Category:flavor and fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | colorless clear liquid (est) |
Assay: | 92.00 to 100.00 sum of isomers
|
Food Chemicals Codex Listed: | No |
Specific Gravity: | 0.97600 to 0.98600 @ 25.00 °C.
|
Pounds per Gallon - (est).: | 8.121 to 8.205
|
Refractive Index: | 1.42700 to 1.43500 @ 20.00 °C.
|
Boiling Point: | 20.00 °C. @ 0.20 mm Hg
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Vapor Pressure: | 11.202000 mmHg @ 25.00 °C. (est) |
Flash Point: | 111.00 °F. TCC ( 43.89 °C. )
|
logP (o/w): | 1.432 (est) |
Soluble in: |
| alcohol | | water, slightly | | water, 5261 mg/L @ 25 °C (est) |
Organoleptic Properties:
Odor Type: green |
Odor Strength:high , recommend smelling in a 1.00 % solution or less |
Substantivity:240 hour(s) at 100.00 % |
green fatty grassy weedy fruity apple |
Odor Description:at 1.00 % in dipropylene glycol. green fatty grassy weedy fruity apple Luebke, William tgsc, (1990) |
Odor sample from: Bedoukian Research, Inc. |
Flavor Type: green |
sharp green grassy apple cooked apple apple skin |
Taste Description: sharp green grassy cooked apple apple skin Luebke, William tgsc, (1990) |
Odor and/or flavor descriptions from others (if found). |
Bedoukian Research |
cis-3-HEXEN-1-AL (50% IN TRIACETIN) ≥92.0%, Kosher |
Odor Description:powerful green, grassy, apple-like Powerful and diffusive. Imparts a natural green top note to herbaceous and floral compositions. |
Taste Description:Sharp, green, grassy Excellent topnote for a variety of flavors especially seedy notes for raspberry, fresh notes to apple, other fruits, and berries, and adds fresh green notes to tomato and other vegetables. |
Sigma-Aldrich |
cis-3-Hexenal solution, 50% in triacetin, stabilized |
Odor Description:apple; grape; lilac; orange; floral; pear; pineapple; strawberry; green; vegetable |
Taste Description:apple |
Cosmetic Information:
Suppliers:
Advanced Biotech |
CIS 3 HEXENAL 1% ETOH NATURAL
|
Advanced Biotech |
CIS 3 HEXENAL 1% PG NATURAL
|
Bedoukian Research |
cis-3-HEXEN-1-AL (50% IN TRIACETIN)
≥92.0%, Kosher Odor: powerful green, grassy, apple-like Use: Powerful and diffusive. Imparts a natural green top note to herbaceous and floral compositions. Flavor: Sharp, green, grassy Excellent topnote for a variety of flavors especially seedy notes for raspberry, fresh notes to apple, other fruits, and berries, and adds fresh green notes to tomato and other vegetables. |
Bedoukian Research |
cis-3-HEXEN-1-AL (NEAT)
≥92.5%, Kosher Odor: powerful, green, grassy apple-like Use: Powerful and diffusive. Imparts a natural green top note to herbaceous and floral compositions. Flavor: Sharp, green, grassy Excellent topnote for a variety of flavors especially seedy notes for raspberry, fresh notes to apple, other fruits, and berries, and adds fresh green notes to tomato and other vegetables. |
BOC Sciences |
For experimental / research use only. |
cis-3-HEXEN-1-AL (NEAT) 97.0% (sum of isomers)
|
CJ Latta & Associates |
CIS-3-HEXENAL IN CIS-3-HEXENOL 40%
|
M&U International |
Cis-3-Hexenal (50% in Triacetin)
|
M&U International |
cis-3-HEXENAL
|
Penta International |
CIS-3-HEXENAL (50% IN TRIACETIN)
|
Penta International |
CIS-3-HEXENAL 50% IN CIS-3-HEXENOL
|
Penta International |
CIS-3-HEXENAL NATURAL 1% IN PROPYLENE GLYCOL
