#hexanal

American Chemical Society (ACS)

February 15, 2015

Hexanal, once commonly called caproic aldehyde, is a six-carbon straight-chain aldehyde. It is a clear liquid with an atmospheric-pressure boiling point of 131 ºC. P. Bagard published the first synthesis of hexanal in 1907. It is found in foods ranging from olive oil to pears to Hass avocados. Its fruity flavor makes it a useful additive in the flavor industry.

In 2014, Y. Takeuchi and co-workers at the University of Tokyo studied hexanal in another context: They discovered that it and its isomer 4-methylpentanal act as pheromones in rats. They found that exposing rats to these chemicals in combination causes the rodents to display increasingly anxious behavior. Neither compound alone produces similar results.

‘Hexanal’ Overview of Market Growth and Forecast from 2020-2027

Global Hexanal Market (By Types, By Applications, By Leading Regions and Crucial Players) by Crystal Market Research – Segments Outlook, Business Assessment, Competition Scenario, Trends and Forecast 2016-2027Investigations of critical facets of this Hexanal Industry predicated on current industry events, market necessities, industry approach endorsed by Hexanal market Prime players along with…

Fruit Spray Developed by Guelph Prof Extends Shelf Life by 50% | CBC News

8 All-natural spray could help reduce food waste

By Jackie Sharkey, CBC News Posted: Jun 23, 2016 5:30 AM ET Last Updated: Jun 23, 2016 10:13 AM ET

"Jay Subramanian’s has developed a spray that would extend the lifespan of peaches and nectarines by at least week – doubling its shelf life. (Regina Boone/Detroit Free Press)

The spray uses a nanotechnology-based application of hexanal, a natural…

Illustration Photo: Fresh Mangoes (Public Domain from Pixabay.com)

Nanotechnology-based applications of Hexanal extends shelf life of Fresh Fruit

Bananas, mangoes and papayas: these tender tropical fruits are in high demand in export markets and an important livelihood source for producers. But freshness is key because these fruits spoil quickly and damage easily. The challenge is especially daunting where refrigeration is lacking. Estimates suggest that up to 40% of produce in tropical countries is lost in post-harvest handling.

Breakthrough research by Canadian, Indian and Sri Lankan partners points to a promising innovation: nanotech applications of a natural plant extract called hexanal can be used to delay fruit ripening. Hexanal inhibits a plant enzyme that is responsible for breaking cell membranes during a fruit’s ripening process. In initial research in India and Sri Lanka, scientists used a hexanal-impregnated formula to test the product on mangoes. Spraying orchards with a low concentration of the compound slowed fruit ripening by three weeks. The team is also developing “smart packaging” systems, made from materials such as banana fibre, that slowly release hexanal to extend storage life after fruit is harvested.