Technical Data Sheet

BRI Product Number: 121
BRI Product Name: cis-3-HEXENYL CIS-3-HEXENOATE
CAS Number: 61444-38-0
FEMA Number: 3689
EU FLAVIS Number: 09.291
China GB Number: Not approved
Molecular Weight: 196.28
Molecular Formula: C12H20O2   


Synonyms: 3-Hexenoic acid, (3Z)-3-hexenyl ester, (3Z)-
C-3-HEXENYL C-3-HEXENOATE
cis-3-HEXENYL CIS-3-HEXENOATE
Z-3-Hexenyl-Z-3-Hexenoate
CAS Name: 3-Hexenoic acid, (3Z)-3-hexenyl ester, (3Z)-

APPLICATION INFORMATION
Odor Description: Fresh green Bartlett pear, drying down to a complex, fruity musk with strawberry undertones.
Fragrance Use: Imparts ripe fruity notes of pear and melon. Also a hint of tomato leaf odor.
Recommended Fragrance Use Level: Traces - 1%
Tenacity on Blotter: > 48 hours
Taste Description: Fruity, sweet, green, very good Bartlett Pear.
Flavor Use: Excellent for capturing the sweet, green notes in Bartlett Pear. Can also be used in kiwi, strawberry, mango, and tea applications.
Recommended Flavor Use Level: 1.0 - 20.0 PPM

SPECIFICATIONS
Minimum Purity: 98.0% (sum of isomers)
    main isomer: 96.0% min.(cis, cis)
    secondary isomer: 0.1% - 4.0%(isomer)
Appearance: colorless liquid
Acid Value: 1.0 mg KOH/g(max)
Refractive Index: 1.447 : 1.455 at 20 deg C
Specific Gravity: 0.895 : 0.902 at 25 deg C
Additives: synthetic alpha tocopherol @ 0.10%

TECHNICAL INFORMATION
Flash Point: 223 deg F (CC)
Boiling Point (approx): 258.41 C (EPI 4.0)
Solubility: Insoluble in water; soluble in alcohol.
Log P: 4.01
Kosher: YES   
Halal: YES   
Regulatory Status: TSCA AICS CHINA DSL ECL EINECS(262-797-3) PICCS
RIFM Monograph: YES
Natural: NO
Nature Identical: YES
Export Tariff Code: 2916.19.6000
Shipped as Dangerous Good: NO

PACKAGING AND STORAGE
Recommended Packaging: Glass, Plastic, Aluminum or Phenolic Lined Steel
Shelf Life: 36 months from manufacture date(when stored as recommended)
Recommended Storage: Store tightly sealed under inert gas in a cool, well-ventilated area.

Note: Not for use in Tobacco or Nicotine delivery device applications and/or products
Last Revised: 06/14/2019