| Name: | (Z)-hex-2-en-1-ol |
| CAS Number: | 928-94-9 |  3D/inchi
|
| % from: | 90.00% to 98.00% |
| ECHA EINECS - REACH Pre-Reg: | 213-190-7 |
| FDA UNII: | 871TEL510E |
| Nikkaji Web: | J126.435D |
| Beilstein Number: | 1719708 |
| MDL: | MFCD00063209 |
| CoE Number: | 69 |
| XlogP3-AA: | 1.40 (est) |
| Molecular Weight: | 100.16084000 |
| Formula: | C6 H12 O |
| NMR Predictor: | Predict (works with chrome, Edge or firefox) |
| Also(can) Contains: | (E)-2-hexen-1-ol 0.10% to 4.00% |
| EFSA/JECFA Comments: |
| At least 92%; secondary component 3-4% hex-2(trans)-en-1-ol. (EFSA)
The purity requirement for the named compound [FL-no: 02.156] and the percentage of the secondary component (2 E)-Hexen-1-ol should be updated in accordance with the specifcations provided (Documentation provided to EFSA: 1)
95% (2Z)-isomer (SC: 3 –5% (2E)-Hexen-1-ol) |
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: | 0.84500 to 0.85300 @ 25.00 °C.
|
| Pounds per Gallon - (est).: | 7.031 to 7.098
|
| Refractive Index: | 1.43700 to 1.44500 @ 20.00 °C.
|
| Boiling Point: | 166.00 °C. @ 760.00 mm Hg
|
| Boiling Point: | 65.00 °C. @ 0.50 mm Hg
|
| Vapor Pressure: | 0.873000 mmHg @ 25.00 °C. (est) |
| Vapor Density: | >1 ( Air = 1 ) |
| Flash Point: | 130.00 °F. TCC ( 54.44 °C. )
|
| logP (o/w): | 1.755 (est) |
| Soluble in: |
| | alcohol | | | water, 1.6e+004 mg/L @ 25 °C (est) |
| Insoluble in: |
| | water |
Organoleptic Properties:
| Odor Type: green |
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less |
| Substantivity: < 2 hour(s) at 100.00 % |
| green cortex leafy bean green bean nasturtium herbal soapy aldehydic narcissus phenolic |
Odor Description:at 10.00 % in dipropylene glycol. green cortex leafy green bean nasturtium herbal soapy aldehydic narcissus phenolic
Luebke, William tgsc, (2017) |
| Odor sample from: Bedoukian Research, Inc. |
| fresh vegetable fatty bean green bean fusel alcoholic whiskey |
Odor Description:at 1.00 %. Impacting fresh vegetative, slightly fatty with a green bean note, witch hazel and fusel alcoholic with a whiskey nuance
Mosciano, Gerard P&F 25, No. 5, 72, (2000) |
| Flavor Type: green |
| green nasturtium vegetable herbal tomato leaf potato fusel weedy |
Taste Description: green nasturtium vegetable herbal tomato leaf potato fusel weedy
Luebke, William tgsc, (2017) |
| green vegetable herbal raw bean green bean tomato potato fusel winey |
Taste Description: at 5.00 - 50.00 ppm. Green vegetative and herbal, raw green beans, tomato and potato with a fusel winey nuance
Mosciano, Gerard P&F 25, No. 5, 72, (2000) |
| Odor and/or flavor descriptions from others (if found). |
| Bedoukian Research |
| cis-2-HEXEN-1-OL ≥92.0% (cis), Kosher |
Odor Description:An odor similar to cis-3-hexenol, with a brandy nuance
For fresh green topnotes in fragrance applications. |
Taste Description:Green, vegetable, herbal, slightly winey
Green notes for vegetable type flavors, especially tomato; fusel notes for wine and brandy. |
| Sigma-Aldrich |
| cis-2-Hexen-1-ol, ≥96%, stabilized, FG |
| Odor Description:alcohol; almond; apple; vegetable; green; wine-like; pepper |
Cosmetic Information:
Suppliers:
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xi - Irritant |
R 10 - Flammable.
