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115606

Sigma-Aldrich

Hexanal

98%

Sinonimo/i:

Aldehyde C6, Caproaldehyde, Hexyl aldehyde

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About This Item

Formula condensata:
CH3(CH2)4CHO
Numero CAS:
66-25-1
Peso molecolare:
100.16
Beilstein:
506198
Numero CE:
200-624-5
Numero MDL:
MFCD00007027
Codice UNSPSC:
12352100
eCl@ss:
39021112
ID PubChem:
24847229
NACRES:
NA.22
Prezzi e disponibilità al momento non sono disponibili

Densità del vapore

>1 (vs air)

Livello qualitativo

100

Tensione di vapore

10 mmHg ( 20 °C)

Saggio

98%

Indice di rifrazione

n20/D 1.4035 (lit.)

P. ebollizione

130-131 °C (lit.)

Densità

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

Gruppo funzionale

aldehyde

Temperatura di conservazione

2-8°C

Stringa SMILE

CCCCCC=O

InChI

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

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Categorie correlate

Descrizione generale

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

Applicazioni

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.

Pittogrammi

FlameExclamation mark
GHS02,GHS07

Avvertenze

Warning

Indicazioni di pericolo

H226,H315,H319

Classi di pericolo

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

Codice della classe di stoccaggio

3 - Flammable liquids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

77.0 °F - closed cup

Punto d’infiammabilità (°C)

25 °C - closed cup

Dispositivi di protezione individuale

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

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Certificati d'analisi (COA)

Lot/Batch Number
SHBS1533
SHBR6748
0000191962
0000157358
SHBQ6324

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Heptanal ≥95%, FCC, FG

Sigma-Aldrich

W254002

Heptanal

Decanale ≥98% (GC), liquid

Sigma-Aldrich

D7384

Decanale

Pentanal for synthesis

Sigma-Aldrich

8.08504

Pentanal

1-esanolo anhydrous, ≥99%

Sigma-Aldrich

471402

1-esanolo

Cyclohexene analytical standard, ≥99.5% (GC)

Supelco

44028

Cyclohexene

1-esanolo analytical standard

Supelco

73117

1-esanolo

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, 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
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
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
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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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