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Product Name: |
Ethyl nonanoate |
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Synonyms: |
NONANOIC ACID ETHYL ESTER;NONYLIC ACID ETHYL ESTER;PELARGONIC ETHER;PELARGONIC ACID ETHYL ESTER;RARECHEM AL BI 0167;Ethyl n-nonanoate;Ethyl-n-nonanoate;Wine ether |
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CAS: |
123-29-5 |
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MF: |
C11H22O2 |
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MW: |
186.29 |
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EINECS: |
204-615-7 |
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Product Categories: |
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Mol File: |
123-29-5.mol |
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Melting point |
-44°C |
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Boiling point |
227 °C |
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density |
0.866 g/mL at 25 °C(lit.) |
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vapor pressure |
0.08 mm Hg ( 25 °C) |
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refractive index |
n20/D 1.422(lit.) |
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FEMA |
2447 | ETHYL NONANOATE |
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Fp |
202 °F |
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storage temp. |
Store below +30°C. |
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solubility |
H2O: insoluble |
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form |
neat |
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Water Solubility |
29.53mg/L(temperature not stated) |
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Merck |
14,3838 |
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JECFA Number |
34 |
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BRN |
1759169 |
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CAS DataBase Reference |
123-29-5(CAS DataBase Reference) |
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NIST Chemistry Reference |
Nonanoic acid, ethyl ester(123-29-5) |
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EPA Substance Registry System |
Nonanoic acid, ethyl ester (123-29-5) |
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Hazard Codes |
Xi |
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Risk Statements |
36/37/38-R36/37/38 |
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Safety Statements |
26-36-S36-S26 |
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WGK Germany |
2 |
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RTECS |
RA6845000 |
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TSCA |
Yes |
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HS Code |
28459010 |
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HS Code |
29159080 |
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Toxicity |
LD50 orally in rats: >43,000 mg/kg (Jenner) |
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Chemical Properties |
clear colorless liquid |
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Chemical Properties |
Ethyl nonanoate has a slightly fatty, oily, nutty, fruity, odor reminiscent of cognac with a rosy-fruity note. |
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Occurrence |
Reported found in pineapple, banana, plum, apple, Parmesan cheese, milk, beer, cognac, rum, whiskey, grape wines, plum and pear brandy, wheaten bread, beef and corn oil, grape, plum and elderberry. |
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Uses |
Ethyl Nonanoate is a synthetic flavoring agent that is a stable, col- orless liquid of fruit cognac odor. it is practically insoluble in water and is miscible with alcohol and propylene glycol. it should be stored in glass or tin containers. it is used in flavors such as apple, pear, and cognac with applications in beverages, ice cream, candy, and alcohol beverages at 4–20 ppm. |
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Uses |
Flavoring alcoholic beverages; perfumes; chemical intermediate. |
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Definition |
ChEBI: A fatty acid ethyl ester of nonanoic acid. |
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Preparation |
By distillation of pelargonic acid and ethyl alcohol in toluene in the presence of small amounts of muriatic acid (HCl); also by hydrogenation of oenanthylidene acetate in the presence of Ni at 180°C. |
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Aroma threshold values |
Detection: 12 ppm |
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Taste threshold values |
Taste characteristics at 5.0 ppm: fruity, estry, green, waxy and fatty with banana and tropical nuances. |
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Safety Profile |
Mildly toxic by ingestion. A skin irritant. Combustible liquid. When heated to decomposition it emits acrid smoke and irritating fumes |
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Preparation Products |
1-Nonanol |
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Raw materials |
Nonanoic acid |
