(E,Z)-2,6-nonadienal
trans-2,cis-6-nonadienal
 
Notes:
Constit. of cherry, melon, peas, cooked potato, wheat bread, other breads, milk, lean and fatty fish, black tea, oyster, clam and other foods. Primary odourant in cucumbers. Present in cucumber juice. Flavouring agent
  • Advanced Biotech
    • Advanced Biotech. Inc.
      Inspired by Nature
      A diverse range of products, all meeting our stringent commitment to quality.
      Advanced Biotech is a leading manufacturer and supplier of high-quality Natural flavoring ingredients & botanical extracts for the food/beverage, cosmetic and personal care industries. With over 25 years of experience working with Fermentation processing & botanical extracts, we can help develop new innovative and functional products for today’s competitive marketplace. Our company prides itself in the ability to cater to our customer’s specific needs while maintaining our focus on integrity, honesty and the commitment to high quality product standards. We proudly offer our quality Natural ingredients to companies around the world.
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      Product(s):
      1765 T2,C6 NONADIENAL 10% ETOAC NAT
       
  • Alfrebro
  • Augustus Oils
    • Augustus Oils Ltd
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      A wealth of experience, expertise and knowledge has allowed Augustus to bridge the gulf in expectation and trust between growers and users of natural ingredients. The Company works in partnership with customers on the one hand, and growers, farmers and distillers on the other. Both users and producers can then focus on exactly what they do best, while skilled Augustus technicians closely monitor and control the delivered product. This ensures users can have the confidence that they will receive the best raw materials suited to their requirements.
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      Trans 2 Cis 6 Nonadienal
       
  • Bedoukian Research
    • Bedoukian Research, Inc.
      Constantly Improving
      Working closely with our customers to meet their requirements.
      Paul Bedoukian founded the company to fill a niche as a supplier of high quality specialty aroma and flavor ingredients. In 1975 the company began manufacturing insect pheromones which are chemically similar to flavor and fragrance ingredients. Today, Bedoukian Research offers more than 450 Aroma Chemicals and 50 Insect Pheromones, while also providing custom manufacturing services to the pharmaceutical, agrochemical, and specialty chemical industries.
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      332 e,z-2,6-NONADIEN-1-AL ≥90.0% (trans,cis), FCC, Kosher
      SDS
      Powerful and diffusive. Adds green, leafy, watery, floral notes to all odor types.
      Applications include melon and other fruit flavors, especially strawberry. Also has uses in cucumber, savory, and seafood flavors such as oysters.
       
       
  • BOC Sciences
    • BOC Sciences
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      Product(s):
      557-48-2 (E,Z)-2,6-NONADIEN-1-AL FCC 96.0% (sum of isomers)
       
  • DeLong Chemicals America
    • DeLong Chemicals America
      Custom Manufacturing
      Supplier of aroma chemicals, pharmaceutical and specialty chemical intermediates.
      DeLong Chemicals America, LLC is an extension of Shijiazhuang Lida Chemical Co, Ltd to North America, a leading supplier and manufacturer of aroma chemicals, serving the industries of food, tobacco and perfume, while also providing intermediates, custom synthesis and custom manufacturing for pharmaceutical and specialty chemical industries.
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      0316 Nona-2-trans-6-cis-dienal
       
  • FCI SAS
    • FCI SAS
      Inspired by Nature
      At FCI customer service is not a department it’s an attitude.
      Our team is composed of motivated professionals with great experience in the flavours and fragrances market. Our company has been serving this industry for more than 40 years and is ISO 9001 certified since 2009 . Whatever your question on flavour and fragrance ingredients: commercial, technical or regulatory – we will answer it very quickly.
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      Product(s):
      13098 TRANS-2-CIS-6-NONADIENAL
       
  • Indukern F&F
  • Lluch Essence
    • Lluch Essence S.L.
      A family company dedicated to sales and distribution
      Flexibility, availability, price and quality.
      Flexibility, availability, price and quality make LLUCH ESSENCE S.L. one of Europe’s references when it comes to essential oils and aroma chemicals, and it is now well known all around the world.
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      trans-2-cis-6-NONADIENAL
       
