(E,E)-2,4-nonadienal
trans,trans-2,4-nonadienal
 
Notes:
Flavour and fragrance ingredient. Present in American cranberry, raw asparagus, peas, wheat bread, Russian cheeses, caviar, raw fatty fish, roast beef, boiled mutton, cooked chicken, roasted filberts, roasted peanuts, soybean, mushrooms and tomatoes. It may also be formed by lipid oxidation in foodstuffs such as skimmed milk and edible fats and oils
  • Alfrebro
  • Bedoukian Research
  • Beijing Lys Chemicals
    • Beijing Lys Chemicals Co, LTD.
      From Grams to Tons
      Fine chemical high-tech company which contains R&D, production, and sales.
      BEIJING LYS CHEMICALS CO, LTD, established in 2004, is a fine chemical high-tech company which contains R&D, production, and sales. We mainly engaged in export and technology development of flavor and fragrance materials and pharmaceutical intermediates. We have nearly 500 kinds of products, from grams to tons, exported to USA, Europe, South Asia and etc. And we custom manufacture new products according to customers’ needs, and serve good quality products and service. Our goal is to become a fine chemical enterprise which could provide special products and services.
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      Product(s):
      10445 Trans,trans-2,4-Nonadien-1-al
       
  • BOC Sciences
    • BOC Sciences
      Best of Chemicals Supplier
      Quality supplier of research chemicals and biochemicals including inhibitors, building blocks, GMP Products, impurities and metabolites, APIs for Veterinary, Natural Compounds, ADCs, Stem Cell Molecule and chiral compounds.
      BOC Sciences provides a wide range of services to support the pharmaceutical industry through all stages of drug discovery including Custom Synthesis of those chemicals that are not in stock, Isotope Labeling Service, Chiral Synthesis and Resolution, Bioconjugation, PEGylation services, analytical services.
      BOC Sciences is a brand of BOCSCI Inc. We leverage our wide spectrum of business in the fields of development, manufacturing, marketing, and distribution to help you make best-informed decisions tailored to your evolving needs for premium chemicals. Our complete suite of CRO services spans the entire molecule development pipeline including contract research for target identification, building blocks, compound synthesis, biochemical and cellular analysis, preclinical animal tests, and clinical studies.
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      Product(s):
      5910-87-2 (E,E)-2,4-Nonadienal 99%
       
  • 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.
      US Email: Customer Service
      US Email: Sales
      US Voice: (203) 271-9017
      New products
      Product(s):
      9877 Trans,trans,2,4-Nonadien-1-al, Kosher
       
  • Sigma-Aldrich
  • Sunaux International
    • Sunaux International
      Buy With Confidence
      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.
      Email: John Felton
      Email: Stephen Zhou (Sales)
      Voice: 0512-57995626
      Fax: 0512-57570299
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      Product(s):
      A0166 trans, trans-2,4-Nonadienal
       
  • TCI AMERICA
    • TCI AMERICA
      Moving Your Chemistry Forward
      We continuously strive to advance our technology.
      With East & West Coast distribution centers, count on TCI to deliver products quickly and reliably. Over 30,000 Reagents available today in benchtop to bulk quantities. We also offer custom synthesis solutions. Sign up for a TCI account today for fast and free shipping!
      Tokyo Chemical Industry Co., Ltd. (TCI) is a leading worldwide manufacturer of specialty organic chemicals founded in 1946. TCI provides organic laboratory chemicals as well as pharmaceutical, cosmetic and functional materials. More than 70 years of synthesis experience and multi-purpose plants enable TCI to offer more than 30,000 products as well as custom synthesis.
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      Product(s):
      N0521 trans,trans-2,4-Nonadienal >85.0%(GC)
       
  • Tianjin Danjun International
    • Tianjin Danjun International Trade Co., LTD.
      Quality Products
      We know the Chinese chemical market well.
      Tianjin danjun international trade co., LTD. is an organic chemicals trading company approved by the relevant state authorities to register. We have about 300 kinds of products (natural aroma chemicals, synthetic aroma chemicals and pharmaceutical intermediates). Most of the products are used in flavor and fragrance industry. We know the Chinese chemical market well and we have close relationship with many of the main manufacturers, and to provide our customers with quality goods together with comprehensive service.
      Email: Info
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      Voice: +86-15822601686
      Products List: View
      Product(s):
      F-005 Trans,trans-2,4-nonadien-1-al
       
