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

(E,Z)-2,6-nonadienal
trans-2,cis-6-nonadienal

Sponsors

Fragrance Demo Formulas
Flavor Demo Formulas
Name:(2E,6Z)-nona-2,6-dienal
CAS Number: 557-48-2Picture of molecule3D/inchi
% from:90.00% to 99.90%
ECHA EINECS - REACH Pre-Reg:209-178-6
FDA UNII:93E895X03C
Nikkaji Web:J59.348F
Beilstein Number:1720980
MDL:MFCD00007009
CoE Number:659
XlogP3-AA:2.20 (est)
Molecular Weight:138.20978000
Formula:C9 H14 O
NMR Predictor:Predict (works with chrome or firefox)
Also(can) Contains:(E,E)-2,6-nonadienal 0.10% to 9.00%
EFSA/JECFA Comments:
At least 92%; secondary component 4-7% (E,E)-2,6-nonadienal. (EFSA)
Category:flavor and fragrance agents
 
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
PubMed:Search
NCBI:Search
JECFA Food Flavoring:1186 nona-2-trans-6-cis-dienal
FLAVIS Number:05.058 (Old)
DG SANTE Food Flavourings:05.058 nona-2(trans),6(cis)-dienal
FEMA Number:3377 trans-2,cis-6-nonadienal
FDA:No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm: 2-TRANS-6-CIS-NONADIENAL
 
Physical Properties:
Appearance:colorless to pale yellow clear oily liquid (est)
Assay: 92.00 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:1.47000 to 1.47500 @ 20.00 °C.
Boiling Point: 94.00 to 95.00 °C. @ 18.00 mm Hg
Boiling Point: 187.00 °C. @ 760.00 mm Hg
Acid Value: 5.00 max. KOH/g
Vapor Pressure:0.280000 mm/Hg @ 25.00 °C. (est)
Vapor Density:>1 ( Air = 1 )
Flash Point: 181.00 °F. TCC ( 83.00 °C. )
logP (o/w): 2.799 (est)
Shelf Life: 12.00 month(s) or longer if stored properly.
Storage:store under nitrogen.
Storage:refrigerate in tightly sealed containers. store under nitrogen.
Soluble in:
 alcohol
 dipropylene glycol
 fixed oils
 water, very slightly
 water, 318.8 mg/L @ 25 °C (est)
Insoluble in:
 water
Stability:
 soap
 
