2,4-nonadienal
nona-2,4-dienal
 
Notes:
Used as a food additive [EAFUS]
  • Bedoukian Research
    • Bedoukian Research, Inc.
      Perfecting the Art of Chemistry
      Working closely with our customers to meet their requirements.
      Dr. Paul Bedoukian founded the company in 1972 to fill a niche as a supplier of high quality specialty aroma molecules. Today, we offer more than 350 high impact aroma chemicals, while providing custom manufacturing services to the pharmaceutical, agrochemical, and specialty chemical industries.
      US Email: Customer Service
      US Email: Customer Service
      US Voice: 1-203-830-4000
      US Fax: 1-203-830-4010
      Instagram
      Linkedin
      Recent News
      Products List: View
      Product(s):
      363A 2,4-NONADIEN-1-AL ≥90.0% (trans,trans), FCC, Kosher
      SDS

      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.
       
       
  • Berjé
    • Berje Inc.
      Where the world comes to its senses
      Where the world comes to its senses - Berjé is a global distributor of Essential Oils and Aromatic Chemicals.
      Berjé is a family-owned business that has been in operation for six decades. The company's origins and strength lie in a profound understanding of the supply and the quality of the diverse raw materials consumed by the flavor and fragrance industries. This base was expanded upon more than two decades ago to include fragrance production. The company's unparalleled raw material expertise is focused on the supply of essential oils and aromatic chemicals. This is supported by our long-standing relationships with a worldwide fabric of producers ensuring the greatest prospects for uninterrupted supply in markets that are often volatile and unpredictable.
      Email: For Information
      Email: For Sales
      Voice: 973-748-8980
      Fax: 973-680-9618
      Flavor Ingredients
      Fragrance Ingredients
      Functional Ingredients
      Happening at Berje
      Products List: View
      Product(s):
      2,4-Nonadienal
       
  • 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.
      Email: Marketing
      US Email: Marketing
      Email: Sales
      US Email: Sales
      Voice: 1-631-485-4226
      Fax: 1-631-614-7828
      US Voice: 1-631-485-4226
      US Fax: 1-631-614-7828
      Europe44-203-286-1088
      Facebook
      Twitter
      Linkedin
      Blog
      Get the App!
      Product(s):
      6750-03-4 2,4-NONADIENAL FCC 95.0% (sum of isomers)
       
  • Charkit Chemical
    • Charkit Chemical Corporation
      The Specialty Chemical Specialists
      Explore this website to discover the products and services that Charkit provides for your industry and please contact us directly to find out how we can be of service to you.
      about: Since 1982, Charkit has been committed to expanding the markets we serve as our roster of products and services continues to grow with us. Our substantial portfolio of personal care ingredients now include a wide array of luxury and exotic components to compliment the key products we have always offered. We have expanded our offerings to the nutraceutical, industrial, and resin markets with a growing roster of versatile and unique ingredients. We continue to lead the way in our traditional markets such as Metal and Water Treatment, Imaging, Flavor & Fragrance, Aroma and Food. Our Pharmaceutical offerings continue to expand, still anchored by the Boronic Derivatives that meet the demands of Suzuki coupling reactions. Please contact us to learn how we can help you reach your goals.
      Email: Sales
      Voice: 203-299-3220
      Fax: 203-299-1355
      Facebook
      Twitter
      Linkedin
      Latest News
      Events
      Blog
      Products List: View
      Product(s):
      NONADIEN-1-AL, 2,4- FCC FEMA 3212
      NONADIEN-1-AL, 2,4- FCC FEMA 3212
       
  • Synerzine
    • Synerzine, Inc.
      Innovation. Customization. Aroma Ingredients.
      Synerzine is a leading supplier of flavor and fragrance ingredients.
      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.
      US Email: Customer Service
      US Email: Sales
      US Voice: (404) 524-6744
      US Fax: (404) 577-1651
      Inquiry
      Products List: View
      Product(s):
      W1477 2,4-Nonadienal
       
