acetyl nonyryl

Acetyl nonyryl, also known by its trivial name 2,3-undecanedione, is an aliphatic diketone compound characterized by the molecular formula C₁₁H₂₀O₂. It typically appears as a clear, oily liquid with a waxy, creamy, and aldehydic odor profile that includes fatty and dairy nuances. This compound is known under several synonyms including undeca-2,3-dione and acetyl pelargonyl. From a sensory perspective, it contributes creamy coconut and milky notes when used at low concentrations. It has relevance in flavor and fragrance industries, acting as a flavoring agent to impart aldehydic and dairy-like odors and tastes. Its chemical and physical information is documented in authoritative sources such as PubChem. Acetyl nonyryl is generally synthetically produced but can be found in trace amounts in natural products. Its typical applications involve food and beverage flavor enhancement as well as incorporation in fragrance blends.

Acetyl nonyryl occurs primarily through synthetic production for commercial use rather than natural abundance, although related diketones may be found in trace amounts in certain biological contexts. Its applications include use as a flavor and fragrance agent where it imparts aldehydic, creamy, buttery, and dairy-like sensory qualities. It is valued in formulations to mimic aromas such as celery, coconut, cream, and fungal notes, and in flavoring products like cheese and dairy items, where its creamy and fatty nuances are desirable. Regulatory frameworks such as FEMA (US) provide guidelines and evaluations for its use in food products, while IFRA (Global) sets limits for its concentration in fragrances, recommending up to 0.1% in fragrance concentrates to ensure consumer safety.

Acetyl nonyryl exhibits a relatively low boiling point ranging from 109 to 111°C at reduced pressure (10 mm Hg), indicative of moderate volatility under standard conditions. It has a vapor pressure of about 0.049 mmHg at 25°C, classifying it as having low vapor pressure which influences its evaporation rate and persistence in formulations. Its estimated logP value of 2.226 suggests moderate lipophilicity, affecting its solubility and interaction with lipid phases in flavor and fragrance compositions. The flash point is approximately 87°C (equivalent to 189°F), which is relevant for handling and storage safety. It is slightly soluble in water (around 842 mg/L at 25°C) and shows good solubility in alcohols, a property exploited in various product matrices. These molecular properties shape how acetyl nonyryl performs in formulations, contributing creamy and aldehydic notes without excessive volatility or rapid degradation.

(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):	HMDB31843
FooDB:	FDB008526
ChemSpider:	View

Safety information

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 acetyl nonyryl usage levels up to:
	0.1000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU):		0.0037 (μg/capita/day)
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: 3
Click here to view publication 3
		average usual ppm	average maximum ppm
baked goods:		-	3.00000
beverages(nonalcoholic):		-	1.50000
beverages(alcoholic):		-	-
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	3.00000
fruit ices:		-	3.00000
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	3.00000
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	-
milk products:		-	-
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):

Opinion of the Scientific Panel on food additives, flavourings, processing aids and materials in contact with food (AFC) related to Flavouring Group Evaluation 11 (FGE.11): Aliphatic dialcohols, diketones, and hydroxyketones from chemical group 10 (Commission Regulation (EC) No 1565/2000 of 18 July 2000) View page or View pdf

Flavouring Group Evaluation 11, Revision 1 (FGE.11Rev1) - Aliphatic dialcohols, diketones, and hydroxyketones from chemical group 10 - Scientific Opinion of the Panel on Food Additives, Flavourings, Processing Aids and Materials in contact with Food (AFC) View page or View pdf

EPI System: View

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :61404

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:3

undecane-2,3-dione

Chemidplus:0007493596