  • R C Treatt & Co Ltd
    • R C Treatt and Co Ltd
      Innovative ingredient solutions
      World-leading innovative ingredient solutions provider for the flavour, fragrance and FMCG industries.
      We offer innovative and trend-setting product concepts for our customers, collaborating with them to create true value for their products.
      Email: Enquiries
      US Email: Enquiries
      Voice: +44 (0) 1284 702500
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      Product(s):
      trans-2-trans-4-Nonadienal
       
  • United International
    • Qingdao Free Trade Zone United International Co Ltd
      Quality Products
      A partner in your supply chain solution.
      Qingdao Free Trade Zone United International Trade Co., Ltd.was founded in 1996, specializing in the production and import and export of food additives,flavor raw materials and pharmaceutical and chemical raw materials. The company has experienced R&D and business personnel,product quality, low price, efficient service and fast insight and grasp the latest market information.
      Email: Info
      Email: Sales
      Voice: +86-532-83893699
      Fax: +86-532-83893695
      Product(s):
      7106 trans,trans-2,4-Nonadienal
       
  • WholeChem
    • WholeChem, LLC
      Connecting Innovators To the Building Blocks Of the Universe
      Custom manufacturer and distributor of specialty ingredients. We make global local.
      We owe our success to our integrity, our dedication to the industry, and our commitment to our clients. We invite your inquiries regarding our current product list and any other products you may be having trouble sourcing.
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      Product(s):
      Trans,trans-2,4-nonadien-1-al
       
Synonyms   Articles   Notes   Search
CAS Number: 5910-87-2Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 227-629-5
FDA UNII: Y411G77SH7
Nikkaji Web: J224K
MDL: MFCD00007006
CoE Number: 732
XlogP3-AA: 2.70 (est)
Molecular Weight: 138.20978000
Formula: C9 H14 O
NMR Predictor: Predict (works with chrome or firefox)
EFSA/JECFA Comments: At least 89%; secondary components at least 5% 2,4-nonadien-1-ol and 2-nonen-1-ol and other isomers of 2,4-nonadienal. (EFSA)
Category: flavoring 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
DG SANTE Food Flavourings: 05.194  trans,trans-2,4-nonadienal
FEMA Number: 3212 trans,trans-2,4-nonadienal
FDA:No longer provide for the use of these seven synthetic flavoring substances
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: pale yellow clear liquid (est)
Assay: 89.00 to 100.00 % 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: 1.52200 to 1.52500 @  20.00 °C.
Boiling Point: 97.00 to  98.00 °C. @ 10.00 mm Hg
Boiling Point: 72.00 to  74.00 °C. @ 3.00 mm Hg
Acid Value: 5.00 max. KOH/g
Vapor Pressure: 0.102000 mmHg @ 25.00 °C. (est)
Vapor Density: >1 ( Air = 1 )
Flash Point: 186.00 °F. TCC ( 85.56 °C. )
logP (o/w): 2.910 (est)
Soluble in:
 alcohol
 fixed oils
 water, 318.8 mg/L @ 25 °C (est)
Insoluble in:
 water
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Organoleptic Properties:
 
Odor Type: fatty
 
Odor Strength: high ,
recommend smelling in a 10.00 % solution or less
 
Substantivity: > 24 hour(s) at 100.00 %
 
 fatty  melon  waxy  green  violet leaf  cucumber  fruit tropical fruit  chicken fat  
Odor Description:
at 10.00 % in dipropylene glycol. 
fatty melon waxy green violet leaf cucumber tropical fruit chicken fat
Luebke, William tgsc, (2017)
 
 
Flavor Type: fatty
 
 fatty  waxy  chicken fat  citrus rind  greasy  potato chip  nut flesh  cucumber  
Taste Description:
fatty waxy chicken fat citrus rind greasy potato chip nut flesh cucumber
Luebke, William tgsc, (2017)
 
Odor and/or flavor descriptions from others (if found).
 
Bedoukian Research
2,4-NONADIEN-1-AL ≥90.0% (trans,trans), FCC, Kosher
Odor Description: Strong, fatty odor reminiscent of tropical fruit
Taste Description: Strong chicken fat notes, with citrus peel, waxy notes; melon and cucumber back notes
Chicken flavors, citrus especially orange and tangerine. Also used to impart fatty notes for peanut butter, as well as back notes of melon and cucumber flavors.
 
