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Merck

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W255718

Hexanal

≥97%, FCC, stabilized, FG

동의어(들):

Aldehyde C6, Caproaldehyde, Hexyl aldehyde

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제품정보 (DICE 배송 시 비용 별도)

Linear Formula:
CH3(CH2)4CHO
CAS 번호:
66-25-1
Molecular Weight:
100.16
FEMA Number:
2557
Council of Europe no.:
96
UNSPSC Code:
12164502
eCl@ss:
39021112
PubChem Substance ID:
24901143
Flavis number:
5.008
EC Number:
200-624-5
NACRES:
NA.21
MDL number:
MFCD00007027
Beilstein/REAXYS Number:
506198
Organoleptic:
fatty; green; fruity
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
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도움 문의

biological source

synthetic

Quality Level

300, 400

grade

FG, Halal, Kosher

agency

meets purity specifications of JECFA

reg. compliance

EU Regulation 1334/2008 & 178/2002, FCC, FDA 21 CFR 117, FDA 21 CFR 172.515

vapor density

>1 (vs air)

vapor pressure

10 mmHg ( 20 °C)

assay

≥97%

contains

α-Tocopherol

refractive index

n20/D 1.4035 (lit.)

bp

130-131 °C (lit.)

density

0.815 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

fatty; green; fruity

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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Explore all of our products under Hexanal

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Warning

Hazard Classifications

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

저장 등급

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

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시험 성적서(COA)

Lot/Batch Number
37296PJ
57497PJ
08697EJ
08597EJ
54596TH

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문서 라이브러리 방문

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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