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W256005

Sigma-Aldrich

trans-2-Hexen-1-al

≥95%, FCC, FG

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Synonym(s):
trans-2-Hexenal, Leaf aldehyde
Linear Formula:
CH3CH2CH2CH=CHCHO
CAS Number:
6728-26-3
Molecular Weight:
98.14
FEMA Number:
2560
Beilstein:
1699684
EC Number:
229-778-1
Council of Europe no.:
748
MDL number:
MFCD00007008
PubChem Substance ID:
24901149
Flavis number:
5.073

biological source

synthetic

Quality Level

400

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117

vapor density

3.4 (vs air)

vapor pressure

10 mmHg ( 20 °C)

Assay

≥95%

impurities

<3% hexenoic acid

refractive index

n20/D 1.446 (lit.)

bp

47 °C/17 mmHg (lit.)

density

0.846 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

Organoleptic

apple; green; leafy; vegetable; fruity

storage temp.

2-8°C

SMILES string

CCC\C=C\C=O

InChI

1S/C6H10O/c1-2-3-4-5-6-7/h4-6H,2-3H2,1H3/b5-4+

InChI key

MBDOYVRWFFCFHM-SNAWJCMRSA-N

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1 of 4

This Item
W342904W321818W256009
trans-2-Hexen-1-al &#8805;95%, FCC, FG

Sigma-Aldrich

W256005

trans-2-Hexen-1-al

trans,trans-2,4-Hexadienal &#8805;80%

Sigma-Aldrich

W342904

trans,trans-2,4-Hexadienal

trans-2-Pentenal &#8805;95%, FG

Sigma-Aldrich

W321818

trans-2-Pentenal

trans-2-Hexen-1-al natural, &#8805;95%, FG

Sigma-Aldrich

W256009

trans-2-Hexen-1-al

grade

FG, Halal, Kosher

grade

-

grade

FG, Halal, Kosher

grade

FG, Fragrance grade, Halal, Kosher, natural

vapor density

3.4 (vs air)

vapor density

>1 (vs air)

vapor density

-

vapor density

3.4 (vs air)

assay

≥95%

assay

≥80%

assay

≥95%

assay

≥95%

refractive index

n20/D 1.446 (lit.)

refractive index

n20/D 1.541 (lit.)

refractive index

n20/D 1.440-1.446 (lit.)

refractive index

n20/D 1.446 (lit.)

bp

47 °C/17 mmHg (lit.)

bp

69 °C/20 mmHg (lit.)

bp

80-81 °C/160 mmHg (lit.)

bp

47 °C/17 mmHg (lit.)

General description

trans-2-Hexen-1-al is an important flavoring compound that occurs naturally in tomatoes, banana and black tea.

Pictograms

FlameSkull and crossbones
GHS02,GHS06

Signal Word

Danger

Hazard Statements

H226 - H302 - H311

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Flam. Liq. 3

Storage Class Code

3 - Flammable liquids

WGK

WGK 2

Flash Point(F)

100.9 °F

Flash Point(C)

38.3 °C

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Flavor of black tea.
Yamanishi T, et al.
Agricultural and Biological Chemistry, 30(8), 784-792 (1966)
Quantitative analysis of flavor parameters in six Florida tomato cultivars (Lycopersicon esculentum Mill).
Baldwin EA, et al.
Journal of Agricultural and Food Chemistry, 39(6), 1135-1140 (1991)
(E)-2-Hexenal-Induced DNA Damage and Formation of Cyclic 1, N 2-(1, 3-Propano)-2 `-deoxyguanosine Adducts in Mammalian Cells.
Golzer P, et al.
Chemical Research in Toxicology, 9(7), 1207-1213 (1996)
Kensuke Sakamaki et al.
Journal of agricultural and food chemistry, 59(12), 6667-6671 (2011-05-10)
A test apple beverage made up of apple juice (20%), high-fructose corn syrup (11.5%), citric acid (0.43%), trisodium citrate (0.02%), apple-odor flavor (0.1%), and ascorbic acid (0.02%) was stored at 40 °C and then analyzed for the change of odor
Jaroslav Flesar et al.
Veterinary microbiology, 145(1-2), 129-133 (2010-04-23)
In total, 26 natural compounds of various chemical classes (flavonoids, alkaloids, terpenoids) and 19 crude extracts from selected plants were tested in vitro for antibacterial activity against three strains of P. larvae, the causal agent of American Foulbrood Disease of
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