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115606

Sigma-Aldrich

Capronaldehyd

98%

Synonym(e):

Hexanal, Hexylaldehyd

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About This Item

Lineare Formel:
CH3(CH2)4CHO
CAS-Nummer:
66-25-1
Molekulargewicht:
100.16
Beilstein:
506198
EG-Nummer:
200-624-5
MDL-Nummer:
MFCD00007027
UNSPSC-Code:
12352100
eCl@ss:
39021112
PubChem Substanz-ID:
24847229
NACRES:
NA.22

Dampfdichte

>1 (vs air)

Qualitätsniveau

100

Dampfdruck

10 mmHg ( 20 °C)

Assay

98%

Brechungsindex

n20/D 1.4035 (lit.)

bp

130-131 °C (lit.)

Dichte

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

Lagertemp.

2-8°C

SMILES String

CCCCCC=O

InChI

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

InChIKey

JARKCYVAAOWBJS-UHFFFAOYSA-N

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Allgemeine Beschreibung

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

Anwendung

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.

Piktogramme

FlameExclamation mark
GHS02,GHS07

Signalwort

Warning

Gefahreneinstufungen

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

Lagerklassenschlüssel

3 - Flammable liquids

WGK

WGK 1

Flammpunkt (°F)

77.0 °F - closed cup

Flammpunkt (°C)

25 °C - closed cup

Persönliche Schutzausrüstung

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

Analysenzertifikate (COA)

Suchen Sie nach Analysenzertifikate (COA), indem Sie die Lot-/Chargennummer des Produkts eingeben. Lot- und Chargennummern sind auf dem Produktetikett hinter den Wörtern ‘Lot’ oder ‘Batch’ (Lot oder Charge) zu finden.

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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

Cyclohexen analytical standard, ≥99.5% (GC)

Supelco

44028

Cyclohexen

1-Hexanol analytical standard

Supelco

73117

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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
Juhun Park et al.
The Analyst, 137(14), 3249-3254 (2012-04-13)
We developed an olfactory-nanovesicle-fused carbon-nanotube-transistor biosensor (OCB) that mimics the responses of a canine nose for the sensitive and selective detection of hexanal, an indicator of the oxidation of food. OCBs allowed us to detect hexanal down to 1 fM
Laura Purriños et al.
Meat science, 93(2), 344-350 (2012-10-30)
The volatile profile of dry-cured "lacón" that has been inoculated with three different yeasts were determined and compared with a non-inoculated dry-cured "lacón". Yeasts (Debaryomyces hansenii, Candida deformans and Candida zeylanoides) that were used as starter cultures in the present
Nicoletta Faraone et al.
Insects, 11(8) (2020-08-08)
Blacklegged ticks, Ixodes scapularis, represent a significant public health concern due to their vectoring of tick-borne disease. Despite their medical importance, there is still limited knowledge of the chemosensory system of this species, and thus a poor understanding of host-seeking
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