Hexanal

Hexanal occurs naturally inmany foods, such as in ripeningfruits, or because of addition as a flavorant; it has an apple taste. It can also be produced in foods because of lipidperoxidation during cooking. It is mainly used as a foodflavorant, in fragrances, and in the manufacture of dyes,plasticizers, synthetic resins, and pesticides. It is released toair and water during production or use for the manufactureof other products or during the use of these productsthemselves. It undergoes oxidation and polymerizationreadily.Feron et al. identified hexanal in about 80 differenttypes of food.
Hexanal has a fatty, green, grassy, powerful, penetrating characteristic fruity odor and taste (on dilution).