ethyl 2-hexenoate
ethyl hex-2-enoate
 
Notes:
Used as a food additive [EAFUS]
  • 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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      US Voice: 1-203-830-4000
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      Product(s):
      445A ETHYL 2-HEXENOATE ≥98.0%, Kosher
      SDS
      For tropical nuances, grape, berry and apple applications.
      Mostly used in rum and alcoholic flavors, can also be used in other fruity applications.
       
       
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ethyl hex-2-enoate (Click)
CAS Number: 1552-67-6Picture of molecule
ECHA EINECS - REACH Pre-Reg: 216-296-1
CoE Number: 631
XlogP3-AA: 2.30 (est)
Molecular Weight: 142.19798000
Formula: C8 H14 O2
NMR Predictor: Predict (works with chrome or firefox)
EFSA/JECFA Comments: Mixture of isomers: 64% E, 34% Z
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
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
IBM Patents: Obtain
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Pubchem Patents: Search
JECFA Food Flavoring: 2167  ethyl 2-hexenoate
FEMA Number: 4613  ethyl 2-hexenoate
FDA Mainterm: ETHYL 2-HEXENOATE
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Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 95.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.89500 to 0.90500 @  20.00 °C.
Pounds per Gallon - (est).: 7.456 to  7.539
Refractive Index: 1.43000 to 1.44000 @  20.00 °C.
Boiling Point: 167.00 to  174.00 °C. @ 760.00 mm Hg
Vapor Pressure: 1.322000 mm/Hg @ 25.00 °C. (est)
Vapor Density: >1 ( Air = 1 )
Flash Point: 144.00 °F. TCC ( 62.22 °C. )
logP (o/w): 2.910 (est)
Soluble in:
 alcohol
 water, 480.5 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
Odor Type: fruity
Odor Strength: medium
 rummy  fruity  green  sweet  juicy  
Odor Description:
at 100.00 %. 
rum fruity green sweet juicy
  
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Cosmetic Information:
None found
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Suppliers:
Bedoukian Research
ETHYL 2-HEXENOATE
≥98.0%, Kosher
Odor: A pleasant, rum-like odor; fruity, green and sweet with a juicy undertone
Use: For tropical nuances, grape, berry and apple applications.
Flavor: fruity
Mostly used in rum and alcoholic flavors, can also be used in other fruity applications.
BOC Sciences
For experimental / research use only.
Ethyl Hex-2-enoate
Global Essence
Ethyl 2-hexenoate
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Safety Information:
European information :
Most important hazard(s):
Xi - Irritant
R 38 - Irritating to skin.
S 02 - Keep out of the reach of children.
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:
oral-mouse LD50  > 8000 mg/kg

Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for ethyl 2-hexenoate usage levels up to:
  5.0000 % in the fragrance concentrate.
 
