Identification

Namenonanoic acid
IUPACnonanoic acid
CAS Number112-05-0
EINECS203-931-2
FDA UNII97SEH7577T
Molecular FormulaC9 H18 O2
Molecular Weight158.24086000
MDL NumberMFCD00004433
Nikkaji NumberJ1.991G
Beilstein1752351
CoE Number29
XlogP33.50 (est)

Regulatory

JECFA Food Flavoring102 nonanoic acid
DG SANTE Food Flavourings08.029 nonanoic acid
FEMA Number2784
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)112-05-0 ; NONANOIC ACID
FDA RegulationFDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION

Physical Properties

Appearance colorless to pale yellow clear oily liquid (est)
Assay 96.00 to 100.00
Food Chemicals Codex Listed No
Specific Gravity 0.90000 to 0.92000 @ 25.00 °C.
Pounds per Gallon - (est). 7.489 to 7.655
Refractive Index 1.42500 to 1.43500 @ 20.00 °C.
Melting Point 12.00 to 14.00 °C. @ 760.00 mm Hg
Boiling Point 254.00 to 256.00 °C. @ 760.00 mm Hg
Vapor Pressure 0.009000 mmHg @ 25.00 °C. (est)
Vapor Density 5.4 ( Air = 1 )
Flash Point 212.00 °F. TCC ( 100.00 °C. )
logP (o/w) 3.420
Soluble in alcohol
Insoluble in water

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesperfuming agents

Organoleptic Properties

Odor Description
at 10.00 % in dipropylene glycol.
Waxy, dirty and cheesy with a cultured dairy nuance
Cheese, Dairy Products, Fatty, Waxy
CHEESE, DIRTY, WAX
Taste Description at 10.00 ppm.

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Human Experience12 % solution: no irritation or sensitization.
Oral/Parenteral Toxicityoral-rat LD50 > 5000 mg/kg
Dermal Toxicityskin-rat LD50 > 2000 mg/kg
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categorycosmetic, flavor and fragrance agents
RIFM Fragrance Material Safety AssessmentSearch
Recommendation for nonanoic acid usage levels up to5.0000 % in the fragrance concentrate.
baked goods-
beverages(nonalcoholic)-
beverages(alcoholic)-
breakfast cereal-
cheese-
chewing gum-
condiments / relishes-
confectionery froastings-
egg products-
fats / oils-
fish products-
frozen dairy-
fruit ices-
gelatins / puddings-
granulated sugar-
gravies-
hard candy-
imitation dairy-
instant coffee / tea-
jams / jellies-
meat products-
milk products-
nut products-
other grains-
poultry-
processed fruits-
processed vegetables-
reconstituted vegetables-
seasonings / flavors-
snack foods-
soft candy-
soups-
sugar substitutes-
sweet sauces-

Advanced Biotech. Inc.

Inspired by Nature

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Beijing Lys Chemicals Co, LTD.

From Grams to Tons

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Berje Inc.

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Extensive Line

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ECSA Chemicals

Human Chemistry

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Excellentia International

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The Chemical, Biochemical & Research Essentials Supplier

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FRUTAROM USA INC,

Flavor & Specialty Ingredients

Your preferred partner for flavour and fragrance success.

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Indukern, S.A. F&F Ingredients Division

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View All Website +34 93 506 91 00 info@indukern.es

Lluch Essence S.L.

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Penta International Corporation

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Prodasynth

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Chemical specialist in manufacturing, distributing and sourcing of tailor-made ingredients for the Flavour & Fragrance industry.

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Sigma-Aldrich

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SRS Aromatics Ltd

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Synerzine, Inc.

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Taytonn ASCC Pte Ltd

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Qingdao Free Trade Zone United International Co Ltd

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Ernesto Ventós S.A.

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Vigon International

Passion for Simplicity

Manufacturer and supplier of high quality flavor and fragrance ingredients.

View All Website 570-476-6300 sales@vigon.com

Potential Uses

FL cheese FL cream FL dairy FR geranium FR hop FR oakmoss absolute replacer FR orris solvents

Natural Occurrence

ambrette seed concrete @ 0.10% Data apple fruit apple plant banana fruit bay laurel leaf cacao bean seed cassia plant cayenne fruit chamomile oil @ 0.04% Data cheese PMC cistus oil @ 1.6% Data citrus fruits PMC dialium guineense wild.fruit oil france @ 11.40% Data geranium helichrysum arenarium (l.) moench oil hungary @ 6.90% Data hop hyssop plant lavender litsea cubeba malpighia glabra l. fruit oil @ 0.20% Data mandarin fruit marjoram wild marjoram plant mustard white mustard oakmoss oregano plant orris PMC rice plant rose PMC roselle fruit roselle seed rugula herb soybean seed star fruit oil cuba @ 0.10% Data ulva rigida oil greece @ 1.60% Data PMC water mint shoot witch hazel leaf oil @ 0.11% Data