|
Penta International |
CIS-3-HEXENAL PURE
|
Penta International |
CIS-3-HEXENAL SYNTHETIC 1% IN ETHYL ALCOHOL
|
Penta International |
CIS-3-HEXENAL SYNTHETIC 5% IN ETHYL ALCOHOL
|
R C Treatt & Co Ltd |
cis-3-Hexenal 50%
|
Reincke & Fichtner |
cis-3-Hexenal
|
Santa Cruz Biotechnology |
For experimental / research use only. |
cis-3-Hexenal
|
Sigma-Aldrich |
cis-3-Hexenal solution, 50% in triacetin, stabilized
Odor: apple; grape; lilac; orange; floral; pear; pineapple; strawberry; green; vegetable |
Certified Food Grade Products |
Synerzine |
CIS-3-HEXENAL (NEAT)
|
ZEON Chemicals |
cis-3-Hexenal
|
Safety Information:
Preferred SDS: View |
European information : |
Most important hazard(s): | Xn - Harmful. |
R 10 - Flammable. R 22 - Harmful if swallowed. S 02 - Keep out of the reach of children. S 16 - Keep away from sources of ignition - No Smoking. S 20/21 - When using do not eat, drink or smoke. S 24/25 - Avoid contact with skin and eyes. S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
|
|
Hazards identification |
|
Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
|
Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
gavage-rat LD50 [sex: M/F] 1560 mg/kg (Palanker & Lewis, 1979)
oral-rat LD50 1560 mg/kg Food and Chemical Toxicology. Vol. 20, Pg. 709, 1982.
|
Dermal Toxicity: |
skin-rabbit LD50 3700 mg/kg Food and Chemical Toxicology. Vol. 20, Pg. 709, 1982.
|
Inhalation Toxicity: |
Not determined
|
Safety in Use Information:
Category: | flavor and fragrance agents |
RIFM Fragrance Material Safety Assessment: Search |
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice |
Recommendation for (Z)-3-hexenal usage levels up to: | | 0.5000 % in the fragrance concentrate.
|
|
Maximised Survey-derived Daily Intakes (MSDI-EU): | 4.10 (μg/capita/day) |
Structure Class: | I |
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). |
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library |
publication number: 3 |
Click here to view publication 3 |
| average usual ppm | average maximum ppm |
baked goods: | - | - |
beverages(nonalcoholic): | - | 0.20000 |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | - | - |
chewing gum: | - | - |
condiments / relishes: | - | - |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | - | - |
fish products: | - | - |
frozen dairy: | - | 5.00000 |
fruit ices: | - | 5.00000 |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | - | - |
hard candy: | - | 5.00000 |
imitation dairy: | - | - |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | - | - |
milk products: | - | - |
nut products: | - | - |
other grains: | - | - |
poultry: | - | - |
processed fruits: | - | - |
processed vegetables: | - | - |
reconstituted vegetables: | - | - |
seasonings / flavors: | - | - |
snack foods: | - | - |
soft candy: | - | - |
soups: | - | - |
sugar substitutes: | - | - |
sweet sauces: | - | - |
Safety References:
European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
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European Food Safety Authority (EFSA) reference(s):
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Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 6 (FGE.06): Straight-and branched-chain aliphatic unsatured primary alcohols, aldehydes, carboxylic acids, and esters from chemical groups 1 and 4 View page or View pdf
