Basic Description

Synonyms	HEXANAL \| Caproaldehyde \| 66-25-1 \| Hexaldehyde \| Caproic aldehyde \| 1-Hexanal \| Capronaldehyde \| n-Hexanal \| Hexanaldehyde \| n-Caproaldehyde \| Hexylaldehyde \| Aldehyde C-6 \| n-Capronaldehyde \| n-Caproylaldehyde \| Hexoic aldehyde \| Hexyl aldehyde \| n-Hexaldehyde \| C6 aldehyde \| n-Caproic al
Specifications & Purity	≥97%
Storage Temp	Store at 2-8°C,Argon charged
Shipped In	Wet ice

Associated Targets(Human)

PNMT Tchem Phenylethanolamine N-methyltransferase (0 Activities)

Discover Target: PNMT

Activity Type	Activity Value -log(M)	Mechanism of Action	Activity Reference	Publications (PubMed IDs)

PNMT Tchem Phenylethanolamine N-methyltransferase (540 Activities)

Discover Target: PNMT

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Associated Targets(non-human)

Pseudomonas aeruginosa (123386 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Proteus vulgaris (5823 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Salmonella typhimurium (15756 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Vibrio parahaemolyticus (473 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Staphylococcus aureus (210822 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Klebsiella aerogenes (4963 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Escherichia coli (133304 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Streptococcus mutans (2687 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Bacillus subtilis (32866 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Listeria monocytogenes (2626 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Cyberlindnera jadinii (900 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Saccharomyces cerevisiae (19171 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Bacillus cereus (7522 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Corynebacterium ammoniagenes (75 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Cutibacterium acnes (887 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Penicillium chrysogenum (1593 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Myzus persicae (1112 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Plutella xylostella (1838 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Bursaphelenchus xylophilus (372 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Malassezia (23 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Trichophyton mentagrophytes (4846 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Meloidogyne javanica (98 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Colletotrichum acutatum (300 Activities)

Activity Type	Relation	Activity value	Units	Action Type	Journal	PubMed Id	doi	Assay Aladdin ID

Names and Identifiers

IUPAC Name	hexanal
INCHI	InChI=1S/C6H12O/c1-2-3-4-5-6-7/h6H,2-5H2,1H3
InChi Key	JARKCYVAAOWBJS-UHFFFAOYSA-N
Canonical SMILES	CCCCCC=O
Isomeric SMILES	CCCCCC=O
WGK Germany	1
RTECS	MN7175000
PubChem CID	6184
UN Number	1207
Packing Group	III
Molecular Weight	100.16
Beilstein	506198

Certificates

Certificate of Analysis(COA)

Enter Lot Number to search for COA:

To view the certificate results,please click on a Lot number.For Lot numbers from past orders,please use our order status section

9 results found

Lot Number	Certificate Type	Date	Item
G2220439	Certificate of Analysis	Apr 07, 2024	C109199
G2220447	Certificate of Analysis	Apr 07, 2024	C109199
G2220448	Certificate of Analysis	Apr 07, 2024	C109199
G2220449	Certificate of Analysis	Apr 07, 2024	C109199
D2116015	Certificate of Analysis	Jan 15, 2023	C109199
A2304606	Certificate of Analysis	Nov 19, 2022	C109199
A2304610	Certificate of Analysis	Nov 19, 2022	C109199
A2304621	Certificate of Analysis	Nov 19, 2022	C109199
A2304631	Certificate of Analysis	Nov 19, 2022	C109199

Chemical and Physical Properties

Solubility	Miscible with ethanol, ethyl ether, acetone, benzene and water
Sensitivity	air sensitive
Refractive Index	1.4039
Flash Point(°F)	32℃
Flash Point(°C)	32℃
Boil Point(°C)	128.8°C
Melt Point(°C)	-56.3°C

Safety and Hazards(GHS)

