nonanoic acid
pelargonic acid
 
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)
  • Lluch Essence
    • Lluch Essence S.L.
      A family company dedicated to sales and distribution
      Flexibility, availability, price and quality.
      Flexibility, availability, price and quality make LLUCH ESSENCE S.L. one of Europe’s references when it comes to essential oils and aroma chemicals, and it is now well known all around the world.
      Email: Info
      Voice: 34 93 379 38 49
      Fax: 34 93 370 65 04
      Linkedin
      Product(s):
      PELARGONIC ACID
       
  • Moellhausen
    • Moellhausen S.P.A.
      THE CHEMISTRY OF EMOTIONS
      Innovation and commitment in the name of excellence.
      After 50 years in business, Moellhausen stands out as one of the world’s leading family-run companies in the industry of flavors and fragrances, raw materials, and specialties. My personal history is inextricably bound to that of the company, and I continue to dedicate all my energy to it along with our partners and collaborators who have supported us thus far with dedication, passion, love, and experience. Continuous investments and a professionalism aimed at achieving the highest levels of performance in service and quality, along with that same dedication, passion, love, and experience, have together enabled us to reach the absolute avant-garde level that characterizes Moellhausen today, recognized worldwide for its modernity, innovation, creativity, and respect for the environment and the safety and rights of those who work with us. As President and CEO of the company for 32 years, I offer a well-deserved thank you to all of our numerous customers, suppliers, employees, and company friends for helping to sustain our unstoppable and honorable growth. And it is with the support of all of our stakeholders that we will confidently continue to pursue our commitment to further advancing the excellence that our industry demands.
      Voice: +39 039.685.6262
      Fax: +39 039.685.6263
      Linkedin
      A network of knowledge to grow together
      Sustainability is at the foundation of a
      Pervasive technology and total control
      Product(s):
      1000579 NONOIC ACID - PELARGONIC
       
  • Penta International
    • Penta International Corporation
      Chemistry innovation
      At Penta, our products and services help businesses do business better.
      For over 30 years, Penta Manufacturing Company has played a growing role in worldwide chemistry innovations and applications. As an industry leader, Penta continues to pioneer chemistry-based solutions for practically every area of commerce. Our products and expertise have helped fuel technical advances in dozens of commercial applications including flavoring, coloring, fragrances and chemical processes.
      US Email: Technical Services
      US Email: Sales
      US Voice: (973) 740-2300
      US Fax: (973) 740-1839
      Product(s):
      16-06200 PELARGONIC ACID, Kosher
       
  • Prodasynth
    • Prodasynth
      Made in Grasse
      Chemical specialist in manufacturing, distributing and sourcing of tailor-made ingredients for the Flavour & Fragrance industry.
      Today we are also proud to say, we have created an important range of Natural Molecules which can be found in our Raw Material Compendium. The versatility of our small but efficient structure is one of our main strengths when trying to fulfill our clients' requirements.
      Email: Info:
      Email: Karine Cohen
      Voice: (33) 4 93 09 00 11
      Fax: (33) 4 22 13 07 38
      New Catalog
      Products List: View
      Product(s):
      NONANOIC ACID > 96%; 2-METHYLOCTANOIC ACID < 3,5%; SUM > 98,5%
       
  • Sigma-Aldrich
    • Sigma-Aldrich
      Complete Supply Chain
      The perfect blend of products and services that bring your creativity to life.
      Sigma-Aldrich is a leading Life Science and High Technology company dedicated to providing high-quality, safe and certified flavor ingredients with transparent and easily accessible documentation to customers around the globe. Sigma-Aldrich also provides a suite of analytical tools that allow food analysts to simplify sample preparation, cleanup and analysis steps, while increasing sensitivity to trace ingredients and harmful substances to meet regulations and quality standards.
      Email: Information
      US Email: Sales
      US Voice: 800-244-1173
      US Fax: 800-368-4661
      Facebook
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      Linkedin
      Certified Food Grade Products
      Product(s):
      W278408 Nonanoic acid, ≥96%, FG
      SDS
      W278430 Nonanoic acid, natural, 98%, FG
      SDS
       
