ethyl (E,Z)-2,6-nonadienamide
N-ethyl trans-2-cis-6-nonadienamide
 
Notes:
Used as a food additive [EAFUS]
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CAS Number: 608514-56-3Picture of molecule3D/inchi
FDA UNII: 67Y8QHU5B0
Molecular Weight: 181.27863000
Formula: C11 H19 N O
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EFSA/JECFA Comments: No longer supported by Industry (DG SANCO, 2014).
Category: flavoring agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
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JECFA Food Flavoring: 1596  N-ethyl (E)-2,(Z)-6-nonadienamide
DG SANTE Food Flavourings: 16.094  N-ethyl (2E,6Z)-nonadienamide
FEMA Number: 4113 N-ethyl trans-2-cis-6-nonadienamide
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):608514-56-3 ; N-ETHYL TRANS-2-CIS-6-NONADIENAMIDE
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Physical Properties:
Appearance: pale yellow to yellow clear viscous liquid (est)
Assay: 96.00 to 100.00 % 
Food Chemicals Codex Listed: No
Specific Gravity: 0.91000 to 0.92000 @  25.00 °C.
Pounds per Gallon - (est).: 7.572 to  7.655
Refractive Index: 1.48400 to 1.49300 @  20.00 °C.
Boiling Point: 120.00 °C. @ 0.60 mm Hg
Boiling Point: 335.00 to  336.00 °C. @ 760.00 mm Hg (est)
Acid Value: 3.00 max. KOH/g
Vapor Pressure: 0.000120 mmHg @ 25.00 °C. (est)
Flash Point: 392.00 °F. TCC ( 199.90 °C. ) (est)
logP (o/w): 2.454 (est)
Soluble in:
 alcohol
 water, very slightly
 water, 219.4 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
Odor Description:
meaty spicy
 
Odor and/or flavor descriptions from others (if found).
 
 
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Cosmetic Information:
None found
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Suppliers:
Parchem
ethyl (E,Z)-2,6-nonadienamide
Chemical Sources Association
Need This Item for Flavor/Food?: You can contact the CSA
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Safety Information:
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
 
Pictogram
 
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
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Safety in Use Information:
Category: flavoring agents
Recommendation for ethyl (E,Z)-2,6-nonadienamide usage levels up to:
 not for fragrance use.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 61.00 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 88.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 2000 (μg/person/day)
Threshold of Concern:90 (μg/person/day)
Structure Class: III
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: 22
Click here to view publication 22
 average usual ppmaverage maximum ppm
baked goods: 0.500003.00000
beverages(nonalcoholic): 0.100001.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: 0.100002.00000
chewing gum: --
condiments / relishes: 0.500003.00000
confectionery froastings: --
egg products: --
fats / oils: 0.500002.00000
fish products: 1.000004.00000
frozen dairy: 0.100002.00000
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 0.500005.00000
hard candy: --
imitation dairy: 0.500003.00000
instant coffee / tea: --
jams / jellies: --
meat products: 1.000004.00000
milk products: 0.100002.00000
nut products: --
other grains: 1.0000010.00000
poultry: 1.000004.00000
processed fruits: --
processed vegetables: 0.500003.00000
reconstituted vegetables: 0.500002.00000
seasonings / flavors: 10.0000015.00000
snack foods: 1.0000010.00000
soft candy: --
soups: 0.500003.00000
sugar substitutes: --
sweet sauces: --
 
Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
 average usage mg/kgmaximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0): 0.050000.50000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.050000.50000
Edible ices, including sherbet and sorbet (03.0): 0.500005.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): --
Confectionery (05.0): 5.0000050.00000
Chewing gum (05.0): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 1.0000010.00000
Bakery wares (07.0): 0.500005.00000
Meat and meat products, including poultry and game (08.0): 0.050000.50000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 0.050000.50000
Eggs and egg products (10.0): --
Sweeteners, including honey (11.0): --
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 0.050000.50000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 5.0000050.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 5.0000050.00000
Ready-to-eat savouries (15.0): 0.050000.50000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.050000.50000
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Safety References:
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):
Flavouring Group Evaluation 86, (FGE.86)[1] - Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65th meeting) - Scientific Opinion of the Panel on Food Additives - Flavourings, Processing Aids and Materials in Contact with Food
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 86, Revision 1 (FGE.86Rev1): Consideration of aliphatic and aromatic amines and amides evaluated by JECFA (65th meeting)
View page or View pdf
Statement on List of Representative Substances for Testing. The current Statement lays down a list of substances in sub-groups with representative substances for which additional data are required prior to their evaluation through the Procedure (Regulation (EC) No 1565/2000).
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 86, Revision 2 (FGE.86Rev2): Consideration of aliphatic and arylalkyl amines and amides evaluated by JECFA (65th meeting)
View page or View pdf
EPI System: View
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 11309884
National Institute of Allergy and Infectious Diseases: Data
 (2E,6Z)-N-ethylnona-2,6-dienamide
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References:
 (2E,6Z)-N-ethylnona-2,6-dienamide
NIST Chemistry WebBook: Search Inchi
Pubchem (cid): 11309884
Pubchem (sid): 76980350
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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
KEGG (GenomeNet): C06551
HMDB (The Human Metabolome Database): HMDB32273
FooDB: FDB009402
ChemSpider: View
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Potential Blenders and core components note
 
For Odor
alliaceous
 dimethyl trisulfideFL/FR
 rum etherFL/FR
coffee
 coffee difuranFL/FR
2-methyl-3-,5 or 6-(furfuryl thio) pyrazineFL/FR
 meaty dithianeFL/FR
4-methyl nonanoic acidFL/FR
 sulfuryl acetateFL/FR
 hazelnut pyrazineFL/FR
4,5-dimethyl-2-ethyl-3-thiazolineFL/FR
2-methyl pyrazineFL/FR
2-methyl-3-(methyl thio) pyrazineFL/FR
 benzothiazoleFL/FR
 ethyl 3-mercaptopropionateFL/FR
 fish thiolFL/FR
2-mercaptopropionic acidFL/FR
4-methyl 4-mercaptopentan-2-one 1% solutionFL/FR
1-phenethyl mercaptanFL/FR
tobacco
 methyl benzoxoleFL/FR
 
