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W278203

Sigma-Aldrich

Nonanal

≥95%, FCC

Synonym(s):

Aldehyde C9, Nonyl aldehyde, Pelargonaldehyde

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About This Item

Linear Formula:
CH3(CH2)7CHO
CAS Number:
Molecular Weight:
142.24
FEMA Number:
2782
Beilstein:
1236701
EC Number:
Council of Europe no.:
114
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.025
NACRES:
NA.21

biological source

synthetic

Quality Level

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

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

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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.

Pictograms

Exclamation mark

Signal Word

Warning

Hazard Statements

Hazard Classifications

Aquatic Chronic 3 - Skin Irrit. 2

Storage Class Code

10 - Combustible liquids

WGK

WGK 1

Flash Point(F)

147.2 °F - closed cup

Flash Point(C)

64 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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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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