EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

nonanoic acid
pelargonic acid

Sponsors

Flavor Demo Formulas
Name:nonanoic acid
CAS Number: 112-05-0Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:203-931-2
FDA UNII:97SEH7577T
Nikkaji Web:J1.991G
Beilstein Number:1752351
MDL:MFCD00004433
CoE Number:29
XlogP3:3.50 (est)
Molecular Weight:158.24086000
Formula:C9 H18 O2
BioActivity Summary:listing
NMR Predictor:Predict (works with chrome or firefox)
Category:cosmetic, flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:102 nonanoic acid
FLAVIS Number:08.029 (Old)
DG SANTE Food Flavourings:08.029 nonanoic acid
FEMA Number:2784 nonanoic acid
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: NONANOIC ACID
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION
Subpart F--Flavoring Agents and Related Substances
Sec. 172.515 Synthetic flavoring substances and adjuvants.


FDA PART 173 -- SECONDARY DIRECT FOOD ADDITIVES PERMITTED IN FOOD FOR HUMAN CONSUMPTION
Subpart D--Specific Usage Additives
Sec. 173.315 Chemicals used in washing or to assist in the peeling of fruits and vegetables.


FDA PART 178 -- INDIRECT FOOD ADDITIVES: ADJUVANTS, PRODUCTION AIDS, AND SANITIZERS
Subpart B--Substances Utilized To Control the Growth of Microorganisms
Sec. 178.1010 Sanitizing solutions.
 
Physical Properties:
Appearance:colorless to pale yellow clear oily liquid (est)
Assay: 96.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.90000 to 0.92000 @ 25.00 °C.
Pounds per Gallon - (est).: 7.489 to 7.655
Refractive Index:1.42500 to 1.43500 @ 20.00 °C.
Melting Point: 12.00 to 14.00 °C. @ 760.00 mm Hg
Boiling Point: 254.00 to 256.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.009000 mm/Hg @ 25.00 °C. (est)
Vapor Density:5.4 ( Air = 1 )
Flash Point: 212.00 °F. TCC ( 100.00 °C. )
logP (o/w): 3.420
Soluble in:
 alcohol
 dipropylene glycol
 water, 284 mg/L @ 20 °C (exp)
Insoluble in:
 water
 
Organoleptic Properties:
Odor Type: waxy
Odor Strength:medium ,
recommend smelling in a 10.00 % solution or less
waxy dirty cheesy dairy
Odor Description:at 10.00 % in dipropylene glycol. waxy dirty cheese cultured dairy
waxy dirty cheesy dairy
Odor Description:Waxy, dirty and cheesy with a cultured dairy nuance
Mosciano, Gerard P&F 14, No. 6, 47, (1989)
Flavor Type: fatty
fatty waxy cheesy sweet creamy
Taste Description: at 10.00 ppm. Fatty, waxy and cheesy with a mild sweet creamy background
Mosciano, Gerard P&F 14, No. 6, 47, (1989)
Odor and/or flavor descriptions from others (if found).
Frutarom
NONANOIC ACID
Odor Description:Cheese, Dairy, Fatty, Waxy
Suggested Uses: Alcoholic Beverages, Bakery, Cheese, Dairy Products, Savoury
Taytonn
Nonanoic Acid
Odor Description:Cheese, Dairy Products, Fatty, Waxy
Prodasynth
NONANOIC ACID > 96%; 2-METHYLOCTANOIC ACID < 3,5%; SUM > 98,5%
Odor Description:CHEESE, DIRTY, WAX
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
solvents
 