  • M&U International
    • M&U International LLC
      Steady supply & demand
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      M&U dedicates itself to the development and production of new products as well as continuously promoting those new products. We’ve maintained a steady supply&demand relationship with a large number of manufacturers at home and abroad. We’ve developed an extensive network and because of our relationships with these manufacturers, we’re able to provide a stable supply of great quality materials. We’re located in China’s largest communications hub, Shanghai and in the U.S. near one of the largest sea ports on the East Coast. The strategic locations of our facilities ensure convenient, prompt and secure delivery of our products to our customers.
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      A0156 trans,cis-2,6-Nonadienal, Kosher
       
  • Sigma-Aldrich
  • Sunaux International
    • Sunaux International
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      We have industry leading processes and procedures to ensure nothing but the most reliable product.
      Sunaux International was founded in 2012 by the owner Mr.John Felton after spending 18 years involved in developing global business in the aromatic chemicals, fragrance and flavour compounds business.
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      A0168 trans,cis-2,6-Nonadienal
       
  • Synerzine
    • Synerzine, Inc.
      Innovation. Customization. Aroma Ingredients.
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      Synerzine expresses what we have grown to embody as an organization - the synergy and connection between raw ingredients, science, technology, and the final product. Our experienced team is passionate about bringing our customers high-quality innovative ingredients that they can trust.
      Building upon our 44 year history, the Synerzine team provides customers around the globe with convenient access to over 1200 high-quality aroma ingredients. We actively engage with customers to add a wide array of new products and services on a regular basis. Our aim is to delight every customer with our exceptional services, large product selection, customization and the highest quality and safety standards. We provide our customers with true value designed to help them bring their products to market faster.
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      Product(s):
      W1408 trans-2, cis-6-Nonadienal
      W1408N Natural trans-2, cis-6-Nonadienal 10% in ethyl acetate
      W1408N-5 2-TRANS-6-CIS-NONADIENAL, NATURAL
       
  • TCI AMERICA
    • TCI AMERICA
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      Product(s):
      N0836 trans,cis-2,6-Nonadienal >95.0%(GC)
       
  • The Lermond Company
    • The Lermond Company
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      The Lermond family has been sourcing raw materials for the flavor and fragrance industry for nearly 7 decades.
      The Lermond Company is a women-owned distributor of raw materials primarily servicing the flavor and fragrance industry. For three generations, members of the Lermond family have been integral sourcing partners for the North American flavor and fragrance industry. We supply high quality essential oils, aroma chemicals, absolutes, concretes, resinoids and floral waters from around the world to the global industry.
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      43525 2, 6 NONADIENAL
       
Synonyms   Articles   Notes   Search
Fragrance Demo Formulas    Flavor Demo Formulas
CAS Number: 557-48-2Picture of molecule3D/inchi
% from: 90.00% to 99.90%
ECHA EINECS - REACH Pre-Reg: 209-178-6
FDA UNII: 93E895X03C
Nikkaji Web: J59.348F
Beilstein Number: 1720980
MDL: MFCD00007009
CoE Number: 659
XlogP3-AA: 2.20 (est)
Molecular Weight: 138.20978000
Formula: C9 H14 O
NMR Predictor: Predict (works with chrome or firefox)
Also(can) Contains: (E,E)-2,6-nonadienal 0.10% to 9.00%
EFSA/JECFA Comments: At least 92%; secondary component 4-7% (E,E)-2,6-nonadienal. (EFSA)
Category: flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar: Search
Google Books: Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist: Search
Google Patents: Search
US Patents: Search
EU Patents: Search
Pubchem Patents: Search
PubMed: Search
NCBI: Search
JECFA Food Flavoring: 1186  nona-2-trans-6-cis-dienal
DG SANTE Food Flavourings: 05.058  nona-2(trans),6(cis)-dienal
FEMA Number: 3377 trans-2,cis-6-nonadienal
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):557-48-2 ; 2-TRANS-6-CIS-NONADIENAL
Synonyms   Articles   Notes   Search   Top
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
Boiling Point: 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.
Storage: refrigerate in tightly sealed containers. store under nitrogen.
Soluble in:
 alcohol
 dipropylene glycol
 fixed oils
 water, very slightly
 water, 318.8 mg/L @ 25 °C (est)
Insoluble in:
 water
Stability:
 soap
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
 
