| SKU | Size | Availability | Price | Qty |
|---|---|---|---|---|
| C423267-1ml | 1ml | Available within 8-12 weeks(?) Production requires sourcing of materials. We appreciate your patience and understanding. | $69.90 |
| Synonyms | cis-3-Hexenyl hexanoate | 31501-11-8 | cis-3-Hexenyl caproate | (Z)-3-hexenyl hexanoate | cis-3-Hexenyl hexoate | (Z)-Hex-3-enyl hexanoate | Hexanoic acid, (3Z)-3-hexenyl ester | Hexanoic acid, 3-hexenyl ester, (Z)- | cis-Hexanoic acid, 3-hexenyl ester | 3-Hexenyl hexanoat |
|---|---|
| Specifications & Purity | 10mM in DMSO |
| Storage Temp | Store at -80°C |
| Shipped In | Ice chest + Ice pads |
| IUPAC Name | [(Z)-hex-3-enyl] hexanoate |
|---|---|
| INCHI | InChI=1S/C12H22O2/c1-3-5-7-9-11-14-12(13)10-8-6-4-2/h5,7H,3-4,6,8-11H2,1-2H3/b7-5- |
| InChi Key | RGACQXBDYBCJCY-ALCCZGGFSA-N |
| Canonical SMILES | CCCCCC(=O)OCCC=CCC |
| Isomeric SMILES | CCCCCC(=O)OCC/C=C\CC |
| WGK Germany | 2 |
| RTECS | MO8380000 |
| PubChem CID | 5352543 |
| Molecular Weight | 198.3 |
| Reaxy-Rn | 2326469 |
| Pictogram(s) | GHS07 |
|---|---|
| Signal | Warning |
| Hazard Statements | H315:Causes skin irritation H319:Causes serious eye irritation H335:May cause respiratory irritation |
| Precautionary Statements | P261:Avoid breathing dust/fume/gas/mist/vapors/spray. P305+P351+P338:IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses if present and easy to do - continue rinsing. P280:Wear protective gloves/protective clothing/eye protection/face protection. P302+P352:IF ON SKIN: wash with plenty of water. P321:Specific treatment (see ... on this label). P405:Store locked up. P501:Dispose of contents/container to ... P264:Wash hands [and …] thoroughly after handling. P271:Use only outdoors or in a well-ventilated area. P304+P340:IF INHALED: Remove person to fresh air and keep comfortable for breathing. P403+P233:Store in a well-ventilated place. Keep container tightly closed. P362+P364:Take off contaminated clothing and wash it before reuse. P264+P265:Wash hands [and …] thoroughly after handling. Do not touch eyes. P337+P317:If eye irritation persists: Get medical help. P332+P317:If skin irritation occurs: Get medical help. P319:Get medical help if you feel unwell. |
| WGK Germany | 2 |
| RTECS | MO8380000 |
| Reaxy-Rn | 2326469 |
| 1. Yujie Xu, Yaqin Liu, Jihong Yang, Hui Wang, Hanchen Zhou, Pandeng Lei. (2023) Manufacturing process differences give Keemun black teas their distinctive aromas. Food Chemistry-X, 19 (2): (100865). [PMID:37780253] [10.1016/j.fochx.2023.100865] |
| 2. Yun-Feng Ma, Lang-Lang Gong, Meng-Qi Zhang, Xuan-Zheng Liu, Huan Guo, J. Joe Hull, Gui-Jun Long, Hong Wang, Youssef Dewer, Fan Zhang, Ming He, Peng He. (2023) Two Antenna-Enriched Carboxylesterases Mediate Olfactory Responses and Degradation of Ester Volatiles in the German Cockroach Blattella germanica. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 71 (12): (4789–4801). [PMID:36920281] [10.1021/acs.jafc.2c08488] |
| 3. Jihong Yang, Hanchen Zhou, Yaqin Liu, Hui Wang, Yujie Xu, Jianqin Huang, Pandeng Lei. (2022) Chemical constituents of green teas processed from albino tea cultivars with white and yellow shoots. Food Chemistry: Molecular Sciences, 5 (100143). [PMID:36389341] [10.1016/j.fochms.2022.100143] |
| 4. Hanchen Zhou, Yaqin Liu, Jihong Yang, Hui Wang, Yong Ding, Pandeng Lei. (2022) Comprehensive profiling of volatile components in Taiping Houkui green tea. LWT-FOOD SCIENCE AND TECHNOLOGY, 163 (113523). [PMID:] [10.1016/j.lwt.2022.113523] |
| 5. Jilai Cui, Xiaoting Zhai, Danyang Guo, Wenkai Du, Ting Gao, Jie Zhou, Wilfried G. Schwab, Chuankui Song. (2022) Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (1): (279–288). [PMID:34932338] [10.1021/acs.jafc.1c06473] |
