FlavScents AInsights Entry: 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: 2442
• Other Identifiers: FL No. 09.038
• Molecular Formula: C11H22O2
• Molecular Weight: 186.29 g/mol

Ethyl nonanoate is an ester formed from nonanoic acid and ethanol. It is characterized by its fruity and waxy odor, which is attributed to its ester functional group. This compound is often used in flavor and fragrance formulations due to its pleasant aroma and ability to blend well with other materials.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Ethyl nonanoate is known for its fruity, waxy, and slightly floral odor profile. It is often described as having a sweet, fruity aroma reminiscent of apples and pears. The compound is used as an impact note in flavor formulations, providing a fresh and fruity character. Its odor threshold is relatively low, making it effective even at minimal concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Ethyl nonanoate naturally occurs in various fruits, including apples and pears, contributing to their characteristic aroma. It can also be formed through the esterification of nonanoic acid with ethanol, a common reaction in both natural and synthetic processes. 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 widely used in the flavor industry, particularly in fruit-flavored products such as apple, pear, and tropical fruit formulations. It serves as an impact note, enhancing the fruity character of the flavor profile. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and the specific application. It is generally stable under typical 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 in various fragrance families, including fruity, floral, and gourmand. It acts as a modifier, adding a fresh and fruity note to the fragrance composition. Typical concentration ranges in perfumes and personal care products are from trace amounts up to 0.5%. Due to its volatility, it contributes primarily to the top and middle notes of a fragrance.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Ethyl nonanoate is approved for use as a flavoring agent under FEMA GRAS status.
• European Union: It is listed under Regulation (EC) No 1334/2008 with FL number 09.038.
• United Kingdom: Post-Brexit regulations align with the EU standards for flavoring substances.
• Asia: In Japan and China, ethyl nonanoate is permitted for use in food flavors, subject to local regulations.
• Latin America: Countries like Brazil and members of MERCOSUR recognize ethyl nonanoate under harmonized flavor regulations.

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.

• Oral Exposure: The compound has a high margin of safety when used as a flavoring agent, with no adverse effects reported at typical use levels.
• Dermal Exposure: It is not known to cause irritation or sensitization in fragrance applications, aligning with IFRA guidelines.
• Inhalation Exposure: Due to its volatility, inhalation exposure is possible, but no significant occupational hazards have been identified.

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 compounds, enhancing the overall aroma profile. Formulators should be cautious of its volatility and potential degradation under extreme conditions. It is often under-used in complex formulations where its subtlety can be overshadowed by more dominant notes.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on ethyl nonanoate is well-established, with comprehensive documentation available from authoritative sources. While industry practices are generally consistent, some variability in use levels and regulatory interpretations may exist. No significant data gaps or ambiguities have been identified.

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 2026-02-06 23:26:08 GMT (p2)