Odor Type: green
 
Odor Strength: high ,
recommend smelling in a 1.00 % solution or less
 
Substantivity: 240 hour(s) at 100.00 %
 
 green  fatty  dry  cucumber  violet leaf  
Odor Description:
at 1.00 % in dipropylene glycol. 
green fatty dry cucumber violet leaf
Luebke, William tgsc, (1995)
 
 green  cucumber  melon  fatty  vegetable  
Odor Description:
Green, cucumber, melon, fatty and vegetative
Mosciano, Gerard P&F 21, No. 5, 49, (1996)
 
 
Flavor Type: green
 
 green  cucumber  melon  fatty  rindy  meaty  fatty  
Taste Description:
at 1.00 ppm.  
Green, cucumber, melon, fatty and rindy with a hint of meat fat
Mosciano, Gerard P&F 21, No. 5, 49, (1996)
 
Odor and/or flavor descriptions from others (if found).
 
Bedoukian Research
e,z-2,6-NONADIEN-1-AL ≥90.0% (trans,cis), FCC, Kosher
Odor Description: A powerful cucumber and violet leaf odor in dilution with a hint of melon
Powerful and diffusive. Adds green, leafy, watery, floral notes to all odor types.
Taste Description: Green, Cucumber, Melon, very natural at high dilution, buttery, fatty
Applications include melon and other fruit flavors, especially strawberry. Also has uses in cucumber, savory, and seafood flavors such as oysters.
 
Givaudan
Nonadienal
Odor Description: Intense, Green, Violet leaf, Cucumber, Melon
Nonadienal blends well in green top note accords. Used as a modifier, it imparts a natural violet leaf aspect.
 
Alfrebro
trans-2-cis-6-NONADIENAL NATURAL 10% IN ETHYL ACETATE
Odor Description: Fatty, Spicy, Cucumber, Violet-Leaf
 
Moellhausen
trans-2,cis-6-NONADIENAL
Odor Description: natural, strongly green, violet leaf-like; cucumber, melon
Taste Description: green vegetables, bread, meat, beer, tea, mango etc
 
Alfrebro
trans-2-cis-6-NONADIENAL NATURAL 1% IN TRIACETIN
Odor Description: Fatty, Spicy, Cucumber, Violet-Leaf
 
Pell Wall Perfumes
trans-2,cis-6-Nonadienal
Odor Description: Green-cucumber, Floral-violet, fresh, clean. Diffusive
Arctander describes the odour like this: “Extremely powerful and very diffusive oily-green, herbaceous and, in proper dilution, sweet, pleasant leafy-vegetable odor of moderate to poor tenacity.” He goes on to say it “has been used for the past 30 years in minute traces in Violet perfumes, Narcisse bases, and in topnote compositions as a green-fresh, natural and very diffusive note. The material is also used in the revived ‘Cucumber’ odor for hand-lotions etc. interesting effects are achieved with this material in Muguet, Lily, Cyclamen, Ylang-Ylang, etc.”
Taste Description: green melon cucumber aldehydic
 
FCI SAS
TRANS-2-CIS-6-NONADIENAL
Odor Description: green fatty dry cucumber violet leaf
Taste Description: Extremely powerful green vegetable-like - natural cucumber
 
