| Description | 2-Nonanone has a characteristic rue odor and a rose and teα-like flavor. May be prepared by dry distillation of barium caprylate and barium acetate at 0.5 – 2 mmHg; or by oxidation of methyl heptyl carbinol at room temperature using chromic acid; it can be isolated also from natural products by fractional distillation. |
| Chemical Properties | 2-Nonanone has a characteristic rue odor. It has a rose and tea-like flavor. |
| Chemical Properties | Clear slightly yellow liquid |
| Occurrence | Reported found in the essential oil of rue (Ruta angustifolia Pers., R. bracteosa, R. Montana L. and R. gravelolens); also identified in the oil of carnation, in coconut oil and in the distillate from leaves of a variety of Boronia ledifolia; reported found in mixture with methyl nonyl ketone in the essential oil of Ruta chalepensis. Also reported found in banana, lemon peel oil, guava, grapes, raisin, melon, raspberry, strawberry fruit and jam, asparagus, leek, onion, cooked potato, tomato, clove, ginger, wheat bread, many cheeses, butter, yogurt, milk, cream, caviar, fatty fish, meats, hop oil, beer, rum, malt whiskey, grape wines, cognac, cocoa, coffee, tea, roasted filberts and peanuts, pecans, potato chips, soybean, coconut products, olive, passion fruit, trassi, Brazil nut, rice, quince, jackfruit, buckwheat, sweet corn, corn oil, wort, dried bonito, krill, cherimoya, Bourbon vanilla, shrimp, clams, scallop, crayfish, maté and mastic gum leaf and fruit oil |
| Uses | 2-Nonanone is used as a component of several food sources and can be used as a flavoring agent. |
| Preparation | By dry distillation of barium caprylate and barium acetate at 0.5 to 2 mmHg; by oxidation of methylheptyl carbinol at room temperature using chromic acid; it can be isolated also from natural products by fractional distillation |
| Definition | ChEBI: A methyl ketone that is nonane in which the methylene hydrogens at position 2 are replaced by an oxo group. |
| Aroma threshold values | Detection: 5 to 200 ppb |
| Taste threshold values | Taste characteristics at 20 ppm: cheesy, green, fruity, dairy, dirty, and buttery |
| Synthesis Reference(s) | Journal of the American Chemical Society, 90, p. 5936, 1968 DOI: 10.1021/ja01023a070
Tetrahedron Letters, 29, p. 2885, 1988 DOI: 10.1016/0040-4039(88)85238-9
The Journal of Organic Chemistry, 58, p. 5003, 1993 DOI: 10.1021/jo00070a044 |
| General Description | Colorless liquid. |
| Air & Water Reactions | Highly flammable. Water insoluble. |
| Reactivity Profile | Ketones, such as 2-Nonanone, are reactive with many acids and bases liberating heat and flammable gases (e.g., H2). The amount of heat may be sufficient to start a fire in the unreacted portion of the ketone. Ketones react with reducing agents such as hydrides, alkali metals, and nitrides to produce flammable gas (H2) and heat. Ketones are incompatible with isocyanates, aldehydes, cyanides, peroxides, and anhydrides. They react violently with aldehydes, HNO3, HNO3 + H2O2, and HClO4. |
| Health Hazard | May be harmful by inhalation, ingestion, or skin absorption. May cause eye and skin irritation. |
| Flammability and Explosibility | Nonflammable |
| Safety Profile | Moderately toxic by ingestion.Combustible when exposed to heat or flame; can reactwith oxidizing materials. To fight fire, use foam, CO2, drychemical. When heated to decomposition it emits acridsmoke and irritating fumes. |
