heptanal 2,3-butane diol acetal
2-hexyl-4,5-dimethyl-1,3-dioxolane
 
Notes:
Used as a food additive [EAFUS]
  • BOC Sciences
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      Product(s):
      6454-22-4 2-Hexyl-4,5-dimethyl-1,3-dioxolane
       
  • R C Treatt & Co Ltd
    • R C Treatt and Co Ltd
      Innovative ingredient solutions
      World-leading innovative ingredient solutions provider for the flavour, fragrance and FMCG industries.
      We offer innovative and trend-setting product concepts for our customers, collaborating with them to create true value for their products.
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      Product(s):
      2-Hexyl-4,5-dimethyl-1,3-dioxolane NI, Kosher
      the odour and flavour description of this product can vary considerably depending on purity. Like all acetals, it is unstable in aqueous acid media (e.g., beverages) where it reverts to the corresponding aldehyde and alcohols. In general, such acetals retain some of the flavour profile of the parent aldehyde, but are much weaker. As molecular weight and chain length increase the acetals move from alcoholic-green-nutty to green-fruity-cognac and finally to oily, waxy, weak green, floral and citrus. Such acetals are often generated "in situ" in flavours containing the parent aldehyde and corresponding alcohols (especially catalysed by the presence of acids). Where several aldehydes & alcohols are present, a multiplicity of such acetals may be formed. We believe that for this reason the EC Register list attempts to include all such acetals that are normally found in compounded flavours. It is reported that few such acetals are added deliberately to flavours.
       
       
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CAS Number: 6454-22-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 229-261-0
FDA UNII: SI7098BB5P
Nikkaji Web: J225.128K
XlogP3-AA: 3.60 (est)
Molecular Weight: 186.29474000
Formula: C11 H22 O2
BioActivity Summary: listing
NMR Predictor: Predict (works with chrome or firefox)
Category: flavoring 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
Pubchem Patents: Search
JECFA Food Flavoring: 1712  2-hexyl-4,5-dimethyl-1,3-dioxolane
FLAVIS Number: 06.089 (Old)
DG SANTE Food Flavourings: 06.089  2-hexyl-4,5-dimethyl-1,3-dioxolane
FEMA Number: 4048  2-hexyl-4,5-dimethyl-1,3-dioxolane
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):6454-22-4 ; 2-HEXYL-4,5-DIMETHYL-1,3-DIOXOLANE
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Physical Properties:
Appearance: colorless clear liquid (est)
Assay: 96.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.87600 to 0.88600 @  25.00 °C.
Pounds per Gallon - (est).: 7.289 to  7.372
Refractive Index: 1.42500 to 1.43000 @  20.00 °C.
Boiling Point: 101.00 °C. @ 9.00 mm Hg
Boiling Point: 218.00 to  219.00 °C. @ 760.00 mm Hg
Acid Value: 1.00 max. KOH/g
Vapor Pressure: 0.190000 mmHg @ 25.00 °C. (est)
Flash Point: 177.00 °F. TCC ( 80.56 °C. )
logP (o/w): 3.701 (est)
Soluble in:
 alcohol
 water, 63.9 mg/L @ 25 °C (est)
Insoluble in:
 water
Similar Items: note
acetaldehyde 2,3-butane diol acetal
anisaldehyde 2,3-butane diol acetal
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Organoleptic Properties:
 
Odor Type: creamy
 
Odor Strength: medium ,
recommend smelling in a 10.00 % solution or less
 
 creamy  dairy  fruity  green  
Odor Description:
at 10.00 % in dipropylene glycol. 
creamy dairy fruity green
 
 
Flavor Type: green
 
 green  nutty  fruity  cognac  oily  waxy  citrus  
Taste Description:
green nutty fruity cognac oily waxy citrus
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
BOC Sciences
For experimental / research use only.
2-Hexyl-4,5-dimethyl-1,3-dioxolane
Parchem
heptanal 2,3-butane diol acetal
R C Treatt & Co Ltd
2-Hexyl-4,5-dimethyl-1,3-dioxolane
NI, Kosher
Odor: odour and flavour description of this product can vary considerably depending on purity
Use: the odour and flavour description of this product can vary considerably depending on purity. Like all acetals, it is unstable in aqueous acid media (e.g., beverages) where it reverts to the corresponding aldehyde and alcohols. In general, such acetals retain some of the flavour profile of the parent aldehyde, but are much weaker. As molecular weight and chain length increase the acetals move from alcoholic-green-nutty to green-fruity-cognac and finally to oily, waxy, weak green, floral and citrus. Such acetals are often generated "in situ" in flavours containing the parent aldehyde and corresponding alcohols (especially catalysed by the presence of acids). Where several aldehydes & alcohols are present, a multiplicity of such acetals may be formed. We believe that for this reason the EC Register list attempts to include all such acetals that are normally found in compounded flavours. It is reported that few such acetals are added deliberately to flavours.
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Safety Information:
 
