Nonanoic (pelargonic) acid smells sharply fatty and waxy with a distinctly sour, cheesy, almost rancid character. At high concentration it is unpleasantly acidic and tallow-like, but in trace amounts it lends a natural oily-skin or dairy nuance useful in reconstructions of coconut, violet leaf, and certain florals.AI · claude-opus-4-7
Composition, IFRA restriction figures, allergen concentrations and where this material is bought are part of Perfume Foundry’s curated library and need an account. Create one or sign in.
Perfume and Flavor Chemicals, page 1018.
Slightly viscous or oily, colorless liquid, solidifying in the cold, melting again at 13°C. The solid material appears as leafy, colorless or shiny white crystals.
Very slightly soluble in water, soluble in alcohol and oils.
The pure chemical has a mildly nut-like, fatty and acid odor of good tenacity. If the impurities include unsaturated compounds, there may be developed repulsive off-odors, rancid notes, etc. which are not characteristic of the title acid.
The taste is quite powerful, waxy-nut-like, in extreme dilution not sour, but slightly brandy-like.
This acid finds some use in perfume compositions for its supporting effect in Orris (with Ionones), and as a component of artificial essential oils.
It is also used in minute amounts in flavor compositions, such as berry complexes, fruit, nut and spice blends and in Cognac or Brandy imitation (mainly with esters of the acid).
1) by oxidation of Oleic acid. 2) by malonic ester synthesis, from Heptyl iodide. Castor oil may be the basic raw material in both cases.