모든 사진(1)
About This Item
Linear Formula:
CH3(CH2)4CHO
CAS Number:
Molecular Weight:
100.16
Beilstein:
506198
EC Number:
MDL number:
UNSPSC 코드:
85151701
PubChem Substance ID:
NACRES:
NA.24
추천 제품
Grade
analytical standard
Quality Level
vapor density
>1 (vs air)
vapor pressure
10 mmHg ( 20 °C)
분석
≥95.0% (GC)
유통기한
limited shelf life, expiry date on the label
기술
HPLC: suitable
gas chromatography (GC): suitable
불순물
≤1.0% water
refractive index
n20/D 1.4035 (lit.)
bp
130-131 °C (lit.)
density
0.815 g/mL at 25 °C (lit.)
응용 분야
cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care
형식
neat
SMILES string
CCCCCC=O
InChI
1S/C6H12O/c1-2-3-4-5-6-7/h6H,2-5H2,1H3
InChI key
JARKCYVAAOWBJS-UHFFFAOYSA-N
유사한 제품을 찾으십니까? 방문 제품 비교 안내
일반 설명
Hexanal is an oxidation product of linoleic acid and is a dominant volatile aldehyde. It could work as an indicator of lipid oxidation for cooked meat and meat flavor deterioration.
애플리케이션
It was used as standard for measuring lipid peroxidation in rat liver samples using headspace GC analysis.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.
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
이미 열람한 고객
Rapid headspace gas chromatography of hexanal as a measure of lipid peroxidation in biological samples.
Frankel EN, Hu ML, Tappel AL
Lipids, 24(11), 976-981 (1989)
Hexanal as an indicator of meat flavor deterioration.
Shahidi, Fereidoon, and RONALD B. PEGG.
Journal of Food Lipids, 1.3, 177-186 (1994)
Jie Li et al.
Clinica chimica acta; international journal of clinical chemistry, 436, 59-67 (2014-05-13)
Breast cancer (BC) remains the most commonly diagnosed malignancy in women. We investigated 4 straight aldehydes in the exhaled breath as potential early BC diagnostic biomarkers. End-tailed breath were collected by Bio-VOC® sampler and assayed by gas chromatography-mass spectrometry. Kruskal-Wallis
S Böttcher et al.
Food chemistry, 169, 492-498 (2014-09-23)
The aim of the present study was to evaluate the off-flavour masking potential of pea dextrin (PD) in emulsions rich in ω-3 and ω-6-fatty acids in comparison with maltodextrin (MD) and 2-hydroxypropyl-β-cyclodextrin (HPBCD). After optimisation of the homogenisation procedure, stable
Zahra Hadian et al.
Iranian journal of pharmaceutical research : IJPR, 13(2), 393-404 (2014-09-23)
Omega-3 fatty acids (FAs) have been shown to prevent cardiovascular disease. The most commonly used omega-3 fatty acids like eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) are highly vulnerable to oxidation and therefore, have short shelf life. Recent advances in
문서
HS-SPME with Carboxen®/PDMS coated Nitinol fiber allows low MW analyte detection in light-exposed milk plastics.
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