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W278408

Sigma-Aldrich

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
Beilstein:
1752351
EC Number:
203-931-2
Council of Europe no.:
29
MDL number:
MFCD00004433
UNSPSC Code:
12164502
PubChem Substance ID:
24901326
Flavis number:
8.029
NACRES:
NA.21
Organoleptic:
waxy; cheesy; tallow
grade:
FG
Fragrance grade
Halal
Kosher
biological source:
synthetic
Agency:
follows IFRA guidelines
food allergen:
no known allergens
Pricing and availability is not currently available.

biological source

synthetic

Quality Level

400

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 %

refractive index

n20/D 1.432 (lit.)

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

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

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General description

Nonanoic acid occurs naturally in Pelargonium L′Her.[1] It one of the flavor constituents of cooked rice[2], acerola fruit[3], licorice[4] and yogurt.[5]

Application

Nonanoic acid has been used as a standard for the quantification of odorant compounds in French mimosa absolute oil by GC-Sniffing.[6]

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H315,H319

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2

Storage Class Code

10 - Combustible liquids

WGK

WGK 1

Flash Point(F)

278.6 °F - Pensky-Martens closed cup

Flash Point(C)

137 °C - Pensky-Martens closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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Certificates of Analysis (COA)

Lot/Batch Number
SHBS1760
SHBR9882
SHBR5149
SHBR7009
SHBQ2032

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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)
Volatile flavor compounds in yogurt: a review
Cheng H.
Critical Reviews in Food Science and Nutrition, 50(10), 938-950 (2010)
Zhiyong Sun et al.
Applied microbiology and biotechnology, 74(1), 69-77 (2006-10-26)
Pseudomonas putida KT2440 grew on glucose at a specific rate of 0.48 h(-1) but accumulated almost no poly-3-hydroxyalkanoates (PHA). Subsequent nitrogen limitation on nonanoic acid resulted in the accumulation of only 27% medium-chain-length PHA (MCL-PHA). In contrast, exponential nonanoic acid-limited
Zhiyong Sun et al.
Journal of biotechnology, 143(4), 262-267 (2009-07-28)
Medium-chain-length polyhydroxyalkanoates (MCL-PHAs) were produced in carbon-limited, single-stage, fed-batch fermentations of Pseudomonas putida KT2440 by co-feeding nonanoic acid (NA) and glucose (G) to enhance the yield of PHA from NA. An exponential (mu=0.25 h(-1)) followed by a linear feeding strategy
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