Moellhausen
trans, trans-2,4-NONADIENAL
Odor Description: strong, fatty, somewhat green-floral on dilution
Taste Description: fatty, green, chickensoup-like
 
FCI SAS
TRANS-2-TRANS-4-NONADIENAL
Odor Description: Strong fatty, green, floral
Taste Description: chicken fat citrus peel waxy melon cucumber
 
 
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Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
Synonyms   Articles   Notes   Search   Top
Suppliers:
Alfrebro
2,4-NONADIENAL NATURAL 10% IN ETHYL ACETATE
Odor: Strong, Fatty, Floral
Alfrebro
2,4-NONADIENAL NATURAL 10% IN MCTG
Odor: Strong, Fatty, Floral
Alfrebro
2,4-NONADIENAL NATURAL 10% IN TRIACETIN
Anhui Suzhou Jinli Aromatic Chemicals
Trans,trans-2,4--Nonadienal
Odor: grease, fruit
Apple Flavor & Fragrance
trans-trans-2,4-Nonadien-1-al
Bedoukian Research
2,4-NONADIEN-1-AL FCC, NO ANTIOXIDANT
≥95.0% (sum of isomers), Special Order
Odor: Strong, fatty odor reminiscent of tropical fruit
Flavor: Strong chicken fat notes, with citrus peel, waxy notes; melon and cucumber back notes
Chicken flavors, citrus especially orange and tangerine. Also used to impart fatty notes for peanut butter, as well as back notes of melon and cucumber flavors.
Bedoukian Research
2,4-NONADIEN-1-AL
≥90.0% (trans,trans), FCC, Kosher
Odor: Strong, fatty odor reminiscent of tropical fruit
Flavor: Strong chicken fat notes, with citrus peel, waxy notes; melon and cucumber back notes
Chicken flavors, citrus especially orange and tangerine. Also used to impart fatty notes for peanut butter, as well as back notes of melon and cucumber flavors.
Beijing Lys Chemicals
Trans,trans-2,4-Nonadien-1-al
BOC Sciences
For experimental / research use only.
(E,E)-2,4-Nonadienal 99%
DeLong Chemicals America
Trans,trans,2,4-Nonadien-1-al, Kosher
FCI SAS
TRANS-2-TRANS-4-NONADIENAL
Odor: Strong fatty, green, floral
Jinan Enlighten Chemical Technology(Wutong Aroma )
trans, trans-2,4-Nonadienal, Kosherk
Kingchem Laboratories
T2 T4 NONADIENAL
Odor: Strong fatty, green, floral
Lluch Essence
trans-2-trans-4-NONADIENAL 90%
M&U International
trans, trans-2,4-Nonadienal, Kosher
Moellhausen
trans, trans-2,4-NONADIENAL
Odor: strong, fatty, somewhat green-floral on dilution
Flavor: fatty, green, chickensoup-like
Penta International
TRANS-2,TRANS-4-NONADIENAL NATURAL 1% IN ETHYL ACETATE
Penta International
TRANS-2,TRANS-4-NONADIENAL NATURAL 1% IN NEOBEE
Penta International
TRANS-2,TRANS-4-NONADIENAL NATURAL 1% IN PROPYLENE GLYCOL
Penta International
TRANS-2,TRANS-4-NONADIENAL
R C Treatt & Co Ltd
trans-2-trans-4-Nonadienal
Reincke & Fichtner
trans,trans-2,4-Nonadien-1-al
Santa Cruz Biotechnology
For experimental / research use only.
trans,trans-2,4-Nonadienal ≥85%
Shanghai Vigen Fine Chemical
2,4-Nonadienal
Sigma-Aldrich
trans,trans-2,4-Nonadienal, ≥89%, FG
Odor: melon; fatty; floral; vegetable; fishy; green; meaty
Certified Food Grade Products
Sunaux International
trans, trans-2,4-Nonadienal
TCI AMERICA
For experimental / research use only.
trans,trans-2,4-Nonadienal >85.0%(GC)
Tengzhou Jitian Aroma Chemiclal
Trans-2-trans-4-nonadienal
Tengzhou Xiang Yuan Aroma Chemicals
Trans,trans-2,4-Nonadienal
Tianjin Danjun International
Trans,trans-2,4-nonadien-1-al
United International
trans,trans-2,4-Nonadienal
WholeChem
Trans,trans-2,4-nonadien-1-al
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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 36 - Wear suitable protective clothing.
 
