2,4-hexadien-1-ol

2,4-hexadien-1-ol

Full Material List

N/A

Identifiers

FEMA	3922
CAS	111-28-4
EINECS	203-853-9
Synonyms	hexa-2,4-dien-1-ol 2,4- hexadien-1-ol 2,4- hexadien-1-ol (sorbic alcohol) 2,4- hexadieneol 2,4- hexadienol 1- hydroxy-2,4-hexadiene mimoril sorbic alcohol sorbinic alcohol sorbyl alcohol
JECFA Food Flavoring	1174
JECFA Food Additive	N/A
DG SANTE Food Flavourings	02.162 hexa-2,4-dien-1-ol
DG SANTE Food Contact Materials	N/A
FDA UNII	11CF2E3HNG
CoE Number	2162
XlogP3-AA	N/A
Molecular Weight	98.1449
Molecular Formula	C6 H10 O

Organoleptic

Organoleptic Notes	1. Odor Type: green Odor Strength:medium ,recommend smelling in a 10.00 % solution or less Substantivity: > 1 hour(s) at 100.00 % musty green sweet herbal almond nutty Odor Description:at 10.00 % in dipropylene glycol. musty green sweet herbal almond nutty musty green sweet marzipan raw almond nutty vegetable whiskey Odor Description:at 1.00 %. Slight musty and green with a sweet marzipan, raw almond nutty note with a vegetative and a slight whiskey nuanceMosciano, Gerard P&F 25, No. 5, 72, (2000)
Odor	green musty, green, sweet, herbal, almond, nutty, marzipan, raw, vegetable, whiskey
Flavor	fruity fruity, tropical, green, vegetable,

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Properties

Food Chemicals Codex Listed	No
Appearance	colorless solid (est)
Assay	98.00 to 100.00
Specific Gravity	0.88000 to 0.90000 @ 25.00 °C.
Lbs/Gal (est)	7.322 to 7.489
Refractive Index	1.49000 to 1.51000 @ 20.00 Â°C.
Melting Point	24.00 to 33.00 Â°C. @ 760.00 mm Hg
Boiling Point	179.00 to 180.00 Â°C. @ 760.00 mm Hg
Flash Point	160.00 Â°F. TCC ( 71.11 Â°C. )
Acid Value	N/A
Vapor Pressure	0.281000 mmHg @ 25.00 Â°C. (est)
Vapor Density	>1 ( Air = 1 )
logP (o/w)	1.083 (est)
Soluble In	alcohol water, 2.475e+004 mg/L @ 25 °C (est)
Occurrence	aloe arborescens mill. var. natalensis berger asparagus asparagus cooked asparagus naranjilla fruit soybean plant