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Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) on a request from the Commission related to Flavouring Group Evaluation 5: Esters of 23 branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and 24 branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 View page or View pdf
|
Flavouring Group Evaluation 6, Revision 1 (FGE.06Rev1) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf
|
Flavouring Group Evaluation 3, Revision 1 (FGE.03Rev1): Acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated or unsaturated aldehydes, an ester of a hemiacetal and an orthoester of formic acid, from chemical groups 1, 2 & 4 Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Scientific Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)on a request from the Commission View page or View pdf
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Flavouring Group Evaluation 5, Revision 1 (FGE.05Rev1):Esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids from chemical groups 1, 2, and 5 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf
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Flavouring Group Evaluation 5, Revision 2 (FGE.05Rev2): Branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols from chemical groups 1, 2, 3 and 5 View page or View pdf
|
Safety and efficacy of non-conjugated and accumulated unsaturated straight-chain and branched-chain, aliphatic primary alcohols, aldehydes, acids, acetals and esters belonging to chemical group 4 when used as flavourings for all animal species View page or View pdf
|
EPI System: View |
AIDS Citations:Search |
Cancer Citations:Search |
Toxicology Citations:Search |
EPA Substance Registry Services (TSCA):6789-80-6 |
EPA ACToR:Toxicology Data |
EPA Substance Registry Services (SRS):Registry |
Laboratory Chemical Safety Summary :643941 |
National Institute of Allergy and Infectious Diseases:Data |
WISER:UN 1207 |
WGK Germany:1 |
(Z)-hex-3-enal |
Chemidplus:0006789806 |
RTECS:MP5940000 for cas# 6789-80-6 |
References:
Other Information:
Potential Blenders and core components note
For Odor |
aldehydic |
fresh carbaldehyde FR |
iso freshal FR |
green hexanal FL/FR |
octanal (aldehyde C-8) FL/FR |
octane nitrile FR |
alliaceous |
dibutyl sulfide FL/FR |
balsamic |
guaiyl acetate FL/FR |
camphoreous |
beta-homo cyclocitral FL/FR |
citrus |
citronellal / methyl anthranilate schiff's base FR |
litsea cubeba fruit oil FL/FR |
2- tetradecenal FL/FR |
ethereal |
ethyl acetate FL/FR |
fatty |
3- decen-2-one FL/FR |
(E,Z)-2,6- dodecadienal FL/FR |
methyl 2-hexenoate FL/FR |
6- methyl-5-hepten-2-one propylene glycol acetal FL/FR |
(E)-2- nonenal FL/FR |
2- nonenal FL/FR |
2- octenal FL/FR |
fermented |
hexanal diethyl acetal FL/FR |
floral |
(Z)-alpha- damascone FL/FR |
alpha- damascone FL/FR |
gamma- damascone FR |
gardenia oxide FR |
methyl citronellate FL/FR |
mimosa absolute france FL/FR |
fruity |
acetaldehyde dihexyl acetal FL/FR |
acetaldehyde hexyl isoamyl acetal FL/FR |
amyl 2-methyl butyrate FL/FR |
amyl isobutyrate FL/FR |
amyl isovalerate FL/FR |
iso amyl octanoate FL/FR |
apple ketal FL/FR |
benzyl isovalerate FL/FR |
butyl isovalerate FL/FR |
