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

1-nonen-3-one
hexyl vinyl ketone

Supplier Sponsors

Name:non-1-en-3-one
CAS Number: 24415-26-7Picture of molecule3D/inchi
Nikkaji Web:J444.649F
MDL:MFCD00053145
XlogP3:3.00 (est)
Molecular Weight:140.22572000
Formula:C9 H16 O
NMR Predictor:Predict (works with chrome or firefox)
Category:flavoring 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
FLAVIS Number:07.210 (Old)
DG SANTE Food Flavourings:07.210 1-nonen-3-one
 
Physical Properties:
Appearance:colorless clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.82600 to 0.83000 @ 25.00 °C.
Pounds per Gallon - (est).: 6.873 to 6.906
Refractive Index:1.43600 to 1.44200 @ 20.00 °C.
Boiling Point: 198.00 to 200.00 °C. @ 760.00 mm Hg
Vapor Pressure:0.355000 mm/Hg @ 25.00 °C. (est)
Flash Point: 161.00 °F. TCC ( 71.67 °C. )
logP (o/w): 2.690 (est)
Soluble in:
 water, 299.4 mg/L @ 25 °C (est)
 
Organoleptic Properties:
Odor Type: pungent
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
pungent mushroom
Odor Description:at 1.00 % in dipropylene glycol. pungent mushroom
Odor and/or flavor descriptions from others (if found).
 
Cosmetic Information:
None found
 
Suppliers:
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the Chemical Sources Association
 
Safety Information:
 
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.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavoring agents
Recommendation for 1-nonen-3-one usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.0012 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 1600 (μg/person/day)
Threshold of Concern:540 (μg/person/day)
Structure Class: II
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 3.0000015.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 2.0000010.00000
Edible ices, including sherbet and sorbet (03.0): 3.0000010.00000
Processed fruit (04.1): 2.0000010.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 4.0000020.00000
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 2.0000010.00000
Bakery wares (07.0): 5.0000025.00000
Meat and meat products, including poultry and game (08.0): 1.000005.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 1.000005.00000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 2.0000010.00000
Foodstuffs intended for particular nutritional uses (13.0): 3.0000015.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 2.0000010.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 4.0000020.00000
Ready-to-eat savouries (15.0): 5.0000025.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 2.0000010.00000
 
Safety References:
European Food Safety Athority(efsa):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on Flavouring Group Evaluation 205 (FGE.205): Consideration of genotoxicity data on representatives for 13 a,-unsaturated aliphatic ketones with terminal double bonds and precursors from chemical subgroup 1.2.2 of FGE.19 by EFSA
View page or View pdf

Scientific opinion of Flavouring Group Evaluation 205 Revision 1 (FGE.205Rev1): consideration of genotoxicity data on representatives for 13 a,-unsaturated aliphatic ketones with terminal double bonds and precursors from chemical subgroup 1.2.2 of FGE.19
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 7, Revision 5 (FGE.07Rev5): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5
View page or View pdf

EPI System: View
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :181106
National Institute of Allergy and Infectious Diseases:Data
non-1-en-3-one
Chemidplus:0024415267
 
