EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes
 

(E,E)-2,4-nonadienal
trans,trans-2,4-nonadienal

Supplier Sponsors

Name:(2E,4E)-nona-2,4-dienal
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
FLAVIS Number:05.194 (Old)
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
 
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 mm/Hg @ 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
 
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
Odor sample from: Bedoukian Research, Inc.
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
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
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
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
2,4-NONADIENAL, Kosher
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
WholeChem
Trans,trans-2,4-nonadien-1-al
Wujiang CIYUN Flavor & Fragrance
Trans,trans-2,4-Nonadienal ≥ 90.0%
 
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
 
Safety in Use Information:
Category: flavoring agents
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)
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
 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: --
 
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):

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

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
 
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
 
Other Information:
(IUPAC):Atomic Weights of the Elements 2009
(IUPAC):Atomic Weights of the Elements 2009 (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
Haz-Map:View
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
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
tridecanal
FL/FR
undecenal mixture (aldehyde C-11 mixed)
FL/FR
alliaceous
dibutyl sulfide
FL/FR
balsamic
iso
amyl benzoate
FL/FR
benzyl cinnamate
FL/FR
clover nitrile
FR
ethyl cinnamate
FL/FR
berry
raspberry ketone
FL/FR
raspberry ketone acetate
FL/FR
raspberry ketone methyl ether
FL/FR
buttery
butyl butyryl lactate
FL/FR
caramellic
strawberry furanone
FL/FR
chocolate
iso
amyl phenyl acetate
FL/FR
citrus
bergamot oil
FL/FR
(E)-4-
decenal
FL/FR
grapefruit pentanol
FR
blood
orange oil italy
FL/FR
sweet
orange peel oil c.p. brazil
FL/FR
coconut
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
delta-
undecalactone
FL/FR
creamy
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
fatty
butyl undecylenate
FL/FR
(Z)-
dairy lactone
FL/FR
2,4-
decadien-1-ol
FL/FR
(E)-2-
decenal
FL/FR
ethyl undecylenate
FL/FR
delta-
juniper lactone
FL/FR
4-
methyl octanoic acid
FL/FR
2-
nonen-1-ol
FL/FR
2-
nonenal
FL/FR
(E)-2-
nonenal
FL/FR
floral
alpha-
amyl cinnamaldehyde
FL/FR
iso
amyl salicylate
FL/FR
benzyl acetate
FL/FR
benzyl alcohol
FL/FR
benzyl isobutyrate
FL/FR
bois de rose oil brazil
FL/FR
citronellyl acetate
FL/FR
coriander seed oil
FL/FR
para-
cresyl laurate
FL/FR
cyclamen aldehyde
FL/FR
cyclohexyl ethyl alcohol
FL/FR
alpha-
damascone
FL/FR
dimethyl octanol
FL/FR
floral pyranol
FR
gardenia oxide
FR
geranyl acetate
FL/FR
(E)-
geranyl acetone
FL/FR
heliotropyl acetate
FL/FR
heliotropyl acetone
FL/FR
hexyl 2-furoate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
ho leaf oil
FR
hyacinth ether
FR
