This section provides an overview of cis-3-hexenoic acid, covering its manufacturing processes, regulatory status, and applications in the food, flavours, and fragrances industries. Also, please check out the introduction to cis-3-hexenoic acid manufacturers, supply chain issues, cis-3-hexenoic acid suppliers, and cis-3-hexenoic acid prices. Sinofi can help you buy cis-3-hexenoic acid at bulk wholesale prices based on FEMA 4493 and CAS 1775-43-5.
Table of Contents
What is Cis-3-Hexenoic Acid?
cis-3-Hexenoic acid, also known as (Z)-3-hexenoic acid, is a quietly powerful tool in the modern flavourist’s palette. Its dual character as both a fresh green topnote and a fatty-fermented bodynote allows it to function as a bridging ingredient that adds authenticity and depth across fruit, dairy, and fermented categories. Although the compound is not produced at the volumes seen for commodity green-note materials such as cis-3-hexenol or cis-3-hexenal, it nonetheless commands consistent demand from formulators working in fruit, dairy, beverage, and savoury applications. cis-3-Hexenoic acid is a six-carbon unsaturated carboxylic acid that occupies a distinctive niche within the green-note family of flavour materials. It offers formulators a complementary tool that contributes acidic, fatty-green, and subtly fermented dimensions to flavour compositions. According to the U.S. Food and Drug Administration (FDA), cis-3-hexenoic acid is approved to be used in the flavour and fragrance industries.
Regulatory Status and Safety Considerations
cis-3-Hexenoic acid has been evaluated by major regulatory bodies like JECFA, RIFM, ECHACHEM, NIST, IFRA, and WHO. It is listed by the Flavour and Extract Manufacturers Association under FEMA number 4493 and is generally recognised as safe for use as a flavouring substance at customary levels in food. It has been evaluated within the broader category of aliphatic acyclic primary alcohols, aldehydes, and acids by the Joint FAO/WHO Expert Committee on Food Additives. In Europe, it is included in the Union list of authorised food flavourings under Regulation (EU) No 872/2012. For fragrance applications, formulators should consult the current International Fragrance Association standards and supplier IFRA documentation; while the compound is not the subject of restrictive IFRA category limits at present, responsible practice involves verification against the latest published amendments.
Sensory Profile
The aroma of cis-3-hexenoic acid is complex and best described as a green, fatty, sour, and slightly sweaty note with underlying fruity and dairy nuances. In fruit flavours, cis-3-hexenoic acid is most effective in apple, pear, strawberry, kiwi, and tropical compositions, where it bridges the gap between the sharp green topnotes provided by cis-3-hexenal and the deeper fatty-fruity bodynotes contributed by longer-chain esters and lactones. At very low concentrations, typically in the range of 0.05 to 0.5 ppm, it contributes a fresh, leafy quality reminiscent of bruised foliage and unripe fruit. As concentration increases, the fatty-acid character becomes more pronounced, evoking impressions of overripe banana, fermented fruit pulp, and aged cheese rind. This dual personality, fresh green at low dosage and fatty-fermented at higher dosage, gives the material considerable versatility but also demands careful titration during formulation.
The taste contribution in finished applications is similarly bifurcated. Trace levels enhance the perception of natural ripeness in fruit flavours and add complexity to dairy and butter notes, while overdosing produces a soapy, rancid impression that is difficult to mask. The recommended use level in most finished food products lies between 0.1 and 5 ppm, although specific applications in cheese flavours and fermented beverage analogues may justify higher concentrations.
Natural Occurrence
cis-3-Hexenoic acid is widely distributed in nature and has been identified as a constituent of numerous fruits, including apple, pear, strawberry, raspberry, passion fruit, and various tropical species. It is also present in fermented dairy products, certain wines, and aged cheeses, where it arises from enzymatic oxidation of unsaturated fatty acids and microbial metabolism. The compound forms biosynthetically through the lipoxygenase pathway, which acts on linolenic acid to generate the broader family of C6 green-note volatiles.
CAS No.: 1775-43-5
According to the American Chemical Society, the CAS number of cis-3-hexenoic acid is 1775-43-5.
