BENZYL NONANOATE

CAS: 6471-66-5 FLAVORING AGENT OR ADJUVANT

BENZYL NONANOATE is a synthetic ester used as a flavoring agent and adjuvant with a floral aroma in food and beverage formulations. It is listed in the FDA Substances Added to Food inventory and evaluated by JECFA with no safety concern at current use levels.

What It Is

BENZYL NONANOATE is an organic compound classified as an ester formed from nonanoic acid and benzyl alcohol. It carries the Chemical Abstracts Service Registry Number 6471-66-5 and is recognized within flavor and fragrance chemistry as a synthetic flavoring agent or adjuvant. The compound appears as a colorless to pale liquid with a faint floral, slightly balsamic odor that contributes to its use in flavor formulations. Its molecular formula is C16H24O2, and it is sometimes referred to by alternative names such as phenylmethyl nonanoate, nonanoic acid benzyl ester, or pelargonic acid benzyl ester when identified in chemical dictionaries and regulatory inventories. The presence of benzyl and nonanoate moieties in its structure gives it both lipophilic properties and an aromatic character that make it useful in modifying or enhancing sensory attributes of food flavors. BENZYL NONANOATE is principally identified in regulatory and scientific inventories as a flavoring substance rather than a nutrient or therapeutic agent. Within food science, flavoring agents like BENZYL NONANOATE are used in very small amounts to impart or augment characteristic tastes or aromas in food products without contributing caloric value. While the compound itself is not a common household molecule, its technical definition and characterization stem from systematic chemical nomenclature and classification systems used globally in food additive regulation. Its recognition in official inventories, such as the FDA Substances Added to Food (formerly EAFUS) list and FAO/WHO JECFA evaluations, underscores its status as a defined flavoring agent in regulatory frameworks. In terms of physical description, BENZYL NONANOATE has limited water solubility and is more soluble in organic solvents such as ethanol, which aligns with the behavior of many ester-based flavor compounds. It is used in minimal quantities consistent with its intended sensory impact and is subject to regulatory oversight in food and beverage applications to ensure that typical exposure levels remain within boundaries considered safe by international expert committees.

How It Is Made

The formation of BENZYL NONANOATE typically involves an esterification reaction between benzyl alcohol and nonanoic acid. In this classical chemical process, the carboxylic acid group of nonanoic acid reacts with the hydroxyl group of benzyl alcohol, usually in the presence of an acid catalyst such as concentrated sulfuric acid or other catalytic systems, to form the ester linkage that defines BENZYL NONANOATE. This reaction is often conducted under azeotropic conditions or with the use of a Dean-Stark apparatus to remove water, a byproduct of esterification, to drive the reaction toward higher yields of the ester product. This synthetic route aligns with general organic chemistry principles for preparing esters and is widely utilized in industrial and laboratory settings. Manufacturers may optimize reaction conditions, such as temperature, catalyst loading, and reaction time, to achieve desired purity and yield based on specific production requirements. Following synthesis, purification steps such as distillation or chromatographic separation may be employed to isolate BENZYL NONANOATE with an appropriate level of purity for use in flavor applications. From an industrial perspective, the production of flavoring esters like BENZYL NONANOATE adheres to good manufacturing practices to ensure that contaminants are minimized and that the final product meets established specifications. Specifications for such compounds, including identity, purity, and organoleptic characteristics, are often outlined in technical monographs or regulatory compendia such as those maintained by the Joint FAO/WHO Expert Committee on Food Additives (JECFA). These specifications serve as a benchmark for both manufacturers and regulators to confirm that the compound being produced is consistent with what has been evaluated for safety and use in food applications. Although the chemistry involved in ester synthesis is well understood, the specific production of BENZYL NONANOATE for commercial use requires careful control of reaction variables to ensure that the flavoring agent performs as expected in final food and beverage formulations. The synthesis process reflects a balance between chemical efficiency and adherence to quality standards, which collectively support the safe incorporation of the compound into products at very low use levels prescribed by flavorists and regulatory guidelines.