Organoleptic Properties:
Odor Type: green
Odor Strength:high ,
recommend smelling in a 1.00 % solution or less
Substantivity:240 hour(s) at 100.00 %
green fatty dry cucumber violet leaf
Odor Description:at 1.00 % in dipropylene glycol. green fatty dry cucumber violet leaf
Luebke, William tgsc, (1995)
Odor sample from: Sigma-Aldrich
green cucumber melon fatty vegetable
Odor Description:Green, cucumber, melon, fatty and vegetative
Mosciano, Gerard P&F 21, No. 5, 49, (1996)
Flavor Type: green
green cucumber melon fatty rindy meaty fatty
Taste Description: at 1.00 ppm. Green, cucumber, melon, fatty and rindy with a hint of meat fat
Mosciano, Gerard P&F 21, No. 5, 49, (1996)
Odor and/or flavor descriptions from others (if found).
Bedoukian Research
e,z-2,6-NONADIEN-1-AL ≥90.0% (trans,cis), FCC, Kosher
Odor Description:A powerful cucumber and violet leaf odor in dilution with a hint of melon
Powerful and diffusive. Adds green, leafy, watery, floral notes to all odor types.
Taste Description:Green, Cucumber, Melon, very natural at high dilution, buttery, fatty
Applications include melon and other fruit flavors, especially strawberry. Also has uses in cucumber, savory, and seafood flavors such as oysters.
Givaudan
Nonadienal
Odor Description:Intense, Green, Violet leaf, Cucumber, Melon
Nonadienal blends well in green top note accords. Used as a modifier, it imparts a natural violet leaf aspect.
Alfrebro
trans-2-cis-6-NONADIENAL NATURAL 10% IN ETHYL ACETATE
Odor Description:Fatty, Spicy, Cucumber, Violet-Leaf
Moellhausen
Trans-2,cis-6-NONADIENAL
Odor Description:natural, strongly green, violet leaf-like; cucumber, melon
Taste Description:green vegetables, bread, meat, beer, tea, mango etc
Pell Wall Perfumes
trans-2,cis-6-Nonadienal
Odor Description:Green-cucumber, Floral-violet, fresh, clean. Diffusive
Arctander describes the odour like this: “Extremely powerful and very diffusive oily-green, herbaceous and, in proper dilution, sweet, pleasant leafy-vegetable odor of moderate to poor tenacity.” He goes on to say it “has been used for the past 30 years in minute traces in Violet perfumes, Narcisse bases, and in topnote compositions as a green-fresh, natural and very diffusive note. The material is also used in the revived ‘Cucumber’ odor for hand-lotions etc. interesting effects are achieved with this material in Muguet, Lily, Cyclamen, Ylang-Ylang, etc.”
Taste Description:green melon cucumber aldehydic
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
Suppliers:
Alfrebro
trans-2-cis-6-NONADIENAL NATURAL 1% IN MCTG
Odor: Fatty, Spicy, Cucumber, Violet-Leaf
Alfrebro
trans-2-cis-6-NONADIENAL NATURAL 1% IN TRIACETIN
Alfrebro
trans-2-cis-6-NONADIENAL NATURAL 10% IN ETHYL ACETATE
Odor: Fatty, Spicy, Cucumber, Violet-Leaf
Alfrebro
trans-2-cis-6-NONADIENAL NATURAL NATURAL 1% IN ETHYL ACETATE
Apiscent Labs
T2 C6 NONADIENAL
Odor: Powerful violet, cucumber
Apple Flavor & Fragrance
(E,Z)-2,6-Nonadien-1-al
Augustus Oils
trans 2 cis 6 Nonadienal
Services
Bedoukian Research
e,z-2,6-NONADIEN-1-AL
≥90.0% (trans,cis), FCC, Kosher
Odor: A powerful cucumber and violet leaf odor in dilution with a hint of melon