cyclohexyl butyrate FL/FR |
(E)-alpha- damascone FL/FR |
diethyl malonate FL/FR |
eriocephalus punctulatus flower oil FR |
ethyl 2-methyl butyrate FL/FR |
ethyl 3,5,5-trimethyl hexanoate FR |
ethyl acetoacetate FL/FR |
ethyl isovalerate FL/FR |
ethyl valerate FL/FR |
fruity ketal FL/FR |
geranyl 2-methyl butyrate FL/FR |
green acetate FR |
(Z)-3- hexen-1-yl isobutyrate FL/FR |
hexyl (E)-tiglate FL/FR |
hexyl acetate FL/FR |
hexyl isovalerate FL/FR |
methyl 2-methyl butyrate FL/FR |
methyl 3-nonenoate FL/FR |
2- methyl butyl butyrate FL/FR |
methyl isovalerate FL/FR |
2- methyl-2-pentenal FL/FR |
nonyl isovalerate FL/FR |
octen-1-yl cyclopentanone FL/FR |
propyl 2-methyl butyrate FL/FR |
propyl heptanoate FL/FR |
iso propyl isovalerate FL/FR |
propyl isovalerate FL/FR |
(E,E)-5,6,7,7- tetramethyl-2,5-octadien-4-one FR |
(E)-2- undecenal FL/FR |
green |
alfalfa absolute FR |
alfalfa oil FL/FR |
bark carbaldehyde FR |
butyl heptanoate FL/FR |
sec- butyl-3-methyl but-2-ene thioate FL/FR |
cilantro leaf oil FL/FR |
2,6- dimethyl octanal FL/FR |
3,7- dimethyl-6-octenoic acid FL/FR |
ethyl (E,Z)-2,4-decadienoate FL/FR |
ethyl (E)-2-decenoate FL/FR |
green note propionate FL/FR |
heptanal (aldehyde C-7) FL/FR |
(Z)-3- hepten-1-ol FL/FR |
3- hepten-2-one FL/FR |
(Z)-4- heptenal FL/FR |
2- heptyl furan FL/FR |
heptyl heptanoate FL/FR |
hexanal (aldehyde C-6) FL/FR |
hexanal dihexyl acetal FL/FR |
(Z)-3- hexen-1-yl 2-methyl butyrate FL/FR |
(E)-2- hexen-1-yl butyrate FL/FR |
(Z)-3- hexen-1-yl butyrate FL/FR |
(E)-2- hexen-1-yl propionate FL/FR |
(Z)-3- hexen-1-yl valerate FL/FR |
(E)-2- hexen-1-yl valerate FL/FR |
(E)-2- hexenal propylene glycol acetal FL/FR |
hexyl 2-methyl butyrate FL/FR |
hexyl butyrate FL/FR |
alpha- hexyl cinnamaldehyde dimethyl acetal FR |
hexyl isobutyrate FL/FR |
lilac acetaldehyde FL/FR |
marigold pot absolute FL/FR |
methyl (E)-3-hexenoate FL/FR |
(E,Z)-3,6- nonadien-1-ol FL/FR |
(E)-2- nonen-1-ol FL/FR |
(Z)-2- nonen-1-ol FL/FR |
2- nonene nitrile FR |
3- octyl formate FL/FR |
(E)-2- pentenal FL/FR |
phenoxyethyl isobutyrate FL/FR |
propyl tiglate FL/FR |
propylene acetal FL/FR |
3,5,5- trimethyl hexanol FL/FR |
herbal |
3- octyl acetate FL/FR |
laevo- perillaldehyde FL/FR |
muguet |
4-iso butyl 1-(3-methoxy-2-propen-1-yl) benzene FR |
4- ethyl 1-(3-methoxy-2-propen-1-yl) benzene FR |
4- methyl 1-(3-methoxy-2-propen-1-yl) benzene FR |
4- propyl 1-(3-methoxy-2-propen-1-yl) benzene FR |
soapy |
methyl anthranilate / hexyl cinnamaldehyde schiff's base FR |
spicy |
cinnamyl isovalerate FL/FR |
cumin seed absolute FL/FR |
3-(2- furyl) acrolein FL/FR |
waxy |
9- decenoic acid FL/FR |
ethyl decanoate FL/FR |
heptyl octanoate FL/FR |
2,4- nonadien-1-ol FL/FR |
propyl decanoate FL/FR |
woody |
lariciu pine needle oil FR |
For Flavor |
No flavor group found for these |
acetaldehyde hexyl isoamyl acetal FL/FR |
amyl 2-methyl butyrate FL/FR |
amyl isobutyrate FL/FR |
amyl isovalerate FL/FR |
ascorbic acid FL |
sec- butyl-3-methyl but-2-ene thioate FL/FR |
cyclohexyl butyrate FL/FR |
(Z)-alpha- damascone FL/FR |
9- decen-2-one FL |
2- ethyl pyridine FL |
furfuryl hexanoate FL |
3-(2- furyl) acrolein FL/FR |
geranyl 2-methyl butyrate FL/FR |
guaiyl acetate FL/FR |
(E,E)-2,4- heptadien-1-ol FL |
(Z)-3- hepten-1-ol FL/FR |
