|
Category:flavoring agents and cosmetic fragrance agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Appearance: | colorless solid (est) |
| Assay: | 98.00 to 100.00
|
| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.88000 to 0.90000 @ 25.00 °C.
|
| Pounds per Gallon - (est).: | 7.322 to 7.489
|
| Refractive Index: | 1.49000 to 1.51000 @ 20.00 °C.
|
| Melting Point: | 24.00 to 33.00 °C. @ 760.00 mm Hg
|
| Boiling Point: | 90.00 °C. @ 20.00 mm Hg
|
| Boiling Point: | 179.00 to 180.00 °C. @ 760.00 mm Hg
|
| Vapor Pressure: | 0.281000 mmHg @ 25.00 °C. (est) |
| Vapor Density: | >1 ( Air = 1 ) |
| Flash Point: | 160.00 °F. TCC ( 71.11 °C. )
|
| logP (o/w): | 1.083 (est) |
| Soluble in: |
| | alcohol | | | water, 2.475e+004 mg/L @ 25 °C (est) |
Organoleptic Properties:
| Odor Type: green |
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less |
| Substantivity: > 1 hour(s) at 100.00 % |
| musty green sweet herbal almond nutty |
| Odor Description:at 10.00 % in dipropylene glycol. musty green sweet herbal almond nutty |
| musty green sweet marzipan raw almond nutty vegetable whiskey |
Odor Description:at 1.00 %. Slight musty and green with a sweet marzipan, raw almond nutty note with a vegetative and a slight whiskey nuance
Mosciano, Gerard P&F 25, No. 5, 72, (2000) |
| Flavor Type: fruity |
| fruity tropical green vegetable |
Taste Description: at 10.00 - 40.00 ppm. Fruity and tropical with a slight green and vegetative nuance
Mosciano, Gerard P&F 25, No. 5, 72, (2000) |
| Odor and/or flavor descriptions from others (if found). |
| Bedoukian Research |
| 2,4-HEXADIEN-1-OL (SORBIC ALCOHOL) ≥98.0%, Kosher |
| Odor Description:fresh green, pineapple herbal |
Taste Description:fruity
Used primarily in pineapple flavors. |
Cosmetic Information:
Suppliers:
| Bedoukian Research |
| 2,4-HEXADIEN-1-OL (SORBIC ALCOHOL)
≥98.0%, Kosher Odor: fresh green, pineapple herbal Flavor: fruity Used primarily in pineapple flavors. |
| BOC Sciences |
| For experimental / research use only. |
| 2,4-Hexadien-1-ol 98.0%
|
| CJ Latta & Associates |
| 2,4-HEXADIENOL
|
| Penta International |
| 2,4-HEXADIEN-1-OL
|
| Santa Cruz Biotechnology |
| For experimental / research use only. |
| 2,4-Hexadien-1-ol
|
| Synerzine |
| 2,4-Hexadien-1-ol
|
| TCI AMERICA |
| For experimental / research use only. |
| 2,4-Hexadien-1-ol >98.0%(GC)
|
| Tianjin Danjun International |
| 2,4-Hexadien-1-ol
|
Safety Information:
| Preferred SDS: View |
| European information : |
| Most important hazard(s): | | Xn - Harmful. |
R 21 - Harmful in contact with skin.
R 36/38 - Irritating to skin and eyes.
S 02 - Keep out of the reach of children.
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 - Wear suitable protective clothing.
