Ethyl nonanoate has a slightly fatty, oily, nutty, fruity, odor reminiscent of cognac with a rosy-fruity note.
Reported found in pineapple, banana, plum, apple, Parmesan cheese, milk, beer, cognac, rum, whiskey, grape
wines, plum and pear brandy, wheaten bread, beef and corn oil, grape, plum and elderberry.
Ethyl Nonanoate is a synthetic flavoring agent that is a stable, col-
orless liquid of fruit cognac odor. it is practically insoluble in water
and is miscible with alcohol and propylene glycol. it should be
stored in glass or tin containers. it is used in flavors such as apple,
pear, and cognac with applications in beverages, ice cream, candy,
and alcohol beverages at 4–20 ppm.
Ethyl Nonanoate is used in production method of blueberry health-care vinegar containing lactic acid bacteria powder.
Flavoring alcoholic beverages; perfumes;
chemical intermediate.
ChEBI: A fatty acid ethyl ester of nonanoic acid.
By distillation of pelargonic acid and ethyl alcohol in toluene in the presence of small amounts of muriatic acid (HCl);
also by hydrogenation of oenanthylidene acetate in the presence of Ni at 180°C.
Taste characteristics at 5.0 ppm: fruity, estry, green, waxy and fatty with banana and tropical nuances.
Ethyl nonanoate is separated and quantified from cachaca, rum and whisky by direct injection gas chromatography spectrometry. It is used as the internal standard to monitor the solid-phase micro-extraction fibre extraction integrity and efficiency.
Mildly toxic by
ingestion. A skin irritant. Combustible
liquid. When heated to decomposition it
emits acrid smoke and irritating fumes
