FlavScents AInsights Entry for (E)-3-hexen-1-ol (CAS: 928-97-2)

1. Identity & Chemical Information

(E)-3-hexen-1-ol, commonly known as leaf alcohol, is a single chemical compound with the IUPAC name (E)-hex-3-en-1-ol. It is identified by the CAS number 928-97-2 and has a FEMA number of 2563. The molecular formula is C6H12O, and it has a molecular weight of 100.16 g/mol. This compound features an alcohol functional group and a double bond, which contribute to its characteristic green, grassy odor. The presence of the unsaturated bond is crucial for its odor profile, as it enhances the fresh, leafy scent that is often associated with freshly cut grass or leaves.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

(E)-3-hexen-1-ol is renowned for its distinctive green, grassy, and leafy odor, often described as fresh and reminiscent of cut grass or leaves. It is a potent compound with a low odor threshold, typically around 0.25 ppm, making it an impactful note in both flavors and fragrances. Its sensory role is primarily as an impact note, providing freshness and realism to formulations. The compound's intensity and diffusion are moderate, allowing it to blend well with other green and floral notes.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

(E)-3-hexen-1-ol is naturally found in a variety of plants, including green tea, mint, and various fruits and vegetables. It is formed through the enzymatic degradation of fatty acids, particularly linolenic acid, during plant tissue damage. This process is part of the plant's defense mechanism, releasing volatile compounds that contribute to the characteristic "green" aroma. Its presence in natural sources qualifies it for use in "natural flavor" and "natural fragrance" designations.

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

4. Use in Flavors

In flavor applications, (E)-3-hexen-1-ol is used to impart fresh, green notes to a variety of products, including beverages, dairy, and fruit flavors. It serves as a functional component in flavor systems, enhancing the perception of freshness and authenticity. Typical use levels in finished food or beverages range from 0.1 to 5 ppm, with industry-typical levels around 1 ppm. The compound is relatively stable under normal processing conditions but can be susceptible to oxidation, which may alter its sensory characteristics.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, (E)-3-hexen-1-ol is utilized in a variety of fragrance families, including green, floral, and herbal compositions. It acts as a modifier and impact note, providing a fresh, natural quality to perfumes, personal care products, and household items. Typical concentration ranges in formulations are from 0.01% to 0.1%, depending on the desired intensity. Its volatility classifies it as a top note, contributing to the initial impression of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, (E)-3-hexen-1-ol is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, it is generally accepted for use in flavors and fragrances, though specific regulations may vary. In Latin America, countries like Brazil and members of MERCOSUR also permit its use, aligning with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, (E)-3-hexen-1-ol is considered safe at typical flavor use levels, with an acceptable daily intake (ADI) not specifically established but deemed low risk based on FEMA GRAS status. Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed with standard safety practices. 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-hexen-1-ol is valued for its ability to impart a fresh, green character to both flavors and fragrances. It synergizes well with other green and floral notes, enhancing the overall freshness and authenticity of formulations. Common pitfalls include overuse, which can lead to an overpowering or artificial aroma. It is often under-used in complex formulations where subtlety is required. Formulators should consider its stability and potential for oxidation when designing products.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on (E)-3-hexen-1-ol is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some variability in use levels and applications may exist. Known data gaps are minimal, with most regulatory and safety information harmonized across regions.

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 2026-01-21 18:16:36 GMT (p2)