S 36/39 - Wear suitable clothing 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 | |
| |
| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
oral-rat LD50 2140 uL/kg
Toxicology and Applied Pharmacology. Vol. 28, Pg. 313, 1974.
|
| Dermal Toxicity: |
skin-human TDLo 14 mg/kg
SKIN AND APPENDAGES (SKIN): SWEATING: OTHER
Journal of the American Pharmaceutical Association, Scientific Edition. Vol. 34, Pg. 221, 1945.
skin-rabbit LD50 1010 uL/kg
Toxicology and Applied Pharmacology. Vol. 28, Pg. 313, 1974.
subcutaneous-rabbit LDLo 5000 mg/kg
Journal of the American Pharmaceutical Association, Scientific Edition. Vol. 34, Pg. 221, 1945.
|
| Inhalation Toxicity: |
|
Not determined
|
Safety in Use Information:
| Category: | | flavoring agents and cosmetic fragrance agents |
| IFRA Critical Effect: | | Insufficient data |
| | View the IFRA Standard |
| Recommendation for 2,4-hexadien-1-ol usage levels up to: | | | PROHIBITED: Should not be used as a fragrance ingredient.
|
| |
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 0.0012 (μg/capita/day) |
| Maximised Survey-derived Daily Intakes (MSDI-USA): | 0.40 (μg/capita/day) |
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 500 (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. Update in publication number(s): 20 |
| Click here to view publication 19 |
| | average usual ppm | average maximum ppm |
| baked goods: | - | - |
| beverages(nonalcoholic): | 1.00000 | 6.00000 |
| beverages(alcoholic): | 0.50000 | 1.00000 |
| breakfast cereal: | - | - |
| cheese: | - | - |
| chewing gum: | - | - |
| condiments / relishes: | 2.00000 | 4.00000 |
| confectionery froastings: | 0.10000 | 1.00000 |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | - | - |
| frozen dairy: | 2.00000 | 4.00000 |
| fruit ices: | - | - |
| gelatins / puddings: | 0.70000 | 2.00000 |
| granulated sugar: | 0.07300 | 0.07300 |
| gravies: | 0.30000 | 3.00000 |
| hard candy: | - | - |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | 1.00000 | 2.00000 |
| meat products: | - | - |
| milk products: | - | - |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | - | - |
| processed vegetables: | - | - |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | 0.10000 | 0.50000 |
| snack foods: | 0.40000 | 0.40000 |
| soft candy: | 1.00000 | 2.00000 |
| soups: | 0.13000 | 0.13000 |
| 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): | - | - |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | - | - |
| Edible ices, including sherbet and sorbet (03.0): | 1.00000 | 4.00000 |
| Processed fruit (04.1): | - | - |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | 0.50000 | 2.00000 |
| Confectionery (05.0): | 0.50000 | 2.00000 |
| Chewing gum (05.3): | - | - |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | - | - |
| Bakery wares (07.0): | - | - |