Suppliers:
Advanced Biotech
NONANOIC ACID NATURAL
92% min.
Odor: Faint tallow
Beijing Lys Chemicals
Nonanoic acid
Berjé
Pelargonic Acid
Happening at Berje
BOC Sciences
For experimental / research use only.
Nonanoic Acid
Ernesto Ventós
NONANOIC ACID
Odor: CHEESE, DIRTY, WAX
Excellentia International
Pelargonic Acid (Nonanoic Acid) Natural
Frutarom
NONANOIC ACID
Odor: Cheese, Dairy, Fatty, Waxy
Use: Suggested Uses: Alcoholic Beverages, Bakery, Cheese, Dairy Products, Savoury
Grau Aromatics
PELARGONIC ACID
Indukern F&F
PELARGONIC ACID
Odor: CHEESE, WAX
Lluch Essence
PELARGONIC ACID
Moellhausen
NONOIC ACID - PELARGONIC
Mosselman
Pelargonic Acid
Nagar Haveli Perfumes & Aromatics
Nonanoic Acid 98.0 (min)
Odor: Cheese, dairy, acidic, sour, pungent, fruity, stinky, ripe fatty and fruity notes
Nagar Haveli Perfumes & Aromatics
Nonanoic Acid 98.0% (min)
Natural
Odor: Waxy dirty cheese cultured dairy
Oleo Solutions
Emery 1202
Odor: characteristic
Use: Adhesives and Lubricants, Industrial
Penta International
PELARGONIC ACID, Kosher
Prodasynth
NONANOIC ACID
> 96%; 2-METHYLOCTANOIC ACID < 3,5%; SUM > 98,5%
Odor: CHEESE, DIRTY, WAX
Sigma-Aldrich
Nonanoic acid, ≥96%, FG
Odor: cheese; waxy
Certified Food Grade Products
Sigma-Aldrich
Nonanoic acid, natural, 98%, FG
SRS Aromatics
PELARGONIC ACID
Synerzine
Nonanoic Acid
Taytonn
Nonanoic Acid
Odor: Cheese, Dairy Products, Fatty, Waxy
TCI AMERICA
For experimental / research use only.
Nonanoic Acid >90.0%(GC)
Vigon International
Pelargonic Acid
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
C - Corrosive.
R 34 - Causes burns.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 37/39 - Wear suitable gloves and eye/face protection.
S 46 - If swallowed, seek medical advice immediately and show this container or label.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Human Experience:
12 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 > 5000 mg/kg
Nippon Noyaku Gakkaishi. Journal of the Pesticide Science Society of Japan. Vol. 24, Pg. 421, 1999

oral-mouse LD50 > 5000 mg/kg
Nippon Noyaku Gakkaishi. Journal of the Pesticide Science Society of Japan. Vol. 24, Pg. 421, 1999

intravenous-mouse LD50 224 mg/kg
BEHAVIORAL: CONVULSIONS OR EFFECT ON SEIZURE THRESHOLD
Acta Pharmacologica et Toxicologica. Vol. 18, Pg. 141, 1961.

Dermal Toxicity:
skin-rat LD50 > 2000 mg/kg
Nippon Noyaku Gakkaishi. Journal of the Pesticide Science Society of Japan. Vol. 24, Pg. 421, 1999.

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: cosmetic, flavor and fragrance agents
Recommendation for nonanoic acid usage levels up to:
  5.0000 % in the fragrance concentrate.
 
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 3
 average usual ppmaverage maximum ppm
baked goods: -13.00000
beverages(nonalcoholic): -1.80000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: -10.00000
fish products: --
frozen dairy: -7.80000
fruit ices: -7.80000
gelatins / puddings: --
granulated sugar: --
gravies: --
hard candy: -6.60000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: -10.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --
 
Safety References:
European Food Safety Authority (EFSA) reference(s):

Flavouring Group Evaluation 2, Revision 1 (FGE.02) : Branched- and straight-chain aliphatic saturated primary alcohols and related esters of primary alcohols and straight-chain carboxylic acids and one straight-chain aldehyde from chemical groups 1 and 2 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) - Opinion of the Scientific Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC)
View page or View pdf

Scientific Opinion on the safety and efficacy of straight-chain primary aliphatic alcohols/aldehydes/acids, acetals and esters with esters containing saturated alcohols and acetals containing saturated aldehydes (chemical group 1) when used as flavourings for all animal species
View page or View pdf

EPI System: View
NLM Hazardous Substances Data Bank:Search
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
NLM Developmental and Reproductive Toxicity:Search
EPA Substance Registry Services (TSCA):112-05-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :8158
National Institute of Allergy and Infectious Diseases:Data
WISER:UN 3265
WGK Germany:1
nonanoic acid
Chemidplus:0000112050
RTECS:RA6650000 for cas# 112-05-0
 