  • SRS Aromatics
    • SRS Aromatics Ltd
      For over 25 years
      Bringing flavour and fragrance into your world.
      As suppliers / distributors of ingredients to the fragrance and flavour industries, our goal is to provide high quality materials at competitive prices with an exceptional level of service. Established in 1984, SRS Aromatics Ltd is an independent family owned business which has become very well-respected within the fragrance and flavour industry as a reliable and trustworthy partner. Over the years this has allowed the company to develop strong relationships with many global manufacturers; several of whom we represent in the UK. A core aim of our business is to work extremely closely with both our suppliers and customers to maximise service levels with minimum disruption to supply.
      Email: Info
      Email: Sales
      Voice: +44 (0) 1284 704076
      Fax: +44 (0) 1284 760819
      Twitter
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      News
      Product(s):
      PELARGONIC ACID
       
  • Taytonn
    • TAYTONN PTE LTD
      Supplying Asia Pacific
      We fully understand the demands of the F&F industry and we endeavour to supply quality products, with ready availability and a personalised service.
      Since 2001 TAYTONN has been distributing key ingredients to the Fragrance and Flavor industry in Asia. We work closely with customers, principals and vendors. Together we forecast demand and match it with supply of aroma chemicals, essential oils and natural isolates & extracts. Sourced from around the world, our F&F ingredient inventory in Singapore is ready to ship to any location in Asia and beyond. Time and again, we help our principals introduce new discoveries to the F&F market - stimulating creativity and bringing value added proposition to our customers.
      Email: Info
      Email: Sales
      Voice: + 65 - 6861 8113
      Fax: + 65 - 6861 8115
      Product(s):
      Nonanoic Acid
       
  • Ernesto Ventós
  • Vigon International
    • Vigon International, Inc.
      Passion for Simplicity
      Manufacturer and supplier of high quality flavor and fragrance ingredients.
      The growth and success of Vigon is due in large part to a unique corporate concept that Vigon has developed and established within the industry: Creative Partnerships. This partnership concept has been and continues to be the foundation and guiding principle for all of Vigon's activities.
      US Email: Sales
      US Voice: 570-476-6300
      US Fax: 570-476-1110
      Facebook
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      Newsletter
      Blog
      Products List: View
      Product(s):
      503887 Pelargonic Acid
       
Synonyms   Articles   Notes   Search
    Flavor Demo Formulas
nonanoic acid (Click)
CAS Number: 112-05-0Picture of molecule
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 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.
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: colorless to pale yellow clear oily liquid (est)
Assay: 96.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.90600 @  25.00 °C.
Refractive Index: 1.43190 @  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
Synonyms   Articles   Notes   Search   Top
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)
 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)
  
