Cis-3-Hexen-1-ol is Found in a Wide Variety of Plant-derived Foods, Which has Significant Ramifications for the Food Business in Terms of Individual Dietary Preferences

Cis-3-Hexen-1-ol
Cis-3-Hexen-1-ol

The colourless oily liquid Cis-3-Hexen-1-ol, commonly known as (Z)-3-hexen-1-ol and leaf alcohol, has a distinctive grassy-green odour of newly cut green grass and leaves. Most plants generate it in modest levels, and it attracts a variety of predatory insects. 3-Hexen-1-ol is a key scent molecule found in fruit and vegetable flavours as well as perfumes. The annual output is around 30 tonnes.

The alcohol Cis-3-Hexen-1-ol and its esters are essential taste and aroma ingredients. The related aldehyde 3-hexenal (leaf aldehyde) has a comparable and even stronger odour, but it is more unstable and isomerizes into conjugated trans-2-hexenal. This substance has been identified as a semiochemical implicated in attraction mechanisms and behaviours in a variety of animals, including insects and mammals. There is, however, no scientific evidence that it has aphrodisiac properties in humans. When a maguey worm is presented in the glass of popular Mexican alcoholic beverage mezcal, the quantities of this chemical are observed to be higher.

The global Cis-3-Hexen-1-ol market is predicted to increase due to rising demand for air care products such as air cleaners, anti-odor agents, air purifiers, air conditioners, and air filters. 3-hexen-1-ol is also used in automobile wax/polish, floor wax, general polishing agents, polish for metals, plastics, rubber, lacquers, leather, and furniture, and polish for metals, plastics, rubber, lacquers, leather, and furniture.

As a result, market growth is likely to be aided by rising demand for laundry and dishwashing products. However, Cis-3-Hexen-1-ol is very flammable and can cause significant eye damage/irritation. Furthermore, rising worries about the negative impacts of chemical disposal in landfills and the ocean are likely to slow the worldwide 3-hexen-1-ol market's growth.

A variety of additional food scents have been linked to odorant receptor gene variation. Isovaleric acid (cheesy, sweaty), -ionone (floral), 3-hexen-1-ol (green, grassy), and guaiacol (smoky) are among the scents linked to SNPs in specific genes. SNPs result in a nonfunctional or less functional odorant receptor for isovaleric acid, guaiacol, and -ionone, according to functional tests.

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