FlavScents AInsights Entry for Hexanal (Aldehyde C-6)
1. Identity & Chemical Information
Hexanal, also known as aldehyde C-6, is a volatile organic compound with the IUPAC name hexanal. It is identified by the CAS number 66-25-1. In the flavor and fragrance industry, it is recognized by the FEMA number 2558. Other identifiers include its FL number 02.015 and CoE number 01.001. Hexanal has the molecular formula C6H12O and a molecular weight of 100.16 g/mol. Structurally, hexanal is an aliphatic aldehyde, which contributes to its characteristic green, grassy odor. The aldehyde functional group is crucial for its odor profile, influencing its use in both flavors and fragrances.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
Hexanal is known for its strong, penetrating green, grassy odor, reminiscent of freshly cut grass. It is often described as having a fruity, apple-like nuance. The intensity of hexanal's odor is high, making it an impactful note in formulations. Its odor threshold is relatively low, around 4 ppb in air, which allows it to be perceived even at minimal concentrations. In sensory applications, hexanal serves as an impact note, providing freshness and realism to both flavor and fragrance compositions.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
Hexanal naturally occurs in a variety of plants and fruits, including apples, bananas, and tomatoes. It is also found in essential oils such as eucalyptus and peppermint. Hexanal is formed through the oxidative degradation of unsaturated fatty acids, particularly linoleic acid, via the lipoxygenase pathway. This formation process is significant in the context of "natural flavor" designation, as hexanal can be derived from natural sources through enzymatic reactions.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
Hexanal is widely used in flavor formulations, particularly in fruit, vegetable, and green flavor profiles. It acts as a key component in creating fresh, green notes and is often used to enhance the authenticity of apple, pear, and citrus flavors. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and application. Hexanal is relatively stable under acidic conditions but can be prone to oxidation, which may alter its sensory characteristics.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In the fragrance industry, hexanal is utilized in various fragrance families, including green, citrus, and floral compositions. It serves as a modifier and impact note, adding freshness and a natural green character to perfumes and personal care products. Hexanal is typically used at low concentrations, often below 0.1% in the final product, due to its high volatility and strong odor. It contributes primarily to the top notes of a fragrance, providing an initial burst of freshness.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
In the United States, hexanal is approved for use as a flavoring agent under FEMA GRAS status. In the European Union, it is listed under Regulation (EC) No 1334/2008 with an assigned FL number, indicating its approval for flavor use. The United Kingdom follows similar regulations post-Brexit. In Asia, hexanal is recognized in Japan and China for flavor applications, although specific regulatory details may vary. In Latin America, countries like Brazil and members of MERCOSUR generally align with international standards, but local regulations should be consulted for specific guidance.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
Hexanal is considered safe for use in food and fragrance applications when used within recommended levels. For oral exposure, the acceptable daily intake (ADI) is not explicitly established, but it is generally regarded as safe at typical use levels. Dermal exposure in fragrances is monitored by IFRA, which provides guidelines to minimize irritation and sensitization risks. Inhalation exposure is primarily relevant in occupational settings, where adequate ventilation is recommended to prevent irritation due to its volatility.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
Hexanal is valued for its ability to impart a fresh, green note to both flavors and fragrances. It synergizes well with other aldehydes and green notes, enhancing the overall freshness of a composition. Formulators should be cautious of its high volatility and potential for oxidation, which can lead to off-notes. It is often under-used in complex formulations where its impact can be overshadowed by more dominant ingredients.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on hexanal is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, although specific use levels may vary based on formulation goals. Some data gaps exist in the precise quantification of exposure limits, but industry guidelines provide a robust framework for safe use.
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
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 2026-08-10 12:13:06 GMT (p2)
