| Identification | More | [Name]
2-Nonenal | [CAS]
2463-53-8 | [Synonyms]
2-NONEN-1-AL
2-nonenal
ALPHA-NONENYL ALDEHYDE
BETA-HEXYLACROLEIN
FEMA 3213
NON-2-ENAL
T2 NONENAL
TIMTEC-BB SBB006609
TRANS-2-NONEN-1-AL
TRANS-2-NONENAL
2-TRANS-NONENAL
NONEN-2-AL-1 100 P.
TRANS-2-NONENAL, NATURAL
α-Nonenyl aldehyde
β-Hexylacrolein | [EINECS(EC#)]
242-609-6 | [Molecular Formula]
C9H16O | [MDL Number]
MFCD00007012 | [Molecular Weight]
140.22 | [MOL File]
2463-53-8.mol |
| Safety Data | Back Directory | [Hazard Codes ]
Xi | [Risk Statements ]
R36/37/38:Irritating to eyes, respiratory system and skin . | [Safety Statements ]
S26:In case of contact with eyes, rinse immediately with plenty of water and seek medical advice .
S36/37/39:Wear suitable protective clothing, gloves and eye/face protection . | [WGK Germany ]
3
| [RTECS ]
RA8509050
| [Safety Profile]
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. | [Toxicity]
LD50 orl-rat: 5 g/kg FCTOD7 20(Suppl),775,825 g/kg FCTOD7 20,775,82 |
| Hazard Information | Back Directory | [Description]
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). | [Chemical Properties]
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 | [Occurrence]
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 | [Definition]
ChEBI: An enal consisting of non-2-ene having an oxo group at the 1-position. | [Preparation]
By oxidation of 9,10,12-trihydroxystearic acid (Criegee reaction) | [Aroma threshold values]
Detection: 0.1 ppb | [Taste threshold values]
Taste characteristics at 10 ppm: green, soapy, cucumber/melon-like with an aldehydic, fatty nuance |
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