Synonyms   Articles   Notes   Search
    Flavor Demo Formulas
CAS Number: 6750-03-4Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg: 229-810-4
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 5-6% 2,4-nonadien-1-ol and 1-2% 2-nonen-1-ol. (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
JECFA Food Flavoring: 1185  2,4-nonadienal
DG SANTE Food Flavourings: 05.071  nona-2,4-dienal
FEMA Number: 3212 2,4-nonadienal
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):6750-03-4 ; 2,4-NONADIENAL
Synonyms   Articles   Notes   Search   Top
Physical Properties:
Appearance: colorless to pale yellow clear liquid (est)
Assay: 89.00 to 100.00 % 
Food Chemicals Codex Listed: No
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: 221.00 to  222.00 °C. @ 760.00 mm Hg
Acid Value: 5.00 max. KOH/g
Vapor Pressure: 0.102000 mmHg @ 25.00 °C. (est)
Flash Point: 199.00 °F. TCC ( 92.78 °C. )
logP (o/w): 2.910 (est)
Soluble in:
 alcohol
 water, 318.8 mg/L @ 25 °C (est)
Insoluble in:
 water
Synonyms   Articles   Notes   Search   Top
Organoleptic Properties:
 
Odor Type: green
 
Odor Strength: high ,
recommend smelling in a 0.10 % solution or less
 
Substantivity: > 24 hour(s) at 100.00 %
 
 fatty  green  cucumber  fruit tropical fruit  
Odor Description:
at 0.10 % in dipropylene glycol. 
fatty green cucumber
 
 
Flavor Type: fatty
 
 chicken fat  citrus peel  waxy  melon  cucumber  
Taste Description:
chicken fat citrus peel waxy melon cucumber
 
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.
 
 
Synonyms   Articles   Notes   Search   Top
Cosmetic Information:
CosIng: cosmetic data
Cosmetic Uses: perfuming agents
Synonyms   Articles   Notes   Search   Top
Suppliers:
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.
Berjé
2,4-Nonadienal
Happening at Berje
BeYonde
2,4-Nonadienal
BOC Sciences
For experimental / research use only.
2,4-NONADIENAL FCC 95.0% (sum of isomers)
Charkit Chemical
NONADIEN-1-AL, 2,4- FCC FEMA 3212
Charkit Chemical
NONADIEN-1-AL, 2,4- FCC FEMA 3212
Parchem
2,4-nonadien-1-al FCC, No Antioxidant
Parchem
2,4-Nonadien-1-al FCC
Parchem
2,4-nonadien-1-al
Synerzine
2,4-Nonadienal
Synonyms   Articles   Notes   Search   Top
Safety Information:
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)
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
Synonyms   Articles   Notes   Search   Top
Safety in Use Information:
Category: flavoring agents
IFRA Critical Effect: Insufficient data
IFRA: View Standard
Recommendation for 2,4-nonadienal usage levels up to:
 PROHIBITED: Should not be used as a fragrance ingredient.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.94 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.70 (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. Update in publication number(s): 29
Click here to view publication 4
 average usual ppmaverage maximum ppm
baked goods: 2.000007.00000
beverages(nonalcoholic): 0.900004.00000
beverages(alcoholic): 0.010002.00000
breakfast cereal: 0.200000.20000
cheese: --
chewing gum: 5.0000010.00000
condiments / relishes: 1.000002.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: 2.000007.00000
fruit ices: --
gelatins / puddings: 1.000005.00000
granulated sugar: --
gravies: 0.500002.00000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 3.0000018.00000
milk products: 0.200000.20000
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: 2.000008.00000
soups: 0.200000.20000
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
Synonyms   Articles   Notes   Search   Top
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):
Flavouring Group Evaluation 203: alpha,beta-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 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 70, Revision 1 (FGE.70Rev1): consideration of aliphatic, linear, a,▀-unsaturated, di- and trienals and related alcohols, acids and esters evaluated by JECFA (61st-68th-69th meeting)
View page or View pdf
EPI System: View
AIDS Citations: Search
Cancer Citations: Search
Toxicology Citations: Search
EPA Substance Registry Services (TSCA): 6750-03-4
EPA ACToR: Toxicology Data
EPA Substance Registry Services (SRS): Registry
Laboratory Chemical Safety Summary : 23203
National Institute of Allergy and Infectious Diseases: Data
WGK Germany: 2
 nona-2,4-dienal
Chemidplus: 0006750034
Synonyms   Articles   Notes   Search   Top
References:
 nona-2,4-dienal
NIST Chemistry WebBook: Search Inchi
Canada Domestic Sub. List: 6750-03-4
Pubchem (cid): 23203
Pubchem (sid): 134987512
Flavornet: 6750-03-4
Synonyms   Articles   Notes   Search   Top
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
HMDB (The Human Metabolome Database): HMDB31685
FooDB: FDB008348
Export Tariff Code: 2912.19.9000
VCF-Online: VCF Volatile Compounds in Food
ChemSpider: View
Synonyms   Articles   Notes   Search   Top
Potential Blenders and core components note
 
