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Hexanal

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Hexanal
Names
Preferred IUPAC name Hexanal
Other names Hexanaldehyde
Aldehyde C-6
Caproic aldehyde
Capronaldehyde
Identifiers
CAS Number
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
ECHA InfoCard 100.000.567 Edit this at Wikidata
PubChem CID
UNII
CompTox Dashboard (EPA)
InChI
  • InChI=1S/C6H12O/c1-2-3-4-5-6-7/h6H,2-5H2,1H3Key: JARKCYVAAOWBJS-UHFFFAOYSA-N
  • InChI=1/C6H12O/c1-2-3-4-5-6-7/h6H,2-5H2,1H3Key: JARKCYVAAOWBJS-UHFFFAOYAA
SMILES
  • O=CCCCCC
Properties
Chemical formula C6H12O
Molar mass 100.161 g·mol
Appearance Clear liquid
Density 0.815
Melting point < −20 °C (−4 °F; 253 K)
Boiling point 130 to 131 °C (266 to 268 °F; 403 to 404 K)
Magnetic susceptibility (χ) -69.40·10 cm/mol
Related compounds
Related aldehydes Pentanal

Heptanal

Except where otherwise noted, data are given for materials in their standard state (at 25 °C , 100 kPa). ☒N verify (what is  ?) Infobox references
Chemical compound

Hexanal, also called hexanaldehyde or caproaldehyde is an alkyl aldehyde used in the flavor industry to produce fruity flavors. Its scent resembles freshly cut grass, like cis-3-hexenal. It is potentially useful as a natural extract that prevents fruit spoilage. It occurs naturally, and contributes to a hay-like "off-note" flavor in green peas.

The first synthesis of hexanal was published in 1907 by P. Bagard.

References

  1. "MSDS for hexanal, from Physical & Theoretical Chemistry Laboratory". Oxford University. Archived from the original on 2005-04-13. Retrieved 2007-12-05.
  2. Hexanal Archived 2016-03-04 at the Wayback Machine, SAFETY DATA SHEET, 2010-2015
  3. "CAS: Hexanal". Archived from the original on 2015-12-01. Retrieved 2015-10-21.
  4. Hexanal Product Data Sheet Archived 2007-12-13 at the Wayback Machine from Natural Advantage
  5. Hexenal / Chemistry World, Royal Society of Chemistry, 27 November 2013
  6. Sharkey, Jackie (23 June 2016). "Fruit spray developed by Guelph prof extends shelf life by 50 per cent". CBC News. Retrieved 21 August 2017.
  7. Roland, Wibke S. U.; Pouvreau, Laurice; Curran, Julianne; van de Velde, Fred; de Kok, Peter M. T. (5 October 2016). "Flavor Aspects of Pulse Ingredients". Cereal Chemistry. 94 (1): 58–65. doi:10.1094/CCHEM-06-16-0161-FI.
  8. Molecule of the Week: Hexanal / American Chemical Society


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