W278203
壬醛
≥95%, FCC
别名:
九碳醛, 天竺葵醛, 正壬醛
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关于此项目
线性分子式:
CH3(CH2)7CHO
化学文摘社编号:
分子量:
142.24
FEMA Number:
2782
Council of Europe no.:
114
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.025
EC Number:
204-688-5
NACRES:
NA.21
MDL number:
Beilstein/REAXYS Number:
1236701
Organoleptic:
fatty; fresh; green; citrus; waxy
Grade:
Halal
Kosher
Kosher
Biological source:
synthetic
Agency:
meets purity specifications of JECFA
Food allergen:
no known allergens
产品名称
壬醛, ≥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
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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.
Biochem/physiol Actions
3-10ppm 时的味道
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).
Disclaimer
For R&D or non-EU Food use. Not for retail sale.
hcodes
pcodes
Hazard Classifications
Aquatic Chronic 3
存储类别
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
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)
Shokouh Hosseinzadeh Haddadi et al.
Journal of chromatography. A, 1216(14), 2783-2788 (2008-09-26)
A new cold fiber solid-phase microextraction device was designed and constructed based on thermoelectric cooling. A three-stage thermoelectric cooler (TEC) was used for cooling a copper rod coated with a poly(dimethylsiloxane) (PDMS) hollow fiber, which served as the solid-phase microextraction
Dirk Louis P Schorkopf et al.
The Journal of experimental biology, 212(Pt 8), 1153-1162 (2009-03-31)
Like ants and termites some species of stingless bees (Meliponini), which are very important pollinators in the tropics, use pheromone trails to communicate the location of a food source. We present data on the communicative role of mandibular gland secretions
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
实验方案
-β-Farnesene; α-Huµlene; Germacrene D; (+)-Valencene; Bicyclogermacrene; (+)-δ-Cadinene
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