108731
2-Nonanone
≥99%
Synonym(s):
Heptyl methyl ketone
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About This Item
Linear Formula:
CH3(CH2)6COCH3
CAS Number:
Molecular Weight:
142.24
NACRES:
NA.22
PubChem Substance ID:
eCl@ss:
39021224
UNSPSC Code:
12352100
EC Number:
212-480-0
MDL number:
Beilstein/REAXYS Number:
1743645
Assay:
≥99%
InChI key
VKCYHJWLYTUGCC-UHFFFAOYSA-N
InChI
1S/C9H18O/c1-3-4-5-6-7-8-9(2)10/h3-8H2,1-2H3
SMILES string
CCCCCCCC(C)=O
assay
≥99%
Quality Level
bp
192 °C/743 mmHg (lit.)
mp
−21 °C (lit.)
density
0.82 g/mL at 25 °C (lit.)
functional group
ketone
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General description
2-Nonanone is a repulsive odorant and can be detected by the AWB olfactory neurons. It is a medium toxic compound with a rat LD50 of 400–4000 mgkg-1. It is an effective antifungal agent.
Application
2-Nonanone was used to analyze the sensitivity of sensors coated with nafion and carbowax to certify cheese samples. It was used to study binding of β-lactoglobulin to alkanones.
hcodes
pcodes
Hazard Classifications
Aquatic Chronic 3
Storage Class
10 - Combustible liquids
wgk
WGK 1
flash_point_f
147.2 °F - closed cup
flash_point_c
64 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
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Binding of alkanone flavors to β-lactoglobulin: effects of conformational and chemical modification.
O'Neill TE and Kinsella JE.
Journal of Agricultural and Food Chemistry, 35(5), 770-774 (1987)
Control of Decay in Modified-atmosphere Packages of Sliced Apples using 2-Nonanone Vapor.
Leepipattanawit R, et al.
Journal of Food Science, 62(5), 1043-1047 (1997)
Janina Kühn et al.
Journal of agricultural and food chemistry, 55(9), 3599-3604 (2007-04-07)
Interactions of the model flavor compound 2-nonanone with individual milk proteins, whey protein isolate (WPI), and sodium caseinate in aqueous solutions were investigated. A method to quantify the free 2-nonanone was developed using headspace solid-phase microextraction followed by gas chromatography
Vânia F Pais et al.
Sensors (Basel, Switzerland), 12(2), 1422-1436 (2012-03-23)
An electronic nose based on coated piezoelectric quartz crystals was used to distinguish cheese made from ewes' milk, and to distinguish cheese varieties. Two sensors coated with Nafion and Carbowax could certify half the ewes' cheese samples, exclude 32 cheeses
Koutarou D Kimura et al.
The Journal of neuroscience : the official journal of the Society for Neuroscience, 30(48), 16365-16375 (2010-12-03)
The enhancement of sensory responses after prior exposure to a stimulus is a fundamental mechanism of neural function in animals. Its molecular basis, however, has not been studied in as much depth as the reduction of sensory responses, such as
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