalFL
 hexyl (E)-2-hexenoateFL
 hexyl heptanoateFL/FR
2-methyl thiazoleFL
4-(methyl thio) butanolFL
2-methyl-3-heptanoneFL
3-methyl-3-pentanolFL
1,5-octadien-3-olFL
(Z)-2-octenal 
2-isopropyl-3-(methyl thio) pyrazineFL
isopulegyl formateFL/FR
alliaceous
 allyl thiopropionateFL
 dipropyl disulfideFL/FR
3-tetrahydrothiophenoneFL
 tropical thiazoleFL/FR
celery
3-butylidene phthalideFL/FR
coumarinic
 phthalideFL/FR
dairy
 methyl butyl phenyl acetateFL/FR
2-pentyl acetateFL/FR
fatty
2-heptyl furanFL/FR
(Z)-3-hexen-1-yl benzoateFL/FR
(E)-2-octen-1-olFL/FR
2-octen-1-olFL/FR
floral
bitter orangeflower absolute moroccoFL/FR
bitter orangeflower absolute tunisiaFL/FR
 rose absoluteFL/FR
 rose absolute (rosa damascena) bulgariaFL/FR
laevo-rose oxideFL/FR
fruity
 artemisia pallens herb oilFL/FR
 davana oil CO2 extractFL/FR
 ethyl (E)-2-hexenoateFL/FR
2,4-hexadien-1-olFL
2-hexen-1-olFL/FR
 hexyl hexanoateFL/FR
 lilac acetaldehydeFL/FR
 octen-1-yl cyclopentanoneFL/FR
 styralyl acetateFL/FR
green
 acetaldehyde butyl phenethyl acetalFL/FR
 acetaldehyde dipropyl acetalFL/FR
 acetaldehyde ethyl phenethyl acetalFL/FR
 artichoke leaf 
isobutyl methyl ketoneFL/FR
2-isobutyl thiazoleFL/FR
2-isobutyl-3-methyl pyrazineFL/FR
 cocoa butenalFL/FR
 cortex pyridineFL/FR
 cynara scolymus leaf extractFL
 dibutyl sulfideFL/FR
 dihydroxyacetophenone (mixed isomers)FL
 dodecanal dimethyl acetalFL/FR
alpha-farneseneFL/FR
alpha-farnesene isomerFL/FR
 galbanum decatrieneFL/FR
 galbanum oilFL/FR
 galbanum oil terpenelessFL/FR
 geranium thiazoleFL/FR
(E)-2-heptenalFL
(Z)-4-heptenalFL/FR
 hexanal (aldehyde C-6)FL/FR
(Z)-4-hexen-1-olFL/FR
(E)-4-hexen-1-ol 
(E)-3-hexen-1-olFL/FR
(E)-2-hexen-1-olFL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
(Z)-3-hexen-1-yl lactateFL/FR
(Z)-3-hexen-1-yl methyl carbonateFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
3-hexenalFL/FR
(E)-2-hexenalFL/FR
(E)-3-hexenoic acidFL
2-hexyl pyridineFL
 horseradish oilFL
2,4-ivy carbaldehydeFL/FR
(Z)-leaf acetalFL/FR
 methyl heptenoneFL/FR
 methyl heptine carbonateFL/FR
4-methyl thiazoleFL
3-(5-methyl-2-furyl) butanalFL
 nerol oxideFL/FR
(E,Z)-2,6-nonadien-1-yl acetateFL/FR
(E,Z)-2,6-nonadienalFL/FR
(E,E)-2,4-octadienalFL
(E)-2-octen-1-yl acetateFL/FR
(Z)-5-octen-1-yl propionateFL/FR
4-penten-1-yl acetateFL
1-penten-3-olFL/FR
3-phenyl propionaldehydeFL/FR
2-propyl pyrazineFL
isopropyl tiglateFL/FR
 propylene glycol acetone ketalFL
3-propylidene phthalideFL/FR
 rose leaf absolute (rosa centifolia)FL/FR
(Z)-rose oxideFL/FR
 spinach flavorFL
 violet leaf oil (viola odorata)FL/FR
herbal
sweet basil absoluteFL/FR
 lovage tinctureFL/FR
curled parsley seed oilFL/FR
ketonic
3-heptanoneFL/FR
metallic
4-hexenolFL/FR
3-(methyl thio) hexanolFL/FR
minty
 carvyl acetateFL/FR
nutty
2,4,5-trimethyl thiazoleFL/FR
onion
 methyl propyl disulfideFL
radish
 horseradish flavorFL
solvent
1-heptanolFL/FR
spicy
 cuminaldehydeFL/FR
sulfurous
 broccoli flavorFL
 brussel sprouts flavorFL
 grapefruit menthaneFL/FR
sweet
laevo-ornithine hydrochlorideFL
vegetable
alpha-benzylidene methionalFL
2-methyl valeraldehydeFL/FR
2-octen-4-oneFL/FR
waxy
(Z,Z)-3,6-nonadien-1-olFL/FR
(Z)-6-nonen-1-olFL/FR
 undecanalFL/FR
 
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Potential Uses:
 appleFR
 blueberryFR
 cherryFR
 cognacFR
 currant black currantFR
 fruitFR
 greenFR
 leaf 
 papayaFR
 peachFR
 pearFR
 pepper bell pepperFL
 potatoFL
 teaFL
 tomatoFL
 topnotes 
 tropicalFL
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Occurrence (nature, food, other): note
 apple cooked apple
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 apple fruit