R 38 - Irritating to skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 24 - Avoid contact with skin.
S 36 - Wear suitable protective clothing.
|
| |
| 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 | |
| |
| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
|
Not determined
|
| Dermal Toxicity: |
|
Not determined
|
| 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)-2-hexen-1-ol usage levels up to: | | | 0.5000 % in the fragrance concentrate.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.012 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 10.00 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 1700 (μg/person/day) |
| Threshold of Concern: | 1800 (μg/person/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: 19 |
| Click here to view publication 19 |
| | average usual ppm | average maximum ppm |
| baked goods: | 22.00000 | 27.00000 |
| beverages(nonalcoholic): | 7.00000 | 10.00000 |
| beverages(alcoholic): | - | - |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | - | - |
| confectionery froastings: | - | - |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | 8.50000 | 12.50000 |
| fruit ices: | - | - |
| gelatins / puddings: | 22.00000 | 24.00000 |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | 2.00000 | 4.00000 |
| 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: | 20.00000 | 24.00000 |
| soups: | - | - |
| sugar substitutes: | - | - |
| sweet sauces: | - | - |
| |
| Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). |
| Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. |
| | average usage mg/kg | maximum usage mg/kg |
| Dairy products, excluding products of category 02.0 (01.0): | 5.70000 | 12.00000 |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 1.50000 | 14.25000 |
| Edible ices, including sherbet and sorbet (03.0): | - | - |
| Processed fruit (04.1): | - | - |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | 5.00000 | 5.03000 |
| Confectionery (05.0): | 5.50000 | 14.46000 |
| Chewing gum (05.3): | 6.02000 | 20.87000 |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 4.80000 | 11.55000 |
| Bakery wares (07.0): | 5.00000 | 17.00000 |
| Meat and meat products, including poultry and game (08.0): | 0.90000 | 2.98000 |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | - | - |
| Eggs and egg products (10.0): | - | - |
| Sweeteners, including honey (11.0): | - | - |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 2.00000 | 5.00000 |
| Foodstuffs intended for particular nutritional uses (13.0): | - | - |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 2.00000 | 4.43000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 1.00000 | 2.00000 |
| Ready-to-eat savouries (15.0): | 2.50000 | 4.50000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | - | - |
Safety References:
European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
|
European Food Safety Authority (EFSA) reference(s):
|
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf
|
Scientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev.1): 74 a,ß-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19
View page or View pdf
|