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: flavoring agents
Recommendation for heptanal 2,3-butane diol acetal usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.012 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): ND (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 3900 (μg/person/day)
Threshold of Concern:90 (μg/person/day)
Structure Class: III
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: 21
Click here to view publication 21
 average usual ppmaverage maximum ppm
baked goods: 5.0000010.00000
beverages(nonalcoholic): 2.000004.00000
beverages(alcoholic): 2.000004.00000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 3.000006.00000
fruit ices: --
gelatins / puddings: 2.000004.00000
granulated sugar: --
gravies: --
hard candy: 3.000006.00000
imitation dairy: 2.000004.00000
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: 2.000004.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: 2.000004.00000
soft candy: 3.000006.00000
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/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 7.0000035.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 5.0000025.00000
Edible ices, including sherbet and sorbet (03.0): 10.0000050.00000
Processed fruit (04.1): 7.0000035.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 10.0000050.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 5.0000025.00000
Bakery wares (07.0): 10.0000050.00000
Meat and meat products, including poultry and game (08.0): 2.0000010.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.0000010.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 5.0000025.00000
Foodstuffs intended for particular nutritional uses (13.0): 10.0000050.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 5.0000025.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 10.0000050.00000
Ready-to-eat savouries (15.0): 20.00000100.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 5.0000025.00000
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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):
Scientific Opinion on Flavouring Group Evaluation 92 (FGE.92): Consideration of aliphatic acyclic diols, triols, and related substances evaluated by JECFA (68th meeting) structurally related to aliphatic primary and secondary saturated and unsaturated alcohols, aldehydes, acetals, carboxylic acids and esters containing an additional oxygenated functional group and lactones evaluated by EFSA in FGE.10Rev1 (2009)
View page or View pdf
EPI System: View
EPA Substance Registry Services (TSCA): 6454-22-4
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 94886
National Institute of Allergy and Infectious Diseases: Data
 2-hexyl-4,5-dimethyl-1,3-dioxolane
Chemidplus: 0006454224
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References:
 2-hexyl-4,5-dimethyl-1,3-dioxolane
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 94886
Pubchem (sid): 135050700
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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 Substances Added to Food (formerly EAFUS): View
HMDB (The Human Metabolome Database): HMDB32325
FooDB: FDB009575
ChemSpider: View
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Potential Blenders and core components note
 
