|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