2-Nonenal has a very powerful, penetrating fatty odor in concentrated form. It is orris-like, waxy, and quite pleasant on dilution. The odor is reminiscent of dried orange peels. Prepared by oxidation of 9,10,12-trihydroxy stearic acid (Criegee reaction).
2-Nonenal has a very powerful, penetrating, fatty odor in concentrated form. The odor is orris-like, waxy and quite
pleasant on dilution. The odor is also reported as reminiscent of dried orange peels
Reported found in orris oil, melon, peach, asparagus, carrot, peas, tomato, wheat and crisp breads, Russian
cheeses, caviar, butter, fish oil, cooked beef, mutton, pork, and their fats, hop oil, cognac, roasted filberts and peanuts, soybean, beans,
sesame seed, mango, rice, beer, and potato chips
The concentration in a perfume oil may be of the order of magnitude of 0.01 to 0.03%. An addition of 0.02% of 2-Nonenal to a normal grade of "gamma" -Methylionone will produce a distinctly ("orrisy") perceptible effect, desirable and attractive in the opinion of many perfumers.
ChEBI: An enal consisting of non-2-ene having an oxo group at the 1-position.
By oxidation of 9,10,12-trihydroxystearic acid (Criegee reaction)
Taste characteristics at 10 ppm: green, soapy, cucumber/melon-like with an aldehydic, fatty nuance
Moderately toxic by
skin contact. Mddly toxic by ingestion. A
severe skin irritant. Mutation data reported.
When heated to decomposition it emits
acrid smoke and irritating fumes. See also
ALDEHYDES.