For Odor
No odor group found for these
 ethyl (R)-2-methyl butyrateFL/FR
acidic
2-ethyl butyric acidFL/FR
aldehydic
 acetyl nonyrylFL/FR
animal
 methyl (E)-2-octenoateFL/FR
balsamic
isoamyl benzoateFL/FR
buttery
 acetoinFL/FR
 acetyl butyrylFL/FR
 acetyl isobutyrylFL/FR
 acetyl propionylFL/FR
 butter oil CO2 extractFL/FR
 butyl butyryl lactateFL/FR
caramellic
2-oxobutyric acidFL/FR
 levulinic acidFL/FR
 strawberry furanone acetateFL/FR
cheesy
 butyric acidFL/FR
chocolate
 cocoa hexenalFL/FR
2-methoxy-3-methyl pyrazineFL/FR
citrus
2-heptanolFL/FR
coconut
delta-decalactoneFL/FR
delta-2-dodecenolactoneFL/FR
delta-nonalactoneFL/FR
delta-octalactoneFL/FR
gamma-octalactoneFL/FR
delta-undecalactoneFL/FR
creamy
 butyl lactateFL/FR
gamma-butyrolactoneFL/FR
 creamy lactoneFL/FR
3-heptyl dihydro-5-methyl-2(3H)-furanoneFL/FR
para-vanillic acidFL/FR
para-vanillyl alcoholFL/FR
earthy
 methyl undecylenateFL/FR
1-nonen-3-olFL/FR
 cyclohexyl formateFL/FR
fatty
(Z)-dairy lactoneFL/FR
2,4-decadien-1-olFL/FR
(E,E)-2,4-decadien-1-olFL/FR
3-decen-2-oneFL/FR
 ethyl undecylenateFL/FR
 methyl (E)-2-hexenoateFL/FR
 methyl 2-hexenoateFL/FR
4-methyl octanoic acidFL/FR
fermented
 butyl laevo-lactateFL/FR
floral
 boronia absoluteFL/FR
 boronia absolute replacerFL/FR
 dihydrocarvyl acetateFL/FR
(±)-2,3-dihydrofarnesolFL/FR
(E)-geranyl acetoneFL/FR
 geranyl formateFL/FR
 geranyl isobutyrateFL/FR
 hexyl lactateFL/FR
 hexyl nonanoateFL/FR
(Z)-jasmoneFL/FR
para-methyl benzyl acetateFL/FR
 papaya isobutyrateFL/FR
fruity
 acetoin acetateFL/FR
 allyl 2-ethyl butyrateFL/FR
 allyl butyrateFL/FR
isoamyl butyrateFL/FR
isobutyl octanoateFL/FR
isobutyl propionateFL/FR
 cherry pentenoateFL/FR
 cinnamyl hexanoateFL/FR
2-cyclopentyl cyclopentanoneFL/FR
gamma-decalactoneFL/FR
 diethyl malonateFL/FR
 dimethyl succinateFL/FR
 ethyl (E)-3-hexenoateFL/FR
 ethyl 2-hexenoateFL/FR
 ethyl 2-octenoateFL/FR
 ethyl acetoacetateFL/FR
 ethyl bicyclo(2.2.1)-5-heptene-2-carboxylateFL/FR
 ethyl levulinateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
(E,E)-ethyl sorbateFL/FR
 farnesyl acetoneFL/FR
 geranyl ethyl etherFL/FR
 geranyl isovalerateFL/FR
2-heptyl butyrateFL/FR
 heptyl isobutyrateFL/FR
2-hexen-1-olFL/FR
(E)-3-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl anthranilateFL/FR
(Z)-3-hexen-1-yl isobutyrateFL/FR
 hexyl (E)-tiglateFL/FR
 hexyl acetateFL/FR
 hexyl isovalerateFL/FR
 hexyl propionateFL/FR
 hexyl valerateFL/FR
 methyl (Z)-5-octenoateFL/FR
 methyl 3-nonenoateFL/FR
 methyl heptanoateFL/FR
 methyl octadienoateFL/FR
