(E,Z)-2,6-nonadienal

trans-2,cis-6-nonadienal

CAS: 557-48-2 C9 H14 O MW: 138.20978000 green green

Identification

Name(E,Z)-2,6-nonadienal
IUPAC(2E,6Z)-nona-2,6-dienal
CAS Number557-48-2
EINECS209-178-6
FDA UNII93E895X03C
Molecular FormulaC9 H14 O
Molecular Weight138.20978000
MDL NumberMFCD00007009
Nikkaji NumberJ59.348F
Beilstein1720980
CoE Number659

Regulatory

JECFA Food Flavoring1186 nona-2-trans-6-cis-dienal
DG SANTE Food Flavourings05.058 nona-2(trans),6(cis)-dienal
FEMA Number3377
FDANo longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF)557-48-2 ; 2-TRANS-6-CIS-NONADIENAL

Physical Properties

Appearance colorless to pale yellow clear oily liquid (est)
Assay 96.00 to 96.90 sum of isomers
Food Chemicals Codex Listed Yes
Specific Gravity 0.85000 to 0.87000 @ 25.00 °C.
Pounds per Gallon - (est). 7.073 to 7.239
Refractive Index 1.47000 to 1.47500 @ 20.00 °C.
Boiling Point 94.00 to 95.00 °C. @ 18.00 mm Hg, 187.00 °C. @ 760.00 mm Hg
Acid Value 5.00 max. KOH/g
Vapor Pressure 0.280000 mmHg @ 25.00 °C. (est)
Vapor Density >1 ( Air = 1 )
Flash Point 181.00 °F. TCC ( 83.00 °C. )
logP (o/w) 2.799 (est)
Shelf Life 12.00 month(s) or longer if stored properly.
Storage store under nitrogen., refrigerate in tightly sealed containers. store under nitrogen.
Soluble in alcohol
Insoluble in water
Stability soap

Cosmetic Information

CosIngcosmetic data
Cosmetic Usesperfuming agents

Organoleptic Properties

Odor Strength high ,
Substantivity 240 hour(s) at 100.00 %
Odor Description
at 1.00 % in dipropylene glycol.
Green, cucumber, melon, fatty and vegetative
A powerful cucumber and violet leaf odor in dilution with a hint of melon
Intense, Green, Violet leaf, Cucumber, Melon
Fatty, Spicy, Cucumber, Violet-Leaf
natural, strongly green, violet leaf-like; cucumber, melon
Fatty, Spicy, Cucumber, Violet-Leaf
Green-cucumber, Floral-violet, fresh, clean. Diffusive
green fatty dry cucumber violet leaf
Odor sample from Sigma-Aldrich
Taste Description
at 1.00 ppm.
Green, Cucumber, Melon, very natural at high dilution, buttery, fatty
green vegetables, bread, meat, beer, tea, mango etc
green melon cucumber aldehydic
Extremely powerful green vegetable-like - natural cucumber

Safety Information

Preferred SDSView
European informationMost important hazard(s):
Human Experience2 % solution: no irritation or sensitization.
Oral/Parenteral Toxicityoral-rat LD50 > 5000 mg/kg
Dermal Toxicityskin-rabbit LD50 > 5000 mg/kg
Inhalation ToxicityNot determined

GHS Classification

['GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)', 'GHS Label elements, including precautionary statements']

