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W255726

Sigma-Aldrich

Hexanal

greener alternative

natural, ≥95%, FG

Synonym(s):

Aldehyde C6, Caproaldehyde, Hexyl aldehyde

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W255726-SAMPLE-K
$60.50
100 G
$200.45
1 KG
$1,440.00

$60.50

Available to ship onMay 01, 2025Details

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W255726-SAMPLE-K
$60.50
100 G
$200.45
1 KG
$1,440.00

About This Item

Linear Formula:
CH3(CH2)4CHO
CAS Number:
66-25-1
Molecular Weight:
100.16
FEMA Number:
2557
Beilstein/REAXYS Number:
506198
EC Number:
200-624-5
Council of Europe no.:
96c
MDL number:
MFCD00007027
UNSPSC Code:
12164502
PubChem Substance ID:
24901144
Flavis number:
5.008
NACRES:
NA.21
organoleptic:
fatty; green; fruity
grade:
FG
Fragrance grade
Halal
Kosher
natural
agency:
follows IFRA guidelines
food allergen:
no known allergens

$60.50

Available to ship onMay 01, 2025Details

Request a Bulk OrderRequest more information

grade

FG
Fragrance grade
Halal
Kosher
natural

Quality Level

300
400

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

vapor density

>1 (vs air)

vapor pressure

10 mmHg ( 20 °C)

assay

≥95%

greener alternative product characteristics

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

refractive index

n20/D 1.4035 (lit.)

bp

130-131 °C (lit.)

density

0.815 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

greener alternative category

, Aligned

organoleptic

fatty; green; fruity

storage temp.

2-8°C

SMILES string

CCCCCC=O

InChI

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

InChI key

JARKCYVAAOWBJS-UHFFFAOYSA-N

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General description

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

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GHS02,GHS07

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Warning

Hazard Classifications

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

Storage Class

3 - Flammable liquids

wgk_germany

WGK 1

flash_point_f

77.0 °F - closed cup

flash_point_c

25 °C - closed cup

ppe

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

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Certificates of Analysis (COA)

Lot/Batch Number
SHBQ4697
SHBN9822
SHBN0403
MKCC2285
MKBT3598V

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Brian Farneti et al.
Journal of food science, 77(5), C551-C559 (2012-04-19)
The availability of rapid and accurate methods to assess fruit flavor is of utmost importance to support quality control especially in the breeding phase. Breeders need more information and analytical tools to facilitate selection for complex multigenic traits such as
Els Vossen et al.
Meat science, 92(4), 451-457 (2012-06-16)
The effect of dog rose (Rosa canina L.; RC), rich in polyphenols and ascorbic acid, on lipid and protein oxidation, colour stability and texture of frankfurters was investigated. Four treatments were prepared: with 5 or 30 g/kg RC extract and
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
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
Jian Zhao et al.
Food chemistry, 226, 51-60 (2017-03-04)
Pork of black-pig in China is well known for its quality and preferred by consumers. However, there is a lack of research on its flavors. By solvent assisted flavor evaporation combined with GC-MS, 104 volatile compounds in the stewed pork
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