Organ Location Map/System Distribution of Pungent Flavor Compounds’ Targets

Hexanal, also called hexanaldehyde or caproaldehyde is an alkyl aldehyde used in the flavor industry to produce fruity flavors.

Hexanal belong to Volatile C6- and C9-aldehydes and alcohols, and contributors to the characteristic odor of plants. They are widely used as food flavors

to reconstitute the “fresh green” odor of fruits and vegetables lost during processing. Hexanal is also n-Hexanal (hexanal), a straight-chain six-carbon (C6)-aldehyde, is mainly present in plants such as rice, tomatoes, and soybeans, and it is widely used as a flavoring agent along with other aromatic compounds to enhance the fresh green flavor. Hexanal strongly affects dopamine release from striatal slices and PC12 cells.

Hexanal is the most abundant product of lipid oxidation in meats and is often chosen as an index of the level of oxidation.

Hexanal has a grassy odor, whereas the C7 to C10 aldehydes share a primarily fatty odor and the higher aldehydes have a stronger fruity or citrus quality.

The citrusy note can be assumed to result from octanal, linalool and nonanal, whereas the green, grassy smelling pentanal and hexanal as well as the

savoury-like smelling sotolone are likely candidates for being responsible for the herb-like note.

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32 https://en.wikipedia.org/wiki/Hexanal