2- heptenoic acid FL |
hexanal butane-2,3-diol acetal FL |
hexanal diethyl acetal FL/FR |
hexanal dihexyl acetal FL/FR |
(E)-3- hexenal FL |
2- hexenal diethyl acetal FL |
(E)-2- hexenal propylene glycol acetal FL/FR |
(Z)-3- hexenoic acid FL |
hexyl (E)-2-hexenoate FL |
2- hexyl acetate FL |
methyl 2-hexenoate FL/FR |
6- methyl octanal FL |
3-( methyl thio) hexanal FL |
6- methyl-5-hepten-2-one propylene glycol acetal FL/FR |
nonyl isovalerate FL/FR |
(E,E)-3,5- octadien-2-one FL |
2- octenal FL/FR |
propyl 2-methyl butyrate FL/FR |
propyl decanoate FL/FR |
propyl isovalerate FL/FR |
iso propyl isovalerate FL/FR |
2- propyl pyridine FL |
propyl tiglate FL/FR |
propylene acetal FL/FR |
2- tetradecenal FL/FR |
|
(±)-3-( methyl thio) heptanal FL |
aldehydic |
aldehydic |
octanal (aldehyde C-8) FL/FR |
aromatic |
laevo- perillaldehyde FL/FR |
citrus |
cilantro leaf oil FL/FR |
litsea cubeba fruit oil FL/FR |
cooling |
beta-homo cyclocitral FL/FR |
creamy |
3- hepten-2-one FL/FR |
estery |
ethyl acetoacetate FL/FR |
ethereal |
ethyl acetate FL/FR |
fatty |
2,4- decadienal FL |
(E,E)-2,4- heptadienal FL |
2- heptyl furan FL/FR |
2,4- nonadien-1-ol FL/FR |
2,4- nonadienal FL |
(Z)-2- nonen-1-ol FL/FR |
2- nonenal FL/FR |
floral |
3,7- dimethyl-6-octenoic acid FL/FR |
methyl citronellate FL/FR |
fruity |
iso amyl octanoate FL/FR |
apple ketal FL/FR |
benzyl isovalerate FL/FR |
butyl heptanoate FL/FR |
butyl isovalerate FL/FR |
cinnamyl isovalerate FL/FR |
alpha- damascone FL/FR |
(E)-alpha- damascone FL/FR |
diethyl malonate FL/FR |
ethyl (E)-2-decenoate FL/FR |
ethyl 2-methyl butyrate FL/FR |
ethyl isovalerate FL/FR |
ethyl valerate FL/FR |
fruity ketal FL/FR |
(Z)-3- hexen-1-yl isobutyrate FL/FR |
hexyl acetate FL/FR |
lilac acetaldehyde FL/FR |
methyl (E)-3-nonenoate FL |
methyl 2-methyl butyrate FL/FR |
methyl 3-nonenoate FL/FR |
2- methyl butyl butyrate FL/FR |
methyl isovalerate FL/FR |
2- methyl-2-pentenal FL/FR |
octen-1-yl cyclopentanone FL/FR |
green |
acetaldehyde dihexyl acetal FL/FR |
alfalfa oil FL/FR |
3- decen-2-one FL/FR |
dibutyl sulfide FL/FR |
dihydroxyacetophenone (mixed isomers) FL |
2,6- dimethyl octanal FL/FR |
(E,Z)-2,6- dodecadienal FL/FR |
ethyl (E,Z)-2,4-decadienoate FL/FR |
green note propionate FL/FR |
heptanal (aldehyde C-7) FL/FR |
(E)-2- heptenal FL |
(Z)-4- heptenal FL/FR |
heptyl heptanoate FL/FR |
2,4- hexadienal FL |
hexanal (aldehyde C-6) FL/FR |
(Z)-3- hexen-1-yl 2-methyl butyrate FL/FR |
(Z)-3- hexen-1-yl butyrate FL/FR |
(E)-2- hexen-1-yl butyrate FL/FR |
(E)-2- hexen-1-yl propionate FL/FR |
(E)-2- hexen-1-yl valerate FL/FR |
(Z)-3- hexen-1-yl valerate FL/FR |
(E)-2- hexenal diethyl acetal FL |
hexyl (E)-tiglate FL/FR |
hexyl 2-methyl butyrate FL/FR |
hexyl butyrate FL/FR |
hexyl isobutyrate FL/FR |
hexyl isovalerate FL/FR |
2- hexyl pyridine FL |
marigold pot absolute FL/FR |
methyl (E)-3-hexenoate FL/FR |
4- methyl-2-pentenal FL |
(E,Z)-3,6- nonadien-1-ol FL/FR |
(E)-2- nonen-1-ol FL/FR |
(E)-2- nonenal FL/FR |
2,4- octadienal FL |
(E,E)-2,4- octadienal FL |
3- octyl acetate FL/FR |
(E)-2- pentenal FL/FR |
phenoxyethyl isobutyrate FL/FR |
3,5,5- trimethyl hexanol FL/FR |
herbal |
green hexanal FL/FR |
spicy |
cumin seed absolute FL/FR |
waxy |
9- decenoic acid FL/FR |