CAS Name: cis-3-Hexenoic acid
Molecular Formula: C6H10O2
Molecular Mass: 114.14
Appearance: Colorless to pale yellow liquid.
JECFA Number: 2181
Food Chemicals Codex Listed: No
Boiling Point: 209.00 to 210.00 °C. @ 760.00 mm Hg
Solubility: Soluble in ethanol; Slightly soluble in water, 7069 mg/L @ 25 °C (est).
Other Names:
♦ 3-Hexenoic acid, (3Z)-
♦ 3-Hexenoic acid, (Z)-
♦ (3Z)-3-Hexenoic acid
♦ cis-3-Hexenoic acid
♦ (Z)-3-Hexenoic acid
♦ 3-Cis hexenoic acid
Cis-3-Hexenoic Acid Odor
Odor Strength: High, recommend smelling in a 1.00 % solution or less.
Odor Description: At 1.00% in dipropylene glycol, green, grassy, stem-like green sour odor.
FEMA Number 4493
According to the Flavour and Extract Manufacturers Association (FEMA), the FEMA number of cis-3-hexenoic acid is 4493.
| Identifier | Substance | CAS | Notes |
| FEMA 3170 | 3-Hexenoic acid (unspecified / generally (E)-trans or isomer mixture) | 4219-24-3 (mixed); 1577-18-0 (trans) | Original 1965 listing; covers the parent “3-hexenoic acid” |
| FEMA 4493 | cis-3-Hexenoic acid (specific Z-isomer) | 1775-43-5 | Added with GRAS 24 publication (Food Technology, 2009) |
Bulk Cis-3-Hexenoic Acid Manufacturers
The bulk production of cis-3-hexenoic acid is characterized by a diverse global manufacturer base that offers buyers meaningful choice across price, quality, and documentation tiers. Top cis-3-hexenoic acid manufacturers like Sigma-Aldrich, Penta Manufacturing, Advanced Biotech, and Symrise generally serve the high-purity, fully documented segment of the market and frequently supply the major flavour houses through long-term contracts rather than open-market channels. They typically command a substantial price premium but offer the supply security required by multinational flavour houses and regulated end-user industries. The production capacity of cis-3-hexenoic acid is concentrated in three principal regions. Chinese manufacturers of cis-3-hexenoic acid dominate volume supply at competitive pricing, Indian producers offer a balanced middle position, and Western companies in the UK and US serve the premium documentation segment.
Sinofi is a bulk cis-3-hexenoic acid manufacturer in China, and we have a manufacturing facility with 2,500 square meters for the production of (Z)-3-hexenoic acid. We supply high-quality cis-3-hexenoic acid at bulk prices and serve the food, flavours, and fragrances industries worldwide.
Manufacturing Process of Cis-3-Hexenoic Acid
The manufacturing of cis-3-hexenoic acid is a stereochemically demanding exercise that requires careful choice of synthetic route, reaction conditions, and purification strategy. The TEMPO-mediated and Pinnick oxidations of cis-3-hexenol or cis-3-hexenal represent the most widely practised industrial routes and offer attractive combinations of yield, selectivity, and process robustness.
Synthetic Strategy and Route Selection
The industrial synthesis of cis-3-hexenoic acid generally proceeds through one of three principal strategies. The first and most widely practised approach is the oxidation of cis-3-hexenol or cis-3-hexenal, both of which are commercially available green-note materials produced at a substantial scale. The second strategy involves the partial hydrogenation of 3-hexynoic acid using a poisoned palladium catalyst to deliver the cis-isomer with high stereoselectivity. The third strategy is a Wittig or related olefination reaction that constructs the cis-double bond through the coupling of suitable phosphorus ylides with appropriate carbonyl partners. Each route carries distinct advantages and limitations, and the choice among them typically reflects the manufacturer’s existing raw material position, equipment capability, and quality requirements.
Route One: Oxidation of cis-3-Hexenol or cis-3-Hexenal
The oxidative route is the most economically attractive option for manufacturers that already produce or source large volumes of cis-3-hexenol, often referred to as leaf alcohol, which is itself a major commercial green-note ingredient. The process involves the selective oxidation of the primary alcohol or the corresponding aldehyde to the carboxylic acid without disturbing the cis-double bond. Several oxidation systems have been demonstrated to perform this transformation effectively at an industrial scale.
