2-UNDECANOL

2-Undecanol has a fatty odor with a fruity note. A fruity taste is also detectable at low concentration.

The l-form is reportedly found in rue oil and in the essential oil of Litsea odorifera, the d-form occurs in coconut. Also reported found in fresh apple, banana, papaya, strawberry fruit, chive, roasted onion, ginger, other types of ginger, cheddar cheese, Camembert cheese, Gruyere cheese, cognac, Curcuma aeruginosa Roxb., Curcuma heyneana Val., hop oil, coconut, meat, milk, mushroom and sweet corn.

2-Undecanol is a useful chemical reagent. It is reported that 2-Undecanol can be converted into aldehyde or ketone under mild conditions in the presence of a copper-based catalyst.

By reduction of methyl nonyl ketone with sodium metal in alcohol; the d-form is isolated from the optically inactive material via the corresponding phthalate and in its salt with strychnine and brucine.

ChEBI: A fatty alcohol that is undecane carrying a single hydroxy substituent at position 2.

Detection: 8.6 to 41 ppb

2-Undecanol is a volatile fatty alcohol that is reported to occur as a flavor component of coconut meat, cheese and hopped beer.