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18109

Supelco

Hexanal

analytical standard

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:
85151701
ID PubChem:
329751626
NACRES:
NA.24

Grado

analytical standard

Livello qualitativo

100

Densità del vapore

>1 (vs air)

Tensione di vapore

10 mmHg ( 20 °C)

Saggio

≥95.0% (GC)

Durata

limited shelf life, expiry date on the label

tecniche

HPLC: suitable
gas chromatography (GC): suitable

Impurezze

≤1.0% water

Indice di rifrazione

n20/D 1.4035 (lit.)

P. ebollizione

130-131 °C (lit.)

Densità

0.815 g/mL at 25 °C (lit.)

applicazioni

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

Formato

neat

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 an oxidation product of linoleic acid and is a dominant volatile aldehyde. It could work as an indicator of lipid oxidation for cooked meat and meat flavor deterioration.

Applicazioni

It was used as standard for measuring lipid peroxidation in rat liver samples using headspace GC analysis.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

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

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Certificati d'analisi (COA)

Lot/Batch Number
BCCD6784
BCBX5241
BCBQ9285V

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Hexanal as an indicator of meat flavor deterioration.
Shahidi, Fereidoon, and RONALD B. PEGG.
Journal of Food Lipids, 1.3, 177-186 (1994)
Rapid headspace gas chromatography of hexanal as a measure of lipid peroxidation in biological samples.
Frankel EN, Hu ML, Tappel AL
Lipids, 24(11), 976-981 (1989)
Jie Li et al.
Clinica chimica acta; international journal of clinical chemistry, 436, 59-67 (2014-05-13)
Breast cancer (BC) remains the most commonly diagnosed malignancy in women. We investigated 4 straight aldehydes in the exhaled breath as potential early BC diagnostic biomarkers. End-tailed breath were collected by Bio-VOC® sampler and assayed by gas chromatography-mass spectrometry. Kruskal-Wallis
S Böttcher et al.
Food chemistry, 169, 492-498 (2014-09-23)
The aim of the present study was to evaluate the off-flavour masking potential of pea dextrin (PD) in emulsions rich in ω-3 and ω-6-fatty acids in comparison with maltodextrin (MD) and 2-hydroxypropyl-β-cyclodextrin (HPBCD). After optimisation of the homogenisation procedure, stable
Zahra Hadian et al.
Iranian journal of pharmaceutical research : IJPR, 13(2), 393-404 (2014-09-23)
Omega-3 fatty acids (FAs) have been shown to prevent cardiovascular disease. The most commonly used omega-3 fatty acids like eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are highly vulnerable to oxidation and therefore, have short shelf life. Recent advances in
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