Name | trans-2-nonen-1-al |
Synonyms | 2-NONENAL 219-562-5 Non-2-enal NON-2-ENAL β-Hexylacrolein 2-TRANS-NONENAL (2Z)-non-2-enal TRANS-2-NONEN-1-AL α-Nonenyl aldehyde trans-2-nonen-1-al NONEN-2-AL-1 100 P. TIMTEC-BB SBB006609 TRANS-2-NONENAL, NATURAL |
CAS | 2463-53-8 |
EINECS | 242-609-6 |
InChI | InChI=1/C9H16O/c1-2-3-4-5-6-7-8-9-10/h7-9H,2-6H2,1H3/b8-7- |
Molecular Formula | C9H16O |
Molar Mass | 140.22 |
Density | 0.846g/mLat 25°C(lit.) |
Melting Point | -28°C (estimate) |
Boling Point | 88-90°C12mm Hg(lit.) |
Flash Point | 184°F |
JECFA Number | 1362 |
Vapor Presure | 0.256mmHg at 25°C |
Vapor Density | >1 (vs air) |
Color | White to sltly yellow liquid |
Odor | fatty, violet odor |
Refractive Index | n20/D 1.453(lit.) |
Physical and Chemical Properties | White to yellowish liquid. Chicken and roasted pork aroma, diluted to l mg/kg cucumber aroma. Soluble in ethanol and most non-volatile oils, insoluble in water. Boiling point 88 degrees C (1600pa). Natural products exist in melon, peach, asparagus, tomato, ginger, soybean and so on. |
Hazard Symbols | Xi - Irritant![]() |
Risk Codes | 36/37/38 - Irritating to eyes, respiratory system and skin. |
Safety Description | 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 |
Toxicity | LD50 orl-rat: 5 g/kg FCTOD7 20(Suppl),775,825 g/kg FCTOD7 20,775,82 |
FEMA | 3213 | 2-NONENAL |
NIST chemical information | Information provided by: webbook.nist.gov (external link) |
EPA chemical information | Information provided by: ofmpub.epa.gov (external link) |
content analysis | gas chromatography analysis with polar column according to GT-10-4. |
toxicity | GRAS(FEMA). |
usage limit | FEMA(mg/kg): baked goods 0.20; Cereal 0.20; Seasoning 0.20; Meat and meat sauce 0.20; Dairy 0.20; Soup 0.20. |
use | GB 2760-1996 specified as allowed edible spices. Mainly used to prepare melons, cucumbers, mushrooms, bread, cream, meat and poultry flavors. |
production method | is formed by oxidation of 9,10, 12-trihydroxystearic acid. |