| Identification | More | [Name]
METHYL NONANOATE | [CAS]
1731-84-6 | [Synonyms]
C9:0 METHYL ESTER
FEMA 2724
METHYL NONANOATE
METHYL NONYLATE
METHYL PELARGONATE
N-NONYLIC ACID METHYL ESTER
NONANOIC ACID METHYL ESTER
PELARGONIC ACID METHYL ESTER
RARECHEM AL BF 0167
Methyl n-nonanoate
METHYL NONANOATE 97+%
Methylpelargonate~Nonanoicacidmethylester
PELARGONIC ACID METHYL ESTER: 99.5%
Methyl Nonanoate [Standard Material]
Nonanoic acid methyl
Nonylic acid methyl ester | [EINECS(EC#)]
217-052-7 | [Molecular Formula]
C10H20O2 | [MDL Number]
MFCD00009569 | [Molecular Weight]
172.26 | [MOL File]
1731-84-6.mol |
| Chemical Properties | Back Directory | [Appearance]
Clear colorless liquid | [Melting point ]
30°C | [Boiling point ]
213-214 °C (lit.) | [density ]
0.875 g/mL at 25 °C(lit.)
| [FEMA ]
2724 | [refractive index ]
n20/D 1.421(lit.)
| [Fp ]
184 °F
| [storage temp. ]
−20°C | [solubility ]
Chloroform (Sparingly), Methanol (Slightly) | [form ]
Liquid | [color ]
Clear colorless | [Odor]
at 100.00 %. sweet fruity pear waxy tropical wine | [Odor Type]
fruity | [JECFA Number]
179 | [BRN ]
1754521 | [LogP]
3.90 | [Uses]
Perfumes, flavors, reference standard for gaschromatography, intermediate in organic synthesis,medical research. | [CAS DataBase Reference]
1731-84-6(CAS DataBase Reference) | [EPA Substance Registry System]
Nonanoic acid, methyl ester (1731-84-6) |
| Hazard Information | Back Directory | [Description]
Methyl nonanoate has a wine and coconut-like odor. Below
10 ppm, it has a sweet, coconut-like flavor. May be synthesized
by heating pelargonic acid with methyl alcohol in the presence of
concentrated sulfuric acid and subsequent rectification; or by
hydrogenation of 1,5-octadien-carboxylic acid methyl ester using
palladium chloride in methanol solution. | [Chemical Properties]
Clear colorless liquid | [Chemical Properties]
Methyl nonanoate has a wine and coconut-like odor. Below 10 ppm, it has a sweet, coconut-like flavor | [Occurrence]
Reported found in orris derivatives, apple, banana, blackberry, baked potato, blue cheeses, beef fat, hop oil, white
wine, starfruit, prickly pear, wort, Bourbon vanilla, mountain papaya, spineless monkey orange and rooibus tea (Aspalathus linearis) | [Definition]
ChEBI: A fatty acid methyl ester obtained from the formal condensation of methanol and nonanoic acid; a colourless liquid with a fruity odour, used in perfumes and flavours, and for medical research. | [Preparation]
By heating pelargonic acid with methyl alcohol in the presence of concentrated sulfuric acid and subsequent rectification;
or by hydrogenation of 1,5-octadien-carboxylic acid methyl ester using palladium chloride in methanol solution. | [Taste threshold values]
Taste characteristics at 1 to 10 ppm: winey, waxy, green, celery and pear with an unripe fruit nuance. | [Synthesis Reference(s)]
The Journal of Organic Chemistry, 54, p. 1213, 1989 DOI: 10.1021/jo00266a046
Tetrahedron Letters, 22, p. 4279, 1981 DOI: 10.1016/S0040-4039(01)82933-6 |
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