Alchemist WebPick Awarded by the webzine of ChemWeb.com Leffingwell & Associates Odor Properties & Molecular Visualization Alkenols & Molecular Structures  A number of alkenols (and alkadienols) are extremely important to flavors and fragrances as well as being characterizing aroma constituents for certain natural products (e.g., green grass, mushrooms). cis-2-Penten-1-ol or (Z)-2-penten-1-ol...C5H10O ............................. occurs in products such as Banana, Guava, Melon, Papaya, Cucumber, Peas, Spearmint, Red Wine, Black and Green Tea, Plum, Cauliflower, Brussels sprouts, Dill (herb), Cherimoya, Kiwi fruit, Nectarines and Endive. The odor and flavor is described as fruity and ethereal. This isomer is more commonly found in natural products than the trans isomer. Odor Detection Threshold = NA Ethereal, fruity odor. cis-2-Hexen-1-ol or (Z)-2-hexen-1-ol...C6H12O .............................. occurs in products such as Apple, Sour Cherry, Black Currants, Papaya, Tomato, Hop oil, Cognac, White & Red wines, Nectarines and Endive. The odor and flavor is described as "fresh, green leafy". Odor Detection Threshold = NA Fresh leaf green odor. trans-2-Hexen-1-ol or (E)-2-hexen-1-ol...C6H12O .......................... occurs in products such as Apple (raw), Apple juice, Apple (cooked), Banana, Sour cherry (Prunus cerasus L.), Orange juice (C. sinensis L. Osbeck), Orange peel oil, Grapefruit peel oil, Satsuma mandarin juice (C. unshiu), American cranberry (V. macrocarpon Ait.), Lingonberry (V. vitis idaea L.), European cranberry (V. oxycoccus L.), Bog blueberry (V. ugliginosurn L.), Black currants - berries, Guava (Psidium guajava L.), Concord grape (Vitis labrusca L.), Papaya (Carica papaya), Peach (Prunus persica L.), Raspberry (Rubus idaeus L.), Strawberry (Fragaria species), Strawberry wine, Cabbage (raw), Celery leaves,Peas (Pisum sativum L.), Capsicum annuum (Bell pepper), Capsicum frutescens, Swiss cheese, Parmesan cheese, Butter, Cognac, Armagnac, Rum, Irish whiskey, Wine, Black & Green tea, Soybean, Olive (Olea europa), Plum (Prunus domestica L.), Plum brandy, Mango, Tamarind (Tamarindus indica), Artichoke (cooked) (Cynaras scolymus L.), Prickly pear (Opuntia ficus indica), Dill herb (A. graveolens L.), Bonito, dried (Katsuobishi), Elderberry (Sambucus nigra L.), Cherimoya (Annona cherimola), Kiwi fruit (Actinidia chinensis Planch.), Babaco fruit (Carica pentagonia), Endive (Cichorium endivia L.), and Nectarine. In contrast to the 2-Pentenols, the trans-2-hexenol isomer occurs more widely in nature than the cis isomer. The odor and flavor is described as "sharp, sweet, very green with fruity background notes". Odor Detection Threshold (in water) = 400 ppb Sharp green leafy odor. cis-3-Hexen-1-ol or (Z)-3-hexen-1-ol...C6H12O .......................... occurs in products such as Apple (raw), Apple juice, Orange juice, Orange peel oil, Lingonberry (V. vitis idaea L.), Black currants - berries, Raspberry (Rubus idaeus L.), Strawberry (Fragaria species), Peas (Pisum sativum L.), Parsley (Petroselium crispum Mill), Cognac, Red wine, Black & Green Tea, Cloudberry (Rubus chamaemorus L.), Olive (Olea europa), Passion fruit juice (purple), Passion fruit (yellow), Plum, Rose apple (Eugenia jambos L.), Sweet marjoram (Origanum majorana L.), Starfruit (Averrhoa carambola L.), Mango (Mangifera indica), Tamarind (Tamarindus indica), Kelp (Laminaria angustata), Quince (Cydonia oblonga), Prickly pear (Opuntia ficus indica), Matsutake (Tricholoma matsutake), Pumpkin (Cucurbita pepo L.), Soursop (Annona muricata), Cashew apple (Anacardium occidentale), Basil (Ocimum basilicum L.), Clary sage (Salvia sclarea L.), Chervil (Anthriscus cerefolium L.), Elderberry (Sambucus nigra L.), Mangosteen (Garcinia mangostana), Cherimoya (Annona cherimola), Kiwi fruit (Actinidia chinensis Planch.), Myrtle berry (Myrtus communis L.), Babaco fruit (Carica pentagonia), Kumazasa (Sasa albo-marginata), Endive (Cichorium endivia L.), Lemon balm (Melissa officinalis L.) and Aubergine (Solanum melongena L.). cis-3-Hexenol is one of the most important flavor & fragrance materials and is used extensively in all types of fruit and vegetable compositions. The odor is that of green grass and green leaves. The esters of this alcohol are also important flavor & fragrance raw materials. Odor Detection Threshold (in water) = 70 ppb Powerful odor of fresh green grass. trans-3-Hexen-1-ol or (E)-3-hexen-1-ol...C6H12O .......................... occurs in products such as Apple, Banana (Musa sapientum L.), Guava (Psidium guajava L.), Grape (Vitis species), Melon, Raspberry (Rubus idaeus L.), Leek (raw) (Allium porrum L.), Tomato (Lycopersicon esculentum Mill.), Grape brandy, White & Red wines, Black & Green tea, Arctic bramble (Rubus arcticus L., R. stell.), Cloudberry (Rubus chamaemorus L.), Passion fruit (purple), Passion fruit (yellow), Starfruit (Averrhoa carambola L.), Mango (Mangifera indica), Prickly pear (Opuntia ficus indica), Jack fruit (Arthocarpus heterophyllus), Licorice (Glycyrrhiza glabra L.), Cherimoya (Annona cherimola), Kiwi fruit (Actinidia chinensis Planch.) and Kumazasa (Sasa albo-marginata). trans-3-Hexenol is occasionally used in fragrances for its green, grass and leafy odor, but is lost in the shadow of the corresponding cis-isomer which dominates in importance. Odor Detection Threshold (in water) = 1550 ppb Green, grass and leafy odor trans-2-Hepten-1-ol or (E)-2-hepten-1-ol...C7H14O .......................... occurs in products such as Cabbage(cooked), Peas (Pisum sativum L.), Cognac, Soybean, Cauliflower (cooked), Asparagus (cooked) and Brussels sprouts (Brass. oleracea var. gemmifera). The odor of this material is described as "pungent and fatty". Odor Detection Threshold (in water) = 4172 ppb Pungent, fatty odor. cis-3-Hepten-1-ol or (Z)-3-hepten-1-ol...C7H14O .......................... occurs in Peas (Pisurn sativurn L.). The odor is described as "green, herbaceous and melon-like". Odor Detection Threshold = NA Green, herbaceous and melon-like odor. trans-3-Hepten-1-ol or (E)-3-hepten-1-ol...C7H14O .......................... occurs in Peas (Pisum sativum L.). No odor description is available. Odor Detection Threshold = NA No odor description is available. cis-4-Hepten-1-ol or (Z)-4-hepten-1-ol...C7H14O .......................... To the authors knowledge this material has not been reported in nature. The odor is described as that of a "fruity, green note" Odor Detection Threshold = NA Fruity, green odor. trans-2-Octen-1-ol or (E)-2-octen-1-ol...C8H16O .......................... occurs in Apple, Bilberry (Vaccinium myrtillus L.), Guava (Psidium guajava L.), Grape (Vitis species), Melon, Peas (Pisum sativum L.) , Potato (raw), Chicken (heated), Cognac, Rum, Black tea, Cloudberry (Rubus chamaemorus L.), Mushroom, Kelp (Laminaria angustata), Endive and Bonito, dried (Katsuobishi). The odor is described as "green citrus like." Odor Detection Threshold (in water) = 40 ppb Green citrus like odor. cis-3-Octen-1-ol or (Z)-3-octen-1-ol...C8H16O .......................... occurs in Passion fruit juice (purple) and Passion fruit juice (yellow). The odor is described as "powerful fresh herbaceous, earthy." Odor Detection Threshold = NA Fresh herbaceous, earthy odor. cis-5-Octen-1-ol or (Z)-5-octen-1-ol...C8H16O .......................... occurs in Apple. The odor is described as "powerful watermelon with slight citrus nuances." Odor Detection Threshold (in water) = 6 ppb Powerful watermelon with slight citrus nuance odor. 1-Octen-3-ol...C8H16O .......................... occurs in products such as Banana (Musa sapientum L.), Kumquat peel oil (Fortunella species), Bilberry (Vaccinium myrtillus L.), American cranberry (V. macrocarpon Ait.), Lingonberry (V. vitis idaea L.), Black currants - berries, Guava (Psidium guajava