Pictogram(s)	GHS07, GHS02
Signal	Warning
Hazard Statements	H319:Causes serious eye irritation H226:Flammable liquid and vapor
Precautionary Statements	P305+P351+P338:IF IN EYES: Rinse cautiously with water for several minutes. Remove contact lenses if present and easy to do - continue rinsing. P280:Wear protective gloves/protective clothing/eye protection/face protection. P370+P378:In case of fire: Use ... to extinguish. P210:Keep away from heat, hot surface, sparks, open flames and other ignition sources. - No smoking. P501:Dispose of contents/container to ... P233:Keep container tightly closed. P240:Ground/bond container and receiving equipment. P403+P235:Store in a well-ventilated place. Keep cool. P303+P361+P353:IF ON SKIN (or hair): Take off Immediately all contaminated clothing. Rinse SKIN with water [or shower]. P241:Use explosion-proof [electrical/ventilating/lighting/.../] equipment. P242:Use only non-sparking tools. P243:Take precautionary measures against static discharge. P264+P265:Wash hands [and …] thoroughly after handling. Do not touch eyes. P337+P317:If eye irritation persists: Get medical help.
WGK Germany	1
RTECS	MN7175000
Class	3
Merck Index	1760

Citations of This Product

1. Jie Li,Yulan Peng,Yong Liu,Wenwen Li,Ya Jin,Zhentao Tang,Yixiang Duan. (2014-05-13) Investigation of potential breath biomarkers for the early diagnosis of breast cancer using gas chromatography-mass spectrometry.. Clinica chimica acta; international journal of clinical chemistry, 436 (59-67). [PMID:24815034]
2. Yunzi Feng,Yu Cai,Xiong Fu,Lin Zheng,Zuobing Xiao,Mouming Zhao. (2018-06-10) Comparison of aroma-active compounds in broiler broth and native chicken broth by aroma extract dilution analysis (AEDA), odor activity value (OAV) and omission experiment.. Food chemistry, 265 (274-280). [PMID:29884383]
3. Jinyu Zhao, Ruirui Zheng, Xiaofei Li, Zhishen Lyu, Li Ma, Chengfei Song, Xingtao Qie, Xizhong Yan, Chi Hao. (2023) Electrophysiological and Behavioral Responses of Plodia interpunctella (Hübner) Females to Aldehyde Volatiles from Dried Fruits. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 71 (45): (17253–17262). [PMID:37921278]
4. Hongyu Zhou, Zhiwei Hu, Youming Liu, Shanbai Xiong. (2023) Flavor and sensory profile of Chinese traditional fish noodles produced by different silver carp (hypophthalmichthys molitrix) mince ingredients. Food Chemistry-X, 20 (16): (100977). [PMID:38144732]
5. Qincao Chen, Penghui Yu, Ziyi Li, Yuhang Wang, Yafang Liu, Yin Zhu, Haihui Fu. (2023) Re-Rolling Treatment in the Fermentation Process Improves the Aroma Quality of Black Tea. Foods, 12 (19): (3702). [PMID:37835355]
6. Jinlan Nie, Lei Wang, Jiachao Xu, Xin Gao, Simon F.R. Hinkley, Xiaoting Fu. (2023) Influence of red yeast rice extract fermentation on fucoidan profiles, inorganic elements and flavor properties of the kelp Saccharina japonica. LWT-FOOD SCIENCE AND TECHNOLOGY, (115281). [PMID:22258766]
7. Xi-Zhong Yan, Li Ma, Xiao-Fei Li, Le Chang, Qing-Zhao Liu, Cheng-Fei Song, Jin-Yu Zhao, Xing-Tao Qie, Cai-Ping Deng, Chen-Zhu Wang, Chi Hao. (2023) Identification and evaluation of cruciferous plant volatiles attractive to Plutella xylostella L. (Lepidoptera: Plutellidae). PEST MANAGEMENT SCIENCE, 79 (12): (5270-5282). [PMID:37602963]
