Leaf alcohol Chemical Properties
- Melting point:
- 22.55°C (estimate)
- Boiling point:
- 156-157 °C(lit.)
- 0.848 g/mL at 25 °C(lit.)
- vapor density
- 3.45 (vs air)
- refractive index
- 2563 | CIS-3-HEXENOL
- Flash point:
- 112 °F
- storage temp.
- Flammables area
- APHA: ≤100
- Specific Gravity
- 0.848 (20/4℃)
- Water Solubility
- JECFA Number
- Stable. Substances to be avoided include strong oxidizing agents and strong acids. Flammable.
- CAS DataBase Reference
- 928-96-1(CAS DataBase Reference)
- NIST Chemistry Reference
- 3-Hexen-1-ol, (Z)-(928-96-1)
- EPA Substance Registry System
- (Z)-3-Hexen-1-ol (928-96-1)
- Hazard Codes
- Risk Statements
- Safety Statements
- UN 1987 3/PG 3
- WGK Germany
- HS Code
- The acute oral LD50 value in rats was reported as 4.70 g/kg (3.82-5.58 g/kg) (Moreno, 1973). The acute dermal LD50 value in rabbits was reported as > 5 g/kg (Moreno, 1973).
Leaf alcohol Usage And Synthesis
Leaf alcohol exists as a liquid at room temperature with a characteristic odor of green leaves. It is found in green tea, violet leaf oil, and many types of leaves, herbs, and grasses. Leaf alcohol finds applications in perfumery as floral fragrance. Leaf alcohol is also investigated for its antidiabetic activity.
Leaf Alcohol is a colorless
liquid with the characteristic odor of freshly cut grass. In small quantities,
leaf alcohol occurs in the green parts of nearly all plants. The volatile flavor
constituents of green tea contain up to 30%.
A stereospecific synthesis of (Z)-3-hexen-1-ol starts with the ethylation of sodium acetylide to 1-butyne, which is reacted with ethylene oxide to give 3-hexyn-1-ol. Selective hydrogenation of the triple bond in the presence of palladium catalysts yields (Z)-3-hexen-1-ol. Biotechnological processes have been developed for its synthesis as a natural flavor compound, for example.
Leaf alcohol is used to obtain natural green top notes in perfumes and flavors. In addition, it is the starting material for the synthesis of (2E,6Z)-2,6-nonadien-l-ol and (2E,6Z)-2,6-nonadien-l-al.
cis-3-Hexen-l-ol has an intense, green odor, not as strong as the corresponding aldehyde and a characteristic herbaceous, leafy odor on dilution. This substance can be obtained through extraction from various essential oils and purified by reacting it to the corresponding phthalate or allophanate; it was synthesized by Ruzicka and Schinz, who also clarified its chemical structure; Stoll and Rouve reported on the most significant differences between the natural and the synthetic products.
3-Hexen-1-ol has an intense, grassy-green odor, not as strong as the corresponding aldehyde, and a characteristic herbaceous, leafy odor on dilution.
Main constituent of the oil distilled from the infusion of fermented tea leaves. Reported found as the corresponding ester of phenylacetic acid in the oil of Japanese mint (Mentha arvensis); the volatile oil of Thea chinensis contains approximately 26 to 35% 3-hexen-1-ol, whereas larger amounts are reported in the oils of Morus bombysic, Robinia pseudacacia and Raphanus sativus. Probably occurring also in several green leaves and herbs; reported found in the fruit juices of raspberry, grapefruit and others. Also reported in over 200 foods including apple, apricot, banana, citrus peel oils and juices, berries, guava, mango, grapes, pineapple, cabbage, kohlrabi, celery, cucumber, lettuce, leek, peas, sauerkraut, tomato, ginger, peppermint oil, coconut oil, spearmint oil, mustard, parsley, breads, butter, fish, fish oil, cognac, brandy, cider, sherry, grape wines, tea, soybeans, avocado, olive, passion fruit, plum, rose apple, Malay apple, water apple (Syzigium spp.), beans, marjoram, starfruit, broccoli, pear and apple brandies, figs, brussels sprouts, radish, prickly pear, litchi, dill, lovage, pumpkin, corn oil, malt, laurel, kiwifruit and other sources
By the reaction of butyne-1 with ethylene oxide and subsequent selective reduction to the eis isomer (Bedoukian, 1967).
ChEBI: A primary alcohol that consists of (3Z)-hex-3-ene substituted by a hydroxy group at position 1.
Aroma threshold values
Detection: 70 ppb
Taste threshold values
Taste characteristics at 30 ppm: fresh, green, raw fruity with a pungent depth
Extracted from various essential oils and purified by reacting it to the corresponding phthalate or allophanate; it was synthesized by Ruzi-ka and Schinz, who also clarified its chemical structure; Stoll and Rouve reported on the most significant differences between the natural and the synthetic products (Burdock, 1995)
 NPCS Board of Consultants & Engineers, Industrial Alcohol of Technology Handbook, 2010
 A. Shirwaikar, K. Rajendran and C. Kumar, Oral Antidiabetic Activity of Annona squamosa Leaf Alcohol Extract in NIDDM Rats, Pharmaceutical Biology, 2004, vol. 42, 30-35
Leaf alcohol Preparation Products And Raw materials
- Actinomycin D
- Oxytetracycline dihydrate
- cis-3-Hexenyl Acetate
- CIS-3-HEXENYL SALICYLATE
- Leaf alcohol
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