FlavScents AInsights Entry for (Z)-3-hexen-1-yl acetate (CAS: 3681-71-8)

1. Identity & Chemical Information

• Common Name(s): Leaf acetate, cis-3-Hexenyl acetate
• IUPAC Name: (Z)-3-hexen-1-yl acetate
• CAS Number: 3681-71-8
• FEMA Number: 3560
• Other Identifiers: FL No. 09.271
• Molecular Formula: C8H14O2
• Molecular Weight: 142.20 g/mol
• Functional Groups and Structure–Odor Relevance: This compound features an ester functional group, which is crucial for its characteristic green, fruity odor reminiscent of freshly cut grass. The (Z)-configuration of the double bond is significant for its sensory properties, contributing to its fresh and leafy aroma.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: (Z)-3-hexen-1-yl acetate is known for its fresh, green, and fruity aroma, often described as reminiscent of freshly cut grass or green apples. It has a moderate intensity and good diffusion, making it a popular choice for imparting a natural green note.
• Taste and/or Odor Thresholds: The odor threshold is typically low, around 0.1 ppm, allowing it to be effective even at minimal concentrations.
• Typical Sensory Role: It serves as an impact note in both flavors and fragrances, providing a fresh, natural green character that enhances the realism of formulations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: (Z)-3-hexen-1-yl acetate is naturally found in various green plants, including mint, apples, and tea leaves. It is a common component of the aroma profile of many fruits and vegetables.
• Formation Pathways: It is typically formed through enzymatic reactions in plants, particularly during the breakdown of fatty acids, which occur when plant tissues are damaged.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its natural occurrence in plants, it is often used in products labeled as containing natural flavors or fragrances.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in fruit, mint, and green vegetable flavors. It is particularly popular in apple, pear, and mint flavor formulations.
• Functional Role in Flavor Systems: Acts as a modifier and impact note, enhancing the freshness and authenticity of fruit and vegetable flavors.
• Typical Use Levels: Documented use levels range from 0.1 to 5 ppm in finished food products, with typical levels around 1 ppm.
• Stability Considerations: It is relatively stable under acidic conditions but can degrade under high heat and alkaline conditions, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Widely used in green, floral, and fruity fragrance compositions. It is found in personal care products, household cleaners, and air fresheners.
• Functional Role: Provides a fresh, green top note that enhances the naturalness of floral and fruity accords.
• Typical Concentration Ranges: Generally used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It is a top note due to its high volatility, contributing to the initial impression of freshness in a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Recognized as GRAS by FEMA for use in food.
• European Union (Reg. (EC) No 1334/2008; FL Number Status): Approved for use as a flavoring substance.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia (Japan, China, ASEAN): Generally permitted in food and fragrance applications, but specific limits may vary.
• Latin America (e.g., Brazil, MERCOSUR): Approved for use in flavors and fragrances, with harmonized regulations in many countries.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Considered safe for use in food with an acceptable daily intake (ADI) not specified due to its low toxicity.
• Dermal Exposure: Generally non-irritating and non-sensitizing at typical use levels in fragrances. IFRA standards should be consulted for specific product types.
• Inhalation Exposure: Low volatility reduces inhalation risk, but occupational exposure limits should be observed in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Its ability to impart a fresh, natural green note makes it indispensable in both flavor and fragrance formulations.
• Typical Synergies: Pairs well with other green and fruity notes, enhancing the overall freshness and complexity.
• Common Formulation Pitfalls: Overuse can lead to an overpowering green note that may dominate other elements.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex formulations where its subtlety can enhance the overall profile without being dominant.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Comprehensive sensory and regulatory data are available, supporting its widespread use.
• Industry-Typical but Undocumented Practices: Usage levels and synergies are often based on industry experience rather than formal studies.
• Known Data Gaps or Regulatory Ambiguities: Limited specific toxicological data, but general safety is well-supported by existing literature.

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 2026-03-21 07:29:15 GMT (p2)