FlavScents AInsights Entry for (E)-3-hexenal (CAS: 69112-21-6)

1. Identity & Chemical Information

• Common Name(s): Leaf aldehyde, (E)-3-hexenal
• IUPAC Name: (E)-hex-3-enal
• CAS Number: 69112-21-6
• FEMA Number: 3429
• Other Identifiers: FL No. 05.061
• Molecular Formula: C6H10O
• Molecular Weight: 98.15 g/mol
• Functional Groups and Structure–Odor Relevance: (E)-3-hexenal is an unsaturated aldehyde characterized by an aldehyde group and a double bond, contributing to its green, leafy odor profile. The presence of the double bond in the E-configuration is crucial for its distinctive scent, often described as fresh and reminiscent of cut grass or leaves.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

(E)-3-hexenal is renowned for its potent green, leafy odor, often likened to freshly cut grass or leaves. It is a high-impact aroma compound with a strong intensity and moderate diffusion. The compound is primarily used as an impact note in flavor and fragrance formulations, providing a fresh, natural character. Its odor threshold is relatively low, making it effective even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

(E)-3-hexenal naturally occurs in various plants, particularly in green leaves and fruits. It is a key component of the aroma profile of tomatoes, apples, and other fruits. The compound is formed through the enzymatic degradation of fatty acids, specifically linolenic acid, via the lipoxygenase pathway. This pathway is activated during plant tissue damage, contributing to the "green" aroma associated with freshly cut vegetation. Its presence in natural sources supports its designation as a "natural flavor" or "natural fragrance" component.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

(E)-3-hexenal is widely used in flavor formulations to impart a fresh, green note. It is commonly found in fruit flavors, such as apple and tomato, and is also used to enhance the freshness of vegetable and herbal flavors. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with higher concentrations potentially leading to an overpowering effect. The compound is relatively stable under acidic conditions but may degrade under high heat or oxidative environments, necessitating careful formulation considerations.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, (E)-3-hexenal is valued for its ability to provide a fresh, green top note. It is used in various fragrance families, including floral, green, and fruity compositions. The compound acts as a modifier or impact note, enhancing the naturalness and freshness of the fragrance. Typical concentration ranges in fragrance formulations are from trace amounts to 0.5%, depending on the desired intensity and product type. Its high volatility makes it a prominent top note, contributing to the initial impression of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Approved under Regulation (EC) No 1334/2008 with FL No. 05.061.
• United Kingdom: Follows EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific limits varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, with harmonized assumptions across the region.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, (E)-3-hexenal is considered safe within the typical use levels in food, with a high margin of safety. Dermal exposure in fragrance applications is generally safe, though it may cause irritation in sensitive individuals. IFRA guidelines should be consulted for specific use limits. Inhalation exposure is primarily relevant to occupational settings, where adequate ventilation is recommended to minimize risks. Overall, the risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

(E)-3-hexenal is a valuable ingredient for its ability to impart a fresh, green character to both flavors and fragrances. It synergizes well with other green and fruity notes, enhancing the overall freshness and naturalness of the formulation. Common pitfalls include overuse, leading to an overpowering effect, and instability under certain conditions. Formulators should carefully balance its concentration and consider its volatility and reactivity in complex systems.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on (E)-3-hexenal is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some variability in natural occurrence and formation pathways may exist. Known data gaps are minimal, with most aspects of its use and safety thoroughly researched.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-04-20 02:30:59 GMT (p2)