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cis-3-HEXENYL CAPROATE (HEXANOATE), NO ANTIOXIDANT

Technical Data Sheet
BRI Product Number: 1081
BRI Product Name: cis-3-HEXENYL CAPROATE (HEXANOATE), NO ANTIOXIDANT
CAS Number: 31501-11-8
FEMA Number: 3403
EU FLAVIS Number: 09.271
China GB Number: S0467
Molecular Weight: 198.31
Molecular Formula: C12H22O2


Synonyms:
  • (Z)-Hex-3-enyl hexanoate,
  • C-3-Hexenyl caproate,
  • cis-3-HEXENYL CAPROATE (HEXANOATE), NO ANTIOXIDANT,
  • Hexanoic acid, (3Z)-3-hexenyl ester,
  • Z-3-Hexenyl caproate,
CAS Name: Hexanoic acid, (3Z)-3-hexenyl ester

APPLICATION INFORMATION
Odor Description: Fruity, green pear-like odor with vegetable notes.
Fragrance Use: Enhances pear and red apple notes in fruity complexes.
Recommended Fragrance Use Level: Traces - 1%
Taste Description: Sweet, green, herbal, creamy notes of Bartlett pear.
Flavor Use: To enhance pulpiness, particularly in pear, ripe strawberry, and tropical flavors.
Recommended Flavor Use Level: 1 - 10 PPM

SPECIFICATIONS
Minimum Purity: 98.0% (sum of isomers)
Main Isomer: 98.0% min.(cis)
Secondary Isomer: 0.1% - 2.0%(trans)
Appearance: colorless liquid
Refractive Index: 1.433 : 1.440 at 20 deg C
Specific Gravity: 0.873 : 0.883 at 25 deg C
Additives: None

TECHNICAL INFORMATION
Flash Point: 220 deg F (CC)
Boiling Point (approx): 253.11 C (EPI 4.0)
Solubility: Insoluble in water; soluble in alcohol.
Log P: 4.580
Kosher: YES
Halal: YES
RIFM Monograph: YES
Natural: NO
Nature Identical: YES
Regulatory Status: TSCA AICS CHINA DSL ECL EINECS(250-661-6) ENCS PICCS
Export Tariff Code: 2915.90.0000
Shipped as Dangerous Good: NO

PACKAGING AND STORAGE
Recommended Packaging: Glass, Plastic, Aluminum or Phenolic Lined Steel
Shelf Life: 24 months from manufacture date(when stored as recommended)
Recommended Storage: Store tightly sealed under inert gas in a cool, well-ventilated area.

Note: BRI’s Products are not for use in tobacco products, e cigarettes, or any other nicotine delivery devices; nor for use in non-tobacco delivery mechanisms such as vaping devices.
Last Revised: 03/04/2021