| Meat and meat products, including poultry and game (08.0): | - | - |
| 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): | 1.00000 | 4.00000 |
| Foodstuffs intended for particular nutritional uses (13.0): | - | - |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 1.00000 | 4.00000 |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 0.20000 | 1.00000 |
| Ready-to-eat savouries (15.0): | 0.10000 | 1.00000 |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 0.50000 | 2.00000 |
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):
|
Flavouring Group Evaluation 203: alpha,beta-Unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double bonds and with or without additional non-conjugated double bonds
View page or View pdf
|
Scientific Opinion on Flavouring Group Evaluation 203, Revision 1 (FGE.203Rev1): a,ß-Unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double-bonds and with or without additional non-conjugated double-bonds
View page or View pdf
|
Scientific Opinion on Flavouring Group Evaluation 203, Revision 2 (FGE.203Rev2): a,ß-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double-bonds and with or without additional non-conjugated double-bonds
View page or View pdf
|
Scientific Opinion on Flavouring Group Evaluation 70, Revision 1 (FGE.70Rev1): consideration of aliphatic, linear, a,ß-unsaturated, di- and trienals and related alcohols, acids and esters evaluated by JECFA (61st-68th-69th meeting)
View page or View pdf
|
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):111-28-4 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :8104 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:2 |
| hexa-2,4-dien-1-ol |
| Chemidplus:0000111284 |
| RTECS:MM3325000 for cas# 111-28-4 |
References:
Other Information:
Potential Blenders and core components note
| For Odor |
| No odor group found for these |
sulfuryl octanoate
FL/FR |
|
sulfuryl butyrate
FL/FR |
sulfuryl decanoate
FL/FR |
sulfuryl hexanoate
FL/FR |
sulfuryl isobutyrate
FL/FR |
sulfuryl propionate
FL/FR |
valeraldehyde dibutyl acetal
FL/FR |
valeraldehyde propylene glycol acetal
FL/FR |
| acidic |
| acidic |
2- ethyl butyric acid
FL/FR |
| alliaceous |
dibutyl sulfide
FL/FR |
dipropyl disulfide
FL/FR |
| anisic |
ortho- acetanisole
FL/FR |
ortho- anisaldehyde
FL/FR |
| balsamic |
2- acetyl furan
FL/FR |
iso amyl benzoate
FL/FR |
linalyl cinnamate
FL/FR |
propyl benzoate
FL/FR |
| bready |
coffee furanone
FL/FR |
furfural
FL/FR |
| buttery |
acetyl propionyl
FL/FR |
3,4- hexane dione
FL/FR |
| camphoreous |
bornyl isobutyrate
FL/FR |
| caramellic |
2-iso butyl-3-methyl pyrazine
FL/FR |
ethyl 2-hydroxy-2-methyl butyrate
FL/FR |
| chemical |
propyl propionate
FL/FR |
| chocolate |
chocolate pyrazine A
FL/FR |
2,5- dimethyl pyrazine
FL/FR |
2- methoxy-3-methyl pyrazine
FL/FR |
2- methoxypyrazine
FL/FR |
2,4,5- trimethyl thiazole