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
IFRA Critical Effect: Insufficient data
IFRA: View Standard
Recommendation for (E,E)-2,4-nonadienal usage levels up to:
 PROHIBITED: Should not be used as a fragrance ingredient.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 2.90 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): 560 (μg/person/day)
Threshold of Concern:1800 (μg/person/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: 4
Click here to view publication 4
 average usual ppmaverage maximum ppm
baked goods: -0.20000
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: -0.20000
cheese: --
chewing gum: --
condiments / relishes: -0.20000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: -0.20000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: -0.20000
milk products: -0.20000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -0.20000
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): 0.500001.50000
Fats and oils, and fat emulsions (type water-in-oil) (02.0): 0.500005.00000
Edible ices, including sherbet and sorbet (03.0): 0.010001.00000
Processed fruit (04.1): --
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): 0.010001.00000
Confectionery (05.0): 1.000005.00000
Chewing gum (05.0): --
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): 0.051001.00000
Bakery wares (07.0): 1.000005.00000
Meat and meat products, including poultry and game (08.0): 3.000005.00000
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): 2.000005.00000
Eggs and egg products (10.0): 0.010001.00000
Sweeteners, including honey (11.0): 0.010001.00000
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): 3.0000010.00000
Foodstuffs intended for particular nutritional uses (13.0): --
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): 0.050001.00000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): 0.020001.00000
Ready-to-eat savouries (15.0): 3.000005.00000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): 0.010001.00000
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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):
Scientific Opinion on Flavouring Group Evaluation 203, Revision 1 (FGE.203Rev1): a,฿-Unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double-bonds and with or without additional non-conjugated double-bonds
View page or View pdf
Scientific Opinion on Flavouring Group Evaluation 203, Revision 2 (FGE.203Rev2): a,฿-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.4 of FGE.19 with two or more conjugated double-bonds and with or without additional non-conjugated double-bonds
View page or View pdf
Safety and efficacy of 26 compounds belonging to chemical group 3 (a,฿-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
Scientific Opinion on Flavouring Group Evaluation 5, Revision 3 (FGE.05Rev3): Branched- and straight-chain unsaturated aldehydes, dienals, unsaturated and saturated carboxylic acids and related esters with saturated and unsaturated aliphatic alcohols and a phenylacetic acid related ester from chemical groups 1, 2, 3, 5 and 15
View page or View pdf
EPI System: View
EPA Substance Registry Services (TSCA): 5910-87-2
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 5283339
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 3
 (2E,4E)-nona-2,4-dienal
Chemidplus: 0005910872
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References:
 (2E,4E)-nona-2,4-dienal
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 5910-87-2
Pubchem (cid): 5283339
Pubchem (sid): 135051229
Flavornet: 5910-87-2
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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
HMDB (The Human Metabolome Database): HMDB31685
FooDB: FDB011673
YMDB (Yeast Metabolome Database): YMDB01795
Export Tariff Code: 2912.19.5000
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
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Potential Blenders and core components note
 
