115606
ヘキサナール
98%
別名:
アルデヒド C6, カプロアルデヒド, ヘキシルアルデヒド
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この商品について
化学式:
CH3(CH2)4CHO
CAS番号:
分子量:
100.16
NACRES:
NA.22
PubChem Substance ID:
eCl@ss:
39021112
UNSPSC Code:
12352100
EC Number:
200-624-5
MDL number:
Beilstein/REAXYS Number:
506198
製品名
ヘキサナール, 98%
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
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関連するカテゴリー
Application
ヘキサナールは、オリーブオイルの複雑な風味に寄与するカルボニルの定量に使用されています。また、Wittig反応やアルドール反応にも使用できます。
General description
ヘキサナールは、ラクトペルオキシダーゼ漂白されたWPC80（タンパク質濃度80%のホエイタンパク質）中に存在します。
signalword
Warning
hcodes
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 3 - Skin Irrit. 2
保管分類
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
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
プロトコル
-Tolualdehyde; Valeraldehyde; Isovaleraldehyde
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