(Z)-3-hexen-1-ol Pablo Excaliver

Full Material List

(Z)-hex-3-en-1-ol

Identifiers

CAS (Single)	928-96-1
FEMA	2563
EINECS	213-192-8
Synonyms
JECFA Food Flavoring	315
JECFA Food Additive	N/A
DG SANTE Food Flavourings	02.056 hex-3(cis)-en-1-ol
DG SANTE Food Contact Materials	N/A
FDA UNII	V14F8G75P4
CoE Number	750
XlogP3-AA	N/A
Molecular Weight	100.16084
Molecular Formula	C6 H12 O

Properties

Food Chemicals Codex Listed	Yes
Appearance	colorless clear liquid (est)
Assay	99.00 to 100.00 sum of isomers
Specific Gravity	0.84600 to 0.85000 @ 25.00 °C.
Lbs/Gal (est)	7.040 to 7.073
Refractive Index	1.43600 to 1.45000 @ 20.00 Â°C.
Melting Point	N/A
Boiling Point	156.50 Â°C. @ 760.00 mm Hg
Flash Point	142.00 Â°F. TCC ( 61.11 Â°C. )
Acid Value	0.25 max. KOH/g
Vapor Pressure	1.039000 mmHg @ 25.00 Â°C. (est)
Vapor Density	3.45 ( Air = 1 )
logP (o/w)	1.697 (est)
Soluble In	alcohol fixed oils propylene glycol water, 1.6e+004 mg/L @ 25 °C (est)
Occurrence	achillea tenuifolia lam. flower oil iran @ 0.10% allspice plant apple fruit basil absolute sweet @ 0.23% basil plant bay laurel leaf bergamot plant wild cananga leaf oil @ 3.1% carnation absolute @ 0.01% cayenne fruit celery oil chamomile flower oil germany @ 0.51% champaca concrete @ 0.01% champaca concrete @ 0.07% citronella oil china @ 0.02% citronella oil java @ 0.01% clary sage oil france @ trace-0.10% cornmint oil india @ 0.03% cranberry fruit currant black currant plant cypress oil @ trace% dill leaf eucalyptus globulus oil rwanda @ 0.18% eucalyptus globulus oil zambia @ trace% feverfew flower oil @ trace% gardenia geranium leaf oil india @ 0.50% geranium oil bourbon @ 0.80% geranium stem oil india @ 0.32% grass guava leaf oil cuba @ 0.10% hop hyacinthus orientalis absolute @ 0.76-2.66% hyptis suaveolens (l.) poit. oil mali @ 0.10-0.20% jasmin absolute china @ 0.04% jasmin absolute concrete egypt @ 0.07% kohlrabi stem lallemantia peltata (l.) fisch. et mey. oil turkey @ trace% lavender oil spike france @ trace% lemon balm shoot lemon verbena oil turkey @ 0.04% lemongrass oil @ 0.08% malpighia glabra l. fruit oil @ 0.20% mandarin fruit mango fruit mastic fruit oil @ 0.31% mastic leaf oil @ 3.05% mentha longifolia (l.) huds. oil jordan @ 0.20% mulberry black mulberry narcissus absolute @ 0.02% olive orange fruit juice osmanthus absolute @ 0.12% parsley leaf parsley plant peas petitgrain grapefruit oil @ 0.10% petitgrain lime oil @ trace% petitgrain mandarin oil @ 0.20% pimenta racemosa leaf oil lemon @ 0.15% plum fruit plumcot fruit potato rape raspberry plant rose oil otto bulgaria @ 0.01% roselle calyx rue flower oil colombia @ 0.04% safflower bud safflower leaf satureja viminea l. oil costa rica @ 0.10% stachys recta l. oil serbia @ 0.70% star fruit oil cuba @ trace% strawberry wild strawberry fruit tagete flower oil rwanda @ 0.50% tagete oil rwanda @ 0.14% tea black tea tea leaf tomato wine white wine witch hazel leaf oil @ 0.19% wormwood oil america @ 0.39%

Organoleptic

Organoleptic Notes	1. Odor Type: green Odor Strength:high ,recommend smelling in a 10.00 % solution or less Substantivity:4 hour(s) at 100.00 % fresh green grassy foliage vegetable herbal oily Odor Description:at 10.00 % in dipropylene glycol. fresh green cut grass foliage vegetable herbal oilyLuebke, William tgsc, (1989) Odor sample from: Bedoukian Research, Inc. green grassy melon rind pungent Odor Description:Green, grassy, melon rind-like with a pungent freshnessMosciano, Gerard P&F 18, No. 4, 51, (1993)
Odor	green fresh, green, grassy, foliage, vegetable, herbal, oily, melon, rind, pungent
Flavor	green fresh, green, raw, fruity, pungent,

AInsights BETA

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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