cocoa hexenal
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Product Description
Product
cocoa hexenal
CAS
21834-92-4
Formula
C13H16O
Synonym
5-Methyl-2-phenylhex-2-enal; acetaldehyde benzene; alpha (3-methyl butylidene); Benzeneacetaldehyde, .alpha.-(3-methylbutylidene)-; methyl-5 phenyl-2 hexenal
Typical Product Specifications
Appearance
colorless to yellow clear liquid
Refractive Index
1.52800 to 1.53700 @ 20.00 °C
Boiling Point
96.00 to 100.00 °C. @ 0.70 mm Hg
Acid Value
10.00 max. KOH/g
logP (o/w)
4.09
Odor Type
chocolate
Specific gravity
0.96800 to 0.97800 @ 25.00 °C
Pounds/Gallon
8.055 to 8.138
Boiling Point
290.00 to 291.00 °C. @ 760.00 mm Hg
Vapor Pressure
0.004000 mm/Hg @ 20.00 °C
Flash Point
> 230.00 °F. TCC
Odor
Bitter cocoa, nutty, brown and green
Assay
96.00 to 100.00 % sum of isomers
Vapor Density
6.4
Taste
Bitter cocoa, honey, aldehydic, coffee and nutty with a green nuance
Insolubility
in water
Acid Number
10
Molecular weight
188.27
Solubility
most org. solvs.
Notes
FEMA# 3199
Use: PERFUMING
Class
Industry
cocoa hexenal
Product Description
Product
cocoa hexenal
CAS
21834-92-4
Formula
C13H16O
Synonym
5-Methyl-2-phenylhex-2-enal; acetaldehyde benzene; alpha (3-methyl butylidene); Benzeneacetaldehyde, .alpha.-(3-methylbutylidene)-; methyl-5 phenyl-2 hexenal
Typical Product Specifications
Appearance
colorless to yellow clear liquid
Refractive Index
1.52800 to 1.53700 @ 20.00 °C
Boiling Point
96.00 to 100.00 °C. @ 0.70 mm Hg
Acid Value
10.00 max. KOH/g
logP (o/w)
4.09
Odor Type
chocolate
Specific gravity
0.96800 to 0.97800 @ 25.00 °C
Pounds/Gallon
8.055 to 8.138
Boiling Point
290.00 to 291.00 °C. @ 760.00 mm Hg
Vapor Pressure
0.004000 mm/Hg @ 20.00 °C
Flash Point
> 230.00 °F. TCC
Odor
Bitter cocoa, nutty, brown and green
Assay
96.00 to 100.00 % sum of isomers
Vapor Density
6.4
Taste
Bitter cocoa, honey, aldehydic, coffee and nutty with a green nuance
Insolubility
in water
Acid Number
10
Molecular weight
188.27
Solubility
most org. solvs.
Notes
FEMA# 3199
Use: PERFUMING
Class
Industry