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: 24
Click here to view publication 24
 average usual ppmaverage maximum ppm
baked goods: 0.500003.00000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: 0.500003.00000
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
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: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: 0.500003.00000
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
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Safety References:
EPI System: View
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 519129
National Institute of Allergy and Infectious Diseases: Data
WISER: UN 1993
WGK Germany: 2
 ethyl hex-2-enoate
Chemidplus: 0001552676
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References:
 ethyl hex-2-enoate
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 1552-67-6
Pubchem (cid): 519129
Pubchem (sid): 135198879
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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): HMDB32268
FooDB: FDB009391
YMDB (Yeast Metabolome Database): YMDB01365
Export Tariff Code: 2916.19.6000
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
No odor group found for these
(E)-tiglaldehydeFL/FR
 methyl furfuryl disulfideFL/FR
balsamic
isoamyl benzoateFL/FR
 fir carboxylateFR
chocolate
2,4,5-trimethyl thiazoleFL/FR
citrus
2-heptanolFL/FR
earthy
1-octen-3-olFL/FR
ethereal
 acetalFL/FR
 ethyl pyruvateFL/FR
fatty
3-decen-2-oneFL/FR
 hexyl pivalateFR
 methyl (E)-2-hexenoateFL/FR
 methyl 2-hexenoateFL/FR
5-methyl-5-hexen-2-oneFL/FR
fermented
3-methyl-1-pentanolFL/FR
floral
alpha-amyl cinnamaldehyde diethyl acetalFR
 boronia absoluteFL/FR
 citronellyl propionateFL/FR
gamma-damasconeFR
6,8-dimethyl-2-nonanolFR
(E)-geranyl acetoneFL/FR
 lily propanolFR
 papaya isobutyrateFL/FR
fresh
 sorbyl isobutyrateFL/FR
fruity
 acetaldehyde dihexyl acetalFL/FR
 allyl amyl glycolateFR
 allyl butyrateFL/FR
isoamyl butyrateFL/FR
 amyl hexanoateFL/FR
isoamyl isovalerateFL/FR
isoamyl octanoateFL/FR
 berry pentadienoateFL/FR
 butyl isobutyrateFL/FR
isobutyl propionateFL/FR
 cherry pentenoateFL/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 methyl-para-tolyl glycidateFL/FR
 geranyl isovalerateFL/FR
 heptanal cyclic ethylene acetalFR
 heptyl isobutyrateFL/FR
 hexanal propylene glycol acetalFL/FR
2-hexen-1-olFL/FR
(Z)-3-hexen-1-yl 2-methyl-2-pentenoateFR
(E)-3-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl isobutyrateFL/FR
 hexyl (E)-tiglateFL/FR
 hexyl acetateFL/FR
 hexyl isovalerateFL/FR
 hexyl propionateFL/FR
 linalyl hexanoateFL/FR
 methyl 3-nonenoateFL/FR
 methyl heptanoateFL/FR
 methyl valerateFL/FR
 nerolidyl isobutyrateFR
 octen-1-yl cyclopentanoneFL/FR
2-pentyl furanFL/FR
4-phenyl-2-butyl acetateFL/FR
 pineapple pentenoateFL/FR
 prenyl hexanoateFL/FR
isopropyl 2-methyl butyrateFL/FR
 rhubarb undecaneFR
 tetrahydrofurfuryl butyrateFL/FR
 tropical indeneFR
 tropical thiazoleFL/FR
green
 acetaldehyde benzyl 2-methoxyethyl acetalFL/FR
 acetaldehyde methyl hexyl acetalFR
 butyl 2-methyl butyrateFL/FR
 cognac heptanoneFL/FR
 cortex pyridineFL/FR
alpha-decalactoneFL/FR
 ethyl (E)-4-decenoateFL/FR
 geranium thiazoleFL/FR
 green dioxolaneFR
(Z)-4-heptenalFL/FR
(Z)-3-hexen-1-yl (E)-2-hexenoateFL/FR
(Z)-3-hexen-1-yl (E)-crotonateFL/FR
(E)-2-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl formateFL/FR
(E)-2-hexen-1-yl formateFL/FR
(Z)-3-hexen-1-yl hexanoateFL/FR
(E)-2-hexen-1-yl hexanoateFL/FR
(Z)-3-hexen-1-yl isovalerateFL/FR
(Z)-3-hexen-1-yl lactateFL/FR
(Z)-3-hexen-1-yl phenyl acetateFL/FR
(E)-2-hexen-1-yl propionateFL/FR
(Z)-3-hexen-1-yl pyruvateFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
(Z)-3-hexen-1-yl valerateFL/FR
(E)-2-hexen-1-yl valerateFL/FR
4-hexenolFL/FR
2-hexenyl acetateFL/FR
 hexyl butyrateFL/FR
 hexyl hexanoateFL/FR
 hexyl isobutyrateFL/FR
 hexyl octanoateFL/FR
 manzanate (Givaudan)FL/FR
 melon nonenoateFL/FR
 methyl R-3-acetoxyhexanoate 
2-methyl valeraldehydeFL/FR
2,6-nonadien-1-olFL/FR
2-octen-1-olFL/FR
1-penten-3-olFL/FR
(E)-2-pentenalFL/FR
 phenoxyethyl isobutyrateFL/FR
alpha-isopropyl phenyl acetaldehydeFL/FR
 thiogeraniolFL/FR
 violet dienyneFR
herbal
 tricyclodecyl acetateFR
melon
(Z)-6-nonen-1-olFL/FR
minty
beta-cyclocitralFL/FR
isopropyl tiglateFL/FR
 hazelnut pyrazineFL/FR
nutty
2-acetyl-3-methyl pyrazineFL/FR
4,5-dimethyl-2-ethyl-3-thiazolineFL/FR
2-methyl thio-3,5 or 6-methyl pyrazineFL/FR
2-methyl-3-(methyl thio) pyrazineFL/FR
 vinyl sulfurolFL/FR
sulfurous
 buchu mercaptanFL/FR
 grapefruit menthaneFL/FR
 lychee mercaptan acetateFL/FR
 methyl 3-(methyl thio) propionateFL/FR
3-(methyl thio) hexanolFL/FR
vegetable
1-furfuryl pyrroleFL/FR
 mesityl oxideFL/FR
 methionalFL/FR
 tetrahydrofurfuryl alcoholFL/FR
waxy
9-decenoic acidFL/FR
(E,E)-2,4-dodecadien-1-ol 
(E)-methyl geranateFL/FR
 methyl octanoateFL/FR
 octyl 2-methyl butyrateFL/FR
woody
 verdoxanFR
 woody acetateFR
 
