(E)-3-hexenyl methyl ether

Full Material List

N/A

Identifiers

CAS (Single)	121441-40-5
FEMA	N/A
EINECS	N/A
Synonyms	(E)-3- hexen-1-yl methyl ether trans-3- hexen-1-yl methyl ether (E)-3- hexenol methyl ether trans-3- hexenol methyl ether trans-3- hexenyl methyl ether (3E)- hex-3-en-1-yl methyl ether 3- hexene, 1-methoxy-, (3E)- 3- hexene, 1-methoxy-, (E)- (3E)-1- methoxy-3-hexene (E)-1- methoxyhex-3-ene
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
CoE Number	N/A
XlogP3-AA	N/A
Molecular Weight	114.18778
Molecular Formula	C7 H14 O

Properties

Food Chemicals Codex Listed	No
Appearance	colorless to pale yellow clear liquid (est)
Assay	95.00 to 100.00
Specific Gravity	N/A
Lbs/Gal (est)	N/A
Refractive Index	N/A
Melting Point	N/A
Boiling Point	N/A
Flash Point	N/A
Acid Value	N/A
Vapor Pressure	N/A
Vapor Density	N/A
logP (o/w)	N/A
Soluble In	water, 1126 mg/L @ 25 °C (est)
Occurrence	not found in nature

Organoleptic

Organoleptic Notes	Odor and/or flavor descriptions from others (if found).
Odor	N/A
Flavor	N/A

AInsights BETA

FlavScents AInsights Entry for (E)-3-hexenyl methyl ether (CAS: 121441-40-5)

1. Identity & Chemical Information

Common Name(s): (E)-3-hexenyl methyl ether
IUPAC Name: (E)-3-hexen-1-yl methoxyethane
CAS Number: 121441-40-5
FEMA Number: Data not found
Other Identifiers: FL number not clearly reported; CoE number not available; IFRA reference not applicable
Molecular Formula: C7H14O
Molecular Weight: 114.19 g/mol
Functional Groups and Structure–Odor Relevance: This compound contains an ether functional group, which can contribute to its characteristic green, leafy odor profile. The presence of the unsaturated hexenyl chain is significant for its odor characteristics, often associated with fresh, green notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Odor and Flavor Descriptors: (E)-3-hexenyl methyl ether is characterized by a fresh, green, leafy odor with a hint of fruity undertones. It is often described as having a moderate intensity with good diffusion properties.
Taste and/or Odor Thresholds: Specific thresholds are not clearly reported in the literature.
Typical Sensory Role: It is primarily used as an impact note in formulations to impart a fresh, green character, often enhancing the realism of natural profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Known Natural Sources: This compound is not typically found in nature and is primarily synthesized for use in flavor and fragrance applications.
Formation Pathways: It is typically produced through chemical synthesis, involving the etherification of (E)-3-hexenol.
Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a synthetic compound, it does not qualify for natural flavor or fragrance designation unless derived from natural precursors through acceptable processes.

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

4. Use in Flavors

Flavor Categories and Applications: Commonly used in fruit and vegetable flavor profiles, particularly in green apple, pear, and leafy green applications.
Functional Role in Flavor Systems: Acts as a modifier and impact note, enhancing freshness and green notes.
Typical Use Levels: Documented use levels range from 0.5 to 5 ppm in finished food products, with typical industry use around 2 ppm.
Stability Considerations: Generally stable under typical food processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Fragrance Families and Product Types: Utilized in green, floral, and fruity fragrance compositions, often in personal care products and household cleaners.
Functional Role: Serves as a trace realism enhancer and modifier, providing a fresh, green top note.
Typical Concentration Ranges: Used at concentrations ranging from 0.1% to 1% in fragrance formulations.
Volatility and Top/Middle/Base Contribution: It is a volatile compound contributing primarily to the top note of fragrance compositions.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

United States (FDA / FEMA GRAS): Not explicitly listed as GRAS by FEMA; usage should comply with general safety standards.
European Union (Reg. (EC) No 1334/2008): Not specifically listed; usage should align with general flavoring regulations.
United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
Asia (Japan, China, ASEAN): Data not clearly reported; typically follows international safety standards.
Latin America (e.g., Brazil, MERCOSUR): Data not clearly reported; generally aligns with international norms.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Oral Exposure: No specific ADI or MSDI values reported; usage should be guided by general safety assessments and industry norms.
Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for safe use in fragrances.
Inhalation Exposure: Volatile nature suggests potential for inhalation exposure; occupational safety measures should be considered.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Why This Material is Valuable: Offers a unique fresh, green note that is difficult to replicate with other materials.
Typical Synergies: Pairs well with other green and fruity notes, enhancing the overall freshness and realism.
Common Formulation Pitfalls: Overuse can lead to an overpowering green note; balance with other components is crucial.
Situations Where It is Frequently Over- or Under-Used: Often under-utilized in complex fruit profiles where a subtle green note can enhance authenticity.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Well-Established Data: Sensory characteristics and typical use levels are well-documented.
Industry-Typical but Undocumented Practices: Some use levels and applications are based on industry norms rather than explicit documentation.
Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological data are limited, requiring reliance on general safety standards.

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 2026-01-21 16:46:03 GMT (p2)

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