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18109

Supelco

Hexanal

analytical standard

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
Numéro Beilstein :
506198
Numéro CE :
200-624-5
Numéro MDL:
MFCD00007027
Code UNSPSC :
85151701
ID de substance PubChem :
329751626
Nomenclature NACRES :
NA.24

Qualité

analytical standard

Niveau de qualité

100

Densité de vapeur

>1 (vs air)

Pression de vapeur

10 mmHg ( 20 °C)

Pureté

≥95.0% (GC)

Durée de conservation

limited shelf life, expiry date on the label

Technique(s)

HPLC: suitable
gas chromatography (GC): suitable

Impuretés

≤1.0% water

Indice de réfraction

n20/D 1.4035 (lit.)

Point d'ébullition

130-131 °C (lit.)

Densité

0.815 g/mL at 25 °C (lit.)

Application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

Format

neat

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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Description générale

Hexanal is an oxidation product of linoleic acid and is a dominant volatile aldehyde. It could work as an indicator of lipid oxidation for cooked meat and meat flavor deterioration.

Application

It was used as standard for measuring lipid peroxidation in rat liver samples using headspace GC analysis.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

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

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Certificats d'analyse (COA)

Lot/Batch Number
BCCM4897
BCCJ4150
BCCD6784
BCBX5241
BCBQ9285V

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Rapid headspace gas chromatography of hexanal as a measure of lipid peroxidation in biological samples.
Frankel EN, Hu ML, Tappel AL
Lipids, 24(11), 976-981 (1989)
Hexanal as an indicator of meat flavor deterioration.
Shahidi, Fereidoon, and RONALD B. PEGG.
Journal of Food Lipids, 1.3, 177-186 (1994)
Jie Li et al.
Clinica chimica acta; international journal of clinical chemistry, 436, 59-67 (2014-05-13)
Breast cancer (BC) remains the most commonly diagnosed malignancy in women. We investigated 4 straight aldehydes in the exhaled breath as potential early BC diagnostic biomarkers. End-tailed breath were collected by Bio-VOC® sampler and assayed by gas chromatography-mass spectrometry. Kruskal-Wallis
S Böttcher et al.
Food chemistry, 169, 492-498 (2014-09-23)
The aim of the present study was to evaluate the off-flavour masking potential of pea dextrin (PD) in emulsions rich in ω-3 and ω-6-fatty acids in comparison with maltodextrin (MD) and 2-hydroxypropyl-β-cyclodextrin (HPBCD). After optimisation of the homogenisation procedure, stable
Zahra Hadian et al.
Iranian journal of pharmaceutical research : IJPR, 13(2), 393-404 (2014-09-23)
Omega-3 fatty acids (FAs) have been shown to prevent cardiovascular disease. The most commonly used omega-3 fatty acids like eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are highly vulnerable to oxidation and therefore, have short shelf life. Recent advances in
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