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 FEMA number for green hexanal is 2557. Other identifiers include its FL number and CoE number, which are used in various regulatory contexts. The molecular formula of green hexanal is C6H12O, and it has a molecular weight of 100.16 g/mol. Structurally, green hexanal is an aldehyde, characterized by the presence of a carbonyl group (C=O) at the end of a carbon chain. This functional group is crucial for its odor profile, contributing to its characteristic grassy and green notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Green hexanal is renowned for its fresh, grassy, and green odor, reminiscent of freshly cut grass or leaves. It is a potent odorant with a low odor threshold, making it an impactful note in both flavors and fragrances. The intensity of its aroma is high, and it diffuses quickly, making it suitable for top notes in fragrance compositions. In flavor applications, green hexanal is often used to impart a fresh, green character, enhancing the realism of fruit and vegetable flavors.

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 breakdown of plant cells, such as when leaves are crushed or fruits are cut. Due to its natural occurrence, green hexanal can be labeled as a "natural flavor" or "natural fragrance" in products, depending on the source and extraction method.

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

4. Use in Flavors

In flavor applications, green hexanal is used across various categories, including fruit, vegetable, and herbal flavors. It serves as an impact note, providing a fresh, green character that enhances the authenticity of the flavor profile. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with variations depending on the desired intensity and the specific application. Green hexanal is relatively stable under acidic conditions but may degrade under high heat or oxidative environments, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Green hexanal is utilized in fragrance compositions for its fresh, green aroma, fitting well within the green and floral fragrance families. It acts as a top note, providing an initial burst of freshness that can enhance the overall brightness of a fragrance. Typical concentration ranges in fragrance products are from 0.1% to 1%, depending on the desired impact and product type. Its high volatility makes it an excellent choice for top notes, 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 recognized as GRAS (Generally Recognized As Safe) by FEMA for use in flavors. 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, although 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 use levels in food, with no specific ADI (Acceptable Daily Intake) established, but it falls within the TTC (Threshold of Toxicological Concern) for flavoring substances. Dermal exposure in fragrances is generally safe, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is minimal due to its rapid diffusion and low concentration in air. Overall, the risk profiles for food and fragrance applications are similar, with no significant safety concerns 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, green character to both flavors and fragrances. It synergizes well with other green and citrus notes, enhancing the overall freshness and realism. Formulators should be cautious of its high volatility and potential for rapid degradation under heat or oxidative conditions. It is often under-used in complex formulations where its impact can be overshadowed by more dominant notes.

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, although some formulation nuances may not be explicitly detailed in literature. There are no significant data gaps or regulatory ambiguities, providing a high level of confidence in its use and safety.

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 2026-02-09 21:17:49 GMT (p2)