FlavScents AInsights Entry for Cocoa Hexenal (CAS: 21834-92-4)

1. Identity & Chemical Information

• Common Name(s): Cocoa Hexenal
• IUPAC Name: (E)-2-Hexenal
• CAS Number: 21834-92-4
• FEMA Number: Data not found
• Other Identifiers: FL number not found, CoE number not found, IFRA reference not found
• Molecular Formula: C6H10O
• Molecular Weight: 98.15 g/mol

Cocoa hexenal is an unsaturated aldehyde characterized by the presence of an aldehyde group and a double bond, which contribute to its distinctive odor profile. The functional groups in cocoa hexenal are crucial for its reactivity and sensory properties, influencing its role in flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Cocoa hexenal is known for its green, leafy, and slightly fruity odor, reminiscent of freshly cut grass or unripe fruit. It is often described as having a moderate intensity with a fresh, aldehydic character. The compound is typically used as an impact note in flavor formulations, providing a fresh and natural green note that enhances the overall sensory experience.

Taste and odor thresholds for cocoa hexenal are not clearly reported in the literature, but it is generally used in low concentrations due to its potent sensory impact.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Cocoa hexenal is naturally found in various plants and fruits, contributing to their characteristic green and fresh aromas. It is commonly formed through the enzymatic degradation of fatty acids, particularly during the processing of plant materials. This compound is relevant to the designation of "natural flavor" due to its occurrence in nature and its formation through natural biochemical pathways.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Cocoa hexenal is utilized in a variety of flavor categories, including fruit, vegetable, and herbal flavors. It serves as a functional component that imparts freshness and authenticity to flavor systems. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and application. These values are industry-typical estimates, as specific documented ranges are not readily available.

Stability considerations for cocoa hexenal include its susceptibility to oxidation and potential degradation under high heat or acidic conditions, which can affect its sensory properties.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, cocoa hexenal is used in green and fresh fragrance families, often as a modifier or impact note. It is incorporated into products such as perfumes, colognes, and personal care items to provide a natural, leafy aroma. Typical concentration ranges in fragrance formulations are qualitative, with cocoa hexenal contributing primarily to the top notes due to its volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Cocoa hexenal does not have a specific FEMA GRAS number, indicating limited explicit approval for flavor use.
• European Union: Not clearly reported under Reg. (EC) No 1334/2008; FL number status is not found.
• United Kingdom: Post-Brexit regulatory alignment or divergence is not clearly documented.
• Asia: Specific regulatory information for Japan, China, and ASEAN countries is not readily available.
• Latin America: Regulatory status in Brazil and MERCOSUR is not clearly reported.

Overall, the regulatory treatment of cocoa hexenal appears to involve harmonized assumptions rather than explicit approvals, with potential variability across regions.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data on acceptable daily intake (ADI), threshold of toxicological concern (TTC), or maximum safe daily intake (MSDI) for cocoa hexenal is not found. Formulators should verify safety through industry-typical practices and consult relevant safety guidelines.
• Dermal Exposure: Information on irritation or sensitization potential is not clearly reported. IFRA relevance is not documented, suggesting limited use in fragrance applications.
• Inhalation Exposure: Volatility considerations suggest potential occupational exposure, but specific inhalation safety data is not available.

Risk profiles for cocoa hexenal may differ between food and fragrance applications, with oral exposure being more relevant for flavor use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Cocoa hexenal is valued for its ability to impart a fresh, green note to both flavors and fragrances. It synergizes well with other green and fruity compounds, enhancing the overall sensory profile. Common formulation pitfalls include overuse, which can lead to an overpowering or artificial aroma. It is frequently under-used in applications where a subtle green note is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on cocoa hexenal is well-established in terms of its sensory profile and natural occurrence. However, there are notable gaps in regulatory and toxicological information, which may lead to industry-typical but undocumented practices. Formulators should exercise caution and verify data where possible.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

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.

Generated 2026-06-22 09:04:59 GMT (p2)