Caproaldehyde

Caproaldehyde, also known as hexanal, is an aliphatic aldehyde with six carbon atoms (CH3–(CH2)4–CHO). It is a colorless to pale yellow liquid with a distinctive grassy, freshly cut-plant odor. As a volatile aldehyde, hexanal is relatively reactive and readily participates in typical aldehyde chemistry, including oxidation, hydration, and nucleophilic additions.

Occurrence and production

Hexanal occurs naturally in many fruits and vegetables and is generated during fatty-ac acid oxidation and lipid peroxidation, particularly when plant tissue is damaged, during storage, or during certain fermentation processes. Industrially, caproaldehyde is produced for use as a flavor and fragrance intermediate, typically by oxidation of hexanol or via other chemical synthesis routes designed to furnish the hexanal structure.

Applications and significance

In the flavor and fragrance industries, hexanal provides green, grassy notes and is used as a component in complex scent formulations and food flavorings. It is also explored as a biomarker for lipid peroxidation in biological samples and foods, reflecting oxidative processes in tissues and products. As a reactive aldehyde, it serves as an intermediate in the synthesis of esters and other derivatives used in perfumery and flavor chemistry.

Safety and handling

Caproaldehyde is flammable and can be irritating to the eyes, skin, and respiratory tract. It should be handled with appropriate ventilation and personal protective equipment, stored away from strong oxidizers, and kept in tightly closed containers.