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Hexanal

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Hexanal Basic information

Product Name:
Hexanal
Synonyms:
  • Capronaldehyde Hexaldehyde Hexyl Aldehyde
  • HEXANAL FOR SYNTHESIS 5 ML
  • HEXANAL FOR SYNTHESIS 250 ML
  • Hexanal (Capro
  • n-Hexylaldehyde 〔n-Capronaldehyde〕
  • Hexanal (stabilised) for synthesis
  • butacetin
  • Capronaldehyd
CAS:
66-25-1
MF:
C6H12O
MW:
100.16
EINECS:
200-624-5
Product Categories:
  • bc0001
Mol File:
66-25-1.mol
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Hexanal 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)
refractive index 
n20/D 1.4035(lit.)
FEMA 
2557 | HEXANAL
Flash point:
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
Odor Type
green
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.
LogP
1.97
CAS DataBase Reference
66-25-1(CAS DataBase Reference)
NIST Chemistry Reference
Hexanal(66-25-1)
EPA Substance Registry System
Hexaldehyde (66-25-1)
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Safety Information

Hazard Codes 
Xi
Risk Statements 
10-36-36/37/38
Safety Statements 
37/39-26-16-9
RIDADR 
UN 1207 3/PG 3
WGK Germany 
1
RTECS 
MN7175000
13
Autoignition Temperature
220 °C
Hazard Note 
Irritant
TSCA 
Yes
HS Code 
2912 19 00
HazardClass 
3
PackingGroup 
III
Hazardous Substances Data
66-25-1(Hazardous Substances Data)
Toxicity
LD50 orally in rats: 4.89 g/kg (Smyth)

MSDS

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Hexanal Usage And Synthesis

Description

Hexanal has a fatty, green, grassy, powerful, penetrating characteristic fruity odor and taste (on dilution). It is prepared from the calcium salt of caproic acid and formic acid.

Chemical Properties

Hexanal occurs 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.

Chemical Properties

Colorless liquid; sharp aldehyde odor.Immiscible with water.

Occurrence

Reported found that hexanal occurs naturally in in some natural aromas of apple, strawberry, camphor oil, tea extracts, tobacco leaves, Eucalyptus globulus, dwarf pine, bitter orange and coffee. Also reported found in nearly 300 natural sources including apple, apricot, banana, sweet and sour cherry, citrus peel oils and juices, berries, guava, melon, raisins, peach, pear, papaya, pineapple, asparagus, cabbage, celery, carrot, lettuce, shallots, onion, leek, ginger, parsley, bread, cheeses, butter, milk, fish, meats, cocoa, coffee, tea, nuts, popcorn, potato chips, oat products, honey, soybean, plum, cauliflower, beetroot, celery root, figs, cardamom, coriander seed and leaf, brussel sprouts, rice, quince, radish, lovage, corn oil, laurel and malt

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.

Uses

Hexanal is used in the flavor industry to prepare fruity flavors. It is utilized as a flavoring agent in the food industry. It is also used in Witting and aldol reactions.

Preparation

Prepared from the calcium salt of caproic acid and formic acid

Definition

ChEBI: A fatty aldehyde that is hexane in which one of the terminal methyl group has been mono-oxygenated to form the corresponding aldehyde.

Aroma threshold values

Detection: 4.1 to 22.8 ppb; recognition: 400 ppb; aroma characteristics at 2.0%: green, fatty, leafy, vegetative, fruity and clean with a woody nuance

Taste threshold values

Taste characteristics at 2.5 ppm: green, woody, vegetative, apple, grassy, citrus and orange with a fresh, lingering aftertaste

Synthesis Reference(s)

Journal of the American Chemical Society, 93, p. 1693, 1971 DOI: 10.1021/ja00736a021

General Description

A clear colorless liquid with a pungent odor. Flash point 90°F. Less dense than water and insoluble in water. Vapors heavier than air.

Air & Water Reactions

Highly flammable. Insoluble in water.

Reactivity Profile

Caproaldehyde is an aldehyde. Aldehydes are frequently involved in self-condensation or polymerization reactions. These reactions are exothermic; they are often catalyzed by acid. Aldehydes are readily oxidized to give carboxylic acids. Flammable and/or toxic gases are generated by the combination of aldehydes with azo, diazo compounds, dithiocarbamates, nitrides, and strong reducing agents. Aldehydes can react with air to give first peroxo acids, and ultimately carboxylic acids. These autoxidation reactions are activated by light, catalyzed by salts of transition metals, and are autocatalytic (catalyzed by the products of the reaction). The addition of stabilizers (antioxidants) to shipments of aldehydes retards autoxidation. May attack some forms of plastics [USCG, 1999].

Hazard

Flammable, moderate fire risk.

Health Hazard

Ingestion causes irritation of mouth and stomach. Contact with vapor or liquid irritates eyes. Liquid irritates skin.

Fire Hazard

Behavior in Fire: Vapor is heavier than air and may travel to a source of ignition and flash back.

Chemical Reactivity

Reactivity with Water No reaction; Reactivity with Common Materials: May attack some plastics; Stability During Transport: Stable; Neutralizing Agents for Acids and Caustics: Not pertinent; Polymerization: Not pertinent; Inhibitor of Polymerization: Not pertinent.

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