FlavScents AInsights Entry for Ethyl Nonanoate (CAS: 123-29-5)

1. Identity & Chemical Information

• Common Name(s): Ethyl Nonanoate
• IUPAC Name: Ethyl nonanoate
• CAS Number: 123-29-5
• FEMA Number: 2435
• Other Identifiers: FL No. 09.038
• Molecular Formula: C11H22O2
• Molecular Weight: 186.29 g/mol
• Functional Groups and Structure–Odor Relevance: Ethyl nonanoate is an ester, characterized by its fruity and waxy odor profile. The ester functional group is crucial for its olfactory properties, contributing to its use in flavor and fragrance formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl nonanoate is known for its pleasant fruity aroma, often described as resembling pear or apple with a waxy undertone. It is used to impart a fresh, fruity character in both flavors and fragrances. The intensity of its odor is moderate, making it suitable as a background note or a modifier in complex formulations. Specific taste and odor thresholds are not clearly reported, but it is typically used in low concentrations due to its potent sensory impact.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl nonanoate occurs naturally in various fruits, including apples and pears, contributing to their characteristic aromas. It can be formed through esterification processes, where nonanoic acid reacts with ethanol. This compound is often used in products labeled as "natural flavor" due to its presence in natural sources.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Ethyl nonanoate is utilized in a variety of flavor categories, including fruit, dairy, and confectionery. It serves as an impact note, providing a fresh, fruity aroma that enhances the overall flavor profile. Typical use levels in finished food or beverages range from 0.1 to 5 ppm, depending on the desired intensity and application. It is relatively stable under normal processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, ethyl nonanoate is used across several fragrance families, including fruity, floral, and gourmand. It acts as a modifier or impact note, contributing to the top and middle notes of a fragrance composition. Typical concentration ranges are from trace amounts to 0.5%, depending on the product type and desired effect. Its volatility allows it to contribute to the initial impression of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Recognized as GRAS by FEMA for flavor use.
• European Union: Listed under Regulation (EC) No 1334/2008 with FL number 09.038.
• United Kingdom: Aligns with EU regulations post-Brexit.
• Asia: Approved for use in Japan and China, with specific regulations varying by country.
• Latin America: Generally accepted in Brazil and MERCOSUR countries, though specific regulations should be consulted.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Ethyl nonanoate is considered safe for use in food and fragrance applications at typical exposure levels. For oral exposure, it has a high margin of safety with no specific ADI established, but it is used within industry-typical limits. Dermal exposure in fragrances is generally safe, with low potential for irritation or sensitization. Inhalation exposure is minimal due to its low volatility, but occupational exposure should be monitored in manufacturing settings.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Ethyl nonanoate is valued for its ability to impart a fresh, fruity character to both flavors and fragrances. It synergizes well with other esters and fruity notes, enhancing the overall profile. Formulators should be cautious of its potency, as overuse can lead to an overpowering aroma. It is often underutilized in complex formulations where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

Data on ethyl nonanoate is well-established, with comprehensive sensory and regulatory information available. While specific numeric thresholds are not always reported, industry practices provide reliable guidance. Known data gaps include detailed toxicological studies, though existing data supports its safe use.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-10-27 20:14:35 GMT (p2)