壬酰胺，CAS 登记号 2444-46-4，由济南圣和化工有限公司现货供应，可提供纯度 按批次COA提供(不公开发布) 的规格，下游主要用于有机化学品。支持样品与小批量试用，批量价格请联系我们获取，验收以批次 COA 为准。
有机化学品
每批随货提供 COA；可按需提供 MSDS 及技术文件。邮件注明产品名称与 CAS 号，一个工作日内回复报价。
本页已列出 壬酰胺 的 CAS 号：2444-46-4，可与随货 COA 核对。
常见纯度为 按批次COA提供(不公开发布)，包装形式为 按订单/批次确认(不公开发布)，特殊规格可在询价时说明。
主要涉及有机化学品。
来信 info@591daili.com 或 WhatsApp 联系，提供产品名称、CAS 号与数量，确认价格与交期后即可安排发货，验收以批次 COA 为准。
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.
| 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 |
| 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 |
| 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 |
| 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 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%) |
This chemical does not meet GHS hazard criteria for 0.3% (5 of 1513) of reports.
H301 (85.7%): Toxic if swallowed [Danger Acute toxicity, oral]
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
CAS 2444-46-4; molecular formula C17H27NO3; molecular weight — g/mol.
NONIVAMIDE, N-Vanillylnonanamide, 2444-46-4, Pseudocapsaicin, Pelargonic acid vanillylamide, N-Vanillylnonamide.
Documented regulatory listings: EU Flavoring substances; FDA Substance added to food: FLAVOR ENHANCER, FLAVORING AGENT OR ADJUVANT; Flavoring Agents.
0.3% of GHS notifications report no hazard classification (5 of 1513).
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.