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W255718

Sigma-Aldrich

正己醛

≥97%, FCC, FG

同義詞:

1-己醛, 六碳醛, 己醛

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About This Item

線性公式:
CH3(CH2)4CHO
CAS號碼:
66-25-1
分子量：:
100.16
FEMA號碼:
2557
Beilstein:
506198
EC號碼:
200-624-5
歐洲委員會號碼:
96
MDL號碼:
MFCD00007027
分類程式碼代碼:
12164502
eCl@ss:
39021112
PubChem物質ID:
24901143
Flavis號碼:
5.008
NACRES:
NA.21
agency:
meets purity specifications of JECFA

生物源

synthetic

品質等級

400

等級

FG
Halal
Kosher

agency

meets purity specifications of JECFA

法律遵循

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

蒸汽密度

>1 (vs air)

蒸汽壓力

10 mmHg ( 20 °C)

化驗

≥97%

可能包含

α-Tocopherol

折射率

n20/D 1.4035 (lit.)

bp

130-131 °C (lit.)

密度

0.815 g/mL at 25 °C (lit.)

應用

flavors and fragrances

文件

see Safety & Documentation for available documents

食物過敏原

no known allergens

感官的

fatty; green; fruity

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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相關類別

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

從最近期的版本中選擇一個：

分析證明 (COA)

Lot/Batch Number
STBK4003
STBK2677
STBJ8496
STBJ7741
STBJ6014

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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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