Melonal

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Верхні нотиПіраміда
4/5Сила
144годСтійкість
—Походження
Зразок
Melonal як парфумерна сировина
Верхні ноти
Визначення

Melonal is 2,6-dimethyl-5-heptenal, an aldehyde that is also known under the trade name Melonal and is used as a fragrance and as a flavor. Its odor is powerful, green, melon and cucumber.

GREEN SWEET FRUITY FRESH MELON
melon aldehyde, melon heptenal, dimethylheptenal, Bergamal
Type
Складник
Olfactive family
Зелені
Source
Prepared from 6-methyl-5-hepten-2-one; also isolated from Java citronella oil and reported in ginger and in lemon and lime peel oil
Chemical class
Aldehyde
Інструменти
Піраміда
ВВерхні ноти
СНоти серця
ББазові ноти
4/5Сила
Висока
інтенсивність запаху
Стійкість на блотері
144годин · 6 днів
1 год6 год24 год3 дн.7 дн.400 год
за 100 %

Запах

At 1% in dipropylene glycol it is fresh, ozone, melon, fresh air, sweet, clean and green. Another description gives it as green, sweet and oily, with a melon, watermelon rind-like character and a floral nuance. A fruity, green melon odor with citrus undertones is also described. One more description gives a green melon note with a nuance of ozone.

Докладно

Melonal (CAS 106-72-9) is 2,6-dimethyl-5-heptenal, an aldehyde with the formula C9H16O and a molecular weight of 140.22. Its IUPAC name is 2,6-dimethylhept-5-enal. It is classed as a monounsaturated fatty aldehyde. It exists as (2R)- and (2S)-stereoisomers, and the product of the dihydromyrcene route is a mixture of the two. It is soluble in ethanol and insoluble in glycerol and water.

It has been reported in Magnolia officinalis and Glycine max. Its FEMA number is 2389. Material evaluated as a flavouring agent contains at least 85% of the aldehyde, with 9-10% 6-methyl-5-hepten-2-one and 1-2% 2,6-dimethyl-6-heptenal as secondary components.

It is stored under nitrogen in tightly sealed containers, protected from heat and light. The Joint FAO/WHO Expert Committee on Food Additives found no safety concern at current levels of intake when it is used as a flavouring agent.

Explore all seven extraits in the Discovery Set.

Отримання й хімія

Спосіб отримання

It can be prepared from 6-methyl-5-hepten-2-one by a Darzens reaction followed by saponification and decarboxylation. The Darzens reaction joins a ketone or aldehyde with an α-haloester in the presence of a base to form an α,β-epoxy ester. An industrial Darzens process of this kind gives the racemic aldehyde with a purity of 85%. The older process leaves a significant amount of the starting ketone in the product, and its decarboxylation needs copper powder. The starting ketone has its own intensive odor profile and may suppress the odor of the aldehyde. An improved route preferably uses sodium methoxide as base and methyl chloroacetate as the α-haloester, at a low temperature, preferably at or below -15 °C. In that route the decarboxylation can be carried out in a continuous manner and without any metal powder. It can also be made by reacting 3,7-dimethyl-1,6-octadiene with N2O in a solvent that has a proton-donating functional group. It can be isolated from Java citronella oil.

Формула
C₉H₁₆O
CAS
106-72-9
Зовнішній вигляд
Pale yellow liquid
Сила запаху
Висока
Стійкість
144 hours at 100%
Синоніми
melon aldehyde, melon heptenal, dimethylheptenal, Bergamal
Статус IFRA
Див. примітку

No IFRA Standard for the material itself (51st Amendment)

Фізичні властивості
Температура кипіння
116 to 124 °C @ 100 mmHg
Температура спалаху
142 °F (61 °C) TCC
Відносна густина
0.839 to 0.850 @ 25 °C
Показник заломлення
1.439 to 1.449 @ 20 °C

У парфумерії

Melonal is used in many fragrance applications and is very important for creating melon and cucumber notes. It can lend a fresh melon note to the top or middle of fragrances. It is used as an additive in cosmetic preparations and in laundry and fabric detergents. It is also used as a flavoring agent or adjuvant. It is an intermediate for other fragrances and flavors such as 6-hydroxy-2,6-dimethylheptanal and 6-methoxy-2,6-dimethylheptanal.

Роль у формулі
01фірмова нота
02компонент піднесення
03сполучний компонент
04формувач об’єму
05свіжість
Форми випуску
стандартна форма

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