Record Information
Version1.0
Creation date2010-04-08 22:05:45 UTC
Update date2020-09-17 15:33:16 UTC
Primary IDFDB003306
Secondary Accession NumbersNot Available
Chemical Information
FooDB NameNonanoic acid
DescriptionPelargonic acid, also known as nonanoic acid or pelargon, belongs to the class of organic compounds known as medium-chain fatty acids. These are fatty acids with an aliphatic tail that contains between 4 and 12 carbon atoms. Pelargonic acid is an oily liquid with an unpleasant, rancid odor. It is a very hydrophobic molecule, practically insoluble in water but very soluble in organic solvents. The biosynthesis of fatty acid occurs through the acetate pathway and the process is catalyzed by the Fatty Acid Synthase (FAS) enzymes. Structurally, FAS varies significantly across different organisms but essentially, they all perform the same task using the same mechanisms. Nonanoic acid is also used in the preparation of plasticizers and lacquers. Synthetic esters of nonanoic acid, such as methyl nonanoate, are used as flavorings. The derivative 4-nonanoylmorpholine is an ingredient in some pepper sprays. The ammonium salt of nonanoic acid, ammonium nonanoate, is an herbicide. It is commonly used in conjunction with glyphosate, a non-selective herbicide, to control weeds in turfgrass (https://en.wikipedia.org/wiki/Nonanoic_acid). Nonanoic acid may be used to treat seizures (PMID 23177536).
CAS Number112-05-0
Structure
Thumb
Synonyms
SynonymSource
1-Nonanoatebiospider
1-Nonanoic acidbiospider
1-Octanecarboxylatebiospider
1-Octanecarboxylic acidbiospider
CH3-[CH2]7-COOHChEBI
Cirrasol 185aHMDB
Emery 1202HMDB
Emery'S L-114HMDB
Emfac 1202HMDB
FEMA 2784db_source
Hexacid C-9HMDB
N-Nonanoatebiospider
N-Nonanoic acidbiospider
N-Nonoatebiospider
N-Nonoic acidbiospider
N-Nonylatebiospider
N-Nonylic acidbiospider
N-Pelargonatebiospider
N-Pelargonic acidbiospider
Nonanoatebiospider
NonansaeureChEBI
Nonoatebiospider
Nonoic aciddb_source
Nonylatebiospider
Nonylic aciddb_source
Octane-1-carboxylic aciddb_source
Pelargatebiospider
Pelargic acidbiospider
PelargonChEBI
Pelargonatebiospider
Pelargonic aciddb_source
PelargonsaeureChEBI
Pergonatebiospider
Pergonic acidbiospider
Predicted PropertiesNot Available
Chemical FormulaC9H18O2
IUPAC name
InChI IdentifierInChI=1S/C9H18O2/c1-2-3-4-5-6-7-8-9(10)11/h2-8H2,1H3,(H,10,11)
InChI KeyFBUKVWPVBMHYJY-UHFFFAOYSA-N
Isomeric SMILESCCCCCCCCC(O)=O
Average Molecular Weight158.238
Monoisotopic Molecular Weight158.13067982
Classification
ClassificationNot classified
Ontology
Physiological effect

Health effect:

Disposition

Route of exposure:

Source:

Biological location:

Process

Naturally occurring process:

Role

Industrial application:

Biological role:

Physico-Chemical Properties - Experimental
Physico-Chemical Properties - Experimental
PropertyValueReference
Physical stateLiquid
Physical DescriptionNot Available
Mass CompositionC 68.31%; H 11.46%; O 20.22%DFC
Melting PointFp 12.24°DFC
Boiling PointBp1 98.9°DFC
Experimental Water Solubility0.284 mg/mL at 20 oCRIDDICK,JA et al. (1986)
Experimental logP3.42SANGSTER (1993)
Experimental pKapKa 4.95DFC
Isoelectric pointNot Available
ChargeNot Available
Optical RotationNot Available
Spectroscopic UV DataNot Available
Densityd204 0.91DFC
Refractive Indexn20D 1.4309DFC
Spectra
Spectra
EI-MS/GC-MSNot Available
MS/MSNot Available
NMRNot Available
ChemSpider ID7866
ChEMBL IDCHEMBL108436
KEGG Compound IDC01601
Pubchem Compound ID8158
Pubchem Substance IDNot Available
ChEBI ID29019
Phenol-Explorer IDNot Available
DrugBank IDNot Available
HMDB IDHMDB00847
CRC / DFC (Dictionary of Food Compounds) IDCVW57-M:CVW57-M
EAFUS ID2692
Dr. Duke IDPELARGONIC-ACID|NONANOIC-ACID|N-NONANOIC-ACID
BIGG IDNot Available
KNApSAcK IDC00030829
HET IDKNA
Food Biomarker OntologyNot Available
VMH IDNot Available
Flavornet ID112-05-0
GoodScent IDrw1012131
SuperScent IDNot Available
Wikipedia IDNonanoic_acid
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
flavor48318 A substance, extract, or preparation for diffusing or imparting an agreeable or attractive smell.DUKE
perfumery48318 A substance, extract, or preparation for diffusing or imparting an agreeable or attractive smell.DUKE
EnzymesNot Available
PathwaysNot Available
MetabolismNot Available
BiosynthesisNot Available
Organoleptic Properties
Flavours
FlavorCitations
green
  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
fat
  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.
dirty
  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.
cultured dairy
  1. The Good Scents Company (2009). Flavor and fragrance information catalog. <http://www.thegoodscentscompany.com/allprod.html> Accessed 15.10.23.
Files
MSDSshow
References
Synthesis ReferenceNot Available
General ReferenceNot Available
Content Reference— Saxholt, E., et al. 'Danish food composition databank, revision 7.' Department of Nutrition, National Food Institute, Technical University of Denmark (2008).
— Duke, James. 'Dr. Duke's Phytochemical and Ethnobotanical Databases. United States Department of Agriculture.' Agricultural Research Service, Accessed April 27 (2004).
— Shinbo, Y., et al. 'KNApSAcK: a comprehensive species-metabolite relationship database.' Plant Metabolomics. Springer Berlin Heidelberg, 2006. 165-181.