|Preferred IUPAC name
3D model (JSmol)
CompTox Dashboard (EPA)
|Molar mass||100.161 g·mol−1|
|Melting point||< −20 °C (−4 °F; 253 K)|
|Boiling point||130 to 131 °C (266 to 268 °F; 403 to 404 K)|
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|what is ?)(|
Hexanal, also called hexanaldehyde or caproaldehyde is an alkyl aldehyde used in the flavor industry to produce fruity flavors. Its scent resembles freshly cut grass, like cis-3-hexenal. It is potentially useful as a natural extract that prevents fruit spoilage. It occurs naturally, and contributes to a hay-like "off-note" flavor in green peas.
- "MSDS for hexanal, from Physical & Theoretical Chemistry Laboratory". Oxford University. Archived from the original on 2005-04-13. Retrieved 2007-12-05.
- Hexanal, SAFETY DATA SHEET, 2010-2015
- "CAS: Hexanal". Archived from the original on 2015-12-01. Retrieved 2015-10-21.
- Hexanal Product Data Sheet Archived 2007-12-13 at the Wayback Machine from Natural Advantage
- Hexenal / Chemistry World, Royal Society of Chemistry, 27 November 2013
- Sharkey, Jackie (23 June 2016). "Fruit spray developed by Guelph prof extends shelf life by 50 per cent". CBC News. Retrieved 21 August 2017.
- Roland, Wibke S. U.; Pouvreau, Laurice; Curran, Julianne; van de Velde, Fred; de Kok, Peter M. T. (5 October 2016). "Flavor Aspects of Pulse Ingredients". Cereal Chemistry. 94 (1): 58–65. doi:10.1094/CCHEM-06-16-0161-FI.
- Molecule of the Week: Hexanal / American Chemical Society