Skip to Content
Merck
All Photos(1)

Key Documents

View All Documentation

732338

Sigma-Aldrich

Hexanal-d12

≥98 atom % D, 96% (CP)

Sign Into View Organizational & Contract Pricing
All Photos(1)

About This Item

Linear Formula:
CD3(CD2)4CDO
CAS Number:
1219803-74-3
Molecular Weight:
112.23
MDL number:
MFCD06658854
UNSPSC Code:
12352116
PubChem Substance ID:
329764723
NACRES:
NA.12

isotopic purity

≥98 atom % D

Quality Level

200

Assay

96% (CP)

form

liquid

bp

130-131 °C

density

0.91 g/mL at 25 °C (lit.)

mass shift

M+12

storage temp.

2-8°C

SMILES string

[2H]C(=O)C([2H])([2H])C([2H])([2H])C([2H])([2H])C([2H])([2H])C([2H])([2H])[2H]

InChI

1S/C6H12O/c1-2-3-4-5-6-7/h6H,2-5H2,1H3/i1D3,2D2,3D2,4D2,5D2,6D

InChI key

JARKCYVAAOWBJS-PSDCQUMKSA-N

Packaging

This product may be available from bulk stock and can be packaged on demand. For information on pricing, availability and packaging, please contact Stable Isotopes Customer Service.

Pictograms

Flame
GHS02

Signal Word

Warning

Hazard Statements

H226

Hazard Classifications

Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 1

Flash Point(F)

77.0 °F

Flash Point(C)

25 °C

Choose from one of the most recent versions:

Certificates of Analysis (COA)

Lot/Batch Number
MBBD3434
MBBD2324
MBBD1471
MBBC9096
MBBC6509

Don't see the Right Version?

If you require a particular version, you can look up a specific certificate by the Lot or Batch number.

Search for a COA

Already Own This Product?

Find documentation for the products that you have recently purchased in the Document Library.

Visit the Document Library

Zhen Rohfritsch et al.
Journal of agricultural and food chemistry, 67(12), 3511-3520 (2019-03-01)
Long-chain polyunsaturated fatty acids are highly susceptible to lipid oxidation which causes undesirable odors and flavors in food. We present the development, validation, and application of a semiquantitative screening method to monitor volatile and nonvolatile carbonyl compounds generated from lipids
Xinyi Zhang et al.
Journal of agricultural and food chemistry, 67(12), 3502-3510 (2019-02-28)
This work outlines a rapid novel methodology for the direct quantitation of 12 volatile aldehyde compounds related to oxidative off-flavors in wine, by measuring the combined free and hydrogen-sulfite-bound forms of each aldehyde compound, consisting of four general aldehydes, four

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.

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