ALDEHYDE C-18

Independent reference data for ALDEHYDE C-18 (CAS 104-61-0), compiled from public chemistry databases.

Registry identifiers across databases

Computed descriptors

Physicochemical values on record

Documented uses on record

Reportedly found in peaches, apricots, roasted barley, rum, and tomatoes; Used as flavoring and fragrance ingredient; [HSDB] Used in the US as insecticide, insect and mammal repellent, and mosquito larvicide; [Reference #1]Table: Reported uses (ppm): (Flavor and Extract Manufacturers' Association, 1994) [Table#5371]

Synonyms and trade names

104-61-0; Gamma-nonalactone; gamma-Nonanolactone; Prunolide; 2(3H)-Furanone, dihydro-5-pentyl-; gamma-Nonanolide; gamma-Pelargolactone; Cocos aldehyde; Nonan-1,4-olide; Coconut aldehyde; gamma-Nonylactone; 1,4-Nonalolide; apricolin; 4-Pentyl-butanolide; Aldehyde C-18; 4-Nonalactone

Regulatory listings held on file

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent JECFA ADI: 0-1.25 mg/kg bw (1967) No safety concern at current levels of intake when used as a flavouring agent. The 1967 ADI of 0-1.25 mg/kg bw
GHS notification summary	99.6% (1722 / 1729)

GHS hazard classification

GHS notification summary	99.6% (1722 / 1729)

This chemical does not meet GHS hazard criteria for 99.6% (1722 of 1729) of all reports.

Reported as not meeting GHS hazard criteria by 1722 of 1729 companies (only 0.4% companies provided GHS information). For more detailed information, please visit ECHA C&L website.

What the public record says

ALDEHYDE C-18 · CAS 104-61-0 · C9H16O2. UNII I1XGH66S8P. Boiling Point: BP: 134 °C at 12 mm Hg; Boiling Point: 121-122 °C (6 mmHg); Density: 0.958-0.966 at 25 °C.

Physical description and handling notes

Source: PubChem / Wikidata; the batch COA governs where values differ.