Chemical Properties
Leaf Alcohol is a colorless
liquid with the characteristic odor of freshly cut grass. In small quantities,
leaf alcohol occurs in the green parts of nearly all plants. The volatile flavor
constituents of green tea contain up to 30%.
A stereospecific synthesis of (Z)-3-hexen-1-ol starts with the ethylation of
sodium acetylide to 1-butyne, which is reacted with ethylene oxide to give
3-hexyn-1-ol. Selective hydrogenation of the triple bond in the presence of
palladium catalysts yields (Z)-3-hexen-1-ol. Biotechnological processes have
been developed for its synthesis as a natural flavor compound, for example.
Leaf alcohol is used to obtain natural green top notes in perfumes and flavors. In
addition, it is the starting material for the synthesis of (2E,6Z)-2,6-nonadien-l-ol
and (2E,6Z)-2,6-nonadien-l-al.
Occurrence
Main constituent of the oil distilled from the infusion of fermented tea leaves. Reported found as the corresponding ester of phenylacetic acid in the oil of Japanese mint (Mentha arvensis); the volatile oil of Thea chinensis contains
approximately 26 to 35% 3-hexen-1-ol, whereas larger amounts are reported in the oils of Morus bombysic, Robinia pseudacacia and
Raphanus sativus. Probably occurring also in several green leaves and herbs; reported found in the fruit juices of raspberry, grapefruit and others. Also reported in over 200 foods including apple, apricot, banana, citrus peel oils and juices, berries, guava, mango,
grapes, pineapple, cabbage, kohlrabi, celery, cucumber, lettuce, leek, peas, sauerkraut, tomato, ginger, peppermint oil, coconut oil,
spearmint oil, mustard, parsley, breads, butter, fish, fish oil, cognac, brandy, cider, sherry, grape wines, tea, soybeans, avocado,
olive, passion fruit, plum, rose apple, Malay apple, water apple (Syzigium spp.), beans, marjoram, starfruit, broccoli, pear and apple
brandies, figs, brussels sprouts, radish, prickly pear, litchi, dill, lovage, pumpkin, corn oil, malt, laurel, kiwifruit and other sources
