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(Z)-4-hexen-1-ol
General Material Information
| Preferred name | (Z)-4-hexen-1-ol |
| Trivial Name | cis-4-Hexen-1-ol |
| Short Description | cis-4-hexen-1-ol |
| Formula | C6 H12 O |
| CAS Number | 928-91-6 |
| FEMA Number | 3430 |
| ECHA Number | 213-187-0 |
| FDA UNII | 780WMA6J84 |
| Nikkaji Number | J126.475C |
| Beilstein Number | 1720136 |
| MDL | MFCD00148974 |
| xLogP3-AA | 1.20 (est) |
| NMR Predictor | External link |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| Synonyms |
|
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Other Information
| (IUPAC): | Atomic Weights of the Elements 2011 (pdf) |
| Videos: | The Periodic Table of Videos |
| tgsc: | Atomic Weights use for this web site |
| (IUPAC): | Periodic Table of the Elements |
| HMDB (The Human Metabolome Database): | HMDB31502 |
| FooDB: | FDB011532 |
| Export Tariff Code: | 2905.29.9000 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | No |
| Molecular weight | 100.16084289551 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 7.106 to 7.139 |
| Refractive Index | 1.442 to 1.446 @ 20 °C |
| Boiling Point | 159 to 160°C @ 760 mm Hg |
| Acid Value | 1 max KOH/g |
| Vapor Pressure | 0.929 mmHg @ 25 °C |
| Vapor Density | 1 |
| Flash Point TCC Value | 61.11 °C TCC |
| logP (o/w) | 1.541 est |
| Solubility | |
| alcohol | Yes |
| water, 1.6e+004 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Green | |
| green, vegetable, tomato, turnup, brothy, gassy, herbal, musty, metallic | |
| Odor strength | high , recommend smelling in a 1.00 % solution or less |
| Substantivity | 6 hour(s) at 100.00 % |
| Luebke, William tgsc, (2009) | At 1.00 % in dipropylene glycol. green cooked vegetable tomato cooked turnup brothy gassy |
| Mosciano, Gerard P&F 15, No. 4, 59, (1990) | Green, herbal, musty, tomato, with metallic and vegetable nuances |
| Flavor Type: Green | |
| green, tomato, fresh, herbal, vegetable | |
| Mosciano, Gerard P&F 15, No. 4, 59, (1990) | At 20.00 ppm. Green, tomato, fresh with herbal vegetable nuances |
| Green, notes for heavy cream, metallic notes for potato, pineapple, and tomato. | Metallic, earthy notes similar to potato and cooked pineapple |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Banana , Green , Hay new mown hay , Passion fruit |
| Flavoring purposes | Milk , Onion , Potato , Tomato |
Safety Information
Safety information
| Preferred SDS: View | |
| European information : | |
| Most important hazard(s): | |
| None - None found. | |
| S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes. | |
| 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)-4-hexen-1-ol usage levels up to: | |||
| 0.8000 % in the fragrance concentrate. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 2.40 (μg/capita/day) | ||
| 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: 8 | |||
| Click here to view publication 8 | |||
| average usual ppm | average maximum ppm | ||
| baked goods: | - | 4.00000 | |
| beverages(nonalcoholic): | - | 2.00000 | |
| beverages(alcoholic): | - | - | |
| breakfast cereal: | - | - | |
| cheese: | - | - | |
| chewing gum: | - | - | |
| condiments / relishes: | - | - | |
| confectionery froastings: | - | 4.00000 | |
| egg products: | - | - | |
| fats / oils: | - | - | |
| fish products: | - | - | |
| frozen dairy: | - | 2.00000 | |
| fruit ices: | - | 2.00000 | |
| gelatins / puddings: | - | 2.00000 | |
| granulated sugar: | - | - | |
| gravies: | - | - | |
| hard candy: | - | - | |
| imitation dairy: | - | - | |
| instant coffee / tea: | - | - | |
| jams / jellies: | - | - | |
| meat products: | - | - | |
| milk products: | - | - | |
| nut products: | - | - | |
| other grains: | - | - | |
| poultry: | - | - | |
| processed fruits: | - | - | |
| processed vegetables: | - | 2.00000 | |
| 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... |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):928-91-6 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :5365589 |
| National Institute of Allergy and Infectious Diseases:Data |
| WISER:UN 1993 |
| WGK Germany:3 |
| (Z)-hex-4-en-1-ol |
| Chemidplus:0000928916 |