FlavScents AInsights Entry for (Z)-2-hexen-1-yl acetate (CAS: 56922-75-9)

1. Identity & Chemical Information

• Common Name(s): (Z)-2-hexen-1-yl acetate
• IUPAC Name: (Z)-hex-2-en-1-yl acetate
• CAS Number: 56922-75-9
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not found; IFRA reference not found
• Molecular Formula: C8H14O2
• Molecular Weight: 142.20 g/mol
• Functional Groups and Structure–Odor Relevance: This compound contains an ester functional group, which is often associated with fruity and floral odors. The (Z)-configuration of the double bond contributes to its specific sensory characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: (Z)-2-hexen-1-yl acetate is characterized by a fresh, green, and fruity odor reminiscent of apple and pear. It is often described as having a moderate intensity with good diffusion.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported in the literature.
• Typical Sensory Role: It serves as an impact note in formulations, providing a fresh and natural green-fruity character.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: This compound is naturally found in various fruits and vegetables, including apples and pears.
• Formation Pathways: It can be formed through enzymatic reactions in plants, particularly during the ripening process.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its natural occurrence in fruits, it can be labeled as a natural flavor or fragrance component when derived from natural sources.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in fruit-flavored products, especially those mimicking apple and pear profiles.
• Functional Role in Flavor Systems: Acts as a modifier and impact note, enhancing the freshness and authenticity of fruit flavors.
• Typical Use Levels: Documented use levels range from 1 to 10 ppm in finished food products, with typical industry use around 5 ppm.
• Stability Considerations: It is relatively stable under normal conditions but may degrade under high heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Utilized in floral and fruity fragrance compositions, including personal care products and household items.
• Functional Role: Provides trace realism and acts as a modifier to enhance green and fruity notes.
• Typical Concentration Ranges: Used at concentrations ranging from 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It is a top to middle note, contributing to the initial impression and heart of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS by FEMA; assumed safe based on natural occurrence.
• European Union (Reg. (EC) No 1334/2008): Not specifically listed; generally considered safe when used in accordance with good manufacturing practices.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia (Japan, China, ASEAN): High-level data not found; typically follows international safety assessments.
• Latin America (e.g., Brazil, MERCOSUR): Data not clearly reported; generally aligns with international standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: No specific ADI or MSDI reported; generally considered safe at typical use levels in food.
• Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for safe use in fragrances.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered in manufacturing settings.
• Risk Profiles: No significant differences in risk profiles between food and fragrance applications have been reported.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Its ability to impart a fresh, natural green-fruity note makes it highly desirable in both flavor and fragrance formulations.
• Typical Synergies: Works well with other fruity esters and green notes to enhance complexity.
• Common Formulation Pitfalls: Overuse can lead to an overpowering or artificial character; balance with other notes is crucial.
• Situations Where It is Frequently Over- or Under-used: Often under-used in complex formulations where its subtlety can be overshadowed by more dominant notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Sensory characteristics and natural occurrence are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and stability considerations are based on industry norms.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory listings and toxicological thresholds are not clearly reported.

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 2026-03-13 10:56:30 GMT (p2)