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W278430

Nonanoic acid

natural, 98%, FG

Synonyme(s) :

Acid C9, Pelargonic acid

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A propos de cet article

Formule linéaire :
CH3(CH2)7COOH
Numéro CAS:
112-05-0
Poids moléculaire :
158.24
Flavis number:
8.029
PubChem Substance ID:
329830532
UNSPSC Code:
12164502
FEMA Number:
2784
NACRES:
NA.21
EC Number:
203-931-2
MDL number:
MFCD00004433
Beilstein/REAXYS Number:
1752351
Organoleptic:
cheesy; waxy; tallow
Grade:
FG, Fragrance grade, Halal, Kosher, natural
Biological source:
Olea europaea
Agency:
follows IFRA guidelines, meets purity specifications of JECFA
Food allergen:
no known allergens
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Quality Level

300

biological source

Olea europaea

grade

FG, Fragrance grade, Halal, Kosher, natural

agency

follows IFRA guidelines, meets purity specifications of JECFA

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FDA 21 CFR 173.315, FDA 21 CFR 178.1010

vapor density

5.5 (vs air)

vapor pressure

<0.1 mmHg ( 20 °C)

assay

98%

expl. lim.

9 %

refractive index

n20/D 1.432 (lit.)

bp

268-269 °C (lit.)

mp

9 °C (lit.)

density

0.906 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

organoleptic

cheesy; waxy; tallow

SMILES string

CCCCCCCCC(O)=O

InChI

1S/C9H18O2/c1-2-3-4-5-6-7-8-9(10)11/h2-8H2,1H3,(H,10,11)

InChI key

FBUKVWPVBMHYJY-UHFFFAOYSA-N

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pictograms

Exclamation mark
GHS07

signalword

Warning

Classe de stockage

10 - Combustible liquids

flash_point_f

278.6 °F - Pensky-Martens closed cup

flash_point_c

137 °C - Pensky-Martens closed cup

Hazard Classifications

Aquatic Chronic 3 - Eye Irrit. 2 - Skin Irrit. 2

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Certificats d'analyse (COA)

Lot/Batch Number
SHBQ4393
SHBP4273
SHBN1045
SHBN0101
SHBM7876

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Consulter la Bibliothèque de documents

Wilbur Johnson et al.
International journal of toxicology, 30(6 Suppl), 228S-269S (2012-01-25)
Pelargonic acid and its esters function as skin-conditioning agents in cosmetics. Molecular weight (mw) and octanol-water partition coefficient data suggest that dermal penetration is possible. The biohandling of branched-chain fatty acids is not the same as for straight-chain fatty acids
Jan E Wahlberg et al.
Contact dermatitis, 49(3), 117-123 (2003-12-18)
Irritant contact dermatitis is defined as a non-immunological skin reaction following exposure to various chemical, mechanical and physical factors. It is known that the skin response to irritants depends on the irritant applied and differs between chemically different irritants. Sodium
J Wang et al.
Journal of dairy science, 104(2), 1576-1590 (2020-12-29)
To determine the odor-active compounds in Cheddar cheeses with different ripening times (6, 10, and 14 mo), 39 potent odorants of Cheddar cheeses were identified with a flavor dilution factor range between 1 and 512 by aroma extract dilution analysis.
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