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18109

Supelco

Hexanal

analytical standard

All Photos(1)
Synonym(s):
Caproaldehyde, Hexyl aldehyde, Aldehyde C6
Linear Formula:
CH3(CH2)4CHO
CAS Number:
66-25-1
Molecular Weight:
100.16
Beilstein/REAXYS Number:
506198
EC Number:
200-624-5
MDL number:
MFCD00007027
PubChem Substance ID:
329751626

Quality Level

100

grade

analytical standard

vapor density

>1 (vs air)

vapor pressure

10 mmHg ( 20 °C)

assay

≥95.0% (GC)

form

neat

shelf life

limited shelf life, expiry date on the label

application(s)

HPLC: suitable
gas chromatography (GC): suitable

impurities

≤1.0% water

refractive index

n20/D 1.4035 (lit.)

bp

130-131 °C (lit.)

density

0.815 g/mL at 25 °C (lit.)

Featured Industry

Cleaning Products
Cosmetics
Flavors and Fragrances
Food and Beverages
Personal Care

format

neat

SMILES string

CCCCCC=O

InChI

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

InChI key

JARKCYVAAOWBJS-UHFFFAOYSA-N

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General description

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.

Application

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.

Pictograms

FlameExclamation mark
GHS02,GHS07

Signal Word

Warning

Hazard Statements

H226 - H319

Precautionary Statements

P210 - P305 + P351 + P338

hazcat

Eye Irrit. 2 - Flam. Liq. 3

storage_class_code

3 - Flammable liquids

WGK Germany

WGK 1

Flash Point(F)

77.0 °F - closed cup

Flash Point(C)

25 °C - closed cup

Certificate of Analysis

Certificate of Origin

More documents

Pressure-Temperature Nomograph
Structure Search
Bulk Quote-Order Product
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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