 
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
Synonyms   Articles   Notes   Search   Top
Suppliers:
Advanced Biotech
T2,C6 NONADIENAL 10% ETOAC NAT
Alfrebro
trans-2-cis-6-NONADIENAL NATURAL 1% IN MCTG
Odor: Fatty, Spicy, Cucumber, Violet-Leaf
Alfrebro
trans-2-cis-6-NONADIENAL NATURAL 1% IN TRIACETIN
Alfrebro
trans-2-cis-6-NONADIENAL NATURAL 10% IN ETHYL ACETATE
Odor: Fatty, Spicy, Cucumber, Violet-Leaf
Alfrebro
trans-2-cis-6-NONADIENAL NATURAL NATURAL 1% IN ETHYL ACETATE
Apple Flavor & Fragrance
(E,Z)-2,6-Nonadien-1-al
Augustus Oils
Trans 2 Cis 6 Nonadienal
Services
Bedoukian Research
e,z-2,6-NONADIEN-1-AL
≥90.0% (trans,cis), FCC, Kosher
Odor: A powerful cucumber and violet leaf odor in dilution with a hint of melon
Use: Powerful and diffusive. Adds green, leafy, watery, floral notes to all odor types.
Flavor: Green, Cucumber, Melon, very natural at high dilution, buttery, fatty
Applications include melon and other fruit flavors, especially strawberry. Also has uses in cucumber, savory, and seafood flavors such as oysters.
BOC Sciences
For experimental / research use only.
(E,Z)-2,6-NONADIEN-1-AL FCC 96.0% (sum of isomers)
Citrus and Allied Essences
trans-2,cis-6-Nonadienal
Market Report
DeLong Chemicals America
Nona-2-trans-6-cis-dienal
Ernesto Ventós
TRANS-2-CIS-6-NONADIENAL
Odor: CUCUMBER, VIOLET
FCI SAS
TRANS-2-CIS-6-NONADIENAL
Flavor: Extremely powerful green vegetable-like - natural cucumber
Frutarom
2,6-NONADIENAL WITH ATP
Givaudan
Nonadienal
Odor: Intense, Green, Violet leaf, Cucumber, Melon
Use: Nonadienal blends well in green top note accords. Used as a modifier, it imparts a natural violet leaf aspect.
Indukern F&F
TRANS-2-CIS-6-NONADIENAL
Odor: POWERFUL, GREEN, CUCUMBER, MELON
Kingchem Laboratories
T2 C6 NONADIENAL
Odor: Powerful violet, cucumber
Lluch Essence
trans-2-cis-6-NONADIENAL
M&U International
trans,cis-2,6-Nonadienal, Kosher
Moellhausen
TRANS-2, CIS-6-NONADIENAL 2%TRIACETIN
Moellhausen
trans-2,cis-6-NONADIENAL
Odor: natural, strongly green, violet leaf-like; cucumber, melon
Flavor: green vegetables, bread, meat, beer, tea, mango etc
Natural Advantage
trans-2-cis-6-Nonadienal Nat, 1% in Triacetin
Flavor: cucumber, juicy, sweet
Riverside Aromatics LTD.is the exclusive distributor for Europe in UK for any non-US based inquiries
O'Laughlin Industries
TRANS-2-CIS -6-NONADIENAL
Pell Wall Perfumes
trans-2,cis-6-Nonadienal
Odor: Green-cucumber, Floral-violet, fresh, clean. Diffusive
Use: Arctander describes the odour like this: “Extremely powerful and very diffusive oily-green, herbaceous and, in proper dilution, sweet, pleasant leafy-vegetable odor of moderate to poor tenacity.” He goes on to say it “has been used for the past 30 years in minute traces in Violet perfumes, Narcisse bases, and in topnote compositions as a green-fresh, natural and very diffusive note. The material is also used in the revived ‘Cucumber’ odor for hand-lotions etc. interesting effects are achieved with this material in Muguet, Lily, Cyclamen, Ylang-Ylang, etc.”
Penta International
TRANS-2, CIS-6-NONADIENAL NATURAL 1% SOL. IN CAPROIC ACID
Penta International
TRANS-2, CIS-6-NONADIENAL NATURAL 1% SOL. IN ETHYL ALCOHOL
Penta International
TRANS-2, CIS-6-NONADIENAL SYNTHETIC 1% IN ETHYL ALCOHOL
Penta International
TRANS-2, CIS-6-NONADIENAL
Penta International
TRANS-2,CIS-6-NONADIENAL FCC
R C Treatt & Co Ltd
trans-2, cis-6-Nonadienal
Reincke & Fichtner
2,6-Nonadienal (trans, cis)
Santa Cruz Biotechnology
For experimental / research use only.
trans-2,cis-6-Nonadienal >90%
Sigma-Aldrich
trans-2,cis-6-Nonadienal, mixture of isomers, ≥96%, stabilized, FCC, FG
Odor: green; waxy; violet; vegetable
Certified Food Grade Products
Sunaux International
trans,cis-2,6-Nonadienal
Synerzine
2-TRANS-6-CIS-NONADIENAL, NATURAL
Synerzine
Natural trans-2, cis-6-Nonadienal 10% in ethyl acetate
Synerzine
trans-2, cis-6-Nonadienal
TCI AMERICA
For experimental / research use only.
trans,cis-2,6-Nonadienal >95.0%(GC)
The Lermond Company
2, 6 NONADIENAL
Vigon International
Nonadienal 2-trans 6-cis
Odor: Intense, Green, Violet leaf, Cucumber, Melon
Synonyms   Articles   Notes   Search   Top
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 38 - Irritating to skin.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 37/39 - Wear suitable gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Acute toxicity, Oral (Category 4), H302
GHS Label elements, including precautionary statements
 
Pictogramexclamation-mark.jpg
 
Signal word Warning
Hazard statement(s)
H302 - Harmful if swallowed
Precautionary statement(s)
P264 - Wash skin thouroughly after handling.
P270 - Do not eat, drink or smoke when using this product.
P280 - Wear protective gloves/protective clothing/eye protection/face protection.
P301 + P312 - IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell.
P330 - Rinse mouth.
P501 - Dispose of contents/ container to an approved waste disposal plant.
Human Experience:
2 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50  > 5000 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 769, 1982.