References:
 nonanoic acid
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:112-05-0
Pubchem (cid):8158
Pubchem (sid):134975523
Flavornet:112-05-0
Pherobase:View
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Everything Added to Food in the United States (EAFUS):View
CHEBI:View
CHEMBL:View
Golm Metabolome Database:Search
Metabolomics Database:Search
KEGG (GenomeNet):C01601
HMDB (The Human Metabolome Database):HMDB00847
FooDB:FDB003306
YMDB (Yeast Metabolome Database):YMDB01761
Export Tariff Code:2915.90.00.14
Haz-Map:View
Household Products:Search
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View
RSC Learn Chemistry:View
Formulations/Preparations:
•grade: technical 99% •econosan acid sanitizer: active ingredients 8.50% phosphoric acid, 10.0% propionic acid, 9.50% sulfuric acid, 3.00% capric acid; 3.00% nonanoic acid •mandate plus: active ingredients 1.09% capric acid and 6.30% nonanoic acid •mon 78999 herbicide: active ingredients 2.00% glyphosate, isopropylamine salt, and 2.00% nonanoic acid •rd 1653 herbicide: active ingredients 1.00% glyphosate, isopropylamine salt; 0.017% imazaquin, monoammonium salt; 2.00% nonanoic acid •rd 1662 herbicide: active ingredients 1.00% glyphosate, isopropylamine salt; 0.100% triethylamine triclopyr; 2.00% nonanoic acid •scythe herbicide: active ingredient 57.0% nonanoic acid •west agro acid sanitizer: active ingredients 28.5% phosphoric acid, 10.0% propionic acid, 3.00% capric acid, 3.00% nonanoic acid •biopesticide (non-systemic, broad-spectrum contact herbicide): ammonium nonanoate (pc code 031802; the end use product contains 40.0% by weight ammonium nonanoate; trade name: racer concentrate; formulation type: liquid)
 
