(E)-2-hexen-1-yl formate
(E)-2-hexenyl formate
 
Notes:
Blends well with cinnamates. Flavouring ingredient
  • Bedoukian Research
    • Bedoukian Research, Inc.
      Constantly Improving
      Working closely with our customers to meet their requirements.
      Paul Bedoukian founded the company to fill a niche as a supplier of high quality specialty aroma and flavor ingredients. In 1975 the company began manufacturing insect pheromones which are chemically similar to flavor and fragrance ingredients. Today, Bedoukian Research offers more than 450 Aroma Chemicals and 50 Insect Pheromones, while also providing custom manufacturing services to the pharmaceutical, agrochemical, and specialty chemical industries.
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      Product(s):
      146 trans-2-HEXENYL FORMATE ≥93.0%, Kosher
      Blends well with cinnamates and can be used as a sweet topnote for herbaceous fragrances.
      Finds use in honey, butterscotch, butter rum and ripe banana
       
       
  • CSA
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[(E)-hex-2-enyl] formate (Click)
CAS Number: 53398-78-0Picture of molecule
ECHA EINECS - REACH Pre-Reg: 258-512-7
FDA UNII: 9FKH3Z2E3A
Nikkaji Web: J118.130K
CoE Number: 11858
XlogP3-AA: 2.00 (est)
Molecular Weight: 128.17104000
Formula: C7 H12 O2
NMR Predictor: Predict (works with chrome or firefox)
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
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Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
JECFA Food Flavoring: 1376  (E)-2-hexenyl formate
Flavis Number: 09.397 (Old)
DG SANTE Food Flavourings: 09.397  (E)-hex-2-enyl formate
FEMA Number: 3927  (E)-2-hexenyl formate
FDA Mainterm: (E)-2-HEXENYL FORMATE
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Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 94.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.89900 to 0.90500 @  25.00 °C.
Pounds per Gallon - (est).: 7.481 to  7.531
Refractive Index: 1.42300 to 1.42900 @  20.00 °C.
Boiling Point: 42.00 °C. @ 1.00 mm Hg
Boiling Point: 75.00 °C. @ 40.00 mm Hg
Vapor Pressure: 1.971000 mm/Hg @ 25.00 °C. (est)
Flash Point: 110.00 °F. TCC ( 43.33 °C. )
logP (o/w): 2.128 (est)
Soluble in:
 alcohol
 water, 1607 mg/L @ 25 °C (est)
Insoluble in:
 water
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(Z)-3-hexen-1-yl formate
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Organoleptic Properties:
Odor Type: green
Odor Strength: medium ,
recommend smelling in a 10.00 % solution or less
 fruity  green  rummy  
Odor Description:
at 10.00 % in dipropylene glycol. 
fruity green rum
 rummy  
Taste Description:
rum
  
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Cosmetic Information:
None found
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Suppliers:
Bedoukian Research
trans-2-HEXENYL FORMATE
≥93.0%, Kosher
Odor: Slightly fruity, diffusive, rum-like odor with a green finish
Use: Blends well with cinnamates and can be used as a sweet topnote for herbaceous fragrances.
Flavor: rum
Finds use in honey, butterscotch, butter rum and ripe banana
BOC Sciences
For experimental / research use only.
(E)-2-Hexen-1-ol formate
Parchem
(E)-2-hexen-1-yl formate
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the CSA
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Safety Information:
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 24/25 - 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.
 
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
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Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for (E)-2-hexen-1-yl formate usage levels up to:
  5.0000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): ND (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 7.00 (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: 19
Click here to view publication 19
 average usual ppmaverage maximum ppm
baked goods: 7.0000011.00000
beverages(nonalcoholic): 2.500004.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: 0.500001.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 4.000007.00000
fruit ices: --
gelatins / puddings: 5.000007.00000
granulated sugar: --
gravies: --
hard candy: 8.000009.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: 0.500001.00000
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 6.000009.00000
soups: --
sugar substitutes: --
sweet sauces: --
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Safety References:
Flavor & Extract Manufacturers Association (FEMA) reference(s):
The FEMA GRAS assessment of alpha,beta-unsaturated aldehydes and related substances used as flavor ingredients. View pdf
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
EPI System: View
EPA Substance Registry Services (TSCA): 53398-78-0
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 5352972
National Institute of Allergy and Infectious Diseases: Data
WISER: UN 1993
WGK Germany: 2
 [(E)-hex-2-enyl] formate
Chemidplus: 0053398780
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References:
 [(E)-hex-2-enyl] formate
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 5352972
Pubchem (sid): 135061333
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Other Information:
(IUPAC): Atomic Weights of the Elements 2009
(IUPAC): Atomic Weights of the Elements 2009 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS): View
HMDB (The Human Metabolome Database): HMDB38271
FooDB: FDB017569
Export Tariff Code: 2915.13.0000
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
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Potential Blenders and core components note
 
