hexanal (aldehyde C-6)

Material Search

hexanal

Identifiers

CAS (Single)	66-25-1
FEMA	2557
EINECS	200-624-5
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 C-6) hexanal (aldehyde C6) hexanal nat hexanal natural hexanaldehyde hexoic aldehyde hexyl aldehyde hexylaldehyde 1- hexylaldehyde
JECFA Food Flavoring	92
JECFA Food Additive	N/A
DG SANTE Food Flavourings	05.008 hexanal
DG SANTE Food Contact Materials	N/A
FDA UNII	9DC2K31JJQ
CoE Number	96
XlogP3-AA	1.80 (est)
Molecular Weight	100.16084
Molecular Formula	C6 H12 O

Properties

Food Chemicals Codex Listed	Yes
Appearance	colorless clear liquid (est)
Assay	97.00 to 100.00
Specific Gravity	0.81200 to 0.82200 @ 25.00 °C.
Lbs/Gal (est)	6.757 to 6.840
Refractive Index	1.39900 to 1.40900 @ 20.00 Â°C.
Melting Point	-56.00 Â°C. @ 760.00 mm Hg
Boiling Point	130.00 to 131.00 Â°C. @ 760.00 mm Hg
Flash Point	90.00 Â°F. TCC ( 32.22 Â°C. )
Acid Value	7.00 max. KOH/g
Vapor Pressure	10.888000 mmHg @ 25.00 Â°C. (est)
Vapor Density	1.01 ( Air = 1 )
logP (o/w)	1.78
Soluble In	alcohol fixed oils propylene glycol water, 5640 mg/L @ 30 °C (exp) water cream deodorant detergent hair spray shampoo soap
Occurrence	achillea tenuifolia lam. flower oil iran @ 0.20% angelica seed oil CO2 extract @ 0.70% apple fruit apple juice apple plant artemisia vestita wall. flower oil @ 8.60% artemisia vestita wall. leaf oil @ 8.70% banana fruit basil shoot basil shoot oil bay laurel leaf bergamot oil turkey @ 0.02% blueberry fruit juice bread white bread buckwheat seed butter cabbage leaf camphor oil carrot cashew fruit cashew nut cayenne fruit celery leaf celery root celery shoot clary sage oil france @ trace% clove bud clove fruit coconut coffee corn hull husk corn husk oil corn leaf corn seed oil corn shoot corn silk oil cranberry fruit cucumber fruit elder black elder flower oil eschweilera coriacea (a. p. dc.) mori flower oil brazil @ 11.60% eucalyptus globulus feverfew flower oil @ trace% fish ginger rhizome oil ginger root oil CO2 extract australia @ 0.52% grapefruit oil grapefruit oil california @ 0.01% guava fruit guava fruit headspace reunion @ 65.90% guava fruit oil reunion @ 0.10% ham heracleum paphlagonicum czeczott fruit oil turkey @ <0.10% herniaria incana lam. oil greece @ 0.40% hyacinthus orientalis absolute @ 0.02% kohlrabi stem laurel leaf oil turkey @ <0.10% lavender oil spike spain @ 0.057% lemon oil lime fruit juice mandarin oil mangrove bark red oil cuba @ 0.20% marjoram wild marjoram plant mustard white mustard narcissus absolute @ 0.08% oat seed olive orange fruit orange fruit juice oregano plant oregano shoot osmanthus absolute @ 0.01% papaya fruit parsley leaf patchouli oil china @ 0.01% pear plant pepper bell pepper fruit plum fruit plumcot fruit pomelo potato chip potato plant rice black rice cooked rice cakes rice cooked rice rice plant rose oil otto bulgaria @ 0.03% roselle calyx rosemary sap rugula herb safflower bud salvia verbenaca seed oil tunisia @ 0.42% sesame seed soybean plant spearmint oil star fruit oil cuba @ trace% strawberry wild strawberry fruit sunflower seed tangerine oil tea leaf tea shoot tobacco leaf tomato walnut black walnut oil water mint shoot watermelon fruit watermelon fruit juice wheat shoot

Organoleptic

Organoleptic Notes	1. Odor Type: green Odor Strength:high ,recommend smelling in a 1.00 % solution or less Substantivity:4 hour(s) at 100.00 % fresh green fatty aldehydic grassy leafy fruity sweaty Odor Description:at 1.00 % in dipropylene glycol. fresh green fatty aldehydic grass leafy fruity sweatyLuebke, William tgsc, (1982) Odor sample from: Givaudan Corporation green fatty leafy vegetable fruity clean woody Odor Description:at 2.00 %. Green, fatty, leafy, vegetative, fruity and clean with a woody nuanceMosciano, Gerard P&F 22, No. 6, 41, (1997)
Odor	green fresh, green, fatty, aldehydic, grassy, leafy, fruity, sweaty, vegetable, clean, woody
Flavor	green green, woody, vegetable, apple, grassy, citrus, orange, fresh,

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FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

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