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Sigma-Aldrich

Ethyl nonanoate

97%

Synonym(s):

Ethyl pelargonate

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About This Item

Linear Formula:
CH3(CH2)7COOC2H5
CAS Number:
123-29-5
Molecular Weight:
186.29
Beilstein:
1759169
EC Number:
204-615-7
MDL number:
MFCD00009570
UNSPSC Code:
12352100
PubChem Substance ID:
24847088
NACRES:
NA.22

vapor pressure

0.08 mmHg ( 25 °C)

Assay

97%

refractive index

n20/D 1.422 (lit.)

bp

119 °C/23 mmHg (lit.)

solubility

H2O: insoluble
alcohol: miscible
diethyl ether: miscible

density

0.866 g/mL at 25 °C (lit.)

SMILES string

CCCCCCCCC(=O)OCC

InChI

1S/C11H22O2/c1-3-5-6-7-8-9-10-11(12)13-4-2/h3-10H2,1-2H3

InChI key

BYEVBITUADOIGY-UHFFFAOYSA-N

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General description

Ethyl nonanoate is separated and quantified from cachaca, rum and whisky by direct injection gas chromatography spectrometry. It is used as the internal standard to monitor the solid-phase micro-extraction fibre extraction integrity and efficiency.

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point(F)

201.2 °F - closed cup

Flash Point(C)

94 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Valentina Canuti et al.
Journal of agricultural and food chemistry, 67(9), 2647-2659 (2019-02-14)
Sangiovese is the most widespread Italian red cultivar and constitutes the basis of internationally known wines such as Chianti and Brunello di Montalcino. Outside of Europe, Argentina is the largest producer, followed by the United States. This study sought to
Eduardo S P Nascimento et al.
Journal of agricultural and food chemistry, 56(14), 5488-5493 (2008-06-24)
An analytical procedure for the separation and quantification of ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl lactate, ethyl octanoate, ethyl nonanoate, ethyl decanoate, isoamyl octanoate, and ethyl laurate in cachaca, rum, and whisky by direct injection gas chromatography-mass spectrometry was
Laure Rebière et al.
Analytica chimica acta, 660(1-2), 149-157 (2010-01-28)
A headspace-solid-phase micro-extraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) method has been developed to quantify a range of volatile compounds in Hunter Valley Semillon wines. The fibre selected for the method was a 50/30 microm divinylbenzene/carboxen/polydimethylsiloxane fibre, a three-phase fibre that allows extraction

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