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

2,4-nonadienal
nona-2,4-dienal

Supplier Sponsors

Flavor Demo Formulas
Name:nona-2,4-dienal
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
FLAVIS Number:05.071 (Old)
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: 2,4-NONADIENAL
 
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 mm/Hg @ 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
 
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.
 
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: perfuming agents
 
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
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
 
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
 
Safety in Use Information:
Category: flavoring agents
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): 1.50 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.70 (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: 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):

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

EPI System: View
Toxicology Citations:Search
Env. Mutagen Info. Center: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
 
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
 
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
HMDB (The Human Metabolome Database):HMDB31685
FooDB:FDB008348
Export Tariff Code:2912.19.9000
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
nonanal (aldehyde C-9)
FL/FR
octanal (aldehyde C-8)
FL/FR
tridecanal
FL/FR
alliaceous
dibutyl sulfide
FL/FR
balsamic
iso
amyl benzoate
FL/FR
benzyl cinnamate
FL/FR
ethyl cinnamate
FL/FR
guaiyl acetate
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
blood
orange oil italy
FL/FR
sweet
orange peel oil c.p. brazil
FL/FR
2-
tetradecenal
FL/FR
fatty
2,4-
decadien-1-ol
FL/FR
3-
decen-2-one
FL/FR
(E,Z)-2,6-
dodecadienal
FL/FR
methyl 2-hexenoate
FL/FR
6-
methyl-5-hepten-2-one propylene glycol acetal
FL/FR
2-
nonen-1-ol
FL/FR
2-
nonenal
FL/FR
(E)-2-
nonenal
FL/FR
2-
octenal
FL/FR
(E)-2-
octenal
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
cyclamen aldehyde
FL/FR
cyclohexyl ethyl alcohol
FL/FR
alpha-
damascone
FL/FR
geranyl acetate
FL/FR
(E)-
geranyl acetone
FL/FR
heliotropyl acetate
FL/FR
heliotropyl acetone
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
laevo-
linalool
FL/FR
linalool
FL/FR
linalool oxide
FL/FR
methyl dihydrojasmonate
FL/FR
mimosa absolute france
FL/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
fruity
allyl cyclohexyl propionate
FL/FR
iso
amyl butyrate
FL/FR
iso
amyl octanoate
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
ethyl levulinate
FL/FR
hexyl acetate
FL/FR
methyl 2-methyl butyrate
FL/FR
methyl 2-methyl valerate
FL/FR
methyl 3-nonenoate
FL/FR
octen-1-yl cyclopentanone
FL/FR
octyl formate
FL/FR
strawberry glycidate 1 (aldehyde C-16 (so-called))
FL/FR
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
(E)-2-
undecenal
FL/FR
2-
undecenal
FL/FR
green
acetaldehyde ethyl phenethyl acetal
FL/FR
cilantro leaf oil
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
galbanum decatriene
FL/FR
heptanal (aldehyde C-7)
FL/FR
1-
heptanol
FL/FR
(Z)-4-
heptenal
FL/FR
2-
heptyl furan
FL/FR
hexanal (aldehyde C-6)
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 propionate
FL/FR
(Z)-3-
hexenal
FL/FR
hexyl 2-methyl butyrate
FL/FR
(Z)-
leaf acetal
FL/FR
melon nonenoate
FL/FR
methyl heptine carbonate
FL/FR
methyl octine carbonate
FL/FR
(E,Z)-3,6-
nonadien-1-ol
FL/FR
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
(E,Z)-2,6-
nonadien-1-ol
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
(Z)-2-
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 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
melon
melon heptenal
FL/FR
