Ethyl nonanoate Chemical Properties

Melting point:

-44°C

Boiling point:

119 °C/23 mmHg (lit.)

Density 

0.866 g/mL at 25 °C (lit.)

vapor pressure 

0.08 mm Hg ( 25 °C)

refractive index 

n20/D 1.422(lit.)

FEMA 

2447 | ETHYL NONANOATE

Flash point:

202 °F

storage temp. 

Store below +30°C.

solubility 

H2O: insoluble

form 

Liquid

color 

Colourless

Odor

at 100.00 %. fruity rose waxy rum wine natural tropical

Odor Type

waxy

Water Solubility 

29.53mg/L(temperature not stated)

Merck 

14,3838

JECFA Number

34

BRN 

1759169

LogP

4.43

CAS DataBase Reference

123-29-5(CAS DataBase Reference)

NIST Chemistry Reference

Nonanoic acid, ethyl ester(123-29-5)

EPA Substance Registry System

Nonanoic acid, ethyl ester (123-29-5)

Safety Information

Hazard Codes 

Xi

Risk Statements 

36/37/38-R36/37/38

Safety Statements 

26-36-S36-S26

WGK Germany 

2

RTECS 

RA6845000

TSCA 

Yes

HS Code 

28459010

HS Code 

29159080

Toxicity

LD50 orally in rats: >43,000 mg/kg (Jenner)

MSDS

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Ethyl nonanoate Usage And Synthesis

Chemical Properties

Ethyl nonanoate has a slightly fatty, oily, nutty, fruity, odor reminiscent of cognac with a rosy-fruity note.

Chemical Properties

clear colorless liquid. Insoluble in water, soluble in alcohol, Propylene glycol and oils.

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.

Uses

Ethyl Nonanoate is used in production method of blueberry health-care vinegar containing lactic acid bacteria powder.

Uses

Flavoring alcoholic beverages; perfumes; chemical intermediate.

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.

Definition

ChEBI: A fatty acid ethyl ester of nonanoic acid.

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.

Aroma threshold values

Detection: 12 ppm

Taste threshold values

Taste characteristics at 5.0 ppm: fruity, estry, green, waxy and fatty with banana and tropical nuances.

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.

Safety Profile

Mildly toxic by ingestion. A skin irritant. Combustible liquid. When heated to decomposition it emits acrid smoke and irritating fumes

Ethyl nonanoate(123-29-5)Related Product Information

• Diethyl malonate
• 2-AMINODIETHYLMALONATE
• Ethyl pyruvate
• Ethyl propiolate
• Ethanol
• Ethylparaben
• Ethyl glyoxalate
• Diethyl maleate
• GAMMA-LINOLENIC ACID ETHYL ESTER
• Cholesteryl pelargonate
• 2-Ethoxyethanol
• Ethyl propionate
• Ethyl cinnamate
• Diethyl methylmalonate
• Ethyl acetate
• ISOXADIFEN-ETHYL
• Trinexapac-ethyl
• Ethyl formate