8. Yanru Zhang, Jingjing Zhang, Ying Wang, Yang Li, Jun He, Yanyan Wang, Longbo Zhang, Zhenpeng Wang, Qingli Qian, Buxing Han. (2023) Synthesis of Carboxylic Acids via Reaction of Ketones/Aldehydes with CO2 and H2. ORGANOMETALLICS, 42 (16): (2312–2318). [PMID:]
9. Meiqin Li, Zhihui Feng, Fang Wang, Jianxin Chen, Jie Fan, Jieqiong Wang, Zhengquan Liu, Junfeng Yin. (2023) Effects of brewing water on the volatile composition of tea infusions. FOOD CHEMISTRY, 429 (136971). [PMID:37516052]
10. Wenjie Sun, Tong Xiao, Qingyi Liu, Jiateng Zhao, Changhui Liu. (2023) Experimental study on glycerol/aldehyde or ketone binary nanofluids for thermal management. INTERNATIONAL JOURNAL OF HEAT AND MASS TRANSFER, 214 (124463). [PMID:]
11. Feifei Liu, Ying Chen, Jianle Chen, Enbo Xu, Haibo Pan, Shiguo Chen, Xingqian Ye, Huan Cheng. (2023) Characteristic aroma improvement mechanisms of heat-sterilized bayberry juice regulated by exogenous polyphenols. FOOD CHEMISTRY, 427 (136644). [PMID:37390737]
12. Qi-Long Hao, Shuo-Wen Wang, Li-Qing Yu, Xiao-Qin Yang, Yun-Kai Lv. (2023) Immobilization of zeolitic imidazolate framework-90 onto modified stainless steel wire via covalent bonding for solid-phase microextraction of biomarkers in exhalation of lung cancer patients. Separation Science Plus, 6 (7): (2300026). [PMID:]
13. Xiao Jia, Pei Yu, Qi An, Jingnan Ren, Gang Fan, Zelan Wei, Xixiang Li, Siyi Pan. (2023) Identification of glucosinolates and volatile odor compounds in microwaved radish (Raphanus sativus L.) seeds and the corresponding oils by UPLC-IMS-QTOF-MS and GC × GC-qMS analysis. FOOD RESEARCH INTERNATIONAL, 169 (112873). [PMID:37254321]
14. Liu Ying, Liu Xin, Gao Ying, Dong Shijian, Xiang Xiaole, Ma Lulu, Li Shugang. (2023) Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 249 (7): (1749-1759). [PMID:]
15. Yujiao Cheng, Leng Han, Linhua Huang, Xiang Tan, Houjiu Wu, Guijie Li. (2023) Association between flavor composition and sensory profile in thermally processed mandarin juices by multidimensional gas chromatography and multivariate statistical analysis. FOOD CHEMISTRY, 419 (136026). [PMID:37030207]
16. Zhijie Liu, Yiqun Huang, Shanshan Kong, Junjian Miao, Keqiang Lai. (2023) Selection and quantification of volatile indicators for quality deterioration of reheated pork based on simultaneously extracting volatiles and reheating precooked pork. FOOD CHEMISTRY, 419 (135962). [PMID:37004364]
17. Kaixiong Peng, Qunyong Tang, Yuhan Zheng, Fang Ji, Xiaoming Chen. (2023) Analysis of volatile components in different broken rice by HS-SPME/GC-TOFMS. FLAVOUR AND FRAGRANCE JOURNAL, 38 (3): (204-216). [PMID:]
18. Lili Cao, Pengpeng Jia, Haotian Liu, Shengmei Kang, Shaotong Jiang, Min Pang. (2023) Effects of High-Canolol Phenolic Extracts on Fragrant Rapeseed Oil Quality and Flavor Compounds during Frying. Foods, 12 (4): (827). [PMID:36832902]
19. Li Jing, Tang Chaohua, Yang Youyou, Hu Ying, Zhao Qingyu, Ma Qing, Yue Xiangpeng, Li Fadi, Zhang Junmin. (2023) Characterization of meat quality traits, fatty acids and volatile compounds in Hu and Tan sheep. Frontiers in Nutrition, 10 [PMID:36866058]
20. Hao Liu, Lixin Ma, Jianan Chen, Feng Zhao, Xuhui Huang, Xiuping Dong, Beiwei Zhu, Lei Qin. (2023) Effect of Aliphatic Aldehydes on Flavor Formation in Glutathione–Ribose Maillard Reactions. Foods, 12 (1): (217). [PMID:36613433]
