2-Nonenal
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Preferred IUPAC name Non-2-enal | |
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ECHA InfoCard | 100.017.784 ![]() |
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Properties | |
Chemical formula | C9H16O |
Molar mass | 140.226 g·mol−1 |
Appearance | Colorless liquid |
Boiling point | 188.00 to 190.00 °C (370.40 to 374.00 °F; 461.15 to 463.15 K) at 760.00 mmHg |
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Hazard statements | H315 |
Precautionary statements | P264, P280, P302+P352, P321, P332+P313, P362 |
NFPA 704 (fire diamond) | ![]() 1 2 0 |
Flash point | 79 °C (174 °F; 352 K) |
Safety data sheet (SDS) | External MSDS |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). ![]() ![]() ![]() Infobox references |
Chemical compound
2-Nonenal is an unsaturated aldehyde. The colorless liquid is an important aroma component of aged beer[2] and buckwheat, and is insoluble in water.[3]
Odor characteristics
The odor of this substance is perceived as orris, fat and cucumber.[4] Its odor has been associated with human body odor alterations during aging.[5]
References
- ^ "2-Nonenal". pubchem.ncbi.nlm.nih.gov.
- ^ Santos, J. R.; Carneiro, J. R.; Guido, L. F.; Almeida, P. J.; Rodrigues, J. A.; Barros, A. A. (2008). "Determination of E-2-nonenal by high-performance liquid chromatography with UV detection - Assay for the evaluation of beer ageing". Journal of Chromatography A. 985 (1–2): 395–402. doi:10.1016/S0021-9673(02)01396-1. PMID 12580508.
- ^ Janeš, D.; Kantar, D.; Kreft, S.; Prosen, H. (2008). "Identification of buckwheat (Fagopyrum esculentum Moench) aroma compounds with GC-MS". Food Chemistry. 112 (1): 120–4. doi:10.1016/j.foodchem.2008.05.048.
- ^ "2-nonenal CAS 60784-31-8". Flavornet.
- ^ Haze, S.; Gozu, Y.; Nakamura, S.; Kohno, Y.; Sawano, K.; Ohta, H.; Yamazaki, K. (2001). "2-Nonenal Newly Found in Human Body Odor Tends to Increase with Aging". Journal of Investigative Dermatology. 116 (4): 520–4. doi:10.1046/j.0022-202x.2001.01287.x. PMID 11286617.
Further reading
- Morrison, G. C.; Nazaroff, W. W. (2002). "Ozone interactions with carpet: secondary emissions of aldehydes". Environmental Science & Technology. 36 (10): 2185–92. Bibcode:2002EnST...36.2185M. doi:10.1021/es0113089. PMID 12038828.