hydroxycitronellal
FL/FR
hydroxycitronellal dimethyl acetal
FL/FR
jasmin acetate
FL/FR
jasmin pyranone
FL/FR
leerall
FR
linalool
FL/FR
laevo-
linalool
FL/FR
linalool oxide
FL/FR
methyl dihydrojasmonate
FL/FR
mimosa absolute france
FL/FR
muguet carboxaldehyde
FR
nerolidol
FL/FR
neryl acetate
FL/FR
nonanol
FL/FR
ocean propanal
FL/FR
octyl acetate
FL/FR
phenethyl acetate
FL/FR
phenethyl isobutyrate
FL/FR
phenethyl propionate
FL/FR
rose butanoate
FL/FR
tetrahydrolinalool
FL/FR
violet methyl carbonate
FR
fresh
10-
undecen-1-yl acetate
FL/FR
fruity
allyl amyl glycolate
FR
allyl cyclohexyl propionate
FL/FR
iso
amyl butyrate
FL/FR
amyl hexanoate
FL/FR
iso
amyl octanoate
FL/FR
artemisia pallens herb oil
FL/FR
benzyl propionate
FL/FR
butyl hexanoate
FL/FR
cyclohexyl propionate
FL/FR
beta-
damascone
FL/FR
gamma-
decalactone
FL/FR
decyl butyrate
FL/FR
diethyl malonate
FL/FR
ethyl heptanoate
FL/FR
ethyl levulinate
FL/FR
green acetate
FR
hexanal propylene glycol acetal
FL/FR
hexyl acetate
FL/FR
methyl 2-methyl valerate
FL/FR
2-
methyl butyl 2-methyl butyrate
FL/FR
(Z)-3-
octen-1-ol
FL/FR
octen-1-yl cyclopentanone
FL/FR
octyl formate
FL/FR
propyl 2,4-decadienoate
FL/FR
strawberry glycidate 1 (aldehyde C-16 (so-called))
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
2-
undecenal
FL/FR
green
acetaldehyde ethyl phenethyl acetal
FL/FR
cilantro leaf oil
FL/FR
dodecanal dimethyl acetal
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
ethyl (E)-4-decenoate
FL/FR
galbanum decatriene
FL/FR
heptanal dimethyl acetal
FL/FR
1-
heptanol
FL/FR
heptyl formate
FL/FR
(Z)-3-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl (Z)-3-hexenoate
FL/FR
(Z)-3-
hexen-1-yl 2-methyl butyrate
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl hexanoate
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl methyl carbonate
FL/FR
(Z)-3-
hexen-1-yl propionate
FL/FR
hexyl 2-methyl butyrate
FL/FR
hexyl octanoate
FL/FR
hexyl phenyl acetate
FL/FR
(Z)-
leaf acetal
FL/FR
melon nonenoate
FL/FR
methyl heptine carbonate
FL/FR
methyl octine carbonate
FL/FR
neryl butyrate
FL/FR
(E,Z)-3,6-
nonadien-1-ol
FL/FR
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
3,6-
nonadien-1-ol
FL/FR
(E,Z)-2,6-
nonadien-1-ol
FL/FR
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
(E,Z)-3,6-
nonadien-1-yl acetate
FL/FR
3,6-
nonadien-1-yl acetate
FL/FR
2,6-
nonadienal
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
(E,Z)-2,6-
nonadienal diethyl acetal
FL/FR
(E)-3-
nonen-1-ol
FL/FR
(E)-2-
nonen-1-ol
FL/FR
(Z)-5-
octen-1-ol
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
styralyl acetate
FL/FR
violet decenol
FR
violet dienyne
FR
violet leaf absolute
FL/FR
herbal
clary sage oil france
FL/FR
daucus carota fruit oil
FL/FR
2-
dodecenal
FL/FR
linalyl acetate
FL/FR
3-
octyl acetate
FL/FR
marine
green
algae absolute
FL/FR
marine pyridine
FR
melon
melon heptenal
FL/FR
(Z)-6-
nonen-1-ol
FL/FR
(Z)-6-
nonenal
FL/FR
watermelon ketone
FR
popcorn
2-
acetyl pyridine
FL/FR
powdery
para-
anisyl acetate
FL/FR
para-
anisyl alcohol
FL/FR
spicy
myristica fragrans fruit extract
FL/FR
myristica fragrans seed tincture
FL/FR
terpenic
alpha-
terpineol
FL/FR
vanilla
ethyl vanillin
FL/FR
vanillyl acetate
FL/FR
waxy
decanal diethyl acetal
