2-Nonenal

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

The Uses of 2-Nonenal

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.

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

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.