Merck
CN
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文件

安全信息

W255718

Sigma-Aldrich

正己醛

≥97%, FCC, FG

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别名:
1-己醛, 六碳醛, 己醛
线性分子式:
CH3(CH2)4CHO
CAS号:
66-25-1
分子量:
100.16
FEMA编号:
2557
Beilstein:
506198
EC 号:
200-624-5
欧洲委员会编号:
96
MDL编号:
MFCD00007027
eCl@ss:
39021112
PubChem化学物质编号:
24901143
Flavis编号:
5.008
NACRES:
NA.21

生物来源

synthetic

质量水平

400

等级

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

蒸汽密度

>1 (vs air)

蒸汽压

10 mmHg ( 20 °C)

检测方案

≥97%

可能包含

α-Tocopherol

折射率

n20/D 1.4035 (lit.)

bp

130-131 °C (lit.)

密度

0.815 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

性状检查

fatty; green; fruity

储存温度

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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相关类别

象形图

FlameExclamation mark
GHS02,GHS07

警示用语：

Warning

危险声明

H226 - H315 - H319

危险分类

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

储存分类代码

3 - Flammable liquids

WGK

WGK 1

闪点(°F)

77.0 °F - closed cup

闪点(°C)

25 °C - closed cup

个人防护装备

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter

法规信息

危险化学品

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Juhun Park et al.
The Analyst, 137(14), 3249-3254 (2012-04-13)
We developed an olfactory-nanovesicle-fused carbon-nanotube-transistor biosensor (OCB) that mimics the responses of a canine nose for the sensitive and selective detection of hexanal, an indicator of the oxidation of food. OCBs allowed us to detect hexanal down to 1 fM
Laura Purriños et al.
Meat science, 93(2), 344-350 (2012-10-30)
The volatile profile of dry-cured "lacón" that has been inoculated with three different yeasts were determined and compared with a non-inoculated dry-cured "lacón". Yeasts (Debaryomyces hansenii, Candida deformans and Candida zeylanoides) that were used as starter cultures in the present
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
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
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
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