Hexanal, also called hexanaldehydeorcaproaldehyde is an alkyl aldehyde used in the flavor industry to produce fruity flavors.[4] Its scent resembles freshly cut grass, like cis-3-hexenal.[5] It is potentially useful as a natural extract that prevents fruit spoilage.[6] It occurs naturally, and contributes to a hay-like "off-note" flavor in green peas.[7]
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| Names | |
|---|---|
| Preferred IUPAC name
Hexanal | |
| Other names
Hexanaldehyde | |
| Identifiers | |
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3D model (JSmol) |
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| ChEBI | |
| ChEMBL | |
| ChemSpider |
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| ECHA InfoCard | 100.000.567 
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PubChem CID |
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| UNII | |
CompTox Dashboard (EPA) |
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| 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) |
| -69.40·10−6cm3/mol | |
| Related compounds | |
Related aldehydes |
Pentanal |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). | |
The first synthesis of hexanal was published in 1907 by P. Bagard.[8]
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