For Odor
aldehydic
aldehydic
 decanal (aldehyde C-10)FL/FR
 dodecanal (aldehyde C-12 lauric)FL/FR
2-methyl undecanal (aldehyde C-12 mna)FL/FR
 nonanal (aldehyde C-9)FL/FR
 octanal (aldehyde C-8)FL/FR
 tridecanalFL/FR
 undecenal mixture (aldehyde C-11 mixed)FL/FR
alliaceous
 dibutyl sulfideFL/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
buttery
 butyl butyryl lactateFL/FR
caramellic
 strawberry furanoneFL/FR
chocolate
isoamyl phenyl acetateFL/FR
citrus
 bergamot oilFL/FR
(E)-4-decenalFL/FR
 grapefruit pentanolFR
blood orange oil italyFL/FR
sweet orange peel oil c.p. brazilFL/FR
coconut
gamma-nonalactone (aldehyde C-18 (so-called))FL/FR
delta-undecalactoneFL/FR
creamy
3-heptyl dihydro-5-methyl-2(3H)-furanoneFL/FR
fatty
 butyl undecylenateFL/FR
(Z)-dairy lactoneFL/FR
2,4-decadien-1-olFL/FR
(E)-2-decenalFL/FR
 ethyl undecylenateFL/FR
delta-juniper lactoneFL/FR
4-methyl octanoic acidFL/FR
2-nonen-1-olFL/FR
2-nonenalFL/FR
(E)-2-nonenalFL/FR
(Z)-3-octen-1-olFL/FR
floral
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
 coriander seed oilFL/FR
para-cresyl laurateFL/FR
 cyclamen aldehydeFL/FR
 cyclohexyl ethyl alcoholFL/FR
alpha-damasconeFL/FR
 dimethyl octanolFL/FR
 floral pyranolFR
 gardenia oxideFR
 geranyl acetateFL/FR
(E)-geranyl acetoneFL/FR
 heliotropyl acetateFL/FR
 heliotropyl acetoneFL/FR
 hexyl 2-furoateFL/FR
alpha-hexyl cinnamaldehydeFL/FR
 ho leaf oilFR
 hyacinth etherFR
 hydroxycitronellalFL/FR
 hydroxycitronellal dimethyl acetalFL/FR
 jasmin acetateFL/FR
 jasmin pyranoneFL/FR
 leerallFR
laevo-linaloolFL/FR
 linaloolFL/FR
 linalool oxideFL/FR
 methyl dihydrojasmonateFL/FR
 mimosa absolute franceFL/FR
 muguet carboxaldehydeFR
 nerolidolFL/FR
 neryl acetateFL/FR
 nonanolFL/FR
 ocean propanalFL/FR
 octyl acetateFL/FR
 phenethyl acetateFL/FR
 phenethyl isobutyrateFL/FR
 phenethyl propionateFL/FR
 rose butanoateFL/FR
 tetrahydrolinaloolFL/FR
 violet methyl carbonateFR
fresh
10-undecen-1-yl acetateFL/FR
fruity
 allyl amyl glycolateFR
 allyl cyclohexyl propionateFL/FR
isoamyl butyrateFL/FR
 amyl hexanoateFL/FR
isoamyl octanoateFL/FR
 artemisia pallens herb oilFL/FR
 benzyl propionateFL/FR
 butyl hexanoateFL/FR
 cyclohexyl propionateFL/FR
beta-damasconeFL/FR
gamma-decalactoneFL/FR
 decyl butyrateFL/FR
 diethyl malonateFL/FR
 ethyl heptanoateFL/FR
 ethyl levulinateFL/FR
 green acetateFR
 hexanal propylene glycol acetalFL/FR
 hexyl acetateFL/FR
 methyl 2-methyl valerateFL/FR
2-methyl butyl 2-methyl butyrateFL/FR
 octen-1-yl cyclopentanoneFL/FR
 octyl formateFL/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
2-undecenalFL/FR
green
 acetaldehyde ethyl phenethyl acetalFL/FR
 cilantro leaf oilFL/FR
 dodecanal dimethyl acetalFL/FR
 ethyl (E,Z)-2,4-decadienoateFL/FR
 ethyl (E)-4-decenoateFL/FR
 galbanum decatrieneFL/FR
 heptanal dimethyl acetalFL/FR
1-heptanolFL/FR
 heptyl formateFL/FR
(Z)-3-hexen-1-olFL/FR
(Z)-3-hexen-1-yl (Z)-3-hexenoateFL/FR
(Z)-3-hexen-1-yl 2-methyl butyrateFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
(Z)-3-hexen-1-yl formateFL/FR
(Z)-3-hexen-1-yl hexanoateFL/FR
(Z)-3-hexen-1-yl lactateFL/FR
(Z)-3-hexen-1-yl methyl carbonateFL/FR
(Z)-3-hexen-1-yl propionateFL/FR
 hexyl 2-methyl butyrateFL/FR
 hexyl octanoateFL/FR
 hexyl phenyl acetateFL/FR
(Z)-leaf acetalFL/FR
 melon nonenoateFL/FR
 methyl heptine carbonateFL/FR
 methyl octine carbonateFL/FR
 neryl butyrateFL/FR
(E,Z)-2,6-nonadien-1-olFL/FR
3,6-nonadien-1-olFL/FR
(Z,Z)-3,6-nonadien-1-olFL/FR
(E,Z)-3,6-nonadien-1-olFL/FR
3,6-nonadien-1-yl acetateFL/FR
(E,Z)-3,6-nonadien-1-yl acetateFL/FR
(E,Z)-2,6-nonadien-1-yl acetateFL/FR
2,6-nonadienalFL/FR
(E,Z)-2,6-nonadienalFL/FR
(E,Z)-2,6-nonadienal diethyl acetalFL/FR
(E)-2-nonen-1-olFL/FR
(E)-3-nonen-1-olFL/FR
(Z)-5-octen-1-olFL/FR
 phenyl acetaldehyde dimethyl acetalFL/FR
 styralyl acetateFL/FR
 violet decenolFR
 violet dienyneFR
 violet leaf absoluteFL/FR
herbal
 clary sage oil franceFL/FR
 daucus carota fruit oilFL/FR
2-dodecenalFL/FR
 linalyl acetateFL/FR
3-octyl acetateFL/FR
marine
green algae absoluteFL/FR
 marine pyridineFR
melon
 melon heptenalFL/FR
(Z)-6-nonen-1-olFL/FR
(Z)-6-nonenalFL/FR
 watermelon ketoneFR
popcorn
2-acetyl pyridineFL/FR
powdery
para-anisyl acetateFL/FR
para-anisyl alcoholFL/FR
spicy
 myristica fragrans fruit extractFL/FR
 myristica fragrans seed tinctureFL/FR
terpenic
alpha-terpineolFL/FR
vanilla
 ethyl vanillinFL/FR
 vanillyl acetateFL/FR
waxy
 decanal diethyl acetalFL/FR
9-decenoic acidFL/FR
 decyl acetateFL/FR
 heptyl octanoateFL/FR
(E)-methyl geranateFL/FR
2-methyl heptanoic acidFL/FR
 methyl octanoateFL/FR
 myristic acidFL/FR
2,4-nonadien-1-olFL/FR
 nonanoic acidFL/FR
2-nonanolFL/FR
(Z)-3-nonen-1-olFL/FR
 octanolFL/FR
 octyl isobutyrateFL/FR
 phenethyl octanoateFL/FR
(E)-2-tridecenalFL/FR
2-undecanolFL/FR
woody
 santallFR
(Z)-woody amyleneFR
 
