115606
Hexanal
98%
Synonym(s):
Aldehyde C6, Caproaldehyde, Hexyl aldehyde
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About This Item
Linear Formula:
CH3(CH2)4CHO
CAS Number:
Molecular Weight:
100.16
NACRES:
NA.22
PubChem Substance ID:
eCl@ss:
39021112
UNSPSC Code:
12352100
EC Number:
200-624-5
MDL number:
Beilstein/REAXYS Number:
506198
Assay:
98%
vapor density
>1 (vs air)
Quality Level
vapor pressure
10 mmHg ( 20 °C)
assay
98%
refractive index
n20/D 1.4035 (lit.)
bp
130-131 °C (lit.)
density
0.815 g/mL at 25 °C (lit.), 0.834 g/mL at 25 °C
functional group
aldehyde
storage temp.
2-8°C
SMILES string
CCCCCC=O
InChI
1S/C6H12O/c1-2-3-4-5-6-7/h6H,2-5H2,1H3
InChI key
JARKCYVAAOWBJS-UHFFFAOYSA-N
General description
Hexanal is present in lactoperoxidase-bleached WPC80 (whey protein concentrate with 80% protein).
Application
Hexanal has been used in the quantification of carbonyls that contribute to the complex flavor of olive oil. It can also be used for Wittig and aldol reactions.
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signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2
Storage Class
3 - Flammable liquids
wgk
WGK 1
flash_point_f
77.0 °F - closed cup
flash_point_c
25 °C - closed cup
ppe
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
Regulatory Information
危险化学品
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Protocols
-Tolualdehyde; Valeraldehyde; Isovaleraldehyde
Hanjiang Zhu et al.
Journal of agricultural and food chemistry, 61(50), 12253-12259 (2013-11-28)
The enzymatic and chemical oxidation reaction in olive oil produces many volatile carbonyl compounds that contribute to the complex flavor of olive oil. A novel ultrahigh performance liquid chromatography (UHPLC) method with dynamic headspace sampling and 2,4-dinitrophenylhydrazine (DNPH) derivatization were
R E Campbell et al.
Journal of dairy science, 96(12), 7404-7413 (2013-10-22)
Chemical bleaching of fluid whey and retentate with hydrogen peroxide (HP) alone requires high concentrations (100-500 mg of HP/kg) and recent studies have demonstrated that off-flavors are generated during chemical bleaching that carry through to spray-dried whey proteins. Bleaching of
Brian Farneti et al.
Journal of food science, 77(5), C551-C559 (2012-04-19)
The availability of rapid and accurate methods to assess fruit flavor is of utmost importance to support quality control especially in the breeding phase. Breeders need more information and analytical tools to facilitate selection for complex multigenic traits such as
Global Trade Item Number
| SKU | GTIN |
|---|---|
| 115606-1L | 04061836690984 |
| 115606-100ML | 04061838703446 |
| 115606-250ML | 04061838703453 |
| 115606-2ML | 04061838703460 |