Why It Is Used In Food

BENZYL NONANOATE is used in food and beverage applications primarily for its sensory and organoleptic contributions. As a flavoring agent or adjuvant, it can add or modify specific aroma characteristics that enhance the overall flavor profile of a product. In flavor science, esters such as BENZYL NONANOATE are valued for their ability to impart sweet, floral, and fruity notes that can elevate the sensory complexity of a formulation when used in carefully controlled amounts. These contributions can improve consumer perception and acceptance of food products. Flavoring agents like BENZYL NONANOATE are typically used in minute quantities, consistent with the principle of using the minimum amount needed to achieve the desired sensory effect. This aligns with regulatory frameworks that emphasize good manufacturing practice in the use of flavoring substances. In many food categories, a specific flavor compound may be selected to accentuate particular sensory attributes, balance other flavor components, or create a more rounded aroma profile. For example, floral esters may be incorporated into confections, beverages, or baked goods to enrich fruity or floral notes that are otherwise subdued by other ingredients. Beyond pure sensory roles, flavoring agents can also act as adjuvants, meaning that they support or enhance the efficacy of other flavor compounds. This can be particularly relevant in complex flavor formulations where subtle interactions among multiple compounds create the intended overall impression. In this context, BENZYL NONANOATE may be combined with other esters, aldehydes, or natural extracts to achieve targeted flavor profiles. The versatility of benzyl esters in flavor chemistry makes them attractive tools for flavorists seeking specific aroma characteristics. Their use is guided by expertise in flavor formulation and by regulatory standards that delineate acceptable compounds and use conditions. The appearance of BENZYL NONANOATE in authoritative inventories, such as the FDA Substances Added to Food list and JECFA flavoring evaluations, reflects its recognized function within the broader category of flavoring agents. These regulatory listings do not themselves define quantitative limits but rather acknowledge the compound as fitting within a class of flavoring substances that have been reviewed for safety at typical use levels.

Adi Example Calculation

Because BENZYL NONANOATE has been evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and concluded to present no safety concern at typical intake levels, a specific numeric Acceptable Daily Intake (ADI) is not assigned. Therefore, a numerical ADI example calculation cannot be provided in this context. However, illustrative examples for compounds with established ADIs can help readers understand how such calculations are typically performed. For example, if a compound had an established ADI of X mg per kg body weight per day, the total allowable intake for an individual would be calculated by multiplying the ADI by body weight. For a hypothetical adult weighing 70 kg, this would be X multiplied by 70, yielding an allowable intake of X times 70 mg per day. This type of calculation illustrates how ADIs translate to practical exposure limits, but it is illustrative only and does not apply numerically to BENZYL NONANOATE itself because a numeric ADI has not been specifically established for this compound. In the case of BENZYL NONANOATE, the safety conclusion by expert committees supports its use at typical levels without requiring a formal numeric ADI, and regulatory practice focuses on good manufacturing practice and sensory efficacy to limit exposures.

Safety And Health Research

Safety evaluations for BENZYL NONANOATE focus on the compound’s toxicological profile and the levels of exposure that may arise from its use as a flavoring agent. Esters used in flavor chemistry are generally assessed for their potential to cause acute toxicity, genotoxicity, chronic toxicity, reproductive toxicity, and other endpoints that inform risk assessment. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) conducted an evaluation of BENZYL NONANOATE and concluded that there is no safety concern at current levels of intake when used as a flavoring agent. This conclusion suggests that based on available toxicological data and estimates of typical exposure from food use, the compound does not pose a significant health risk at the levels at which it is normally used in flavor formulations. It is important to differentiate between hazard and exposure in safety research. Hazard refers to the inherent potential of a chemical to cause adverse effects at certain dose levels, while exposure assessment estimates how much of the compound individuals might consume through food products. Regulatory evaluations consider both aspects to determine whether typical exposures are sufficiently below levels associated with potential adverse effects. In the case of BENZYL NONANOATE, the evaluations by expert committees indicate that typical use concentrations in food flavoring do not result in exposures that raise safety concerns based on current data. Research into the toxicology of flavoring esters including benzyl derivatives often draws on data from animal studies, in vitro assays, and structure-activity relationships. Such research helps clarify whether specific functional groups or structural features may be associated with adverse outcomes at high doses. For BENZYL NONANOATE, the available information summarized in expert evaluations indicates a low level of concern under typical use conditions. It is customary for such assessments to be periodically reviewed as new data become available to ensure that conclusions remain aligned with current scientific understanding. In the absence of evidence indicating specific health hazards at normal use levels, regulatory reviews support the continued inclusion of the compound in flavoring inventories. Consumers should understand that flavoring agents such as BENZYL NONANOATE are present in foods at very low concentrations and are not intended to contribute nutritional value or physiological effects beyond sensory impact. The safety evaluations conducted by recognized expert committees provide a context for regulatory acceptance and underscore that use is guided by established safety standards.