 methyl valerateFL/FR
3-methyl-2-butenalFL/FR
 octen-1-yl cyclopentanoneFL/FR
 octyl butyrateFL/FR
2-pentyl furanFL/FR
3-phenyl propyl hexanoateFL/FR
4-phenyl-2-butyl acetateFL/FR
 pineapple pentenoateFL/FR
 prenyl hexanoateFL/FR
(E,E)-sorbyl butyrateFL/FR
 sorbyl butyrateFL/FR
 tetrahydrofurfuryl butyrateFL/FR
 tropical thiazoleFL/FR
 tropical trithianeFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
green
 acetaldehyde benzyl 2-methoxyethyl acetalFL/FR
 actinidia chinensis fruit extractFL/FR
isobutyl benzyl carbinolFL/FR
 butyl heptanoateFL/FR
isobutyl methyl ketoneFL/FR
green cognac oilFL/FR
alpha-decalactoneFL/FR
 ethyl (E)-2-hexenoateFL/FR
 ethyl (E)-4-decenoateFL/FR
 green note propionateFL/FR
(Z)-4-hepten-1-olFL/FR
(Z)-4-heptenalFL/FR
(Z)-4-heptenal diethyl acetalFL/FR
 heptyl formateFL/FR
(Z)-3-hexen-1-yl 2-methyl butyrateFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
(E)-2-hexen-1-yl butyrateFL/FR
(Z)-3-hexen-1-yl hexanoateFL/FR
(E)-2-hexen-1-yl isovalerateFL/FR
(Z)-3-hexen-1-yl isovalerateFL/FR
(E)-2-hexen-1-yl propionateFL/FR
(Z)-3-hexen-1-yl propionateFL/FR
(Z)-3-hexen-1-yl valerateFL/FR
(E)-2-hexen-1-yl valerateFL/FR
(E)-2-hexenal propylene glycol acetalFL/FR
3-hexenyl acetateFL/FR
 hexyl isobutyrateFL/FR
 hexyl octanoateFL/FR
 manzanate (Givaudan)FL/FR
 melon nonenoateFL/FR
(E)-2-pentenalFL/FR
 propylene acetalFL/FR
(E,E)-sorbyl isobutyrateFL/FR
 sorbyl isobutyrateFL/FR
 thiogeraniolFL/FR
herbal
 matricaria chamomilla flower oilFL/FR
(1S,5R)-myrtenyl acetateFL/FR
3-octyl acetateFL/FR
 tagete oil indiaFL/FR
 viridiflorolFL/FR
minty
 carvyl acetateFL/FR
mushroom
3-octen-2-olFL/FR
2-methyl-3-propyl pyrazineFL/FR
oily
 butter acidsFL/FR
 petal pyranoneFL/FR
 cinnamyl propionateFL/FR
4-methyl 4-mercaptopentan-2-one 1% solutionFL/FR
sweet
 vanilla oleoresin baliFL/FR
tonka
6-amyl-alpha-pyroneFL/FR
 mint lactoneFL/FR
vanilla
ortho-dimethyl hydroquinoneFL/FR
 ethyl vanillinFL/FR
 ethyl vanillin isobutyrateFL/FR
 ethyl vanillin propylene glycol acetalFL/FR
 vanillinFL/FR
 vanillin propylene glycol acetalFL/FR
 vanillyl acetateFL/FR
 vanillyl isobutyrateFL/FR
 vanillylidene acetoneFL/FR
vegetable
 methionalFL/FR
waxy
 allyl nonanoateFL/FR
5(6)-decenoic acidFL/FR
 dodecyl acetateFL/FR
 ethyl octanoateFL/FR
 ethyl palmitateFL/FR
(E)-methyl geranateFL/FR
 methyl laurateFL/FR
 nonanoic acidFL/FR
2-nonanolFL/FR
 octyl 2-methyl butyrateFL/FR
 octyl isobutyrateFL/FR
delta-tetradecalactoneFL/FR
2-tridecanoneFL/FR
 undecanoic acidFL/FR
winey
 methyl 3-acetoxyoctanoateFL/FR
 
