FlavScents AInsights Entry for 3-Hexenyl Acetate (CAS: 1708-82-3)

1. Identity & Chemical Information

3-Hexenyl acetate, also known as leaf acetate, is a chemical compound with the IUPAC name hex-3-en-1-yl acetate. It is identified by the CAS number 1708-82-3. The FEMA number for 3-hexenyl acetate is 3855. Other identifiers include the FL number 09.034 and CoE number 111. The molecular formula is C8H14O2, and it has a molecular weight of 142.20 g/mol. This compound features an ester functional group, which is crucial for its characteristic green, fruity odor reminiscent of fresh-cut grass and apples. The presence of the unsaturated alkene group contributes to its volatility and odor profile, making it a valuable component in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

3-Hexenyl acetate is renowned for its fresh, green, and fruity aroma, often described as reminiscent of freshly cut grass, apples, and pears. It possesses a moderate intensity and good diffusion, making it an effective impact note in both flavors and fragrances. The compound is typically used to impart a natural, fresh character to formulations. While specific taste and odor thresholds are not widely documented, its sensory role is primarily as an impact note, providing freshness and realism to compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

3-Hexenyl acetate occurs naturally in various fruits and vegetables, including apples, pears, and green tea. It is formed through enzymatic reactions, particularly during the ripening of fruits, where it contributes to the characteristic aroma. This compound is often associated with the "green" notes in natural flavors and fragrances, making it relevant for "natural flavor" or "natural fragrance" designations.

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

4. Use in Flavors

In flavor applications, 3-hexenyl acetate is used across a range of categories, including fruit, green, and herbal flavors. It serves as an impact note, enhancing the freshness and authenticity of the flavor profile. Typical use levels in finished food or beverage products range from 0.5 to 5 ppm, with industry-typical levels around 2 ppm. The compound is relatively stable under normal conditions but may degrade under high heat or acidic conditions, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

3-Hexenyl acetate is utilized in various fragrance families, such as green, fruity, and floral compositions. It acts as a modifier and impact note, providing a fresh, natural character. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired intensity and product type. Due to its volatility, it primarily contributes to the top notes of a fragrance, offering an initial burst of freshness.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, 3-hexenyl acetate is recognized as GRAS (Generally Recognized As Safe) by FEMA for flavor use. In the European Union, it is listed under Regulation (EC) No 1334/2008 with the FL number 09.034. The United Kingdom follows similar regulations post-Brexit. In Asia, including Japan and China, it is generally accepted for use in flavors and fragrances, though specific regulations may vary. In Latin America, countries like Brazil and those in MERCOSUR typically align with international standards, but local regulations should be consulted for specific guidance.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, 3-hexenyl acetate is considered safe within the typical use levels in food, with no specific ADI or MSDI established, but it falls under the threshold of toxicological concern (TTC) for flavoring substances. Dermal exposure in fragrance applications is generally safe, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be managed with standard safety practices. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

3-Hexenyl acetate is valued for its ability to impart a fresh, natural character to both flavors and fragrances. It synergizes well with other green and fruity notes, enhancing the overall freshness and realism. Formulators should be cautious of its volatility and potential degradation under extreme conditions. It is often under-used in complex formulations where its subtlety can be overshadowed by more dominant notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 3-hexenyl acetate is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though specific sensory thresholds and detailed toxicological data may be less readily available. Formulators should rely on industry-typical practices and consult authoritative sources for the most current regulatory guidance.

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 2026-04-10 18:27:30 GMT (p2)