References:
 non-1-en-3-one
NIST Chemistry WebBook:Search Inchi
Pubchem (cid):181106
Pubchem (sid):135160218
Flavornet:24415-26-7
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
HMDB (The Human Metabolome Database):Search
FooDB:FDB029669
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
aldehydic
iso
butyraldehyde
FL/FR
balsamic
(E)-
benzyl tiglate
FL/FR
cheesy
iso
valeric acid
FL/FR
creamy
butyl lactate
FL/FR
earthy
dibenzyl ether
FL/FR
1-
nonen-3-ol
FL/FR
3-
octanol
FL/FR
1-
octen-3-one
FL/FR
fatty
(E)-2-
decenal
FL/FR
fermented
iso
amyl alcohol
FL/FR
butyl laevo-lactate
FL/FR
floral
nonyl octanoate
FL/FR
octyl acetate
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
fruity
iso
butyl-3-(methyl thio) butyrate
FL/FR
cherry pentenoate
FL/FR
octyl propionate
FL/FR
fungal
1-
decen-3-ol
FL/FR
methyl 2-furoate
FL/FR
green
(Z)-3-
hexen-1-yl tiglate
FL/FR
4-
hexenol
FL/FR
(Z)-
leaf acetal
FL/FR
melon acetal
FL/FR
2-
pentenal
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
herbal
3-
heptanol
FL/FR
3-
octanone
FL/FR
honey
phenethyl furoate
FL/FR
minty
laevo-
piperitone
FL/FR
mushroom
3-
octen-2-ol
FL/FR
(R)-1-
octen-3-ol
FL/FR
1-
octen-3-yl butyrate
FL/FR
nutty
filbert heptenone
FL/FR
phenolic
meta-
cresyl acetate
FL/FR
thujonic
cistus cyclohexanone
FL/FR
waxy
methyl laurate
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
woody
beta-
terpineol
FL/FR
yeasty
2-
octen-4-one
FL/FR
For Flavor
No flavor group found for these
allyl alcohol
FL
butyl isothiocyanate
FL
iso
butyl-3-(methyl thio) butyrate
FL/FR
cistus cyclohexanone
FL/FR
S-
ethyl 2-acetyl aminoethane thioate
FL
ethyl isothiocyanate
FL
3-
heptanol
FL/FR
iso
mesityl oxide
FL
methyl methane thiosulfonate
FL
tris(
methyl thio) methane
FL
4-
methyl valeric acid
FL
nonyl octanoate
FL/FR
(E)-2-
penten-1-ol
FL
2-
pentenal
FL/FR
2-
pentyl-1-buten-3-one
FL
phenethyl furoate
FL/FR
beta-
terpineol
FL/FR
4-
mercapto-2-pentanone 1% in acetoin
FL
aldehydic
aldehydic
iso
butyraldehyde
FL/FR
alliaceous
truffle sulfide
FL
balsamic
(E)-
benzyl tiglate
FL/FR
buttery
butyl laevo-lactate
FL/FR
caramellic
methyl 2-furoate
FL/FR
cheesy
iso
valeric acid
FL/FR
dairy
butyl lactate
FL/FR
earthy
1-
decen-3-ol
FL/FR
1-
nonen-3-ol
FL/FR
1,8-
octane dithiol
FL
1-
octen-3-one
FL/FR
estery
octyl propionate
FL/FR
fatty
dimethyl sulfoxide
FL
fermented
methyl thio isovalerate
FL
fruity
cherry pentenoate
FL/FR
dibenzyl ether
FL/FR
2-
phenyl propionaldehyde dimethyl acetal
FL/FR
fusel
iso
amyl alcohol
FL/FR
green
(Z)-3-
hexen-1-yl tiglate
FL/FR
(Z)-
leaf acetal
FL/FR
melon acetal
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
metallic
4-
hexenol
FL/FR
minty
laevo-
piperitone
FL/FR
mushroom
methional diethyl acetal
FL
3-
octanone
FL/FR
3-
octen-2-ol
FL/FR
(R)-1-
octen-3-ol
FL/FR
1-
octen-3-yl butyrate
FL/FR
musty
3-
octanol
FL/FR
propionaldehyde
FL
nutty
filbert heptenone
FL/FR
phenolic
meta-
cresyl acetate
FL/FR
sulfurous
1-(
methyl thio)-2-butanone
FL
2-
naphthyl mercaptan
FL
onion oleoresin
FL
2,4,6-
trithiaheptane 10% in triacetin
FL
sweet
acetone alcohol
FL
vegetable
2-
octen-4-one
FL/FR
waxy
(E)-2-
decenal
FL/FR
methyl laurate
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
octyl 2-furoate
FL
octyl acetate
FL/FR
 
Potential Uses:
FLmushroom
 
Occurrence (nature, food, other):note
 coffee
Search PMC Picture
 ham
PbMd Search PMC Picture
 milk
Search PMC Picture
 yogurt
Search Picture
 
Synonyms:
 hexyl vinyl ketone
 hexylvinyl ketone
 non-1-en-3-one
 

Articles:

PubMed:Identification of impact odorants contributing to fresh mushroom off-flavor in wines: incidence of their reactivity with nitrogen compounds on the decrease of the olfactory defect.
PubMed:Aroma components of American country ham.
PubMed:Minor sesquiterpenes with new carbon skeletons from the brown alga Dictyopteris divaricata.
PubMed:Identification of metallic-smelling 1-octen-3-one and 1-nonen-3-one from solutions of ferrous sulfate.
PubMed:Norsesquiterpenes from the brown alga Dictyopteris divaricata.
PubMed:Gas chromatography-olfactometry and chemical quantitative study of the aroma of six premium quality spanish aged red wines.
PubMed:Identification of character impact odorants of different soybean lecithins.
PubMed:Quantification and sensory studies of character impact odorants of different soybean lecithins.
PubMed:Some effects of 1-(2,4-Dichlorophenyl)-4-dimethylamino-methyl-1-nonen-3-one hydrochloride on Escherichia coli GK-19.
PubMed:Synthesis and evaluation of some alkoxy-, chloro-, and acyloxy-conjugated styryl ketones against P-388 lymphocytic leukemia and an examination of the metabolism and toxicological effects of 1-(m-ethoxymethyloxyphenyl)-1-nonen-3-one in rats.
PubMed:Effect of 4-dimethylaminomethyl-1-(3-hydroxyphenyl)-1-nonen-3-one hydrochloride and related compounds on respiration in rat liver mitochondria.
PubMed:Evaluation of 1-(3,4-dichlorophenyl)-4-dimethylaminomethyl-1-nonen-3-one hydrochloride effect on nucleic acid and protein syntheses using murine leukemia L-1210 cells.
PubMed:Synthesis of oximes, aziridines, and allyl alcohols derived from substituted 1-phenyl-1-nonen-3-ones as potential cytotoxic and antitumor agents.
 
Notes:
Flavouring compound [Flavornet]
Please share your Comments.
Email Address:
Top of Page Home
Copyright © 1980-2018 The Good Scents Company (tgsc) ™ Disclaimer Privacy Policy