Potential Blenders and core components note
For Odor
acidic
iso
butyric acid
FL/FR
cyclohexyl acetic acid
FL/FR
2-
ethyl butyric acid
FL/FR
2-
methyl butyric acid
FL/FR
aldehydic
acetyl nonyryl
FL/FR
decanal (aldehyde C-10)
FL/FR
2-
methyl undecanal (aldehyde C-12 mna)
FL/FR
buttery
acetoin
FL/FR
acetyl propionyl
FL/FR
butyl butyryl lactate
FL/FR
2,3-
heptane dione
FL/FR
caramellic
levulinic acid
FL/FR
cheesy
butyric acid
FL/FR
heptanoic acid
FL/FR
2-
methyl hexanoic acid
FL/FR
S-(
methyl thio) butyrate
FL/FR
2-
methyl valeric acid
FL/FR
2-
methyl-2-hexenoic acid
FR
iso
valeric acid
FL/FR
citrus
(E)-4-
decenal
FL/FR
coconut
coconut decanone methyl
FR
delta-
decalactone
FL/FR
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
delta-
octalactone
FL/FR
gamma-
octalactone
FL/FR
delta-
undecalactone
FL/FR
creamy
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
para-
vanillic acid
FL/FR
para-
vanillyl alcohol
FL/FR
veratraldehyde
FL/FR
earthy
2-
ethyl fenchol
FL/FR
geosmin
FL/FR
(±)-
geosmin
FL/FR
2-
octanone
FL/FR
fatty
(Z)-
dairy lactone
FL/FR
(E)-2-
decenal
FL/FR
ethyl undecylenate
FL/FR
hexanoic acid
FL/FR
delta-
juniper lactone
FL/FR
4-
methyl octanoic acid
FL/FR
octanoic acid
FL/FR
floral
para-
cresyl laurate
FL/FR
dihydrojasmone lactone
FL/FR
dimethyl octanol
FL/FR
jasmin pyranone
FL/FR
para-
methyl acetophenone
FL/FR
fresh
10-
undecen-1-yl acetate
FL/FR
fruity
cyclohexyl carboxylic acid
FL/FR
decyl butyrate
FL/FR
filbert hexenone
FL/FR
4-
heptanone
FL/FR
methyl (Z)-5-octenoate
FL/FR
methyl 4-methyl valerate
FL/FR
2-
methyl butyl isovalerate
FL/FR
octyl butyrate
FL/FR
prenyl hexanoate
FL/FR
sorbyl butyrate
FL/FR
(E,E)-
sorbyl butyrate
FL/FR
green
iso
butyl methyl ketone
FL/FR
cilantro leaf oil
FL/FR
ethyl (E)-4-decenoate
FL/FR
heptanal dimethyl acetal
FL/FR
heptyl formate
FL/FR
(E)-2-
hexenal
FL/FR
herbal
2-
dodecenal
FL/FR
musk
iso
ambrettolide
FL/FR
nutty
nutty quinoxaline
FL/FR
oily
butter acids
FL/FR
tonka
octahydrocoumarin
FL/FR
vanilla
ethyl vanillin propylene glycol acetal
FL/FR
vanillin propylene glycol acetal
FL/FR
vanillyl acetate
FL/FR
waxy
iso
amyl decanoate
FL/FR
ethyl octanoate
FL/FR
heptyl octanoate
FL/FR
2-
methyl heptanoic acid
FL/FR
myristic acid
FL/FR
2-
nonanol
FL/FR
delta-
tetradecalactone
FL/FR
2-
tridecanone
FL/FR
undecanoic acid
FL/FR
For Flavor
No flavor group found for these
2,5-
dithiahexane
FL
ethyl cyclohexyl carboxylate
FL
(±)-
geosmin
FL/FR
(E,E)-2,4-
heptadien-1-ol
FL
heptanal 2,3-butane diol acetal
FL
(Z)-3-
hexenoic acid
FL
S-
methyl 4-methyl pentane thioate
FL
3-
methyl crotonic acid
FL
5-
methyl hexanoic acid
FL
S-
methyl thiopropionate
FL
4-
methyl valeric acid
FL
prenyl hexanoate
FL/FR
(E,E)-
sorbyl butyrate
FL/FR
3-(
methyl thio) methyl thiophene
FL
acidic
acidic
iso
butyric acid
FL/FR
2-
ethyl butyric acid
FL/FR
levulinic acid
FL/FR
aldehydic
acetyl nonyryl
FL/FR
bitter
glyceryl tributyrate
FL
buttery
2,3-
heptane dione
FL/FR
2-
methyl valeric acid
FL/FR
(E)-2-
pentenoic acid
FL
cheesy
ammonium isovalerate 30% in pg
FL
hexanoic acid
FL/FR
iso
valeric acid
FL/FR
citrus
cilantro leaf oil
FL/FR
coconut
delta-
decalactone
FL/FR
massoia bark oil CO2 extract
FL
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
octahydrocoumarin
FL/FR
delta-
octalactone
FL/FR
creamy
acetoin
FL/FR
acetoin butyrate
FL
butyl butyryl lactate
FL/FR
jasmin pyranone
FL/FR
para-
methyl acetophenone
FL/FR
2-
methyl-4-pentenoic acid
FL
delta-
undecalactone
FL/FR
para-
vanillic acid
FL/FR
para-
vanillyl alcohol
FL/FR
veratraldehyde
FL/FR
dairy
methyl (Z)-5-octenoate
FL/FR
2-
octanone
FL/FR
4-
pentenoic acid
FL
earthy
2-
ethyl fenchol
FL/FR
geosmin
FL/FR
fatty
butter acids
FL/FR
(Z)-
dairy lactone
FL/FR
dimethyl octanol
FL/FR
dimethyl sulfoxide
FL
(E,E)-2,4-
dodecadienal
FL
2-
dodecenal
FL/FR
ethyl (E)-4-decenoate
FL/FR
ethyl undecylenate
FL/FR
heptyl formate
FL/FR
delta-
juniper lactone
FL/FR
4-
methyl octanoic acid
FL/FR
(E)-2-
octenoic acid
FL
2-
tridecanone
FL/FR
(E,E)-2,4-
undecadienal
FL
fermented
methyl thio isovalerate
FL
fruity
cyclohexyl carboxylic acid
FL/FR
decyl butyrate
FL/FR
filbert hexenone
FL/FR
4-
heptanone
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
methyl 4-methyl valerate
FL/FR
2-
methyl butyl isovalerate
FL/FR
2-
methyl butyric acid
FL/FR
sorbyl butyrate
FL/FR
greasy
10-
undecen-1-yl acetate
FL/FR
green
iso
butyl methyl ketone
FL/FR
heptanal dimethyl acetal
FL/FR
(E)-2-
hexenal
FL/FR
lactonic
gamma-
octalactone
FL/FR
meaty
2-
methyl 3-(methyl thio) furan
FL
musk
iso
ambrettolide
FL/FR
musty
S-(
methyl thio) butyrate
FL/FR
nutty
nutty quinoxaline
FL/FR
oily
2-
methyl hexanoic acid
FL/FR
ripe
(E)-4-
decenal
FL/FR
soapy
octanoic acid
FL/FR
sour
butyric acid
FL/FR
2,4-
dimethyl-2-pentenoic acid
FL
3-
methyl valeric acid
FL
sulfurous
methyl 4-(methyl thio) butyrate
FL
methyl thioacetate
FL
sweet
cyclohexyl acetic acid
FL/FR
toasted
acetyl propionyl
FL/FR
vanilla
ethyl vanillin propylene glycol acetal
FL/FR
vanillin propylene glycol acetal
FL/FR
vanillyl acetate
FL/FR
waxy
iso
amyl decanoate
FL/FR
para-
cresyl laurate
FL/FR
decanal (aldehyde C-10)
FL/FR
(E)-2-
decenal
FL/FR
dihydrojasmone lactone
FL/FR
ethyl octanoate
FL/FR
heptanoic acid
FL/FR
heptyl octanoate
FL/FR
2-
methyl heptanoic acid
FL/FR
2-
methyl undecanal (aldehyde C-12 mna)
FL/FR
myristic acid
FL/FR
2-
nonanol
FL/FR
octyl 2-furoate
FL
octyl butyrate
FL/FR
delta-
tetradecalactone
FL/FR
undecanoic acid
FL/FR
 