For Odor
aldehydic
aldehydic
 decanal (aldehyde C-10)FL/FR
 dodecanal (aldehyde C-12 lauric)FL/FR
 nonanal (aldehyde C-9)FL/FR
 octanal (aldehyde C-8)FL/FR
 tridecanalFL/FR
alliaceous
 dibutyl sulfideFL/FR
balsamic
isoamyl benzoateFL/FR
 benzyl cinnamateFL/FR
 ethyl cinnamateFL/FR
 guaiyl acetateFL/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
blood orange oil italyFL/FR
sweet orange peel oil c.p. brazilFL/FR
2-tetradecenalFL/FR
fatty
2,4-decadien-1-olFL/FR
3-decen-2-oneFL/FR
(E,Z)-2,6-dodecadienalFL/FR
 methyl 2-hexenoateFL/FR
6-methyl-5-hepten-2-one propylene glycol acetalFL/FR
2-nonen-1-olFL/FR
2-nonenalFL/FR
(E)-2-nonenalFL/FR
2-octenalFL/FR
(E)-2-octenalFL/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
 cyclamen aldehydeFL/FR
 cyclohexyl ethyl alcoholFL/FR
alpha-damasconeFL/FR
 geranyl acetateFL/FR
(E)-geranyl acetoneFL/FR
 heliotropyl acetateFL/FR
 heliotropyl acetoneFL/FR
alpha-hexyl cinnamaldehydeFL/FR
 linaloolFL/FR
laevo-linaloolFL/FR
 linalool oxideFL/FR
 methyl dihydrojasmonateFL/FR
 mimosa absolute franceFL/FR
 neryl acetateFL/FR
 nonanolFL/FR
 ocean propanalFL/FR
 phenethyl acetateFL/FR
 phenethyl isobutyrateFL/FR
 phenethyl propionateFL/FR
 rose butanoateFL/FR
 tetrahydrolinaloolFL/FR
fruity
 allyl cyclohexyl propionateFL/FR
isoamyl butyrateFL/FR
isoamyl octanoateFL/FR
 artemisia pallens herb oilFL/FR
 benzyl propionateFL/FR
beta-damasconeFL/FR
gamma-decalactoneFL/FR
 diethyl malonateFL/FR
 ethyl heptanoateFL/FR
 ethyl levulinateFL/FR
 hexyl acetateFL/FR
 methyl 2-methyl butyrateFL/FR
 methyl 2-methyl valerateFL/FR
 methyl 3-nonenoateFL/FR
 octen-1-yl cyclopentanoneFL/FR
 octyl formateFL/FR
 strawberry glycidate 1 (aldehyde C-16 (so-called))FL/FR
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
(E)-2-undecenalFL/FR
2-undecenalFL/FR
green
 acetaldehyde ethyl phenethyl acetalFL/FR
 cilantro leaf oilFL/FR
 ethyl (E,Z)-2,4-decadienoateFL/FR
 galbanum decatrieneFL/FR
 heptanal (aldehyde C-7)FL/FR
1-heptanolFL/FR
(Z)-4-heptenalFL/FR
2-heptyl furanFL/FR
 hexanal (aldehyde C-6)FL/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 propionateFL/FR
(Z)-3-hexenalFL/FR
 hexyl 2-methyl butyrateFL/FR
(Z)-leaf acetalFL/FR
 melon nonenoateFL/FR
 methyl heptine carbonateFL/FR
 methyl octine carbonateFL/FR
(E,Z)-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-yl acetateFL/FR
(E,Z)-2,6-nonadienalFL/FR
(E,Z)-2,6-nonadienal diethyl acetalFL/FR
(Z)-2-nonen-1-olFL/FR
(E)-2-nonen-1-olFL/FR
(Z)-5-octen-1-olFL/FR
 phenyl acetaldehyde dimethyl acetalFL/FR
 styralyl acetateFL/FR
 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
melon
 melon heptenalFL/FR
(Z)-6-nonenalFL/FR
powdery
para-anisyl acetateFL/FR
para-anisyl alcoholFL/FR
spicy
 cumin seed absoluteFL/FR
terpenic
alpha-terpineolFL/FR
vanilla
 ethyl vanillinFL/FR
 vanillyl acetateFL/FR
waxy
9-decenoic acidFL/FR
 decyl acetateFL/FR
 heptyl octanoateFL/FR
 methyl octanoateFL/FR
2,4-nonadien-1-olFL/FR
 propyl decanoateFL/FR
(E)-2-tridecenalFL/FR
 