Scientific Opinion on Flavouring Group Evaluation 71 Revision 1 (FGE.71Rev1): consideration of aliphatic, linear, a,ß-unsaturated alcohols, aldehydes, carboxylic acids, and related esters evaluated by JECFA (63rd and 69th meeting) structurally related to flavouring substances evaluated in FGE.05Rev3
View page or View pdf
|
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):928-94-9 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :5324489 |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 1987 |
| WGK Germany:3 |
| (Z)-hex-2-en-1-ol |
| Chemidplus:0000928949 |
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| aldehydic |
undecanal
FL/FR |
| alliaceous |
dibutyl sulfide
FL/FR |
dipropyl disulfide
FL/FR |
| balsamic |
guaiyl acetate
FL/FR |
| caramellic |
2-iso butyl-3-methyl pyrazine
FL/FR |
| chocolate |
2,4,5- trimethyl thiazole
FL/FR |
| citrus |
methyl heptenone
FL/FR |
neroli ketone
FR |
| coumarinic |
phthalide
FL/FR |
| dairy |
methyl butyl phenyl acetate
FL/FR |
| ethereal |
2- methyl valeraldehyde
FL/FR |
| floral |
allyl anthranilate
FL/FR |
amaryllis fragrance
FR |
mountain ash blossom fragrance
FR |
bluebell fragrance
FR |
floral fragrance
FR |
geranium pyran
FR |
geranium specialty
FR |
hyacinth fragrance
FR |
hyacinth specialty
FR |
narcissus absolute replacer
FR |
narcissus fragrance
FR |
narcissus specialty
FR |
bitter orangeflower absolute morocco
FL/FR |
bitter orangeflower absolute tunisia
FL/FR |
privet blossom fragrance
FR |
reseda absolute
FR |
reseda absolute replacer
FR |
reseda acetal
FR |
rose absolute
FL/FR |
rose absolute (rosa damascena) bulgaria
FL/FR |
laevo- rose oxide
FL/FR |
(Z)- rose oxide
FL/FR |
| fresh |
3-(3- propen-2-yl phenyl) butanal
FR |
| fruity |
artemisia pallens herb oil
FL/FR |
davana oil CO2 extract
FL/FR |
heptanal cyclic ethylene acetal
FR |
(E)-2- hexen-1-ol
FL/FR |
2- hexen-1-ol
FL/FR |
octen-1-yl cyclopentanone
FL/FR |
tropical thiazole
FL/FR |
| green |
acetaldehyde butyl phenethyl acetal
FL/FR |
acetaldehyde di-(Z)-3-hexen-1-yl acetal
FL/FR |
acetaldehyde dipropyl acetal
FL/FR |
acetaldehyde ethyl phenethyl acetal
FL/FR |
acetaldehyde methyl hexyl acetal
FR |
bromstyrol
CS |
iso butyl methyl ketone
FL/FR |
2-iso butyl pyrazine
FL/FR |
2-iso butyl thiazole
FL/FR |
cortex fragrance
FR |
cortex pyridine
FL/FR |
homo cuminic aldehyde
FR |
3,5,6-neo cyclocitral
FR |
dodecanal dimethyl acetal
FL/FR |
ethyl (E)-2-hexenoate
FL/FR |
fern specialty
FR |
galbanum decatriene
FL/FR |
galbanum oil
FL/FR |
galbanum oil replacer
FR |
galbanum oil terpeneless
FL/FR |
geranium thiazole
FL/FR |
green specialty
FR |
heptanal cyclic propylene acetal
FL/FR |
1- heptanol
FL/FR |
3- heptanone
FL/FR |
(Z)-3- hepten-1-yl acetate
FL/FR |
2- heptenal
FL/FR |
(Z)-4- heptenal
FL/FR |
heptyl cinnamate
FL/FR |
2- heptyl furan
FL/FR |
hexanal (aldehyde C-6)
FL/FR |
(Z)-4- hexen-1-ol
FL/FR |
(E)-3- hexen-1-ol
FL/FR |
(Z)-3- hexen-1-yl (E)-crotonate
FL/FR |
(Z)-3- hexen-1-yl benzoate
FL/FR |
(Z)-3- hexen-1-yl butyrate
FL/FR |
(Z)-3- hexen-1-yl lactate
FL/FR |
(Z)-3- hexen-1-yl methyl carbonate
FL/FR |
(Z)-3- hexen-1-yl tiglate
FL/FR |
3- hexenal
FL/FR |
(E)-2- hexenal
FL/FR |
4- hexenol
FL/FR |
hexoxyacetaldehyde dimethyl acetal
FR |
alpha- hexyl cinnamaldehyde dimethyl acetal
FR |
