115606
Hexanal
98%
Sinónimos:
Aldehyde C6, Caproaldehyde, Hexyl aldehyde
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Fórmula lineal:
CH3(CH2)4CHO
Número CAS:
Peso molecular:
100.16
NACRES:
NA.22
PubChem Substance ID:
eCl@ss:
39021112
UNSPSC Code:
12352100
EC Number:
200-624-5
MDL number:
Beilstein/REAXYS Number:
506198
Assay:
98%
Servicio técnico
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Permítanos ayudarlevapor density
>1 (vs air)
Quality Level
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.
signalword
Warning
hcodes
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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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, 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