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ETHYL 2-HEXENOATE

Technical Data Sheet
BRI Product Number: 445
BRI Product Name: ETHYL 2-HEXENOATE
CAS Number: 27829-72-7
FEMA Number: 3675
EU FLAVIS Number: 09.850
China GB Number: S0462
Molecular Weight: 142.19
Molecular Formula: C8H14O2


Synonyms:
  • 2-Hexenoic acid, ethyl ester, (2E)-,
  • ETHYL 2-HEXENOATE,
  • ETHYL 2-HEXENOATE (TRANS),
  • Ethyl e-2-Hexenoate,
  • Ethyl trans-2-Hexenoate,
CAS Name: 2-Hexenoic acid, ethyl ester, (2E)-

APPLICATION INFORMATION
Odor Description: A pleasant, rum-like odor; fruity, green and sweet with a juicy undertone.
Fragrance Use: For tropical nuances, grape, berry and apple applications.
Recommended Fragrance Use Level: 1% - 5%
Tenacity on Blotter: > 1 hour
Taste Description: Fruity, sweet, tropical, winey.
Flavor Use: Can be used in a variety of flavors, especially wine and distilled spirits flavors. Can also be used for top noting fruit flavors like apple and pineapple.
Recommended Flavor Use Level: 2 - 20 PPM

SPECIFICATIONS
Minimum Purity: 98.0%
Appearance: colorless liquid
Refractive Index: 1.431 : 1.438 at 20 deg C
Specific Gravity: 0.894 : 0.900 at 25 deg C
Additives: synthetic alpha tocopherol @ 0.10%
Acid Value (Max.): 1.0 mg KOH/g(max)

TECHNICAL INFORMATION
Flash Point: 130 deg F (CC)
Boiling Point (approx): 174.50 C (EPI 4.0)
Solubility: Almost insoluble in H2O; sol. in alcohol
Log P: 2.610
Kosher: YES
Halal: YES
RIFM Monograph: YES
Natural: NO
Nature Identical: YES
Regulatory Status: TSCA AICS CHINA DSL ECL EINECS(248-681-5) PICCS
Export Tariff Code: 2916.19.6000
Shipped as Dangerous Good: YES WHEN SHIPPED VIA AIR/OCEAN

PACKAGING AND STORAGE
Recommended Packaging: Glass, Plastic, Aluminum or Phenolic Lined Steel
Shelf Life: 48 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: 01/12/2015