124-19-6

Clear brown liquid characterized by a rose-orange odor. Insoluble in water. Found in at least 20 essential oils, including rose and citrus oils and several species of pine oil.

NONANAL(124-19-6) is an aldehyde. Aldehydes are frequently involved in self-condensation or polymerization reactions. These reactions are exothermic; they are often catalyzed by acid. Aldehydes are readily oxidized to give carboxylic acids. Flammable and/or toxic gases are generated by the combination of aldehydes with azo, diazo compounds, dithiocarbamates, nitrides, and strong reducing agents. Aldehydes can react with air to give first peroxo acids, and ultimately carboxylic acids. These autoxidation reactions are activated by light, catalyzed by salts of transition metals, and are autocatalytic (catalyzed by the products of the reaction). The addition of stabilizers (antioxidants) to shipments of aldehydes retards autoxidation. Polymerizes readily with sulfuric acid and oxidized to nonanoic acid.

Sensitive to air. Insoluble in water.

This compound is combustible.

Nonanal has a strong, fatty odor developing an orange and rose note on dilution. It has a fatty, citrus-like flavor. May be synthesized by catalytic oxidation of the corresponding alcohol (n- nonanol) or by reduction of the corresponding acid.

brown liquid

n-Nonanal has a strong, fatty odor developing an orange and rose note on dilution. It has a fatty, citrus-like flavor

Nonanal occurs in citrus and rose oils. It is a colorless liquid with a fatty, rose-like odor and is used in floral compositions, particularly those with rose characteristics.

Reported as a constituent in the oils of sweet and bitter orange, mandarin, lemon, lime, grapefruit, kumquat, orris, Ceylon cinnamon, ginger, Xanthoxylum rhetsa, rose and clary sage; in the turpentines from Pinus jeffreyi Grev. and Balf., Pinus sabiniana Dangl. and others. Also reported in over 200 food and beverages including apple, apricot, citrus peel oils and juices, many berries, grapes, melon, papaya, peach, pear, currants, pineapple, carrot, celery, cucumber, peas, cooked potato, tomato, ginger, Mentha oils, thyme, breads, cheeses, butter, milk, cream, cooked egg, fish, meats, beer, cognac, rum, whiskies, grape wines, tea, roasted filberts and peanuts, oats, soybean, coconut, olive, plum, plumcot, beans, mushroom, starfruit, macadamia nut, mango, cauliflower, broccoli, tamarind, fig, artichoke, cardamom, coriander leaf, gin, rice, litchi, sweet potato, avocado, calamus, dill, lovage, caraway seed, corn oil, corn tortillas, loquat, endive, lemon balm, clary sage, shrimp, oyster, clam, scallop, Chinese quince, maté, sweet grass oil and mastic gum fruit oil.

ChEBI: A fatty aldehyde formally arising from reduction of nonanoic acis. Metabolite observed in cancer metabolism.

By catalytic oxidation of the corresponding alcohol (n-nonanol) or reduction of the corresponding acid

1 to 8 ppb; aroma characteristics at 1.0%: sweet waxy, orange citrus with oily fatty and melon skin nuances and a slightly lactonic nuance

aste characteristics at 2 ppm in 5% sugar and 0.1% CA: aldehydic citrus orange body with waxy and oily melon-like nuances

Journal of the American Chemical Society, 103, p. 7590, 1981 DOI: 10.1021/ja00415a029
The Journal of Organic Chemistry, 43, p. 1598, 1978 DOI: 10.1021/jo00402a029

Nonflammable

Taste at 3-10 ppm

See aldehyde C-8

Store at -20°C

Dictionary Of Food Ingredients DOI:10.5860/choice.49-1813
Fenaroli's Handbook of Flavor Ingredients DOI:10.1201/9781439847503
Common fragrance and flavor materials DOI:10.1002/3527608214
https://pubchem.ncbi.nlm.nih.gov/compound/Nonanal
Christian Kohlpaintner, Markus Schulte, Jürgen Falbe, Peter Lappe, Jürgen Weber (2008). "Aldehydes, Aliphatic". Ullmann's Encyclopedia of Industrial Chemistry. doi:10.1002/14356007.a01_321.pub2