FlavScents AInsights Entry: Green Hexanal (CAS: 5435-64-3)

1. Identity & Chemical Information

Green hexanal, also known as hexanal, is a volatile organic compound with the IUPAC name hexanal. It is identified by the CAS number 5435-64-3. The molecular formula for green hexanal is C6H12O, and it has a molecular weight of 100.16 g/mol. This compound is characterized by an aldehyde functional group, which is crucial for its odor profile. The presence of the aldehyde group contributes to its distinctive green, grassy scent, often associated with freshly cut grass or leaves. This structural feature is significant in both flavor and fragrance applications, where it imparts a fresh, natural note.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Green hexanal is renowned for its strong, fresh, and grassy odor, reminiscent of freshly cut grass or green leaves. It is often described as having a high intensity and a sharp, penetrating character. The compound is used as an impact note in both flavors and fragrances, providing a sense of freshness and realism. While specific taste and odor thresholds are not readily available, its potent aroma suggests that it is effective at low concentrations. In flavor applications, it is typically used to enhance the freshness of fruit and vegetable profiles.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Green hexanal is naturally occurring in a variety of plants and is a common component of essential oils. It is formed through the enzymatic degradation of fatty acids, particularly linoleic acid, during plant tissue damage. This process is part of the plant's defense mechanism, releasing volatile compounds that contribute to the characteristic "green" aroma. Green hexanal is often found in fruits, vegetables, and herbs, making it relevant for "natural flavor" designations in both food and fragrance industries.

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

4. Use in Flavors

In the flavor industry, green hexanal is used to impart a fresh, green note to a variety of products. It is commonly found in fruit and vegetable flavors, where it enhances the perception of freshness and authenticity. Typical use levels in finished food products range from 0.1 to 5 ppm, depending on the desired intensity and the specific application. It is considered stable under typical processing conditions but may degrade under high heat or acidic conditions, which can affect its sensory profile.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

Green hexanal is utilized in the fragrance industry for its fresh, green aroma, which is highly valued in creating natural and clean scent profiles. It is often used in perfumes, personal care products, and household cleaners. As a top note, it provides an initial burst of freshness and is typically used in concentrations ranging from trace amounts to 0.5% in fragrance formulations. Its volatility makes it suitable for top and middle note applications, contributing to the overall freshness and complexity of the fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

Green hexanal is generally recognized as safe (GRAS) for use in flavors by FEMA in the United States. In the European Union, it is regulated under Regulation (EC) No 1334/2008 and has an assigned FL number. The regulatory status in the United Kingdom aligns with the EU post-Brexit. In Asia, including Japan and China, it is accepted for use in flavors, though specific regulations may vary. In Latin America, countries like Brazil and those in MERCOSUR also permit its use, but formulators should verify local regulations for specific applications.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Green hexanal is considered safe for use in food and fragrance applications at typical exposure levels. For oral exposure, it has a high margin of safety when used within recommended limits. Dermal exposure in fragrance applications is generally safe, with no significant reports of irritation or sensitization. Its volatility suggests minimal risk from inhalation under normal use conditions. However, occupational exposure should be managed to prevent irritation from high concentrations.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Green hexanal is valued for its ability to impart a fresh, natural aroma to both flavors and fragrances. It synergizes well with other green and citrus notes, enhancing the overall freshness of the formulation. Formulators should be cautious of its potency, as overuse can lead to an overpowering scent. It is often underutilized in complex formulations where its fresh note can provide a unique twist.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on green hexanal is well-established, with comprehensive sensory and regulatory information available. While industry practices are generally consistent, some undocumented variations in use levels and applications may exist. Known data gaps include specific taste and odor thresholds, which could benefit from further research.

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 2026-06-05 16:06:39 GMT (p2)