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Merck
CN

W317100

cis-3-Hexenyl acetate

natural, ≥95%, FG

Synonym(s):

(3Z)-3-Hexen-1-ol acetate, (3Z)-C-3-Hexenyl acetate, Leaf acetate

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About This Item

Linear Formula:
CH3CO2CH2CH2CH=CHC2H5
CAS Number:
3681-71-8
Molecular Weight:
142.20
FEMA Number:
3171
UNSPSC Code:
12164502
PubChem Substance ID:
329830572
Flavis number:
9.197
EC Number:
222-960-1
NACRES:
NA.21
MDL number:
MFCD00036563
Organoleptic:
fresh; green; fruity; sweet
Grade:
FG
Fragrance grade
Halal
Kosher
natural
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

Key Documents

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Product Name

cis-3-Hexenyl acetate, natural, ≥95%, FG

Quality Level

400
300

SMILES string

[H]\C(CC)=C(/[H])CCOC(C)=O

InChI

1S/C8H14O2/c1-3-4-5-6-7-10-8(2)9/h4-5H,3,6-7H2,1-2H3/b5-4-

InChI key

NPFVOOAXDOBMCE-PLNGDYQASA-N

grade

FG
Fragrance grade
Halal
Kosher
natural

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

assay

≥95%

refractive index

n20/D 1.427 (lit.)

bp

75-76 °C/23 mmHg (lit.)

density

0.897 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

fresh; green; fruity; sweet

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Application

cis-3-Hexenyl acetate:
  • Contribute to the complex aroma of olive oil.
  • Found to be one of the key compounds for strawberry taste and aroma.

General description

cis-3-Hexenylacetate (Leaf acetate) is a volatile compound with a citrus, passion fruit, and flowery aroma . As a flavor and fragrance ingredient, it is commonly used in food, beverages, and perfumes. Leaf acetate is used to flavor alcoholic beverages(2).

pictograms

Flame
GHS02

signalword

Warning

hcodes

H226

Hazard Classifications

Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk

WGK 2

flash_point_f

134.6 °F

flash_point_c

57 °C

Regulatory Information

危险化学品
This item has

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Certificates of Analysis (COA)

Lot/Batch Number
SHBP8298
SHBP7068
SHBQ2055
SHBN6875
SHBN1998

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Quality assessment of strawberries (Fragaria species)
Azodanlou R, et al.
Journal of Agricultural and Food Chemistry, 51(3), 715-721 (2003)
Influence of the cultivation system in the aroma of the volatile compounds and total antioxidant activity of passion fruit
Janzantti NS, et al.
LWT--Food Science and Technology, 46(2), 511-518 (2012)
The role of phenolic compounds on olive oil aroma release
Genovese A, et al.
Food Research International, 112, 319-327 (2018)

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