For Flavor
 
No flavor group found for these
green algae absoluteFL/FR
9-decen-2-oneFL
 furfuryl hexanoateFL
 guaiyl acetateFL/FR
(E,E)-2,4-heptadien-1-olFL
 hexanal butane-2,3-diol acetalFL
 hexyl (E)-2-hexenoateFL
 methyl 2-hexenoateFL/FR
6-methyl octanalFL
6-methyl-5-hepten-2-one propylene glycol acetalFL/FR
2-octenalFL/FR
 propyl decanoateFL/FR
2-propyl pyridineFL
2-tetradecenalFL/FR
beta-damasconeFL/FR
(±)-3-(methyl thio) heptanalFL
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
caramellic
 strawberry furanoneFL/FR
citrus
 bergamot oilFL/FR
 cilantro leaf oilFL/FR
 linaloolFL/FR
laevo-linaloolFL/FR
blood orange oil italyFL/FR
sweet orange peel oil c.p. brazilFL/FR
alpha-terpineolFL/FR
creamy
gamma-undecalactone (aldehyde C-14 (so-called))FL/FR
fatty
2,4-decadien-1-olFL/FR
2,4-decadienalFL
(E,E)-2,4-decadienalFL
(E,E)-2,4-dodecadienalFL
2-dodecenalFL/FR
chicken fat flavorFL
(E,E)-2,4-heptadienalFL
2-heptyl furanFL/FR
2,4-nonadien-1-olFL/FR
(E,E)-2,4-nonadienalFL
(Z)-2-nonen-1-olFL/FR
2-nonen-1-olFL/FR
2-nonenalFL/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
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
alpha-damasconeFL/FR
gamma-decalactoneFL/FR
 diethyl malonateFL/FR
 ethyl heptanoateFL/FR
 ethyl levulinateFL/FR
 hexyl acetateFL/FR
 methyl (E)-3-nonenoateFL
 methyl 2-methyl butyrateFL/FR
 methyl 2-methyl valerateFL/FR
 methyl 3-nonenoateFL/FR
 octen-1-yl cyclopentanoneFL/FR
 rose butanoateFL/FR
 strawberry glycidate 1 (aldehyde C-16 (so-called))FL/FR
 styralyl acetateFL/FR
green
 acetaldehyde ethyl phenethyl acetalFL/FR
isoamyl salicylateFL/FR
 cyclamen aldehydeFL/FR
 cyclohexyl ethyl alcoholFL/FR
3-decen-2-oneFL/FR
 dibutyl sulfideFL/FR
 dihydroxyacetophenone (mixed isomers)FL
(E,Z)-2,6-dodecadienalFL/FR
 ethyl (E,Z)-2,4-decadienoateFL/FR
 galbanum decatrieneFL/FR
 geranyl acetateFL/FR
 heptanal (aldehyde C-7)FL/FR
(E)-2-heptenalFL
(Z)-4-heptenalFL/FR
2,4-hexadienalFL
 hexanal (aldehyde C-6)FL/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 propionateFL/FR
(Z)-3-hexenalFL/FR
 hexyl 2-methyl butyrateFL/FR
2-hexyl pyridineFL
(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
(E,Z)-3,6-nonadien-1-olFL/FR
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
(E,E)-2,4-octadienalFL
2,4-octadienalFL
(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
oily
 tetrahydrofurfuryl propionateFL
soapy
 dodecanal (aldehyde C-12 lauric)FL/FR
solvent
1-heptanolFL/FR
spicy
 benzyl cinnamateFL/FR
 cumin seed absoluteFL/FR
tropical
alpha-amyl cinnamaldehydeFL/FR
vanilla
 ethyl vanillinFL/FR
 vanillyl acetateFL/FR
waxy
isoamyl butyrateFL/FR
 decanal (aldehyde C-10)FL/FR
9-decenoic acidFL/FR
 decyl acetateFL/FR
 heptyl octanoateFL/FR
alpha-hexyl cinnamaldehydeFL/FR
 mimosa absolute franceFL/FR
(Z,Z)-3,6-nonadien-1-olFL/FR
 nonanolFL/FR
 tridecanalFL/FR
(E)-2-tridecenalFL/FR
2-undecenalFL/FR
(E)-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
 coffee
Search  PMC Picture
 mushroom
Search  PMC Picture
Synonyms   Articles   Notes   Search   Top
Synonyms:
 nona-2,4-dien-1-al
 nona-2,4-dienal
N-nona-2,4-dienal
2,4-nonadien-1-al
2,4-nonadien-1-al FCC
Synonyms   Articles   Notes   Search   Top
Articles:
