Name | Nonivamide |
Synonyms | Nonivamide Synthetic Capsaicin SYNTHETIC CAPSAICIN N-Vanillylnonanamide Nonoyl vanillylamide nonivamide capsaicine PELARGONYL VANILLYLAMIDE N-Nonanoyl vanillylamide PELARGONIC ACID VANILLYLAMIDE pelargonic acid vanillylamide Nonivamide(Synthetic Capsaicin) N-PELARGONIC ACID VANILLYLAMIDE N-(4-hydroxy-3-methoxybenzyl)nonanamide Nonylic Acid Vanillylamide (Nonivamide) Capsaicinsynthesispelargonylvanillylamide) N-(4-hydroxy-3-methoxy-benzyl)pelargonamide Nonanamide, N-((4-hydroxy-3-methoxyphenyl)meth N-((Hydroxy-3-methoxyphenyl)methyl)4-nonanamide N-[(4-hydroxy-3-methoxyphenyl)methyl]nonanamide N-[94-hydroxy-3-methoxyphenyl)methyl]nonanamide N-[(4-hydroxy-3-methoxy-phenyl)methyl]nonanamide |
CAS | 2444-46-4 |
EINECS | 219-484-1 |
InChI | InChI=1/C17H27NO3/c1-3-4-5-6-7-8-9-17(20)18-13-14-10-11-15(19)16(12-14)21-2/h10-12,19H,3-9,13H2,1-2H3,(H,18,20) |
InChIKey | RGOVYLWUIBMPGK-UHFFFAOYSA-N |
Molecular Formula | C17H27NO3 |
Molar Mass | 293.4 |
Density | 1,1 g/cm3 |
Melting Point | 54°C |
Boling Point | 200-210 °C(Press: 0.05 Torr) |
Flash Point | 190°C |
JECFA Number | 1599 |
Solubility | Insoluble in cold water, easily soluble in ethanol, ether, benzene, chloroform; slightly soluble in carbon disulfide. |
Vapor Presure | 2.48E-10mmHg at 25°C |
Appearance | White crystalline powder |
Color | white to off-white |
BRN | 2144300 |
pKa | 9.76±0.20(Predicted) |
Storage Condition | Sealed in dry,2-8°C |
Stability | Stable. Incompatible with strong oxidizing agents. |
Refractive Index | 1.513 |
MDL | MFCD00017286 |
Physical and Chemical Properties | Insoluble in cold water, soluble in ethanol, ether, benzene, chloroform; Slightly soluble in carbon disulfide. Derived from synthetic natural capsaicin analogs |
Risk Codes | R25 - Toxic if swallowed R36/37/38 - Irritating to eyes, respiratory system and skin. R43 - May cause sensitization by skin contact |
Safety Description | S26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice. S45 - In case of accident or if you feel unwell, seek medical advice immediately (show the label whenever possible.) S37/39 - Wear suitable gloves and eye/face protection S36/37 - Wear suitable protective clothing and gloves. |
UN IDs | UN 3462 6.1/PG 2 |
WGK Germany | 3 |
RTECS | RA5998000 |
FLUKA BRAND F CODES | 19 |
HS Code | 29242990 |
Hazard Class | 6.1 |
Packing Group | II |
Reference Show more | 1. Li Weiqin, Jiang Feng, Cao Weiwei, et al. Determination of Capsaicin Based on Unmodified Screen Printing Electrode [J]. Food and Fermentation Industry, 2020, v.46;No.407(11):281-286. 2. Deng Xiangyuan, Gao Kun, Wu Song, et al. Preliminary Study on Extraction Process of Capsaicin [J]. China Seasoning, 2011, 36(001):74-78. 3. He Shuai, john young, Ye Xiaoqing, et al. Analysis of spicy taste characteristics and related taste types of famous Hunan dishes [J]. Chinese condiments, 2016 (phase 6):6-10. 4. Wang Lin, Fan Gang, Xie Dingyuan, et al. Study on the influence of cooking and storage conditions of dishes on their taste substance content [J]. Chinese condiments, 2019(8):27-36. 5. Fang Linming, Tao Tangping, Zhu Zide, Wu Wenyan, Chen Huide. Determination of Capsaicin Compounds in Food by High Performance Liquid Chromatography [J]. Food Science and Technology, 2020,45(06):361-365. 6. Li Weiqin. Halogenated Release of Capsicum Alkali Substances in Dry Red Pepper and Its Rapid Detection [D]. Huazhong Agricultural University, 2020. |