We have found 46587 results matching your criteria.
Please wait while we search...
  1. 1.
    General Material Information
  2. 2.
    PhysChem Properties
  3. 3.
    Occurrences
  4. 4.
    Organoleptic Properties
  5. 5.
    Suppliers
  6. 6.
    Potential Uses
  7. 7.
    Regulatory & Documentation
  8. 8.
    Safety Information
  9. 9.
    Other Information
  10. 10.
    Blenders & Components
  11. 11.
    Literature & References

hexanal (aldehyde C-6)

Chemical Structure

General Material Information

Preferred name hexanal (aldehyde C-6)
Trivial Name Hexanal
Short Description caproic aldehyde
Formula C6 H12 O
CAS Number 66-25-1
FEMA Number 2557
Flavis Number 5.008
ECHA Number 200-624-5
FDA UNII 9DC2K31JJQ
Nikkaji Number J1.409E
Beilstein Number 0506198
MDL MFCD00007027
COE Number 96
Bio Activity Summary External link
NMR Predictor External link
JECFA Food Flavoring 92 hexanal
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 66-25-1 ; HEXANAL
Synonyms
  • aldehyde C 6 hexylic food grade
  • aldehyde C-6
  • aldehyde C-6 FCC
  • aldehyde C-6 fraction ex orange redd
  • aldehyde C-6 natural
  • aldehyde C-6, natural
  • aldehyde C6
  • C6 aldehyde
  • caproaldehyde
  • N- caproaldehyde
  • caproic aldehyde
  • N- caproic aldehyde
  • capronaldehyde
  • N- capronaldehyde
  • N- caproyl aldehyde
  • N- caproylaldehyde
  • hexaldehyde
  • N- hexaldehyde
  • 1-hexanal
  • 1 hexanal
  • N- hexanal
  • hexanal (aldehyde C6)
  • hexanal nat
  • hexanal natural
  • hexanaldehyde
  • hexoic aldehyde
  • hexyl aldehyde
  • hexylaldehyde
  • 1-hexylaldehyde
  • Hexanal
  • n-Hexanal
  • n-Caproaldehyde
  • n-Capronaldehyde
  • n-Hexylaldehyde
  • NSC 2596

US / EU / FDA / JECFA / FEMA / Scholar / Patents

Google Scholar Start search
Google Books Start search
Google Patents Start search
Perfumer & Flavorists Start search
EU Patents Start search
PubMeb Start search
NCBI Start search

Literature & References

hexanal
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:66-25-1
Pubchem (cid):6184
Pubchem (sid):134972785
Flavornet:66-25-1
Pherobase:View
Publications by Info
Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.)
Publications by PubMed
Volatile and amino acid profiling of dry cured hams from different swine breeds and processing methods.
Sensory effects of hexanal vapor on fresh-cut slices of golden delicious apples.
Influence of lipid content and lipoxygenase on flavor volatiles in the tomato peel and flesh.
Rapid tomato volatile profiling by using proton-transfer reaction mass spectrometry (PTR-MS).
Change of volatile compounds in fresh fish meat during ice storage.
Effect of enzymes on strawberry volatiles during storage, at different ripeness level, in different cultivars, and during eating.
Characterization of aroma compounds in Chinese rice wine Qu by solvent-assisted flavor evaporation and headspace solid-phase microextraction.
High-temperature natural antioxidant improves soy oil for frying.
Developing hexanal as an odor reference standard for sensory analysis of drinking water.
Effect of commercial rosemary oleoresin preparations on ground chicken thigh meat quality packaged in a high-oxygen atmosphere.
Mung bean lipoxygenase in the production of a C6-aldehyde. Natural green-note flavor generation via biotransformation.
Study of precursors responsible for off-flavor formation during storage of potato flakes.
Inverse gas chromatographic method for measurement of interactions between soy protein isolate and selected flavor compounds under controlled relative humidity.
Quantitation of odor-active compounds in rye flour and rye sourdough using stable isotope dilution assays.
Changes in chemical composition and sensory qualities of peanut milk fermented with lactic acid bacteria.

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
CHEBI:View
CHEMBL:View
KEGG (GenomeNet):C02373
HMDB (The Human Metabolome Database):HMDB05994
FooDB:FDB008068
YMDB (Yeast Metabolome Database):YMDB01759
Export Tariff Code:2912.19.5000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Formulations/Preparations:
•grades or purity: 99+%; commercial •grades: technical

Suppliers

Advanced Biotech Alfrebro
Ambles Nature et Chimie Associate Allied Chemicals
Astral Extracts Augustus Oils
Aurochemicals Axxence Aromatic
Beijing Lys Chemicals Bell Flavors & Fragrances
Berjé Charkit Chemical
CJ Latta & Associates Cvista
Diffusions Aromatiques EMD Millipore
Emerald Kalama Chemical Ernesto Ventós
Excellentia International Firmenich
Fleurchem Frutarom
Givaudan Glentham Life Sciences
IFF Indukern F&F
Kao Corporation Kingchem Laboratories
Lluch Essence M&U International
Mane Metadynea Austria
Moellhausen Nagar Haveli Perfumes & Aromatics
Natural Advantage Naturamole
Omega Ingredients Penta International
Perfumery Laboratory Phoenix Aromas & Essential Oils
Prinova Prodasynth
R C Treatt & Co Ltd Reincke & Fichtner
Riverside Aromatics Robertet
Sigma-Aldrich SRS Aromatics
Taytonn ASCC TCI AMERICA
Tengzhou Xiang Yuan Aroma Chemicals The Lermond Company
United International Vigon International
WEN International Zanos
Advanced Biotech. Inc. Alfrebro LLC/ Archer Daniels Midland Company
Augustus Oils Ltd Axxence Aromatic GmbH
Beijing Lys Chemicals Co, LTD. Berje Inc.
Charkit Chemical Corporation CJ Latta & Associates, LLC
Firmenich Inc. Fleurchem, Inc.
Glentham Life Sciences Ltd FRUTAROM USA INC,
Indukern, S.A. F&F Ingredients Division Lluch Essence S.L.
M&U International LLC Moellhausen S.P.A.
Penta International Corporation Riverside Aromatics Ltd.
Robertet, Inc. SRS Aromatics Ltd
Taytonn ASCC Pte Ltd R C Treatt and Co Ltd
Qingdao Free Trade Zone United International Co Ltd Ernesto Ventós S.A.
Zanos Ltd.