Synonyms

nonanoic acid 1- nonanoic acid N- nonanoic acid nonanoic acid natural nonoic acid N- nonoic acid nonylic acid N- nonylic acid 1- octane carboxylic acid pelargic acid pelargonic acid PubMed: Acute toxicity and sublethal effects of gallic and pelargonic acids on the zebrafish Danio rerio. PubMed: Vortex-assisted hollow fibre liquid-phase microextraction technique combined with high performance liquid chromatography-diode array detection for the determination of oestrogens in milk samples. PubMed: Associative learning for host-induced fruit volatiles in Psyttalia concolor (Hymenoptera: Braconidae), a koinobiont parasitoid of tephritid flies. PubMed: In vitro determination of volatile compound development during starter culture-controlled fermentation of Cucurbitaceae cotyledons. PubMed: Combination of running-buffer-mediated extraction and polyamidoamine-dendrimer-assisted capillary electrophoresis for rapid and sensitive determination of free Fatty acids in edible oils. PubMed: Seafood-like flavour obtained from the enzymatic hydrolysis of the protein by-products of seaweed (Gracilaria sp.). PubMed: Comparative quantitative analysis of headspace volatiles and their association with BADH2 marker in non-basmati scented, basmati and non-scented rice (Oryza sativa L.) cultivars of India. PubMed: Valproic acid and its derivatives enhanced estrogenic activity but not androgenic activity in a structure dependent manner. PubMed: Profile of volatile organic compounds in exhaled breath changes as a result of gluten-free diet. PubMed: Perfluorinated alkylated substances in vegetables collected in four European countries; occurrence and human exposure estimations. PubMed: Analysis of irradiated cooked ham by direct introduction into the programmable temperature vaporizer of a multidimensional gas chromatography system. PubMed: Modulation of protein fermentation does not affect fecal water toxicity: a randomized cross-over study in healthy subjects. PubMed: Comparison of the effects of pelargonic acid vanillylamide and capsaicin on human vanilloid receptors. PubMed: Characterization of the volatile profile of thistle honey using headspace solid-phase microextraction and gas chromatography-mass spectrometry. PubMed: Effect of oxygen on volatile and sensory characteristics of Cabernet Sauvignon during secondary shelf life. PubMed: Anti-complement activity of essential oils from red and black rice bran. PubMed: One-procedure synthesis of capsiate from capsaicin by lipase-catalyzed dynamic transacylation. PubMed: The use of a semiochemical bait to enhance exposure of Amblyomma variegatum (Acari: Ixodidae) to Metarhizium anisopliae (Ascomycota: Hypocreales). PubMed: Antifeedants and feeding stimulants in bark extracts of ten woody non-host species of the pine weevil, Hylobius abietis. PubMed: Defining the typical aroma of sherry vinegar: sensory and chemical approach. PubMed: Effects of pork meat cut and packaging type on lipid oxidation and oxidative products during refrigerated storage (8 degrees C). PubMed: Design and synthesis of a novel fluorescent reagent, 6-oxy-(ethylpiperazine)-9-(2'-methoxycarbonyl) fluorescein, for carboxylic acids and its application in food samples using high-performance liquid chromatography. PubMed: Comparison of the volatile composition in thyme honeys from several origins in Greece. PubMed: Valine pathway is more crucial than phenyl propanoid pathway in regulating capsaicin biosynthesis in Capsicum frutescens mill. PubMed: Extract of the seed coat of Tamarindus indica inhibits nitric oxide production by murine macrophages in vitro and in vivo. PubMed: Measurement of emissions from air pollution sources. 4. C1-C27 organic compounds from cooking with seed oils. PubMed: Quantitative HPLC analysis of acids in Brazilian cachaças and various spirits using fluorescence detection of their 9-anthrylmethyl esters. PubMed: Structure-activity relationships of (4-acylpyrrol-2-yl)alkanoic acids as inhibitors of the cytosolic phospholipase A2: variation of the substituents in positions 1, 3, and 5. PubMed: Influence of carbon chain length on the hepatic effects of perfluorinated fatty acids. A 19F- and 31P-NMR investigation. PubMed: Influence of selected fatty acids upon plaque formation and caries in the rat.