For Flavor
 
No flavor group found for these
green algae absoluteFL/FR
(E)-methyl geranateFL/FR
2,6-nonadienalFL/FR
(E)-3-nonen-1-olFL/FR
 undecenal mixture (aldehyde C-11 mixed)FL/FR
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
balsamic
 ethyl cinnamateFL/FR
berry
 heliotropyl acetoneFL/FR
 raspberry ketoneFL/FR
 raspberry ketone acetateFL/FR
 raspberry ketone methyl etherFL/FR
bitter
 glyceryl tributyrateFL
caramellic
 strawberry furanoneFL/FR
citrus
 bergamot oilFL/FR
 cilantro leaf oilFL/FR
laevo-linaloolFL/FR
 linaloolFL/FR
blood orange oil italyFL/FR
sweet orange peel oil c.p. brazilFL/FR
alpha-terpineolFL/FR
coconut
gamma-nonalactone (aldehyde C-18 (so-called))FL/FR
corn
2-acetyl pyridineFL/FR
creamy
 butyl butyryl lactateFL/FR
 jasmin pyranoneFL/FR
 octyl isobutyrateFL/FR
delta-undecalactoneFL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
cucumber
2-ethyl octine carbonateFL
fatty
(Z)-dairy lactoneFL/FR
2,4-decadien-1-olFL/FR
(E,E)-2,4-decadienalFL
 dimethyl octanolFL/FR
(E,E)-2,4-dodecadienalFL
2-dodecenalFL/FR
 ethyl (E)-4-decenoateFL/FR
 ethyl undecylenateFL/FR
chicken fat flavorFL
 heptyl formateFL/FR
delta-juniper lactoneFL/FR
4-methyl octanoic acidFL/FR
2,4-nonadien-1-olFL/FR
2,4-nonadienalFL
 nonanoic acidFL/FR
2-nonen-1-olFL/FR
2-nonenalFL/FR
(Z)-3-octen-1-olFL/FR
2,4-undecadienalFL
(E,E)-2,4-undecadienalFL
floral
isoamyl phenyl acetateFL/FR
 bois de rose oil brazilFL/FR
 citronellyl acetateFL/FR
(E)-geranyl acetoneFL/FR
 heliotropyl acetateFL/FR
pseudoiononeFL
 jasmin 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
 amyl hexanoateFL/FR
isoamyl octanoateFL/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
 butyl hexanoateFL/FR
 cyclohexyl propionateFL/FR
alpha-damasconeFL/FR
gamma-decalactoneFL/FR
 decyl butyrateFL/FR
 diethyl malonateFL/FR
 ethyl (E)-2-octenoateFL
 ethyl heptanoateFL/FR
 ethyl levulinateFL/FR
3-heptyl dihydro-5-methyl-2(3H)-furanoneFL/FR
 hexanal propylene glycol acetalFL/FR
 hexyl acetateFL/FR
 hexyl phenyl acetateFL/FR
 methyl 2-methyl valerateFL/FR
2-methyl butyl 2-methyl butyrateFL/FR
 octen-1-yl cyclopentanoneFL/FR
 phenethyl octanoateFL/FR
 rose butanoateFL/FR
 strawberry glycidate 1 (aldehyde C-16 (so-called))FL/FR
 styralyl acetateFL/FR
greasy
10-undecen-1-yl acetateFL/FR
green
 acetaldehyde ethyl phenethyl acetalFL/FR
isoamyl salicylateFL/FR
 cyclamen aldehydeFL/FR
 cyclohexyl ethyl alcoholFL/FR
 dibutyl sulfideFL/FR
