Methyl 2-hexenoate has a green, musty, earthy, sweet, fruity odor
with a very powerful, sharp, green-fruity flavor. May be prepared
by boiling the corresponding acid with methanol in the presence
of concentrated H2S04 in chloroform and subsequent elimination of
water from the vapors using MgS04; also from 3-chloropropionic
acid methyl ester and anhydrous sodium acetate in acetic acid.
Methyl 2-hexenoate has a green, musty, earthy, sweet, fruity odor and a very powerful, sharp, green-fruity flavor
Reported found in papaya, peas, soursop and mountain papaya
Methyl 2-hexenoate is used in flavor compositions for
the type of fruit flavor demanding a rather sharp and green fruity topnote, such as Pineapple, Strawberry, etc. and in various fruit
complexes. It is quite powerful, and the concentration used is normally equivalent to only
0.05 to 0.1 ppm in the finished product.
By boiling the corresponding acid with methanol in the presence of concentrated H2SO4 in chloroform and subsequent
elimination of water from the vapors using MgSO4; also from 3-chloropropionic acid methyl ester and anhydrous sodium acetate in
acetic acid
ChEBI: Methyl 2E-hexenoate is a fatty acid ester.
