Hexanal

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.

Hexanal
Names
Preferred IUPAC name
Hexanal
Other names
Hexanaldehyde
Aldehyde C-6
Caproic aldehyde
Capronaldehyde
Identifiers
3D model (JSmol)
ChEBI
ChEMBL
ChemSpider
ECHA InfoCard 100.000.567
PubChem CID
UNII
  • InChI=1S/C6H12O/c1-2-3-4-5-6-7/h6H,2-5H2,1H3 Y
    Key: JARKCYVAAOWBJS-UHFFFAOYSA-N Y
  • InChI=1/C6H12O/c1-2-3-4-5-6-7/h6H,2-5H2,1H3
    Key: JARKCYVAAOWBJS-UHFFFAOYAA
SMILES
  • O=CCCCCC
Properties
C6H12O
Molar mass 100.161 g·mol−1
Appearance Clear liquid
Density 0.815
Melting point < −20 °C (−4 °F; 253 K)
Boiling point 130 to 131 °C (266 to 268 °F; 403 to 404 K)
Magnetic susceptibility (χ)
 -69.40·10−6 cm3/mol
Related compounds
Related aldehydes
 Pentanal

Heptanal

Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
N verify (what is YN ?)
Infobox references

The first synthesis of hexanal was published in 1907 by P. Bagard.

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