PhysChem Properties

Material listed in food chemical codex Yes
Molecular weight 100.16084289551
Specific gravity @ 25 °C
Pounds per Gallon 6.757 to 6.84
Refractive Index 1.399 to 1.409 @ 20 °C
Boiling Point 130 to 131°C @ 760 mm Hg
Acid Value 7 max KOH/g
Vapor Pressure 10.888 mmHg @ 25 °C
Vapor Density 1.01
Flash Point TCC Value 32.22 °C TCC
logP (o/w) 1.78
Solubility
alcohol Yes
fixed oils Yes
propylene glycol Yes
water, 5640 mg/L @ 30 °C (exp) Yes
water No
Stability
cream Unspecified
deodorant Unspecified
detergent Unspecified
hair spray Unspecified
shampoo Unspecified
soap Unspecified

Organoleptic Properties

Odor Type: Green
fresh, green, fatty, aldehydic, grassy, leafy, fruity, sweaty, vegetable, clean, woody
Odor strength high , recommend smelling in a 1.00 % solution or less
Substantivity 4 hour(s) at 100.00 %
Luebke, William tgsc, (1982) At 1.00 % in dipropylene glycol. fresh green fatty aldehydic grass leafy fruity sweaty
Mosciano, Gerard P&F 22, No. 6, 41, (1997) At 2.00 %. Green, fatty, leafy, vegetative, fruity and clean with a woody nuance
Flavor Type: Green
green, woody, vegetable, apple, grassy, citrus, orange, fresh
Mosciano, Gerard P&F 22, No. 6, 41, (1997) At 2.50 ppm. Green, woody, vegetative, apple, grassy, citrus and orange with a fresh, lingering aftertaste
An extremely versatile material. In dilution it is used in many fruit and vegetable flavors as well as butter and rum. Green
General comment Leafy, fruity, green apple like
HEXANAL adds a freshly cut grass and unripe effect to fruit and vegetable flavors. Classic aldehyde notes green grassy sharp unripe or raw fruit and green vegetable

Occurrences

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 10 - Flammable.
R 36/37/38 - Irritating to eyes, respiratory system, and skin.
S 02 - Keep out of the reach of children.
S 16 - Keep away from sources of ignition - No Smoking.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 36/37/39 - Wear suitable clothing, gloves and eye/face protection.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Human Experience:
1 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 4890 mg/kg
AMA Archives of Industrial Hygiene and Occupational Medicine. Vol. 10, Pg. 61, 1954.

oral-mouse LD50 8292 mg/kg
BEHAVIORAL: SOMNOLENCE (GENERAL DEPRESSED ACTIVITY) LUNGS, THORAX, OR RESPIRATION: DYSPNEA
Yukagaku. Oil Chemistry. Vol. 26, Pg. 169, 1977.

oral-mammal (species unspecified) LD50 3700 mg/kg
Gigiena Truda i Professional'nye Zabolevaniya. Labor Hygiene and Occupational Diseases. Vol. 32(10), Pg. 25, 1988.

Dermal Toxicity:
Not determined
Inhalation Toxicity:
inhalation-rat TCLo 2000 ppm/4H
AMA Archives of Industrial Hygiene and Occupational Medicine. Vol. 10, Pg. 61, 1954.

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for hexanal (aldehyde C-6) usage levels up to:
0.5000 % in the fragrance concentrate.
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
Click here to view publication 3
average usual ppmaverage maximum ppm
baked goods: -4.20000
beverages(nonalcoholic): -1.30000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: -3.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -2.80000
fruit ices: -2.80000
gelatins / puddings: 2.000002.50000
granulated sugar: --
gravies: --
hard candy: -3.60000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 3, Revision 1 (FGE.03Rev1): Acetals of branched- and straight-chain aliphatic saturated primary alcohols and branched- and straight-chain saturated or unsaturated aldehydes, an ester of a hemiacetal and an orthoester of formic acid, from chemical groups 1, 2 & 4 Commission Regulation (EC) No 1565/2000 of 18 July 2000) [1] - Scientific Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)on a request from the Commission
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 8, Revision 3 (FGE.08Rev3): Aliphatic and alicyclic mono-, di-, tri-, and polysulphides with or without additional oxygenated functional groups from chemical groups 20 and 30
View page or View pdf

Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal species
View page or View pdf

EPI System: View
Chemical Carcinogenesis Research Information System:Search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):66-25-1
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :6184
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 1207
WGK Germany:1
hexanal
Chemidplus:0000066251
EPA/NOAA CAMEO:hazardous materials
RTECS:MN7175000 for cas# 66-25-1