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W256005

Sigma-Aldrich

trans-2-Hexen-1-al

≥95%, FCC, FG

Synonym(s):

trans-2-Hexenal, Leaf aldehyde

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About This Item

Linear Formula:
CH3CH2CH2CH=CHCHO
CAS Number:
Molecular Weight:
98.14
FEMA Number:
2560
Beilstein/REAXYS Number:
1699684
EC Number:
Council of Europe no.:
748
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.073

biological source

synthetic

Quality Level

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002
FCC
FDA 21 CFR 117

vapor density

3.4 (vs air)

vapor pressure

10 mmHg ( 20 °C)

assay

≥95%

impurities

<3% hexenoic acid

refractive index

n20/D 1.446 (lit.)

bp

47 °C/17 mmHg (lit.)

density

0.846 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

apple; green; leafy; vegetable; fruity

storage temp.

2-8°C

SMILES string

CCC\C=C\C=O

InChI

1S/C6H10O/c1-2-3-4-5-6-7/h4-6H,2-3H2,1H3/b5-4+

InChI key

MBDOYVRWFFCFHM-SNAWJCMRSA-N

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General description

trans-2-Hexen-1-al is an important flavoring compound that occurs naturally in tomatoes, banana and black tea.

pictograms

FlameSkull and crossbones

signalword

Danger

Hazard Classifications

Acute Tox. 3 Dermal - Acute Tox. 4 Oral - Flam. Liq. 3

Storage Class

3 - Flammable liquids

wgk_germany

WGK 2

flash_point_f

100.9 °F

flash_point_c

38.3 °C

ppe

Eyeshields, Faceshields, Gloves, type ABEK (EN14387) respirator filter


Certificates of Analysis (COA)

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Quantitative analysis of flavor parameters in six Florida tomato cultivars (Lycopersicon esculentum Mill).
Baldwin EA, et al.
Journal of Agricultural and Food Chemistry, 39(6), 1135-1140 (1991)
Flavor of black tea.
Yamanishi T, et al.
Agricultural and Biological Chemistry, 30(8), 784-792 (1966)
(E)-2-Hexenal-Induced DNA Damage and Formation of Cyclic 1, N 2-(1, 3-Propano)-2 `-deoxyguanosine Adducts in Mammalian Cells.
Golzer P, et al.
Chemical Research in Toxicology, 9(7), 1207-1213 (1996)
Kensuke Sakamaki et al.
Journal of agricultural and food chemistry, 59(12), 6667-6671 (2011-05-10)
A test apple beverage made up of apple juice (20%), high-fructose corn syrup (11.5%), citric acid (0.43%), trisodium citrate (0.02%), apple-odor flavor (0.1%), and ascorbic acid (0.02%) was stored at 40 °C and then analyzed for the change of odor
Wai Siang Law et al.
The Analyst, 135(4), 773-778 (2010-03-24)
Microjet sampling in combination with extractive electrospray ionization (EESI) mass spectrometry (MS) was applied to the rapid characterization and classification of extra virgin olive oil (EVOO) without any sample pretreatment. When modifying the composition of the primary ESI spray solvent

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