trans-2-HEXENYL ACETATE FCC - CAS 2497-18-9
Category:
Flavor & Fragrance
Product Name:
trans-2-HEXENYL ACETATE FCC
Synonyms:
2-Hexen-1-ol, acetate, (2E)-, E-2-Hexenyl acetate, Hexenyl acetate, T-2-HEXENYL ACETATE, trans-2-HEXENYL ACETATE FCC
CAS Number:
2497-18-9
Molecular Weight:
142.19
Molecular Formula:
C8H14O2
COA:
Inquire
MSDS:
Inquire
Olfactive Family:
Waxy
FEMA:
2564
Odor description:
Waxy, banana like odor with spice undertones (cinnamon).
Taste description:
Characteristic for juicy pear.
Chemical Structure
CAS 2497-18-9 trans-2-HEXENYL ACETATE FCC

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Reference Reading


1.Effects of bagging on volatiles and polyphenols in "Wanmi" peaches during endocarp hardening and final fruit rapid growth stages.
Wang Y1, Yang C, Liu C, Xu M, Li S, Yang L, Wang Y. J Food Sci. 2010 Nov-Dec;75(9):S455-60. doi: 10.1111/j.1750-3841.2010.01817.x. Epub 2010 Oct 7.
Fruits of the late-ripening peach cultivar "Wanmi" were bagged at the early period of fruit endocarp hardening, and the bags were removed 1 wk before maturity harvest. The effects of bagging on volatile compounds and polyphenols were studied. Total volatiles and the sum of C(6) compounds, esters from bagged fruits were significantly lower than from nonbagged fruits from the beginning of the final rapid fruit growth stage to maturity. As the most dominant compounds of C(6) compounds and esters, the lower contents of hexanal, trans-2-hexenal, hexyl acetate, cis-3-hexenyl acetate, and trans-2-hexenyl acetate attributed to the lower content of C(6) compounds and esters in bagged fruit. γ-Hexalactone and δ-decalactone were produced earlier in bagged fruits than in nonbagged ones, suggesting that bagging accelerates fruit maturity. Level of γ-decalactone in bagged fruits was significantly lower than in nonbagged fruits at 159 days after full blossom (DAFB), so did δ-decalactone at 166 DAFB.