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Catalog Number:
34365
CAS Number:
2497-18-9
trans-2-Hexenyl acetate
Grade:
meets FG specifications, KOSHER, FEMA 2564
Purity:
95 - 100% (GC)
Synonym(s):
Acetic acid trans-2-hexenyl ester
Hazmat
Documents
$49.67 /25G
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Product Information
Synonyms
Acetic acid trans-2-hexenyl ester
CAS Number
2497-18-9
Purity
95 - 100% (GC)
Grade
meets FG specifications, KOSHER, FEMA 2564
Molecular Formula
C8H14O2
Molecular Weight
0
MDL Number
MFCD00009474
PubChem ID
17243
Density
0.897
Appearance
Off water white liquid
Boiling Point
165 - 167 °C
Refractive Index
n20/D 1.426 - 1.428
Conditions
Store at RT
General Information
Synonyms
Acetic acid trans-2-hexenyl ester
CAS Number
2497-18-9
Purity
95 - 100% (GC)
Grade
meets FG specifications, KOSHER, FEMA 2564
Molecular Formula
C8H14O2
Molecular Weight
0
MDL Number
MFCD00009474
PubChem ID
17243
Density
0.897
Appearance
Off water white liquid
Boiling Point
165 - 167 °C
Refractive Index
n20/D 1.426 - 1.428
Conditions
Store at RT
Properties
Additional property information coming soon!
-
Safety and Regulations
Hazmat
Yes
Antibiotic
No
DEA-regulated
No
Warnings
-
Applications

trans-2-Hexenyl acetate is widely utilized in research focused on:

  • Flavor and Fragrance Industry: This compound is commonly used as a flavoring agent in food products and as a fragrance in cosmetics and perfumes, providing a fruity aroma that enhances sensory experiences.
  • Aromatherapy: It is incorporated into essential oil blends for its pleasant scent, which is believed to promote relaxation and improve mood, making it popular in wellness and therapeutic applications.
  • Chemical Synthesis: Researchers use trans-2-Hexenyl acetate as a building block in organic synthesis, facilitating the creation of more complex molecules in pharmaceuticals and agrochemicals.
  • Biological Studies: This compound is utilized in studies investigating plant volatiles and their roles in pollination and pest attraction, providing insights into ecological interactions.
  • Food Preservation: Its antimicrobial properties are explored in food science to enhance the shelf life of perishable products, offering a natural alternative to synthetic preservatives.

Citations