Route Two: Partial Hydrogenation of 3-Hexynoic Acid
The semi-hydrogenation route relies on the stereoselective reduction of 3-hexynoic acid to cis-3-hexenoic acid using a partially deactivated palladium catalyst, most commonly Lindlar catalyst, which consists of palladium deposited on calcium carbonate and poisoned with lead acetate and quinoline. The triple bond reduction proceeds with high cis-selectivity because the alkyne adsorbs onto the catalyst surface in a syn-fashion, and the deactivated catalyst prevents over-reduction to the saturated hexanoic acid.
Bulk Cis-3-Hexenoic Acid Suppliers
The bulk cis-3-hexenoic acid supply can be segmented into several distinct supplier categories, each suited to different buyer profiles. Top cis-3-hexenoic acid suppliers like Sigma-Aldrich, Penta Manufacturing, Advanced Biotech, and Symrise operate their own synthesis and purification capacity, generally offering the strongest combination of price competitiveness and quality control. Chinese suppliers of cis-3-hexenoic acid dominate volume supply at competitive pricing, and Western suppliers serve the premium documentation segment.
Sinofi is a bulk cis-3-hexenoic acid supplier in China, and we have a warehouse with 1,200 square meters for high-quality (Z)-3-hexenoic acid. We sell different grades of cis-3-hexenoic acid at wholesale prices, serving end-users in the food, flavours, and fragrances industries.
Supply Chain of Cis-3-Hexenoic Acid
The supply chain of cis-3-hexenoic acid is a structured, multi-stage system that links upstream petrochemical and agricultural feedstocks through intermediate manufacture, finished production, distribution, and ultimately end-use application in flavour and fragrance compositions.
Overall Supply Chain Structure
The cis-3-hexenoic acid supply chain can be organized into five sequential stages that together define the path from raw material to finished application. The first stage comprises upstream feedstock supply, which provides the petrochemical and agricultural inputs that feed into intermediate manufacture. The second stage encompasses the production of synthetic intermediates such as cis-3-hexenol, cis-3-hexenal, and 3-hexynoic acid, which serve as direct precursors to the target compound. The third stage is the manufacture of cis-3-hexenoic acid itself, conducted at a relatively small number of specialty chemical producers concentrated in Asia, Europe, and North America. The fourth stage involves distribution, warehousing, and regulatory compliance, where finished material moves from manufacturers through specialty distributors and trading houses to end users. The fifth stage covers end-use application, where the compound is incorporated into flavour and fragrance compositions that ultimately reach consumers through food, beverage, dairy, and personal care products.
Each of these stages involves distinct actors, geographic concentrations, and risk profiles. The supply chain exhibits the characteristics common to specialty chemical markets, including a relatively small number of qualified manufacturers, significant dependence on a handful of upstream feedstock sources, and meaningful exposure to regulatory and geopolitical developments in the principal manufacturing jurisdictions.
Wholesale and Buy Cis-3-Hexenoic Acid in Bulk
Wholesale and bulk purchasing of cis-3-hexenoic acid is a structured exercise that rewards careful preparation, disciplined execution, and ongoing relationship management. cis-3-Hexenoic acid buyers should invest in clear requirement definition, thorough supplier qualification, well-structured commercial negotiation, and systematic risk management.
Identifying and Qualifying Suppliers
The supplier qualification process is where many bulk purchases either succeed or fail, and cis-3-Hexenoic acid buyers should approach this stage with appropriate rigour. Qualification activities should include verification that the prospective supplier is a genuine manufacturer rather than an intermediary, which can be confirmed through factory audits or third-party verification services. Purchasing managers should request and review recent certificates of analysis from multiple production batches to confirm consistency of quality, and should also review the supplier’s quality system certifications, including ISO 9001, ISO 22000, FSSC 22000, and any application-specific certifications.
A practical sample evaluation programme should accompany the qualification process. Sample testing should confirm gas chromatographic purity, isomeric ratio, water content, acid value, and refractive index, and should also include sensory evaluation by an experienced flavourist where the application is sensory-critical. Samples that meet the specification should then be incorporated into pilot-scale formulation trials before any bulk commitment is made.
