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Merck

W278203

Nonanal

≥95%, FCC

Sinónimos:

Aldehyde C9, Nonyl aldehyde, Pelargonaldehyde

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About This Item

Fórmula lineal:
CH3(CH2)7CHO
Número CAS:
124-19-6
Peso molecular:
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

Nombre del producto

Nonanal, ≥95%, FCC

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

biological source

synthetic

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

Quality Level

300
400

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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.

hcodes

H412

Hazard Classifications

Aquatic Chronic 3

Clase de almacenamiento

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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Certificados de análisis (COA)

Lot/Batch Number
SHBT0072
SHBR5656
SHBM0166
STBK1144
SHBL5220

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Visite la Librería de documentos

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
Analysis of carbonyl flavor constituents from grapefruit oil.
Moshonas MG.
Journal of Agricultural and Food Chemistry, 19(4), 769-770 (1971)
Seung-Ah Lee et al.
Biochimica et biophysica acta, 1782(6), 421-425 (2008-04-09)
Mutations in human Retinol Dehydrogenase 12 (RDH12) are known to cause photoreceptor cell death but the physiological function of RDH12 in photoreceptors remains poorly understood. In vitro, RDH12 recognizes both retinoids and medium-chain aldehydes as substrates. Our previous study suggested
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