FlavScents AInsights Entry for Nonanol (CAS: 143-08-8)

1. Identity & Chemical Information

• Common Name(s): Nonanol, 1-Nonanol
• IUPAC Name: Nonan-1-ol
• CAS Number: 143-08-8
• FEMA Number: 2780
• Other Identifiers: FL No. 02.051
• Molecular Formula: C9H20O
• Molecular Weight: 144.26 g/mol

Nonanol is a linear aliphatic alcohol characterized by a hydroxyl group attached to a nine-carbon chain. This structure contributes to its moderate polarity and hydrophobic character, influencing its solubility and volatility. The presence of the hydroxyl group is crucial for its odor profile, imparting a fatty, citrus-like scent that is often described as waxy or floral.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

Nonanol is known for its distinctive odor, which is often described as fatty, citrusy, and slightly floral. It has a moderate intensity and is considered a middle note in fragrance compositions. The odor threshold of nonanol is relatively low, allowing it to impart noticeable scent characteristics even at low concentrations. In flavor applications, it provides a subtle, waxy citrus note that can enhance the realism of fruit flavors.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

Nonanol occurs naturally in various essential oils and is found in small quantities in citrus fruits, such as oranges and lemons. It can also be formed through the enzymatic degradation of fatty acids in plants. Its presence in natural sources allows it to be used in products labeled as containing "natural flavors" or "natural fragrances."

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

Nonanol is used in flavor formulations to impart a subtle citrus and waxy note, enhancing the authenticity of fruit flavors. It is commonly used in citrus, berry, and tropical fruit flavor profiles. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor system. Nonanol is relatively stable under typical processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, nonanol is utilized for its ability to provide a fresh, citrusy, and slightly floral note. It is often used in floral, citrus, and green fragrance families. Nonanol acts as a middle note, contributing to the overall balance and complexity of the fragrance. Typical concentration ranges in fragrance formulations are from 0.1% to 1%, depending on the desired effect and product type.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

In the United States, nonanol is recognized as GRAS (Generally Recognized As Safe) by FEMA for use in food flavors. In the European Union, it is listed under Regulation (EC) No 1334/2008 with FL No. 02.051. The UK follows similar regulations post-Brexit. In Asia, nonanol is approved for use in Japan and China, with specific guidelines provided by local authorities. In Latin America, countries like Brazil and members of MERCOSUR have harmonized regulations that permit its use in flavors and fragrances.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

Nonanol is considered safe for use in food and fragrance applications at typical exposure levels. For oral exposure, it has a high margin of safety with no specific ADI established, but it is used within industry-typical levels. Dermal exposure in fragrance products is generally safe, with low potential for irritation or sensitization, as supported by IFRA guidelines. Inhalation exposure is minimal due to its moderate volatility, but occupational exposure should be managed with standard safety practices.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

Nonanol is valued for its ability to enhance the authenticity of citrus and floral notes in both flavors and fragrances. It synergizes well with other citrus and floral compounds, providing a balanced and natural profile. Formulators should be cautious of its potential to overpower delicate compositions if used excessively. It is often under-utilized in complex formulations where its subtlety can be an asset.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on nonanol is well-established, with comprehensive sensory and regulatory information available. Industry practices are well-documented, though some variability exists in use levels and sensory descriptions. No significant data gaps or regulatory ambiguities are noted.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• If complex natural material: includes section 5a (not applicable here)

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-06-15 15:15:40 GMT (p2)