Ethyl Nonanoate

Propionates and higher aliphatic esters generally become less toxic as the si2e of the alkyl carboxylate increases. As an example, the LD q (rat, oral) for ethyl nonanoate [123-29-5] is greater than 43 g/kg, and the LD q (rat, oral) for ethyl heptanoate [106-30-9] is 34.6 g/kg. 

Ethyl nitrite, 58,113,115 ETHYL 7-3-NITROACRYLATE, 56,65 Ethyl JV-nitroso-JV-(p-tolylsulfonylmethyl> carbamate, 57, 96 Ethyl nonanoate, 59, 110 Ethyl 7-oxo-l-cycloheptene-l-carboxylate,... 

Approximately 75 volatile compounds have been identified in juices prepared from plums Prunus domestica) [35]. Lactones from Ce to C12 are the major class of compound in plums [78]. The distribution of plum lactones differs from that found in peaches in that the C12 y-lactones are found in higher concentrations than the corresponding Cio y-lactones and d-decalactone (Fig. 7.2) [78]. GC sniffing has uncovered benzaldehyde, linalool, ethyl nonanoate, methyl cin-namate, y-decalactone and d-decalactone as volatile compounds contributing to plum juice aroma (Table 7.2, Figs. 7.1, 7.2, 7.4, 7.5) [35]. 

Fatty Decanal Ethyl nonanoate Heptyl alcohol Lauryl alcohol, aldehyde Nonanal Octanal l-Octanol Undecanal 10-Undecenal. 

Ethyl nonanoate 88,101,141 Apple, banana, cognac, tropical, waxy, wine -... 

Ethyl Nonanoate 186.29/C H2202/ colorless liq/ m—ale, prop glycol 1 mL in 10... 

ETHYL NONANOATE see ENWOOO ETHYL NONYLATE see ENWOOO ETHYL OCTANOATE see ENYOOO ETHYL OCTYLATE see ENYOOO ETHYL OENANTHATE see EKN050 ETH T OENANTHYLATE see EKN050 ETHYLOLAMINE see EEC600... 

CIC The green note is represented by (Z)-3-hexenol, (E)-2-hexenol, (E)-2-hexenal. 4-Decanolide contributes to the heavy, lactony character. The heavy floral note is the result of a balanced mixture of linalool, 2-phenylethanol, benzyl acetate. The spicy background, mainly from cooked plums, results from cinnamaldehyde, eugenol, methyl cinnamate with some stone notes of benzaldehyde. The fruity, fatty body is imparted by (Z)-3-hexenyl-2-methyl butyrate and ethyl nonanoate. 

A series of ethyl esters of fatty acids, from butanoate to tetradecanoate, were identified in the EMB. Two esters, ethyl oc-tanoate and ethyl nonanoate, were found in Romano cheese. Esters are important flavor compounds in cheeses however, a high concentration of esters may cause a "fruity" defect in cheese flavor, y- and 6-dodecalactone were identified in the EMB sample as well as in Romano cheese. Lactones are well distributed in food flavors. 

Internal standards 50- xL methyl heptanoate (or 4-methyl-2-pentanol) 1 ppm solution for higher alcohols Ethyl nonanoate 0.1 ppm for esters, l,6-heptadien-4-ol 50ppb for monoterpenols... 

Ethyl Pelargonate, /Vonmrorc acid ethyl ester ethyl nonanoate wine ether. CrToxicity data P. M. Jenner et al. Food Cosmet. Toxicol 2, 327 (1964). 

---