PubMed: Analysis of Volatile Compounds from Siraitia grosvenorii by Headspace Solid-Phase Microextraction and Gas Chromatography-Quadrupole Time-of-Flight Mass Spectrometry.
PubMed: Exocrine secretions of wheel bugs (Heteroptera: Reduviidae: Arilus spp.): clarification and chemistry.
PubMed: The effect of feed solids concentration and inlet temperature on the flavor of spray dried whey protein concentrate.
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: Effect of fat content on aroma generation during processing of dry fermented sausages.
PubMed: Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa).
PubMed: Defensive effects of fullerene-C60 dissolved in squalane against the 2,4-nonadienal-induced cell injury in human skin keratinocytes HaCaT and wrinkle formation in 3D-human skin tissue model.
PubMed: Exposure to polycyclic aromatic hydrocarbons (PAHs), mutagenic aldehydes and particulate matter during pan frying of beefsteak.
PubMed: Characterization of the key aroma compounds in beef and pork vegetable gravies á la chef by application of the aroma extract dilution analysis.
PubMed: Headspace solid phase microextraction/gas chromatography-mass spectrometry combined to chemometric analysis for volatile organic compounds determination in canine hair: a new tool to detect dog contamination by visceral leishmaniasis.
PubMed: [Unsaturated fatty acids and aldehydes during treatment of oak wood].
PubMed: Characterization of the most odor-active compounds in an American Bourbon whisky by application of the aroma extract dilution analysis.
PubMed: Comparison of odor-active compounds from six distinctly different rice flavor types.
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 of cacha├ža and rum aroma.
PubMed: Genotoxicity and oxidative stress of the mutagenic compounds formed in fumes of heated soybean oil, sunflower oil and lard.
PubMed: Determination of temperature-dependent Henry's law constants of odorous contaminants and their application to human perception.
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: Identification of the main odor-active compounds in musts from French and Romanian hybrids by three olfactometric methods.
PubMed: Mutagenicity and identification of mutagenic compounds of fumes obtained from heating peanut oil.
PubMed: Effect of oleic and linoleic acids on the production of deep-fried odor in heated triolein and trilinolein.
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: 2,4-Nonadienal and benzaldehyde bioantimutagens in Fushimi sweet pepper (Fushimi-togarashi).
PubMed: Enhanced protection against peroxidation-induced mortality of aortic endothelial cells by ascorbic acid-2-O-phosphate abundantly accumulated in the cell as the dephosphorylated form.
PubMed: Is the thiobarbituric acid-reactivity of blood plasma specific to lipid peroxidation?
PubMed: Cytotoxicities of a linoleic acid hydroperoxide and its related aliphatic aldehydes toward cultured human umbilical vein endothelial cells.
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.
Synonyms   Articles   Notes   Search   Top
Please share your Comments.
Email Address:
 
 
 
 
Top of Page Home
Copyright © 1980-2021 Perflavory ™ Disclaimer Privacy Policy