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Merck
모든 사진(1)

주요 문서

W278203

Sigma-Aldrich

Nonanal

≥95%, FCC

동의어(들):

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:
유럽평의회 번호:
114
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
5.025
NACRES:
NA.21
감각 수용성의:
fatty; fresh; green; citrus; waxy
Grade:
Halal
Kosher
생물학적 소스:
synthetic
Agency:
meets purity specifications of JECFA
식품 알레르기항원:
no known allergens

생물학적 소스

synthetic

Quality Level

Grade

Halal
Kosher

Agency

meets purity specifications of JECFA

규정 준수

FCC
FDA 21 CFR 172.515

vapor pressure

~0.26 mmHg ( 25 °C)

분석

≥95%

포함 가능

<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.)

응용 분야

flavors and fragrances

문건

see Safety & Documentation for available documents

식품 알레르기항원

no known allergens

감각 수용성의

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

유사한 제품을 찾으십니까? 방문 제품 비교 안내

일반 설명

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.

애플리케이션


  • 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).

생화학적/생리학적 작용

Taste at 3-10 ppm

면책조항

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

유해 및 위험 성명서

예방조치 성명서

Hazard Classifications

Aquatic Chronic 3

Storage Class Code

10 - Combustible liquids

WGK

WGK 1

Flash Point (°F)

147.2 °F - closed cup

Flash Point (°C)

64 °C - closed cup

개인 보호 장비

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


가장 최신 버전 중 하나를 선택하세요:

시험 성적서(COA)

Lot/Batch Number

적합한 버전을 찾을 수 없으신가요?

특정 버전이 필요한 경우 로트 번호나 배치 번호로 특정 인증서를 찾을 수 있습니다.

이 제품을 이미 가지고 계십니까?

문서 라이브러리에서 최근에 구매한 제품에 대한 문서를 찾아보세요.

문서 라이브러리 방문

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
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)

프로토콜

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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