115606
Hexanal
98%
동의어(들):
Aldehyde C6, Caproaldehyde, Hexyl aldehyde
로그인조직 및 계약 가격 보기
크기 선택
제품정보 (DICE 배송 시 비용 별도)
Linear Formula:
CH3(CH2)4CHO
CAS 번호:
Molecular Weight:
100.16
Beilstein:
506198
EC Number:
MDL number:
UNSPSC 코드:
12352100
eCl@ss:
39021112
PubChem Substance ID:
NACRES:
NA.22
vapor density
>1 (vs air)
Quality Level
vapor pressure
10 mmHg ( 20 °C)
분석
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
작용기
aldehyde
저장 온도
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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일반 설명
Hexanal is present in lactoperoxidase-bleached WPC80 (whey protein concentrate with 80% protein).
애플리케이션
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.
신호어
Warning
유해 및 위험 성명서
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
개인 보호 장비
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
프로토콜
-Tolualdehyde; Valeraldehyde; Isovaleraldehyde
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