Catalog › Gourmand › Cocoa Hexenal
Bitter cocoa and dark chocolate character with nutty, honeyed, toasted and slightly green-aldehydic facets. Considered the key impact molecule of cocoa; excellent for realistic dark-chocolate accords in traces.
5-Methyl-2-phenyl-2-hexenal · Cocal
Ranked by how many olfactive sub-categories they share with Cocoa Hexenal, not alphabetically.
What this page carries, beside what the whole catalog carries. Every figure on the right is counted from the file the app ships, at the moment this page was built, so it cannot drift from the product the way a sentence somebody typed would.
And the limits, because they decide how far the rest can be trusted. Every regulatory join - IFRA, GHS, allergens - is by CAS number, and a material can supply one through its constituents as well as its own row, so of the 428 materials carrying no CAS number the 127 without a constituent table are the ones that return "nothing known" rather than "nothing applies". The blotter hours are sourced rather than measured by us, and the app labels every one of them an estimate. There is no physical chemistry on a row: no molecular weight, no vapour pressure, no boiling point. The longer answer, or the whole catalog counted.