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Merck
CN

W255718

正己醛

≥97%, FCC, stabilized, FG

别名:

1-己醛, 六碳醛, 己醛

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关于此项目

线性分子式:
CH3(CH2)4CHO
化学文摘社编号:
66-25-1
分子量:
100.16
FEMA Number:
2557
Council of Europe no.:
96
UNSPSC Code:
12164502
eCl@ss:
39021112
PubChem Substance ID:
24901143
Flavis number:
5.008
EC Number:
200-624-5
NACRES:
NA.21
MDL number:
MFCD00007027
Beilstein/REAXYS Number:
506198
Organoleptic:
fatty; green; fruity
Grade:
FG
Halal
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens

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产品名称

正己醛, ≥97%, FCC, stabilized, FG

SMILES string

CCCCCC=O

InChI

1S/C6H12O/c1-2-3-4-5-6-7/h6H,2-5H2,1H3

InChI key

JARKCYVAAOWBJS-UHFFFAOYSA-N

biological source

synthetic

grade

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

vapor density

>1 (vs air)

vapor pressure

10 mmHg ( 20 °C)

assay

≥97%

contains

α-Tocopherol

refractive index

n20/D 1.4035 (lit.)

bp

130-131 °C (lit.)

density

0.815 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

fatty; green; fruity

storage temp.

2-8°C

Quality Level

300
400

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相关类别

pictograms

FlameExclamation mark
GHS02,GHS07

signalword

Warning

Hazard Classifications

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

存储类别

3 - Flammable liquids

wgk

WGK 1

flash_point_f

77.0 °F - closed cup

flash_point_c

25 °C - closed cup

ppe

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

法规信息

危险化学品
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历史批次信息供参考:

分析证书(COA)

Lot/Batch Number
SHBT2772
SHBS9646
SHBS7453
SHBS6677
SHBS6680

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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
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
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
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
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