ethyl decanoate FL/FR |
heptyl octanoate FL/FR |
mimosa absolute france FL/FR |
3- octyl formate FL/FR |
propyl heptanoate FL/FR |
(E)-2- undecenal FL/FR |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
(Z)- | hex-3-en-1-al | (3Z)- | hex-3-enal | (Z)- | hex-3-enal | | hex-3(cis)-enal | (Z)-3- | hexen-1-al | cis-3- | hexen-1-al | cis-3- | hexen-1-al (50% in triacetin) | cis-3- | hexen-1-al (neat) | (Z)-3- | hexenal | 3-(Z)- | hexenal | cis-3- | hexenal | cis-3- | hexenal (50% in triacetin) | cis-3- | hexenal pure | 3- | hexenal, (3Z)- | 3- | hexenal, (Z)- | 3- | hexenal, cis- | (Z)-beta,gamma- | hexylenic aldehyde |
Articles:
Info:cis-3-HEXENAL, trans-2-HEXENAL
and 'GREEN GRASS' SMELL |
US Patents:Derivatives of cis-3-hexenol and process for producing compositions of matter containing cis-3-hexenal and products produced thereby and organoleptic uses thereof |
PubMed:Key volatile aroma compounds of three black velvet tamarind (Dialium) fruit species. |
Info:Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.) |
US Patents:Uses of hexenol derivatives in augementing or enhancing the aroma or taste of smoking tobacco compositions and smoking tobacco articles |
PubMed:Characterization of the most aroma-active compounds in cherry tomato by application of the aroma extract dilution analysis. |
US Patents:Compositions of matter containing cis-3-hexenal |
PubMed:Comparative analysis of aroma compounds and sensorial features of strawberry and lemon guavas (Psidium cattleianum Sabine). |
PubMed:The 9-lipoxygenase Osr9-LOX1 interacts with the 13-lipoxygenase-mediated pathway to regulate resistance to chewing and piercing-sucking herbivores in rice. |
PubMed:Model studies on the key aroma compounds formed by an oxidative degradation of ω-3 fatty acids initiated by either copper(II) ions or lipoxygenase. |
PubMed:Analyzing blends of herbivore-induced volatile organic compounds with factor analysis: revisiting "cotton plant, Gossypium hirsutum L., defense in response to nitrogen fertilization". |
PubMed:Influence of phenols mass fraction in olive (Olea europaea L.) paste on volatile compounds in Buža cultivar virgin olive oil. |
PubMed:Production of phenolics and the emission of volatile organic compounds by perennial ryegrass (Lolium perenne L.)/Neotyphodium lolii association as a response to infection by Fusarium poae. |
PubMed:Odour-active compounds in guava (Psidium guajava L. cv. Red Suprema). |
PubMed:Plasma membrane potential depolarization and cytosolic calcium flux are early events involved in tomato (Solanum lycopersicon) plant-to-plant communication. |
PubMed:Kinetic study of the daytime atmospheric fate of (Z)-3-hexenal. |
PubMed:Volatile generation in bell peppers during frozen storage and thawing using selected ion flow tube mass spectrometry (SIFT-MS). |
PubMed:Differential metabolisms of green leaf volatiles in injured and intact parts of a wounded leaf meet distinct ecophysiological requirements. |
PubMed:Quality evaluation of olive oil by statistical analysis of multicomponent stable isotope dilution assay data of aroma active compounds. |
PubMed:Gastrophysa polygoni herbivory on Rumex confertus: single leaf VOC induction and dose dependent herbivore attraction/repellence to individual compounds. |
