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| 融点 | -18°C | | 沸点 | 93 °C/23 mmHg (lit.) | | 比重(密度) | 0.827 g/mL at 25 °C (lit.) | | 蒸気圧 | ~0.26 mm Hg ( 25 °C) | | FEMA | 2782 | NONANAL | | 屈折率 | n20/D 1.424(lit.) | | 闪点 | 147 °F | | 貯蔵温度 | Store below +30°C. | | 溶解性 | Chloroform (Slightly), Ethyl Acetate (Slightly) | | 外見 | Liquid | | 比重 | 0.827 | | 色 | Clear colorless to light yellow | | 臭い (Odor) | Very powerful and diffusive fatty-floral, waxy odor. | | においのタイプ | aldehydic | | 由来生物 | synthetic | | 臭気閾値(Odor Threshold) | 0.00034ppm | | 水溶解度 | Practically insoluble | | JECFA Number | 101 | | BRN | 1236701 | | 安定性： | Stable. Flammable. Incompatible with strong oxidizing agents. | | LogP | 3.4 at 35℃ | | CAS データベース | 124-19-6(CAS DataBase Reference) | | NISTの化学物質情報 | Nonanal(124-19-6) | | EPAの化学物質情報 | Nonanal (124-19-6) |
| | ノナナール Usage And Synthesis |
| 外観 | 無色〜ほとんど無色, 澄明の液体 | | 溶解性 | 水に不溶, 有機溶媒に易溶。水に極めて溶けにくく、エタノールに溶ける。 | | 解説 | C9H18O(142.24)．CH3(CH2)7CHO．ペラルゴンアルデヒドともいう．かんきつ類，花の精油，紅茶，米，肉，乳製品などに広く存在している．芳香を有する無色の液体．沸点190～192 ℃．d2240.826．n22D1.427．オレイン酸のオゾン酸化，ノナン酸の還元など，種々の合成法も知られている．食品，化粧品の調合香料に用いられる．[CAS 124-19-6]
森北出版「化学辞典（第2版） | | 用途 | 食品?化粧品調合香料 | | 用途 | 香料原料。 | | 使用上の注意 | 不活性ガス封入 | | 化学的特性 | Nonanal occurs in citrus and rose oils. It is a colorless or light yellow liquid with a fatty, rose-like odor and is used in floral compositions, particularly those with rose characteristics. It is soluble in alcohol, most fixed oils, mineral oil, and propylene glycol, but insoluble in glycerin. It is obtained by chemical synthesis. It is also termed aldehyde c-9 and pelargonic aldehyde. | | 天然物の起源 | 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. | | 使用 | 1-Nonanal is used very extensively, but
also very sparingly in volume, in perfume
formulations. Trace ambunts, often less than
0.1 %, are used in Rose, Lily, Peony, Orris,
Geranium, Citrus, Orangeblossom, Jasmin,
Tuberose, Opopanax and many other fragrance types, The aldehyde will supply very
natural "flower-wax" or "petal"-notes, and
give tremendous "lift" to a perfume.
It often
forms part of an "aldehydic base" which in
turn may form part of a topnote composition.
In flavor compositions, the aldehyde is used
for imitation Citrus, particularly Lemon and
Mandarin. Concentrations are very low, normally about 0.2 up to about 6 ppm in the
finished product. | | 使用 | Nonanal has a strong odor that is a mix of oil and sweet orange. When mixed with ethanol, it produces a solution that has a fragrance reminiscent of vanillin. This compound is often added to food as a flavoring agent and can be used in the creation of scents such as rose, orange blossom, fragrant violet, and a variety of other fragrances. | | 定義 | ChEBI: Nonanal is a saturated fatty aldehyde formally arising from reduction of the carboxy group of nonanoic acid. Metabolite observed in cancer metabolism. It has a role as a human metabolite and a plant metabolite. It is a saturated fatty aldehyde, a n-alkanal and a medium-chain fatty aldehyde. It is functionally related to a nonanoic acid. | | 製造方法 | 1-Nonanal can be synthesized by catalytic oxidation of the corresponding alcohol (n- nonanol) or by reduction of the corresponding acid. | | Aroma threshold values | 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 | | Taste threshold values | aste characteristics at 2 ppm in 5% sugar and 0.1% CA: aldehydic citrus orange body with waxy and oily
melon-like nuances | | Synthesis Reference(s) | 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 | | 一般的な説明 | 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. | | 空気と水の反応 | Sensitive to air. Insoluble in water. | | 反応プロフィール | 1-Nonanal 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. | | 火災危険 | 1-Nonanal is combustible. | | Biochem/physiol Actions | Taste at 3-10 ppm | | 安全性プロファイル | A severe skin irritant.
Combustible liquid. Mutation data reported.
When heated to decomposition it emits
acrid smoke and irritating fumes. See also
ALDEHYDES. | | 代謝 | See aldehyde C-8 | | 参考文献 | 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 |
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