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Hexanal

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CAS:66-25-1
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CAS:66-25-1
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CAS:66-25-1
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CAS:66-25-1
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Hexanal manufacturers

  • N-Hexanal
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  • Hexanal
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  • 2023-12-26
  • CAS:66-25-1
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Hexanal Basic information
Product Name:Hexanal
Synonyms:Capronaldehyde Hexaldehyde Hexyl Aldehyde;HEXANAL FOR SYNTHESIS 250 ML;Hexanal (Capro;n-Hexylaldehyde 〔n-Capronaldehyde〕;Hexanal (stabilised) for synthesis;Capronaldehyd;femanumber2557;hexan-1-al
CAS:66-25-1
MF:C6H12O
MW:100.16
EINECS:200-624-5
Product Categories:
Mol File:66-25-1.mol
Hexanal Structure
Hexanal Chemical Properties
Melting point -56 °C
Boiling point 130-131 °C(lit.)
density 0.816 g/mL at 20 °C
vapor density >1 (vs air)
vapor pressure 10 mm Hg ( 20 °C)
refractive index n20/D 1.4035(lit.)
FEMA 2557 | HEXANAL
Fp 90 °F
storage temp. 2-8°C
solubility 6g/l
form Liquid
color Clear colorless to slightly yellow
OdorPungent.
PH4-5 (4.8g/l, H2O, 20℃)
Odor Threshold0.00028ppm
Odor Typegreen
Water Solubility 4.8 g/L (20 ºC)
Sensitive Air Sensitive
JECFA Number92
Merck 14,1760
BRN 506198
Stability:Stable. Flammable. Incompatible with oxidizing agents, strong bases, strong reducing agents.
LogP1.97
CAS DataBase Reference66-25-1(CAS DataBase Reference)
NIST Chemistry ReferenceHexanal(66-25-1)
EPA Substance Registry SystemHexaldehyde (66-25-1)
Safety Information
Hazard Codes Xi
Risk Statements 10-36-36/37/38
Safety Statements 37/39-26-16-9
RIDADR UN 1207 3/PG 3
WGK Germany 1
RTECS MN7175000
13
Autoignition Temperature220 °C
Hazard Note Irritant
TSCA Yes
HS Code 2912 19 00
HazardClass 3
PackingGroup III
Hazardous Substances Data66-25-1(Hazardous Substances Data)
ToxicityLD50 orally in rats: 4.89 g/kg (Smyth)
MSDS Information
ProviderLanguage
ACROS English
SigmaAldrich English
ALFA English
Hexanal Usage And Synthesis
DescriptionHexanal has a characteristic fruity odor and taste (on dilution). May be prepared from the calcium salt of caproic acid and formic acid.
Chemical PropertiesHexanal occurs, for example, in apple and strawberry aromas as well as in orange and lemon oil. It is a colorless liquid with a fatty, green odor and, in low concentration, is reminiscent of unripe fruit.
Hexanal is used in fruit flavors and, when highly diluted, in perfumery for obtaining fruity notes.
Chemical PropertiesColorless liquid; sharp aldehyde odor.Immiscible with water.
Chemical PropertiesHexanal has a fatty, green, grassy, powerful, penetrating characteristic fruity odor and taste (on dilution).
OccurrenceReported found in some natural aromas of apple, strawberry, camphor oil, tea extracts, tobacco leaves, Eucalyptus globulus, dwarf pine, bitter orange and coffee. Also reported found in nearly 300 natural sources including apple, apricot, banana, sweet and sour cherry, citrus peel oils and juices, berries, guava, melon, raisins, peach, pear, papaya, pineapple, asparagus, cabbage, celery, carrot, lettuce, shallots, onion, leek, ginger, parsley, bread, cheeses, butter, milk, fish, meats, cocoa, coffee, tea, nuts, popcorn, potato chips, oat products, honey, soybean, plum, cauliflower, beetroot, celery root, figs, cardamom, coriander seed and leaf, brussel sprouts, rice, quince, radish, lovage, corn oil, laurel and malt
UsesHexanal is used in the flavor industry to prepare fruity flavors. It is utilized as a flavoring agent in the food industry. It is also used in Witting and aldol reactions.
UsesAnalgesic; antidepressant.
UsesHexanal occurs naturally inmany foods, such as in ripening fruits, or because of addition as a flavorant; it has an apple taste. It can also be produced in foods because of lipid peroxidation during cooking. It is mainly used as a food flavorant, in fragrances, and in the manufacture of dyes, plasticizers, synthetic resins, and pesticides. It is released to air and water during production or use for the manufacture of other products or during the use of these products themselves. It undergoes oxidation and polymerization readily.
Feron et al. identified hexanal in about 80 different types of food.
DefinitionChEBI: A fatty aldehyde that is hexane in which one of the terminal methyl group has been mono-oxygenated to form the corresponding aldehyde.
PreparationPrepared from the calcium salt of caproic acid and formic acid
Aroma threshold valuesDetection: 4.1 to 22.8 ppb; recognition: 400 ppb; aroma characteristics at 2.0%: green, fatty, leafy, vegetative, fruity and clean with a woody nuance
Taste threshold valuesTaste characteristics at 2.5 ppm: green, woody, vegetative, apple, grassy, citrus and orange with a fresh, lingering aftertaste
Synthesis Reference(s)Journal of the American Chemical Society, 93, p. 1693, 1971 DOI: 10.1021/ja00736a021
General DescriptionA clear colorless liquid with a pungent odor. Flash point 90°F. Less dense than water and insoluble in water. Vapors heavier than air.
Air & Water ReactionsHighly flammable. Insoluble in water.
Reactivity ProfileCaproaldehyde is an aldehyde. Aldehydes are frequently involved in self-condensation or polymerization reactions. These reactions are exothermic; they are often catalyzed by acid. Aldehydes are readily oxidized to give carboxylic acids. Flammable and/or toxic gases are generated by the combination of aldehydes with azo, diazo compounds, dithiocarbamates, nitrides, and strong reducing agents. Aldehydes can react with air to give first peroxo acids, and ultimately carboxylic acids. These autoxidation reactions are activated by light, catalyzed by salts of transition metals, and are autocatalytic (catalyzed by the products of the reaction). The addition of stabilizers (antioxidants) to shipments of aldehydes retards autoxidation. May attack some forms of plastics [USCG, 1999].
HazardFlammable, moderate fire risk.
Health HazardIngestion causes irritation of mouth and stomach. Contact with vapor or liquid irritates eyes. Liquid irritates skin.
Fire HazardBehavior in Fire: Vapor is heavier than air and may travel to a source of ignition and flash back.
Chemical ReactivityReactivity with Water No reaction; Reactivity with Common Materials: May attack some plastics; Stability During Transport: Stable; Neutralizing Agents for Acids and Caustics: Not pertinent; Polymerization: Not pertinent; Inhibitor of Polymerization: Not pertinent.
Tag:Hexanal(66-25-1) Related Product Information
Decanoic acid n-Butylboronic acid Nonanoic acid N-DECYLTRIMETHOXYSILANE Butyryl chloride Butylamine N-NONANE 1-Hexanol 1-Heptanol Heptane N-EICOSANE N-TRICOSANE N-TETRACOSANE N-DECYLCYCLOHEXANE Hexane Hexylamine Lauroyl chloride 4-[3,4-dihydroxy-6-(hydroxymethyl)-5-[3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxy-oxan-2-yl]oxy-2,3,5,6-tetrahydroxy-hexanal