cocoa hexenal

Full Material List
5-methyl-2-phenylhex-2-enal

Identifiers

FEMA 3199
CAS 21834-92-4
EINECS 244-602-3
Synonyms
  • benzeneacetaldehyde, a-(3-methylbutylidene)-
  • choclatone WS natural (Advanced Biotech)
  • chocolatone ETOH natural (Advanced Biotech)
  • chocolatone TEC natural (Advanced Biotech)
  • cocal (IFF)
  • cocoa aldehyde
  • cocoa hexenal
  • cocoal
  • hex-2-enal, 5-methyl-2-phenyl-
  • 2- hexenal, 5-methyl-2-phenyl-
  • koka aldehyde
  • 5 methyl 2 phenyl 2 hexenal (cocal )
  • 5- methyl 2 phenyl 2 hexenal (cocal), kosher
  • alpha-(3- methyl butylidene) benzene acetaldehyde
  • 5- methyl-2-phenyl hex-2-enal
  • 5- methyl-2-phenyl-2-hexen-1-al
  • 5- methyl-2-phenyl-2-hexenal
  • 5- methyl-2-phenyl-2-hexenal natural
  • 5- methyl-2-phenyl-2-hexenal synthetic
  • methyl-2-phenyl-2-hexenal, 5-
  • 5- methyl-2-phenyl-2-hexenal, kosher
  • 5- methyl-2-phenyl-2-hexenal, natural
  • 5- methyl-2-phenyl-2-hexenal, natural, kosher
  • 5- methyl-2-phenyl-2-hexenal, no antioxidant
  • 5- methyl-2-phenylhex-2-enal
  • alpha-(3- methylbutylidene) benzeneacetaldehyde
  • 2- phenyl-5-methyl-2-hexen-1-al
  • 2- phenyl-5-methyl-2-hexenal
  • 2- phenyl-5-methylhex-2-enal
JECFA Food Flavoring 1472
JECFA Food Additive N/A
DG SANTE Food Flavourings 05.099 5-methyl-2-phenylhex-2-enal
DG SANTE Food Contact Materials N/A
FDA UNII 57UW55EC13
CoE Number 10365
XlogP3-AA N/A
Molecular Weight 188.26972
Molecular Formula C13 H16 O

Organoleptic

Organoleptic Notes
  • 1. Odor Type: chocolate Odor Strength:medium ,recommend smelling in a 10.00 % solution or less
  • Substantivity:118 hour(s) at 100.00 %
  • aldehydic bitter cocoa nut skin green sweet chocolate fruity butter rancid
  • Odor Description:at 100.00 %. aldehydic bitter cocoa nut skin green sweet chocolate fruity butyricLuebke, William tgsc, (2009)
  • Odor sample from: R C Treatt and Co Ltd
  • bitter cocoa nutty brown green
  • Odor Description:Bitter cocoa, nutty, brown and greenMosciano, Gerard P&F 23, No. 1, 33, (1998)
Odor chocolate
aldehydic, bitter, cocoa, nut, skin, green, sweet, chocolate, fruity, butter, rancid, nutty, brown
Flavor cocoa
bitter, cocoa, chocolate, dark, aldehydic, coffee, nutty, honey, green

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Suppliers

Advanced Biotech

CHOCLATONE WS NATURAL • 1621

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Advanced Biotech

5 METHYL 2 PHENYL 2 HEXENAL SYNTHETIC • 2022

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Properties

Food Chemicals Codex Listed No
Appearance colorless to yellow clear liquid (est)
Assay 96.00 to 100.00 sum of isomers
Specific Gravity 0.97000 to 0.97600 @ 25.00 °C.
Lbs/Gal (est) 8.071 to 8.121
Refractive Index 1.53100 to 1.53600 @ 20.00 °C.
Melting Point N/A
Boiling Point 290.00 to 291.00 °C. @ 760.00 mm Hg
Flash Point > 230.00 °F. TCC ( > 110.00 °C. )
Acid Value 10.00 max. KOH/g
Vapor Pressure 0.004000 mmHg @ 20.00 °C.
Vapor Density 6.4 ( Air = 1 )
logP (o/w) 3.691 (est)
Soluble In
  • alcohol
  • dipropylene glycol
  • water, 30.53 mg/L @ 25 °C (est)
  • water
Occurrence
  • clover yellow sweet clover
  • cocoa
  • filbert roasted filbert
  • hazelnut roasted hazelnut
  • lavender oil spike spain @ 0.056%
  • malt
  • peanut roasted peanut
  • potato chip
  • sesame seed roasted