Dermal Toxicity:
skin-rabbit LD50 > 5000 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 769, 1982.

Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavor and fragrance agents
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for (E,Z)-2,6-nonadienal usage levels up to:
  0.1000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 15.78 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 24.00 (μg/capita/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 6. Update in publication number(s): 7
Click here to view publication 6
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -1.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.10000
fruit ices: -0.10000
gelatins / puddings: --
granulated sugar: --
gravies: -0.10000
hard candy: -0.10000
imitation dairy: --
instant coffee / tea: --
jams / jellies: -1.00000
meat products: -0.10000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -0.10000
sugar substitutes: --
sweet sauces: --
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Safety References:
Flavor & Extract Manufacturers Association (FEMA) reference(s):
The FEMA GRAS assessment of alpha,beta-unsaturated aldehydes and related substances used as flavor ingredients. View pdf
European Food Safety Athority(EFSA): Flavor usage levels; Subacute, Subchronic, Chronic and Carcinogenicity Studies; Developmental / Reproductive Toxicity Studies; Genotoxicity Studies...
European Food Safety Authority (EFSA) reference(s):
List of apha, beta-Unsaturated Aldehydes and Ketones representative of FGE.19 substances for Genotoxicity Testing [1] - Statement of the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf
EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev.1): 74 a,ß-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19
View page or View pdf
Safety and efficacy of 26 compounds belonging to chemical group 3 (a,ß-unsaturated straight-chain and branched-chain aliphatic primary alcohols, aldehydes, acids and esters) when used as flavourings for all animal species and categories
View page or View pdf
EPI System: View
Chemical Carcinogenesis Research Information System: Search
EPA Substance Registry Services (TSCA): 557-48-2
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 643731
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 2
 (2E,6Z)-nona-2,6-dienal
Chemidplus: 0000557482
RTECS: RA5391800 for cas# 557-48-2
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References:
 (2E,6Z)-nona-2,6-dienal
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 557-48-2
Pubchem (cid): 643731
Pubchem (sid): 134977246
Flavornet: 557-48-2
Pherobase: View
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Other Information:
(IUPAC): Atomic Weights of the Elements 2011 (pdf)
Videos: The Periodic Table of Videos
tgsc: Atomic Weights use for this web site
(IUPAC): Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS): View
CHEBI: View
KEGG (GenomeNet): C08499
HMDB (The Human Metabolome Database): HMDB33857
FooDB: FDB012040
Export Tariff Code: 2912.19.5000
Typical G.C.
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
For Odor
aldehydic
 decanal (aldehyde C-10)FL/FR
 nonanal (aldehyde C-9)FL/FR
 octanal (aldehyde C-8)FL/FR
balsamic
isoamyl benzoateFL/FR
 benzyl cinnamateFL/FR
 clover nitrileFR
 ethyl cinnamateFL/FR
berry
 raspberry ketoneFL/FR
 raspberry ketone acetateFL/FR
 raspberry ketone methyl etherFL/FR
caramellic
 strawberry furanoneFL/FR
chocolate
isoamyl phenyl acetateFL/FR
citrus
 bergamot oilFL/FR
(Z)-7-decenalFR
 grapefruit pentanolFR
blood orange oil italyFL/FR
sweet orange peel oil c.p. brazilFL/FR
