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Merck

115606

Hexanal

98%

Synonym(s):

Aldehyde C6, Caproaldehyde, Hexyl aldehyde

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About This Item

Linear Formula:
CH3(CH2)4CHO
CAS Number:
66-25-1
Molecular Weight:
100.16
NACRES:
NA.22
PubChem Substance ID:
24847229
eCl@ss:
39021112
UNSPSC Code:
12352100
EC Number:
200-624-5
MDL number:
MFCD00007027
Beilstein/REAXYS Number:
506198
Assay:
98%

Key Documents

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InChI key

JARKCYVAAOWBJS-UHFFFAOYSA-N

InChI

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

SMILES string

CCCCCC=O

vapor density

>1 (vs air)

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

functional group

aldehyde

storage temp.

2-8°C

Quality Level

100

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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
GHS02,GHS07

signalword

Warning

Hazard Classifications

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

Storage Class

3 - Flammable liquids

wgk

WGK 1

flash_point_f

77.0 °F - closed cup

flash_point_c

25 °C - closed cup

ppe

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

Regulatory Listings

Regulatory Listings are mainly provided for chemical products. Only limited information can be provided here for non-chemical products. No entry means none of the components are listed. It is the user’s obligation to ensure the safe and legal use of the product.

Group 4: Flammable liquids + Type 2 petroleums + Hazardous rank III + Water insoluble liquid

fsl

Substances Subject to be Indicated Names

ishl_indicated

Substances Subject to be Notified Names

ishl_notified

115606-VAR: + 115606-BULK: + 115606-100ML: + 115606-500ML: + 115606-2ML: + 115606-1L: + 115606-250ML:

jan

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Certificates of Analysis (COA)

Lot/Batch Number
SHBN6017
SHBN3409
SHBN2222
SHBL9884
SHBL3462

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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
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
Brian Farneti et al.
Journal of food science, 77(5), C551-C559 (2012-04-19)
The availability of rapid and accurate methods to assess fruit flavor is of utmost importance to support quality control especially in the breeding phase. Breeders need more information and analytical tools to facilitate selection for complex multigenic traits such as
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
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
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