For Flavor
 
No flavor group found for these
4-acetyl-2-methyl pyrimidineFL
gamma-aminobutyric acidFL
 amyl mercaptanFL
1,2-butane dithiolFL
2-(2-butyl)-4,5-dimethyl-3-thiazolineFL
 cyclopropyl (E,Z)-2,6-nonadienamideFL
2,5-diethyl thiazoleFL
 dimethyl tetrasulfideFL
2,6-dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanoneFL
bis(2,5-dimethyl-3-furyl) disulfideFL
(Z+E)-2,5-dimethyl-3-tetrahydrofuran thiolFL
(Z+E)-2,5-dimethyl-3-thioacetoxytetrahydrofuranFL
2,5-dimethyl-3-thiofuroyl furanFL
S-ethyl 2-acetyl aminoethane thioateFL
 ethyl 3-mercaptopropionateFL/FR
 ethyl 4-(acetyl thio) butyrateFL
(Z+E)-5-ethyl-4-methyl-2-(2-butyl) thiazolineFL
(Z+E)-5-ethyl-4-methyl-2-(2-methyl propyl) thiazolineFL
4-methyl 4-mercaptopentan-2-one 1% solutionFL/FR
 methyl dihydrofuran thiolFL
2-methyl thiazolidineFL
2-(methyl thio) ethanolFL
2-methyl-3-,5 or 6-(furfuryl thio) pyrazineFL/FR
2-methyl-3-(methyl thio) pyrazineFL/FR
2-methyl-3-furyl tetrasulfideFL
3-((2-methyl-3-furyl)thio)-4-heptanoneFL
4-((2-methyl-3-furyl)thio)-5-nonanoneFL
1,9-nonane dithiolFL
 peanut dithiazineFL
1-phenethyl mercaptanFL/FR
1,3-propane dithiolFL
 propyl 2-methyl-3-furyl disulfideFL
isopropyl disulfideFL
3-thienyl mercaptanFL
N-(2-(3,4-dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amideFL
3,7-dimethyl-2,6-octadien-1-yl cyclopropyl carboxamideFL
4-mercapto-2-pentanone 1% in acetoinFL
2-methyl-1-methyl thio-2-buteneFL
 pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazineFL
1-(2-thienyl) butanoneFL
alliaceous
1,3-butane dithiolFL
 dimethyl trisulfideFL/FR
3-tetrahydrothiophenoneFL
burnt
 bacon dithiazineFL
1,6-hexane dithiolFL
 rum etherFL/FR
chemical
2,5-dimethyl furanFL
cocoa
 butyraldehydeFL
coffee
 coffee difuranFL/FR
earthy
 difurfuryl sulfideFL
1,8-octane dithiolFL
eggy
isopropyl mercaptanFL
fatty
(E,E)-2,4-decadienalFL
4-methyl nonanoic acidFL/FR
green
4-penten-1-yl acetateFL
herbal
 massoia bark oilFL
meaty
4-allyl-2,6-dimethoxyphenolFL
 benzothiazoleFL/FR
2,6-dimethyl thiophenolFL
2,5-dimethyl-3-furan thiolFL
1,1-ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4%FL
4-furfuryl thio-2-pentanoneFL
 meaty dithianeFL/FR
(R,S)-2-mercapto-3-butanolFL
2-mercaptomethyl pyrazineFL
2-mercaptopropionic acidFL/FR
2-methyl 3-(methyl thio) furanFL
12-methyl tridecanalFL
bis(2-methyl-3-furyl) disulfideFL
S-(2-methyl-3-furyl) ethane thioateFL
2-methyl-3-tetrahydrofuran thiolFL
 propyl 2-mercaptopropionateFL
 pyrazinyl ethane thiolFL
2-pyridinyl methane thiolFL
 sulfuryl acetateFL/FR
 thialdineFL
ortho-thiocresolFL
ortho-thioguaiacolFL
metallic
2,5-dihydroxy-1,4-dithianeFL
musty
2-ethoxythiazoleFL
 hazelnut pyrazineFL/FR
nutty
3,5-diethyl-2-methyl pyrazineFL
2,5-diethyl-3-methyl pyrazineFL
4,5-dimethyl-2-ethyl-3-thiazolineFL/FR
 methyl benzoxoleFL/FR
2-methyl pyrazineFL/FR
 nutty thiazoleFL
onion
 furfuryl isopropyl sulfideFL
 methionolFL
popcorn
2-propionyl-2-thiazolineFL
roasted
 hexyl mercaptanFL
savory
N-(2,4-dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamideFL
N-(heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamideFL
N1-(2-methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamideFL
N1-(2-methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamideFL
sulfurous
2,3-butane dithiolFL
S-ethyl thioacetateFL
 fish thiolFL/FR
 methyl 2-methyl-3-furyl disulfideFL
3-methyl-2-butane thiolFL
2-naphthyl mercaptanFL
 roasted butanolFL
2,4,6-trithiaheptane 10% in triacetinFL
vegetable
 tyramineFL
 
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Potential Uses:
 meatFL
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Occurrence (nature, food, other): note
 not found in nature
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Synonyms:
N-ethyl (2E,6Z)-nonadienamide
N-ethyl (E)-2,(Z)-6-nonadienamide
N-ethyl 2E,6Z-nonadienamide
 ethyl 2trans,6cis-nonadienamide
N-ethyl trans-2-cis-6-nonadienamide
 ethyl trans,cis-2,6-nonadienamide
(2E,6Z)-N-ethyl-2,6-nonadienamide
(2E,6Z)-N-ethylnona-2,6-dienamide
2,6-nonadienamide, N-ethyl-, (2E,6Z)-
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