21. Chao Wang, Wazhen Xu, Yuqi Yuan, Yuke Zhai, Tengfei Hu, Jianan Huang, Zhonghua Liu, Qin Li. (2023) Characterization and modelling of odor-active compounds release behavior from Fu-brick tea during boiling-water extraction by molecular sensory science approach. Food Chemistry-X, 17 (100551). [PMID:36845510]
22. Youyou Yang, Jing Li, Jiangtao Xing, Weihai Xing, Chaohua Tang, Zhenghua Rao, Junmin Zhang. (2022) Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS. Foods, 11 (24): (3997). [PMID:36553738]
23. Mengyi Lin, Songbai Liu. (2022) Naphthalimide-Based Fluorescent Probe for Profiling of Aldehydes during Oxidation of Unsaturated Lipids. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (44): (14304–14311). [PMID:36286393]
24. Jinlan Nie, Xiaoting Fu, Lei Wang, Jiachao Xu, Xin Gao. (2023) Impact of Monascus purpureus fermentation on antioxidant activity, free amino acid profiles and flavor properties of kelp (Saccharina japonica). FOOD CHEMISTRY, 400 (133990). [PMID:36063678]
25. Qin’an Zhou, Chengyu Zheng, Luyi Zhu, Jun Wang. (2022) Tin sulfides heterostructure modified quartz crystal microbalance sensors with high sensitivity for hazardous trimethylamine gas. SENSORS AND ACTUATORS B-CHEMICAL, 371 (132520). [PMID:]
26. Yueqi An, Li Wen, Wenrong Li, Xuezhen Zhang, Yang Hu, Shanbai Xiong. (2022) Characterization of Warmed-Over Flavor Compounds in Surimi Gel Made from Silver Carp (Hypophthalmichthys molitrix) by Gas Chromatography–Ion Mobility Spectrometry, Aroma Extract Dilution Analysis, Aroma Recombination, and Omission Studies. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 70 (30): (9451–9462). [PMID:35876528]
27. Chao Xue, Juan You, Huimin Zhang, Liyuan Zhao, Shanbai Xiong, Tao Yin, Qilin Huang. (2022) Hydrophobic bonds-dominated key off-odors/silver carp myofibrillar protein interactions, and their binding characteristics at cold storage and oral temperatures. Food Chemistry-X, 15 (100396). [PMID:36211727]
28. Jinhao Zhao, Minmin Liang, Zhongyan Wang, Yanyan Zhao, Jingli Cheng, Yongjun Du. (2022) Evaluation and optimization of blends for attracting Trichogramma dendrolimi based on semiochemicals mediating tritrophic interactions in the orchard habitat. BIOLOGICAL CONTROL, 173 (104998). [PMID:]
29. Wenjing Huang, Shimao Fang, Jing Wang, Chao Zhuo, Yonghua Luo, Yilei Yu, Luqing Li, Yujie Wang, Wei-Wei Deng, Jingming Ning. (2022) Sensomics analysis of the effect of the withering method on the aroma components of Keemun black tea. FOOD CHEMISTRY, 395 (133549). [PMID:35777211]
30. Chengyu Zheng, Qin'an Zhou, Wenqing Shao, Jing Zhang, Jun Wang. (2022) Early identification of fungal leaf blight disease (Alternaria alternate) on Platycladus orientalis plants by using gas chromatography-ion mobility spectrometry. MICROCHEMICAL JOURNAL, 179 (107505). [PMID:]
31. Pimiao Huang, Zhirong Wang, Xiya Feng, Jianquan Kan. (2022) Promotion of fishy odor release by phenolic compounds through interactions with myofibrillar protein. FOOD CHEMISTRY, 387 (132852). [PMID:35413550]
32. Sifan Mei, Yanyan Cao, Gang Zhang, Su Zhou, Yi Wang, Shuying Gong, Qiang Chu, Ping Chen. (2022) Construction of Sensory/Mass Spectrometry Feedback Platform for Seeking Aroma Contributors during the Aroma Enhancement of Congou Black Tea. Plants-Basel, 11 (6): (823). [PMID:35336705]
33. Jing Li, Youyou Yang, Chaohua Tang, Shengnan Yue, Qingyu Zhao, Fadi Li, Junmin Zhang. (2022) Changes in lipids and aroma compounds in intramuscular fat from Hu sheep. FOOD CHEMISTRY, 383 (132611). [PMID:35413762]
