Methyl nonanoate has a wine and coconut-like odor. Below
10 ppm, it has a sweet, coconut-like flavor. May be synthesized
by heating pelargonic acid with methyl alcohol in the presence of
concentrated sulfuric acid and subsequent rectification; or by
hydrogenation of 1,5-octadien-carboxylic acid methyl ester using
palladium chloride in methanol solution.
Methyl nonanoate has a wine and coconut-like odor. Below 10 ppm, it has a sweet, coconut-like flavor
Reported found in orris derivatives, apple, banana, blackberry, baked potato, blue cheeses, beef fat, hop oil, white
wine, starfruit, prickly pear, wort, Bourbon vanilla, mountain papaya, spineless monkey orange and rooibus tea (Aspalathus linearis)
Perfumes, flavors, reference standard for gaschromatography, intermediate in organic synthesis,medical research.
Methyl nonanoate (Methyl pelargonate) was used in the synthesis of vanillyl nonanoate, a model compound of capsinoids.
By heating pelargonic acid with methyl alcohol in the presence of concentrated sulfuric acid and subsequent rectification;
or by hydrogenation of 1,5-octadien-carboxylic acid methyl ester using palladium chloride in methanol solution.
ChEBI: A fatty acid methyl ester obtained from the formal condensation of methanol and nonanoic acid; a colourless liquid with a fruity odour, used in perfumes and flavours, and for medical research.
Taste characteristics at 1 to 10 ppm: winey, waxy, green, celery and pear with an unripe fruit nuance.
