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115606

Hexanal

98%

동의어(들):

Aldehyde C6, Caproaldehyde, Hexyl aldehyde

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제품정보 (DICE 배송 시 비용 별도)

Linear Formula:
CH3(CH2)4CHO
CAS 번호:
66-25-1
Molecular Weight:
100.16
NACRES:
NA.22
PubChem Substance ID:
24847229
eCl@ss:
39021112
UNSPSC Code:
12352100
EC Number:
200-624-5
MDL number:
MFCD00007027
Beilstein/REAXYS Number:
506198
Assay:
98%
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도움 문의

vapor density

>1 (vs air)

Quality Level

100

vapor pressure

10 mmHg ( 20 °C)

assay

98%

refractive index

n20/D 1.4035 (lit.)

bp

130-131 °C (lit.)

density

0.815 g/mL at 25 °C (lit.), 0.834 g/mL at 25 °C

functional group

aldehyde

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

General description

Hexanal is present in lactoperoxidase-bleached WPC80 (whey protein concentrate with 80% protein).

Application

Hexanal has been used in the quantification of carbonyls that contribute to the complex flavor of olive oil. It can also be used for Wittig and aldol reactions.

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pictograms

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GHS02,GHS07

signalword

Warning

Hazard Classifications

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

저장 등급

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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시험 성적서(COA)

Lot/Batch Number
SHBT6668
SHBT0670
SHBS1533
SHBR6748
0000191962

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문서 라이브러리 방문

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
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
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