W395500
3-Nonen-2-one solution
10% in ethanol, natural (US), FG
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About This Item
Empirical Formula (Hill Notation):
C9H16O
CAS Number:
Molecular Weight:
140.22
FEMA Number:
3955
Council of Europe no.:
11163
UNSPSC Code:
12164502
Flavis number:
7.188
PubChem Substance ID:
MDL number:
Organoleptic:
berry; green; mushroom; musty; spicy; vegetable; nutty
Grade:
FG, Kosher, natural (US)
Food allergen:
no known allergens
SMILES string
CCCCC\C=C\C(C)=O
InChI
1S/C9H16O/c1-3-4-5-6-7-8-9(2)10/h7-8H,3-6H2,1-2H3/b8-7+
InChI key
HDKLIZDXVUCLHQ-BQYQJAHWSA-N
grade
FG, Kosher, natural (US)
reg. compliance
EU Regulation 1334/2008 & 872/2012
concentration
10% in ethanol
refractive index
n20/D 1.370
density
0.810 g/mL at 25 °C
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
organoleptic
berry; green; mushroom; musty; spicy; vegetable; nutty
General description
Natural occurence(neat): Asparagus, chicken, crayfish, mushroom, oats, soybeans, apricot and beef
Application
The powerful earthy, fatty notes of this material will enhance mushroom, vegetable flavors like cucumber and cultured dairy flavors like sour cream, yogurt and kefir. It should also be considered to enlarge the ketone complex in Brie, Gorgonzola, Camembert and other mold-ripened cheese flavors.
Biochem/physiol Actions
Odor at 10%
Taste at 1-5ppm
signalword
Danger
hcodes
Hazard Classifications
Eye Irrit. 2 - Flam. Liq. 2
Storage Class
3 - Flammable liquids
wgk
WGK 3
flash_point_f
60.8 °F
flash_point_c
16 °C
Regulatory Information
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Find documentation for the products that you have recently purchased in the Document Library.
Organoleptic Characteristics of Flavor Materials
Michalski, J.
Perfumer & Flavorist, 39(2), 49-49 (2014)
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