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Documentos Principais

W278203

Sigma-Aldrich

Nonanal

≥95%, FCC

Sinônimo(s):

Aldehyde C9, Nonyl aldehyde, Pelargonaldehyde

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About This Item

Fórmula linear:
CH3(CH2)7CHO
Número CAS:
Peso molecular:
142.24
Número FEMA:
2782
Beilstein:
1236701
Número CE:
Conselho da Europa nº:
114
Número MDL:
Código UNSPSC:
12164502
ID de substância PubChem:
Número de Flavis:
5.025
NACRES:
NA.21
Organoléptico:
fatty; fresh; green; citrus; waxy
grau:
Halal
Kosher
fonte biológica:
synthetic
Agency:
meets purity specifications of JECFA
alérgeno alimentar:
no known allergens

fonte biológica

synthetic

Nível de qualidade

grau

Halal
Kosher

Agency

meets purity specifications of JECFA

conformidade reg.

FCC
FDA 21 CFR 172.515

pressão de vapor

~0.26 mmHg ( 25 °C)

Ensaio

≥95%

pode conter

<0.10% alpha-tocopherol, synthetic as stabilizer

índice de refração

n20/D 1.424 (lit.)

p.e.

93 °C/23 mmHg (lit.)

densidade

0.827 g/mL at 25 °C (lit.)

aplicação(ões)

flavors and fragrances

Documentação

see Safety & Documentation for available documents

alérgeno alimentar

no known allergens

Organoléptico

fatty; fresh; green; citrus; waxy

cadeia de caracteres SMILES

CCCCCCCCC=O

InChI

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

chave InChI

GYHFUZHODSMOHU-UHFFFAOYSA-N

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Descrição geral

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.

Aplicação


  • 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).

Ações bioquímicas/fisiológicas

Taste at 3-10 ppm

Exoneração de responsabilidade

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

Frases de perigo

Declarações de precaução

Classificações de perigo

Aquatic Chronic 3

Código de classe de armazenamento

10 - Combustible liquids

Classe de risco de água (WGK)

WGK 1

Ponto de fulgor (°F)

147.2 °F - closed cup

Ponto de fulgor (°C)

64 °C - closed cup

Equipamento de proteção individual

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


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Flavor components of olive oil?a review.
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Journal of the American Oil Chemists' Society, 75(6), 673-681 (1998)
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Proceedings of the National Academy of Sciences of the United States of America, 106(44), 18803-18808 (2009-10-28)
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Protocolos

-3,7-Dimethyl-2,6-octadien-1-ol; Neral; Geraniol; Geranial; Undecanal; Citronellyl acetate; Neryl acetate; 3,7-Dimethyl-2,6-octadienyl acetate; 1-Tetradecene; Tetradecane; α-Bisabolol

GC Analysis of Sweet Orange Essential Oil on SLB®-5ms (10 m x 0.10 mm I.D., 0.10 μm), Fast GC Analysis

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