PubMed:Volatile composition of four southern highbush blueberry cultivars and effect of growing location and harvest date. |
PubMed:Effect of enzymes on strawberry volatiles during storage, at different ripeness level, in different cultivars, and during eating. |
PubMed:Effect of enzyme activity and frozen storage on jalapeño pepper volatiles by selected ion flow tube-mass spectrometry. |
PubMed:Fusarium infection in maize: volatile induction of infected and neighboring uninfected plants has the potential to attract a pest cereal leaf beetle, Oulema melanopus. |
PubMed:Specific regulation of pyrethrin biosynthesis in Chrysanthemum cinerariaefolium by a blend of volatiles emitted from artificially damaged conspecific plants. |
PubMed:Cereal crop volatile organic compound induction after mechanical injury, beetle herbivory (Oulema spp.), or fungal infection (Fusarium spp.). |
PubMed:Effects of n-hexanal on dopamine release in the striatum of living rats. |
PubMed:Microdistillation and analysis of volatiles from eight ornamental Salvia taxa. |
PubMed:Relation between developmental stage, sensory properties, and volatile content of organically and conventionally grown pac choi (Brassica rapa var. Mei Qing Choi). |
PubMed:Comparison of volatile release in tomatillo and different varieties of tomato during chewing. |
PubMed:Comparison of tomatillo and tomato volatile compounds in the headspace by selected ion flow tube mass spectrometry (SIFT-MS). |
PubMed:The tea weevil, Myllocerinus aurolineatus, is attracted to volatiles induced by conspecifics. |
PubMed:Characteristic aroma-active compounds of Korean perilla (Perilla frutescens Britton) leaf. |
PubMed:Characterization of the key aroma compounds in pink guava (Psidium guajava L.) by means of aroma re-engineering experiments and omission tests. |
PubMed:In situ investigation of leaf water status by portable unilateral nuclear magnetic resonance. |
PubMed:Direct fungicidal activities of C6-aldehydes are important constituents for defense responses in Arabidopsis against Botrytis cinerea. |
PubMed:Characterization of the aroma-active compounds in pink guava (Psidium guajava, L.) by application of the aroma extract dilution analysis. |
PubMed:Characterization of odor-active compounds in extracts obtained by simultaneous extraction/distillation from moroccan black olives. |
PubMed:A novel lipoxygenase gene from developing rice seeds confers dual position specificity and responds to wounding and insect attack. |
PubMed:Cut-induced VOC emissions from agricultural grasslands. |
PubMed:Genetic diversity of volatile components in Xinjiang Wild Apple (Malus sieversii). |
PubMed:The atmospheric photolysis of E-2-hexenal, Z-3-hexenal and E,E-2,4-hexadienal. |
PubMed:ETR1-, JAR1- and PAD2-dependent signaling pathways are involved in C6-aldehyde-induced defense responses of Arabidopsis. |
PubMed:Role of the lipoxygenase/lyase pathway of host-food plants in the host searching behavior of two parasitoid species, Cotesia glomerata and Cotesia plutellae. |
PubMed:Potent odorants characterize the aroma quality of leaves and stalks in raw and boiled celery. |
PubMed:Comparison of volatile constituents of Persicaria odorata(Lour.) Soják (Polygonum odoratum Lour.) and Persicaria hydropiper L. Spach (Polygonum hydropiper L.). |
