Natural Hexaldehyde

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Product Description

Natural Hexaldehyde's cas code is 66-25-1

Natural Hexaldehyde Basic information

Natural Hexaldehyde 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)
FEMA	2557 \| HEXANAL
refractive index	n20/D 1.4035(lit.)
Fp	90 °F
storage temp.	2-8°C
solubility	6g/l
form	Liquid
color	Clear colorless to slightly yellow
PH	4-5 (4.8g/l, H2O, 20℃)
Odor	Pungent.
Odor Threshold	0.00028ppm
Water Solubility	4.8 g/L (20 ºC)
Sensitive	Air Sensitive
Merck	14,1760
JECFA Number	92
BRN	506198
Stability:	Stable. Flammable. Incompatible with oxidizing agents, strong bases, strong reducing agents.
CAS DataBase Reference	66-25-1(CAS DataBase Reference)
NIST Chemistry Reference	Hexanal(66-25-1)
EPA Substance Registry System	Hexaldehyde (66-25-1)

Natural Hexaldehyde Safety Information

Natural Hexaldehyde Usage

Description	Hexanal has a characteristic fruity odor and taste (on dilution). May be prepared from the calcium salt of caproic acid and formic acid.
Chemical Properties	Hexanal has a fatty, green, grassy, powerful, penetrating characteristic fruity odor and taste (on dilution).
Chemical Properties	Colorless liquid; sharp aldehyde odor.Immiscible with water.
Chemical Properties	Hexanal 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.
Uses	Hexanal 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.