For Flavor
 
No flavor group found for these
 acetaldehyde benzyl 2-methoxyethyl acetalFL/FR
 acetaldehyde dihexyl acetalFL/FR
2-acetyl-3-methyl pyrazineFL/FR
 allyl tiglateFL
 butyl 2-methyl butyrateFL/FR
isobutyl mercaptanFL
2-(2-butyl)-4,5-dimethyl-3-thiazolineFL
beta-cyclocitralFL/FR
2-cyclopentyl cyclopentanoneFL/FR
alpha-decalactoneFL/FR
(E,E)-2,4-dodecadien-1-ol 
 ethyl 3-(furfuryl thio) propionateFL
 ethyl 3-acetoxyhexanoateFL/FR
2-ethyl-4,5-dimethyl oxazoleFL
(E,E)-2,4-heptadien-1-olFL
(Z)-3-hexen-1-yl (E)-2-hexenoateFL/FR
(Z)-3-hexen-1-yl (E)-crotonateFL/FR
(E)-4-hexenalFL
2-hexenalFL
2-hexenal diethyl acetalFL
2-hexenyl acetateFL/FR
 hexyl (E)-2-hexenoateFL
 hexyl propionateFL/FR
 linalyl hexanoateFL/FR
 methyl (E)-2-hexenoateFL/FR
 methyl 2-hexenoateFL/FR
 methyl 4-pentenoateFL
(E)-methyl geranateFL/FR
2-methyl thiazoleFL
4-(methyl thio) butanolFL
2-methyl-2-octenalFL
(E)-2-methyl-2-octenalFL
2-methyl-3-(methyl thio) pyrazineFL/FR
3-methyl-3-pentanolFL
5-methyl-5-hexen-2-oneFL/FR
2-methyl-5-methoxythiazoleFL
(E,E)-3,5-octadien-2-oneFL
4-phenyl-2-butyl acetateFL/FR
 prenyl hexanoateFL/FR
alpha-isopropyl phenyl acetaldehydeFL/FR
2-isopropyl-3-(methyl thio) pyrazineFL
(E)-tiglaldehydeFL/FR
alliaceous
2-methyl thioacetaldehydeFL
 tropical thiazoleFL/FR
berry
 heptyl isobutyrateFL/FR
cinnamon
 sorbyl isobutyrateFL/FR
citrus
 cognac heptanoneFL/FR
coffee
 methyl furfuryl disulfideFL/FR
cooling
 manzanate (Givaudan)FL/FR
earthy
1-hexen-3-yl acetateFL
estery
 ethyl acetoacetateFL/FR
fatty
3-decen-2-oneFL/FR
 ethyl (E)-4-decenoateFL/FR
(E,E)-2,4-heptadienalFL
2-octen-1-olFL/FR
(E)-2-octenoic acidFL
floral
 citronellyl propionateFL/FR
(E)-geranyl acetoneFL/FR
 papaya isobutyrateFL/FR
fruity
isoamyl benzoateFL/FR
 amyl hexanoateFL/FR
isoamyl octanoateFL/FR
 berry pentadienoateFL/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 methyl-para-tolyl glycidateFL/FR
 furfuryl propionateFL
2-heptanolFL/FR
 hexanal propylene glycol acetalFL/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
 hexyl hexanoateFL/FR
 methyl (E)-3-nonenoateFL
 methyl 3-nonenoateFL/FR
 methyl heptanoateFL/FR
 methyl valerateFL/FR
 octen-1-yl cyclopentanoneFL/FR
 pineapple pentenoateFL/FR
isopropyl 2-methyl butyrateFL/FR
 tetrahydrofurfuryl butyrateFL/FR
green
 allyl butyrateFL/FR
isoamyl isovalerateFL/FR
 cortex pyridineFL/FR
 dihydroxyacetophenone (mixed isomers)FL
 geranium thiazoleFL/FR
 geranyl isovalerateFL/FR
(E)-2-heptenalFL
(Z)-4-heptenalFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
(E)-2-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl formateFL/FR
(Z)-3-hexen-1-yl hexanoateFL/FR
(E)-2-hexen-1-yl hexanoateFL/FR
(Z)-3-hexen-1-yl isovalerateFL/FR
(Z)-3-hexen-1-yl lactateFL/FR
(Z)-3-hexen-1-yl phenyl acetateFL/FR