| 6. Dandan Qi, Aiqing Miao, Wei Chen, Wenwen Wang, Xiugu He, Chengying Ma. (2021) Characterization of the volatile compounds profile of the innovative broken oolong-black tea in comparison with broken oolong and broken black tea. FOOD CONTROL, 129 (108197). [PMID:] [10.1016/j.foodcont.2021.108197] |
| 7. Wei Chen, Dandan Qi, Wenwen Wang, Aiqing Miao, Chengying Ma. (2021) GC-MS analysis combined with sensory analysis revealed the various aroma characteristics of black tea resulted from different grafting rootstocks. JOURNAL OF FOOD SCIENCE, 86 (3): (813-823). [PMID:33569782] [10.1111/1750-3841.15612] |
| 8. Zhihui Feng, Ming Li, Yifan Li, Xiaochun Wan, Xiaogen Yang. (2020) Characterization of the orchid-like aroma contributors in selected premium tea leaves. FOOD RESEARCH INTERNATIONAL, 129 (108841). [PMID:32036905] [10.1016/j.foodres.2019.108841] |
| 9. Chengying Ma, Junxing Li, Wei Chen, Wenwen Wang, Dandan Qi, Shi Pang, Aiqing Miao. (2018) Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography–mass spectrometry combined with chemometrics. FOOD RESEARCH INTERNATIONAL, 108 (413). [PMID:29735074] [10.1016/j.foodres.2018.03.052] |
| 1. Yujie Xu, Yaqin Liu, Jihong Yang, Hui Wang, Hanchen Zhou, Pandeng Lei. (2023) Manufacturing process differences give Keemun black teas their distinctive aromas. Food Chemistry-X, 19 (2): (100865). [PMID:37780253] [10.1016/j.fochx.2023.100865] |
| 2. Yun-Feng Ma, Lang-Lang Gong, Meng-Qi Zhang, Xuan-Zheng Liu, Huan Guo, J. Joe Hull, Gui-Jun Long, Hong Wang, Youssef Dewer, Fan Zhang, Ming He, Peng He. (2023) Two Antenna-Enriched Carboxylesterases Mediate Olfactory Responses and Degradation of Ester Volatiles in the German Cockroach Blattella germanica. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 71 (12): (4789–4801). [PMID:36920281] [10.1021/acs.jafc.2c08488] |
| 3. Jihong Yang, Hanchen Zhou, Yaqin Liu, Hui Wang, Yujie Xu, Jianqin Huang, Pandeng Lei. (2022) Chemical constituents of green teas processed from albino tea cultivars with white and yellow shoots. Food Chemistry: Molecular Sciences, 5 (100143). [PMID:36389341] [10.1016/j.fochms.2022.100143] |
| 4. Hanchen Zhou, Yaqin Liu, Jihong Yang, Hui Wang, Yong Ding, Pandeng Lei. (2022) Comprehensive profiling of volatile components in Taiping Houkui green tea. LWT-FOOD SCIENCE AND TECHNOLOGY, 163 (113523). [PMID:] [10.1016/j.lwt.2022.113523] |
| 5. Jilai Cui, Xiaoting Zhai, Danyang Guo, Wenkai Du, Ting Gao, Jie Zhou, Wilfried G. Schwab, Chuankui Song. (2022) Characterization of Key Odorants in Xinyang Maojian Green Tea and Their Changes During the Manufacturing Process. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (1): (279–288). [PMID:34932338] [10.1021/acs.jafc.1c06473] |
| 6. Dandan Qi, Aiqing Miao, Wei Chen, Wenwen Wang, Xiugu He, Chengying Ma. (2021) Characterization of the volatile compounds profile of the innovative broken oolong-black tea in comparison with broken oolong and broken black tea. FOOD CONTROL, 129 (108197). [PMID:] [10.1016/j.foodcont.2021.108197] |
| 7. Wei Chen, Dandan Qi, Wenwen Wang, Aiqing Miao, Chengying Ma. (2021) GC-MS analysis combined with sensory analysis revealed the various aroma characteristics of black tea resulted from different grafting rootstocks. JOURNAL OF FOOD SCIENCE, 86 (3): (813-823). [PMID:33569782] [10.1111/1750-3841.15612] |
| 8. Zhihui Feng, Ming Li, Yifan Li, Xiaochun Wan, Xiaogen Yang. (2020) Characterization of the orchid-like aroma contributors in selected premium tea leaves. FOOD RESEARCH INTERNATIONAL, 129 (108841). [PMID:32036905] [10.1016/j.foodres.2019.108841] |
| 9. Chengying Ma, Junxing Li, Wei Chen, Wenwen Wang, Dandan Qi, Shi Pang, Aiqing Miao. (2018) Study of the aroma formation and transformation during the manufacturing process of oolong tea by solid-phase micro-extraction and gas chromatography–mass spectrometry combined with chemometrics. FOOD RESEARCH INTERNATIONAL, 108 (413). [PMID:29735074] [10.1016/j.foodres.2018.03.052] |