PubMed:Characterization of (E,E,Z)-2,4,6-nonatrienal as a character impact aroma compound of oat flakes. |
PubMed:Volatile C6-aldehydes and Allo-ocimene activate defense genes and induce resistance against Botrytis cinerea in Arabidopsis thaliana. |
PubMed:Rapid determination of C6-aldehydes in tomato plant emission by gas chromatography-mass spectrometry and solid-phase microextraction with on-fiber derivatization. |
PubMed:Screening for key odorants in Moroccan green olives by gas chromatography-olfactometry/aroma extract dilution analysis. |
PubMed:Some unusual minor volatile components of tomato. |
PubMed:Stimulation of the lipoxygenase pathway is associated with systemic resistance induced in bean by a nonpathogenic Pseudomonas strain. |
PubMed:Volatile constituents and key odorants in leaves, buds, flowers, and fruits of Laurus nobilis L. |
PubMed:Airborne signals prime plants against insect herbivore attack. |
PubMed:Flux of organic compounds from grass measured by relaxed eddy accumulation technique. |
PubMed:Volatile constituents of uncooked rhubarb (Rheum rhabarbarum L.) stalks. |
PubMed:Odor-active compounds of Iberian hams with different aroma characteristics. |
PubMed:Character impact odorants of the apple cultivars Elstar and Cox Orange. |
PubMed:Application of the porapak q column extraction method for tomato flavor volatile analysis. |
PubMed:Characterization of the most odor-active compounds of Iberian ham headspace. |
PubMed:The homolytic and heterolytic fatty acid hydroperoxide lyase-like activities of hematin. |
PubMed:On-line analysis of reactive VOCs from urban lawn mowing. |
PubMed:Evaluation of aroma differences between hand-squeezed juices from Valencia late and Navel oranges by quantitation of key odorants and flavor reconstitution experiments. |
PubMed:Potato tubers exhibit both homolytic and heterolytic hydroperoxide fatty acid-cleaving activities. |
PubMed:Comparison of the most odor-active compounds in fresh and dried hop cones (Humulus lupulus L. variety spalter select) based on GC-olfactometry and odor dilution techniques. |
PubMed:Characterization of the most odor-active volatiles in fresh, hand-squeezed juice of grapefruit (Citrus paradisi Macfayden). |
PubMed:Aroma chemicals isolated and identified from leaves of Aloe arborescens Mill. Var. Natalensis Berger. |
PubMed:Overexpression of a cytoplasm-localized allene oxide synthase promotes the wound-induced accumulation of jasmonic acid in transgenic tobacco. |
PubMed:Molecular cloning and expression of Arabidopsis fatty acid hydroperoxide lyase. |
PubMed:Characterization of aroma volatiles in tomatoes by sensory analyses. |
PubMed:Photosynthetic photon flux, photoperiod, and temperature effects on emissions of (Z)-3-hexenal, (Z)-3-hexenol, and (Z)-3-hexenyl acetate from lettuce. |
PubMed:A system and methodology for measuring volatile organic compounds produced by hydroponic lettuce in a controlled environment. |
PubMed:Diurnal cycle of emission of induced volatile terpenoids by herbivore-injured cotton plant. |
PubMed:Isolation and identification of allelochemicals that attract the larval parasitoid,Cotesia marginiventris (Cresson), to the microhabitat of one of its hosts. |
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