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Merck
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文件

732338

Sigma-Aldrich

Hexanal-d12

≥98 atom % D, 96% (CP)

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About This Item

线性分子式:
CD3(CD2)4CDO
CAS号:
1219803-74-3
分子量:
112.23
MDL號碼:
MFCD06658854
分類程式碼代碼:
12352116
PubChem物質ID:
329764723
NACRES:
NA.12

同位素純度

≥98 atom % D

化驗

96% (CP)

形狀

liquid

bp

130-131 °C

密度

0.91 g/mL at 25 °C (lit.)

質量偏移

M+12

儲存溫度

2-8°C

SMILES 字串

[2H]C(=O)C([2H])([2H])C([2H])([2H])C([2H])([2H])C([2H])([2H])C([2H])([2H])[2H]

InChI

1S/C6H12O/c1-2-3-4-5-6-7/h6H,2-5H2,1H3/i1D3,2D2,3D2,4D2,5D2,6D

InChI 密鑰

JARKCYVAAOWBJS-PSDCQUMKSA-N

相关类别

包裝

This product may be available from bulk stock and can be packaged on demand. For information on pricing, availability and packaging, please contact Stable Isotopes Customer Service.

象形圖

Flame
GHS02

訊號詞

Warning

危險聲明

H226

危險分類

Flam. Liq. 3

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

閃點（°C）

25 °C

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Zhen Rohfritsch et al.
Journal of agricultural and food chemistry, 67(12), 3511-3520 (2019-03-01)
Long-chain polyunsaturated fatty acids are highly susceptible to lipid oxidation which causes undesirable odors and flavors in food. We present the development, validation, and application of a semiquantitative screening method to monitor volatile and nonvolatile carbonyl compounds generated from lipids
Xinyi Zhang et al.
Journal of agricultural and food chemistry, 67(12), 3502-3510 (2019-02-28)
This work outlines a rapid novel methodology for the direct quantitation of 12 volatile aldehyde compounds related to oxidative off-flavors in wine, by measuring the combined free and hydrogen-sulfite-bound forms of each aldehyde compound, consisting of four general aldehydes, four

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