Use: Powerful and diffusive. Adds green, leafy, watery, floral notes to all odor types.
Flavor: Green, Cucumber, Melon, very natural at high dilution, buttery, fatty
Applications include melon and other fruit flavors, especially strawberry. Also has uses in cucumber, savory, and seafood flavors such as oysters.
BOC Sciences
For experimental / research use only.
(E,Z)-2,6-NONADIEN-1-AL FCC 96.0% (sum of isomers)
CG Herbals
E, Z, 2, 6-Nonadien-1-AL FCC
CG Herbals
Nonadienal
Odor: Extremely intense , Green, Violet leaf, Cucumber, Melon
Use: Nonadienal blends well in green top note accords. Used as a modifier, it imparts a natural violet leaf aspect.
Citrus and Allied Essences
trans-2,cis-6-Nonadienal
Market Report
DeLong Chemicals America
Nona-2-trans-6-cis-dienal
Ernesto Ventós
TRANS-2-CIS-6-NONADIENAL
Odor: CUCUMBER, VIOLET
FCI SAS
TRANS-2-CIS-6-NONADIENAL
Flavor: Extremely powerful green vegetable-like - natural cucumber
Frutarom
2,6-NONADIENAL WITH ATP
Givaudan
Nonadienal
Odor: Intense, Green, Violet leaf, Cucumber, Melon
Use: Nonadienal blends well in green top note accords. Used as a modifier, it imparts a natural violet leaf aspect.
Indukern F&F
TRANS-2-CIS-6-NONADIENAL
Odor: POWERFUL, GREEN, CUCUMBER, MELON
Lluch Essence
trans-2-cis-6-NONADIENAL
M&U International
TRANS,CIS-2,6-NONADIENAL, Kosher
Moellhausen
Trans-2,cis-6-NONADIENAL
Odor: natural, strongly green, violet leaf-like; cucumber, melon
Flavor: green vegetables, bread, meat, beer, tea, mango etc
Pell Wall Perfumes
trans-2,cis-6-Nonadienal
Odor: Green-cucumber, Floral-violet, fresh, clean. Diffusive
Use: Arctander describes the odour like this: “Extremely powerful and very diffusive oily-green, herbaceous and, in proper dilution, sweet, pleasant leafy-vegetable odor of moderate to poor tenacity.” He goes on to say it “has been used for the past 30 years in minute traces in Violet perfumes, Narcisse bases, and in topnote compositions as a green-fresh, natural and very diffusive note. The material is also used in the revived ‘Cucumber’ odor for hand-lotions etc. interesting effects are achieved with this material in Muguet, Lily, Cyclamen, Ylang-Ylang, etc.”
Penta International
trans-2, cis-6-NONADIENAL, Kosher
Penta International
trans-2, cis-6-NONADIENAL, NATURAL 1% SOL. IN CAPROIC ACID, Kosher
Penta International
trans-2, cis-6-NONADIENAL, NATURAL 1% SOL. IN ETHYL ACETATE, Kosher
Penta International
trans-2, cis-6-NONADIENAL, NATURAL 1% SOL. IN ETHYL ALCOHOL, Kosher
Penta International
trans-2, cis-6-NONADIENAL, NATURAL 5% SOL. IN ETHYL ACETATE, Kosher
Reincke & Fichtner
2,6-Nonadienal (trans, cis)
Santa Cruz Biotechnology
For experimental / research use only.
trans-2,cis-6-Nonadienal >90%
Sigma-Aldrich
trans-2,cis-6-Nonadienal, mixture of isomers, ≥96%, stabilized, FCC, FG
Odor: green; waxy; violet; vegetable
Certified Food Grade Products
Sunaux International
trans,cis-2,6-Nonadienal
Synerzine
Natural trans-2, cis-6-Nonadienal 10% in ethyl acetate
Synerzine
trans-2, cis-6-Nonadienal
TCI AMERICA
For experimental / research use only.
trans,cis-2,6-Nonadienal >95.0%(GC)
Treatt
trans-2, cis-6-Nonadienal
Vigon International
Nonadienal 2-trans 6-cis
Odor: Intense, Green, Violet leaf, Cucumber, Melon
 