 petitgrain combava oilFR
2-nonen-1-olFL/FR
(E)-2-nonenalFL/FR
(Z)-2-nonenalCS
(Z)-3-octen-1-olFL/FR
(E)-2-octenalFL/FR
(Z)-2-octenal 
floral
 allyl anthranilateFL/FR
alpha-amyl cinnamaldehydeFL/FR
isoamyl salicylateFL/FR
 benzyl acetateFL/FR
 benzyl alcoholFL/FR
 benzyl isobutyrateFL/FR
 bois de rose oil brazilFL/FR
 citronellyl acetateFL/FR
 citronellyl formateFL/FR
 coriander seed oilFL/FR
 cyclamen aldehydeFL/FR
 cyclohexyl ethyl alcoholFL/FR
alpha-damasconeFL/FR
 floral pyranolFR
 gardenia oxideFR
 geranyl acetateFL/FR
(E)-geranyl acetoneFL/FR
 heliotropyl acetateFL/FR
 heliotropyl acetoneFL/FR
alpha-hexyl cinnamaldehydeFL/FR
 ho leaf oilFR
 hyacinth etherFR
 leerallFR
laevo-linaloolFL/FR
 linaloolFL/FR
 linalool oxideFL/FR
 methyl dihydrojasmonateFL/FR
 mimosa absolute franceFL/FR
 muguet carboxaldehydeFR
 neryl acetateFL/FR
 nonanolFL/FR
 ocean propanalFL/FR
 phenethyl acetateFL/FR
 phenethyl isobutyrateFL/FR
 phenethyl propionateFL/FR
 rose butanoateFL/FR
 tetrahydrolinaloolFL/FR
 violet methyl carbonateFR
fruity
 allyl amyl glycolateFR
 allyl cyclohexyl propionateFL/FR
isoamyl butyrateFL/FR
 artemisia pallens herb oilFL/FR
 benzyl propionateFL/FR
beta-damasconeFL/FR
gamma-decalactoneFL/FR
 diethyl malonateFL/FR
 ethyl heptanoateFL/FR
 green acetateFR
(E)-2-hexen-1-olFL/FR
2-hexen-1-olFL/FR
 hexyl acetateFL/FR
 methyl 2-methyl valerateFL/FR
 octen-1-yl cyclopentanoneFL/FR
 propyl 2,4-decadienoateFL/FR
 strawberry glycidate 1 (aldehyde C-16 (so-called))FL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
green
 acetaldehyde butyl phenethyl acetalFL/FR
 acetaldehyde di-(Z)-3-hexen-1-yl acetalFL/FR
 acetaldehyde ethyl phenethyl acetalFL/FR
3,5,6-neocyclocitralFR
 ethyl (E,Z)-2,4-decadienoateFL/FR
2-ethylidene-6-methyl-cis-3-heptenal 
 galbanum oleoresinFL/FR
 geranium absoluteFL/FR
 heptyl cinnamateFL/FR
3-hexen-1-olFL/FR
(Z)-2-hexen-1-olFL/FR
(Z)-3-hexen-1-olFL/FR
(Z)-3-hexen-1-yl 2-methyl butyrateFL/FR
(E)-2-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl benzoateFL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
(Z)-3-hexen-1-yl lactateFL/FR
 hexen-1-yl oxypropane nitrileFR
(Z)-3-hexen-1-yl propionateFL/FR
(Z)-3-hexen-1-yl pyruvateFL/FR
3-hexenalFL/FR
 hexoxyacetaldehyde dimethyl acetalFR
 hexyl 2-methyl butyrateFL/FR
(Z)-leaf acetalFL/FR
 leafy acetalFL/FR
 manzanate (Givaudan)FL/FR
 melon nonenoateFL/FR
 methyl heptine carbonateFL/FR
 methyl octine carbonateFL/FR
 methyl octine carbonate replacerFR
(E,Z)-2,6-nonadien-1-olFL/FR
2,6-nonadien-1-olFL/FR
(Z,Z)-3,6-nonadien-1-olFL/FR
(E,Z)-3,6-nonadien-1-olFL/FR
3,6-nonadien-1-olFL/FR
(E,Z)-2,6-nonadien-1-yl acetateFL/FR
2,6-nonadienalFL/FR
(E,Z)-2,6-nonadienal diethyl acetalFL/FR
(Z)-2-nonen-1-olFL/FR
(E)-2-nonen-1-olFL/FR
 octanal dimethyl acetalFL/FR
(Z)-5-octen-1-olFL/FR
(Z)-5-octen-1-yl propionateFL/FR
 phenyl acetaldehyde dimethyl acetalFL/FR
isopropyl phenyl propionaldehydeFR
 rose leaf absolute (rosa centifolia)FL/FR
 styralyl acetateFL/FR
 violet leaf absoluteFL/FR
 violet leaf absolute egyptFL/FR
herbal
sweet basil absoluteFL/FR
 clary sage oil franceFL/FR
 daucus carota fruit oilFL/FR
 herbal heptaneFR
 linalyl acetateFL/FR
 rosemary oleoresinFL/FR
marine
green algae absoluteFL/FR
 marine pyridineFR
melon
 melon heptenalFL/FR
(Z)-6-nonenalFL/FR
 watermelon ketoneFR
pine
 plectranthus glandulosus hook f. leaf oil cameroonFR
powdery
para-anisyl acetateFL/FR
para-anisyl alcoholFL/FR
terpenic
alpha-terpineolFL/FR
vanilla
 ethyl vanillinFL/FR
 vanillyl acetateFL/FR
waxy
 decyl acetateFL/FR
2,4-nonadien-1-olFL/FR
woody
 santallFR
(Z)-woody amyleneFR
 