Negotiating Commercial Terms
Once suppliers have been qualified, the negotiation phase begins. Cis-3-Hexenoic acid buyers should approach commercial discussions with a clear understanding of the prevailing market price range. Negotiation should address far more than the headline price. Payment terms represent a significant commercial lever, and purchasing managers should evaluate the trade-off between favourable pricing offered against advance payment or letter of credit arrangements and the working capital implications of those terms.
As a bulk cis-3-hexenoic acid manufacturer and supplier in China, we wholesale this ingredient to end users in the food, flavours, and fragrances industries. We also supply (Z)-3-hexenoic acid to small customers. Normally, they want to buy cis-3-hexenoic acid in small quantities. To serve them, we can sell cis-3-hexenoic acid at bulk prices and provide a one-stop purchasing service.
Cis-3-Hexenoic Acid Prices (USD/Kg)
Flavour and Fragrance Grade Cis-3-Hexenoic Acid Prices (GC Content >=98.0%)
| Volume | Unit Price | Shipment |
| 50g | 35 USD | Express |
| 500g | 175 USD | Express |
| 1Kg | 255 USD/Kg | Express |
| 25Kg | >=25% cheaper | Express |
| 100Kg-Above | negotiable | Express / Sea |
Indicative kilogram-scale, the market prices of flavour grade cis-3-hexenoic acid is approximately USD 180–360/kg in North America and EUR 170–340/kg (about USD 205–408) in Western Europe for branded F&F-channel material. Most NA/EU flavour and fragrance houses that consume ≥25 kg/year operate on annual contracts with quarterly indexation clauses to feedstock and freight. Spot premiums for unplanned 5–25 kg orders run 8–20% over the contract reference. Branded suppliers generally hold safety stock equivalent to 2–4 months of normalized off-take, supporting spot fulfillment at the spot premium.
Furthermore, the above cis-3-hexenoic acid price quotations do not include the express shipping fee. The reason is that the shipment cost may exceed the sample value of (Z)-3-hexenoic acid. However, the bulk wholesale prices of cis-3-hexenoic acid will be much lower than those of small orders. Please contact us for more details.
Cis-3-Hexenoic Acid Specification
| Appearance | Colorless to pale yellow liquid. |
| Odor: | Green, grassy, stem-like green sour odor. |
| Purity (GC) | >=98% |
| Refractive Index (20°C) | 1.440 – 1.450 |
| Specific Gravity (at 25℃/25℃) | 0.960-0.968 |
Cis-3-Hexenoic Acid Uses
cis-3-Hexenoic acid is a quietly versatile aroma chemical that contributes meaningfully across an unusually broad range of flavour and fragrance applications.
Fruit Flavour Applications
Fruit flavours represent the largest and most established application category for cis-3-hexenoic acid. The compound contributes a fresh, fatty-green character that bridges the sharp top notes provided by aldehydes such as cis-3-hexenal and the deeper fruity body notes contributed by esters and lactones, and this bridging function makes it particularly valuable in compositions that aim to capture the full complexity of natural fruit aroma. In apple flavours, the material enhances the impression of crisp, just-picked ripeness and helps to convey the slightly tart character of fruit skin, complementing the contributions of esters such as ethyl 2-methylbutyrate and hexyl acetate. In pear compositions, it supports the soft, slightly fermented character that distinguishes ripe pear from green pear and adds an authentic dimension that is difficult to achieve through esters alone. It also finds extensive use in berry flavours, particularly strawberry, raspberry, and blackcurrant, where it contributes to the fresh, slightly green character of natural fruit and balances the sweetness of furanones and the depth of ionones.
Dairy and Cheese Flavour Applications
Dairy and cheese flavours represent the second major application category for cis-3-hexenoic acid and the segment in which the compound’s acidic and fatty-fermented character is most fully expressed. In butter flavours, the material contributes a natural-tasting tang that complements the buttery body provided by diacetyl alternatives, lactones, and short-chain fatty acids, helping to construct profiles that read as freshly churned rather than artificially flavoured. In yoghurt and cultured cream applications, it supports the fermented character that distinguishes cultured products from sweet cream and provides depth that goes beyond what lactic acid alone can achieve. Cheese flavours benefit particularly from cis-3-hexenoic acid, especially in compositions targeting aged, bloomy-rind, washed-rind, and blue cheese profiles.
