Merck
Todas as fotos(3)

115606

Sigma-Aldrich

Hexanal

98%

Sinônimo(s):
Caproaldehyde, Hexyl aldehyde, Aldehyde C6
Fórmula linear:
CH3(CH2)4CHO
Número CAS:
Peso molecular:
100.16
Beilstein:
506198
Número EC:
Número MDL:
eCl@ss:
39021112
ID de substância PubChem:
NACRES:
NA.22

Nível de qualidade

100

densidade de vapor

>1 (vs air)

pressão de vapor

10 mmHg ( 20 °C)

teor

98%

índice de refração

n20/D 1.4035 (lit.)

pb

130-131 °C (lit.)

densidade

0.815 g/mL at 25 °C (lit.)
0.834 g/mL at 25 °C

temperatura de armazenamento

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

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Descrição geral

Hexanal is present in lactoperoxidase-bleached WPC80 (whey protein concentrate with 80% protein).

Aplicação

Hexanal has been used in the quantification of carbonyls that contribute to the complex flavor of olive oil. It can also be used for Wittig and aldol reactions.

Embalagem

1 L in glass bottle
2, 100, 250 mL in glass bottle

Pictogramas

FlameExclamation mark

Palavra indicadora

Warning

Frases de perigo

Classificações de perigo

Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2

Código de classe de armazenamento

3 - Flammable liquids

WGK

WGK 1

Ponto de fulgor (ºF)

77.0 °F - closed cup

Ponto de fulgor (ºC)

25 °C - closed cup

Equipamento de proteção individual

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

Certificado de análise

Insira o número de lote para pesquisar o Certificado de análise (COA).

Certificado de origem

Insira o número de lote para pesquisar o Certificado de origem (COO).

R E Campbell et al.
Journal of dairy science, 96(12), 7404-7413 (2013-10-22)
Chemical bleaching of fluid whey and retentate with hydrogen peroxide (HP) alone requires high concentrations (100-500 mg of HP/kg) and recent studies have demonstrated that off-flavors are generated during chemical bleaching that carry through to spray-dried whey proteins. Bleaching of
Hanjiang Zhu et al.
Journal of agricultural and food chemistry, 61(50), 12253-12259 (2013-11-28)
The enzymatic and chemical oxidation reaction in olive oil produces many volatile carbonyl compounds that contribute to the complex flavor of olive oil. A novel ultrahigh performance liquid chromatography (UHPLC) method with dynamic headspace sampling and 2,4-dinitrophenylhydrazine (DNPH) derivatization were
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
Sibao Liu et al.
Science advances, 5(2), eaav5487-eaav5487 (2019-02-13)
We present a strategy to synthesize three types of renewable lubricant base oils with up to 90% yield using 2-alkylfurans, derived from nonfood biomass, and aldehydes, produced from natural oils or biomass through three chemistries: hydroxyalkylation/alkylation (HAA), HAA followed by
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

Protocolos

GC Analysis of Volatiles in Milk on Supel-Q™ PLOT after SPME using a 75 µm PDMS/Carboxen Fiber

Separation of 4-Methyl-2-pentanone; Dimethyl disulfide; Hexanal; 3-Methylpentane; Acetone

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

-Cymene; 2,5-Dimethylpyrrole; Acetoin, ≥96%, FCC, FG; 2,5-Dimethylpyrazine; 2,6-Dimethylpyrazine; 2-Ethylpyrazine, ≥98%, FG; 2,3-Dimethylpyrazine; 4-Heptanone; 3-Ethylpyridine; 2,3,5-Trimethylpyrazine; Furfural; Pyrrole; Furfuryl acetate; Linalool; Linalyl acetate; 5-Methylfurfural; γ-Butyrolactone; 2-Acetyl-1-methylpyrrole; Furfuryl alcohol; 2-Acetylpyrrole; Pyrrole-2-carboxaldehyde

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