L.), Melon, Strawberry (Fragaria species), Asparagus, Peas (Pisum sativum L.), Thyme (Thymus vulgare L., T. zygis L.), Blue cheese, Camembert cheese, Gruyere de comte cheese, Butter, Peas (Pisum sativum L.), Tomato (Lycopersicon esculentum Mill.), Chicken (heated), Beef fat (heated), Lamb and mutton (cooked), White & Red wine, Cocoa, Coffee, Black & Green tea, Filbert (roasted) (Corylus avellano), Soybean, Cloudberry (Rubus chamaemorus L.), Olive (Olea europa), Plum, Beans (Phaseolus vulgaris L.), Mushroom, Sweet marjoram (Origanum majorana L.), Sesame seed (roasted), Rice bran, Litchi (Litchi chinensis), Dill herb (A. graveolens L.), Licorice (Glycyrrhiza glabra L.), Pumpkin (Cucurbita pepo L.), Lavender, Vanilla and Mountain papaya (Carica pubescens),. The odor is described as "powerful mushroom." Odor Detection Threshold (in water) = 1.2 ppb Powerful mushroom odor. 3-Octen-2-ol..C8H16O .......................... To the authors knowledge this material has not been reported in nature. The odor is described as "creamy, mushroom like." Odor Detection Threshold = NA Creamy, mushroom like odor cis-2-Nonen-1-ol or (Z)-2-nonen-1-ol...C9H18O .......................... occurs in Passion fruit juice (yellow). The odor is described as "slightly waxy, melon like." Odor Detection Threshold = NA Slightly waxy, melon like odor trans-2-Nonen-1-ol or (E)-2-nonen-1-ol...C9H18O .......................... occurs in Melon, Cucumber (Cucumis sativus L.), Cognac, Prickly pear (Opuntia ficus indica) and Nectarine. The odor is described as "waxy with green undertones." Odor Detection Threshold (in water) = 130 ppb Slightly waxy, melon like odor cis-3-Nonen-1-ol or (Z)-3-nonen-1-ol...C9H18O .......................... occurs in Melon, Cucumber (Cucumis sativus L.), Peas (Pisum sativum L.), Corn (Maize). The odor is described as a "fresh, waxy, melon." Odor Detection Threshold = NA Frash waxy, melon like odor cis-6-Nonen-1-ol or (Z)-6-nonen-1-ol...C9H18O .......................... occurs in Melon and Cucumber (Cucumis sativus L.). The odor is described as "waxy, and melon-pumpkin." Odor Detection Threshold (in water) = 1 ppb Waxy, melon-pumpkin odor trans-2-Decen-1-ol or (E)-2-decen-1-ol...C10H20O .......................... To the authors knowledge this material has not been reported in nature. The odor is described as "mild, fatty-waxy." Odor Detection Threshold = NA Mild, fatty-waxy odor cis-4-Decen-1-ol or (Z)-4-decen-1-ol...C10H20O .......................... occurs in Buchu oil. The odor is described as "fatty-waxy." Odor Detection Threshold = NA Fatty-waxy odor 9-Decen-1-ol...C10H20O .......................... occurs in Cognac. The odor is described as "fatty-waxy rose." Odor Detection Threshold = NA Fatty-waxy rose odor trans-2-Undecen-1-ol or (E)-2-undecen-1-ol...C11H22O .......................... occurs in nature. The odor is described as "floral, rosy and waxy (in dilution)." Odor Detection Threshold = NA Mild, fatty-waxy odor 10-Undecen-1-ol...C11H22O .......................... occurs in Beef (boiled, cooked). The odor is described as "fresh, waxy, citrus and rose." Odor Detection Threshold = NA Fresh, waxy, citrus and rose odor. trans-2-Dodecen-1-ol or (E)-2-dodecen-1-ol...C12H24O .......................... occurs in nature. The odor is described as "pleasant, fatty waxy." Odor Detection Threshold = NA Pleasant, fatty waxy odor trans-2-Tridecen-1-ol or (E)-2-tridecen-1-ol...C13H26O .......................... To the authors knowledge this material has not been reported in nature. The odor is described as "persistent mild, waxy." Odor Detection Threshold = NA Persistent mild, waxy odor Data abstracted from Flavor-Base 2010 Copyright © John C. Leffingwell 1989-98 Leffingwell & Associates In the news Home Copyright © Leffingwell & Associates TERMS OF SERVICE.............PRIVACY POLICY If the area above is not activated (for music) you will need to download a midi file player