Fatty aldehydes are aliphatic, long-chain which may be mono- or polyunsaturated. The fatty aldehydes include compounds such as octanal, nonanal, decanal or dodecanal. The nomenclature is derived from the nomenclature of the , the ending -al is added to indicate the aldehyde group.
Occurrence
Fatty aldehydes are a natural component of many
Natural product such as the
of various citrus fruits.
Decanal, for example, is a component of orange peel.
[Kehai Liu, Qiulin Chen, Yanjun Liu, Xiaoyan Zhou, Xichang Wang: "Isolation and Biological Activities of Decanal, Linalool, Valencene, and Octanal from Sweet Orange Oil". In: Journal of Food Science 77, 2012, S. C1156–C1161, .] The
Pheromone of various insect pheromones contain fatty aldehydes.
[Gerhard Kasang, Karl Ernst Kaißling, Otto Vostrowsky, Hans Jürgen Bestmann: "Bombykal, eine zweite Pheromonkomponente des Seidenspinners Bombyx mori L." In: Angewandte Chemie. 90, 1978, S. 74–75, .] Fat aldehydes were also detected in the
heart muscle of mammals.
[John R. Gilbertson et al.: "Natural occurrence of free fatty aldehydes in bovine cardiac muscle". In: Journal of Lipid Research 13.4 (1972): S. 491–499.]
Preparation
Fatty aldehydes can be prepared by
dehydrogenation of
on copper-zinc
Catalysis.
By the
hydroformylation of
, fatty aldehydes are produced on a large industrial scale.
[Ernst Wiebus, Boy Cornils: "Die großtechnische Oxosynthese mit immobilisiertem Katalysator" In: Chemie Ingenieur Technik 66, 1994, S. 916–923, .]
Use
A large proportion of the fatty aldehydes prepared by
hydroformylation is directly processed further to
. Many fatty aldehydes find use as a
fragrance in perfume production. An example is 2-methylundecanal which is the typical odor component of Chanel No. 5.
, whose sweet, flowery odor reminiscents of orange peels, is used, among other things, as a
flavoring agent in the
food industry and as a perfume in the
Perfume Industry.
See also
