- Ethyl 3-hexenoate
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2025-12-01
- CAS:2396-83-0
- Min. Order: 1kg
- Purity: 99%
- Supply Ability: 10000KGS
- Ethyl 3-Hexenoate
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- $79.00
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2025-05-23
- CAS:2396-83-0
- Min. Order: 1kg
- Purity: 99%
- Supply Ability: 20ton
- Ethyl 3-hexenoate
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-
2024-07-20
- CAS:2396-83-0
- Min. Order: 1kg
- Purity: 99%
- Supply Ability: 10ton
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| | Ethyl 3-hexenoate Basic information |
| | Ethyl 3-hexenoate Chemical Properties |
| Melting point | -65.52°C (estimate) | | Boiling point | 63-64 °C12 mm Hg(lit.) | | density | 0.896 g/mL at 25 °C(lit.) | | refractive index | n20/D 1.426(lit.) | | FEMA | 3342 | ETHYL 3-HEXENOATE | | Fp | 139 °F | | storage temp. | Sealed in dry,Room Temperature | | Odor | at 100.00 %. fruity pineapple green tart candy metallic tropical rhubarb weedy cheesy | | Appearance | Colorless to light yellow Liquid | | Odor Type | fruity | | biological source | synthetic | | JECFA Number | 335 | | Major Application | flavors and fragrances | | InChI | 1S/C8H14O2/c1-3-5-6-7-8(9)10-4-2/h5-6H,3-4,7H2,1-2H3/b6-5+ | | InChIKey | VTSFIPHRNAESED-AATRIKPKSA-N | | SMILES | [H]\C(CC)=C(\[H])CC(=O)OCC | | LogP | 2.59 | | CAS DataBase Reference | 2396-83-0(CAS DataBase Reference) | | NIST Chemistry Reference | 3-Hexenoic acid, ethyl ester(2396-83-0) | | EPA Substance Registry System | 3-Hexenoic acid, ethyl ester (2396-83-0) |
| Hazard Codes | Xi | | Risk Statements | 36/37/38-10 | | Safety Statements | 26-36/37/39-24/25 | | RIDADR | UN 3272 3/PG 3 | | WGK Germany | 3 | | Hazard Note | Irritant | | TSCA | TSCA listed | | HazardClass | 3 | | PackingGroup | III | | HS Code | 29161900 | | Storage Class | 3 - Flammable liquids | | Hazard Classifications | Flam. Liq. 3 |
| | Ethyl 3-hexenoate Usage And Synthesis |
| Chemical Properties | Ethyl 3-hexenoate has a green, fruity aroma. | | Occurrence | Reported found in pineapple, melon, beer, passion fruit juice, quince, plumcot, prickly pear and kiwifruit. | | Uses | flavors and fragrances | | Definition | ChEBI: A fatty acid ethyl ester of 3-hexenoic acid. | | Preparation | From3-hexenoic acid and dicyclohexylcarbodimide; by fungalfermentation (20°C) of 3-hexenoic acid using Saccharomyces
cerevisiae; from trialkylboranes and ethyl-4-bromocrotonate in the presence of 2,6-di-tert-butyl-phenoxide; by pyrolysis of acetates. | | Taste threshold values | Taste characteristics at 10 ppm: fruity, green, sweet and pineapple-like. | | General Description | Ethyl trans-3-hexenoate is an ester. It was evaluated as aroma volatile in the GC effluents of cashew apple water phase phase. |
| | Ethyl 3-hexenoate Preparation Products And Raw materials |
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