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115606

Sigma-Aldrich

正己醛

98%

别名:

1-己醛, 六碳醛, 己醛

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About This Item

线性分子式:
CH3(CH2)4CHO
CAS号:
66-25-1
分子量:
100.16
Beilstein:
506198
EC號碼:
200-624-5
MDL號碼:
MFCD00007027
分類程式碼代碼:
12352100
eCl@ss:
39021112
PubChem物質ID:
24847229
NACRES:
NA.22

蒸汽密度

>1 (vs air)

品質等級

100

蒸汽壓力

10 mmHg ( 20 °C)

化驗

98%

折射率

n20/D 1.4035 (lit.)

bp

130-131 °C (lit.)

密度

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

官能基

aldehyde

儲存溫度

2-8°C

SMILES 字串

CCCCCC=O

InChI

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

InChI 密鑰

JARKCYVAAOWBJS-UHFFFAOYSA-N

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相关类别

一般說明

己醛存在于使用乳过氧化物酶漂白的WPC80（含80%蛋白质的乳清蛋白浓缩物）中。

應用

己醛被用于对增强橄榄油复杂香味的羰基进行定量。它也可用于Wittig和醛醇反应。

象形圖

FlameExclamation mark
GHS02,GHS07

訊號詞

Warning

危險聲明

H226,H315,H319

危險分類

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

儲存類別代碼

3 - Flammable liquids

水污染物質分類（WGK）

WGK 1

閃點（°F）

77.0 °F - closed cup

閃點（°C）

25 °C - closed cup

個人防護裝備

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

历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBN6017
SHBN3409
SHBN2222
SHBL9884
SHBL3462

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W254002

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Sigma-Aldrich

D7384

癸醛

戊醛 for synthesis

Sigma-Aldrich

8.08504

戊醛

正己醇 anhydrous, ≥99%

Sigma-Aldrich

471402

正己醇

环己烯 analytical standard, ≥99.5% (GC)

Supelco

44028

环己烯

正己醇 analytical standard

Supelco

73117

正己醇

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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Separation of 4-Methyl-2-pentanone; Dimethyl disulfide; Hexanal; 3-Methylpentane; Acetone

EPA Method TO-11/IP-6A and ASTM® D5197: HPLC Analysis of Aldehydes and Ketones on SUPELCOSI™ LC-18 after Collection/Desorption using LpDNPH

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GC Analysis of Volatiles in Roasted Coffee Beans on Omegawax® after SPME using a 50/30 µm DVB/Carboxen/PDMS Fiber

-Cymene; 2,5-Dimethylpyrrole; Acetoin, ≥96%, FCC, FG; 2,5-Dimethylpyrazine; 2,6-Dimethylpyrazine; 2-Ethylpyrazine, ≥98%, FG; 2,3-Dimethylpyrazine; 4-Heptanone; 3-Ethylpyridine; 2,3,5-Trimethylpyrazine; Furfural; Pyrrole; Furfuryl acetate; Linalool; Linalyl acetate; 5-Methylfurfural; γ-Butyrolactone; 2-Acetyl-1-methylpyrrole; Furfuryl alcohol; 2-Acetylpyrrole; Pyrrole-2-carboxaldehyde

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