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Merck
CN
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文件

安全信息

W255726

Sigma-Aldrich

正己醛

greener alternative

natural, ≥95%, 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:
96c
MDL编号:
MFCD00007027
UNSPSC代码:
12164502
PubChem化学物质编号:
24901144
Flavis编号:
5.008
NACRES:
NA.21

等级

FG
Fragrance grade
Halal
Kosher
natural

质量水平

400

Agency

follows IFRA guidelines

管理合规性

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FDA 21 CFR 117

蒸汽密度

>1 (vs air)

蒸汽压

10 mmHg ( 20 °C)

检测方案

≥95%

环保替代产品特性

Less Hazardous Chemical Syntheses
Use of Renewable Feedstocks
Learn more about the Principles of Green Chemistry.

sustainability

Greener Alternative Product

折射率

n20/D 1.4035 (lit.)

bp

130-131 °C (lit.)

密度

0.815 g/mL at 25 °C (lit.)

应用

flavors and fragrances

文件

see Safety & Documentation for available documents

食品过敏原

no known allergens

致敏芳香化合物

no known allergens

环保替代产品分类

, Aligned

性状检查

fatty; green; fruity

储存温度

2-8°C

SMILES字符串

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

一般描述

We are committed to bringing you Greener Alternative Products, which adhere to one of the four categories of Greener Alternatives . This product is a Biobased products, showing key improvements in Green Chemistry Principles “Less Hazardous Chemical Syntheses” and “Use of Renewable Feedstock”.

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

WGK

WGK 1

闪点(°F)

77.0 °F

闪点(°C)

25 °C

个人防护装备

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

法规信息

危险化学品

分析证书(COA)

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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
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
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
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