All Photos(1)

W255726

Sigma-Aldrich

Hexanal

natural, ≥95%, FG

Synonym(s):
Caproaldehyde, Hexyl aldehyde, Aldehyde C6
Linear Formula:
CH3(CH2)4CHO
CAS Number:
Molecular Weight:
100.16
FEMA Number:
2557
Beilstein:
506198
EC Number:
Council of Europe no.:
96c
MDL number:
PubChem Substance ID:
Flavis number:
5.008
NACRES:
NA.21

Quality Level

grade

FG
Halal
Kosher
natural

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

vapor density

>1 (vs air)

vapor pressure

10 mmHg ( 20 °C)

assay

≥95%

refractive index

n20/D 1.4035 (lit.)

bp

130-131 °C (lit.)

density

0.815 g/mL at 25 °C (lit.)

Documentation

see Safety & Documentation for available documents

Organoleptic

fatty; green; fruity

application(s)

flavors and fragrances

food allergen

no known allergens

fragrance allergen

no known allergens

storage temp.

2-8°C

SMILES string

CCCCCC=O

InChI

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

InChI key

JARKCYVAAOWBJS-UHFFFAOYSA-N

Looking for similar products? Visit Product Comparison Guide

Pictograms

FlameExclamation mark

Signal Word

Warning

Hazard Statements

Precautionary Statements

Hazard Classifications

Eye Irrit. 2 - Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point(F)

77.0 °F - closed cup

Flash Point(C)

25 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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
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
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
Els Vossen et al.
Meat science, 92(4), 451-457 (2012-06-16)
The effect of dog rose (Rosa canina L.; RC), rich in polyphenols and ascorbic acid, on lipid and protein oxidation, colour stability and texture of frankfurters was investigated. Four treatments were prepared: with 5 or 30 g/kg RC extract and
Jian Zhao et al.
Food chemistry, 226, 51-60 (2017-03-04)
Pork of black-pig in China is well known for its quality and preferred by consumers. However, there is a lack of research on its flavors. By solvent assisted flavor evaporation combined with GC-MS, 104 volatile compounds in the stewed pork

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service