(E,E)-2,4-hexadien-1-ol

Full Material List
(2E,4E)-hexa-2,4-dien-1-ol

Identifiers

FEMA N/A
CAS 17102-64-6
EINECS 241-173-4
Synonyms
  • (2E,4E)- hexa-2,4-dien-1-ol
  • (E,E)- hexa-2,4-dien-1-ol
  • (E)-2,(E)-4- hexadien-1-ol
  • E,E-2,4- hexadien-1-ol
  • trans-2,trans-4- hexadien-1-ol
  • trans,trans-2,4- hexadien-1-ol
  • 2,4- hexadien-1-ol, (2E,4E)-
  • 2,4- hexadien-1-ol, (E,E)-
  • (2E,4E)-1- hydroxyhexa-2,4-diene
  • (E,E)- sorbyl alcohol
JECFA Food Flavoring N/A
JECFA Food Additive N/A
DG SANTE Food Flavourings N/A
DG SANTE Food Contact Materials N/A
FDA UNII 11CF2E3HNG
CoE Number N/A
XlogP3-AA N/A
Molecular Weight 98.1449
Molecular Formula C6 H10 O

Organoleptic

Organoleptic Notes
  • 1. Odor Type: green fresh green herbal
  • Odor Description:at 100.00 %. fresh green herbal
  • Odor and/or flavor descriptions from others (if found).
Odor green
fresh, green, herbal,
Flavor N/A

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Properties

Food Chemicals Codex Listed No
Appearance white solid (est)
Assay 97.00 to 100.00
Specific Gravity 0.87100 @ 25.00 °C.
Lbs/Gal (est) N/A
Refractive Index 1.50000 @ 20.00 °C.
Melting Point 31.00 to 33.00 °C. @ 760.00 mm Hg
Boiling Point 178.00 to 179.00 °C. @ 760.00 mm Hg
Flash Point 162.00 °F. TCC ( 72.22 °C. )
Acid Value N/A
Vapor Pressure 0.281000 mmHg @ 25.00 °C. (est)
Vapor Density N/A
logP (o/w) 1.083 (est)
Soluble In
  • alcohol
  • water, 2.475e+004 mg/L @ 25 °C (est)
Occurrence
  • asparagus cooked asparagus
  • asparagus raw asparagus
  • naranjilla fruit