Potential Uses:
FLcheese
FLcream
FLdairy
 geranium
FRhop
FRoakmoss absolute replacer
FRorris
 solvents
 
Occurrence (nature, food, other):note
 ambrette seed concrete @ 0.10%
Data GC Search Trop Picture
 apple fruit
Search Trop Picture
 apple plant
Search Trop Picture
 banana fruit
Search Trop Picture
 bay laurel leaf
Search Trop Picture
 cacao bean seed
Search Trop Picture
 cassia plant
Search Trop Picture
 cayenne fruit
Search Trop Picture
 chamomile oil @ 0.04%
Data GC Search Picture
 cheese
Search PMC Picture
 cistus oil @ 1.6%
Data GC Search Trop Picture
 citrus fruits
Search PMC Picture
 dialium guineense wild.fruit oil france @ 11.40%
Data GC Search Trop Picture
 geranium
Search Trop Picture
 helichrysum arenarium (l.) moench oil hungary @ 6.90%
Data GC Search Trop Picture
 hop
Search Trop Picture
 hyssop plant
Search Trop Picture
 lavender
Search Trop Picture
 litsea cubeba
Search Trop Picture
 malpighia glabra l. fruit oil @ 0.20%
Data GC Search Trop Picture
 mandarin fruit
Search Trop Picture
 marjoram wild marjoram plant
Search Trop Picture
 mustard white mustard
Search Trop Picture
 oakmoss
Search Trop Picture
 oregano plant
Search Trop Picture
 orris
Search PMC Picture
 rice plant
Search Trop Picture
 rose
Search PMC Picture
 roselle fruit
Search Trop Picture
 roselle seed
Search Trop Picture
 rugula herb
Search Trop Picture
 soybean seed
Search Trop Picture
 star fruit oil cuba @ 0.10%
Data GC Search Trop Picture
 ulva rigida oil greece @ 1.60%
Data GC Search PMC Picture
 water mint shoot
Search Trop Picture
 witch hazel leaf oil @ 0.11%
Data GC Search Trop Picture
 
Synonyms:
 nonanoic acid
1-nonanoic acid
N-nonanoic acid
 nonanoic acid natural
 nonoic acid
N-nonoic acid
 nonylic acid
N-nonylic acid
1-octane carboxylic acid
 pelargic acid
 pelargonic acid
 

Articles:

