FlavScents AInsights Entry for (E)-2-hexenoic acid (CAS: 13419-69-7)

1. Identity & Chemical Information

• Common Name(s): (E)-2-hexenoic acid
• IUPAC Name: (E)-hex-2-enoic acid
• CAS Number: 13419-69-7
• FEMA Number: Data not found
• Other Identifiers: FL number not found, CoE number not found, IFRA reference not found
• Molecular Formula: C6H10O2
• Molecular Weight: 114.14 g/mol
• Functional Groups and Structure–Odor Relevance: (E)-2-hexenoic acid is an unsaturated carboxylic acid with a double bond in the trans configuration. The presence of the carboxyl group contributes to its acidic properties, while the unsaturation influences its reactivity and sensory characteristics.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

• Odor and Flavor Descriptors: (E)-2-hexenoic acid is characterized by a sharp, pungent odor with green, fatty, and slightly fruity notes. It is often described as having a sour, vinegary aroma.
• Taste and/or Odor Thresholds: Specific thresholds are not clearly reported; however, its intense odor suggests a low threshold.
• Typical Sensory Role: It serves as an impact note in formulations, providing a sharp, green freshness that can enhance the realism of fruity and green profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

• Known Natural Sources: (E)-2-hexenoic acid is not widely reported in natural sources but may be present in trace amounts in certain fruits and fermented products.
• Formation Pathways: It can be formed through the oxidation of hexenal or via enzymatic degradation of fatty acids.
• Relevance to “Natural Flavor” or “Natural Fragrance” Designation: Its presence in natural products and potential for natural synthesis pathways may allow it to be used in natural flavor formulations, subject to regulatory definitions.

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

4. Use in Flavors

• Flavor Categories and Applications: Commonly used in fruit, vegetable, and dairy flavors to impart a fresh, green note.
• Functional Role in Flavor Systems: Acts as a modifier and impact note, enhancing the authenticity of green and fruity profiles.
• Typical Use Levels: Documented use levels are not available; industry-typical use is estimated at low ppm levels, often below 10 ppm in finished products.
• Stability Considerations: It is relatively stable under acidic conditions but may degrade under high heat or alkaline conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

• Fragrance Families and Product Types: Utilized in green, herbal, and fruity fragrance compositions.
• Functional Role: Provides trace realism and acts as a modifier to enhance freshness.
• Typical Concentration Ranges: Typically used at very low concentrations, often less than 0.1% in fragrance formulations.
• Volatility and Top/Middle/Base Contribution: Due to its volatility, it contributes primarily to the top notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States (FDA / FEMA GRAS): Not explicitly listed as GRAS; usage should comply with general safety standards.
• European Union (Reg. (EC) No 1334/2008; FL number status): Not clearly reported; formulators should verify compliance with EU flavoring regulations.
• United Kingdom (post-Brexit alignment or divergence): Aligns with EU regulations; specific status not reported.
• Asia (Japan, China, ASEAN): Data not found; formulators should consult regional regulations.
• Latin America (e.g., Brazil, MERCOSUR): Data not found; regional regulatory consultation is advised.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for ADI or MSDI; formulators should ensure low usage levels to minimize exposure.
• Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for safe use in fragrances.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

• Why This Material is Valuable: Its ability to impart a fresh, green note makes it valuable for enhancing the authenticity of natural profiles.
• Typical Synergies: Works well with other green and fruity notes, such as hexanal and cis-3-hexenol.
• Common Formulation Pitfalls: Overuse can lead to an overpowering, vinegary aroma; careful balancing is required.
• Situations Where It is Frequently Over- or Under-Used: Often under-used in complex formulations where its subtlety can be lost.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

• Well-Established Data: Basic chemical identity and sensory characteristics are well-documented.
• Industry-Typical but Undocumented Practices: Usage levels and specific applications often rely on industry expertise.
• Known Data Gaps or Regulatory Ambiguities: Lack of explicit regulatory listings and detailed toxicological data.

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 2026-04-07 15:48:10 GMT (p2)