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Methyl nonanoate

analytical standard

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Synonym(s):
Methyl pelargonate, Nonanoic acid methyl ester
Linear Formula:
CH3(CH2)7COOCH3
CAS Number:
1731-84-6
Molecular Weight:
172.26
Beilstein:
1754521
EC Number:
217-052-7
MDL number:
MFCD00009569
UNSPSC Code:
85151701
PubChem Substance ID:
329767072
NACRES:
NA.24

grade

analytical standard

Quality Level

100

Assay

≥99.8% (GC)

shelf life

limited shelf life, expiry date on the label

technique(s)

HPLC: suitable
gas chromatography (GC): suitable

refractive index

n20/D 1.421 (lit.)
n20/D 1.422

bp

213-214 °C (lit.)

density

0.875 g/mL at 25 °C (lit.)

application(s)

cleaning products
cosmetics
flavors and fragrances
food and beverages
personal care

format

neat

functional group

ester

shipped in

ambient

storage temp.

room temp

SMILES string

CCCCCCCCC(=O)OC

InChI

1S/C10H20O2/c1-3-4-5-6-7-8-9-10(11)12-2/h3-9H2,1-2H3

InChI key

IJXHLVMUNBOGRR-UHFFFAOYSA-N

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Application

Methyl nonanoate may be used as an analytical reference standard for the quantification of the analyte in lipid samples using gas chromatography with mass spectrometric and flame ionization detection.
Refer to the product′s Certificate of Analysis for more information on a suitable instrument technique. Contact Technical Service for further support.

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WGK

WGK 3

Flash Point(F)

closed cup

Flash Point(C)

closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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Burdock.AG, et al.
Fenaroli's Handbook of Flavor Ingredients, (4) (2001)
Analysis of virgin olive oil volatile compounds by headspace solid-phase microextraction coupled to gas chromatography with mass spectrometric and flame ionization detection.
Vichi, et al.
Journal of Chromatography A, 983(1-2), 19-33 (2003)
Cuihua Liu et al.
Journal of the science of food and agriculture, 95(1), 111-119 (2014-04-12)
Terpenoids are major components of carotenoids, limonoids and aromas in citrus fruits, resulting in fruit coloration, bitterness and aroma. In this study the carotenoid, limonoid and volatile profiles of red-flesh Chuhong pummelo (CH) and pale green-flesh Feicui pummelo (FC) were

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