(E)-2-hexen-1-yl propionateFL/FR
(Z)-3-hexen-1-yl pyruvateFL/FR
(Z)-3-hexen-1-yl tiglateFL/FR
(E)-2-hexen-1-yl valerateFL/FR
(Z)-3-hexen-1-yl valerateFL/FR
 hexyl (E)-tiglateFL/FR
 hexyl butyrateFL/FR
 hexyl isobutyrateFL/FR
 hexyl isovalerateFL/FR
 hexyl octanoateFL/FR
 melon nonenoateFL/FR
 methyl 2-undecynoateFL
 methyl octanoateFL/FR
 methyl R-3-acetoxyhexanoate 
2-methyl valeraldehydeFL/FR
3-(5-methyl-2-furyl) butanalFL
2,6-nonadien-1-olFL/FR
2,4-octadienalFL
4-penten-1-yl acetateFL
1-penten-3-olFL/FR
(E)-2-pentenalFL/FR
2-pentyl furanFL/FR
 phenoxyethyl isobutyrateFL/FR
2-propyl pyrazineFL
isopropyl tiglateFL/FR
 propylene glycol acetone ketalFL
herbal
3-mercapto-3-methyl butanolFL
juicy
 lychee mercaptan acetateFL/FR
malty
 yeast thiazolineFL
metallic
4-hexenolFL/FR
3-(methyl thio) hexanolFL/FR
minty
 thiogeraniolFL/FR
mushroom
1-octen-3-olFL/FR
musty
2-ethoxythiazoleFL
 hazelnut pyrazineFL/FR
nutty
 acetalFL/FR
3,5-diethyl-2-methyl pyrazineFL
4,5-dimethyl-2-ethyl-3-thiazolineFL/FR
2-methyl thio-3,5 or 6-methyl pyrazineFL/FR
 tetrahydrofurfuryl alcoholFL/FR
2,4,5-trimethyl thiazoleFL/FR
 vinyl sulfurolFL/FR
onion
2-methyl-1,3-dithiolaneFL
potato
 mesityl oxideFL/FR
rummy
 ethyl pyruvateFL/FR
(E)-2-hexen-1-yl formateFL/FR
sour
3-methyl valeric acidFL
sulfurous
 buchu mercaptanFL/FR
 furfuryl methyl sulfideFL
 grapefruit menthaneFL/FR
 methyl 2-methyl-3-furyl disulfideFL
 methyl benzyl disulfideFL
 methyl thiomethyl butyrateFL
 potato butanoneFL
tomato
 methionalFL/FR
tropical
3-mercaptohexyl butyrateFL
vegetable
1-furfuryl pyrroleFL/FR
 methyl 3-(methyl thio) propionateFL/FR
 radish isothiocyanateFL
waxy
isoamyl butyrateFL/FR
9-decenoic acidFL/FR
(Z)-6-nonen-1-olFL/FR
 octyl 2-methyl butyrateFL/FR
whiskey
3-methyl-1-pentanolFL/FR
 
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Potential Uses:
 appleFR
 bananaFR
 fruit tropical fruit 
 grapeFR
 grass 
 greenFR
 guavaFR
 papayaFR
 passion fruitFR
 pineappleFR
 quinceFR
 raspberryFR
 saffronFR
 strawberryFR
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 brandy apple brandy
Search  Picture
 daileb
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 guava fruit
Search Trop  Picture
 papaya mountain papaya
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 passion fruit juice
Search Trop  Picture
 quince fruit
Search Trop  Picture
 soursop
Search Trop  Picture
 wine red wine
Search  Picture
 wine white wine
Search  Picture
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Synonyms:
 ethyl hex-2-enoate
 hex-2-enoic acid ethyl ester
2-hexenoic acid ethyl ester
2-hexenoic acid, ethyl ester
2-hexenoic acid, ethylester
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Articles:
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