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224707

Sigma-Aldrich

cis-2-Hexen-1-ol

95%

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About This Item

Formula condensata:
CH3CH2CH2CH=CHCH2OH
Numero CAS:
928-94-9
Peso molecolare:
100.16
Beilstein:
1719708
Numero CE:
213-190-7
Numero MDL:
MFCD00063209
Codice UNSPSC:
12352100
ID PubChem:
24853451
NACRES:
NA.22

Densità del vapore

>1 (vs air)

Saggio

95%

Indice di rifrazione

n20/D 1.441 (lit.)

P. eboll.

166 °C (lit.)

Densità

0.847 g/mL at 25 °C (lit.)

Stringa SMILE

[H]\C(CO)=C(/[H])CCC

InChI

1S/C6H12O/c1-2-3-4-5-6-7/h4-5,7H,2-3,6H2,1H3/b5-4-
ZCHHRLHTBGRGOT-PLNGDYQASA-N

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Descrizione generale

cis-2-hexen-1-ol has been quantitated in grape berries by a novel and portable gas chromatograph (GC, zNosetrade mark).

Pittogrammi

FlameExclamation mark
GHS02,GHS07

Avvertenze

Warning

Indicazioni di pericolo

H226,H319

Classi di pericolo

Eye Irrit. 2 - Flam. Liq. 3

Codice della classe di stoccaggio

3 - Flammable liquids

Classe di pericolosità dell'acqua (WGK)

WGK 3

Punto d’infiammabilità (°F)

138.9 °F - closed cup

Punto d’infiammabilità (°C)

59.4 °C - closed cup

Dispositivi di protezione individuale

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

Certificati d'analisi (COA)

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Peter Watkins et al.
Talanta, 70(3), 595-601 (2008-10-31)
A novel and portable gas chromatograph (GC, zNosetrade mark) has been evaluated for the measurement in grape berries of selected six-carbon compounds; namely, hexanal, cis-2-hexen-1-ol, cis-3-hexen-1-ol and trans-2-hexenal. The zNosetrade mark is a handheld GC which uses purge and trap
Xiaotong Lyu et al.
Food chemistry, 346, 128914-128914 (2021-01-09)
The antioxidants sulfur dioxide (50 ppm) and ascorbic acid (100 ppm) were added to grapes soon after harvest at crushing. The chemical composition and sensory profile of Sauvignon Blanc, Pinot Gris and Chardonnay wines were examined, made from grapes collected at three
Leandro Dias Araujo et al.
Food research international (Ottawa, Ont.), 98, 79-86 (2017-06-15)
Elemental sulfur is a fungicide traditionally used to control Powdery Mildew in the production of grapes. The presence of sulfur residues in grape juice has been associated with increased production of hydrogen sulfide during fermentation, which could take part in
Béla P Molnár et al.
Frontiers in physiology, 9, 323-323 (2018-04-19)
Insects use sensitive olfactory systems to detect relevant host volatiles and avoid unsuitable hosts in a complex environmental odor landscape. Insects with short lifespans, such as gall midges (Diptera: Cecidomyiidae), are under strong selection pressure to detect and locate suitable
Kye Chung Park et al.
Journal of insect physiology, 78, 33-46 (2015-05-06)
Phytophagous insects detect volatile compounds produced by host and non-host plants, using species-specific sets of olfactory receptor neurons (ORNs). To investigate the relationship between the range of host plants and the profile of ORNs, single sensillum recordings were carried out
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