FlavScents AInsights Entry for Green Hexanal (CAS: 5435-64-3)

1. Identity & Chemical Information

Green hexanal, also known as hexanal, is a single chemical compound with the IUPAC name hexanal. It is identified by the CAS number 5435-64-3. The molecular formula for green hexanal is C6H12O, and it has a molecular weight of 100.16 g/mol. This compound is characterized by an aldehyde functional group, which is crucial for its odor profile. The presence of the aldehyde group contributes to its distinctive green, grassy scent, often associated with freshly cut grass or leaves. Green hexanal is not listed with a specific FEMA number but is recognized in various flavor and fragrance applications.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Green hexanal is renowned for its potent green, grassy odor, reminiscent of freshly cut grass or leaves. It is often described as having a sharp, aldehydic character with moderate to high intensity and good diffusion. The compound is primarily used as an impact note in both flavors and fragrances, providing a fresh, natural quality. While specific taste and odor thresholds are not widely documented, its strong sensory impact suggests it is effective at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Green hexanal naturally occurs in a variety of plants and fruits, including apples, bananas, and tomatoes. It is formed through the enzymatic oxidation of linoleic acid, a common fatty acid in plant tissues. This process often occurs during the mechanical disruption of plant cells, such as cutting or crushing, which explains its association with the scent of freshly cut grass. Green hexanal is considered a natural flavor and fragrance compound, aligning with "natural" designations in regulatory contexts.

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

4. Use in Flavors

In flavor applications, green hexanal is used to impart a fresh, green note to a variety of products, including fruit flavors, vegetable flavors, and certain beverages. It serves as a functional impact note, enhancing the realism and freshness of flavor profiles. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and the specific application. Green hexanal is relatively stable under neutral pH conditions but may degrade under high heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Green hexanal is utilized in fragrance formulations to provide a fresh, green, and natural character. It is commonly found in fragrance families such as green, floral, and citrus. Its role can vary from a trace realism enhancer to a prominent impact note, depending on the concentration used. Typical concentrations in fragrance products range from 0.01% to 0.1%. Due to its volatility, green hexanal is primarily a top note, contributing to the initial impression of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, green hexanal is generally recognized as safe (GRAS) for flavor use by FEMA. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, green hexanal is permitted for use in flavors, though specific regulations may vary. In Latin America, countries like Brazil and those in MERCOSUR also allow its use, with harmonized assumptions across the region.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, green hexanal is considered safe at typical flavor use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, though it may cause irritation or sensitization in sensitive individuals. IFRA provides guidelines for its use in fragrances to minimize such risks. Inhalation exposure is primarily relevant in occupational settings, where adequate ventilation is recommended to prevent irritation. Overall, the risk profiles for food and fragrance applications are similar, with low toxicity at typical use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Green hexanal is valued for its ability to impart a fresh, natural quality to both flavors and fragrances. It synergizes well with other green and citrus notes, enhancing the overall freshness of a formulation. Common pitfalls include overuse, which can lead to an overpowering or artificial scent. It is frequently under-used in complex formulations where its subtlety can enhance realism without dominating the profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on green hexanal is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific numeric thresholds for sensory perception are less frequently reported. Known data gaps include detailed toxicological studies specific to inhalation exposure, which are typically addressed through industry-standard safety practices.

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 2026-03-26 07:35:01 GMT (p2)