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18109

Supelco

Hexanal

analytical standard

Synonym(s):
Caproaldehyde, Hexyl aldehyde, Aldehyde C6
Linear Formula:
CH3(CH2)4CHO
CAS Number:
Molecular Weight:
100.16
Beilstein:
506198
EC Number:
MDL number:
PubChem Substance ID:

Quality Level

grade

analytical standard

vapor density

>1 (vs air)

vapor pressure

10 mmHg ( 20 °C)

assay

≥95.0% (GC)

shelf life

limited shelf life, expiry date on the label

technique(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.)

application(s)

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

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

Certificate of Analysis

Certificate of Origin

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

Articles

The Effect of Container Materials on Production of Light Induced Milk – A Study Using SPME-GC-MS

Various plastics used as barriers to the production of off-flavors in light exposed milk were examined using HS-SPME with a new Carboxen®/PDMS coated Nitinol fiber followed by GC-MS analysis allowing detection of low MW analytes at levels <1 ng/mL.

Protocols

GC Analysis of Volatiles in Roasted Coffee Beans on Omegawax® after SPME using a 50/30 µm DVB/Carboxen/PDMS Fiber

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