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Merck

115606

Hexanal

98%

Sinónimos:

Aldehyde C6, Caproaldehyde, Hexyl aldehyde

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About This Item

Fórmula lineal:
CH3(CH2)4CHO
Número CAS:
66-25-1
Peso molecular:
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

Nombre del producto

Hexanal, 98%

InChI key

JARKCYVAAOWBJS-UHFFFAOYSA-N

InChI

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

SMILES string

CCCCCC=O

vapor density

>1 (vs air)

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

Quality Level

100

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Categorías relacionadas

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.

General description

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

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Warning

Hazard Classifications

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

Clase de almacenamiento

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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Certificados de análisis (COA)

Lot/Batch Number
SHBT0670
SHBS1533
SHBR6748
0000191962
0000191962

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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
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
Nicoletta Faraone et al.
Insects, 11(8) (2020-08-08)
Blacklegged ticks, Ixodes scapularis, represent a significant public health concern due to their vectoring of tick-borne disease. Despite their medical importance, there is still limited knowledge of the chemosensory system of this species, and thus a poor understanding of host-seeking
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