FL/FR |
| citrus |
methyl heptenone
FL/FR |
| cocoa |
2- methyl butyraldehyde
FL/FR |
| coconut |
alpha- angelica lactone
FL/FR |
gamma- heptalactone
FL/FR |
| corn chip |
popcorn pyrimidine
FL/FR |
| coumarinic |
coumane
FL/FR |
phthalide
FL/FR |
| earthy |
2- ethyl-3-methoxypyrazine
FL/FR |
| ethereal |
2- methyl valeraldehyde
FL/FR |
| fatty |
coconut absolute
FL/FR |
| fermented |
valeraldehyde
FL/FR |
| floral |
acetophenone
FL/FR |
para- cresyl laurate
FL/FR |
black currant bud concrete
FL/FR |
cyclamen aldehyde
FL/FR |
geranyl propionate
FL/FR |
ortho- methyl acetophenone
FL/FR |
(Z)-beta- ocimene
FL/FR |
beta- ocimene
FL/FR |
phenethyl butyrate
FL/FR |
phenyl acetaldehyde diisobutyl acetal
FL/FR |
(Z)- rose oxide
FL/FR |
styralyl propionate
FL/FR |
| fruity |
allyl 2-ethyl butyrate
FL/FR |
allyl butyrate
FL/FR |
iso amyl nonanoate
FL/FR |
benzaldehyde
FL/FR |
benzaldehyde glycrol acetal
FL/FR |
2- benzofuran carboxaldehyde
FL/FR |
benzyl butyrate
FL/FR |
bread thiophene
FL/FR |
iso butyl hexanoate
FL/FR |
cyclohexyl cinnamate
FL/FR |
4- ethyl benzaldehyde
FL/FR |
methyl valerate
FL/FR |
3- methyl-2-butenal
FL/FR |
propyl hexanoate
FL/FR |
tetrahydrofurfuryl butyrate
FL/FR |
tolualdehyde glyceryl acetal
FL/FR |
tropical thiazole
FL/FR |
| green |
acetaldehyde butyl phenethyl acetal
FL/FR |
benzaldehyde dimethyl acetal
FL/FR |
iso butyl methyl ketone
FL/FR |
2-iso butyl thiazole
FL/FR |
2-sec- butyl-3-methoxypyrazine
FL/FR |
cortex pyridine
FL/FR |
galbanum decatriene
FL/FR |
green note propionate
FL/FR |
2- heptyl furan
FL/FR |
(Z)-2- hexen-1-ol
FL/FR |
(Z)-3- hexen-1-yl lactate
FL/FR |
(Z)-3- hexen-1-yl tiglate
FL/FR |
hexyl hexanoate
FL/FR |
(Z)- leaf acetal
FL/FR |
marigold pot absolute
FL/FR |
methyl heptine carbonate
FL/FR |
nerol oxide
FL/FR |
(Z,Z)-3,6- nonadien-1-ol
FL/FR |
(E,Z)-2,6- nonadien-1-yl acetate
FL/FR |
1- penten-3-ol
FL/FR |
phenyl acetaldehyde diethyl acetal
FL/FR |
terpinyl propionate
FL/FR |
| herbal |
3- butylidene phthalide
FL/FR |
linalyl octanoate
FL/FR |
2- pentyl acetate
FL/FR |
| honey |
methyl phenyl acetate
FL/FR |
phenyl pyruvic acid
FL/FR |
| musty |
2- acetyl pyrrole
FL/FR |
3- acetyl-2,5-dimethyl furan
FL/FR |
cocoa butenal
FL/FR |
hazelnut pyrazine
FL/FR |
menthofuran
FL/FR |
| naphthyl |
2,4- dimethyl benzaldehyde
FL/FR |
ortho- methyl anisole
FL/FR |
para- methyl anisole
FL/FR |
| nutty |
3- acetyl pyridine
FL/FR |
2- acetyl-3-ethyl pyrazine
FL/FR |
2- acetyl-3-methyl pyrazine
FL/FR |
2- acetyl-3,5-dimethyl pyrazine
FL/FR |
2- acetyl-5-methyl furan
FL/FR |
3,6- cocoa pyrazine
FL/FR |
3,5- cocoa pyrazine
FL/FR |
2,3- dimethyl pyrazine
FL/FR |
4,5- dimethyl-2-ethyl-3-thiazoline
FL/FR |
2- ethyl pyrazine
FL/FR |
2- ethyl-4-methyl thiazole
FL/FR |
filbert heptenone
FL/FR |
filbert pyrazine
FL/FR |
2,6- lutidine
FL/FR |
2- methyl pyrazine
FL/FR |
5- methyl quinoxaline
