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Merck
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115606

Sigma-Aldrich

Hexanal

98%

Sinónimos:

Aldehyde C6, Caproaldehyde, Hexyl aldehyde

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About This Item

Fórmula lineal:
CH3(CH2)4CHO
Número de CAS:
66-25-1
Peso molecular:
100.16
Beilstein/REAXYS Number:
506198
EC Number:
200-624-5
MDL number:
MFCD00007027
UNSPSC Code:
12352100
eCl@ss:
39021112
PubChem Substance ID:
24847229
NACRES:
NA.22

vapor density

>1 (vs air)

Quality Level

100

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

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

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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.

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2

Storage Class

3 - Flammable liquids

wgk_germany

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

Certificados de análisis (COA)

Busque Certificados de análisis (COA) introduciendo el número de lote del producto. Los números de lote se encuentran en la etiqueta del producto después de las palabras «Lot» o «Batch»

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Heptanal ≥95%, FCC, FG

Sigma-Aldrich

W254002

Heptanal

Decanal ≥98% (GC), liquid

Sigma-Aldrich

D7384

Decanal

Pentanal for synthesis

Sigma-Aldrich

8.08504

Pentanal

1-Hexanol anhydrous, ≥99%

Sigma-Aldrich

471402

1-Hexanol

Cyclohexene analytical standard, ≥99.5% (GC)

Supelco

44028

Cyclohexene

1-Hexanol analytical standard

Supelco

73117

1-Hexanol

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
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
F Masotti et al.
Journal of dairy science, 95(9), 4760-4767 (2012-08-25)
This study investigated the changes in chemical and microbiological properties of fresh goat milk cheese stored in an open deck refrigerated display cabinet (6 ± 2°C) or in a dark cold room (4 ± 1°C). The effects of partial-vacuum packaging
Sibao Liu et al.
Science advances, 5(2), eaav5487-eaav5487 (2019-02-13)
We present a strategy to synthesize three types of renewable lubricant base oils with up to 90% yield using 2-alkylfurans, derived from nonfood biomass, and aldehydes, produced from natural oils or biomass through three chemistries: hydroxyalkylation/alkylation (HAA), HAA followed by
Laura Purriños et al.
Meat science, 92(4), 627-634 (2012-07-04)
The effect of the length of salting time on volatile compounds throughout the manufacture of dry-cured "lacón" was studied using a purge-and-trap extraction and GC/MS analysis. For this study, six treatments of "lacón" were salted with different amounts of salt
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