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
solvents
Synonyms   Articles   Notes   Search   Top
Suppliers:
Advanced Biotech
NONANOIC ACID NATURAL
92% min.
Odor: Faint tallow
Berjé
Pelargonic Acid
Happening at Berje
Ernesto Ventós
NONANOIC ACID
Odor: CHEESE, DIRTY, WAX
Excellentia International
Pelargonic Acid (Nonanoic Acid) Natural
Frutarom
NONANOIC ACID
≥96.00%, NI, Kosher
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
CROP CALENDAR
Lluch Essence
PELARGONIC ACID
Moellhausen
NONOIC ACID - PELARGONIC
Mosselman
Pelargonic Acid
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
Taytonn
Nonanoic Acid
Odor: Cheese, Dairy Products, Fatty, Waxy
Vigon International
Pelargonic Acid
Synonyms   Articles   Notes   Search   Top
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
Synonyms   Articles   Notes   Search   Top
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
Click here to view publication 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: --
Synonyms   Articles   Notes   Search   Top
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
Synonyms   Articles   Notes   Search   Top
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
Synonyms   Articles   Notes   Search   Top
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
Read: Under the conditions of intended use - New developments in the FEMA GRAS program and the safety assessment of flavor ingredients
Read: A GRAS assessment program for flavor ingredients
Read: Sensory testing for flavorings with modifying properties. Food Technology
Read: Criteria for the safety evaluation of flavoring substances
Read: A procedure for the safety evaluation of natural flavor complexes used as ingredients in food: essential oils
Read: FEMA Expert Panel: 30 Years of safety evaluation for the flavor industry
Read: Consumption ratio and food predominance of flavoring materials
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)
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
For Odor
No odor group found for these
6-methyl-2-heptanol 
acidic
isobutyric acidFL/FR
 cyclohexyl acetic acidFL/FR
2-ethyl butyric acidFL/FR
2-methyl butyric acidFL/FR
aldehydic
 acetyl nonyrylFL/FR
 decanal (aldehyde C-10)FL/FR
2-methyl undecanal (aldehyde C-12 mna)FL/FR
buttery
 acetoinFL/FR
 acetyl propionylFL/FR
 butyl butyryl lactateFL/FR
2,3-heptane dioneFL/FR
caramellic
 levulinic acidFL/FR
cheesy
 butyric acidFL/FR
 heptanoic acidFL/FR
2-methyl hexanoic acidFL/FR
S-(methyl thio) butyrateFL/FR
2-methyl valeric acidFL/FR
2-methyl-2-hexenoic acidFR
isovaleric acidFL/FR
citrus
(E)-4-decenalFL/FR
coconut
 coconut decanone methylFR
delta-decalactoneFL/FR
gamma-nonalactone (aldehyde C-18 (so-called))FL/FR
gamma-octalactoneFL/FR
delta-octalactoneFL/FR
delta-undecalactoneFL/FR
3-heptyl dihydro-5-methyl-2(3H)-furanoneFL/FR
para-vanillic acidFL/FR
para-vanillyl alcoholFL/FR
 veratraldehydeFL/FR
earthy
2-ethyl fencholFL/FR
 geosminFL/FR
(±)-geosminFL/FR
2-octanoneFL/FR
fatty
(Z)-dairy lactoneFL/FR
(E)-2-decenalFL/FR
 ethyl undecylenateFL/FR
 hexanoic acidFL/FR
delta-juniper lactoneFL/FR
4-methyl octanoic acidFL/FR
 octanoic acidFL/FR
floral
para-cresyl laurateFL/FR
 dihydrojasmone lactoneFL/FR
 dimethyl octanolFL/FR
 jasmin pyranoneFL/FR
para-methyl acetophenoneFL/FR
fresh
10-undecen-1-yl acetateFL/FR
fruity
isoamyl decanoateFL/FR
 cyclohexyl carboxylic acidFL/FR
 decyl butyrateFL/FR
 filbert hexenoneFL/FR
4-heptanoneFL/FR
 methyl (Z)-5-octenoateFL/FR
 methyl 4-methyl valerateFL/FR
2-methyl butyl isovalerateFL/FR
 octyl butyrateFL/FR
 prenyl hexanoateFL/FR
 sorbyl butyrateFL/FR
(E,E)-sorbyl butyrateFL/FR
green
isobutyl methyl ketoneFL/FR
 cilantro leaf oilFL/FR
 ethyl (E)-4-decenoateFL/FR
 heptanal dimethyl acetalFL/FR
 heptyl formateFL/FR
(E)-2-hexenalFL/FR
herbal
2-dodecenalFL/FR
musk
isoambrettolideFL/FR
nutty
 nutty quinoxalineFL/FR
oily
 butter acidsFL/FR
tonka
 octahydrocoumarinFL/FR
vanilla
 ethyl vanillin propylene glycol acetalFL/FR
 vanillin propylene glycol acetalFL/FR
 vanillyl acetateFL/FR
waxy
 ethyl octanoateFL/FR
 heptyl octanoateFL/FR
2-methyl heptanoic acidFL/FR
 myristic acidFL/FR
2-nonanolFL/FR
delta-tetradecalactoneFL/FR
2-tridecanoneFL/FR
 undecanoic acidFL/FR
 