For Flavor
 
No flavor group found for these
 acetaldehyde benzyl 2-methoxyethyl acetalFL/FR
 actinidia chinensis fruit juiceFL
 allyl levulinateFL
 allyl methyl trisulfideFL
 allyl tiglateFL
 boronia absolute replacerFL/FR
isobutyl octanoateFL/FR
 cinnamyl hexanoateFL/FR
2-cyclopentyl cyclopentanoneFL/FR
alpha-decalactoneFL/FR
6-decenoic acidFL
2,5-diethyl-4-propyl thiazoleFL
(±)-2,3-dihydrofarnesolFL/FR
ortho-dimethyl hydroquinoneFL/FR
2,5-dithiahexaneFL
delta-2-dodecenolactoneFL/FR
 ethyl (R)-2-methyl butyrateFL/FR
 ethyl 2-(methyl thio) acetateFL
 ethyl 2-hexenoateFL/FR
 ethyl bicyclo(2.2.1)-5-heptene-2-carboxylateFL/FR
 farnesyl acetoneFL/FR
 geranyl ethyl etherFL/FR
2-heptyl butyrateFL/FR
(E)-3-hexenalFL
2-hexenalFL
2-hexenal diethyl acetalFL
(E)-2-hexenal propylene glycol acetalFL/FR
3-hexenyl acetateFL/FR
 hexyl (E)-2-hexenoateFL
 hexyl nonanoateFL/FR
 hexyl propionateFL/FR
 hexyl valerateFL/FR
 methyl (E)-2-hexenoateFL/FR
 methyl 2-hexenoateFL/FR
 methyl 3-acetoxyoctanoateFL/FR
 methyl 3-hydroxybutyrateFL
4-methyl 4-mercaptopentan-2-one 1% solutionFL/FR
3-methyl crotonic acidFL
(E)-methyl geranateFL/FR
 methyl octadienoateFL/FR
S-methyl thiopropionateFL
2-methyl-3-heptanoneFL
(E,E)-3,5-octadien-2-oneFL
3-octyl butyrateFL
4-phenyl-2-butyl acetateFL/FR
 prenyl hexanoateFL/FR
 propylene acetalFL/FR
(E,E)-sorbyl butyrateFL/FR
(E,E)-sorbyl isobutyrateFL/FR
 viridiflorolFL/FR
3-(methyl thio) methyl thiopheneFL
 sorbyl isobutyrateFL/FR
acidic
2-ethyl butyric acidFL/FR
 levulinic acidFL/FR
 propionic acidFL
aldehydic
 acetyl nonyrylFL/FR
alliaceous
 tropical thiazoleFL/FR
amber
isobutyl benzyl carbinolFL/FR
balsamic
 vanillylidene acetoneFL/FR
berry
 heptyl isobutyrateFL/FR
brown
2-oxobutyric acidFL/FR
buttery
 butter oil CO2 extractFL/FR
 butyl laevo-lactateFL/FR
 diacetylFL
cabbage
 methyl 2-thiofuroateFL
caramellic
 strawberry furanone acetateFL/FR
cocoa
 cocoa hexenalFL/FR
coconut
delta-decalactoneFL/FR
(R)-massoia lactoneFL
6-methyl coumarinFL
delta-octalactoneFL/FR
cooling
 manzanate (Givaudan)FL/FR
creamy
 acetoinFL/FR
 acetyl butyrylFL/FR
 acetyl isobutyrylFL/FR
6-amyl-alpha-pyroneFL/FR
 butyl butyryl lactateFL/FR
 creamy lactoneFL/FR
5(6)-decenoic acidFL/FR
2,4-heptadienalFL
 mint lactoneFL/FR
delta-nonalactoneFL/FR
 octyl isobutyrateFL/FR
delta-undecalactoneFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
para-vanillic acidFL/FR
para-vanillyl alcoholFL/FR
dairy
 butyl lactateFL/FR
 methyl (Z)-5-octenoateFL/FR
earthy
1-hexen-3-yl acetateFL
2-methyl-3-propyl pyrazineFL/FR
1-nonen-3-olFL/FR
estery
 ethyl acetoacetateFL/FR
ethereal
 allyl 2-ethyl butyrateFL/FR
fatty
 butter acidsFL/FR
(Z)-dairy lactoneFL/FR
2,4-decadien-1-olFL/FR
(E,E)-2,4-decadien-1-olFL/FR
 ethyl (E)-4-decenoateFL/FR
 ethyl undecylenateFL/FR
 heptyl formateFL/FR
4-methyl octanoic acidFL/FR
 nonanoic acidFL/FR
2,4-octadien-1-olFL
2-tridecanoneFL/FR
floral
2-acetyl-5-methyl thiopheneFL
 cinnamyl propionateFL/FR
 dihydrocarvyl acetateFL/FR
(E)-geranyl acetoneFL/FR
 geranyl isobutyrateFL/FR
(Z)-3-hexen-1-yl anthranilateFL/FR
fruity
 acetoin acetateFL/FR
 acetyl isovalerylFL
 amaretto flavorFL
isoamyl benzoateFL/FR
 boronia absoluteFL/FR
 butyl heptanoateFL/FR
isobutyl propionateFL/FR
 cashew date flavorFL
 cherry pentenoateFL/FR
gamma-decalactoneFL/FR
 diethyl malonateFL/FR
 dimethyl succinateFL/FR
 ethyl (E)-2-hexenoateFL/FR
 ethyl (E)-3-hexenoateFL/FR
 ethyl 2-octenoateFL/FR
 ethyl levulinateFL/FR
 ethyl methyl-para-tolyl glycidateFL/FR
(E,E)-ethyl sorbateFL/FR
2-heptanolFL/FR