Safety Information:
Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 38 - Irritating to skin.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 37/39 - Wear suitable gloves and eye/face protection.
 
Hazards identification
 
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
Acute toxicity, Oral (Category 4), H302
GHS Label elements, including precautionary statements
 
Pictogramexclamation-mark.jpg
 
Signal word Warning
Hazard statement(s)
H302 - Harmful if swallowed
Precautionary statement(s)
P264 - Wash skin thouroughly after handling.
P270 - Do not eat, drink or smoke when using this product.
P280 - Wear protective gloves/protective clothing/eye protection/face protection.
P301 + P312 - IF SWALLOWED: call a POISON CENTER or doctor/physician IF you feel unwell.
P330 - Rinse mouth.
P501 - Dispose of contents/ container to an approved waste disposal plant.
Human Experience:
2 % solution: no irritation or sensitization.
Oral/Parenteral Toxicity:
oral-rat LD50 > 5000 mg/kg
Food and Chemical Toxicology. Vol. 20, Pg. 769, 1982.

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

Inhalation Toxicity:
Not determined
 
Safety in Use Information:
Category: flavor and fragrance agents
Recommendation for (E,Z)-2,6-nonadienal usage levels up to:
  0.1000 % in the fragrance concentrate.
 
Maximised Survey-derived Daily Intakes (MSDI-EU): 6.10 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 24.00 (μg/capita/day)
Structure Class: I
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 6. Update in publication number(s): 7
 average usual ppmaverage maximum ppm
baked goods: --
beverages(nonalcoholic): --
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: -1.00000
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: -0.10000
fruit ices: -0.10000
gelatins / puddings: --
granulated sugar: --
gravies: -0.10000
hard candy: -0.10000
imitation dairy: --
instant coffee / tea: --
jams / jellies: -1.00000
meat products: -0.10000
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: --
snack foods: --
soft candy: --
soups: -0.10000
sugar substitutes: --
sweet sauces: --
 
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):

List of apha, beta-Unsaturated Aldehydes and Ketones representative of FGE.19 substances for Genotoxicity Testing [1] - Statement of the Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf

EFSA Panel on Food Contact Materials, Enzymes, Flavourings and Processing Aids (CEF)
View page or View pdf

EPI System: View
Chemical Carcinogenesis Research Information System:Search
Env. Mutagen Info. Center:Search
EPA Substance Registry Services (TSCA):557-48-2
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :643731
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
(2E,6Z)-nona-2,6-dienal
Chemidplus:0000557482
RTECS:RA5391800 for cas# 557-48-2
 
References:
 (2E,6Z)-nona-2,6-dienal
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:557-48-2
Pubchem (cid):643731
Pubchem (sid):134977246
Flavornet:557-48-2
Pherobase:View
 
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
FDA Everything Added to Food in the United States (EAFUS):View
CHEBI:View
KEGG (GenomeNet):C08499
HMDB (The Human Metabolome Database):HMDB33857
FooDB:FDB012040
Export Tariff Code:2912.19.5000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View
 