For Odor
balsamic
isoamyl benzoateFL/FR
citrus
2-heptanolFL/FR
ethereal
 ethyl acetateFL/FR
 ethyl pyruvateFL/FR
fatty
 methyl (E)-2-hexenoateFL/FR
floral
 boronia absoluteFL/FR
 ethyl hydrocinnamateFL/FR
fruity
 allyl amyl glycolateFR
 allyl butyrateFL/FR
isoamyl butyrateFL/FR
isoamyl isovalerateFL/FR
isoamyl octanoateFL/FR
 butyl isobutyrateFL/FR
isobutyl propionateFL/FR
 cherry pentenoateFL/FR
 cyclohexanone diethyl acetalFL/FR
2-cyclopentyl cyclopentanoneFL/FR
 diethyl malonateFL/FR
 dimethyl succinateFL/FR
 ethyl 2-cyclohexyl propionateFR
 ethyl 2-octenoateFL/FR
 ethyl 3-acetoxyhexanoateFL/FR
 ethyl 3,5,5-trimethyl hexanoateFR
 ethyl acetoacetateFL/FR
 ethyl propionateFL/FR
 fruity carboxylateFR
 heptanal cyclic ethylene acetalFR
2-hexen-1-olFL/FR
(E)-3-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl isobutyrateFL/FR
 hexyl (E)-tiglateFL/FR
 hexyl acetateFL/FR
 methyl 3-nonenoateFL/FR
 methyl heptanoateFL/FR
 methyl propionateFL/FR
 nerolidyl isobutyrateFR
 octen-1-yl cyclopentanoneFL/FR
2-pentyl furanFL/FR
2-phenyl propyl butyrateFL/FR
 pineapple pentenoateFL/FR
 prenyl formateFL/FR
 prenyl hexanoateFL/FR
isopropyl 2-methyl butyrateFL/FR
 rhubarb undecaneFR
 tetrahydrofurfuryl butyrateFL/FR
 tropical indeneFR
 tropical thiazoleFL/FR
green
alpha-decalactoneFL/FR
(Z)-3-hexen-1-yl hexanoateFL/FR
(E)-2-hexen-1-yl hexanoateFL/FR
 hexyl octanoateFL/FR
 manzanate (Givaudan)FL/FR
 methyl R-3-acetoxyhexanoate 
2-methyl valeraldehydeFL/FR
 phenoxyethyl isobutyrateFL/FR
 propylene acetalFL/FR
 violet dienyneFR
honey
 allyl phenyl acetateFL/FR
minty
beta-cyclocitralFL/FR
waxy
(E,E)-2,4-dodecadien-1-ol 
 octyl 2-methyl butyrateFL/FR
woody
 verdoxanFR
 
For Flavor
 
No flavor group found for these
beta-cyclocitralFL/FR
 cyclohexanone diethyl acetalFL/FR
2-cyclopentyl cyclopentanoneFL/FR
alpha-decalactoneFL/FR
(E,E)-2,4-dodecadien-1-ol 
 ethyl 3-acetoxyhexanoateFL/FR
 ethyl hydrocinnamateFL/FR
2-hexenalFL
2-hexenal diethyl acetalFL
 hexyl (E)-2-hexenoateFL
 methyl (E)-2-hexenoateFL/FR
 methyl propionateFL/FR
(E)-2-methyl-2-octenalFL
2-methyl-2-octenalFL
3-methyl-3-pentanolFL
(E,E)-3,5-octadien-2-oneFL
 prenyl formateFL/FR
 prenyl hexanoateFL/FR
 propylene acetalFL/FR
alliaceous
 tropical thiazoleFL/FR
cooling
 manzanate (Givaudan)FL/FR
earthy
1-hexen-3-yl acetateFL
estery
 ethyl acetoacetateFL/FR
ethereal
 ethyl acetateFL/FR
fruity
isoamyl benzoateFL/FR
isoamyl octanoateFL/FR
 boronia absoluteFL/FR
 butyl isobutyrateFL/FR
isobutyl propionateFL/FR
 cherry pentenoateFL/FR
 diethyl malonateFL/FR
 dimethyl succinateFL/FR
 ethyl (E)-2-octenoateFL
 ethyl 2-octenoateFL/FR
 ethyl propionateFL/FR
 furfuryl propionateFL
2-heptanolFL/FR
2-hexen-1-olFL/FR
(E)-3-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl isobutyrateFL/FR
(E)-2-hexenal diethyl acetalFL
 hexyl acetateFL/FR
 methyl (E)-3-nonenoateFL
 methyl 3-nonenoateFL/FR
 methyl heptanoateFL/FR
 octen-1-yl cyclopentanoneFL/FR
 pineapple pentenoateFL/FR
isopropyl 2-methyl butyrateFL/FR
 tetrahydrofurfuryl butyrateFL/FR
green
 allyl butyrateFL/FR
isoamyl isovalerateFL/FR
(Z)-3-hexen-1-yl hexanoateFL/FR
(E)-2-hexen-1-yl hexanoateFL/FR
 hexyl (E)-tiglateFL/FR
 hexyl octanoateFL/FR
 methyl 2-undecynoateFL
 methyl R-3-acetoxyhexanoate 
2-methyl valeraldehydeFL/FR
2-pentyl furanFL/FR
 phenoxyethyl isobutyrateFL/FR
honey
 allyl phenyl acetateFL/FR
rummy
 ethyl pyruvateFL/FR
spicy
2-phenyl propyl butyrateFL/FR
waxy
isoamyl butyrateFL/FR
 octyl 2-methyl butyrateFL/FR
 
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Potential Uses:
 bananaFR
 butter rum 
 butterscotchFR
 fruitFR
 herbalFR
 honey mielFR
 spiceFR
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Occurrence (nature, food, other): note
 tea black tea
Search  Picture
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Synonyms:
(2E)-hex-2-en-1-yl formate
(E)-hex-2-enyl formate
[(E)-hex-2-enyl] formate
2-hexen-1-ol, formate, (2E)-
2-hexen-1-yl formate
trans-2-hexen-1-yl formate
(E)-2-hexenyl formate
(Z)-2-hexenyl formate
trans-2-hexenyl formate
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