(Z)-4-hexen-1-ol

Full Material List
(Z)-hex-4-en-1-ol

Identifiers

FEMA 3430
CAS 928-91-6
EINECS 213-187-0
Synonyms
  • (4Z)- hex-4-en-1-ol
  • (Z)- hex-4-en-1-ol
  • cis- hex-4-en-1-ol
  • cis-4- hexen-1-ol
  • 4- hexen-1-ol, (4Z)-
  • 4- hexen-1-ol, (Z)-
  • (Z)-4- hexenol
  • cis-4- hexenol
  • cis-1- hydroxy-4-hexene
JECFA Food Flavoring N/A
JECFA Food Additive N/A
DG SANTE Food Flavourings N/A
DG SANTE Food Contact Materials N/A
FDA UNII 780WMA6J84
CoE Number N/A
XlogP3-AA N/A
Molecular Weight 100.16084
Molecular Formula C6 H12 O

Organoleptic

Organoleptic Notes
  • 1. Odor Type: green Odor Strength:high ,recommend smelling in a 1.00 % solution or less
  • Substantivity:6 hour(s) at 100.00 %
  • green vegetable tomato turnup brothy gassy
  • Odor Description:at 1.00 % in dipropylene glycol. green cooked vegetable tomato cooked turnup brothy gassyLuebke, William tgsc, (2009)
  • Odor sample from: Bedoukian Research, Inc.
  • green herbal musty tomato metallic vegetable
  • Odor Description:Green, herbal, musty, tomato, with metallic and vegetable nuancesMosciano, Gerard P&F 15, No. 4, 59, (1990)
Odor green
green, vegetable, tomato, turnup, brothy, gassy, herbal, musty, metallic
Flavor green
green, tomato, fresh, herbal, vegetable,

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Properties

Food Chemicals Codex Listed No
Appearance colorless clear liquid (est)
Assay 96.00 to 100.00 sum of isomers
Specific Gravity 0.85400 to 0.85800 @ 25.00 °C.
Lbs/Gal (est) 7.106 to 7.139
Refractive Index 1.44200 to 1.44600 @ 20.00 °C.
Melting Point N/A
Boiling Point 159.00 to 160.00 °C. @ 760.00 mm Hg
Flash Point 142.00 °F. TCC ( 61.11 °C. )
Acid Value 1.00 max. KOH/g
Vapor Pressure 0.929000 mmHg @ 25.00 °C. (est)
Vapor Density >1 ( Air = 1 )
logP (o/w) 1.541 (est)
Soluble In
  • alcohol
  • water, 1.6e+004 mg/L @ 25 °C (est)
  • water
Occurrence
  • banana fruit
  • butter
  • olive
  • passion fruit
  • tomato