3-hexenyl formate

3-hexenyl formate (cis and trans mixture)

CAS: 2315-09-5 C7 H12 O2 MW: 128.17104000

Identification

Name	3-hexenyl formate
IUPAC	hex-3-enyl formate
CAS Number	2315-09-5
EINECS	219-017-1
FDA UNII	Search
Molecular Formula	C7 H12 O2
Molecular Weight	128.17104000
CoE Number	9846

Regulatory

JECFA Food Flavoring	1272 3-hexenyl formate (cis and trans mixture)
DG SANTE Food Flavourings	09.846 3-hexenyl formate

Physical Properties

Appearance	colorless clear liquid (est)
Assay	98.00 to 100.00
Food Chemicals Codex Listed	No
Specific Gravity	0.90700 to 0.91400 @ 25.00 °C.
Pounds per Gallon - (est).	7.547 to 7.605
Refractive Index	1.42100 to 1.43100 @ 20.00 °C.
Boiling Point	155.00 to 156.00 °C. @ 760.00 mm Hg
Vapor Pressure	2.567000 mmHg @ 25.00 °C. (est)
Flash Point	122.00 °F. TCC ( 50.00 °C. )
logP (o/w)	2.076 (est)
Soluble in	alcohol
Insoluble in	water
Similar Items	note

No sensory data available

Safety Information

Oral/Parenteral Toxicity	Not determined
Dermal Toxicity	Not determined
Inhalation Toxicity	Not determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Category	flavor and fragrance agents
RIFM Fragrance Material Safety Assessment	Search
Maximised Survey-derived Daily Intakes (MSDI-EU)	12.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA)	18.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI)	ND (μg/person/day)
Threshold of Concern	1800 (μg/person/day)
Structure Class	I

Chemical sources Association Inc

Exchange of knowledge

Need This Item for Flavor? You can contact the Chemical Sources Association.

View All Website

Potential Uses

FL absinthe FR agrumen aldehyde FR aldehydic FR alpine bouquet FR apple FR crabapple FR apple green apple FR apple red apple FL/FR asafoetida FR ash mountain ash FR autumn FR banana FR boronia FR bouquet FR boxwood FR boxwood blossom FR celery FR chamomile FR champaca FL cherry maraschino cherry FL cherry wild cherry FL chervil FL/FR cilantro FR citronella FR clematis FR cognac FR country meadow FR crabapple blossom FR cucumber FL/FR currant bud absolute replacer FR cyclamen FR daffodil FR eglantine FR elder berry FR elder flower FR evergreen FR fern FR fig FR foliage FR galbanum FR gardenia FR genet FR green FR green grass FR green leaf FR guava FR herbal FR honeydew FR hugonia FR hyacinth FR ivy FL jackfruit FR jasmin FR jonquil FR kiwi leaf FR linden flower FL/FR marjoram FR melissa oil replacer FR melon FR mimosa FR moss FL nut FR ocean sea FR oregano FR palmarosa oil replacer FR pansy FL/FR parsley leaf FR passion fruit FR pear FL pear prickly pear FL/FR pennyroyal FR peppermint FR petunia FR pineapple FR pomegranate FR privet FR privet blossom FR raspberry FR reseda FR rhubarb FR rose FR stephanotis FR strawberry FR sweet pea FR tangerine FL tea FR tea green tea FR tulip FL wasabi watercress nasturtium FL/FR yerba mate

Natural Occurrence

coriander leaf

Synonyms

hex-3-en-1-yl formate hex-3-enyl formate 3- hexen-1-ol formate 3- hexen-1-ol, formate 3- hexen-1-yl formate 3- hexenyl formate (cis and trans mixture) PubMed: Orthonasal and retronasal perception of some green leaf volatiles used in beverage flavors. PubMed: Composition of the volatiles from intact and mechanically pierced tea aphid-tea shoot complexes and their attraction to natural enemies of the tea aphid.