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224707

Sigma-Aldrich

cis-2-Hexen-1-ol

95%

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About This Item

Linear Formula:
CH3CH2CH2CH=CHCH2OH
CAS Number:
928-94-9
Molecular Weight:
100.16
Beilstein:
1719708
EC Number:
213-190-7
MDL number:
MFCD00063209
UNSPSC Code:
12352100
PubChem Substance ID:
24853451
NACRES:
NA.22

vapor density

>1 (vs air)

Assay

95%

refractive index

n20/D 1.441 (lit.)

bp

166 °C (lit.)

density

0.847 g/mL at 25 °C (lit.)

SMILES string

[H]\C(CO)=C(/[H])CCC

InChI

1S/C6H12O/c1-2-3-4-5-6-7/h4-5,7H,2-3,6H2,1H3/b5-4-

InChI key

ZCHHRLHTBGRGOT-PLNGDYQASA-N

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General description

cis-2-hexen-1-ol has been quantitated in grape berries by a novel and portable gas chromatograph (GC, zNosetrade mark).

Pictograms

FlameExclamation mark
GHS02,GHS07

Signal Word

Warning

Hazard Statements

H226,H319

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 3

Flash Point(F)

138.9 °F - closed cup

Flash Point(C)

59.4 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Peter Watkins et al.
Talanta, 70(3), 595-601 (2008-10-31)
A novel and portable gas chromatograph (GC, zNosetrade mark) has been evaluated for the measurement in grape berries of selected six-carbon compounds; namely, hexanal, cis-2-hexen-1-ol, cis-3-hexen-1-ol and trans-2-hexenal. The zNosetrade mark is a handheld GC which uses purge and trap
Leandro Dias Araujo et al.
Food research international (Ottawa, Ont.), 98, 79-86 (2017-06-15)
Elemental sulfur is a fungicide traditionally used to control Powdery Mildew in the production of grapes. The presence of sulfur residues in grape juice has been associated with increased production of hydrogen sulfide during fermentation, which could take part in
Xiaotong Lyu et al.
Food chemistry, 346, 128914-128914 (2021-01-09)
The antioxidants sulfur dioxide (50 ppm) and ascorbic acid (100 ppm) were added to grapes soon after harvest at crushing. The chemical composition and sensory profile of Sauvignon Blanc, Pinot Gris and Chardonnay wines were examined, made from grapes collected at three
Béla P Molnár et al.
Frontiers in physiology, 9, 323-323 (2018-04-19)
Insects use sensitive olfactory systems to detect relevant host volatiles and avoid unsuitable hosts in a complex environmental odor landscape. Insects with short lifespans, such as gall midges (Diptera: Cecidomyiidae), are under strong selection pressure to detect and locate suitable
Kye Chung Park et al.
Journal of insect physiology, 78, 33-46 (2015-05-06)
Phytophagous insects detect volatile compounds produced by host and non-host plants, using species-specific sets of olfactory receptor neurons (ORNs). To investigate the relationship between the range of host plants and the profile of ORNs, single sensillum recordings were carried out
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