FlavScents AInsights Entry for (Z)-3-hexen-1-yl acetate (CAS: 3681-71-8)

1. Identity & Chemical Information

• Common Name(s): Leaf acetate, Cis-3-hexenyl acetate
• IUPAC Name: (Z)-3-hexen-1-yl acetate
• CAS Number: 3681-71-8
• FEMA Number: 3560
• Other Identifiers: FL number 09.034
• Molecular Formula: C8H14O2
• Molecular Weight: 142.20 g/mol
• Functional Groups and Structure–Odor Relevance: (Z)-3-hexen-1-yl acetate is an ester, characterized by its green, fruity odor reminiscent of freshly cut grass. The presence of the acetate group contributes to its volatility and distinctive scent profile, making it a valuable component in both flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: The compound is noted for its fresh, green, and fruity aroma, often described as reminiscent of freshly cut grass or green apples. It has a moderate intensity and good diffusion properties.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported, but it is known to be effective at low concentrations, typical of impact notes in flavor and fragrance applications.
• Typical Sensory Role: It serves as an impact note, providing freshness and green character to formulations. It is often used to enhance the naturalness of fruit and vegetable flavors.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: (Z)-3-hexen-1-yl acetate is naturally found in a variety of plants, including apples, bananas, and green tea. It is a common volatile in many green leaves.
• Formation Pathways: It is typically formed through enzymatic processes in plants, particularly during the breakdown of fatty acids.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its natural occurrence in many plants, it is often used in formulations labeled as "natural."

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in fruit, vegetable, and herbal flavors to impart a fresh, green note.
• Functional Role in Flavor Systems: Acts as a modifier and impact note, enhancing the freshness and authenticity of flavors.
• Typical Use Levels: Documented use levels range from 0.1 to 5 ppm in finished products, with typical levels around 1 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: Widely used in green, floral, and fruity fragrance compositions.
• Functional Role: Provides a fresh, green top note, often used as a modifier to enhance naturalness.
• Typical Concentration Ranges: Generally used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It is a top note due to its high volatility, contributing to the initial impression of freshness.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Recognized as GRAS by FEMA for flavor use.
• European Union (Reg. (EC) No 1334/2008; FL number status): Approved for use in food flavorings; listed under FL number 09.034.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia (Japan, China, ASEAN): Generally permitted in flavorings, but specific regulations may vary by country.
• Latin America (e.g., Brazil, MERCOSUR): Permitted in flavorings, with harmonized regulations across several countries.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Considered safe for use in food flavors at typical concentrations, with a wide margin of safety.
• Dermal Exposure: Generally non-irritating and non-sensitizing at typical fragrance concentrations; relevant to IFRA standards.
• Inhalation Exposure: Low risk due to its volatility and typical use levels; occupational exposure limits are not specifically defined.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Its ability to impart a fresh, green note makes it indispensable in creating natural and appealing flavor and fragrance profiles.
• Typical Synergies: Works well with other green and fruity notes, enhancing the overall freshness and complexity.
• Common Formulation Pitfalls: Overuse can lead to an overly sharp 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: Comprehensive data available on sensory characteristics and regulatory status.
• Industry-typical but Undocumented Practices: Use levels and synergies are often based on industry experience rather than formal studies.
• Known Data Gaps or Regulatory Ambiguities: Specific sensory thresholds and detailed toxicological 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
• 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 2026-04-28 06:59:49 GMT (p2)