FlavScents AInsights Entry for (Z)-3-hexen-1-yl (Z)-3-hexenoate (CAS: 61444-38-0)

1. Identity & Chemical Information

• Common Name(s): (Z)-3-hexen-1-yl (Z)-3-hexenoate
• IUPAC Name: (Z)-hex-3-en-1-yl (Z)-hex-3-enoate
• CAS Number: 61444-38-0
• FEMA Number: Not available
• Other Identifiers: Not available
• Molecular Formula: C12H20O2
• Molecular Weight: 196.29 g/mol

This compound is characterized by its ester functional group, which is crucial for its odor profile. The presence of the (Z)-configuration in both the alcohol and acid moieties contributes to its unique sensory characteristics, often associated with green, leafy, and fruity notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

(Z)-3-hexen-1-yl (Z)-3-hexenoate is known for its fresh, green, and fruity odor, reminiscent of freshly cut grass and unripe fruits. It is often described as having a moderate intensity with a pleasant, natural character. The compound is typically used as an impact note in formulations, providing a sense of freshness and realism. Specific odor thresholds are not well-documented, but it is generally used in low concentrations due to its potent sensory impact.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

This ester is not commonly found in nature but can be synthesized through esterification processes involving (Z)-3-hexenol and (Z)-3-hexenoic acid. Its formation is often associated with enzymatic reactions in plants, contributing to the aroma of green leaves and certain fruits. As a synthesized compound, it can be used in "natural flavor" formulations if derived from natural precursors.

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

4. Use in Flavors

(Z)-3-hexen-1-yl (Z)-3-hexenoate is utilized in various flavor categories, including fruit, vegetable, and herbal flavors. It serves as a functional component to enhance freshness and authenticity in flavor systems. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and application. It is relatively stable under normal processing conditions but may degrade under extreme heat or acidic environments.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, this compound is used across several fragrance families, including green, floral, and fruity compositions. It acts as a modifier or impact note, providing a fresh, natural aroma. Typical concentration ranges in formulations are from trace amounts up to 0.5%, depending on the product type and desired effect. Its volatility allows it to contribute primarily to the top and middle notes of a fragrance.

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; usage should align with general flavoring regulations.
• United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
• Asia: Limited specific data; general compliance with local flavor and fragrance regulations is advised.
• Latin America: No specific data; adherence to regional guidelines is recommended.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found; typical usage levels suggest low risk when used within industry norms.
• Dermal Exposure: No specific irritation or sensitization data available; IFRA guidelines should be consulted for fragrance applications.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered.

Risk profiles may vary between food and fragrance applications, with fragrance use requiring more stringent dermal safety assessments.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

(Z)-3-hexen-1-yl (Z)-3-hexenoate is valued for its ability to impart a fresh, green character to both flavors and fragrances. It synergizes well with other green and fruity notes, enhancing overall realism. Formulators should be cautious of its potency, as overuse can lead to an overpowering effect. It is often under-utilized in complex formulations where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on (Z)-3-hexen-1-yl (Z)-3-hexenoate is well-established in terms of sensory characteristics and typical usage. However, specific regulatory and toxicological data are less documented, requiring formulators to rely on industry norms 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

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 2026-03-05 18:37:57 GMT (p2)