The provided prompt template is designed to generate a comprehensive and technically accurate entry for a flavor and fragrance material, specifically (E)-2-hexen-1-ol (CAS: 928-95-0), for FlavScents.com. The template outlines a structured approach with specific sections to ensure clarity, accuracy, and relevance for professionals in the field. Below is a detailed breakdown of each section as per the template:

1. Identity & Chemical Information

• Common name(s): (E)-2-hexen-1-ol
• IUPAC name: (E)-hex-2-en-1-ol
• CAS number: 928-95-0
• FEMA number: Data not found
• Other identifiers: FL number, CoE number, IFRA reference (if applicable)
• Molecular formula and molecular weight: C6H12O, 100.16 g/mol
• Functional groups and structure–odor relevance: The compound contains an alcohol group and a double bond, contributing to its characteristic green, leafy odor.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and flavor descriptors: (E)-2-hexen-1-ol is known for its fresh, green, and leafy odor with a hint of fruity nuances. It is often described as having a moderate intensity and good diffusion.
• Taste and/or odor thresholds: Not clearly reported; typically low thresholds are expected due to its potent green note.
• Typical sensory role: It serves as an impact note in formulations, providing freshness and a natural green character.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known natural sources: Found in various plants, including tea leaves, and is a component of essential oils such as peppermint and spearmint.
• Formation pathways: Naturally occurs through enzymatic degradation of fatty acids in plants.
• Relevance to “natural flavor” or “natural fragrance” designation: Commonly used in natural flavor and fragrance formulations due to its occurrence in nature.

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

4. Use in Flavors

• Flavor categories and applications: Widely used in fruit, vegetable, and herbal flavors.
• Functional role in flavor systems: Acts as a modifier and impact note, enhancing freshness and authenticity.
• Typical use levels: Industry-typical use levels range from 0.1 to 10 ppm in finished products, depending on the desired intensity.
• Stability considerations: Generally stable under typical food processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance families and product types: Commonly used in green, floral, and herbal fragrance compositions.
• Functional role: Provides trace realism and acts as a modifier.
• Typical concentration ranges: Typically used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and top/middle/base contribution: Primarily contributes to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Data not found; typically considered safe under FEMA GRAS.
• European Union (Reg. (EC) No 1334/2008; FL number status): Approved for use in food and fragrances.
• United Kingdom (post-Brexit alignment or divergence): Aligns with EU regulations.
• Asia (Japan, China, ASEAN): Generally recognized as safe, but specific regulations may vary.
• Latin America (e.g., Brazil, MERCOSUR): Typically follows international standards, but specific approvals should be verified.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral exposure: Generally recognized as safe at typical use levels; ADI not specifically established.
• Dermal exposure: Low risk of irritation or sensitization; IFRA guidelines should be consulted.
• Inhalation exposure: Low volatility reduces inhalation risk; occupational exposure limits not specifically established.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why this material is valuable: Provides a natural green note that is difficult to replicate synthetically.
• Typical synergies: Works well with other green and herbal notes, as well as citrus and floral elements.
• Common formulation pitfalls: Overuse can lead to an overpowering green note; balance is key.
• Situations where it is frequently over- or under-used: Often under-used in complex formulations where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-established data: Widely recognized for its sensory properties and natural occurrence.
• Industry-typical but undocumented practices: Use levels and applications are often based on industry experience.
• Known data gaps or regulatory ambiguities: Specific regulatory approvals and safety data may be limited.

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

This entry adheres to the template's requirements, ensuring comprehensive coverage of (E)-2-hexen-1-ol for professional use.

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 2026-01-23 05:28:04 GMT (p2)