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 asparagus
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 blueberry fruit
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 butter
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 cherry sour cherry
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 cognac
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 currant black currant fruit
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 guava leaf oil cuba @ trace%
Data  GC  Search Trop  Picture
 hop oil
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 kiwi fruit
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 olive
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 papaya fruit
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 peach fruit
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 potato french fried potato
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 quince fruit
Search Trop  Picture
 star fruit oil cuba @ trace%
Data  GC  Search Trop  Picture
 tea black tea
Search Trop  Picture
 tomato
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 wine red wine
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 wine white wine
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Synonyms:
(2Z)-hex-2-en-1-ol
(Z)-hex-2-en-1-ol
cis-hex-2-en-1-ol
(Z)-hex-2-enol
 hex-2(cis)-en-1-ol
(2Z)-2-hexen-1-ol
cis-2-hexen-1-ol
2-hexen-1-ol, (2Z)-
2-hexen-1-ol, (Z)-
(Z)-2-hexenol
cis-2-hexenol
cis-1-hydroxy-2-hexene
Synonyms   Articles   Notes   Search   Top
Articles:
PubMed: Behavioral and electrophysiological responses of Aedes albopictus to certain acids and alcohols present in human skin emanations.
PubMed: Comparison of trap types and colors for capturing emerald ash borer adults at different population densities.
PubMed: Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification - a case study: geographical provenance and cultivar classification of monovarietal clarified apple juices.
PubMed: Characterization of olfactory receptor neurons for pheromone candidate and plant volatile compounds in the clover root weevil, Sitona lepidus.
PubMed: Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions.
PubMed: Composition of essential oil from aerial and underground parts of Geum rivale and G. urbanum growing in Poland.
PubMed: Attractant and disruptant semiochemicals for Dendroctonus jeffreyi (Coleoptera: Curculionidae: Scolytinae).
PubMed: Effects of exposure to plant-derived odorants on behavior and the concentration of stress-related hormones in steers isolated under a novel environment.
PubMed: Gold nanoparticles-peptide based gas sensor arrays for the detection of food aromas.
PubMed: Efficacy of "Verbenone Plus" for protecting ponderosa pine trees and stands from Dendroctonus brevicomis (Coleoptera: Curculionidae) attack in British Columbia and California.
PubMed: Enhancement of volatile aglycone recovery facilitated by acid hydrolysis of glucosides from Nicotiana flower species.
PubMed: Electroanalytical studies on green leaf volatiles for potential sensor development.
PubMed: Responses of Dendroctonus brevicomis (Coleoptera: Curculionidae) in behavioral assays: implications to development of a semiochemical-based tool for tree protection.
PubMed: Kinetics studies of the gas-phase reactions of NO3 radicals with series of 1-alkenes, dienes, cycloalkenes, alkenols, and alkenals.
PubMed: Comparison of odor-active compounds in grapes and wines from vitis vinifera and non-foxy American grape species.
PubMed: Aroma evaluation of gamazumi (Viburnum dilatatum) by aroma extract dilution analysis and odour activity value.
