W255718
Hexanal
≥97%, FCC, stabilized, FG
동의어(들):
Aldehyde C6, Caproaldehyde, Hexyl aldehyde
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제품정보 (DICE 배송 시 비용 별도)
Linear Formula:
CH3(CH2)4CHO
CAS 번호:
Molecular Weight:
100.16
FEMA Number:
2557
Council of Europe no.:
96
UNSPSC Code:
12164502
eCl@ss:
39021112
PubChem Substance ID:
Flavis number:
5.008
EC Number:
200-624-5
NACRES:
NA.21
MDL number:
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
biological source
synthetic
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
signalword
Warning
hcodes
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
프로토콜
-Tolualdehyde; Valeraldehyde; Isovaleraldehyde
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
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
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