CIS-3-HEXENOIC ACID Property

Melting point:

12°C

Boiling point:

106-110°C/16mmHg

Density 

0.9640

refractive index 

1.4935

FEMA 

3170 | 3-HEXENOIC ACID

pka

4.51±0.10(Predicted)

JECFA Number

317

LogP

1.60

EPA Substance Registry System

3-Hexenoic acid (4219-24-3)

Safety

HS Code 

29161995

Toxicity

mouse,LD50,intraperitoneal,1840mg/kg (1840mg/kg),Journal of Pharmacy and Pharmacology. Vol. 21, Pg. 85, 1969.

Hazard and Precautionary Statements (GHS)

Symbol(GHS)

Signal word

Danger

Hazard statements

H314Causes severe skin burns and eye damage

Precautionary statements

P260Do not breathe dust/fume/gas/mist/vapours/spray.

P264Wash hands thoroughly after handling.

P264Wash skin thouroughly after handling.

P280Wear protective gloves/protective clothing/eye protection/face protection.

P301+P330+P331IF SWALLOWED: Rinse mouth. Do NOT induce vomiting.

P303+P361+P353IF ON SKIN (or hair): Remove/Take off Immediately all contaminated clothing. Rinse SKIN with water/shower.

P304+P340IF INHALED: Remove victim to fresh air and Keep at rest in a position comfortable for breathing.

P305+P351+P338IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses, if present and easy to do. Continuerinsing.

P310Immediately call a POISON CENTER or doctor/physician.

P321Specific treatment (see … on this label).

P363Wash contaminated clothing before reuse.

P405Store locked up.

P501Dispose of contents/container to..…

CIS-3-HEXENOIC ACID Chemical Properties,Usage,Production

Description

May be synthesized by condensation of butyraldehyde and malonic acid; also formed during the distillation of ethyl paraconic acid.

Chemical Properties

clear colorless to light yellow liquid

Chemical Properties

3-Hexenoic acid has a diffusive, cheese odor, mildly fruity.

Occurrence

Reported found in yellow passion fruit, raspberry, hop oil, beer, white wine, cocoa, kiwifruit and black choke cherry.

Definition

ChEBI: A hexenoic acid with the double bond at position 3.

Preparation

By condensation of butyraldehyde and malonic acid; also formed during the distillation of ethyl paraconic acid.

Taste threshold values

Taste characteristics at 50 ppm: green, dairy-like with a vegetable and melon nuance.