Powerfully green, fatty-fresh aldehyde with an unmistakable cucumber-melon character and a waxy, watery-vegetal edge. In dilution it reads as crisp violet-leaf and freshly cut cucumber peel; at higher levels it turns oily and almost soapy.AI · claude-opus-4-7
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Perfume and Flavor Chemicals, page 1013.
Almost colorless or very pale yellowish oil.
Practically insoluble in water, soluble in alcohol, propylene glycol and oils.
Extremely powerful and very diffusive green-vegetable odor, only in dilution reminiscent of cucumber or violet leaf.
The taste consists almost exclusively of olfactory impression, and at concentrations well below 1 ppm it becomes very natural, oily-green cucumber-like and upon further dilution, buttery-oily.
Its enormous power and very peculiar odor type limits its application to violet, cucumber bases and as a trace ingredient in new, fresh topnote compositions.
It is particularly used in imitation cucumber, and as a trace ingredient in many green and fruity flavor types.
Most methods start from 3-Hexenol. The natural Hexenol will yield trans-2-cis-6-Nonadienal which has a sweeter, creamier and more attractive, natural-oily note in proper dilution. The synthetic Hexenol yields trans-2-trans-6-Nonadienal, which has a more dry and sharp odor, even at the same dilution.