Regulatory Status Worldwide

The regulatory status of BENZYL NONANOATE reflects its recognition as a flavoring agent within multiple authoritative inventories and expert evaluations. In the United States, BENZYL NONANOATE is listed in the FDA Substances Added to Food inventory, formerly known as EAFUS, which catalogs substances that may be used in food formulations as flavors or adjuvants. The inventory entry identifies its technical function as a flavoring agent or adjuvant, aligning with its use in flavor chemistry. However, inclusion in the inventory does not itself constitute an explicit FDA approval with a specified regulatory section under the Code of Federal Regulations, and thus specific numeric limitations or direct CFR citations are not provided within the inventory entry. Detailed regulation of flavoring substances in the United States is guided broadly by provisions such as 21 CFR 172.515, which addresses the use of synthetic flavoring substances and adjuvants under conditions consistent with good manufacturing practice. Internationally, BENZYL NONANOATE has been evaluated by the Joint FAO/WHO Expert Committee on Food Additives (JECFA), which assessed the compound’s safety as a flavoring agent. JECFA’s evaluation indicated that there is no safety concern at current levels of intake when used as a flavoring agent, reflecting an expert review of available toxicological and exposure data within the context of typical use patterns. While JECFA does not assign an Acceptable Daily Intake (ADI) for flavoring substances when no safety concern is identified at estimated intake levels, its evaluation serves as a scientific reference that informs regulatory decisions in many jurisdictions. In the European Union, flavoring substances are subject to regulation under the EU framework for flavorings in food, and specific listings and evaluations are maintained by authorities such as the European Food Safety Authority (EFSA). At the time of writing, there is no direct EFSA Opinion publicly available that assigns an E-number or quantitative ADI specifically for BENZYL NONANOATE, and therefore detailed EU-level regulatory status may depend on member state assessments and compliance with broader flavoring regulations. Overall, the regulatory status of BENZYL NONANOATE worldwide is characterized by its inclusion in recognized flavor inventories and evaluations by scientific expert committees, with an emphasis on its acceptable use as a flavoring agent under established practice conditions. Manufacturers and formulators are responsible for ensuring that its incorporation into specific products complies with applicable regulatory frameworks in the jurisdictions where those products are marketed.

Taste And Functional Properties

The sensory properties of BENZYL NONANOATE derive from its chemical structure, which features an aromatic benzyl group and a medium-chain nonanoate moiety. These structural elements influence both the aroma profile and functional behavior of the compound in flavor applications. Organoleptically, BENZYL NONANOATE is described as having faint floral and slightly balsamic notes that can contribute a subtle sweetness or complexity to a flavor blend. These characteristics make it suitable for enhancing or complementing fruity, floral, or confectionary flavor profiles when used judiciously. Functional behavior in terms of solubility and stability is also important for its performance in food systems. BENZYL NONANOATE is practically insoluble in water but soluble in organic solvents such as ethanol, which is common for many ester-based flavor compounds. This solubility profile means that in aqueous food systems, emulsification or co-solvent strategies may be used to disperse the compound effectively at the levels needed for sensory impact. Its chemical stability under typical food processing conditions, including moderate heat and acidic to neutral pH environments, contributes to its suitability as a flavoring agent. However, like many esters, it may undergo hydrolysis under extreme conditions of high heat and prolonged processing, which can reduce its effectiveness if not formulated appropriately. From a functional perspective, BENZYL NONANOATE does not act as a nutrient or preservative but rather as a sensory-modifying ingredient. Its contribution to flavor is cumulative with other components in a formulation, and flavorists typically consider both its potency and its interactions with other substances when determining usage levels. Because of its floral and slightly sweet aromatic profile, it may be used to round out or soften sharper notes from other flavor ingredients, contributing to a more balanced overall sensory experience. In summary, the taste and functional properties of BENZYL NONANOATE are anchored in its role as a subtle aroma enhancer with specific sensory notes and predictable physical behavior in formulation. Its contributions are most meaningful in the context of multi-component flavor systems, where its floral character can complement other ingredients to achieve a desired flavor profile.

Acceptable Daily Intake Explained

An Acceptable Daily Intake (ADI) is a scientific estimate of the amount of a substance that can be consumed daily over a lifetime without appreciable health risk, based on available toxicological data and conservative safety factors. ADIs are commonly established for food additives that contribute to dietary exposure in measurable quantities. In the case of flavoring agents such as BENZYL NONANOATE, expert evaluations conducted by bodies like the Joint FAO/WHO Expert Committee on Food Additives (JECFA) may conclude that there is no safety concern at typical levels of intake when used as a flavoring agent. When such a conclusion is reached, a specific numeric ADI is not assigned because estimated exposures from normal use patterns are well below levels that would warrant quantitative restriction. It is important to understand that an ADI, when established, incorporates built-in safety factors to account for uncertainties in data and differences among individuals. These safety factors ensure that even sensitive populations are protected. For compounds like BENZYL NONANOATE, where safety evaluations indicate no concern at current intake levels, regulatory frameworks rely on expert judgment to determine that typical consumer exposure does not approach levels associated with potential adverse effects in toxicological studies. The absence of a numeric ADI does not imply that there are no safety standards or oversight; rather, it reflects that available evidence supports the compound’s safety within the context of its intended use. Regulatory authorities and expert committees periodically reassess new data to ensure that conclusions remain current and protective of public health. In practice, the use of flavoring agents is guided by good manufacturing practices, which emphasize using only the minimum amount necessary to achieve the desired sensory effect, further limiting potential exposure.

