(E)-2-hexenal

(E)-2-hexenal

Full Material List

(E)-hex-2-enal

Identifiers

FEMA	2560
CAS	6728-26-3
EINECS	229-778-1
Synonyms	(E)- hex-2-en-1-al (2E)- hex-2-enal (E)- hex-2-enal trans- hex-2-enal hex-2(trans)-enal (2E)-2- hexen-1-al (E)-2- hexen-1-al trans-2- hexen-1-al trans-2- hexen-1-al natural (2E)-2- hexenal (E)-2- hexenal 2-trans- hexenal T2 hexenal trans-2- hexenal trans-2- hexenal (leaf aldehyde) trans-2- hexenal 10% in ETOH natural trans-2- hexenal 5% in ETOH natural trans-2- hexenal 50% in ETOH natural trans-2- hexenal 50% natural trans-2- hexenal FCC trans-2- hexenal nat trans-2- hexenal natural hexenal trans-2 FCC hexenal trans-2 FCC natural trans-2- hexenyl aldehyde (E)- leaf aldehyde (E)-beta- propyl acrolein
JECFA Food Flavoring	1353
JECFA Food Additive	N/A
DG SANTE Food Flavourings	05.073 hex-2(trans)-enal
DG SANTE Food Contact Materials	N/A
FDA UNII	69JX3AIR1I
CoE Number	748
XlogP3-AA	N/A
Molecular Weight	98.1449
Molecular Formula	C6 H10 O

Organoleptic

Organoleptic Notes	1. Odor Type: green Odor Strength:high ,recommend smelling in a 1.00 % solution or less Substantivity: < 8 hour(s) at 10.00 % in dipropylene glycol green banana aldehydic fatty cheesy Odor Description:at 10.00 % in dipropylene glycol. green banana aldehydic fatty cheesyLuebke, William tgsc, (2007) Odor sample from: Sigma-Aldrich sharp fresh leafy green clean fruity herbal spicy herbal Odor Description:at 1.00 %. Sharp, penetrating fresh leafy green, clean, fruity with herbal and spicy herbal nuancesMosciano, Gerard P&F 25, No. 6, 26, (2000)
Odor	green green, banana, aldehydic, fatty, cheesy, sharp, fresh, leafy, clean, fruity, herbal, spicy
Flavor	green fresh, green, leafy, fruity, vegetable,

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Properties

Food Chemicals Codex Listed	Yes
Appearance	colorless to pale yellow clear liquid (est)
Assay	98.10 to 99.30 sum of isomers
Specific Gravity	0.84100 to 0.84800 @ 25.00 °C.
Lbs/Gal (est)	6.998 to 7.056
Refractive Index	1.44500 to 1.44900 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	146.00 to 147.00 Â°C. @ 760.00 mm Hg
Flash Point	101.00 Â°F. TCC ( 38.33 Â°C. )
Acid Value	10.00 max. KOH/g
Vapor Pressure	4.624000 mmHg @ 25.00 Â°C. (est)
Vapor Density	3.4 ( Air = 1 )
logP (o/w)	1.790 (est)
Soluble In	alcohol fixed oils propylene glycol water, 5261 mg/L @ 25 °C (est)
Occurrence	allspice plant apple fruit apricot fruit apricot oil avocado banana fruit bay laurel leaf bergamot oil turkey @ 0.01% bilberry fruit blood orange oil italy @ 0.40% blueberry fruit cabbage leaf cananga leaf oil @ 2.0% cashew fruit champaca concrete @ trace% clary sage oil france @ trace% cucumber currant fruit eschweilera coriacea (a. p. dc.) mori flower oil brazil @ 1.40% eucalyptus globulus oil rwanda @ 0.13% feverfew flower oil @ trace% geranium leaf oil india @ 0.05% geranium oil bourbon @ 0.07% geranium stem oil india @ 0.05% grape concord grape grapefruit oil california @ 0.03% guava fruit headspace reunion @ 7.40% guava fruit oil reunion @ 0.10% herniaria incana lam. oil greece @ 2.20% laurel leaf oil turkey @ <0.10% lemon verbena oil turkey @ 0.17% marjoram wild marjoram plant melon mentha longifolia (l.) huds. oil jordan @ 0.20% mustard white mustard olive orange pericarp oregano plant parsley leaf peach fruit pennyroyal oil @ trace% persimmon american persimmon fruit petitgrain grapefruit oil @ 0.30% petitgrain lime oil @ trace% pimenta racemosa leaf oil lemon @ 0.02% plum fruit plumcot fruit raspberry red raspberry fruit rice cooked rice roselle calyx rugula herb safflower flower safflower leaf salvia sclarea seed oil tunisia @ 0.03% satureja viminea l. oil costa rica @ trace% star fruit oil cuba @ trace% strawberry wild strawberry fruit tagete oil turkey @ 0.06% tea black tea tobacco tomato watermelon fruit