hexyl heptanoate
FL/FR |
hexyl hexanoate
FL/FR |
2,4- ivy carbaldehyde
FL/FR |
2,4- ivy carbaldehyde / methyl anthranilate schiff's base
FR |
ivy fragrance
FR |
lawsonia inermis leaf oil CO2 extract
FR |
(Z)- leaf acetal
FL/FR |
lilac acetaldehyde
FL/FR |
marine fragrance
FR |
marine specialty
FR |
methyl heptine carbonate
FL/FR |
narcissus flower absolute
FR |
nerol oxide
FL/FR |
(Z,Z)-3,6- nonadien-1-ol
FL/FR |
(E,Z)-2,6- nonadien-1-yl acetate
FL/FR |
(E,Z)-2,6- nonadienal
FL/FR |
(E)-2- octen-1-ol
FL/FR |
2- octen-1-ol
FL/FR |
(E)-2- octen-1-yl acetate
FL/FR |
(Z)-5- octen-1-yl propionate
FL/FR |
1- penten-3-ol
FL/FR |
phenethyl acetal
FR |
phenoxyacetaldehyde 50% in benzyl alcohol
FR |
3- phenyl propionaldehyde
FL/FR |
privet fragrance
FR |
iso propyl phenyl propionaldehyde
FR |
iso propyl quinoline
FR |
rosa damascena leaf absolute
FR |
rosacyanthin
FR |
rose leaf absolute (rosa centifolia)
FL/FR |
styralyl acetate
FL/FR |
triplal / ethyl anthranilate schiff's base
FR |
violet leaf oil (viola odorata)
FL/FR |
| herbal |
sweet basil absolute
FL/FR |
3- butylidene phthalide
FL/FR |
fougere herbal fragrance
FR |
herbal heptane
FR |
lovage tincture
FL/FR |
1-(2- methyl allyl oxy) heptane
FR |
curled parsley seed oil
FL/FR |
2- pentyl acetate
FL/FR |
3- propylidene phthalide
FL/FR |
| melon |
(Z)-6- nonen-1-ol
FL/FR |
| minty |
carvyl acetate
FL/FR |
iso propyl tiglate
FL/FR |
iso pulegyl formate
FL/FR |
| musty |
cocoa butenal
FL/FR |
| spicy |
cuminaldehyde
FL/FR |
| sulfurous |
grapefruit menthane
FL/FR |
3-( methyl thio) hexanol
FL/FR |
| woody |
mountain ash fragrance
FR |
alpha- farnesene
FL/FR |
alpha- farnesene isomer
FL/FR |
fougere woody fragrance
FR |
| yeasty |
2- octen-4-one
FL/FR |
| For Flavor |
| No flavor group found for these |
acetaldehyde di-(Z)-3-hexen-1-yl acetal
FL/FR |
allyl anthranilate
FL/FR |
2-iso butyl pyrazine
FL/FR |
epoxy-2-decenal
FL |
2- ethyl-4,5-dimethyl oxazole
FL |
furfuryl hexanoate
FL |
guaiyl acetate
FL/FR |
heptanal cyclic propylene acetal
FL/FR |
(Z)-3- hepten-1-yl acetate
FL/FR |
2- heptenal
FL/FR |
heptyl cinnamate
FL/FR |
(Z)-3- hexen-1-yl (E)-crotonate
FL/FR |
2- hexenal
FL |
(E)-4- hexenal
FL |
hexyl (E)-2-hexenoate
FL |
hexyl heptanoate
FL/FR |
2- methyl thiazole
FL |
4-( methyl thio) butanol
FL |
2- methyl-3-heptanone
FL |
3- methyl-3-pentanol
FL |
1,5- octadien-3-ol
FL |
2-iso propyl-3-(methyl thio) pyrazine
FL |
iso pulegyl formate
FL/FR |
| alliaceous |
| alliaceous |
allyl thiopropionate
FL |
dipropyl disulfide
FL/FR |
3- tetrahydrothiophenone
FL |
tropical thiazole
FL/FR |
| celery |
3- butylidene phthalide
FL/FR |
| coumarinic |
phthalide
FL/FR |
| dairy |
methyl butyl phenyl acetate
FL/FR |
2- pentyl acetate
FL/FR |
| fatty |
2- heptyl furan
FL/FR |
(Z)-3- hexen-1-yl benzoate
FL/FR |
(E)-2- octen-1-ol
FL/FR |
2- octen-1-ol
FL/FR |
| floral |
bitter orangeflower absolute morocco
FL/FR |
bitter orangeflower absolute tunisia
FL/FR |
rose absolute
FL/FR |
rose absolute (rosa damascena) bulgaria
FL/FR |
laevo- rose oxide
FL/FR |
| fruity |
artemisia pallens herb oil
FL/FR |
davana oil CO2 extract
FL/FR |
ethyl (E)-2-hexenoate
FL/FR |
2,4- hexadien-1-ol
FL |
2- hexen-1-ol
FL/FR |
hexyl hexanoate
FL/FR |
