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115606

Sigma-Aldrich

Hexanal

98%

Synonyme(s) :

Aldehyde C6, Caproaldehyde, Hexyl aldehyde

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About This Item

Formule linéaire :
CH3(CH2)4CHO
Numéro CAS:
66-25-1
Poids moléculaire :
100.16
Beilstein:
506198
Numéro CE :
200-624-5
Numéro MDL:
MFCD00007027
Code UNSPSC :
12352100
eCl@ss :
39021112
ID de substance PubChem :
24847229
Nomenclature NACRES :
NA.22
Le tarif et la disponibilité ne sont pas disponibles actuellement.

Densité de vapeur

>1 (vs air)

Niveau de qualité

100

Pression de vapeur

10 mmHg ( 20 °C)

Essai

98%

Indice de réfraction

n20/D 1.4035 (lit.)

pb

130-131 °C (lit.)

Densité

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

Groupe fonctionnel

aldehyde

Température de stockage

2-8°C

Chaîne SMILES 

CCCCCC=O

InChI

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

Clé InChI

JARKCYVAAOWBJS-UHFFFAOYSA-N

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Catégories apparentées

Description générale

Hexanal is present in lactoperoxidase-bleached WPC80 (whey protein concentrate with 80% protein)[1].

Application

Hexanal has been used in the quantification of carbonyls that contribute to the complex flavor of olive oil[2]. It can also be used for Wittig and aldol reactions.

Pictogrammes

FlameExclamation mark
GHS02,GHS07

Mention d'avertissement

Warning

Mentions de danger

H226,H315,H319

Classification des risques

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

Code de la classe de stockage

3 - Flammable liquids

Classe de danger pour l'eau (WGK)

WGK 1

Point d'éclair (°F)

77.0 °F - closed cup

Point d'éclair (°C)

25 °C - closed cup

Équipement de protection individuelle

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

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Certificats d'analyse (COA)

Lot/Batch Number
SHBS1533
SHBR6748
0000191962
0000157358
SHBQ6324

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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
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
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
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
Afficher tous les articles scientifiques apparentés

Questions

1–2 of 2 Questions  

  1. How is shipping temperature determined? And how is it related to the product storage temperature?

    1 answer

    1. Products may be shipped at a different temperature than the recommended long-term storage temperature. If the product quality is sensitive to short-term exposure to conditions other than the recommended long-term storage, it will be shipped on wet or dry-ice. If the product quality is NOT affected by short-term exposure to conditions other than the recommended long-term storage, it will be shipped at ambient temperature. As shipping routes are configured for minimum transit times, shipping at ambient temperature helps control shipping costs for our customers. For more information, please refer to the Storage and Transport Conditions document: https://www.sigmaaldrich.com/deepweb/assets/sigmaaldrich/marketing/global/documents/316/622/storage-transport-conditions-mk.pdf

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  2. How can I determine the shelf life / expiration / retest date of this product?

    1 answer

    1. If this product has an expiration or retest date, it will be shown on the Certificate of Analysis (COA, CofA). If there is no retest or expiration date listed on the product's COA, we do not have suitable stability data to determine a shelf life. For these products, the only date on the COA will be the release date; a retest, expiration, or use-by-date will not be displayed.
      For all products, we recommend handling per defined conditions as printed in our product literature and website product descriptions. We recommend that products should be routinely inspected by customers to ensure they perform as expected.
      For products without retest or expiration dates, our standard warranty of 1 year from the date of shipment is applicable.
      For more information, please refer to the Product Dating Information document: https://www.sigmaaldrich.com/deepweb/assets/sigmaaldrich/marketing/global/documents/449/386/product-dating-information-mk.pdf

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