Safety in Use

Categoryflavor and fragrance agents
RIFM Fragrance Material Safety AssessmentSearch
Recommendation for (E,Z)-2,6-nonadienal usage levels up to0.1000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU)16.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA)24.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI)2000 (μg/person/day)
Threshold of Concern1800 (μg/person/day)
Structure ClassI
baked goods-
beverages(nonalcoholic)-
beverages(alcoholic)-
breakfast cereal-
cheese-
chewing gum-
condiments / relishes-
confectionery froastings-
egg products-
fats / oils-
fish products-
frozen dairy-
fruit ices-
gelatins / puddings-
granulated sugar-
gravies-
hard candy-
imitation dairy-
instant coffee / tea-
jams / jellies-
meat products-
milk products-
nut products-
other grains-
poultry-
processed fruits-
processed vegetables-
reconstituted vegetables-
seasonings / flavors-
snack foods-
soft candy-
soups-
sugar substitutes-
sweet sauces-
Dairy products, excluding products of category 02.0 (01.0)5.70000
Fats and oils, and fat emulsions (type water-in-oil) (02.0)1.50000
Edible ices, including sherbet and sorbet (03.0)0.90000
Processed fruit (04.1)-
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2)5.00000
Confectionery (05.0)5.50000
Chewing gum (05.3)-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0)4.80000
Bakery wares (07.0)8.00000
Meat and meat products, including poultry and game (08.0)0.90000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0)0.90000
Eggs and egg products (10.0)0.90000
Sweeteners, including honey (11.0)0.90000
Salts, spices, soups, sauces, salads, protein products, etc. (12.0)2.00000
Foodstuffs intended for particular nutritional uses (13.0)-
Non-alcoholic ("soft") beverages, excl. dairy products (14.1)2.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2)1.00000
Ready-to-eat savouries (15.0)2.50000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0)0.90000

Advanced Biotech. Inc.

Inspired by Nature

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Augustus Oils Ltd

The Premier Supplier

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View All Website +44 (0)1420 590555 essentials@augustus-oils.ltd.uk

Bedoukian Research, Inc.

Perfecting the Art of Chemistry

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BOC Sciences

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Charkit Chemical Corporation

The Specialty Chemical Specialists

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FCI SAS

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FRUTAROM USA INC,

Flavor & Specialty Ingredients

Your preferred partner for flavour and fragrance success.

View All Website +44 (0) 1429 863 222 Sales.IFFIngredients@iff.com

Indukern, S.A. F&F Ingredients Division

Commitment to quality

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View All Website +34 93 506 91 00 info@indukern.es

Lluch Essence S.L.

A family company dedicated to sales and distribution

Flexibility, availability, price and quality.

View All Website 34 93 379 38 49 web@lluche.com

M&U International LLC

Steady supply & demand

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Moellhausen S.P.A.

THE CHEMISTRY OF EMOTIONS

Innovation and commitment in the name of excellence.

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Natural Advantage

Manufacturer of natural flavor ingredients

With over 25 years experience in the flavor and food ingredient industries.

View All Website 318-215-1456 info@natadv.com

O'Laughlin Industries Inc.

Manufacturer of chemicals and ingredients used in flavors, fragrances, food, beverages and cosmetics

Leading the Flavor and Fragrance Industry since 1980.

View All Website (973) 376-4600 olcorphk@hkstar.com

Pell Wall Perfumes

Hand-made fragrances

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Chemistry innovation

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Riverside Aromatics Ltd.

Speciality Aroma Chemicals, Naturals and Synthetics

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Sigma-Aldrich

Complete Supply Chain

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SRS Aromatics Ltd

For over 25 years

Bringing flavour and fragrance into your world.

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Sunaux International

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Synerzine, Inc.

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The Lermond Company

Your Sourcing Resource

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R C Treatt and Co Ltd

Innovative ingredient solutions

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Ernesto Ventós S.A.