FL/FR |
2- methyl thio-3,5 or 6-methyl pyrazine
FL/FR |
2- methyl-3-(methyl thio) pyrazine
FL/FR |
2- methyl-3-ethoxypyrazine
FL/FR |
2- methyl-3-propyl pyrazine
FL/FR |
nutty cyclohexenone
FL/FR |
nutty quinoxaline
FL/FR |
shoyu pyrazine
FL/FR |
2,3,5,6- tetramethyl pyrazine
FL/FR |
2,4,5- trimethyl oxazole
FL/FR |
2,3,5- trimethyl pyrazine
FL/FR |
vinyl sulfurol
FL/FR |
| phenolic |
methyl benzoate
FL/FR |
| popcorn |
2- acetyl pyrazine
FL/FR |
2- acetyl thiazole
FL/FR |
| powdery |
dibenzyl ketone
FL/FR |
| spicy |
3-(2- furyl) acrolein
FL/FR |
myrcene
FR |
| sulfurous |
benzothiazole
FL/FR |
buchu mercaptan
FL/FR |
furfuryl thioacetate
FL/FR |
lychee mercaptan acetate
FL/FR |
4- methoxy-2-methyl butane thiol
FL/FR |
3-( methyl thio) hexanol
FL/FR |
passiflora acetate
FL/FR |
| terpenic |
gamma- terpinene
FL/FR |
| tonka |
whiskey lactone
FL/FR |
| tropical |
cis- galbanum oxathiane
FL/FR |
passiflora edulis fruit extract
FL/FR |
psidium guajava fruit extract
FL/FR |
| waxy |
ethyl nonanoate
FL/FR |
heptyl octanoate
FL/FR |
octyl 2-methyl butyrate
FL/FR |
| woody |
alpha- farnesene
FL/FR |
alpha- farnesene isomer
FL/FR |
4- hydroxybenzaldehyde
FL/FR |
| yeasty |
2- octen-4-one
FL/FR |
| For Flavor |
| No flavor group found for these |
acetyl acetaldehyde dimethyl acetal
FL |
bornyl isobutyrate
FL/FR |
butyramide
FL |
chocolate pyrazine A
FL/FR |
chocolate pyrazine B
FL |
coumane
FL/FR |
cyclohexyl methyl pyrazine
FL |
2,5- diethyl thiazole
FL |
2,5- diethyl-4-methyl thiazole
FL |
6,7- dihydro-2,3-dimethyl-5H-cyclopentapyrazine
FL |
dimethyl dihydrocyclopentapyrazine
FL |
2,5- dimethyl thiazole
FL |
ethyl 2-hydroxy-2-methyl butyrate
FL/FR |
4- ethyl benzaldehyde
FL/FR |
5- ethyl-2-thiophene carboxaldehyde
FL |
2- ethyl-3-methoxypyrazine
FL/FR |
(Z+E)-5- ethyl-4-methyl-2-(2-butyl) thiazoline
FL |
(Z+E)-5- ethyl-4-methyl-2-(2-methyl propyl) thiazoline
FL |
3-(2- furyl) acrolein
FL/FR |
(E,E)-2,4- heptadien-1-ol
FL |
2,4- heptadien-1-ol
FL |
2- hexenal
FL |
2- hexyl-5 or 6-keto-1,4-dioxane
FL |
2- methoxypyrazine
FL/FR |
methyl 2-(methyl thio) acetate
FL |
4- methyl salicylaldehyde
FL |
2- methyl-3-(methyl thio) pyrazine
FL/FR |
2- methyl-3-ethoxypyrazine
FL/FR |
peanut dithiazine
FL |
phenyl acetaldehyde diethyl acetal
FL/FR |
2- propyl pyridine
FL |
para- salicylic acid
FL |
sulfuryl butyrate
FL/FR |
sulfuryl decanoate
FL/FR |
sulfuryl hexanoate
FL/FR |
sulfuryl isobutyrate
FL/FR |
tolualdehyde glyceryl acetal
FL/FR |
valeraldehyde propylene glycol acetal
FL/FR |
|
5- acetyl-2,3-dihydro-1,4-thiazine
FL |
sulfuryl formate
FL |
sulfuryl octanoate
FL/FR |
sulfuryl propionate
FL/FR |
valeraldehyde dibutyl acetal
FL/FR |
| acidic |
| acidic |
2- ethyl butyric acid
FL/FR |
| alliaceous |
allyl thiopropionate
FL |
dipropyl disulfide
FL/FR |
2- methyl thioacetaldehyde
FL |
tropical thiazole