lilac acetaldehyde
FL/FR |
octen-1-yl cyclopentanone
FL/FR |
styralyl acetate
FL/FR |
| green |
acetaldehyde butyl phenethyl acetal
FL/FR |
acetaldehyde dipropyl acetal
FL/FR |
acetaldehyde ethyl phenethyl acetal
FL/FR |
iso butyl methyl ketone
FL/FR |
2-iso butyl thiazole
FL/FR |
2-iso butyl-3-methyl pyrazine
FL/FR |
cocoa butenal
FL/FR |
cortex pyridine
FL/FR |
cynara scolymus leaf extract
FL |
dibutyl sulfide
FL/FR |
dihydroxyacetophenone (mixed isomers)
FL |
dodecanal dimethyl acetal
FL/FR |
alpha- farnesene
FL/FR |
alpha- farnesene isomer
FL/FR |
galbanum decatriene
FL/FR |
galbanum oil
FL/FR |
galbanum oil terpeneless
FL/FR |
geranium thiazole
FL/FR |
(Z)-4- heptenal
FL/FR |
(E)-2- heptenal
FL |
hexanal (aldehyde C-6)
FL/FR |
(E)-2- hexen-1-ol
FL/FR |
(Z)-4- hexen-1-ol
FL/FR |
(E)-3- hexen-1-ol
FL/FR |
(Z)-3- hexen-1-yl butyrate
FL/FR |
(Z)-3- hexen-1-yl lactate
FL/FR |
(Z)-3- hexen-1-yl methyl carbonate
FL/FR |
(Z)-3- hexen-1-yl tiglate
FL/FR |
3- hexenal
FL/FR |
(E)-2- hexenal
FL/FR |
(E)-3- hexenoic acid
FL |
2- hexyl pyridine
FL |
horseradish oil
FL |
2,4- ivy carbaldehyde
FL/FR |
(Z)- leaf acetal
FL/FR |
methyl heptenone
FL/FR |
methyl heptine carbonate
FL/FR |
4- methyl thiazole
FL |
3-(5- methyl-2-furyl) butanal
FL |
nerol oxide
FL/FR |
(E,Z)-2,6- nonadien-1-yl acetate
FL/FR |
(E,Z)-2,6- nonadienal
FL/FR |
(E,E)-2,4- octadienal
FL |
(E)-2- octen-1-yl acetate
FL/FR |
(Z)-5- octen-1-yl propionate
FL/FR |
4- penten-1-yl acetate
FL |
1- penten-3-ol
FL/FR |
3- phenyl propionaldehyde
FL/FR |
2- propyl pyrazine
FL |
iso propyl tiglate
FL/FR |
propylene glycol acetone ketal
FL |
3- propylidene phthalide
FL/FR |
rose leaf absolute (rosa centifolia)
FL/FR |
(Z)- rose oxide
FL/FR |
spinach flavor
FL |
violet leaf oil (viola odorata)
FL/FR |
| herbal |
sweet basil absolute
FL/FR |
lovage tincture
FL/FR |
curled parsley seed oil
FL/FR |
| ketonic |
3- heptanone
FL/FR |
| metallic |
4- hexenol
FL/FR |
3-( methyl thio) hexanol
FL/FR |
| minty |
carvyl acetate
FL/FR |
| nutty |
2,4,5- trimethyl thiazole
FL/FR |
| onion |
methyl propyl disulfide
FL |
| radish |
horseradish flavor
FL |
| solvent |
1- heptanol
FL/FR |
| spicy |
cuminaldehyde
FL/FR |
| sulfurous |
broccoli flavor
FL |
brussel sprouts flavor
FL |
grapefruit menthane
FL/FR |
| sweet |
laevo- ornithine hydrochloride
FL |
| vegetable |
alpha- benzylidene methional
FL |
2- methyl valeraldehyde
FL/FR |
2- octen-4-one
FL/FR |
| waxy |
(Z,Z)-3,6- nonadien-1-ol
FL/FR |
(Z)-6- nonen-1-ol
FL/FR |
undecanal
FL/FR |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| (2Z)- | hex-2-en-1-ol | | (Z)- | hex-2-en-1-ol | | cis- | hex-2-en-1-ol | | (Z)- | hex-2-enol | | | hex-2(cis)-en-1-ol | | (2Z)-2- | hexen-1-ol | | cis-2- | hexen-1-ol | | 2- | hexen-1-ol, (2Z)- | | 2- | hexen-1-ol, (Z)- | | (Z)-2- | hexenol | | cis-2- | hexenol | | cis-1- | hydroxy-2-hexene |
Articles:
| PubMed:Behavioral and electrophysiological responses of Aedes albopictus to certain acids and alcohols present in human skin emanations. |
| PubMed:Comparison of trap types and colors for capturing emerald ash borer adults at different population densities. |