3-heptyl dihydro-5-methyl-2(3H)-furanoneFL/FR
2-hexen-1-olFL/FR
(E)-3-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl isobutyrateFL/FR
 hexyl acetateFL/FR
 hexyl lactateFL/FR
 kiwi distillatesFL
 methyl (E)-2-octenoateFL/FR
 methyl 3-nonenoateFL/FR
para-methyl benzyl acetateFL/FR
 methyl heptanoateFL/FR
 methyl valerateFL/FR
3-methyl-2-butenalFL/FR
(Z)-3-nonen-1-yl acetateFL
(Z)-5-octen-1-yl acetateFL
 octen-1-yl cyclopentanoneFL/FR
3-phenyl propyl hexanoateFL/FR
 pineapple pentenoateFL/FR
 sorbyl butyrateFL/FR
 tetrahydrofurfuryl butyrateFL/FR
 tropical trithianeFL/FR
fusel
green cognac oilFL/FR
green
 actinidia chinensis fruit extractFL/FR
 allyl butyrateFL/FR
isobutyl methyl ketoneFL/FR
 cyclohexyl formateFL/FR
3-decen-2-oneFL/FR
 geranyl formateFL/FR
 geranyl isovalerateFL/FR
 green note propionateFL/FR
(Z)-4-hepten-1-olFL/FR
(Z)-4-heptenalFL/FR
(Z)-4-heptenal diethyl acetalFL/FR
(E,E)-2,4-hexadienalFL
(Z)-3-hexen-1-yl 2-methyl butyrateFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
(E)-2-hexen-1-yl butyrateFL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
(Z)-3-hexen-1-yl hexanoateFL/FR
(E)-2-hexen-1-yl isovalerateFL/FR
(Z)-3-hexen-1-yl isovalerateFL/FR
(E)-2-hexen-1-yl propionateFL/FR
(Z)-3-hexen-1-yl propionateFL/FR
(Z)-3-hexen-1-yl valerateFL/FR
(E)-2-hexen-1-yl valerateFL/FR
 hexyl (E)-tiglateFL/FR
 hexyl isobutyrateFL/FR
 hexyl isovalerateFL/FR
 hexyl octanoateFL/FR
 melon nonenoateFL/FR
 methyl 2-undecynoateFL
3-octyl acetateFL/FR
 olive flavorFL
 papaya isobutyrateFL/FR
(E)-2-pentenalFL/FR
2-pentyl furanFL/FR
herbal
 matricaria chamomilla flower oilFL/FR
 tagete oil indiaFL/FR
lactonic
gamma-octalactoneFL/FR
milky
gamma-butyrolactoneFL/FR
6-(5(6)-decenoyl oxy) decanoic acidFL
minty
 carvyl acetateFL/FR
 thiogeraniolFL/FR
mushroom
3-octen-2-olFL/FR
nutty
roasted almond flavorFL
 almond pistachio flavorFL
3,5-diethyl-2-methyl pyrazineFL
2-methoxy-3-methyl pyrazineFL/FR
oily
 petal pyranoneFL/FR
pungent
 acetaldehydeFL
sour
 butyric acidFL/FR
3-methyl valeric acidFL
spicy
 benzylidene acetoneFL
sweet
 vanilla oleoresin baliFL/FR
toasted
 acetyl propionylFL/FR
tomato
 methionalFL/FR
tropical
S-methyl 4-methyl pentane thioateFL
vanilla
 ethyl vanillinFL/FR
 ethyl vanillin isobutyrateFL/FR
 ethyl vanillin propylene glycol acetalFL/FR
 vanillinFL/FR
 vanillin propylene glycol acetalFL/FR
 vanillyl acetateFL/FR
 vanillyl isobutyrateFL/FR
waxy
 allyl nonanoateFL/FR
isoamyl butyrateFL/FR
 dodecyl acetateFL/FR
 ethyl octanoateFL/FR
 ethyl palmitateFL/FR
 furfuryl octanoateFL
 methyl laurateFL/FR
 methyl undecylenateFL/FR
2-nonanolFL/FR
 octyl 2-furoateFL
 octyl 2-methyl butyrateFL/FR
 octyl butyrateFL/FR
delta-tetradecalactoneFL/FR
 undecanoic acidFL/FR
woody
(Z)-jasmoneFL/FR
(1S,5R)-myrtenyl acetateFL/FR
 
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Potential Uses:
 creamFL
 dairyFL
 fruity 
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Occurrence (nature, food, other): note
 not found in nature
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Synonyms:
 aldehyde C-7 2,3-butane diol acetal
 aldehyde C-7 2,3-butanediol acetal
4,5-dimethyl-2-hexyl-1,3-dioxolane
1,3-dioxolane, 2-hexyl-4,5-dimethyl-
1,3-dioxolane, 4, 5-dimethyl-2-hexyl-
1,3-dioxolane, 4,5-dimethyl-2-hexyl-
 heptanal 2,3-butandiol acetal
 heptanal 2,3-butanediol acetal
 hexyl-4,5-dimethyl-1,3-dioxolane
2-hexyl-4,5-dimethyl-1,3-dioxolane
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Articles:
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