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Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
| Assay: | 79.00 to 80.00
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| Food Chemicals Codex Listed: | No |
| Specific Gravity: | 0.74500 to 0.76300 @ 25.00 °C.
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| Pounds per Gallon - (est).: | 6.199 to 6.349
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| Refractive Index: | 1.44300 to 1.44900 @ 20.00 °C.
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| Boiling Point: | 153.00 to 155.00 °C. @ 760.00 mm Hg
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| Acid Value: | 1.00 max. KOH/g
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| Vapor Pressure: | 3.957000 mmHg @ 25.00 °C. (est) |
| Flash Point: | 94.00 °F. TCC ( 34.44 °C. )
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| logP (o/w): | 4.501 (est) |
| Soluble in: |
| | water, 5.622 mg/L @ 25 °C (est) |
Organoleptic Properties:
| Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
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| 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 |
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| Pictogram | |
| |
| Hazard statement(s) |
| None found. |
| Precautionary statement(s) |
| None found. |
| Oral/Parenteral Toxicity: |
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Not determined
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| Dermal Toxicity: |
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Not determined
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| Inhalation Toxicity: |
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Not determined
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Safety in Use Information:
| Category: | | flavoring agents |
| Recommendation for (E,E)-2,4-nonadiene usage levels up to: | | | not for fragrance use.
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| |
| 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: 23 |
| Click here to view publication 23 |
| | average usual ppm | average maximum ppm |
| baked goods: | 0.25000 | 0.50000 |
| beverages(nonalcoholic): | 0.25000 | 0.50000 |
| beverages(alcoholic): | 0.25000 | 0.50000 |
| breakfast cereal: | 0.25000 | 0.50000 |
| cheese: | - | - |
| chewing gum: | 0.25000 | 0.50000 |
| condiments / relishes: | - | - |
| confectionery froastings: | 0.25000 | 0.50000 |
| egg products: | - | - |
| fats / oils: | - | - |
| fish products: | 0.25000 | 0.50000 |
| frozen dairy: | 0.25000 | 0.50000 |
| fruit ices: | 0.25000 | 0.50000 |
| gelatins / puddings: | 0.25000 | 0.50000 |
| granulated sugar: | - | - |
| gravies: | - | - |
| hard candy: | 0.25000 | 0.50000 |
| imitation dairy: | - | - |
| instant coffee / tea: | - | - |
| jams / jellies: | 0.25000 | 0.50000 |
| meat products: | - | - |
| milk products: | 0.25000 | 0.50000 |
| nut products: | - | - |
| other grains: | - | - |
| poultry: | - | - |
| processed fruits: | 0.25000 | 0.50000 |
| processed vegetables: | 0.25000 | 0.50000 |
| reconstituted vegetables: | - | - |
| seasonings / flavors: | 0.25000 | 0.50000 |
| snack foods: | - | - |
| soft candy: | 0.25000 | 0.50000 |
| soups: | - | - |
| sugar substitutes: | 0.25000 | 0.50000 |
| sweet sauces: | - | - |
Safety References:
References:
Other Information:
Potential Blenders and core components note
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
| (2E,4E)- | nona-2,4-diene | | (2E,4E)-2,4- | nonadiene | | trans-2-trans-4- | nonadiene | | trans-2,trans-4- | nonadiene | | 2,4- | nonadiene, (E,E)- |
Articles:
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3D/inchi