| PubMed:Atmospheric pressure chemical ionisation mass spectrometry analysis linked with chemometrics for food classification - a case study: geographical provenance and cultivar classification of monovarietal clarified apple juices. |
| PubMed:Characterization of olfactory receptor neurons for pheromone candidate and plant volatile compounds in the clover root weevil, Sitona lepidus. |
| PubMed:Flavor of cold-hardy grapes: impact of berry maturity and environmental conditions. |
| PubMed:Composition of essential oil from aerial and underground parts of Geum rivale and G. urbanum growing in Poland. |
| PubMed:Attractant and disruptant semiochemicals for Dendroctonus jeffreyi (Coleoptera: Curculionidae: Scolytinae). |
| PubMed:Effects of exposure to plant-derived odorants on behavior and the concentration of stress-related hormones in steers isolated under a novel environment. |
| PubMed:Gold nanoparticles-peptide based gas sensor arrays for the detection of food aromas. |
| PubMed:Efficacy of "Verbenone Plus" for protecting ponderosa pine trees and stands from Dendroctonus brevicomis (Coleoptera: Curculionidae) attack in British Columbia and California. |
| PubMed:Enhancement of volatile aglycone recovery facilitated by acid hydrolysis of glucosides from Nicotiana flower species. |
| PubMed:Electroanalytical studies on green leaf volatiles for potential sensor development. |
| PubMed:Responses of Dendroctonus brevicomis (Coleoptera: Curculionidae) in behavioral assays: implications to development of a semiochemical-based tool for tree protection. |
| PubMed:Kinetics studies of the gas-phase reactions of NO3 radicals with series of 1-alkenes, dienes, cycloalkenes, alkenols, and alkenals. |
| PubMed:Comparison of odor-active compounds in grapes and wines from vitis vinifera and non-foxy American grape species. |
| PubMed:Aroma evaluation of gamazumi (Viburnum dilatatum) by aroma extract dilution analysis and odour activity value. |
| PubMed:Green odor and depressive-like state in rats: toward an evidence-based alternative medicine? |
| PubMed:Volatile composition of pomegranates from 9 Spanish cultivars using headspace solid phase microextraction. |
| PubMed:Mixture of cis-3-hexenol and trans-2-hexenal attenuates behavioral and stress responses induced by 2,5-dihydro-2,4,5-trimethylthiazoline and electric footshock stress in rats. |
| PubMed:Volatile composition and sensory quality of Spanish pomegranates (Punica granatum L.). |
| PubMed:Different patterns of neuronal activities in the infralimbic and prelimbic cortices and behavioral expression in response to two affective odors, 2,5-dihydro-2,4,5-trimethylthiazoline and a mixture of cis-3-hexenol and trans-2-hexenal, in the freely moving rat. |
| PubMed:Impact of harvesting and processing conditions on green leaf volatile development and phenolics in Concord grape juice. |
| PubMed:"Green odor" inhalation by stressed rat dams reduces behavioral and neuroendocrine signs of prenatal stress in the offspring. |
| PubMed:"Green odor" inhalation by rats down-regulates stress-induced increases in Fos expression in stress-related forebrain regions. |
| PubMed:Effects of environmental novelty on fear-related behavior and stress responses of rats to emotionally relevant odors. |
