cis-3-Hexenyl Acetate Property

Boiling point:

75-76 °C23 mm Hg(lit.)

Density 

0.897 g/mL at 25 °C(lit.)

vapor pressure 

2.14hPa at 25℃

refractive index 

n20/D 1.427(lit.)

FEMA 

3171 | CIS-3-HEXEN-1-YL ACETATE

Flash point:

135 °F

storage temp. 

Inert atmosphere,Room Temperature

color 

Colorless to Almost colorless

Odor

at 10.00 % in dipropylene glycol. fresh green sweet fruity banana apple grassy

Odor Type

green

Water Solubility 

1.11g/L at 20℃

JECFA Number

134

BRN 

1721854

LogP

2.7 at 30℃

CAS DataBase Reference

3681-71-8(CAS DataBase Reference)

NIST Chemistry Reference

3-Hexen-1-ol, acetate, (Z)-(3681-71-8)

EPA Substance Registry System

3-Hexen-1-ol, acetate, (3Z)- (3681-71-8)

Safety

Risk Statements 

36/38-10

Safety Statements 

26-36-24/25

RIDADR 

UN 3272 3/PG 3

WGK Germany 

2

RTECS 

MP8425050

TSCA 

Yes

HazardClass 

3

PackingGroup 

III

HS Code 

29153900

Toxicity

Both the acute oral LD₅₀ value in rats and the acute dermal LD₅₀ value in rabbits exceeded 5 g/kg (Wohl, 1974).

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Warning

Hazard statements

H226Flammable liquid and vapour

Precautionary statements

P210Keep away from heat/sparks/open flames/hot surfaces. — No smoking.

P233Keep container tightly closed.

P240Ground/bond container and receiving equipment.

P241Use explosion-proof electrical/ventilating/lighting/…/equipment.

P242Use only non-sparking tools.

P243Take precautionary measures against static discharge.

cis-3-Hexenyl Acetate Chemical Properties,Usage,Production

Description

cis-3-Hexen-1 -y 1-acetate has a powerful green, floral note reminiscent of banana. It may be prepared by acetylation of the corresponding alcohol.

Chemical Properties

Colorless liquid

Chemical Properties

(Z)-3-Hexenyl Acetate has been identified in many fruit aromas and green tea. It is a prototype for green odors and is often used in combination with (Z)-3-hexenol.

Chemical Properties

cis-3-Hexen-1-yl acetate has a powerful, green, fruity, floral note reminiscent of banana.

Occurrence

Reported found in apple, bilberry, guava, strawberry, black and green tea, yellow and purple passion fruit, citrus peel oils, melon, peach, raspberry, pear, pineapple, melon, celery, tomato, corn mint oil, spearmint oil, brandies, grape wines, soybeans, olive, plum, plumcot, starfruit, mango, cauliflower, dill, lovage, corn oil, nectarines, Chinese quince and chamomile oil.

Uses

Leaf Acetate increased leaf-feeding herbivores’ egg predation rates by a generalist predator. As a consequence, a plant could reduce the number of herbivores by more than 90% by releasing volatiles.

Preparation

By acetylation of the corresponding alcohol

Definition

ChEBI: An acetate ester that results from the formal condensation of acetic acid with (Z)-hex-3-en-1-ol.
In dilutions below 10 ppm, it produces very pleasant fruity-green flavours, and its taste individually at concentrations below 2 ppm is distinctly Banana-1ike. Very interesting combination flavors can be created with this ester and a few other chemicals: A concentration of about 1 ppm of cis-3-Hexenyl acetate in the presence of 0.05 ppm Allyl-iso-thiocyanate (Allyl mustard oil) will produce a distinct note of unripe Banana with the sharp greenness and the fruity notes unmistakably identifiable as Banana and absolutely no impression of Mustard. The two materials separately at the concentrations indicated give very weak and incomplete flavor pictures. However, this ester finds considerable use in perfumes, where it may lend pleasant and natural freshness to delicate florals (Muguet, Lilac, Narcisse, etc.) and participate in creating true-to-nature, foliage-green topnotes in other fragrance types. The ester is most likely to supersede the less stable and less natural-smelling Alkyl acetylenic esters, slowly being abandoned in modern perfumery.

Taste threshold values

Taste characteristics at 10 ppm: green, fruity, apple and pear with fresh tropical nuances

Synthesis Reference(s)

Canadian Journal of Chemistry, 65, p. 2327, 1987 DOI: 10.1139/v87-388

Flammability and Explosibility

Flammable