Comparison With Similar Additives

BENZYL NONANOATE can be compared with other ester-based flavoring agents that share similar sensory roles and functional behavior. One example is ethyl butyrate, a common ester used to impart fruity and sweet notes in beverages and confectionery products. Both ethyl butyrate and BENZYL NONANOATE contribute distinctive aroma characteristics, but ethyl butyrate is typically associated with more pronounced fruity notes, whereas BENZYL NONANOATE offers more floral and nuanced aromatic complexity. Another example is benzyl acetate, an ester that shares the benzyl functional group but has a different acid component, which influences its sensory profile. Benzyl acetate often provides sweet, floral, and fruity nuances in flavor formulations, making it comparable in functional use but distinct in its specific aroma signature. In addition, medium-chain esters such as methyl nonanoate also serve as flavoring agents with characteristic aromatic profiles. While methyl nonanoate delivers a different balance of notes due to its simpler methyl moiety, BENZYL NONANOATE’s benzyl group contributes a more complex aromatic character. These comparisons highlight how structural variations among esters influence both sensory attributes and selection in specific flavor applications. Formulators choose among these compounds based on the desired sensory outcome, stability, and compatibility with other ingredients in a flavor blend. Overall, comparing BENZYL NONANOATE with similar additives underscores common themes in flavor chemistry: subtle structural changes can yield meaningful differences in aroma and functional performance, and flavorists leverage these nuances to craft complex sensory experiences in food products. The regulatory profiles of these compounds are also informed by expert evaluations that consider typical use levels and safety data to support their incorporation into food formulations.

Common Food Applications Narrative

In practical food and beverage applications, BENZYL NONANOATE is used by flavorists and product developers to impart specific sensory characteristics that align with consumer preferences for floral, fruity, or nuanced aromatic profiles. Although it is not a primary flavoring ingredient on its own, BENZYL NONANOATE often functions within complex flavor blends where its subtle floral and lightly sweet attributes contribute to the perception of depth and complexity in the finished product. Food categories that may incorporate such esters include confectionery items, flavored beverages, flavored dairy products, and baked goods, where layered sensory experiences are desirable. For example, in confectionery applications like fruit-flavored candies or gummies, BENZYL NONANOATE may be combined with other esters and flavor compounds to reinforce or round out fruit notes, contributing to a more cohesive and appealing flavor profile. In beverages, particularly those with fruit or floral character, esters such as BENZYL NONANOATE can complement key flavor notes, enhancing the overall aromatic bouquet without overpowering the base flavor. In flavored dairy formulations such as sweetened yogurts or dessert creams, this compound’s floral undertones may support other flavor components to achieve a balanced sensory impression. In flavored baked goods, where processing conditions can sometimes diminish delicate aroma compounds, the selection of flavoring agents that are both effective and stable under heat is important. BENZYL NONANOATE’s relative stability under typical baking conditions allows it to contribute meaningfully to the aroma profile without significant degradation, helping bakers achieve the intended sensory experience in products like fruit-filled pastries or specialty breads. It is important to note that the use of BENZYL NONANOATE in these applications is guided by established good manufacturing practices and by regulatory frameworks that recognize the compound as a flavoring substance. Its inclusion in regulatory inventories such as the FDA Substances Added to Food list and JECFA evaluations provides a basis for manufacturers to incorporate the compound within the bounds of accepted use conditions. The specific application and concentration of the compound in any product are determined by technical considerations, sensory goals, and compliance with relevant regulatory guidelines.

Safety & Regulations

FDA

  • Notes: Inclusion in the FDA Substances Added to Food inventory does not constitute a specific approval under a CFR section.

EFSA

  • Notes: No specific EFSA evaluation assigning an E-number or numeric ADI found.

JECFA

  • Notes: JECFA evaluation concluded no safety concern but did not assign a numeric ADI or specify a year on the public entry.
  • Adi Display: No safety concern at current intake levels

Sources

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