 dihydroxyacetophenone (mixed isomers)FL
 dodecanal dimethyl acetalFL/FR
 ethyl (E,Z)-2,4-decadienoateFL/FR
 galbanum decatrieneFL/FR
 geranyl acetateFL/FR
 heptanal dimethyl acetalFL/FR
(E,E)-2,4-hexadienalFL
(Z)-3-hexen-1-olFL/FR
(Z)-3-hexen-1-yl (Z)-3-hexenoateFL/FR
(Z)-3-hexen-1-yl 2-methyl butyrateFL/FR
(Z)-3-hexen-1-yl acetateFL/FR
(Z)-3-hexen-1-yl butyrateFL/FR
(Z)-3-hexen-1-yl formateFL/FR
(Z)-3-hexen-1-yl hexanoateFL/FR
(Z)-3-hexen-1-yl lactateFL/FR
(Z)-3-hexen-1-yl methyl carbonateFL/FR
(Z)-3-hexen-1-yl propionateFL/FR
 hexyl 2-furoateFL/FR
 hexyl 2-methyl butyrateFL/FR
 hexyl octanoateFL/FR
(Z)-leaf acetalFL/FR
 linalool oxideFL/FR
 melon heptenalFL/FR
 melon nonenoateFL/FR
 methyl 2-undecynoateFL
 methyl heptine carbonateFL/FR
 methyl octanoateFL/FR
 methyl octine carbonateFL/FR
 nerolidolFL/FR
 neryl butyrateFL/FR
(E,Z)-3,6-nonadien-1-olFL/FR
3,6-nonadien-1-olFL/FR
3,6-nonadien-1-yl acetateFL/FR
(E,Z)-2,6-nonadien-1-yl acetateFL/FR
(E,Z)-3,6-nonadien-1-yl acetateFL/FR
(E,Z)-2,6-nonadienalFL/FR
(E,Z)-2,6-nonadienal diethyl acetalFL/FR
(E)-2-nonen-1-olFL/FR
(E)-2-nonenalFL/FR
(Z)-6-nonenalFL/FR
(Z)-5-octen-1-olFL/FR
3-octyl acetateFL/FR
 octyl formateFL/FR
 phenyl acetaldehyde dimethyl acetalFL/FR
 violet leaf absoluteFL/FR
herbal
 clary sage oil franceFL/FR
 coriander seed oilFL/FR
 daucus carota fruit oilFL/FR
honey
 phenethyl acetateFL/FR
 phenethyl isobutyrateFL/FR
melon
 propyl 2,4-decadienoateFL/FR
oily
 tetrahydrofurfuryl propionateFL
ripe
(E)-4-decenalFL/FR
soapy
 dodecanal (aldehyde C-12 lauric)FL/FR
solvent
1-heptanolFL/FR
spicy
 benzyl cinnamateFL/FR
 myristica fragrans fruit extractFL/FR
 myristica fragrans seed tinctureFL/FR
tropical
alpha-amyl cinnamaldehydeFL/FR
vanilla
 ethyl vanillinFL/FR
 vanillyl acetateFL/FR
waxy
isoamyl butyrateFL/FR
 butyl undecylenateFL/FR
para-cresyl laurateFL/FR
 decanal (aldehyde C-10)FL/FR
 decanal diethyl acetalFL/FR
(E)-2-decenalFL/FR
9-decenoic acidFL/FR
 decyl acetateFL/FR
 heptyl octanoateFL/FR
alpha-hexyl cinnamaldehydeFL/FR
 hydroxycitronellalFL/FR
 hydroxycitronellal dimethyl acetalFL/FR
2-methyl heptanoic acidFL/FR
2-methyl undecanal (aldehyde C-12 mna)FL/FR
 mimosa absolute franceFL/FR
 myristic acidFL/FR
(Z,Z)-3,6-nonadien-1-olFL/FR
 nonanolFL/FR
2-nonanolFL/FR
(Z)-6-nonen-1-olFL/FR
(Z)-3-nonen-1-olFL/FR
 octanolFL/FR
 octyl 2-furoateFL
 octyl acetateFL/FR
 tridecanalFL/FR
(E)-2-tridecenalFL/FR
2-undecanolFL/FR
2-undecenalFL/FR
 