PubMed: Green odor and depressive-like state in rats: toward an evidence-based alternative medicine?
PubMed: Volatile composition of pomegranates from 9 Spanish cultivars using headspace solid phase microextraction.
PubMed: Mixture of cis-3-hexenol and trans-2-hexenal attenuates behavioral and stress responses induced by 2,5-dihydro-2,4,5-trimethylthiazoline and electric footshock stress in rats.
PubMed: Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.).
PubMed: Different patterns of neuronal activities in the infralimbic and prelimbic cortices and behavioral expression in response to two affective odors, 2,5-dihydro-2,4,5-trimethylthiazoline and a mixture of cis-3-hexenol and trans-2-hexenal, in the freely moving rat.
PubMed: Impact of harvesting and processing conditions on green leaf volatile development and phenolics in Concord grape juice.
PubMed: "Green odor" inhalation by stressed rat dams reduces behavioral and neuroendocrine signs of prenatal stress in the offspring.
PubMed: "Green odor" inhalation by rats down-regulates stress-induced increases in Fos expression in stress-related forebrain regions.
PubMed: Effects of environmental novelty on fear-related behavior and stress responses of rats to emotionally relevant odors.
PubMed: Application of zNosetrade mark for the analysis of selected grape aroma compounds.
PubMed: Serotonergic mediation of the antidepressant-like effect of the green leaves odor in mice.
PubMed: Aroma barrier properties of sodium caseinate-based films.
PubMed: Functional morphology of antennal chemoreceptors of the parasitoid Microplitis croceipes (Hymenoptera: Braconidae).
PubMed: Biochemical evaluation of borage (Borago officinalis) rosette leaves through their essential oil and fatty acid composition.
PubMed: "Green odor" inhalation reduces the skin-barrier disruption induced by chronic restraint stress in rats: physiological and histological examinations.
PubMed: Antifungal activities of major tea leaf volatile constituents toward Colletorichum camelliae Massea.
PubMed: Potent odorants characterize the aroma quality of leaves and stalks in raw and boiled celery.
PubMed: Nonhost angiosperm volatiles and verbenone disrupt response of western pine beetle, Dendroctonus brevicomis (Coleoptera: Scolytidae), to attractant-baited traps.
PubMed: Increased EAG responses of tortricid moths after prolonged exposure to plant volatiles: evidence for octopamine-mediated sensitization.
PubMed: Determination of volatile compounds in grape distillates by solid-phase extraction and gas chromatography.
PubMed: Host-plant finding by the asparagus fly, Plioreocepta poeciloptera (Diptera: Tephritidae), a monophagous, monovoltine tephritid.
PubMed: Developmental and varietal differences in volatile ester formation and acetyl-CoA: alcohol acetyl transferase activities in apple (Malus domestica Borkh.) fruit.
PubMed: Changes in aroma volatile compounds and ethylene production during "Hujingmilu" peach (Prunus persica L.) fruit development.
PubMed: Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions.
PubMed: Epoxide hydrolase: a mRNA induced by the fungal pathogen Alternaria alternata on rough lemon (Citrus jambhiri Lush).
PubMed: Characterization of a hydroperoxide lyase gene and effect of C6-volatiles on expression of genes of the oxylipin metabolism in Citrus.
PubMed: Activation of the anterior cingulate gyrus by 'Green Odor': a positron emission tomography study in the monkey.
PubMed: Molecular and biochemical characteristics of a gene encoding an alcohol acyl-transferase involved in the generation of aroma volatile esters during melon ripening.
PubMed: Varietal differentiation of red wines in the Valencian region (Spain).
PubMed: Olfactory and quantitative analysis of aroma compounds in elder flower (Sambucus nigra L.) drink processed from five cultivars.
PubMed: [Identification of volatile compounds of hawthorn by gas chromatography/mass spectrometry (GC/MS)].
PubMed: Green leaf volatiles as antiaggregants for the mountain pine beetle,Dendroctonus ponderosae Hopkins (Coleoptera: Scolytidae).
PubMed: Volatile Products of the Lipoxygenase Pathway Evolved from Phaseolus vulgaris (L.) Leaves Inoculated with Pseudomonas syringae pv phaseolicola.
PubMed: Synthesis of metabolic intermediates of diethylstilbestrol.
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