Basic Description

Synonyms	cis-Hexanoic acid, 3-hexenyl ester \| FEMA No. 3403 \| Cis-beta -hexenyl caproate \| DTXCID5027560 \| n-Caproic acid cis-3-hexen-1-yl ester \| (Z)-3-hexenyl hexanoate \| 3-Hexenyl hexanoate, (Z)- \| 3Z-Hexenyl Caproate (Hexanoate) \| WE(6:1(3Z)/6:0) \| UNII-UYX8RF
Specifications & Purity	≥98%
Shipped In	Normal

AI Insight

Names and Identifiers

Pubchem Sid	504763656
Pubchem Sid Url	https://pubchem.ncbi.nlm.nih.gov/substance/504763656
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

Certificates（CoA,COO,BSE/TSE and Analysis Chart)

C of A & Other Certificates(BSE/TSE, COO):

Analytical Chart:

Find and download the COA for your product by matching the lot number on the packaging.

5 results found

Lot Number	Certificate Type	Date	Item
I1517029	Certificate of Analysis	May 08, 2023	H107523
F2220169	Certificate of Analysis	Jun 02, 2022	H107523
F2220176	Certificate of Analysis	Jun 02, 2022	H107523
F2220194	Certificate of Analysis	Jun 02, 2022	H107523
G2319529	Certificate of Analysis	Jun 02, 2022	H107523

Safety and Hazards(GHS)

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

Reviews

Citations of This Product

How to Cite Aladdin Scientific Products?

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]

References

1. Yuting Yan, Yuxing Zhang, Xiaohui Tu, Qian Wang, Yujie Li, Hongyue Li, Qi Wang, Yongjun Zhang, Liang Sun,. (2020-05-04) Functional characterization of a binding protein for Type-II sex pheromones in the tea geometrid moth Ectropis obliqua Prout.. Pesticide biochemistry and physiology, ( 104542-104542 ). [PMID:32359552]
2. 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]
3. 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]
4. 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]
5. 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]
6. 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]
7. 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]
8. 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]
9. 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]
10. 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]

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SKU	Size	Availability	Price
H107523-25ml	25ml	3	$24.90
H107523-100ml	100ml	Available within 4-8 weeks(?) Items will be manufactured post-order and can take 4-8 weeks. Thank you for your patience!	$88.90
H107523-500ml	500ml	Available within 4-8 weeks(?) Items will be manufactured post-order and can take 4-8 weeks. Thank you for your patience!	$400.90

cis-3-Hexenyl hexanoate - 98%, high purity , CAS No.31501-11-8