Beverage Applications
Beverage flavours constitute a third significant application category, with cis-3-hexenoic acid finding use across both alcoholic and non-alcoholic compositions. In wine flavours, the material contributes to the fermented fruit character that defines varietal authenticity and supports the construction of profiles ranging from young white wines to more complex red and dessert wines. In beer and cider flavours, it provides the fermented, slightly sour character that distinguishes these products from simple fruit beverages and adds depth to compositions intended to evoke craft and traditional brewing styles.
Savoury and Culinary Flavour Applications
Savoury flavours represent a smaller but commercially meaningful application category for cis-3-hexenoic acid. In meat flavours, particularly those targeting cured, aged, or fermented meat profiles such as salami, prosciutto, and traditional sausages, the compound contributes to the fatty-fermented character that distinguishes these products from fresh meat and supports the construction of authentic-tasting compositions. In seafood flavours, it provides a subtle freshness that complements the brininess and umami associated with marine ingredients.
In vegetable flavours, the material is used in compositions targeting fresh leafy greens, herbs, and cooked vegetable profiles, where its green and slightly fatty character aligns with the natural aroma of these ingredients.
Fragrance and Personal Care Applications
Beyond food and beverage applications, cis-3-hexenoic acid finds limited but meaningful use in the fragrance and personal care sector. In fine fragrance compositions, the material occasionally contributes to green, natural, and gourmand accords, particularly those intended to evoke fresh fruit, garden herbs, or culinary impressions. In personal care products, including shower gels, body lotions, and hair care formulations, cis-3-hexenoic acid is used at trace levels in fragrance compounds targeting fruit-, dairy-inspired, or gourmand themes.
Cis-3-Hexenoic Acid Benefits
cis-3-Hexenoic acid offers a distinctive combination of benefits that explains its enduring presence in the working libraries of flavourists and perfumers worldwide.
Sensory Authenticity and Natural Character
The most significant benefit of cis-3-hexenoic acid lies in the authenticity it brings to flavour and fragrance compositions. The compound is widely distributed in nature and has been identified as a natural constituent of numerous fruits, fermented dairy products, wines, and aged cheeses, where it forms biosynthetically through the lipoxygenase pathway acting on linolenic acid. This natural occurrence means that compositions incorporating cis-3-hexenoic acid read as more genuine and less constructed than those built solely from synthetic-tasting components.
Versatility Across Application Categories
A second major benefit of cis-3-hexenoic acid is its versatility across an unusually broad range of application categories. The compound’s dual personality, contributing fresh green character at trace concentrations and fatty-fermented character at higher levels, enables flavourists to deploy a single ingredient across applications as diverse as apple and pear flavours, strawberry and tropical fruit compositions, butter and cheese flavours, wine and beer compositions, and selected savoury and culinary profiles. This versatility simplifies the flavourist’s working palette and supports cost-effective formulation development, since a single qualified raw material can serve multiple finished-product categories.
Stability and Functional Performance
cis-3-Hexenoic acid offers meaningful stability and functional performance benefits when handled appropriately. While the cis-configuration of the double bond requires careful protection from heat, light, and acidic conditions to prevent isomerisation, the compound is otherwise reasonably robust under standard storage conditions and survives most flavour processing steps without significant degradation. The carboxylic acid functionality contributes to flavour stability by participating in equilibrium relationships with esters and other components of the composition, helping to buffer the overall sensory profile against minor processing variations.
Cis-3-Hexenoic Acid in E-Liquid and Vaping Products
cis-3-Hexenoic acid occupies a useful but specialized niche in modern e-liquid flavour design. Its ability to deliver authentic, naturalistic fruit and dairy nuances at very low inclusion levels makes it a valuable tool for formulators competing in a market where sensory differentiation increasingly drives consumer preference.