FL/FR
9-
decenoic acid
FL/FR
decyl acetate
FL/FR
heptyl octanoate
FL/FR
(E)-
methyl geranate
FL/FR
2-
methyl heptanoic acid
FL/FR
methyl octanoate
FL/FR
myristic acid
FL/FR
2,4-
nonadien-1-ol
FL/FR
nonanoic acid
FL/FR
2-
nonanol
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
octanol
FL/FR
octyl isobutyrate
FL/FR
phenethyl octanoate
FL/FR
(E)-2-
tridecenal
FL/FR
2-
undecanol
FL/FR
woody
santall
FR
(Z)-
woody amylene
FR
For Flavor
No flavor group found for these
green
algae absolute
FL/FR
(E)-
methyl geranate
FL/FR
2,6-
nonadienal
FL/FR
(E)-3-
nonen-1-ol
FL/FR
undecenal mixture (aldehyde C-11 mixed)
FL/FR
beta-
damascone
FL/FR
aldehydic
aldehydic
nonanal (aldehyde C-9)
FL/FR
octanal (aldehyde C-8)
FL/FR
apple
(E,Z)-2,6-
nonadien-1-ol
FL/FR
balsamic
ethyl cinnamate
FL/FR
berry
heliotropyl acetone
FL/FR
raspberry ketone
FL/FR
raspberry ketone acetate
FL/FR
raspberry ketone methyl ether
FL/FR
bitter
glyceryl tributyrate
FL
caramellic
strawberry furanone
FL/FR
citrus
bergamot oil
FL/FR
cilantro leaf oil
FL/FR
linalool
FL/FR
laevo-
linalool
FL/FR
blood
orange oil italy
FL/FR
sweet
orange peel oil c.p. brazil
FL/FR
alpha-
terpineol
FL/FR
coconut
gamma-
nonalactone (aldehyde C-18 (so-called))
FL/FR
corn
2-
acetyl pyridine
FL/FR
creamy
butyl butyryl lactate
FL/FR
jasmin pyranone
FL/FR
octyl isobutyrate
FL/FR
delta-
undecalactone
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
cucumber
2-
ethyl octine carbonate
FL
fatty
(Z)-
dairy lactone
FL/FR
2,4-
decadien-1-ol
FL/FR
(E,E)-2,4-
decadienal
FL
dimethyl octanol
FL/FR
(E,E)-2,4-
dodecadienal
FL
2-
dodecenal
FL/FR
ethyl (E)-4-decenoate
FL/FR
ethyl undecylenate
FL/FR
chicken
fat flavor
FL
heptyl formate
FL/FR
delta-
juniper lactone
FL/FR
4-
methyl octanoic acid
FL/FR
2,4-
nonadien-1-ol
FL/FR
2,4-
nonadienal
FL
nonanoic acid
FL/FR
2-
nonen-1-ol
FL/FR
2-
nonenal
FL/FR
(Z)-3-
octen-1-ol
FL/FR
2,4-
undecadienal
FL
(E,E)-2,4-
undecadienal
FL
floral
iso
amyl phenyl acetate
FL/FR
bois de rose oil brazil
FL/FR
citronellyl acetate
FL/FR
(E)-
geranyl acetone
FL/FR
heliotropyl acetate
FL/FR
pseudo
ionone
FL
jasmin acetate
FL/FR
linalyl acetate
FL/FR
methyl dihydrojasmonate
FL/FR
neryl acetate
FL/FR
ocean propanal
FL/FR
phenethyl propionate
FL/FR
tetrahydrolinalool
FL/FR
fruity
allyl cyclohexyl propionate
FL/FR
iso
amyl benzoate
FL/FR
amyl hexanoate
FL/FR
iso
amyl octanoate
FL/FR
para-
anisyl acetate
FL/FR
para-
anisyl alcohol
FL/FR
artemisia pallens herb oil
FL/FR
benzyl acetate
FL/FR
benzyl alcohol
FL/FR
benzyl isobutyrate
FL/FR
benzyl propionate
FL/FR
butyl hexanoate
FL/FR
cyclohexyl propionate
FL/FR
alpha-
damascone
FL/FR
gamma-
decalactone
FL/FR
decyl butyrate
FL/FR
diethyl malonate
FL/FR
ethyl (E)-2-octenoate
FL
ethyl heptanoate
FL/FR
ethyl levulinate
FL/FR
3-
heptyl dihydro-5-methyl-2(3H)-furanone
FL/FR
hexanal propylene glycol acetal
FL/FR
hexyl acetate
FL/FR
hexyl phenyl acetate
FL/FR
methyl 2-methyl valerate
FL/FR
2-
methyl butyl 2-methyl butyrate
FL/FR
octen-1-yl cyclopentanone
FL/FR
phenethyl octanoate
FL/FR
rose butanoate
FL/FR
strawberry glycidate 1 (aldehyde C-16 (so-called))
FL/FR
styralyl acetate
FL/FR
greasy
10-
undecen-1-yl acetate
FL/FR
green
acetaldehyde ethyl phenethyl acetal
FL/FR
iso
amyl salicylate
FL/FR
