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W255718

Hexanal

Name: Hexanal
Brand: ALDRICH

≥97%, FCC, stabilized, FG

Synonyme(s) :

Aldehyde C₆, Caproaldehyde, Hexyl aldehyde

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A propos de cet article

Formule linéaire :

CH₃(CH₂)₄CHO

Numéro CAS:

66-25-1

Poids moléculaire :

100.16

FEMA Number:

2557

Council of Europe no.:

UNSPSC Code:

12164502

eCl@ss:

39021112

PubChem Substance ID:

24901143

Flavis number:

5.008

EC Number:

200-624-5

NACRES:

NA.21

MDL number:

MFCD00007027

Beilstein/REAXYS Number:

506198

Organoleptic:

fatty; green; fruity

Grade:

FG, Halal, Kosher

Biological source:

synthetic

Agency:

meets purity specifications of JECFA

Food allergen:

no known allergens

Service technique

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Propriétés

biological source

synthetic

Quality Level

300, 400

grade

FG, Halal, Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002, FCC, FDA 21 CFR 117, FDA 21 CFR 172.515

vapor density

>1 (vs air)

vapor pressure

10 mmHg ( 20 °C)

assay

≥97%

contains

α-Tocopherol

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

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

Description

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pictograms

GHS02,GHS07

signalword

Warning

hcodes

H226,H315,H319

pcodes

P210 - P233 - P240 - P241 - P303 + P361 + P353 - P305 + P351 + P338

Hazard Classifications

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

Classe de stockage

3 - Flammable liquids

wgk

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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Contenu apparenté

Kosher Certificate

Halal Certificate

The influence of Debaryomyces hansenii, Candida deformans and Candida zeylanoides on the aroma formation of dry-cured "lacón".

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

A bioelectronic sensor based on canine olfactory nanovesicle-carbon nanotube hybrid structures for the fast assessment of food quality.

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

Influence of the salting time on volatile compounds during the manufacture of dry-cured pork shoulder "lacón".