Functional Role in E-Liquid Formulations
For flavourists working on e-liquid formulations, cis-3-hexenoic acid is particularly attractive. It offers an authenticity that purely synthetic ester or aldehyde top notes often fail to deliver. When used in trace amounts within tropical fruit, berry, melon, or stone fruit profiles, the compound can lift the overall aroma and bridge the gap between sweet, ripe character and the crisper green nuance consumers associate with natural fruit.
Applications in E-Liquid Formulation
In commercial e-liquid development, cis-3-hexenoic acid is most often deployed as a minor modifier rather than a primary flavour character. Typical inclusion levels are well below 100 ppm and frequently in the single-digit ppm range, since the molecule is highly potent and can easily dominate or skew a profile toward cheese-like or sweaty notes if overdosed. Common applications include:
In tropical and exotic fruit blends, it reinforces the natural acid backbone of passion fruit, mango, and guava. In berry profiles, particularly raspberry and blackberry, it contributes the slightly fermented, ripe-fruit nuance that distinguishes a freshly picked berry from a confectionery interpretation. In dairy and cream profiles, very low levels can suggest a cultured, slightly tangy character associated with yogurt, crème fraîche, or aged cheese accents in dessert blends. In green and herbal compositions, it can pair effectively with cis-3-hexenol (leaf alcohol) and related green volatiles to convey freshly cut grass or stem-like impressions.
Because the compound is a free acid, formulators must also account for its potential effect on overall e-liquid pH and on the stability of co-formulated ingredients such as nicotine, esters, and acetal-protected aldehydes. Mild acidification can, in some cases, be desirable, as it influences nicotine protonation and the perceived “throat hit,” but excessive carboxylic acid loading can accelerate the hydrolysis of sensitive esters and shift the flavour profile over shelf life.
Regulatory Landscape
In the United States, the Food and Drug Administration regulates e-liquids as tobacco products under the Family Smoking Prevention and Tobacco Control Act, and manufacturers must submit Premarket Tobacco Product Applications (PMTAs) that address the toxicology of every ingredient, including aerosolized flavourants. In the European Union, the Tobacco Products Directive (TPD) imposes notification requirements and prohibits additives that pose a health risk, whether heated or unheated. Industry associations such as AFNOR (France) and BSI (United Kingdom) have published voluntary standards (XP D90-300-2 and PAS 54115, respectively) that encourage formulators to limit or avoid ingredients of known inhalation concern, although cis-3-hexenoic acid is not currently named on prohibition lists in major jurisdictions.
A Flavouring of Fresh Hawthorn Using Cis-3-Hexenoic Acid
(by weight, total:100 parts)
Fresh Hawthorn Concentrate: 5.0; Acetic Acid: 0.04; 2-Methylbutyric Acid: 0.015; Hexanoic Acid: 0.011; cis-3-Hexenoic Acid: 0.06; Heptanol: 0.018; Methyl 2-Methylbutyrate: 0.15; Linalool: 0.08; Hexanal: 0.2; Phenethyl Alcohol: 0.011; Eugenol: 0.04; Linalool Oxide: 0.061; Heptanal: 0.08; Octanol: 0.007; Ethyl Acetate: 0.01; cis-3-Hexenol: 0.15; cis-3-Hexenyl Hexanoate: 0.05; Nerol: 0.06; Melonal (1% soln.): 0.1; Methyl Hexanoate: 0.1; Furanone (10% soln.): 0.3; alpha-Ionone: 0.003; cis-3-Hexenyl Acetate: 0.03; Hexyl Acetate: 0.01; Isoamyl Butyrate: 0.14; trans,cis-2,6-Nonadienal (1% soln.): 0.05; beta-Damascenone: 0.01; Rose Oxide (1% soln.): 0.007; Citral (Natural): 0.005; Methyl Octanoate: 0.004; Geranyl Butyrate: 0.09; Dimethyl Sulfide (10% soln.): 0.01; Geraniol: 0.02; Vanillin: 0.35; Ethanol: 0.8; Maltol: 0.2; Propylene Glycol: 91.8
In conclusion, cis-3-hexenoic acid has earned a durable position within the global flavour and fragrance industry. As a manufacturer and supplier of bulk cis-3-hexenoic acid in China, we offer various grades at wholesale prices to clients worldwide.