Potential Blenders and core components note
For Odor
aldehydic
decanal (aldehyde C-10)
FL/FR
nonanal (aldehyde C-9)
FL/FR
octanal (aldehyde C-8)
FL/FR
balsamic
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
caramellic
strawberry furanone
FL/FR
chocolate
iso
amyl phenyl acetate
FL/FR
citrus
bergamot oil
FL/FR
(Z)-7-
decenal
FR
grapefruit pentanol
FR
blood
orange oil italy
FL/FR
sweet
orange peel oil c.p. brazil
FL/FR
petitgrain combava oil
FR
fatty
2-
nonen-1-ol
FL/FR
(E)-2-
nonenal
FL/FR
(Z)-2-
nonenal
CS
(E)-2-
octenal
FL/FR
floral
allyl anthranilate
FL/FR
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
citronellyl formate
FL/FR
coriander seed oil
FL/FR
cyclamen aldehyde
FL/FR
cyclohexyl ethyl alcohol
FL/FR
alpha-
damascone
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
alpha-
hexyl cinnamaldehyde
FL/FR
ho leaf oil
FR
hyacinth ether
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
neryl acetate
FL/FR
nonanol
FL/FR
ocean propanal
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
fruity
allyl amyl glycolate
FR
allyl cyclohexyl propionate
FL/FR
iso
amyl butyrate
FL/FR
artemisia pallens herb oil
FL/FR
benzyl propionate
FL/FR
beta-
damascone
FL/FR
gamma-
decalactone
FL/FR
diethyl malonate
FL/FR
ethyl heptanoate
FL/FR
green acetate
FR
(E)-2-
hexen-1-ol
FL/FR
2-
hexen-1-ol
FL/FR
hexyl acetate
FL/FR
methyl 2-methyl valerate
FL/FR
(Z)-3-
octen-1-ol
FL/FR
octen-1-yl cyclopentanone
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
green
acetaldehyde butyl phenethyl acetal
FL/FR
acetaldehyde di-(Z)-3-hexen-1-yl acetal
FL/FR
acetaldehyde ethyl phenethyl acetal
FL/FR
3,5,6-neo
cyclocitral
FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
galbanum oleoresin
FL/FR
geranium absolute
FL/FR
heptyl cinnamate
FL/FR
(Z)-3-
hexen-1-ol
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
3-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl 2-methyl butyrate
FL/FR
(E)-2-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl benzoate
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
hexen-1-yl oxypropane nitrile
FR
(Z)-3-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
3-
hexenal
FL/FR
hexoxyacetaldehyde dimethyl acetal
FR
hexyl 2-methyl butyrate
FL/FR
(Z)-
leaf acetal
FL/FR
leafy acetal
FL/FR
manzanate (Givaudan)
FL/FR
melon nonenoate
FL/FR
methyl heptine carbonate
FL/FR
methyl octine carbonate
FL/FR
methyl octine carbonate replacer
FR
2,6-
nonadien-1-ol
FL/FR
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
(E,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
2,6-
nonadienal
FL/FR
(E,Z)-2,6-
nonadienal diethyl acetal
FL/FR
(Z)-2-
nonen-1-ol
FL/FR
(E)-2-
nonen-1-ol
FL/FR
octanal dimethyl acetal
FL/FR
(Z)-5-
octen-1-ol
FL/FR
(Z)-5-
octen-1-yl propionate
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
iso
propyl phenyl propionaldehyde
FR
rose leaf absolute (rosa centifolia)
FL/FR
styralyl acetate
FL/FR
violet leaf absolute
FL/FR
violet leaf absolute egypt
FL/FR
herbal
sweet
basil absolute
FL/FR
clary sage oil france
FL/FR
daucus carota fruit oil
FL/FR
herbal heptane
FR
linalyl acetate
FL/FR
rosemary oleoresin
FL/FR
marine
green
algae absolute
FL/FR
marine pyridine
FR
melon
melon heptenal
FL/FR
(Z)-6-
nonenal
FL/FR
watermelon ketone
FR
powdery
para-
anisyl acetate
FL/FR
para-
anisyl alcohol
FL/FR
terpenic
alpha-
terpineol
FL/FR
vanilla
ethyl vanillin
FL/FR
