壬酰胺

Description

Nonivamide · CAS 2444-46-4 · C17H27NO3. UNII S846B891OR. Boiling Point: 492.7; Melting Point: 57; Melting Point: 124.00 to 128.00 °C. @ 760.00 mm Hg.

Identification

CAS Registry Number	2444-46-4
PubChem CID	2998
Molecular formula	C17H27NO3
IUPAC name	N-[(4-hydroxy-3-methoxyphenyl)methyl]nonanamide
UNII (FDA)	S846B891OR
FEMA number	2787
JECFA number	1599

Computed Descriptors

Molecular Weight	293.4
XLogP3	4.2
Hydrogen Bond Donor Count	2
Hydrogen Bond Acceptor Count	3
Rotatable Bond Count	10
Exact Mass	293.19909372
Monoisotopic Mass	293.19909372
Topological Polar Surface Area	58.6
Heavy Atom Count	21
Formal Charge	0

Physical & Chemical Properties

Boiling Point	492.7
Melting Point	57
Melting Point	124.00 to 128.00 °C. @ 760.00 mm Hg
LogP	2.96
Dissociation Constants	9.77

Physical description & handling notes

• Powder with a stinging odor; [Sigma-Aldrich MSDS]
• Solid
• White powder or crystals; odourless
• Soluble in water (slightly)
• slightly
• Slightly soluble in water

Regulatory Status

Regulatory & Food Contact	EU Flavoring substances FDA Substance added to food: FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT Flavoring Agents FLAVOURING_AGENT: Flavouring Agent Savory No safety concern at current levels of intake when used as a flavouring agent
GHS notification summary	0.3% (5 / 1513)

GHS Hazard Classification

GHS notification summary	0.3% (5 / 1513)
Reported hazard statements	H301 (85.7%), H315 (99.6%), H317 (89.2%), H318 (85.7%), H319 (14%), H334 (85.7%), H335 (14.1%)

Documented Uses

• Used as a flavoring agent; [FDA]
• Use (kg; approx.) in Germany (2009): >50
• Consumption (g per capita; approx.) in Germany (2009): 0.000611
• Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional Classes
• Flavoring Agents -> JECFA Flavorings Index
• Nonanamide, N-[(4-hydroxy-3-methoxyphenyl)methyl]-: ACTIVE

Synonyms

NONIVAMIDE; N-Vanillylnonanamide; 2444-46-4; Pseudocapsaicin; Pelargonic acid vanillylamide; N-Vanillylnonamide; N-Vanillylpelargonamide; N-(4-Hydroxy-3-methoxybenzyl)nonanamide; Nonanoic acid vanillylamide; N-Nonanoyl vanillylamide; Vanillyl pelargonic amide; Vanillyl-N-nonylamide; Nonylic acid vanillylamide; Pelargonyl vanillylamide; Hydroxymethoxybenzyl pelargonamide; N-[(4-hydroxy-3-methoxyphenyl)methyl]nonanamide

Frequently Asked Questions

What are the CAS number and molecular formula of Nonivamide?

CAS 2444-46-4; molecular formula C17H27NO3; molecular weight — g/mol.

What other names is Nonivamide known by?

NONIVAMIDE, N-Vanillylnonanamide, 2444-46-4, Pseudocapsaicin, Pelargonic acid vanillylamide, N-Vanillylnonamide.

What is the regulatory status of Nonivamide?

Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT; Flavoring Agents.

Is Nonivamide classified as hazardous?

0.3% of GHS notifications report no hazard classification (5 of 1513).

What are the key physical properties of Nonivamide?

Boiling Point: 492.7; Melting Point: 57; Melting Point: 124.00 to 128.00 °C. @ 760.00 mm Hg; LogP: 2.96.

Facts on this page are taken from PubChem (US National Library of Medicine) and Wikidata. Grade-specific data — assay, moisture, particle size, packaging, shelf life — is issued per batch on the COA and is not published here.