W331503
2-Nonanol
≥97%
Synonym(s):
Heptyl methyl carbinol
Sign In to View Organizational & Contract Pricing.
Select a Size
Change View
About This Item
Linear Formula:
CH3(CH2)6CH(OH)CH3
CAS Number:
Molecular Weight:
144.25
FEMA Number:
3315
Council of Europe no.:
4149
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
2.087
EC Number:
211-065-1
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1719466
Organoleptic:
creamy; green; waxy; citrus
Biological source:
synthetic
Food allergen:
no known allergens
biological source
synthetic
assay
≥97%
refractive index
n20/D 1.431 (lit.)
bp
193-194 °C (lit.)
mp
−36-−35 °C (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
creamy; green; waxy; citrus
SMILES string
CCCCCCCC(C)O
InChI
1S/C9H20O/c1-3-4-5-6-7-8-9(2)10/h9-10H,3-8H2,1-2H3
InChI key
NGDNVOAEIVQRFH-UHFFFAOYSA-N
General description
2-Nonanolis is a simple alcohol with a fruity, green, fatty odor . It is used in the food and perfume industries as flavoring agents and fragrances .
Application
2-Nonanol is a flavor component that contributes to the overall aroma and flavor profile of blue cheese .
Disclaimer
For R&D or non-EU Food use. Not for retail sale.
Still not finding the right product?
Explore all of our products under 2-Nonanol
Storage Class
10 - Combustible liquids
wgk
WGK 3
flash_point_f
204.8 °F - closed cup
flash_point_c
96 °C - closed cup
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Regulatory Information
新产品
This item has
Choose from one of the most recent versions:
Already Own This Product?
Find documentation for the products that you have recently purchased in the Document Library.
Catalytic deoxygenation of bio-based 3-hydroxydecanoic acid to secondary alcohols and alkanes
Mensah JB, et al.
Green Chemistry, 22(11), 3522-3531 (202)
Quantitation, evaluation, and effect of certain microorganisms on flavor components of blue cheese
Anderson DF, et al
Journal of Agricultural and Food Chemistry, 14(3), 241-245 (1966)
Analysis of free and bound aroma compounds of pomegranate (Punica granatum L)
Tripathi J, et al.
LWT--Food Science and Technology, 59(1), 461-466 (2014)
Global Trade Item Number
| SKU | GTIN |
|---|---|
| W331503-SAMPLE | 04061837846403 |
| W331503-100G | 04061837846380 |
| W331503-1KG | 04061837846397 |