ETHYL T3 HEXENOATE
ethyl cis-3-hexenoate
CAS: 2396-83-0
Molecular Formula: C8H14O2
ETHYL T3 HEXENOATE - Names and Identifiers
| Name | ethyl cis-3-hexenoate |
| Synonyms | FEMA 3342 ETHYL 3-HEXENOATE Ethyl 3-hexenoate ethyl hex-3-enoate ETHYL T3 HEXENOATE ETHYL CIS-3-HEXENOATE ethyl cis-3-hexenoate Ethyl (3E)-3-hexenoate ETHYL TRANS-3-HEXENOATE ethyl (3E)-hex-3-enoate 3-Hexenoicacid,ethylester |
| CAS | 2396-83-0 |
| EINECS | 219-257-7 |
| InChI | InChI=1/C8H14O2/c1-3-5-6-7-8(9)10-4-2/h5-6H,3-4,7H2,1-2H3/b6-5+ |
ETHYL T3 HEXENOATE - Physico-chemical Properties
| Molecular Formula | C8H14O2 |
| Molar Mass | 142.2 |
| Density | 0.896g/mLat 25°C(lit.) |
| Melting Point | -65.52°C (estimate) |
| Boling Point | 63-64°C12mm Hg(lit.) |
| Flash Point | 139°F |
| JECFA Number | 335 |
| Vapor Presure | 1.55mmHg at 25°C |
| Storage Condition | Sealed in dry,Room Temperature |
| Refractive Index | n20/D 1.426(lit.) |
| Physical and Chemical Properties | Colorless liquid, the aroma of fruit. Boiling point of 63~64 degrees C (1600pa). Slightly soluble in water, soluble in most organic solvents. Natural products are present in pineapple and the like. |
ETHYL T3 HEXENOATE - Risk and Safety
| Hazard Symbols | Xi - Irritant |
| Risk Codes | R36/37/38 - Irritating to eyes, respiratory system and skin. R10 - Flammable |
| Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S36/37/39 - Wear suitable protective clothing, gloves and eye/face protection. S24/25 - Avoid contact with skin and eyes. |
| UN IDs | UN 3272 3/PG 3 |
| WGK Germany | 3 |
| TSCA | Yes |
| HS Code | 29161900 |
| Hazard Note | Irritant |
| Hazard Class | 3 |
| Packing Group | III |
ETHYL T3 HEXENOATE - Reference Information
| FEMA | 3342 | ETHYL 3-HEXENOATE |
| NIST chemical information | Information provided by: webbook.nist.gov (external link) |
| EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
| toxicity | GRAS(FEMA). |
| usage limit | FEMA(mg/kg): soft drinks, cold drinks, jelly, pudding, jam, candied fruit, 2.0; Candy, baked goods, 4.0. |
| use | GB 2760-1996 specified as allowed food spices. |
| Production method | is composed of 3-hexenoic acid and biscyclohexylcarbodiimide. It is obtained by fermentation of 3-hexenoic acid with brewer's yeast at 20°C. |
Last Update：2024-04-10 22:29:15
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