vanillyl acetate
FL/FR
waxy
decyl acetate
FL/FR
2,4-
nonadien-1-ol
FL/FR
woody
santall
FR
(Z)-
woody amylene
FR
For Flavor
No flavor group found for these
acetaldehyde di-(Z)-3-hexen-1-yl acetal
FL/FR
green
algae absolute
FL/FR
allyl anthranilate
FL/FR
(Z)-6-
decenal
FL
heptyl cinnamate
FL/FR
3-
hexen-1-ol
FL/FR
2-
hexenal
FL
(E)-2-
hexenal
FL
3-
methyl-3-pentanol
FL
2,6-
nonadienal
FL/FR
2,4,6-
nonatrienal
FL
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
aromatic
leafy acetal
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
burnt
1,6-
hexane dithiol
FL
caramellic
strawberry furanone
FL/FR
citrus
bergamot 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
cooling
manzanate (Givaudan)
FL/FR
creamy
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
cucumber
2-
ethyl octine carbonate
FL
earthy
1,8-
octane dithiol
FL
fatty
(E,E)-2,4-
decadienal
FL
(Z)-3-
hexen-1-yl benzoate
FL/FR
2,4-
nonadien-1-ol
FL/FR
(E,E)-2,4-
nonadienal
FL
2,4-
nonadienal
FL
(Z)-2-
nonen-1-ol
FL/FR
2-
nonen-1-ol
FL/FR
(Z)-3-
octen-1-ol
FL/FR
(E)-2-
octenal
FL/FR
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
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
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
citronellyl formate
FL/FR
alpha-
damascone
FL/FR
gamma-
decalactone
FL/FR
diethyl malonate
FL/FR
ethyl heptanoate
FL/FR
2-
hexen-1-ol
FL/FR
hexyl acetate
FL/FR
methyl 2-methyl valerate
FL/FR
octen-1-yl cyclopentanone
FL/FR
rose butanoate
FL/FR
strawberry glycidate 1 (aldehyde C-16 (so-called))
FL/FR
styralyl acetate
FL/FR
green
acetaldehyde butyl phenethyl acetal
FL/FR
acetaldehyde ethyl phenethyl acetal
FL/FR
iso
amyl salicylate
FL/FR
cucumber distillates
FL
cyclamen aldehyde
FL/FR
cyclohexyl ethyl alcohol
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
galbanum oleoresin
FL/FR
geranium absolute
FL/FR
geranyl acetate
FL/FR
(E)-2-
hexen-1-ol
FL/FR
(Z)-2-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-ol
FL/FR
(Z)-3-
hexen-1-yl 2-methyl butyrate
FL/FR
(Z)-3-
hexen-1-yl acetate
FL/FR
(E)-2-
hexen-1-yl acetate
FL/FR
(Z)-3-
hexen-1-yl butyrate
FL/FR
(Z)-3-
hexen-1-yl lactate
FL/FR
(Z)-3-
hexen-1-yl propionate
FL/FR
(Z)-3-
hexen-1-yl pyruvate
FL/FR
3-
hexenal
FL/FR
hexyl 2-methyl butyrate
FL/FR
(Z)-
leaf acetal
FL/FR
linalool oxide
FL/FR
melon heptenal
FL/FR
melon nonenoate
FL/FR
methyl heptine carbonate
FL/FR
methyl octine carbonate
FL/FR
3,6-
nonadien-1-ol
FL/FR
2,6-
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,E)-2,6-
nonadienal
FL
(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
octanal dimethyl acetal
FL/FR
(Z)-5-
octen-1-ol
FL/FR
(Z)-5-
octen-1-yl propionate
FL/FR
phenyl acetaldehyde dimethyl acetal
FL/FR
rose leaf absolute (rosa centifolia)
FL/FR
violet leaf absolute
FL/FR
violet leaf absolute egypt
FL/FR
herbal
sweet
basil absolute
FL/FR
clary sage oil france
FL/FR
coriander seed oil
FL/FR
daucus carota fruit oil
FL/FR
rosemary oleoresin
FL/FR
honey
phenethyl acetate
FL/FR
phenethyl isobutyrate
FL/FR
melon
propyl 2,4-decadienoate
FL/FR
spicy
benzyl cinnamate
FL/FR
tropical
alpha-
amyl cinnamaldehyde
FL/FR
vanilla
ethyl vanillin
FL/FR
vanillyl acetate
FL/FR
waxy
iso
amyl butyrate
FL/FR
decanal (aldehyde C-10)
FL/FR
decyl acetate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
mimosa absolute france
FL/FR
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
nonanol
FL/FR
 
