Hexadecanal - Moligand™, 10 mM in DMSO , CAS No.629-80-1

CAS: 629-80-1 Cat. No.: H1500184 Summenformel: C₁₆H₃₂O Molekulargewicht: 240.43 Beilstein Registry Number: 1717 EG-Nummer: 211-111-0

GRADE & PURITY Moligand™, 10 mM in DMSO

Storage

Protected from light,Argon charged,Store at -80°C

Shipped In

Dry ice packs + Cold packs

Übersicht

Hexadecanal (Palmitaldehyde) , a volatile long-chain aliphatic aldehyde, is emitted from human feces, skin, and breath. The receptor for hexadecanal( OR37B ) is highly conserved across mammals. Hexadecanal may exert its effects by modulating functional connectivity between the brain substrates of social appraisal and the brain substrates of aggressive execution. Also, Hexadecanal is confirmed to be highly deterrent to the ant Lasius niger . Hexadecanal is promising for the research of startle responses and aggression

Specifications

Spezifikationen & Reinheit

Moligand™, 10 mM in DMSO

Storage

Protected from light,Argon charged,Store at -80°C

Verschickt in

Dry ice packs + Cold packs

Dieses Produkt erfordert Kühlkettenversand. Grundversand und andere Economy-Optionen sind nicht verfügbar.

Note

Moligand™

Namen und Kennungen

• Isomere SMILES: CCCCCCCCCCCCCCCC=O
• RTECS: ML8200000
• Molekulargewicht: 240.43
• Beilstein: 1717
• Reaxy-Rn: 1772756
• Reaxys-RN_link_address: https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1772756&ln=

Chemische und physikalische Eigenschaften

• Siedepunkt (°C): 151°C/2mmHg
• Schmelzpunkt (°C): 33.0to38.0deg-C

Referenzen

1. Yushi Liu, Wan-Qiu Liu, Shuhui Huang, Huiling Xu, Haofan Lu, Changzhu Wu, Jian Li.  (2022)  Cell-free metabolic engineering enables selective biotransformation of fatty acids to value-added chemicals.  Metabolic Engineering Communications,      [PMID:36578475] [10.1016/j.mec.2022.e00217]

2. Youyou Yang, Jing Li, Jiangtao Xing, Weihai Xing, Chaohua Tang, Zhenghua Rao, Junmin Zhang.  (2022)  Untargeted Profiling and Differentiation of Volatiles in Varieties of Meat Using GC Orbitrap MS.  Foods,  11  (24): (3997).  [PMID:36553738] [10.3390/foods11243997]

3. Xiaojing Zhang, Pei Gao, Wenshui Xia, Qixing Jiang, Shaoquan Liu, Yanshun Xu.  (2022)  Characterization of key aroma compounds in low-salt fermented sour fish by gas chromatography-mass spectrometry, odor activity values, aroma recombination and omission experiments.  FOOD CHEMISTRY,      [PMID:35908468] [10.1016/j.foodchem.2022.133773]

4. Xiao Fang, Yanchun Shi, Kejing Wu, Junmei Liang, Yulong Wu, Mingde Yang.  (2017)  Upgrading of palmitic acid over MOF catalysts in supercritical fluid of n-hexane.  RSC Advances,  7  (64): (40581-40590).  [PMID:] [10.1039/C7RA07239B]

5. Yimeng Ren, Longzhu Zhou, Chaohua Tang, Jing Li, Yujie Shi, Qingyu Zhao, Junmin Zhang, Yueyu Bai.  (2025)  Characterization of lipid distribution and volatile profile in high-marbling beef of Jiaxian Red cattle.  JOURNAL OF FOOD COMPOSITION AND ANALYSIS,      [PMID:] [10.1016/j.jfca.2025.107374]

6. Yimeng Ren, Longzhu Zhou, Yujie Shi, Yanan Yu, Weihai Xing, Qingyu Zhao, Junmin Zhang, Yueyu Bai, Jing Li, Chaohua Tang.  (2024)  Effect of alterations in phospholipids and free fatty acids on aroma-active compounds in instant-boiled chuck tender, sirloin and silverside beef.  Heliyon,      [PMID:39253161] [10.1016/j.heliyon.2024.e36382]

7. Honglin Li, Ya Chen, Yue Qiu.  (2025)  Oxytocin lipidation expanding therapeutics for long-term reversal of autistic behaviors in rats.  INTERNATIONAL JOURNAL OF PHARMACEUTICS,      [PMID:39890086] [10.1016/j.ijpharm.2025.125299]

8. Xingtao Zhou, Xiaoyu Zhang, Haoran Hong, Junfan Lin, Yixun Xia, Ping Liu, Qin Xiang.  (2025)  Characterization of the key aroma compounds in Kung Pao chicken by molecular sensory science.  JOURNAL OF FOOD COMPOSITION AND ANALYSIS,      [PMID:] [10.1016/j.jfca.2025.108488]

9. Zhiye Yan, Weiwei Tang, Bin Li.  (2025)  Expanding Metabolome Coverage in LC–MS/MS Analysis through Hydralazine-Based Multifunctional Derivatization.  ANALYTICAL CHEMISTRY,      [PMID:41277254] [10.1021/acs.analchem.5c02101]

10. Yue Qiu, Junxiong Lu, Yuxin Zhi, Jixuan Song, Wei Wang, Luyao Ren, Hualing Zhong, Zheyi Cheng, Fei Lyu.  (2025)  Sensomics-Based Analysis of Key Odorants Contributing to the Distinctive Odor in Hu Sheep Meat Tallow.  ACS Food Science & Technology,      [PMID:] [10.1021/acsfoodscitech.5c01063]

Häufig gestellte Fragen

What is Moligand??

Moligand? is one of Aladdin Scientific's premium product lines, formulated for high-purity applications across multiple workflows. Compared to standard grades in the same workflow, Moligand? products typically offer tighter specifications, more rigorous QC, and stronger lot-to-lot consistency.

How should this product be stored?

Store at ?80 °C, protected from light, under argon. It is supplied under an argon blanket; reseal under inert gas after each use.

How is this product shipped?

This product ships frozen with dry ice and cold packs. Unpack on arrival and transfer it to the storage condition stated above; handle dry ice with insulated gloves in a ventilated area.

What are the CAS number, molecular formula and molecular weight?

The CAS Number is 629-80-1, the molecular formula is C16H32O, and the molecular weight is 240.43 g/mol.

What documentation is provided?

Available product documentation, including Certificates of Analysis (COA), Safety Data Sheets (SDS), and specification sheets, is shown in the product document area. Document availability and access follow the current site policy.