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115606

Sigma-Aldrich

Hexanal

98%

Sinônimo(s):

Aldehyde C6, Caproaldehyde, Hexyl aldehyde

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About This Item

Fórmula linear:
CH3(CH2)4CHO
Número CAS:
66-25-1
Peso molecular:
100.16
Beilstein:
506198
Número CE:
200-624-5
Número MDL:
MFCD00007027
Código UNSPSC:
12352100
eCl@ss:
39021112
ID de substância PubChem:
24847229
NACRES:
NA.22

densidade de vapor

>1 (vs air)

Nível de qualidade

100

pressão de vapor

10 mmHg ( 20 °C)

Ensaio

98%

índice de refração

n20/D 1.4035 (lit.)

pb

130-131 °C (lit.)

densidade

0.815 g/mL at 25 °C (lit.)
0.834 g/mL at 25 °C

temperatura de armazenamento

2-8°C

cadeia de caracteres SMILES

CCCCCC=O

InChI

1S/C6H12O/c1-2-3-4-5-6-7/h6H,2-5H2,1H3

chave InChI

JARKCYVAAOWBJS-UHFFFAOYSA-N

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Descrição geral

Hexanal is present in lactoperoxidase-bleached WPC80 (whey protein concentrate with 80% protein).

Aplicação

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.

Pictogramas

FlameExclamation mark
GHS02,GHS07

Palavra indicadora

Warning

Frases de perigo

H226,H315,H319

Classificações de perigo

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

Código de classe de armazenamento

3 - Flammable liquids

Classe de risco de água (WGK)

WGK 1

Ponto de fulgor (°F)

77.0 °F - closed cup

Ponto de fulgor (°C)

25 °C - closed cup

Equipamento de proteção individual

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Certificados de análise (COA)

Busque Certificados de análise (COA) digitando o Número do Lote do produto. Os números de lote e remessa podem ser encontrados no rótulo de um produto após a palavra “Lot” ou “Batch”.

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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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