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Sigma-Aldrich

trans-2-Hexen-1-ol

96%

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About This Item

Linear Formula:
CH3CH2CH2CH=CHCH2OH
CAS Number:
928-95-0
Molecular Weight:
100.16
Beilstein:
1719709
EC Number:
213-191-2
MDL number:
MFCD00002927
UNSPSC Code:
12352100
PubChem Substance ID:
24848064
NACRES:
NA.22

Assay

96%

form

liquid

refractive index

n20/D 1.438 (lit.)

bp

158-160 °C (lit.)

density

0.849 g/mL at 25 °C (lit.)

storage temp.

2-8°C

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-SNAWJCMRSA-N

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General description

trans-2-Hexen-1-ol undergoes allylic epoxidation to yield (2R,3R)-(+)-3-propyloxiranemethanol in high pressure carbon dioxide.

Application

trans-2-Hexen-1-ol was used to evaluate the quality of protected designation of virgin olive oils by headspace solid-phase microextraction-gas chromatography using flame ionization detection and multivariate analysis. It was also used in encapsulation of vanadium catalysts in inorganic and hybrid matrices using sol-gel method.

Pictograms

Flame
GHS02

Signal Word

Warning

Hazard Statements

H226

Hazard Classifications

Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 2

Flash Point(F)

129.2 °F - closed cup

Flash Point(C)

54 °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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Multicomponent phase equilibrium measurements and modeling for the allylic epoxidation of trans-2-hexen-1-ol to (2R, 3R)-(+)-3-propyloxiranemethanol in high-pressure carbon dioxide.
Stradi BA, et al.
Journal of Supercritical Fluids, 20(1), 1-13 (2001)
Encapsulation of vanadium complexes in inorganic or hybrid matrices via the sol-gel method: application to the epoxidation of allylic alcohols.
Pellegrino RB and Buffon R.
Journal of the Brazilian Chemical Society, 15(4), 527-531 (2004)
Benoit Berlioz et al.
Journal of agricultural and food chemistry, 54(26), 10092-10101 (2006-12-21)
Headspace solid-phase microextraction (HS-SPME) -gas chromatography using flame ionization detection and multivariate analysis were applied to the study of the specificity of protected designation of origin (PDO) virgin olive oils produced in a southern French region (Alpes-Maritimes) based on their
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
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