Thank you for providing the detailed prompt and structure for generating a comprehensive entry for FlavScents.com. Below is the entry for (Z)-3-hexen-1-yl 2-methyl butyrate (CAS: 53398-85-9) following the specified format:

1. Identity & Chemical Information

• Common Name(s): Leaf alcohol ester, Cis-3-hexenyl 2-methylbutyrate
• IUPAC Name: (Z)-3-hexen-1-yl 2-methylbutanoate
• CAS Number: 53398-85-9
• FEMA Number: Data not found
• Other Identifiers: FL number: Data not found; CoE number: Data not found; IFRA reference: Data not found
• Molecular Formula: C12H22O2
• Molecular Weight: 198.31 g/mol
• Functional Groups and Structure–Odor Relevance: This compound features an ester functional group, which is crucial for its fruity and green odor profile. The (Z)-3-hexen-1-yl moiety contributes to its characteristic fresh, leafy aroma, often associated with green, unripe fruits.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: (Z)-3-hexen-1-yl 2-methyl butyrate is known for its fresh, green, fruity aroma reminiscent of unripe bananas and apples. It has a moderate intensity and good diffusion, making it a popular choice for imparting a natural, fresh note in both flavors and fragrances.
• Taste and/or Odor Thresholds: Specific threshold data not found; however, it is typically used at low concentrations due to its potent aroma.
• Typical Sensory Role: This compound is often used as an impact note in formulations, providing a fresh, green character that enhances the perception of naturalness in both flavor and fragrance applications.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: (Z)-3-hexen-1-yl 2-methyl butyrate is naturally found in various fruits, including apples and bananas, and is a component of the aroma profile of green leaves.
• Formation Pathways: It is typically formed through enzymatic reactions in plants, particularly during the ripening process or when plant tissues are damaged.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Due to its natural occurrence in fruits and plants, it can be labeled as a natural flavor or fragrance component when derived from natural sources.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in fruit flavors, especially for apple, banana, and pear profiles. It is also used in green and leafy flavor formulations.
• Functional Role in Flavor Systems: Acts as a modifier and impact note, enhancing the freshness and authenticity of fruit flavors.
• Typical Use Levels: Industry-typical use levels range from 0.1 to 5 ppm in finished food products, depending on the desired intensity and application.
• Stability Considerations: Generally stable under typical food processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Widely used in green, fruity, and floral fragrance compositions. Common in personal care products, household cleaners, and air fresheners.
• Functional Role: Provides trace realism and acts as a modifier to enhance the freshness of floral and fruity notes.
• Typical Concentration Ranges: Typically used at concentrations of 0.1% to 1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: It is a top to middle note, contributing to the initial impression and the heart of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Data not found; typically assumed to be GRAS when used in accordance with good manufacturing practices.
• European Union (Reg. (EC) No 1334/2008; FL number status): Data not found; generally considered safe for use in food and fragrance applications.
• United Kingdom (Post-Brexit Alignment or Divergence): Follows EU regulations; no significant divergence reported.
• Asia (Japan, China, ASEAN): Data not found; typically follows international standards for flavor and fragrance safety.
• Latin America (e.g., Brazil, MERCOSUR): Data not found; generally aligns with international safety standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found; typically considered safe at low concentrations used in flavor applications.
• Dermal Exposure: Data not found; generally considered non-irritating and non-sensitizing at typical fragrance concentrations.
• Inhalation Exposure: Volatile compound; no specific occupational exposure limits found, but standard ventilation practices are recommended.
• Risk Profiles: No significant differences in risk profiles between food and fragrance applications noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Its ability to impart a fresh, green, and fruity note makes it versatile for both flavor and fragrance applications.
• Typical Synergies: Works well with other fruity esters and green notes to enhance freshness and authenticity.
• Common Formulation Pitfalls: Overuse can lead to an overpowering green note that may dominate the formulation.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex formulations where a subtle green note is desired.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: The sensory profile and natural occurrence are well-documented.
• Industry-Typical but Undocumented Practices: Use levels and regulatory status often rely on industry norms and assumptions.
• Known Data Gaps or Regulatory Ambiguities: Specific regulatory approvals and toxicological data are limited.

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

This entry has been crafted to meet the specified requirements and provide a comprehensive overview of (Z)-3-hexen-1-yl 2-methyl butyrate for professional use.

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 2026-11-09 08:52:47 GMT (p2)