FlavScents AInsights Entry for (Z)-3-hexen-1-yl pyruvate (CAS: 68133-76-6)

1. Identity & Chemical Information

• Common Name(s): (Z)-3-hexen-1-yl pyruvate
• IUPAC Name: (Z)-3-hexen-1-yl 2-oxopropanoate
• CAS Number: 68133-76-6
• FEMA Number: Data not found
• Other Identifiers: FL number not clearly reported; CoE number not available; IFRA reference not specified
• Molecular Formula: C9H14O3
• Molecular Weight: 170.21 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 presence of the (Z)-3-hexenyl moiety contributes to its green, leafy character, commonly found in fresh, natural scents.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: (Z)-3-hexen-1-yl pyruvate is characterized by a fresh, green, and fruity odor with nuances of apple and pear. It is known for its moderate intensity and good diffusion properties.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported in the literature.
• Typical Sensory Role: This compound is often used as an impact note in formulations to impart a fresh, green character, enhancing the naturalness of the overall profile.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: This compound is not widely reported in natural sources but may be present in trace amounts in certain fruits and green plants.
• Formation Pathways: It can be synthesized through esterification reactions involving (Z)-3-hexenol and pyruvic acid.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: While it can be synthesized, its presence in natural sources may allow for its designation as a natural flavor or fragrance under certain regulatory frameworks.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in fruit and green flavor profiles, particularly in apple, pear, and other fresh fruit applications.
• Functional Role in Flavor Systems: Acts as a modifier and impact note, providing freshness and enhancing the authenticity of fruit flavors.
• Typical Use Levels: Industry-typical use levels range from 1 to 10 ppm in finished food products, with higher concentrations potentially leading to overpowering green notes.
• 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, fruity, and floral fragrance families, suitable for personal care products, household cleaners, and air fresheners.
• Functional Role: Serves as a trace realism enhancer and modifier, contributing to the freshness and naturalness of the fragrance.
• Typical Concentration Ranges: Typically used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Primarily contributes 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 (FDA / FEMA GRAS): Not explicitly listed as GRAS; usage should be based on industry practices and safety assessments.
• European Union (Reg. (EC) No 1334/2008; FL Number Status): Not clearly reported; formulators should verify compliance with specific flavoring regulations.
• United Kingdom (Post-Brexit Alignment or Divergence): Aligns with EU regulations; specific status should be confirmed.
• Asia (Japan, China, ASEAN): High-level regulatory information not readily available; local regulations should be consulted.
• Latin America (e.g., Brazil, MERCOSUR): Regulatory status not explicitly documented; regional guidelines should be checked.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values; formulators should ensure usage aligns with general safety practices.
• Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for fragrance applications.
• 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: Offers a unique green, fruity note that enhances freshness and naturalness in both flavors and fragrances.
• Typical Synergies: Pairs well with other fruity and floral compounds to create balanced, natural profiles.
• Common Formulation Pitfalls: Overuse can lead to an overpowering green note; careful balancing is required.
• Situations Where It is Frequently Over- or Under-Used: Often under-utilized 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: Basic chemical identity and sensory characteristics are well-documented.
• Industry-Typical but Undocumented Practices: Usage levels and regulatory status may rely on industry norms rather than explicit documentation.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological data are limited, necessitating cautious application.

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 2026-06-09 12:59:18 GMT (p2)