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W278203

Nonanal

≥95%, FCC

Synonyme(s) :

Aldéhyde C-9, Aldéhyde nonylique

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A propos de cet article

Formule linéaire :
CH3(CH2)7CHO
Numéro CAS:
124-19-6
Poids moléculaire :
142.24
FEMA Number:
2782
Council of Europe no.:
114
UNSPSC Code:
12164502
PubChem Substance ID:
24901324
Flavis number:
5.025
EC Number:
204-688-5
NACRES:
NA.21
MDL number:
MFCD00007030
Beilstein/REAXYS Number:
1236701
Organoleptic:
fatty; fresh; green; citrus; waxy
Grade:
Halal, Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
Service technique
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biological source

synthetic

Quality Level

400

grade

Halal, Kosher

agency

meets purity specifications of JECFA

reg. compliance

FCC, FDA 21 CFR 172.515

vapor pressure

~0.26 mmHg ( 25 °C)

assay

≥95%

may contain

<0.10% alpha-tocopherol, synthetic as stabilizer

refractive index

n20/D 1.424 (lit.)

bp

93 °C/23 mmHg (lit.)

density

0.827 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

fatty; fresh; green; citrus; waxy

SMILES string

CCCCCCCCC=O

InChI

1S/C9H18O/c1-2-3-4-5-6-7-8-9-10/h9H,2-8H2,1H3

InChI key

GYHFUZHODSMOHU-UHFFFAOYSA-N

General description

Nonanal is one of the key flavor components of olive oil, grapefruit oil and baked potato. It has been reported to be the odorant emitted by humans and birds that attracts Culex mosquitoes.

Application


  • Characteristics of Purified Horse Oil by Supercritical Fluid Extraction with Different Deodorants Agents.: Investigates the efficacy of Nonanal as a deodorizing agent in the purification of horse oil, exploring its potential to improve the sensory qualities of cosmetic products derived from animal fats (Anneke et al., 2024).

  • Characterization of the aroma-active compounds in Xiaokeng green tea by three pretreatment methods combined with gas chromatography-olfactometry (GC-O).: Utilizes Nonanal to identify and characterize the aroma-active compounds in green tea, enhancing understanding of tea flavor chemistry and consumer preferences (Gan et al., 2024).

Biochem/physiol Actions

Taste at 3-10 ppm

Disclaimer

For R&D or non-EU Food use. Not for retail sale.

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hcodes

H412

Hazard Classifications

Aquatic Chronic 3

Classe de stockage

10 - Combustible liquids

wgk

WGK 1

flash_point_f

147.2 °F - closed cup

flash_point_c

64 °C - closed cup

ppe

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter

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Certificats d'analyse (COA)

Lot/Batch Number
SHBT0072
SHBR5656
SHBM0166
STBK1144
SHBL5220

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Consulter la Bibliothèque de documents

Flavor components of olive oil?a review.
Kiritsakis AK
Journal of the American Oil Chemists' Society, 75(6), 673-681 (1998)
Effect of cultivar and storage time on the volatile flavor components of baked potato.
Duckham SC, et al.
Journal of Agricultural and Food Chemistry, 50(20), 5640-5648 (2002)
Thomas Van Hecke et al.
PloS one, 9(6), e101122-e101122 (2014-07-01)
The effects of fat content and nitrite-curing of pork were investigated on the formation of cytotoxic and genotoxic lipid oxidation products (malondialdehyde, 4-hydroxy-2-nonenal, volatile simple aldehydes), protein oxidation products (protein carbonyl compounds) and NOC-specific DNA adducts (O6-carboxy-methylguanine) during in vitro
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