34. Feng Zhihui, Li Ming, Li Yifan, Yin Junfeng, Wan Xiaochun, Yang Xiaogen. (2022) Characterization of the key aroma compounds in infusions of four white teas by the sensomics approach. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 248 (5): (1299-1309). [PMID:]
35. Yanxin Li, Chong Ma, Jinmao You, Shijuan Zhang. (2022) Stable isotope labeling method with sensitive identification and accurate quantitation function for aldehydes in fried foods. MICROCHEMICAL JOURNAL, 176 (107238). [PMID:]
36. Xin Geng, Zhengyan Zhao, Hongli Li, David Da Yong Chen. (2021) Tee-Shaped Sample Introduction Device Coupled with Direct Analysis in Real-Time Mass Spectrometry for Gaseous Analytes. ANALYTICAL CHEMISTRY, 93 (50): (16813–16820). [PMID:34825821]
37. Qincao Chen, Yin Zhu, Yafang Liu, Yang Liu, Chunwang Dong, Zhi Lin, Jie Teng. (2022) Black tea aroma formation during the fermentation period. FOOD CHEMISTRY, 374 (131640). [PMID:34839968]
38. Yujiao Cheng, Guijie Li, Houjiu Wu, Linhua Huang, Hua Wang. (2021) Identification of Light-Induced Key Off-Flavors in Ponkan Mandarin Juice Using MDGC-MS/O and GC–MS/PFPD. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 69 (47): (14259–14269). [PMID:34784211]
39. Chao Wang, Juan Li, Ya Zhang, Zhongrong He, Yin Zhang, Xingmin Zhang, Zhuoyue Guo, Jianan Huang, Zhonghua Liu. (2022) Effects of electrostatic spray drying on the sensory qualities, aroma profile and microstructural features of instant Pu-erh tea. FOOD CHEMISTRY, 373 (131546). [PMID:34799127]
40. Yawen Rong, Md Mehedi Hassan, Qin Ouyang, Li Wang, Tianhui Jiao, Quansheng Chen. (2022) Ratiometric upconversion fluorometric turn-off nanosensor for quantification of furfural in foods. SENSORS AND ACTUATORS B-CHEMICAL, 350 (130843). [PMID:]
41. Zhihui Feng,Yifan Li,Ming Li,Yijun Wang,Liang Zhang,Xiaochun Wan,Xiaogen Yang. (2019-02-25) Tea aroma formation from six model manufacturing processes.. Food chemistry, 285 (347-354). [PMID:30797356]
42. Yu-Ning Hu,Di Chen,Tian-Yi Zhang,Jun Ding,Yu-Qi Feng. (2019-09-14) Use of ammonium sulfite as a post-column derivatization reagent for rapid detection and quantification of aldehydes by LC-MS.. Talanta, 206 (120172-120172). [PMID:31514828]
43. Xu-Hui Huang,Yu-Ying Zhang,Ming Zhu,Da-Yong Zhou,Ming Du,Bei-Wei Zhu,Xiu-Ping Dong,Ian Fisk,Lei Qin. (2021-01-22) The effects of different extraction methods on the aroma fingerprint, recombination and visualization of clam soup.. Food & function, 12 ((4)): (1626-1638). [PMID:33476357]
44. Lei Yu,Ping Liu,Ya-Lan Wang,Qiong-Wei Yu,Bi-Feng Yuan,Yu-Qi Feng. (2015-06-19) Profiling of aldehyde-containing compounds by stable isotope labelling-assisted mass spectrometry analysis.. The Analyst, 140 ((15)): (5276-5286). [PMID:26086784]
45. Di Chen,Jun Ding,Ming-Ke Wu,Tian-Yi Zhang,Chu-Bo Qi,Yu-Qi Feng. (2017-03-16) A liquid chromatography-mass spectrometry method based on post column derivatization for automated analysis of urinary hexanal and heptanal.. Journal of chromatography. A, 1493 (57-63). [PMID:28292517]
46. Shu-Jian Zheng,Ya-Lan Wang,Ping Liu,Zheng Zhang,Lei Yu,Bi-Feng Yuan,Yu-Qi Feng. (2017-08-03) Stable isotope labeling-solid phase extraction-mass spectrometry analysis for profiling of thiols and aldehydes in beer.. Food chemistry, 237 (399-407). [PMID:28764013]

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Caproaldehyde - 97%, high purity , CAS No.66-25-1