Skip to Content
Merck
All Photos(1)

Key Documents

W317100

Sigma-Aldrich

cis-3-Hexenyl acetate

natural, ≥95%, FG

Synonym(s):

(3Z)-3-Hexen-1-ol acetate, (3Z)-C-3-Hexenyl acetate, Leaf acetate

Sign Into View Organizational & Contract Pricing


About This Item

Linear Formula:
CH3CO2CH2CH2CH=CHC2H5
CAS Number:
Molecular Weight:
142.20
FEMA Number:
3171
EC Number:
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
9.197
NACRES:
NA.21

grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

Agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

Assay

≥95%

refractive index

n20/D 1.427 (lit.)

bp

75-76 °C/23 mmHg (lit.)

density

0.897 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

fresh; green; fruity; sweet

SMILES string

[H]\C(CC)=C(/[H])CCOC(C)=O

InChI

1S/C8H14O2/c1-3-4-5-6-7-10-8(2)9/h4-5H,3,6-7H2,1-2H3/b5-4-

InChI key

NPFVOOAXDOBMCE-PLNGDYQASA-N

Looking for similar products? Visit Product Comparison Guide

General description

cis-3-Hexenylacetate (Leaf acetate) is a volatile compound with a citrus, passion fruit, and flowery aroma . As a flavor and fragrance ingredient, it is commonly used in food, beverages, and perfumes. Leaf acetate is used to flavor alcoholic beverages(2).

Application

cis-3-Hexenyl acetate:
  • Contribute to the complex aroma of olive oil.
  • Found to be one of the key compounds for strawberry taste and aroma.

Pictograms

Flame

Signal Word

Warning

Hazard Statements

Hazard Classifications

Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 2

Flash Point(F)

134.6 °F

Flash Point(C)

57 °C


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Customers Also Viewed

The role of phenolic compounds on olive oil aroma release
Genovese A, et al.
Food Research International, 112, 319-327 (2018)
Quality assessment of strawberries (Fragaria species)
Azodanlou R, et al.
Journal of Agricultural and Food Chemistry, 51(3), 715-721 (2003)
Influence of the cultivation system in the aroma of the volatile compounds and total antioxidant activity of passion fruit
Janzantti NS, et al.
LWT--Food Science and Technology, 46(2), 511-518 (2012)

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service