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3-nonen-2-one

Chemical Structure

General Material Information

Preferred name 3-nonen-2-one
Trivial Name 3-Nonen-2-one
Short Description methyl heptenyl ketone
Formula C9 H16 O
CAS Number 14309-57-0
FEMA Number 3955
Flavis Number 7.188
ECHA Number 238-248-9
FDA UNII Search
MDL MFCD00010241
COE Number 11163
xLogP3-AA 2.80 (est)
NMR Predictor External link
JECFA Food Flavoring 1136 3-nonen-2-one
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 14309-57-0 ; 3-NONEN-2-ONE
Synonyms
  • methyl heptenyl ketone
  • non-3-en-2-one
  • 3 nonen 2 one
  • 3-nonen-2-one solution
  • 3-nonene-2-one 10% in ethanol

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Google Books Start search
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Perfumer & Flavorists Start search
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PubMeb Start search
NCBI Start search

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):View
HMDB (The Human Metabolome Database):HMDB34764
FooDB:FDB013314
Export Tariff Code:2914.19.0000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
Wikipedia:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 140.2257232666
Specific gravity @ 25 °C
Pounds per Gallon 7.015 to 7.04
Refractive Index 1.443 to 1.452 @ 20 °C
Acid Value 2 max KOH/g
Vapor Pressure 0.301 mmHg @ 25 °C
Vapor Density 1
Flash Point TCC Value 79.44 °C TCC
logP (o/w) 2.689 est
Solubility
alcohol Yes
water, 349.5 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Fruity
fruity, berry, fatty, oily, ketonic, weedy, spicy, licorice
Odor strength medium
Substantivity > 4 hour(s) at 100.00 %
Luebke, William tgsc, (2017) At 100.00 %. fruity berry fatty oily ketonic weedy spicy licorice
Flavor Type: Oily
oily, spicy, ketonic, fermented, cheesy bleu cheese, waxy, fatty, woody
Luebke, William tgsc, (2017) Oily spicy ketonic fermented bleu cheese waxy fatty woody
Can be used for a variety of fermented flavors like tallow, lard, and blue cheese. Oily, fermented, blue cheese, waxy

Occurrences

Potential Uses

Applications
Odor purposes Berry, Blackberry, Blueberry, Fruit, Raspberry, Strawberry

Safety Information

Safety information

Preferred SDS: View
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for 3-nonen-2-one usage levels up to:
5.0000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 13.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 13.00 (μg/capita/day)
Structure Class: II
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 19
Click here to view publication 19
average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): 1.000001.00000
beverages(alcoholic): 1.000001.00000
breakfast cereal: --
cheese: --
chewing gum: 10.0000010.00000
condiments / relishes: --
confectionery froastings: 5.000005.00000
egg products: --
fats / oils: --
fish products: --
frozen dairy: 1.000001.00000
fruit ices: --
gelatins / puddings: 1.000001.00000
granulated sugar: --
gravies: --
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: 1.000001.00000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: --
sugar substitutes: --
sweet sauces: --

Safety references

European Food Safety Athority(EFSA):Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...

European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on Flavouring Group Evaluation 204 (FGE.204): Consideration of genotoxicity data on representatives for 18 mono-unsaturated, aliphatic, a,ß-unsaturated ketones and precursors from chemical subgroup 1.2.1 of FGE.19 by EFSA
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 204 Revision 1 (FGE.204Rev1): consideration of genotoxicity data on representatives for 17 monounsaturated, aliphatic, a,ß-unsaturated ketones and precursors from chemical subgroup 1.2.1 of FGE.19
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):14309-57-0
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :26630
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:3
non-3-en-2-one
Chemidplus:0014309570