| Identification | More | [Name]
ACETALDEHYDE ETHYL CIS-3-HEXENYL ACETAL | [CAS]
28069-74-1 | [Synonyms]
ACETALDEHYDE ETHYL CIS-3-HEXENYL ACETAL
ACETALDEHYDE:ETHYL-CIS-3-HEXENYL ACETAL
CIS-3-HEXENAL ACETAL
FEMA 3775
LEAF ACETAL
LEAF ALCOHOL ACETAL
LEAF ALCOHOL (ETHYL) ACETAL
(Z)-1-(1-ETHOXYETHOXY)-3-HEXENE
(z)-1-ethoxy-1-(3-hexenyloxy)ethane
1-(1-ethoxyethoxy)-,(Z)-3-Hexene
3,5-Dioxa-4-methyl-8-cis-undecene
3-Hexene,1-(1-ethoxyethoxy)-,(Z)-
Acetaldehyde,ethyl3-hexenylacetal,(Z)-
cis-3-hexenylethylacetal
ethyl3-hexenylacetal,(Z)-Acetaldehyde
ethylcis-3-hexenylacetal
Ethylcis-3-hexenylacetalacetaldehyde
(Z)-1-(1-ethoxyethoxy)hex-3-ene
ACETALDEHYDE ETHYL CIS-3-HEXENYL ACETAL 97+%
3-Hexene, 1-(1-ethoxyethoxy)-, (3Z)- | [EINECS(EC#)]
248-817-3 | [Molecular Formula]
C10H20O2 | [MDL Number]
MFCD00036618 | [Molecular Weight]
172.26 | [MOL File]
28069-74-1.mol |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
36/37/38 | [Safety Statements ]
26-36/37/39 | [RIDADR ]
UN 1993C 3 / PGIII | [WGK Germany ]
2 | [RTECS ]
MP6795000 | [HS Code ]
2912.19.5000 | [Toxicity]
Both the acute oral LD50 value in rats and the acute dermal LD50 value in rabbits exceeded 5 g/kg (Levenstein, 1974). |
| Questions And Answer | Back Directory | [Identification]
CAS.No.:
28069-74-1
FL.No.:
6.081
FEMA.No.:
3775
NAS.No.:
n/a
CoE.No.:
10034
EINECS.No.:
248-817-3
JECFA.No.:
943
| [Description]
A colorless liquid with a powerful, green, herbaceous odor.
| [Regulatory Status]
CoE: n/a
FDA: n/a
FDA (other): n/a
JECFA: ADI: Acceptable. No safety concern at current levels of intake when used as a flavoring agent (2001).
| [Usage]
Reported uses (ppm): (FEMA, 2001)
Gelatins,.puddings
0.04
0.4
Nonalcoholic.beverages
0.04
0.3
|
| Hazard Information | Back Directory | [Chemical Properties]
A colorless liquid with a powerful, green, herbaceous odor. | [Occurrence]
Reported found in guava fruit (Psidium guajava L.) and plum | [Preparation]
From acetaldehyde diethyl acetal (acetal) with cis-3-hexenol | [Aroma threshold values]
Aroma characteristics at 1.0%: sharp, fresh, green rind and green beanlike character. | [Taste threshold values]
Taste characteristics at 1 ppm: dry, green, rindy with a fruity finish, slightly buttery and mushroom-like
with metallic nuances. |
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