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115606

Sigma-Aldrich

Hexanal

98%

Sinonimo/i:

Aldehyde C6, Caproaldehyde, Hexyl aldehyde

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About This Item

Formula condensata:
CH3(CH2)4CHO
Numero CAS:
66-25-1
Peso molecolare:
100.16
Beilstein:
506198
Numero CE:
200-624-5
Numero MDL:
MFCD00007027
Codice UNSPSC:
12352100
eCl@ss:
39021112
ID PubChem:
24847229
NACRES:
NA.22

Densità del vapore

>1 (vs air)

Livello qualitativo

100

Tensione di vapore

10 mmHg ( 20 °C)

Saggio

98%

Indice di rifrazione

n20/D 1.4035 (lit.)

P. eboll.

130-131 °C (lit.)

Densità

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

Temperatura di conservazione

2-8°C

Stringa SMILE

CCCCCC=O

InChI

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

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Descrizione generale

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

Applicazioni

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.

Pittogrammi

FlameExclamation mark
GHS02,GHS07

Avvertenze

Warning

Indicazioni di pericolo

H226,H315,H319

Classi di pericolo

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

Codice della classe di stoccaggio

3 - Flammable liquids

Classe di pericolosità dell'acqua (WGK)

WGK 1

Punto d’infiammabilità (°F)

77.0 °F - closed cup

Punto d’infiammabilità (°C)

25 °C - closed cup

Dispositivi di protezione individuale

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

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Certificati d'analisi (COA)

Lot/Batch Number
SHBN6017
SHBN3409
SHBN2222
SHBL9884
SHBL3462

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Heptanal ≥95%, FCC, FG

Sigma-Aldrich

W254002

Heptanal

Decanale ≥98% (GC), liquid

Sigma-Aldrich

D7384

Decanale

Pentanal for synthesis

Sigma-Aldrich

8.08504

Pentanal

1-esanolo anhydrous, ≥99%

Sigma-Aldrich

471402

1-esanolo

Cyclohexene analytical standard, ≥99.5% (GC)

Supelco

44028

Cyclohexene

1-esanolo analytical standard

Supelco

73117

1-esanolo

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
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
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
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