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485551

Sigma-Aldrich

Benzaldehyde-d6

98 atom % D

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About This Item

Linear Formula:
C6D5CDO
CAS Number:
17901-93-8
Molecular Weight:
112.16
MDL number:
MFCD00143654
UNSPSC Code:
12352005
PubChem Substance ID:
24872093
NACRES:
NA.12

isotopic purity

98 atom % D

Quality Level

200

Assay

99% (CP)

refractive index

n20/D 1.545 (lit.)

bp

178-179 °C (lit.)

mp

−26 °C (lit.)

density

1.103 g/mL at 25 °C

mass shift

M+6

SMILES string

[2H]C(=O)c1c([2H])c([2H])c([2H])c([2H])c1[2H]

InChI

1S/C7H6O/c8-6-7-4-2-1-3-5-7/h1-6H/i1D,2D,3D,4D,5D,6D

InChI key

HUMNYLRZRPPJDN-MZWXYZOWSA-N

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Packaging

This product may be available from bulk stock and can be packaged on demand. For information on pricing, availability and packaging, please contact Stable Isotopes Customer Service.

Signal Word

Danger

Hazard Classifications

Acute Tox. 4 Inhalation - Acute Tox. 4 Oral - Aquatic Chronic 2 - Eye Irrit. 2 - Repr. 1B - Skin Irrit. 2 - STOT SE 3

Target Organs

Respiratory system

Storage Class Code

6.1C - Combustible acute toxic Cat.3 / toxic compounds or compounds which causing chronic effects

WGK

WGK 1

Flash Point(F)

145.0 °F - closed cup

Flash Point(C)

62.8 °C - closed cup

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Certificates of Analysis (COA)

Lot/Batch Number
MBBD7982
MBBC8561
MBBC3259
SZ1920
CX1612

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Jana Rousová et al.
Journal of chromatography. A, 1544, 49-61 (2018-03-06)
Carboxylic acids and aldehydes are present in ambient air particulate matter (PM) originating from both primary emission and secondary production in air and may, due to their polarity have, an impact on formation of cloud condensation nuclei. Their simultaneous determination
Ellena S King et al.
Journal of agricultural and food chemistry, 67(11), 3229-3241 (2019-02-26)
This study describes the sensory composition of commercial sweet almond varieties across two California growing seasons. It also discusses the relationship between sensory attributes and chemical and physical measures. Raw, whole almonds (43 samples each of 13 varieties in 2015
Weronika Filipowska et al.
Journal of chromatography. A, 1612, 460647-460647 (2019-11-27)
Aldehydes originating from malt play an important role in beer flavour deterioration. In order to better understand the influence of malting process on beer staling, it is necessary to acquire a reliable analytical methodology for determination of beer staling aldehydes
Xinyi Zhang et al.
Journal of agricultural and food chemistry, 67(12), 3502-3510 (2019-02-28)
This work outlines a rapid novel methodology for the direct quantitation of 12 volatile aldehyde compounds related to oxidative off-flavors in wine, by measuring the combined free and hydrogen-sulfite-bound forms of each aldehyde compound, consisting of four general aldehydes, four
Michał Biernacki et al.
Molecules (Basel, Switzerland), 23(9) (2018-09-19)
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