For Flavor
 
No flavor group found for these
 acetaldehyde di-(Z)-3-hexen-1-yl acetalFL/FR
green algae absoluteFL/FR
 allyl anthranilateFL/FR
(Z)-6-decenalFL
2-ethylidene-6-methyl-cis-3-heptenal 
 heptyl cinnamateFL/FR
3-hexen-1-olFL/FR
(E)-2-hexenalFL
2-hexenalFL
3-methyl-3-pentanolFL
2,6-nonadienalFL/FR
2,4,6-nonatrienalFL
(Z)-2-octenal 
beta-damasconeFL/FR
aldehydic
 nonanal (aldehyde C-9)FL/FR
 octanal (aldehyde C-8)FL/FR
apple
(E,Z)-2,6-nonadien-1-olFL/FR
aromatic
 leafy acetalFL/FR
balsamic
 ethyl cinnamateFL/FR
berry
 heliotropyl acetoneFL/FR
 raspberry ketoneFL/FR
 raspberry ketone acetateFL/FR
 raspberry ketone methyl etherFL/FR
burnt
1,6-hexane dithiolFL
caramellic
 strawberry furanoneFL/FR
citrus
 bergamot oilFL/FR
laevo-linaloolFL/FR
 linaloolFL/FR
blood orange oil italyFL/FR
sweet orange peel oil c.p. brazilFL/FR
alpha-terpineolFL/FR
cooling
 manzanate (Givaudan)FL/FR
creamy
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
cucumber
2-ethyl octine carbonateFL
earthy
1,8-octane dithiolFL
fatty
(E,E)-2,4-decadienalFL
(Z)-3-hexen-1-yl benzoateFL/FR
2,4-nonadien-1-olFL/FR
(E,E)-2,4-nonadienalFL
2,4-nonadienalFL
(Z)-2-nonen-1-olFL/FR
2-nonen-1-olFL/FR
(Z)-3-octen-1-olFL/FR
(E)-2-octenalFL/FR
floral
isoamyl phenyl acetateFL/FR
 bois de rose oil brazilFL/FR
 citronellyl acetateFL/FR
(E)-geranyl acetoneFL/FR
 heliotropyl acetateFL/FR
 linalyl acetateFL/FR
 methyl dihydrojasmonateFL/FR
 neryl acetateFL/FR
 ocean propanalFL/FR
 phenethyl propionateFL/FR
 tetrahydrolinaloolFL/FR
fruity
 allyl cyclohexyl propionateFL/FR
isoamyl benzoateFL/FR
para-anisyl acetateFL/FR
para-anisyl alcoholFL/FR
 artemisia pallens herb oilFL/FR
 benzyl acetateFL/FR
 benzyl alcoholFL/FR
 benzyl isobutyrateFL/FR
 benzyl propionateFL/FR
 citronellyl formateFL/FR
alpha-damasconeFL/FR
gamma-decalactoneFL/FR
 diethyl malonateFL/FR
 ethyl heptanoateFL/FR
2-hexen-1-olFL/FR
 hexyl acetateFL/FR
 methyl 2-methyl valerateFL/FR
 octen-1-yl cyclopentanoneFL/FR
 rose butanoateFL/FR
 strawberry glycidate 1 (aldehyde C-16 (so-called))FL/FR
 styralyl acetateFL/FR
green
 acetaldehyde butyl phenethyl acetalFL/FR
 acetaldehyde ethyl phenethyl acetalFL/FR
isoamyl salicylateFL/FR
 cucumber distillatesFL
 cyclamen aldehydeFL/FR
 cyclohexyl ethyl alcoholFL/FR
 ethyl (E,Z)-2,4-decadienoateFL/FR
 galbanum oleoresinFL/FR
 geranium absoluteFL/FR
 geranyl acetateFL/FR
(E)-2-hexen-1-olFL/FR
(Z)-3-hexen-1-olFL/FR
(Z)-2-hexen-1-olFL/FR
(Z)-3-hexen-1-yl 2-methyl butyrateFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
(E)-2-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
(Z)-3-hexen-1-yl lactateFL/FR
(Z)-3-hexen-1-yl propionateFL/FR
