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W343005

Sigma-Aldrich

4-Hexen-1-ol

≥96%, predominantly trans, FG

Synonym(s):

4-Hexen-1-ol, predominantly trans

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About This Item

Linear Formula:
CH3CH=CH(CH2)3OH
CAS Number:
Molecular Weight:
100.16
FEMA Number:
3430
EC Number:
Council of Europe no.:
2295
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
2.074
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002

Assay

≥96%

refractive index

n20/D 1.439 (lit.)

bp

159-160 °C (lit.)

density

0.851 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

green; musty; herbaceous; tomato

SMILES string

C\C=C\CCCO

InChI

1S/C6H12O/c1-2-3-4-5-6-7/h2-3,7H,4-6H2,1H3/b3-2+

InChI key

VTIODUHBZHNXFP-NSCUHMNNSA-N

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General description

4-Hexen-1-ol is a volatile flavor alcohol that is reported to occur in banana.

Pictograms

Exclamation mark

Signal Word

Warning

Hazard Statements

Precautionary Statements

Hazard Classifications

Eye Irrit. 2

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

141.8 °F - closed cup

Flash Point(C)

61 °C - closed cup


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’.

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Penicillin acylase-mediated synthesis of 2-acetyl-1-pyrroline and of 2-propionyl-1-pyrroline, key roast-smelling odorants in food. Inclusion complexes with ?-cyclodextrin and their NMR and MS characterization.
Favino TF, et al.
The Journal of Organic Chemistry, 61(25), 8975-8979 (1996)

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