(Z)-6-
nonenal
FL/FR
powdery
para-
anisyl acetate
FL/FR
para-
anisyl alcohol
FL/FR
spicy
cumin seed absolute
FL/FR
terpenic
alpha-
terpineol
FL/FR
vanilla
ethyl vanillin
FL/FR
vanillyl acetate
FL/FR
waxy
9-
decenoic acid
FL/FR
decyl acetate
FL/FR
heptyl octanoate
FL/FR
methyl octanoate
FL/FR
2,4-
nonadien-1-ol
FL/FR
propyl decanoate
FL/FR
(E)-2-
tridecenal
FL/FR
For Flavor
No flavor group found for these
green
algae absolute
FL/FR
9-
decen-2-one
FL
furfuryl hexanoate
FL
guaiyl acetate
FL/FR
(E,E)-2,4-
heptadien-1-ol
FL
hexanal butane-2,3-diol acetal
FL
hexyl (E)-2-hexenoate
FL
methyl 2-hexenoate
FL/FR
6-
methyl octanal
FL
6-
methyl-5-hepten-2-one propylene glycol acetal
FL/FR
2-
octenal
FL/FR
propyl decanoate
FL/FR
2-
propyl pyridine
FL
2-
tetradecenal
FL/FR
beta-
damascone
FL/FR
(±)-3-(
methyl thio) heptanal
FL
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
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
creamy
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
fatty
2,4-
decadien-1-ol
FL/FR
(E,E)-2,4-
decadienal
FL
2,4-
decadienal
FL
(E,E)-2,4-
dodecadienal
FL
2-
dodecenal
FL/FR
chicken
fat flavor
FL
(E,E)-2,4-
heptadienal
FL
2-
heptyl furan
FL/FR
2,4-
nonadien-1-ol
FL/FR
(E,E)-2,4-
nonadienal
FL
(Z)-2-
nonen-1-ol
FL/FR
2-
nonen-1-ol
FL/FR
2-
nonenal
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
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
alpha-
damascone
FL/FR
gamma-
decalactone
FL/FR
diethyl malonate
FL/FR
ethyl heptanoate
FL/FR
ethyl levulinate
FL/FR
hexyl acetate
FL/FR
methyl (E)-3-nonenoate
FL
methyl 2-methyl butyrate
FL/FR
methyl 2-methyl valerate
FL/FR
methyl 3-nonenoate
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 ethyl phenethyl acetal
FL/FR
iso
amyl salicylate
FL/FR
cyclamen aldehyde
FL/FR
cyclohexyl ethyl alcohol
FL/FR
3-
decen-2-one
FL/FR
dibutyl sulfide
FL/FR
dihydroxyacetophenone (mixed isomers)
FL
(E,Z)-2,6-
dodecadienal
FL/FR
ethyl (E,Z)-2,4-decadienoate
FL/FR
galbanum decatriene
FL/FR
geranyl acetate
FL/FR
heptanal (aldehyde C-7)
FL/FR
(E)-2-
heptenal
FL
(Z)-4-
heptenal
FL/FR
2,4-
hexadienal
FL
hexanal (aldehyde C-6)
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 propionate
FL/FR
(Z)-3-
hexenal
FL/FR
hexyl 2-methyl butyrate
FL/FR
2-
hexyl pyridine
FL
(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
(E,Z)-3,6-
nonadien-1-ol
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
2,4-
octadienal
FL
(E,E)-2,4-
octadienal
FL
(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
oily
tetrahydrofurfuryl propionate
FL
soapy
dodecanal (aldehyde C-12 lauric)
FL/FR
solvent
1-
heptanol
FL/FR
spicy
benzyl cinnamate
FL/FR
cumin seed absolute
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
9-
decenoic acid
FL/FR
decyl acetate
FL/FR
heptyl octanoate
FL/FR
alpha-
hexyl cinnamaldehyde
FL/FR
mimosa absolute france
FL/FR
(Z,Z)-3,6-
nonadien-1-ol
FL/FR
nonanol
FL/FR
tridecanal
FL/FR
(E)-2-
tridecenal
FL/FR
2-
undecenal
FL/FR
(E)-2-
undecenal
FL/FR
 
Potential Uses:
FLcucumber
 fruit tropical fruit
FLgreen
FLnut
FLviolet
FRviolet leaf
 
Occurrence (nature, food, other):note
 coffee
Search PMC Picture
 mushroom
Search PMC Picture
 
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
 

Articles:

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PubMed:Exposure to polycyclic aromatic hydrocarbons (PAHs), mutagenic aldehydes and particulate matter during pan frying of beefsteak.
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PubMed:Structural characterization of an etheno-2'-deoxyguanosine adduct modified by tetrahydrofuran.
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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.
 
Notes:
Used as a food additive [EAFUS]
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