FlavScents AInsights Entry for (Z)-4-hexen-1-ol (CAS: 928-91-6)

1. Identity & Chemical Information

• Common Name(s): (Z)-4-hexen-1-ol
• IUPAC Name: (Z)-hex-4-en-1-ol
• CAS Number: 928-91-6
• FEMA Number: Not available
• Other Identifiers: FL number not available, CoE number not available, IFRA reference not available
• Molecular Formula: C6H12O
• Molecular Weight: 100.16 g/mol

(Z)-4-hexen-1-ol is an unsaturated alcohol characterized by a double bond in the Z configuration, which influences its odor profile. The presence of the hydroxyl group contributes to its solubility in water and its reactivity in formulations. The structure-odor relationship is significant as the unsaturation and hydroxyl group contribute to its fresh, green odor.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

(Z)-4-hexen-1-ol is known for its fresh, green, and slightly floral odor. It is often described as having a leafy, grassy character with moderate intensity and good diffusion. The compound is used as an impact note in formulations, providing a natural, green freshness that enhances the realism of floral and herbal compositions. Specific odor thresholds are not well-documented, but it is typically used in low concentrations due to its potent aroma.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

(Z)-4-hexen-1-ol occurs naturally in various plants and is a component of essential oils such as those from mint and other herbs. It can be formed through enzymatic degradation of fatty acids in plants, contributing to the aroma of freshly cut grass and leaves. 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

(Z)-4-hexen-1-ol is utilized in flavor formulations to impart a fresh, green note. It is commonly used in fruit, herbal, and mint flavors, enhancing the authenticity and complexity of these profiles. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and the matrix. It is relatively stable under mild heat and neutral pH conditions but may oxidize over time, affecting its sensory properties.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, (Z)-4-hexen-1-ol is valued for its ability to add a fresh, green note to compositions. It is used in various fragrance families, including floral, green, and herbal. Its role can vary from a trace realism enhancer to a prominent impact note. Typical concentration ranges in formulations are from 0.01% to 0.1%, contributing primarily 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: Not explicitly listed as FEMA GRAS; usage should comply with general safety standards.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; assumed safe under general flavoring guidelines.
• United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
• Asia: Limited specific data; generally follows international safety standards.
• Latin America: No specific data; assumed to follow international guidelines.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, (Z)-4-hexen-1-ol is generally considered safe at typical flavor use levels, although specific ADI or MSDI values are not available. Dermal exposure in fragrance applications should consider potential irritation or sensitization, although it is not a common allergen. Inhalation exposure is minimal due to its moderate volatility, but occupational exposure should be managed with standard safety practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

(Z)-4-hexen-1-ol is prized for its ability to impart a natural, green freshness to both flavors and fragrances. It synergizes well with other green and floral notes, enhancing the overall complexity and realism. Formulators should be cautious of its potential to oxidize, which can alter its sensory profile. It is often under-utilized in formulations where a fresh, green note is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on (Z)-4-hexen-1-ol is well-established in terms of its sensory profile and natural occurrence. However, specific regulatory approvals and toxicological data are less documented, requiring formulators to rely on industry-typical practices and general safety guidelines.

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 2026-07-02 12:00:17 GMT (p2)