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115606

Sigma-Aldrich

Hexanal

98%

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Synonym(s):
Aldehyde C6, Caproaldehyde, Hexyl aldehyde
Linear Formula:
CH3(CH2)4CHO
CAS Number:
Molecular Weight:
100.16
Beilstein:
506198
EC Number:
MDL number:
eCl@ss:
39021112
PubChem Substance ID:
NACRES:
NA.22

vapor density

>1 (vs air)

Quality Level

vapor pressure

10 mmHg ( 20 °C)

Assay

98%

refractive index

n20/D 1.4035 (lit.)

bp

130-131 °C (lit.)

density

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

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

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This Item
W255718W255726H13303
Hexanal 98%

Sigma-Aldrich

115606

Hexanal

Hexanal ≥97%, FCC, FG

Sigma-Aldrich

W255718

Hexanal

Hexanal natural, ≥95%, FG

Sigma-Aldrich

W255726

Hexanal

1-Hexanol reagent grade, 98%

Sigma-Aldrich

H13303

1-Hexanol

refractive index

n20/D 1.4035 (lit.)

refractive index

n20/D 1.4035 (lit.)

refractive index

n20/D 1.4035 (lit.)

refractive index

n20/D 1.418 (lit.)

bp

130-131 °C (lit.)

bp

130-131 °C (lit.)

bp

130-131 °C (lit.)

bp

156-157 °C (lit.)

density

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

density

0.815 g/mL at 25 °C (lit.)

density

0.815 g/mL at 25 °C (lit.)

density

0.814 g/mL at 25 °C (lit.)

storage temp.

2-8°C

storage temp.

2-8°C

storage temp.

2-8°C

storage temp.

-

Quality Level

100

Quality Level

400

Quality Level

400

Quality Level

200

General description

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

Application

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.

Pictograms

FlameExclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

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

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

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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

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