FL/FR |
| anisic |
ortho- anisaldehyde
FL/FR |
ortho- methyl acetophenone
FL/FR |
| bitter |
dibenzyl ketone
FL/FR |
| bready |
2- propionyl thiazole
FL |
| brown |
furfural
FL/FR |
| burnt |
2- methyl quinoxaline
FL |
2,4,5- trimethyl oxazole
FL/FR |
| buttery |
butyroin
FL |
3,4- hexane dione
FL/FR |
| camphoreous |
ortho- methyl anisole
FL/FR |
| celery |
3- butylidene phthalide
FL/FR |
| citrus |
styralyl propionate
FL/FR |
| coffee |
difurfuryl ether
FL |
2- ethyl-4-methyl thiazole
FL/FR |
2-iso propyl pyrazine
FL |
| corn chip |
2- acetyl thiazole
FL/FR |
2- acetyl-2-thiazoline
FL |
popcorn pyrimidine
FL/FR |
| coumarinic |
phthalide
FL/FR |
| creamy |
alpha- angelica lactone
FL/FR |
4- hydroxybenzaldehyde
FL/FR |
| dairy |
2- pentyl acetate
FL/FR |
| earthy |
2- methyl-3-propyl pyrazine
FL/FR |
| ethereal |
allyl 2-ethyl butyrate
FL/FR |
4- hexen-3-one
FL |
| fatty |
coconut absolute
FL/FR |
(E,E)-2,4- decadienal
FL |
2- heptyl furan
FL/FR |
(E,E)-2,4- nonadienal
FL |
| fishy |
4,5- dimethyl thiazole
FL |
| floral |
methyl phenyl acetate
FL/FR |
| fruity |
iso amyl benzoate
FL/FR |
benzaldehyde
FL/FR |
benzaldehyde glycrol acetal
FL/FR |
benzyl butyrate
FL/FR |
bread thiophene
FL/FR |
iso butyl hexanoate
FL/FR |
cherry laurel oil
FL |
black currant bud concrete
FL/FR |
cyclohexyl cinnamate
FL/FR |
tropical fruit flavor
FL |
hexyl hexanoate
FL/FR |
kiwi flavor
FL |
linalyl cinnamate
FL/FR |
linalyl octanoate
FL/FR |
lychee flavor
FL |
2- mercapto-4-heptanol
FL |
3- mercaptohexyl hexanoate
FL |
methyl valerate
FL/FR |
3- methyl-2-butenal
FL/FR |
(Z)-3- nonen-1-yl acetate
FL |
papaya guava flavor
FL |
passion fruit distillates
FL |
phenethyl butyrate
FL/FR |
propyl benzoate
FL/FR |
propyl hexanoate
FL/FR |
tetrahydrofurfuryl butyrate
FL/FR |
| fusel |
2- methyl butyraldehyde
FL/FR |
| green |
acetaldehyde butyl phenethyl acetal
FL/FR |
allyl butyrate
FL/FR |
benzaldehyde dimethyl 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 |
cyclamen aldehyde
FL/FR |
dibutyl sulfide
FL/FR |
dihydroxyacetophenone (mixed isomers)
FL |
2,5- dimethyl thiophene
FL |
alpha- farnesene
FL/FR |
alpha- farnesene isomer
FL/FR |
galbanum decatriene
FL/FR |
cis- galbanum oxathiane
FL/FR |
green note propionate
FL/FR |
(Z)-2- hexen-1-ol
FL/FR |
(Z)-3- hexen-1-yl lactate
FL/FR |
(Z)-3- hexen-1-yl tiglate
FL/FR |
2- hexyl pyridine
FL |
horseradish oil
FL |
(Z)- leaf acetal
FL/FR |
marigold pot absolute
FL/FR |
methyl heptenone
FL/FR |
methyl heptine carbonate
FL/FR |
4- methyl thiazole
FL |
2- methyl-5-isopropyl pyrazine
FL |
nerol oxide
FL/FR |
(E,Z)-2,6- nonadien-1-yl acetate
FL/FR |
(Z)-beta- ocimene
FL/FR |
beta- ocimene
FL/FR |
4- penten-1-yl acetate
FL |
1- penten-3-ol
FL/FR |
phenyl acetaldehyde diisobutyl acetal
FL/FR |
2- propyl pyrazine
FL |
(Z)- rose oxide
FL/FR |
terpinyl propionate
FL/FR |
2- vinyl pyrazine
