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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:
6728-26-3
Molecular Weight:
98.14
FEMA Number:
2560
Beilstein/REAXYS Number:
1699684
EC Number:
229-778-1
Council of Europe no.:
748
MDL number:
MFCD00007008
UNSPSC Code:
12164502
PubChem Substance ID:
24901149
Flavis number:
5.073
NACRES:
NA.21
organoleptic:
apple; green; leafy; vegetable; fruity
grade:
FG
Halal
Kosher
biological source:
synthetic
food allergen:
no known allergens

biological source

synthetic

Quality Level

400

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.)

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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
GHS02,GHS06

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 - closed cup

flash_point_c

38.3 °C - closed cup

ppe

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

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Certificates of Analysis (COA)

Lot/Batch Number
STBK2603
SHBM2266
STBJ4920
SHBL4941
SHBL3855

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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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