1-Nonanal Chemical Properties

Melting point:

-18°C

Boiling point:

93 °C/23 mmHg (lit.)

Density 

0.827 g/mL at 25 °C (lit.)

vapor pressure 

~0.26 mm Hg ( 25 °C)

refractive index 

n20/D 1.424(lit.)

FEMA 

2782 | NONANAL

Flash point:

147 °F

storage temp. 

Store below +30°C.

solubility 

Chloroform (Slightly), Ethyl Acetate (Slightly)

form 

Liquid

Specific Gravity

0.827

color 

Clear colorless to light yellow

Odor

Very powerful and diffusive fatty-floral, waxy odor.

Odor Type

aldehydic

Odor Threshold

0.00034ppm

Water Solubility 

Practically insoluble

JECFA Number

101

BRN 

1236701

Stability:

Stable. Flammable. Incompatible with strong oxidizing agents.

LogP

3.4 at 35℃

CAS DataBase Reference

124-19-6(CAS DataBase Reference)

NIST Chemistry Reference

Nonanal(124-19-6)

EPA Substance Registry System

Nonanal (124-19-6)

Safety Information

Hazard Codes 

Xi

Risk Statements 

36/37/38

Safety Statements 

26-37/39

RIDADR 

3082

WGK Germany 

2

RTECS 

RA5700000

TSCA 

Yes

HazardClass 

9

PackingGroup 

III

HS Code 

29121900

Hazardous Substances Data

124-19-6(Hazardous Substances Data)

Toxicity

LD50 orally in Rabbit: > 5000 mg/kg

MSDS

• Language:English Provider:Nonyl aldehyde
• Language:English Provider:ACROS
• Language:English Provider:SigmaAldrich
• Language:English Provider:ALFA

1-Nonanal Usage And Synthesis

Chemical Properties

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.

Occurrence

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.

Uses

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.

Uses

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.

Preparation

1-Nonanal can be synthesized by catalytic oxidation of the corresponding alcohol (n- nonanol) or by reduction of the corresponding acid.

Definition

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.

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

General Description

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.

Air & Water Reactions

Sensitive to air. Insoluble in water.

Reactivity Profile

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.

Fire Hazard

1-Nonanal is combustible.

Biochem/physiol Actions

Taste at 3-10 ppm

Safety Profile

A severe skin irritant. Combustible liquid. Mutation data reported. When heated to decomposition it emits acrid smoke and irritating fumes. See also ALDEHYDES.

Metabolism

See aldehyde C-8

References

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

1-Nonanal(124-19-6)Related Product Information

• trans,trans-2,4-Nonadienal
• Paraldehyde
• cyclamen aldehyde
• 1-Heptanol
• 1-Decanol
• Decanoic acid
• Hexanoic acid
• Octadecanethiol
• 1-Octanol
• N-NONANE
• 1-Nonanol
• N-HEXADECANE-D34
• 1-Hexanol
• Octylamine
• 4-CYCLOHEXYLBUTYRIC ACID
• WIELAND-MIESCHER KETONE
• Myristoyl chloride
• Sebacoyl chloride