cyclamen aldehyde
FL/FR
cyclohexyl ethyl alcohol
FL/FR
dibutyl sulfide
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
dodecanal dimethyl acetal
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
galbanum decatriene
FL/FR
geranyl acetate
FL/FR
heptanal dimethyl acetal
FL/FR
(E,E)-2,4-
hexadienal
FL
(Z)-3-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl (Z)-3-hexenoate
FL/FR
(Z)-3-
hexen-1-yl 2-methyl butyrate
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(Z)-3-
hexen-1-yl formate
FL/FR
(Z)-3-
hexen-1-yl hexanoate
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl methyl carbonate
FL/FR
(Z)-3-
hexen-1-yl propionate
FL/FR
hexyl 2-furoate
FL/FR
hexyl 2-methyl butyrate
FL/FR
hexyl octanoate
FL/FR
(Z)-
leaf acetal
FL/FR
linalool oxide
FL/FR
melon heptenal
FL/FR
melon nonenoate
FL/FR
methyl 2-undecynoate
FL
methyl heptine carbonate
FL/FR
methyl octanoate
FL/FR
methyl octine carbonate
FL/FR
nerolidol
FL/FR
neryl butyrate
FL/FR
3,6-
nonadien-1-ol
FL/FR
(E,Z)-3,6-
nonadien-1-ol
FL/FR
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
(E,Z)-3,6-
nonadien-1-yl acetate
FL/FR
3,6-
nonadien-1-yl acetate
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
(E,Z)-2,6-
nonadienal diethyl acetal
FL/FR
(E)-2-
nonen-1-ol
FL/FR
(E)-2-
nonenal
FL/FR
(Z)-6-
nonenal
FL/FR
(Z)-5-
octen-1-ol
FL/FR
3-
octyl acetate
FL/FR
octyl formate
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
violet leaf absolute
FL/FR
herbal
clary sage oil france
FL/FR
coriander seed oil
FL/FR
daucus carota fruit oil
FL/FR
honey
phenethyl acetate
FL/FR
phenethyl isobutyrate
FL/FR
melon
propyl 2,4-decadienoate
FL/FR
oily
tetrahydrofurfuryl propionate
FL
ripe
(E)-4-
decenal
FL/FR
soapy
dodecanal (aldehyde C-12 lauric)
FL/FR
solvent
1-
heptanol
FL/FR
spicy
benzyl cinnamate
FL/FR
myristica fragrans fruit extract
FL/FR
myristica fragrans seed tincture
FL/FR
tropical
alpha-
amyl cinnamaldehyde
FL/FR
vanilla
ethyl vanillin
FL/FR
vanillyl acetate
FL/FR
waxy
iso
amyl butyrate
FL/FR
butyl undecylenate
FL/FR
para-
cresyl laurate
FL/FR
decanal (aldehyde C-10)
FL/FR
decanal diethyl acetal
FL/FR
(E)-2-
decenal
FL/FR
9-
decenoic acid
FL/FR
decyl acetate
FL/FR
heptyl octanoate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
hydroxycitronellal
FL/FR
hydroxycitronellal dimethyl acetal
FL/FR
2-
methyl heptanoic acid
FL/FR
2-
methyl undecanal (aldehyde C-12 mna)
FL/FR
mimosa absolute france
FL/FR
myristic acid
FL/FR
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
2-
nonanol
FL/FR
nonanol
FL/FR
(Z)-3-
nonen-1-ol
FL/FR
(Z)-6-
nonen-1-ol
FL/FR
octanol
FL/FR
octyl 2-furoate
FL
octyl acetate
FL/FR
tridecanal
FL/FR
(E)-2-
tridecenal
FL/FR
2-
undecanol
FL/FR
2-
undecenal
FL/FR
 
Potential Uses:
FLcucumber
 fruit tropical fruit
FLgreen
FLnut
FLviolet
FRviolet leaf
 
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
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 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:
(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
 

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 á 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.
 
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
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