(Z)-3-hexen-1-yl pyruvateFL/FR
3-hexenalFL/FR
 hexyl 2-methyl butyrateFL/FR
(Z)-leaf acetalFL/FR
 linalool oxideFL/FR
 melon heptenalFL/FR
 melon nonenoateFL/FR
 methyl heptine carbonateFL/FR
 methyl octine carbonateFL/FR
(E,Z)-3,6-nonadien-1-olFL/FR
2,6-nonadien-1-olFL/FR
3,6-nonadien-1-olFL/FR
(E,Z)-2,6-nonadien-1-yl acetateFL/FR
(E,E)-2,6-nonadienalFL
(E,Z)-2,6-nonadienal diethyl acetalFL/FR
(E)-2-nonen-1-olFL/FR
(E)-2-nonenalFL/FR
(Z)-6-nonenalFL/FR
 octanal dimethyl acetalFL/FR
(Z)-5-octen-1-olFL/FR
(Z)-5-octen-1-yl propionateFL/FR
 phenyl acetaldehyde dimethyl acetalFL/FR
 rose leaf absolute (rosa centifolia)FL/FR
 violet leaf absoluteFL/FR
 violet leaf absolute egyptFL/FR
herbal
sweet basil absoluteFL/FR
 clary sage oil franceFL/FR
 coriander seed oilFL/FR
 daucus carota fruit oilFL/FR
 rosemary oleoresinFL/FR
honey
 phenethyl acetateFL/FR
 phenethyl isobutyrateFL/FR
melon
 propyl 2,4-decadienoateFL/FR
spicy
 benzyl cinnamateFL/FR
tropical
alpha-amyl cinnamaldehydeFL/FR
vanilla
 ethyl vanillinFL/FR
 vanillyl acetateFL/FR
waxy
isoamyl butyrateFL/FR
 decanal (aldehyde C-10)FL/FR
 decyl acetateFL/FR
alpha-hexyl cinnamaldehydeFL/FR
 mimosa absolute franceFL/FR
(Z,Z)-3,6-nonadien-1-olFL/FR
 nonanolFL/FR
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 appleFR
 cherryFR
 cranberryFR
 cucumberFR
 flower shopFR
 greenFR
 guavaFR
 huckleberryFR
 leaf 
 mangoFR
 melonFR
 natural 
 pearFR
 pepper bell pepperFL
 teaFL
 trassi 
 tropicalFL
 violetFR
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 beer
Search  PMC Picture
 bilberry fruit
Search Trop  Picture
 bread wheat bread
Search  PMC Picture
 cantaloupe fruit
Search Trop  Picture
 cassie absolute @ 0.13%
Data  GC  Search Trop  Picture
 cherry
Search  PMC Picture
 clam
Search  PMC Picture
 coffee
Search  PMC Picture
 cranberry fruit
Search Trop  Picture
 cucumber
Search Trop  Picture
 fish fatty fish
Search  PMC Picture
 guava fruit
Search Trop  Picture
 mango fruit
Search Trop  Picture
 melon
Search  PMC Picture
 milk
Search  PMC Picture
 oyster
Search  PMC Picture
 pea
Search Trop  Picture
 pepper bell pepper fruit
Search Trop  Picture
 potato cooked potato
Search Trop  Picture
 tea
Search Trop  Picture
 trassi cooked trassi
Search  Picture
 violet flower absolute @ %
Data  GC  Search Trop  Picture
 violet leaf
Search Trop  Picture
 watermelon fruit
Search Trop  Picture
Synonyms   Articles   Notes   Search   Top
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
Synonyms   Articles   Notes   Search   Top
Articles:
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.
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