Record Information
Version1.0
Creation date2010-04-08 22:10:00 UTC
Update date2018-05-28 23:34:05 UTC
Primary IDFDB012114
Secondary Accession Numbers
  • FDB007687
Chemical Information
FooDB Name2-Nonanol
DescriptionIsolated from various essential oils, orange (Citrus sinensis), ginger (Zingiber officinale), coconut (Coces nucifera)and is also present in guava fruit, raw asparagus, various cheeses and wines. 2-Nonanol is found in many foods, some of which are tea, cloves, milk and milk products, and citrus.
CAS Number628-99-9
Structure
Thumb
Synonyms
SynonymSource
1-Methyl-1-octanolChEBI
2-HydroxynonaneChEBI
2-Nonyl alcoholChEBI
Methyl heptyl carbinolChEBI
2-NonadecanolHMDB
FEMA 3315HMDB
Heptyl methyl carbinolHMDB
N-Nonan-2-olHMDB
NONAN-2-olHMDB
Nonanol-(2)HMDB
n-Nonan-2-olbiospider
NONAN-2-OLbiospider
Predicted Properties
PropertyValueSource
Water Solubility0.3 g/LALOGPS
logP3.56ALOGPS
logP3ChemAxon
logS-2.7ALOGPS
pKa (Strongest Acidic)17.68ChemAxon
pKa (Strongest Basic)-1.6ChemAxon
Physiological Charge0ChemAxon
Hydrogen Acceptor Count1ChemAxon
Hydrogen Donor Count1ChemAxon
Polar Surface Area20.23 ŲChemAxon
Rotatable Bond Count6ChemAxon
Refractivity44.96 m³·mol⁻¹ChemAxon
Polarizability19.26 ųChemAxon
Number of Rings0ChemAxon
Bioavailability1ChemAxon
Rule of FiveYesChemAxon
Ghose FilterYesChemAxon
Veber's RuleYesChemAxon
MDDR-like RuleYesChemAxon
Chemical FormulaC9H20O
IUPAC namenonan-2-ol
InChI IdentifierInChI=1S/C9H20O/c1-3-4-5-6-7-8-9(2)10/h9-10H,3-8H2,1-2H3
InChI KeyNGDNVOAEIVQRFH-UHFFFAOYSA-N
Isomeric SMILESCCCCCCCC(C)O
Average Molecular Weight144.2545
Monoisotopic Molecular Weight144.151415262
Classification
Description belongs to the class of organic compounds known as fatty alcohols. These are aliphatic alcohols consisting of a chain of a least six carbon atoms.
KingdomOrganic compounds
Super ClassLipids and lipid-like molecules
ClassFatty Acyls
Sub ClassFatty alcohols
Direct ParentFatty alcohols
Alternative ParentsNot Available
SubstituentsNot Available
Molecular FrameworkAliphatic acyclic compounds
External DescriptorsNot Available
Physico-Chemical Properties - Experimental
Physico-Chemical Properties - Experimental
PropertyValueReference
Physical stateLiquid
Physical DescriptionNot Available
Mass CompositionC 74.94%; H 13.97%; O 11.09%DFC
Melting Point-35.5 oC
Boiling PointNot Available
Experimental Water Solubility0.259 mg/mL at 15 oCBARTON,AFM (1984)
Experimental logPNot Available
Experimental pKaNot Available
Isoelectric pointNot Available
ChargeNot Available
Optical RotationNot Available
Spectroscopic UV DataNot Available
DensityNot Available
Refractive IndexNot Available
Spectra
Spectra
Spectrum TypeDescriptionSplash Key
ChemSpider ID11861
ChEMBL IDNot Available
KEGG Compound IDNot Available
Pubchem Compound ID12367
Pubchem Substance IDNot Available
ChEBI IDNot Available
Phenol-Explorer IDNot Available
DrugBank IDNot Available
HMDB IDHMDB33916
CRC / DFC (Dictionary of Food Compounds) IDHDJ22-S:HDJ22-S
EAFUS ID2693
Dr. Duke IDNONAN-2-OL|2-NONANOL
BIGG IDNot Available
KNApSAcK IDNot Available
HET IDNot Available
Flavornet ID628-99-9
GoodScent IDrw1029241
SuperScent IDNot Available
Wikipedia IDNot Available
Phenol-Explorer Metabolite IDNot Available
Duplicate IDSNot Available
Old DFC IDSNot Available
Associated Foods
FoodContent Range AverageReference
FoodReference
Biological Effects and Interactions
Health Effects / Bioactivities
DescriptorIDDefinitionReference
pheromone26013 A semiochemical used in olfactory communication between organisms of the same species eliciting a change in sexual or social behaviour.CHEBI
EnzymesNot Available
PathwaysNot Available
MetabolismNot Available
BiosynthesisNot Available
Organoleptic Properties
Flavours
FlavorCitations
cucumber
  1. Arn, H, Acree TE. “Flavornet: A database of aroma compounds based on odor potency in natural products”. Developments in Food Science 40 (1998): 27. doi:10.1016/S0167-4501(98)80029-0
waxy
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
green
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
creamy
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
citrus
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
orange
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
cheese
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
fruity
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
Files
MSDSNot Available
References
Synthesis ReferenceNot Available
General ReferenceNot Available
Content Reference— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).