FlavScents AInsights Entry for (Z)-3-hexen-1-yl phenyl acetate (CAS: 42436-07-7)

1. Identity & Chemical Information

• Common Name(s): (Z)-3-hexen-1-yl phenyl acetate
• IUPAC Name: (Z)-3-hexen-1-yl phenyl acetate
• CAS Number: 42436-07-7
• FEMA Number: Data not found
• Other Identifiers: Data not found
• Molecular Formula: C14H18O2
• Molecular Weight: 218.29 g/mol
• Functional Groups and Structure–Odor Relevance: This compound features an ester functional group, which is often associated with fruity and floral odors. The presence of the (Z)-3-hexen-1-yl moiety contributes to its green, leafy character, while the phenyl acetate component adds a sweet, floral nuance.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: (Z)-3-hexen-1-yl phenyl acetate is characterized by a fresh, green, and floral aroma with a hint of fruity sweetness. It is often described as having a leafy, natural scent reminiscent of freshly cut grass or leaves.
• Taste and/or Odor Thresholds: Specific threshold data not found. However, it is typically used in low concentrations due to its potent aroma.
• Typical Sensory Role: This compound is primarily used as an impact note in both flavors and fragrances, providing a fresh, green top note that enhances the naturalness of the formulation.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: (Z)-3-hexen-1-yl phenyl acetate is not commonly found in nature but can be synthesized for use in flavors and fragrances.
• Formation Pathways: It is typically produced through chemical synthesis, involving the esterification of (Z)-3-hexen-1-ol with phenyl acetic acid.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: As a synthesized compound, it may not qualify for "natural" labeling unless derived from natural precursors through acceptable processes.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in fruit and floral flavor profiles, particularly in applications where a fresh, green note is desired.
• Functional Role in Flavor Systems: Acts as a modifier and impact note, enhancing the freshness and naturalness of fruit and floral flavors.
• Typical Use Levels: Industry-typical use levels range from 0.1 to 5 ppm in finished food or beverage products, depending on the desired intensity.
• 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, floral, and fruity fragrance compositions, including personal care products and household items.
• Functional Role: Provides a fresh, green top note that enhances the naturalness and complexity of the fragrance.
• Typical Concentration Ranges: Typically used at concentrations ranging from 0.01% to 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: As a top note, it contributes to the initial impression of the fragrance, providing a fresh and vibrant opening.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Data not found
• European Union (Reg. (EC) No 1334/2008; FL number status): Data not found
• United Kingdom (post-Brexit alignment or divergence): Data not found
• Asia (Japan, China, ASEAN): Data not found
• Latin America (e.g., Brazil, MERCOSUR): Data not found

Clearly distinguish: Explicit approvals, harmonized assumptions, known uncertainties or country-specific variability.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found. Typically used at low concentrations in food, minimizing potential toxicity.
• Dermal Exposure: Data not found. Generally considered safe for use in fragrances at typical concentrations.
• Inhalation Exposure: Data not found. Volatility suggests potential for inhalation exposure, but typical use levels are unlikely to pose significant risk.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Offers a unique combination of green and floral notes that enhance the naturalness of both flavors and fragrances.
• Typical Synergies: Pairs well with other green and floral compounds, as well as fruity notes, to create complex and appealing profiles.
• 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 formulations seeking a natural green note due to its potent aroma.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Sensory characteristics and typical use levels are well-documented.
• Industry-Typical but Undocumented Practices: Use in fragrance formulations is based on industry practice rather than specific regulatory guidance.
• Known Data Gaps or Regulatory Ambiguities: Lack of specific regulatory data for various regions.

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 2026-11-06 19:00:31 GMT (p2)