Synonyms   Articles   Notes   Search   Top
Potential Uses:
 cucumberFL
 fruit tropical fruitFL
 greenFL
 nutFL
 violetFL
 violet leafFR
Synonyms   Articles   Notes   Search   Top
Occurrence (nature, food, other): note
 asparagus
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 avocodo
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 beef cooked beef
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 blackberry fruit
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 bread wheat bread
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 butter
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 caviar
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 chicken
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 chicken cooked chicken
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 cranberry fruit
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 endive
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 filbert roasted filbert
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 fish fatty fish
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 grape
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 guava fruit
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 kelp
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 lamb cooked lamb
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 milk
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 mushroom
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 brazil nut
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 oat seed
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 pea
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 peanut roasted peanut
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 pork
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 potato chip
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 rice cooked rice
PbMd  Search  PMC Picture
 soybean
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 sunflower
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 tea black tea
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 tea green tea
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 tomato
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Synonyms   Articles   Notes   Search   Top
Synonyms:
(2E,4E)-nona-2,4-dienal
(E,E)-nona-2,4-dienal
trans, trans-nona-2,4-dienal
trans,trans-nona-2,4-dienal
(E,E)-2,4-nonadien-1-al
(E)-2,(E)-4-nonadien-1-al
2,4-trans,trans-nonadien-1-al
trans-2,trans-4-nonadien-1-al
trans-trans-2,4-nonadien-1-al
trans, trans-2,4-nonadien-1-al
trans,trans-2,4-nonadien-1-al
trans,trans,2,4-nonadien-1-al
2,4-nonadien-1-al FCC, no antioxidant
(2E,4E)-2,4-nonadienal
2,4-trans,trans-nonadienal
T2 T4 nonadienal
trans-2-trans-4-nonadienal
trans, trans-2,4-nonadienal
trans,trans-2,4-nonadienal
2,4-nonadienal (trans-, trans-)
2,4-nonadienal, (2E,4E)-
2,4-nonadienal, (E,E)-
trans,trans-2,4-nonadiene aldehyde
Synonyms   Articles   Notes   Search   Top
Articles:
PubMed: Exocrine secretions of wheel bugs (Heteroptera: Reduviidae: Arilus spp.): clarification and chemistry.
PubMed: Ultrahigh performance liquid chromatography analysis of volatile carbonyl compounds in virgin olive oils.
PubMed: Identification of characteristic flavour precursors from enzymatic hydrolysis-mild thermal oxidation tallow by descriptive sensory analysis and gas chromatography-olfactometry and partial least squares regression.
PubMed: Identification and quantification of aroma compounds of tartary buckwheat (Fagopyrum tataricum Gaertn.) and some of its milling fractions.
PubMed: Aroma characterization of tangerine hybrids by gas-chromatography-olfactometry and sensory evaluation.
PubMed: Studies on the key aroma compounds in soy milk made from three different soybean cultivars.
PubMed: Assessment of the oxidative stability of conventional and high-oleic sunflower oil by means of solid-phase microextraction-gas chromatography.
PubMed: Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa).
PubMed: Characterization of the key aroma compounds in beef and pork vegetable gravies รก la chef by application of the aroma extract dilution analysis.
PubMed: Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
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: Structural characterization of an etheno-2'-deoxyguanosine adduct modified by tetrahydrofuran.
PubMed: Identification of aroma active compounds in orange essence oil using gas chromatography-olfactometry and gas chromatography-mass spectrometry.
PubMed: Formation of aroma compounds and lipoxygenase (EC 1.13.11.12) activity in unblanched leek (Allium ampeloprasum Var. Bulga) slices during long-term frozen storage.
PubMed: Synthesis of deuterated volatile lipid degradation products to be used as internal standards in isotope dilution assays. 1. Aldehydes.
PubMed: Influence of variety and growing location on the development of off-flavor in precooked vacuum-packed potatoes.
PubMed: Lethal effects of a linoleic acid hydroperoxide and its autoxidation products, unsaturated aliphatic aldehydes, on human diploid fibroblasts.
PubMed: Volatile food attractants forOryzaephilus surinamensis (L.) from oats.
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