≥96% for sensitive chromatographic and analytical workflows requiring minimal baseline interference.
Room temperature Ships Normal Check lot-specific COA for exact specifications.
SDS, COA, datasheet, and spec sheet available for download. Lot-specific COA accessible via lot number lookup.
Cited in 3 peer-reviewed publications across chromatography, organic synthesis, and cross-coupling reactions.
| Sorrisi canonici | CCCCCC(CCC)O |
|---|---|
| IUPAC Name | nonan-4-ol |
| InChIKey | IXUOEGRSQCCEHB-UHFFFAOYSA-N |
| INCHI | 1S/C9H20O/c1-3-5-6-8-9(10)7-4-2/h9-10H,3-8H2,1-2H3 |
| Isomeri SMILES | CCCCCC(CCC)O |
| Peso molecolare | 144.26 |
| Reaxy-Rn | 1719438 |
| Reaxys-RN_link_address | https://www.reaxys.com/reaxys/secured/hopinto.do?context=S&query=IDE.XRN=1719438&ln= |
Comprehensive hazard, handling, storage, and regulatory compliance document.
Download SDS →Lot-specific quality data. Enter your lot number to retrieve the exact COA.
Look up COA →Full quality attributes and acceptance criteria for this grade.
View spec sheet →Taxonomy Tree
| Kingdom | Organic compounds |
|---|---|
| Superclass | Lipids and lipid-like molecules |
| Classe | Fatty Acyls |
| Subclass | Fatty alcohols |
| Intermediate Tree Nodes | Not available |
| Direct Parent | Fatty alcohols |
| Alternative Parents | Secondary alcohols Hydrocarbon derivatives |
| Molecular Framework | Aliphatic acyclic compounds |
| Substituents | Fatty alcohol - Secondary alcohol - Organic oxygen compound - Hydrocarbon derivative - Organooxygen compound - Alcohol - Aliphatic acyclic compound |
| Descrizione | This compound belongs to the class of organic compounds known as fatty alcohols. These are aliphatic alcohols consisting of a chain of a least six carbon atoms. |
| External Descriptors | Not available |
| Sensibilità | Moisture sensitive |
|---|---|
| Indice di rifrazione | 1.43 |
| Punto di infiammabilità (°F) | 74°C(lit.) |
| Punto di infiammabilità (°C) | 74°C(lit.) |
| Punto di ebollizione (°C) | 193°C |
| Peso molecolare | 144.250 g/mol |
| XLogP3 | 3.200 |
| Hydrogen Bond Donor Count | 1 |
| Hydrogen Bond Acceptor Count | 1 |
| Rotatable Bond Count | 6 |
| Exact Mass | 144.151 Da |
| Monoisotopic Mass | 144.151 Da |
| Topological Polar Surface Area | 20.200 Ų |
| Heavy Atom Count | 10 |
| Formal Charge | 0 |
| Complexity | 61.700 |
| Isotope Atom Count | 0 |
| Defined Atom Stereocenter Count | 0 |
| Undefined Atom Stereocenter Count | 1 |
| Defined Bond Stereocenter Count | 0 |
| Undefined Bond Stereocenter Count | 0 |
| The total count of all stereochemical bonds | 0 |
| Covalently-Bonded Unit Count | 1 |
| 1. Guohao Sun, Shangde Sun, Hao Zhang, Yaoyao Zhang, Chengbin Sun, Dami Li, Talha Ashfaq, Xuze Zhang. (2025) Effect of roasting treatment on flavor and quality of fragrant corn oil. FOOD CHEMISTRY, [PMID:40623342] [10.1016/j.foodchem.2025.145426] |
| 2. Guang Yang, Zhiran Zhang, Mengkai Liu, Ziyan Zhang, Gaoyuan Kong, Sen Zhou, Shengxin Li, Jie Sun. (2025) Flavor Evolution and Quality Changes in Hot-Pressed Peanut Oil: Impact of Roasting Temperature and Storage Time. Foods, 14 (22): (3945). [PMID:41300104] [10.3390/foods14223945] |
| 3. Guohao Sun, Shangde Sun, Yulan Liu, Hao Zhang, Yuxiang Ma, Yaoyao Zhang, Heng Du, Talha Ashfaq, Xuze Zhang, Zisong Li, Aiyue Wang. (2026) Flavor enhancement of corn oil through the solid-state complex-enzyme hydrolysis: Process optimization and mechanistic insights. FOOD CHEMISTRY, [PMID:41762575] [10.1016/j.foodchem.2026.148583] |
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