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cis-3-Hexen-1-ol, also known as (Z)-3-hexen-1-ol and leaf alcohol, is a colorless oily liquid with an intense grassy-green odor of freshly cut green grass and leaves.It is produced in small amounts by most plants and it acts as an attractant to many predatory insects.
cis-3-Hexenal, also known as (Z)-3-hexenal and leaf aldehyde, is an organic compound with the formula CH 3 CH 2 CH=CHCH 2 CHO. It is classified as an unsaturated aldehyde. It is a colorless liquid and an aroma compound with an intense odor of freshly cut grass and leaves. [1] [2]
Hexyl acetate is an ester with the molecular formula C 8 H 16 O 2. It is mainly used as a solvent for resins , polymers , fats and oils . It is also used as a paint additive to improve its dispersion on a surface.
[1] The smell of freshly cut grass is evident immediately after mechanical damage, such as that done by mowing the lawn. The main compound responsible for the smell of freshly cut grass is cis-3-hexenal. It has a low odour detection threshold that humans can perceive at concentrations as low as 0.25 parts per billion.
Cyclohexanol is produced by the oxidation of cyclohexane in air, typically using cobalt catalysts: [5]. 2 C 6 H 12 + O 2 → 2 C 6 H 11 OH. This process coforms cyclohexanone, and this mixture ("KA oil" for ketone-alcohol oil) is the main feedstock for the production of adipic acid.
Cyclohexenone is an organic compound which is a versatile intermediate used in the synthesis of a variety of chemical products such as pharmaceuticals and fragrances. [2] It is colorless liquid, but commercial samples are often yellow.
Fragrance bottles. An aroma compound, also known as an odorant, aroma, fragrance or flavoring, is a chemical compound that has a smell or odor.For an individual chemical or class of chemical compounds to impart a smell or fragrance, it must be sufficiently volatile for transmission via the air to the olfactory system in the upper part of the nose.
Its scent resembles freshly cut grass, like cis-3-hexenal. [5] It is potentially useful as a natural extract that prevents fruit spoilage. [6] It occurs naturally, and contributes to a hay-like "off-note" flavor in green peas. [7] The first synthesis of hexanal was published in 1907 by P. Bagard. [8]