| PubMed:Application of zNosetrade mark for the analysis of selected grape aroma compounds. |
| PubMed:Serotonergic mediation of the antidepressant-like effect of the green leaves odor in mice. |
| PubMed:Aroma barrier properties of sodium caseinate-based films. |
| PubMed:Functional morphology of antennal chemoreceptors of the parasitoid Microplitis croceipes (Hymenoptera: Braconidae). |
| PubMed:Biochemical evaluation of borage (Borago officinalis) rosette leaves through their essential oil and fatty acid composition. |
| PubMed:"Green odor" inhalation reduces the skin-barrier disruption induced by chronic restraint stress in rats: physiological and histological examinations. |
| PubMed:Antifungal activities of major tea leaf volatile constituents toward Colletorichum camelliae Massea. |
| PubMed:Potent odorants characterize the aroma quality of leaves and stalks in raw and boiled celery. |
| PubMed:Nonhost angiosperm volatiles and verbenone disrupt response of western pine beetle, Dendroctonus brevicomis (Coleoptera: Scolytidae), to attractant-baited traps. |
| PubMed:Increased EAG responses of tortricid moths after prolonged exposure to plant volatiles: evidence for octopamine-mediated sensitization. |
| PubMed:Determination of volatile compounds in grape distillates by solid-phase extraction and gas chromatography. |
| PubMed:Host-plant finding by the asparagus fly, Plioreocepta poeciloptera (Diptera: Tephritidae), a monophagous, monovoltine tephritid. |
| PubMed:Developmental and varietal differences in volatile ester formation and acetyl-CoA: alcohol acetyl transferase activities in apple (Malus domestica Borkh.) fruit. |
| PubMed:Changes in aroma volatile compounds and ethylene production during "Hujingmilu" peach (Prunus persica L.) fruit development. |
| PubMed:Effect of fat nature and aroma compound hydrophobicity on flavor release from complex food emulsions. |
| PubMed:Epoxide hydrolase: a mRNA induced by the fungal pathogen Alternaria alternata on rough lemon (Citrus jambhiri Lush). |
| PubMed:Characterization of a hydroperoxide lyase gene and effect of C6-volatiles on expression of genes of the oxylipin metabolism in Citrus. |
| PubMed:Activation of the anterior cingulate gyrus by 'Green Odor': a positron emission tomography study in the monkey. |
| PubMed:Molecular and biochemical characteristics of a gene encoding an alcohol acyl-transferase involved in the generation of aroma volatile esters during melon ripening. |
| PubMed:Varietal differentiation of red wines in the Valencian region (Spain). |
| PubMed:Olfactory and quantitative analysis of aroma compounds in elder flower (Sambucus nigra L.) drink processed from five cultivars. |
| PubMed:[Identification of volatile compounds of hawthorn by gas chromatography/mass spectrometry (GC/MS)]. |
| PubMed:Green leaf volatiles as antiaggregants for the mountain pine beetle,Dendroctonus ponderosae Hopkins (Coleoptera: Scolytidae). |
| PubMed:Volatile Products of the Lipoxygenase Pathway Evolved from Phaseolus vulgaris (L.) Leaves Inoculated with Pseudomonas syringae pv phaseolicola. |
| PubMed:Synthesis of metabolic intermediates of diethylstilbestrol. |
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