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蒸汽密度
>1 (vs air)
品質等級
蒸汽壓力
10 mmHg ( 20 °C)
化驗
98%
折射率
n20/D 1.4035 (lit.)
bp
130-131 °C (lit.)
密度
0.815 g/mL at 25 °C (lit.)
0.834 g/mL at 25 °C
儲存溫度
2-8°C
SMILES 字串
CCCCCC=O
InChI
1S/C6H12O/c1-2-3-4-5-6-7/h6H,2-5H2,1H3
InChI 密鑰
JARKCYVAAOWBJS-UHFFFAOYSA-N
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一般說明
己醛存在于使用乳过氧化物酶漂白的WPC80（含80%蛋白质的乳清蛋白浓缩物）中。
應用
己醛被用于对增强橄榄油复杂香味的羰基进行定量。它也可用于Wittig和醛醇反应。
訊號詞
Warning
危險聲明
危險分類
Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2
儲存類別代碼
3 - Flammable liquids
水污染物質分類（WGK）
WGK 1
閃點（°F）
77.0 °F - closed cup
閃點（°C）
25 °C - closed cup
個人防護裝備
Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter
其他客户在看
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
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
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
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
实验方案
-Tolualdehyde; Valeraldehyde; Isovaleraldehyde
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