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224707

Sigma-Aldrich

cis-2-Hexen-1-ol

95%

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About This Item

Fórmula lineal:
CH3CH2CH2CH=CHCH2OH
Número de CAS:
928-94-9
Peso molecular:
100.16
Beilstein/REAXYS Number:
1719708
EC Number:
213-190-7
MDL number:
MFCD00063209
UNSPSC Code:
12352100
PubChem Substance ID:
24853451
NACRES:
NA.22

vapor density

>1 (vs air)

assay

95%

refractive index

n20/D 1.441 (lit.)

bp

166 °C (lit.)

density

0.847 g/mL at 25 °C (lit.)

functional group

hydroxyl

SMILES string

[H]\C(CO)=C(/[H])CCC

InChI

1S/C6H12O/c1-2-3-4-5-6-7/h4-5,7H,2-3,6H2,1H3/b5-4-

InChI key

ZCHHRLHTBGRGOT-PLNGDYQASA-N

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General description

cis-2-hexen-1-ol has been quantitated in grape berries by a novel and portable gas chromatograph (GC, zNosetrade mark).

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Warning

hcodes

H226,H319

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk_germany

WGK 3

flash_point_f

138.9 °F - closed cup

flash_point_c

59.4 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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Certificados de análisis (COA)

Lot/Batch Number
02822TC
13002PG
12507KN
06409DR
05029HF

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Peter Watkins et al.
Talanta, 70(3), 595-601 (2008-10-31)
A novel and portable gas chromatograph (GC, zNosetrade mark) has been evaluated for the measurement in grape berries of selected six-carbon compounds; namely, hexanal, cis-2-hexen-1-ol, cis-3-hexen-1-ol and trans-2-hexenal. The zNosetrade mark is a handheld GC which uses purge and trap
Xiaotong Lyu et al.
Food chemistry, 346, 128914-128914 (2021-01-09)
The antioxidants sulfur dioxide (50 ppm) and ascorbic acid (100 ppm) were added to grapes soon after harvest at crushing. The chemical composition and sensory profile of Sauvignon Blanc, Pinot Gris and Chardonnay wines were examined, made from grapes collected at three
Leandro Dias Araujo et al.
Food research international (Ottawa, Ont.), 98, 79-86 (2017-06-15)
Elemental sulfur is a fungicide traditionally used to control Powdery Mildew in the production of grapes. The presence of sulfur residues in grape juice has been associated with increased production of hydrogen sulfide during fermentation, which could take part in
Béla P Molnár et al.
Frontiers in physiology, 9, 323-323 (2018-04-19)
Insects use sensitive olfactory systems to detect relevant host volatiles and avoid unsuitable hosts in a complex environmental odor landscape. Insects with short lifespans, such as gall midges (Diptera: Cecidomyiidae), are under strong selection pressure to detect and locate suitable
Kye Chung Park et al.
Journal of insect physiology, 78, 33-46 (2015-05-06)
Phytophagous insects detect volatile compounds produced by host and non-host plants, using species-specific sets of olfactory receptor neurons (ORNs). To investigate the relationship between the range of host plants and the profile of ORNs, single sensillum recordings were carried out
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