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W255718

Sigma-Aldrich

Hexanal

≥97%, FCC, FG

Sinônimo(s):

Aldehyde C6, Caproaldehyde, Hexyl aldehyde

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About This Item

Fórmula linear:
CH3(CH2)4CHO
Número CAS:
66-25-1
Peso molecular:
100.16
Número FEMA:
2557
Beilstein:
506198
Número CE:
200-624-5
Conselho da Europa nº:
96
Número MDL:
MFCD00007027
Código UNSPSC:
12164502
eCl@ss:
39021112
ID de substância PubChem:
24901143
Número de Flavis:
5.008
NACRES:
NA.21

fonte biológica

synthetic

Nível de qualidade

400

grau

FG
Halal
Kosher

Agency

meets purity specifications of JECFA

conformidade reg.

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

densidade de vapor

>1 (vs air)

pressão de vapor

10 mmHg ( 20 °C)

Ensaio

≥97%

pode conter

α-Tocopherol

índice de refração

n20/D 1.4035 (lit.)

p.e.

130-131 °C (lit.)

densidade

0.815 g/mL at 25 °C (lit.)

aplicação(ões)

flavors and fragrances

Documentação

see Safety & Documentation for available documents

alérgeno alimentar

no known allergens

Organoléptico

fatty; green; fruity

temperatura de armazenamento

2-8°C

cadeia de caracteres SMILES

CCCCCC=O

InChI

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

chave InChI

JARKCYVAAOWBJS-UHFFFAOYSA-N

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Pictogramas

FlameExclamation mark
GHS02,GHS07

Palavra indicadora

Warning

Frases de perigo

H226,H315,H319

Classificações de perigo

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

Código de classe de armazenamento

3 - Flammable liquids

Classe de risco de água (WGK)

WGK 1

Ponto de fulgor (°F)

77.0 °F - closed cup

Ponto de fulgor (°C)

25 °C - closed cup

Equipamento de proteção individual

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

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Certificados de análise (COA)

Lot/Batch Number
STBK4003
STBK2677
STBJ8496
STBJ7741
STBJ6014

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Se precisar de uma versão específica, você pode procurar um certificado específico pelo número do lote ou da remessa.

Pesquise por COA

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Sigma-Aldrich

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trans-2-Hexen-1-al

Hexanal-d12 ≥98 atom % D, 96% (CP)

Sigma-Aldrich

732338

Hexanal-d12

cis-3-Hexenal solution 50% in triacetin, stabilized

Sigma-Aldrich

W256102

cis-3-Hexenal solution

Nonanal natural, ≥98%, FG

Sigma-Aldrich

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Nonanal

trans-3-Nonen-2-one 95%

Sigma-Aldrich

262536

trans-3-Nonen-2-one

Octanoic acid ≥98%, FG

Sigma-Aldrich

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Octanoic acid

Octanal 99%

Sigma-Aldrich

O5608

Octanal

Brian Farneti et al.
Journal of food science, 77(5), C551-C559 (2012-04-19)
The availability of rapid and accurate methods to assess fruit flavor is of utmost importance to support quality control especially in the breeding phase. Breeders need more information and analytical tools to facilitate selection for complex multigenic traits such as
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
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
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