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Merck

W278408

Nonanoic acid

≥96%, FG

Synonym(s):

Acid C9, Pelargonic acid

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About This Item

Linear Formula:
CH3(CH2)7COOH
CAS Number:
112-05-0
Molecular Weight:
158.24
FEMA Number:
2784
Council of Europe no.:
29
UNSPSC Code:
12164502
PubChem Substance ID:
24901326
Flavis number:
8.029
EC Number:
203-931-2
NACRES:
NA.21
MDL number:
MFCD00004433
Beilstein/REAXYS Number:
1752351
Organoleptic:
waxy; cheesy; tallow
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens

Key Documents

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SMILES string

CCCCCCCCC(O)=O

InChI

1S/C9H18O2/c1-2-3-4-5-6-7-8-9(10)11/h2-8H2,1H3,(H,10,11)

InChI key

FBUKVWPVBMHYJY-UHFFFAOYSA-N

biological source

synthetic

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 1010, FDA 21 CFR 172.515, FDA 21 CFR 315

vapor density

5.5 (vs air)

vapor pressure

<0.1 mmHg ( 20 °C)

assay

≥96%

expl. lim.

9 %

Quality Level

300, 400

bp

268-269 °C (lit.)

mp

9 °C (lit.)

density

0.906 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

waxy; cheesy; tallow

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Related Categories

General description

Nonanoic acid occurs naturally in Pelargonium L′Her. It one of the flavor constituents of cooked rice, acerola fruit, licorice and yogurt.

Application

Nonanoic acid has been used as a standard for the quantification of odorant compounds in French mimosa absolute oil by GC-Sniffing.

pictograms

Exclamation mark
GHS07

signalword

Warning

Storage Class

10 - Combustible liquids

flash_point_f

278.6 °F - Pensky-Martens closed cup

flash_point_c

137 °C - Pensky-Martens closed cup

ppe

Faceshields, Gloves, Goggles, type ABEK (EN14387) respirator filter

Hazard Classifications

Aquatic Chronic 3 - Eye Irrit. 2 - Skin Irrit. 2

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Certificates of Analysis (COA)

Lot/Batch Number
SHBP1125
SHBN3672
STBJ9410
SHBM5546
MKCK0430

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Volatile flavor components of licorice.
Frattini C, et al.
Journal of Agricultural and Food Chemistry, 25(6), 1238-1241 (1977)
Alternative management of roadside vegetation.
Barker AV & Prostak RG.
HortTechnology, 19(2), 346-352 (2009)
Chemical composition of French mimosa absolute oil.
Perriot R, et al.
Journal of Agricultural and Food Chemistry, 58(3), 1844-1849 (2010)
Volatile flavor compounds in yogurt: a review
Cheng H.
Critical Reviews in Food Science and Nutrition, 50(10), 938-950 (2010)
Volatile flavor constituents of acerola (Malpighia emarginata DC.) fruit.
Pino JA & Marbot R.
Journal of Agricultural and Food Chemistry, 49(12), 5880-5882 (2001)
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