cis-3-Hexenyl hexanoate Eight Chongqing Chemdad Co. ，Ltd

Product

cis-3-Hexenyl hexanoate

CAS No.：31501-11-8

Other grades of this product :

cis-3-Hexenyl hexanoate Basic information

Product Name:	cis-3-Hexenyl hexanoate
Synonyms:	CIS-HEX-3-ENYL HEXANOATE;CIS-3-HEXENYL HEXANOATE;CIS-3-HEXENYL CAPROATE;CIS-3-HEXEN-1-YL N-HEXANOATE;HEXENYL-CIS-3-CAPROATE;HEXENYL-CIS-3-HEXANOATE;FEMA 3403;C3 HEXENYL CAPROATE
CAS:	31501-11-8
MF:	C12H22O2
MW:	198.3
EINECS:	250-661-6
Product Categories:	Alphabetical Listings;Flavors and Fragrances;G-H
Mol File:	31501-11-8.mol

cis-3-Hexenyl hexanoate Chemical Properties

Melting point	17.88°C (estimate)
Boiling point	115 °C15 mm Hg(lit.)
density	0.88 g/mL at 25 °C(lit.)
refractive index	n20/D 1.473(lit.)
FEMA	3403 \| CIS-3-HEXENYL HEXANOATE
Fp	220 °F
storage temp.	Inert atmosphere,Room Temperature
form	clear liquid
color	Colorless to Almost colorless
Specific Gravity	0.880
JECFA Number	165
CAS DataBase Reference	31501-11-8(CAS DataBase Reference)
NIST Chemistry Reference	Hexanoic acid, 3-hexenyl ester, (z)-(31501-11-8)
EPA Substance Registry System	(Z)-3-Hexenyl hexanoate (31501-11-8)

Safety Information

Hazard Codes	Xi
Risk Statements	36/37/38
Safety Statements	26-36
WGK Germany	2
RTECS	MO8380000
HS Code	29159000

MSDS Information

Provider	Language
SigmaAldrich	English

cis-3-Hexenyl hexanoate Usage And Synthesis

Description	cis-3-Hexenyl hexanoate has a powerful, diffusive fruity-green odor.1 It is reminiscent of pear. May be synthesized by azeotropic esterification of ds-3-hexanol with n-hexanoic acid.
Chemical Properties	cis-3-Hexenyl hexanoate has a powerful, diffusive fruity-green odor, reminiscent of pear.
Occurrence	Reported found among the high-boiling components in green tea; also as a component in the volatile fraction of tabasco pepper (Capsicum frutescens). Also reported found in orange peel oil, guava, corn mint oil, passion fruit and juice, plum, plumcot, starfruit, mango, quince, beli (Aegle marmelos Correa), babaco fruit (Carica pentagona Heilborn), nectarine and black choke berry
Preparation	By azeotropic esterification of cis-3-hexanol with n-hexanoic acid
Taste threshold values	Taste characteristics at 20 ppm: green, fruity, waxy and sweet with a berry and tropical nuance

cis-3-Hexenyl hexanoate Preparation Products And Raw materials

Raw materials

Hexanoic acid-->1-Hexanol

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