For Flavor
 
No flavor group found for these
isobutyric acidFL/FR
2,5-dithiahexaneFL
 ethyl cyclohexyl carboxylateFL
 geosminFL/FR
(±)-geosminFL/FR
(E,E)-2,4-heptadien-1-olFL
 heptanal 2,3-butane diol acetalFL
(Z)-3-hexenoic acidFL
S-methyl 4-methyl pentane thioateFL
3-methyl crotonic acidFL
5-methyl hexanoic acidFL
S-methyl thiopropionateFL
4-methyl valeric acidFL
 prenyl hexanoateFL/FR
(E,E)-sorbyl butyrateFL/FR
3-(methyl thio) methyl thiopheneFL
acidic
2-ethyl butyric acidFL/FR
 levulinic acidFL/FR
aldehydic
 acetyl nonyrylFL/FR
bitter
 glyceryl tributyrateFL
buttery
2,3-heptane dioneFL/FR
2-methyl valeric acidFL/FR
(E)-2-pentenoic acidFL
delta-tetradecalactoneFL/FR
cheesy
 ammonium isovalerate 30% in pgFL
 hexanoic acidFL/FR
isovaleric acidFL/FR
citrus
 cilantro leaf oilFL/FR
coconut
isoambrettolideFL/FR
delta-decalactoneFL/FR
 massoia bark oil CO2 extractFL
gamma-nonalactone (aldehyde C-18 (so-called))FL/FR
 octahydrocoumarinFL/FR
delta-octalactoneFL/FR
creamy
 acetoinFL/FR
 acetoin butyrateFL
 butyl butyryl lactateFL/FR
 jasmin pyranoneFL/FR
para-methyl acetophenoneFL/FR
2-methyl-4-pentenoic acidFL
delta-undecalactoneFL/FR
para-vanillic acidFL/FR
para-vanillyl alcoholFL/FR
 veratraldehydeFL/FR
dairy
 methyl (Z)-5-octenoateFL/FR
2-octanoneFL/FR
4-pentenoic acidFL
earthy
2-ethyl fencholFL/FR
fatty
 butter acidsFL/FR
(Z)-dairy lactoneFL/FR
 dimethyl octanolFL/FR
 dimethyl sulfoxideFL
(E,E)-2,4-dodecadienalFL
2-dodecenalFL/FR
 ethyl (E)-4-decenoateFL/FR
 ethyl undecylenateFL/FR
 heptyl formateFL/FR
delta-juniper lactoneFL/FR
4-methyl octanoic acidFL/FR
(E)-2-octenoic acidFL
2-tridecanoneFL/FR
(E,E)-2,4-undecadienalFL
fermented
 methyl thio isovalerateFL
fruity
isoamyl decanoateFL/FR
 cyclohexyl carboxylic acidFL/FR
 decyl butyrateFL/FR
 filbert hexenoneFL/FR
4-heptanoneFL/FR
3-heptyl dihydro-5-methyl-2(3H)-furanoneFL/FR
 methyl 4-methyl valerateFL/FR
2-methyl butyl isovalerateFL/FR
2-methyl butyric acidFL/FR
 sorbyl butyrateFL/FR
greasy
10-undecen-1-yl acetateFL/FR
green
isobutyl methyl ketoneFL/FR
 heptanal dimethyl acetalFL/FR
(E)-2-hexenalFL/FR
lactonic
gamma-octalactoneFL/FR
meaty
2-methyl 3-(methyl thio) furanFL
musty
S-(methyl thio) butyrateFL/FR
nutty
 nutty quinoxalineFL/FR
oily
2-methyl hexanoic acidFL/FR
ripe
(E)-4-decenalFL/FR
soapy
 octanoic acidFL/FR
sour
 butyric acidFL/FR
2,4-dimethyl-2-pentenoic acidFL
3-methyl valeric acidFL
sulfurous
 methyl 4-(methyl thio) butyrateFL
 methyl thioacetateFL
sweet
 cyclohexyl acetic acidFL/FR
toasted
 acetyl propionylFL/FR
vanilla
 ethyl vanillin propylene glycol acetalFL/FR
 vanillin propylene glycol acetalFL/FR
 vanillyl acetateFL/FR
waxy
para-cresyl laurateFL/FR
 decanal (aldehyde C-10)FL/FR
(E)-2-decenalFL/FR
 dihydrojasmone lactoneFL/FR
 ethyl octanoateFL/FR
 heptanoic acidFL/FR
 heptyl octanoateFL/FR
2-methyl heptanoic acidFL/FR
2-methyl undecanal (aldehyde C-12 mna)FL/FR
6-methyl-2-heptanol 
 myristic acidFL/FR
2-nonanolFL/FR
 octyl 2-furoateFL
 octyl butyrateFL/FR
 undecanoic acidFL/FR
 
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Potential Uses:
 cheeseFL
 creamFL
 dairyFL
 geranium 
 hops houblonFL/FR
 oakmoss mousse de chene 
 orris iris 
 solvents 
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Occurrence (nature, food, other): note
 ambrette seed concrete @ 0.10%
Data  GC  Search Trop  Picture
 apple fruit
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 apple plant
Search Trop  Picture
 banana fruit
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 bay laurel leaf
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 cacao bean seed
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 cassia plant
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 cayenne fruit
Search Trop  Picture
 chamomile oil @ 0.04%
Data  GC  Search  Picture
 cheese
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 cistus oil @ 1.6%
Data  GC  Search Trop  Picture
 citrus fruits
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 dialium guineense wild.fruit oil france @ 11.40%
Data  GC  Search Trop  Picture
 geranium
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 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
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 orris
Search  Picture
 rice plant
Search Trop  Picture
 rose
Search  Picture
 roselle fruit
Search Trop  Picture
 roselle seed
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 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
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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
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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.
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