9-decen-2-one

9-Decen-2-one is a volatile ketone compound with the molecular formula C₁₀H₁₈O. This substance presents a yellow to pale appearance and is recognized for its fruity odor profile characterized by pineapple, pear, apple, and green fatty nuances. Known also by the synonym dec-9-en-2-one, it is widely studied for its flavor-enhancing properties. The chemical is naturally found in pineapple fruit, contributing to its characteristic aroma. It is a secondary ketone and can be referenced in scientific databases such as PubChem CID 118782. Industrially, 9-Decen-2-one is utilized as a flavoring agent, derived either from natural extracts or synthetic routes optimized for flavor applications.

9-Decen-2-one occurs biologically in pineapple fruit, where it helps impart the characteristic sweet and fruity aroma. Its applicability extends primarily to the flavor industry, where it serves as an additive to enhance or replicate fruity notes in food products. The compound is approved for use as a flavoring agent under FEMA (US) guidelines, identified by FEMA number 4706. It finds potential uses across various food categories including nonalcoholic and alcoholic beverages, chewing gum, confectionery frostings, dairy products, and processed fruits. Its inclusion levels are regulated to ensure compliance with safety standards, reflecting its importance in flavor formulation to deliver specific sensory profiles.

The physicochemical properties of 9-Decen-2-one significantly influence its formulation and use in flavor applications. It has a relatively moderate molecular weight of approximately 154.25 g/mol and a logP estimated at 3.116, indicating lipophilicity and moderate hydrophobicity. At 25 °C, it exhibits a specific gravity between 0.834 and 0.854 and a refractive index ranging from 1.426 to 1.446 at 20 °C, which are relevant parameters for quality control and product formulation. The vapor pressure is low at 0.05 mmHg (25 °C), signifying its limited volatility under ambient conditions. Solubility data indicate partial miscibility: it is soluble in alcohols and estimated to have low solubility in water (approximately 174.8 mg/L at 25 °C). The flash point is 178 °C (TCC), confirming safe handling under standard conditions. These characteristics must be considered when incorporating 9-Decen-2-one into food flavor blends and other sensory products.

	dec-9-en-2-one
NIST Chemistry WebBook:	Search Inchi
Pubchem (cid):	118782
Pubchem (sid):	135074281

(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):	Search
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View

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:
flavoring agents
Recommendation for 9-decen-2-one usage levels up to:
	not for fragrance use.
Maximised Survey-derived Daily Intakes (MSDI-EU):		73.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI):		6600 (μg/person/day)
Threshold of Concern:		540 (μg/person/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: 25
Click here to view publication 25
		average usual ppm	average maximum ppm
baked goods:		-	-
beverages(nonalcoholic):		5.00000	25.00000
beverages(alcoholic):		10.00000	50.00000
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		30.00000	150.00000
condiments / relishes:		-	-
confectionery froastings:		30.00000	150.00000
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		5.00000	15.00000
fruit ices:		5.00000	15.00000
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		-	-
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	-
milk products:		10.00000	30.00000
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		10.00000	30.00000
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		10.00000	50.00000
soft candy:		-	-
soups:		-	-
sugar substitutes:		-	-
sweet sauces:		-	-
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
		average usage mg/kg	maximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0):		10.00000	30.00000
Fats and oils, and fat emulsions (type water-in-oil) (02.0):		-	-
Edible ices, including sherbet and sorbet (03.0):		5.00000	15.00000
Processed fruit (04.1):		10.00000	30.00000
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2):		10.00000	30.00000
Confectionery (05.0):		30.00000	150.00000
Chewing gum (05.3):		-	-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0):		-	-
Bakery wares (07.0):		-	-
Meat and meat products, including poultry and game (08.0):		-	-
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0):		-	-
Eggs and egg products (10.0):		-	-
Sweeteners, including honey (11.0):		-	-
Salts, spices, soups, sauces, salads, protein products, etc. (12.0):		-	-
Foodstuffs intended for particular nutritional uses (13.0):		10.00000	50.00000
Non-alcoholic ("soft") beverages, excl. dairy products (14.1):		5.00000	25.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2):		10.00000	50.00000
Ready-to-eat savouries (15.0):		-	-
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0):		30.00000	150.00000

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):

Flavouring Group Evaluation 7, Revision 3 (FGE.07Rev3): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 7, Revision 4 (FGE.07Rev4): Saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 7, Revision 5 (FGE.07Rev5): saturated and unsaturated aliphatic secondary alcohols, ketones and esters of secondary alcohols and saturated linear or branched-chain carboxylic acids from chemical group 5 View page or View pdf

EPI System: View

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):35194-30-0

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :118782

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:3

dec-9-en-2-one

Chemidplus:0035194300