{"ymdb_id":"YMDB01676","created_at":"2011-08-31T03:34:33.000Z","updated_at":"2016-09-08T18:36:59.000Z","name":"E-2-Hexen-1-ol","cas":"928-95-0","state":"Solid","melting_point":null,"description":"E-2-Hexenol is a compound with an odor described as fresh fatty green, fruity, vegetative, with leafy and herbal nuances. [Mosciano, Gerard P\u0026F 24, No. 5, 41, (1999)]","experimental_water_solubility":null,"experimental_logp_hydrophobicity":null,"location":null,"synthesis_reference":null,"chebi_id":null,"hmdb_id":null,"kegg_id":null,"pubchem_id":"13577","cs_id":"12988","foodb_id":null,"wikipedia_link":null,"biocyc_id":null,"iupac":"(2E)-hex-2-en-1-ol","traditional_iupac":"(2E)-hex-2-en-1-ol","logp":"1.4884450793333333","pka":null,"alogps_solubility":"1.35e+01 g/l","alogps_logp":"1.79","alogps_logs":"-0.87","acceptor_count":"1","donor_count":"1","rotatable_bond_count":"3","polar_surface_area":"20.23","refractivity":"32.299499999999995","polarizability":"12.47121970619293","formal_charge":"0","physiological_charge":"0","pka_strongest_basic":"-2.3257632177601035","pka_strongest_acidic":"16.08147412491974","bioavailability":"1","number_of_rings":"0","rule_of_five":"1","ghose_filter":"0","veber_rule":"1","mddr_like_rule":"0","synonyms":["(2E)-2-Hexen-1-ol","(E)-2-Hexen-1-ol","(E)-2-Hexene-1-ol","(E)-2-hexenol","(E)-Hex-2-en-1-ol","(E)-hex-2-enol","2-(E)-hexenol","2-Hexen-1-ol, trans-","2-Hexenol","hex-2-en-1-ol","Hex-2(E)-enol","t-2-Hexen-1-ol","trans-2-Hexen-1-Ol","trans-2-Hexenol","trans-hex-2-en-1-ol"],"pathways":[],"growth_conditions":[],"references":[{"pubmed_id":17616208,"citation":"Loscos, N., Hernandez-Orte, P., Cacho, J., Ferreira, V. (2007). \"Release and formation of varietal aroma compounds during alcoholic fermentation from nonfloral grape odorless flavor precursors fractions.\" J Agric Food Chem 55:6674-6684."}],"proteins":[]}