FlavScents AInsights Entry for (E)-2-nonen-1-yl acetate (CAS: 30418-89-4)
1. Identity & Chemical Information
- Common Name(s): (E)-2-nonen-1-yl acetate
- IUPAC Name: (E)-non-2-en-1-yl acetate
- CAS Number: 30418-89-4
- FEMA Number: Data not found
- Other Identifiers: FL number not clearly reported; CoE number not available; IFRA reference not specified
- Molecular Formula: C11H20O2
- Molecular Weight: 184.28 g/mol
(E)-2-nonen-1-yl acetate is an ester compound characterized by an acetate functional group attached to a nonenyl chain. The presence of the double bond in the (E)-configuration contributes to its distinct odor profile, which is relevant in both flavor and fragrance applications.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
(E)-2-nonen-1-yl acetate is known for its fruity, green, and slightly floral aroma, often described as reminiscent of pear or apple. Its odor intensity is moderate, providing a fresh and natural character to formulations. The compound is typically used as an impact note in both flavors and fragrances, enhancing the overall sensory experience by adding a crisp, fresh quality.
Taste and odor thresholds are not clearly reported in the literature, but its sensory role is primarily as a modifier and enhancer, contributing to the realism and complexity of the sensory profile.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
(E)-2-nonen-1-yl acetate is not widely reported as a natural constituent in many common food or plant sources. Its formation is typically associated with synthetic processes rather than natural biosynthesis. However, it can be considered for use in "natural flavor" or "natural fragrance" designations if derived from natural precursors through enzymatic or fermentation processes.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
(E)-2-nonen-1-yl acetate is utilized in various flavor categories, including fruit, green, and floral profiles. It serves as a functional component in flavor systems, providing a fresh, crisp note that enhances the authenticity of fruit flavors, particularly in pear and apple applications.
Typical use levels in finished food or beverage products range from 0.5 to 5 ppm, with variations depending on the desired intensity and product type. These values are industry-typical estimates, as specific documented ranges are not readily available. The compound is generally stable under typical food processing conditions, though it may be susceptible to hydrolysis under acidic conditions.
Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature
5. Use in Fragrances
In fragrance applications, (E)-2-nonen-1-yl acetate is used across various fragrance families, including fruity, green, and floral compositions. It acts as a modifier and impact note, contributing to the top and middle notes of a fragrance. Its volatility is moderate, allowing it to provide a lasting freshness without overwhelming other components.
Typical concentration ranges in fragrance formulations are qualitative, with usage levels adjusted based on the desired olfactory impact and product type. The compound is valued for its ability to impart a natural, fresh character to personal care and household products.
Citation hooks: FlavScents; IFRA; fragrance chemistry texts
6. Regulatory Status (Regional Overview)
- United States: Not explicitly listed in FEMA GRAS; assumed safe under general flavoring principles.
- European Union: Not specifically listed under Reg. (EC) No 1334/2008; assumed compliant under general flavoring guidelines.
- United Kingdom: Post-Brexit alignment with EU regulations; no specific divergence noted.
- Asia: Limited specific data for Japan, China, ASEAN; generally follows international flavoring standards.
- Latin America: Limited specific data for Brazil, MERCOSUR; generally follows international flavoring standards.
Explicit approvals are not well-documented, and harmonized assumptions are typically made based on international standards. Known uncertainties exist due to the lack of specific regional listings.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
- Oral Exposure: Data not found for ADI, TTC, or MSDI; generally considered safe at typical flavor use levels.
- Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for fragrance use.
- Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered.
Risk profiles may differ between food and fragrance applications, with fragrance use requiring more stringent safety assessments due to potential dermal and inhalation exposure.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
(E)-2-nonen-1-yl acetate is valued for its ability to impart a fresh, natural character to both flavors and fragrances. It synergizes well with other fruity and green notes, enhancing the overall sensory profile. Common formulation pitfalls include overuse, which can lead to an overpowering or artificial aroma. It is frequently under-used in applications where a subtle, fresh note is desired.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
The data on (E)-2-nonen-1-yl acetate is well-established in terms of its sensory profile and general use in flavors and fragrances. However, specific regulatory approvals and toxicological data are less documented, leading to reliance on industry-typical practices and assumptions.
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 2026-02-04 20:06:01 GMT (p2)