PubMed:Acute toxicity and sublethal effects of gallic and pelargonic acids on the zebrafish Danio rerio.
PubMed:Vortex-assisted hollow fibre liquid-phase microextraction technique combined with high performance liquid chromatography-diode array detection for the determination of oestrogens in milk samples.
PubMed:Associative learning for host-induced fruit volatiles in Psyttalia concolor (Hymenoptera: Braconidae), a koinobiont parasitoid of tephritid flies.
PubMed:In vitro determination of volatile compound development during starter culture-controlled fermentation of Cucurbitaceae cotyledons.
PubMed:Combination of running-buffer-mediated extraction and polyamidoamine-dendrimer-assisted capillary electrophoresis for rapid and sensitive determination of free Fatty acids in edible oils.
PubMed:Seafood-like flavour obtained from the enzymatic hydrolysis of the protein by-products of seaweed (Gracilaria sp.).
PubMed:Comparative quantitative analysis of headspace volatiles and their association with BADH2 marker in non-basmati scented, basmati and non-scented rice (Oryza sativa L.) cultivars of India.
PubMed:Valproic acid and its derivatives enhanced estrogenic activity but not androgenic activity in a structure dependent manner.
PubMed:Profile of volatile organic compounds in exhaled breath changes as a result of gluten-free diet.
PubMed:Perfluorinated alkylated substances in vegetables collected in four European countries; occurrence and human exposure estimations.
PubMed:Analysis of irradiated cooked ham by direct introduction into the programmable temperature vaporizer of a multidimensional gas chromatography system.
PubMed:Modulation of protein fermentation does not affect fecal water toxicity: a randomized cross-over study in healthy subjects.
PubMed:Comparison of the effects of pelargonic acid vanillylamide and capsaicin on human vanilloid receptors.
PubMed:Characterization of the volatile profile of thistle honey using headspace solid-phase microextraction and gas chromatography-mass spectrometry.
PubMed:Effect of oxygen on volatile and sensory characteristics of Cabernet Sauvignon during secondary shelf life.
PubMed:Anti-complement activity of essential oils from red and black rice bran.
PubMed:One-procedure synthesis of capsiate from capsaicin by lipase-catalyzed dynamic transacylation.
PubMed:The use of a semiochemical bait to enhance exposure of Amblyomma variegatum (Acari: Ixodidae) to Metarhizium anisopliae (Ascomycota: Hypocreales).
PubMed:Antifeedants and feeding stimulants in bark extracts of ten woody non-host species of the pine weevil, Hylobius abietis.
PubMed:Defining the typical aroma of sherry vinegar: sensory and chemical approach.
PubMed:Effects of pork meat cut and packaging type on lipid oxidation and oxidative products during refrigerated storage (8 degrees C).
PubMed:Design and synthesis of a novel fluorescent reagent, 6-oxy-(ethylpiperazine)-9-(2'-methoxycarbonyl) fluorescein, for carboxylic acids and its application in food samples using high-performance liquid chromatography.
PubMed:Comparison of the volatile composition in thyme honeys from several origins in Greece.
PubMed:Valine pathway is more crucial than phenyl propanoid pathway in regulating capsaicin biosynthesis in Capsicum frutescens mill.
PubMed:Extract of the seed coat of Tamarindus indica inhibits nitric oxide production by murine macrophages in vitro and in vivo.
PubMed:Measurement of emissions from air pollution sources. 4. C1-C27 organic compounds from cooking with seed oils.
PubMed:Quantitative HPLC analysis of acids in Brazilian cachaƧas and various spirits using fluorescence detection of their 9-anthrylmethyl esters.
PubMed:Structure-activity relationships of (4-acylpyrrol-2-yl)alkanoic acids as inhibitors of the cytosolic phospholipase A2: variation of the substituents in positions 1, 3, and 5.
PubMed:Influence of carbon chain length on the hepatic effects of perfluorinated fatty acids. A 19F- and 31P-NMR investigation.
PubMed:Influence of selected fatty acids upon plaque formation and caries in the rat.
 
Notes:
k salt acts as cariostatic agent. Flavouring ingredient Nonanoic acid, also called pelargonic acid, is an organic compound composed of a nine-carbon chain terminating in a carboxylic acid with structural formula CH3(CH2)7COOH. Nonanoic acid forms esters—nonanoates. It is a clear, oily liquid with an unpleasant, rancid odor. Nonanoic acid is a fatty acid which occurs naturally as esters in the oil of pelargonium. Synthetic esters, such as methyl nonanoate, are used as flavorings. (Wikipedia)
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