FL |
| juicy |
lychee mercaptan acetate
FL/FR |
| lactonic |
gamma- heptalactone
FL/FR |
| meaty |
benzothiazole
FL/FR |
| metallic |
3-( methyl thio) hexanol
FL/FR |
| musty |
2,5- dimethyl pyrazine
FL/FR |
2- ethoxythiazole
FL |
hazelnut pyrazine
FL/FR |
menthofuran
FL/FR |
propionaldehyde
FL |
shoyu pyrazine
FL/FR |
2,3,5- trimethyl pyrazine
FL/FR |
| naphthyl |
2,4- dimethyl benzaldehyde
FL/FR |
para- methyl anisole
FL/FR |
| nutty |
2- acetyl furan
FL/FR |
3- acetyl pyridine
FL/FR |
2- acetyl pyrrole
FL/FR |
3- acetyl-2,5-dimethyl furan
FL/FR |
2- acetyl-3-ethyl pyrazine
FL/FR |
2- acetyl-3-methyl pyrazine
FL/FR |
2- acetyl-3,5-dimethyl pyrazine
FL/FR |
2- acetyl-5-methyl furan
FL/FR |
aconitic acid
FL |
2- benzofuran carboxaldehyde
FL/FR |
3,6- cocoa pyrazine
FL/FR |
3,5- cocoa pyrazine
FL/FR |
3,5(6)- cocoa pyrazine
FL |
coffee furanone
FL/FR |
3,5- diethyl-2-methyl pyrazine
FL |
2,5- diethyl-3-methyl pyrazine
FL |
2,3- dimethyl pyrazine
FL/FR |
4,5- dimethyl-2-ethyl-3-thiazoline
FL/FR |
2,4- dimethyl-5-vinyl thiazole
FL |
2- ethyl pyrazine
FL/FR |
1- ethyl-2-acetyl pyrrole
FL |
filbert heptenone
FL/FR |
filbert pyrazine
FL/FR |
2,6- lutidine
FL/FR |
2- methoxy-3-methyl pyrazine
FL/FR |
2- methyl pyrazine
FL/FR |
5- methyl quinoxaline
FL/FR |
2- methyl thio-3,5 or 6-methyl pyrazine
FL/FR |
nutty cyclohexenone
FL/FR |
nutty quinoxaline
FL/FR |
nutty thiazole
FL |
peanut oxazole
FL |
2,3,5,6- tetramethyl pyrazine
FL/FR |
2,4,5- trimethyl thiazole
FL/FR |
vinyl sulfurol
FL/FR |
| phenolic |
methyl benzoate
FL/FR |
phenyl pyruvic acid
FL/FR |
| popcorn |
2- propionyl-2-thiazoline
FL |
| powdery |
ortho- acetanisole
FL/FR |
acetophenone
FL/FR |
powdery ketone
FL |
| roasted |
2- acetyl pyrazine
FL/FR |
furfuryl thioacetate
FL/FR |
| sulfurous |
buchu mercaptan
FL/FR |
4- methoxy-2-methyl butane thiol
FL/FR |
| terpenic |
gamma- terpinene
FL/FR |
| toasted |
acetyl propionyl
FL/FR |
| tropical |
3- mercaptohexyl butyrate
FL |
passiflora acetate
FL/FR |
passiflora edulis fruit extract
FL/FR |
propyl propionate
FL/FR |
psidium guajava fruit
FL |
psidium guajava fruit extract
FL/FR |
| vegetable |
2-sec- butyl-3-methoxypyrazine
FL/FR |
2- methyl valeraldehyde
FL/FR |
2- octen-4-one
FL/FR |
| waxy |
para- cresyl laurate
FL/FR |
ethyl nonanoate
FL/FR |
geranyl propionate
FL/FR |
heptyl octanoate
FL/FR |
(Z,Z)-3,6- nonadien-1-ol
FL/FR |
octyl 2-methyl butyrate
FL/FR |
| winey |
iso amyl nonanoate
FL/FR |
5- ethyl-2-methyl pyridine
FL |
valeraldehyde
FL/FR |
| woody |
whiskey lactone
FL/FR |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| | hexa-2,4-dien-1-ol | | 2,4- | hexadien-1-ol | | 2,4- | hexadien-1-ol (sorbic alcohol) | | 2,4- | hexadieneol | | 2,4- | hexadienol | | 1- | hydroxy-2,4-hexadiene | | | mimoril | | | sorbic alcohol | | | sorbinic alcohol | | | sorbyl alcohol |
Articles:
|
3D/inchi