Potential Uses:
FRapple
FRcherry
FRcranberry
FRcucumber
FRflower shop
FRgreen
FRguava
FRhuckleberry
 leaf
FRmango
 melon watermelon muskmelon cantaloupe
 natural
FRpear
FLpepper bell pepper
FLtea
 trassi
FLtropical
FRviolet
 
Occurrence (nature, food, other):note
 beer
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 bilberry fruit
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 bread wheat bread
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 cantaloupe fruit
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 cassie absolute @ 0.13%
Data GC Search Trop Picture
 cherry
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 clam
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 coffee
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 cranberry fruit
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 cucumber
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 fish fatty fish
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 guava fruit
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 mango fruit
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 melon
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 milk
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 oyster
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 pea
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 pepper bell pepper fruit
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 potato cooked potato
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 tea
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 trassi cooked trassi
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 violet flower absolute @ %
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 violet leaf
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 watermelon fruit
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Synonyms:
 cucumber aldehyde
 nona-2-trans-6-cis-dienal
(2E,6Z)-nona-2,6-dien-1-al
(2E,6Z)-nona-2,6-dienal
 nona-2(trans),6(cis)-dienal
(E,Z)-2,6-nonadien-1-al
(E)-2,(Z)-6-nonadien-1-al
trans-2,cis-6-nonadien-1-al
trans,cis-2,6-nonadien-1-al
 nonadien-2(trans)-6-(cis)-al
(2E,6Z)-2,6-nonadienal
T2 C6 nonadienal
trans-2-cis-6-nonadienal
trans-2, cis-6-nonadienal
trans-2,cis-6-nonadienal
trans,cis-2,6-nonadienal
 nonadienal 2-trans 6-cis
2,6-nonadienal, (2E,6Z)-
2,6-nonadienal, (E,Z)-
trans-2, cis-6-nonadienal, natural 1% sol. in caproic acid
trans-2, cis-6-nonadienal, natural 1% sol. in ethyl acetate
trans-2, cis-6-nonadienal, natural 1% sol. in ethyl alcohol
trans-2, cis-6-nonadienal, natural 5% sol. in ethyl acetate
 violet leaf aldehyde
 

Articles:

US Patents:6,150,145 - Process for the production of degradation products of fatty acids
PubMed:Simultaneous determination of ten taste and odor compounds in drinking water by solid-phase microextraction combined with gas chromatography-mass spectrometry.
PubMed:Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle.
PubMed:Evaluation of the key aroma compounds in beef and pork vegetable gravies a la chef by stable isotope dilution assays and aroma recombination experiments.
PubMed:Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis.
PubMed:Volatile composition of four southern highbush blueberry cultivars and effect of growing location and harvest date.
PubMed:Effect of enzyme activity and frozen storage on jalapeño pepper volatiles by selected ion flow tube-mass spectrometry.
PubMed:Determining human exposure and sensory detection of odorous compounds released during showering.
PubMed:Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa).
PubMed:Identification and quantification of impact aroma compounds in 4 nonfloral Vitis vinifera varieties grapes.
PubMed:Single-drop microextraction and gas chromatography-mass spectrometry for the determination of volatile aldehydes in fresh cucumbers.
PubMed:Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
PubMed:Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept.
PubMed:Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
PubMed:Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection.
PubMed:Characterization and semiquantitative analysis of volatiles in seedless watermelon varieties using solid-phase microextraction.
PubMed:Comparison of odor-active volatile compounds of fresh and smoked salmon.
PubMed:Characterization of dried whey protein concentrate and isolate flavor.
PubMed:Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis.
PubMed:Characterization of the antioxidant activity of sugars and polyhydric alcohols in fish oil emulsions.
PubMed:Inactivation of pathogenic bacteria by cucumber volatiles (E,Z)-2,6-nonadienal and (E)-2-nonenal.
PubMed:Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors.
PubMed:Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion.
PubMed:Tyrosinase inhibitory activity of cucumber compounds: enzymes responsible for browning in cucumber.
PubMed:Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles.
PubMed:Determination of stale-flavor carbonyl compounds in beer by stir bar sorptive extraction with in-situ derivatization and thermal desorption-gas chromatography-mass spectrometry.
PubMed:Identification of potent odorants in different green tea varieties using flavor dilution technique.
PubMed:Fresh cucumber flavor in refrigerated pickles: comparison of sensory and instrumental analysis.
PubMed:Aroma components of cooked tail meat of American lobster (Homarus americanus).
PubMed:Solid-phase microextraction (SPME) technique for measurement of generation of fresh cucumber flavor compounds.
PubMed:Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage.
PubMed:Aroma of fresh oysters Crassostrea gigas: composition and aroma notes.
 
Notes:
Constit. of cherry, melon, peas, cooked potato, wheat bread, other breads, milk, lean and fatty fish, black tea, oyster, clam and other foods. Primary odourant in cucumbers. Present in cucumber juice. Flavouring agent
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