Leaders in essence

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Vigon International

Passion for Simplicity

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Potential Uses

FR apple FR cherry FR cranberry FR cucumber FR flower shop FR green FR guava FR huckleberry leaf FR mango FR melon natural FR pear FL pepper bell pepper FL tea trassi FL tropical FR violet

Natural Occurrence

beer PMC bilberry fruit bread wheat bread PMC cantaloupe fruit cassie absolute @ 0.13% Data cherry PMC clam PMC coffee PMC cranberry fruit cucumber fish fatty fish PMC guava fruit mango fruit melon PMC milk PMC oyster PMC pea pepper bell pepper fruit potato cooked potato tea trassi cooked trassi violet flower absolute @ % Data violet leaf watermelon fruit

Synonyms

cucumber aldehyde nona-2-trans-6-cis-dienal (2E,6Z)- nona-2,6-dien-1-al (2E,6Z)- nona-2,6-dienal nona-2(trans),6(cis)-dienal (E,Z)-2,6- nonadien-1-al (E)-2,(Z)-6- nonadien-1-al trans-2,cis-6- nonadien-1-al trans,cis-2,6- nonadien-1-al nonadien-2(trans)-6-(cis)-al (2E,6Z)-2,6- nonadienal T2 C6 nonadienal trans-2-cis-6- nonadienal trans-2, cis-6- nonadienal trans-2,cis-6- nonadienal trans,cis-2,6- nonadienal nonadienal 2-trans 6-cis 2,6- nonadienal, (2E,6Z)- 2,6- nonadienal, (E,Z)- trans-2, cis-6- nonadienal, natural 1% sol. in caproic acid trans-2, cis-6- nonadienal, natural 1% sol. in ethyl acetate trans-2, cis-6- nonadienal, natural 1% sol. in ethyl alcohol trans-2, cis-6- nonadienal, natural 5% sol. in ethyl acetate violet leaf aldehyde Info: Volatile Flavor Components in Bogyojosaeng and Suhong Cultivars of Strawberry (Fragaria ananassa Duch.) US Patents: 6,150,145 - Process for the production of degradation products of fatty acids PubMed: Simultaneous determination of ten taste and odor compounds in drinking water by solid-phase microextraction combined with gas chromatography-mass spectrometry. PubMed: Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle. PubMed: Evaluation of the key aroma compounds in beef and pork vegetable gravies a la chef by stable isotope dilution assays and aroma recombination experiments. PubMed: Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis. PubMed: Volatile composition of four southern highbush blueberry cultivars and effect of growing location and harvest date. PubMed: Effect of enzyme activity and frozen storage on jalapeño pepper volatiles by selected ion flow tube-mass spectrometry. PubMed: Determining human exposure and sensory detection of odorous compounds released during showering. PubMed: Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa). PubMed: Identification and quantification of impact aroma compounds in 4 nonfloral Vitis vinifera varieties grapes. PubMed: Single-drop microextraction and gas chromatography-mass spectrometry for the determination of volatile aldehydes in fresh cucumbers. PubMed: Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction. PubMed: Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept. PubMed: Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk. PubMed: Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection. PubMed: Characterization and semiquantitative analysis of volatiles in seedless watermelon varieties using solid-phase microextraction. PubMed: Comparison of odor-active volatile compounds of fresh and smoked salmon. PubMed: Characterization of dried whey protein concentrate and isolate flavor. PubMed: Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis. PubMed: Characterization of the antioxidant activity of sugars and polyhydric alcohols in fish oil emulsions. PubMed: Inactivation of pathogenic bacteria by cucumber volatiles (E,Z)-2,6-nonadienal and (E)-2-nonenal. PubMed: Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors. PubMed: Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion. PubMed: Tyrosinase inhibitory activity of cucumber compounds: enzymes responsible for browning in cucumber. PubMed: Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles. PubMed: Determination of stale-flavor carbonyl compounds in beer by stir bar sorptive extraction with in-situ derivatization and thermal desorption-gas chromatography-mass spectrometry. PubMed: Identification of potent odorants in different green tea varieties using flavor dilution technique. PubMed: Fresh cucumber flavor in refrigerated pickles: comparison of sensory and instrumental analysis. PubMed: Aroma components of cooked tail meat of American lobster (Homarus americanus). PubMed: Solid-phase microextraction (SPME) technique for measurement of generation of fresh cucumber flavor compounds. PubMed: Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage. PubMed: Aroma of fresh oysters Crassostrea gigas: composition and aroma notes.