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

2,6-nonadienal
nona-2,6-dienal

Supplier Sponsors

Flavor Demo Formulas
Name:nona-2,6-dienal
CAS Number: 26370-28-5Picture of molecule3D/inchi
ECHA EINECS - REACH Pre-Reg:247-632-5
XlogP3-AA:2.20 (est)
Molecular Weight:138.20978000
Formula:C9 H14 O
NMR Predictor:Predict (works with chrome or firefox)
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
 
Physical Properties:
Appearance:colorless to pale yellow clear liquid (est)
Assay: 95.00 to 100.00
Food Chemicals Codex Listed: No
Specific Gravity:0.86000 to 0.87000 @ 25.00 °C.
Pounds per Gallon - (est).: 7.156 to 7.239
Refractive Index:1.47000 to 1.47500 @ 20.00 °C.
Boiling Point: 200.00 to 202.00 °C. @ 760.00 mm Hg
Boiling Point: 90.00 °C. @ 4.00 mm Hg
Acid Value: 5.00 max. KOH/g
Vapor Pressure:0.280000 mm/Hg @ 25.00 °C. (est)
Flash Point: 184.00 °F. TCC ( 84.44 °C. )
logP (o/w): 2.799 (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 1.00 % solution or less
Substantivity: > 240 hour(s) at 100.00 %
cucumber violet leaf green
Odor Description:at 1.00 % in dipropylene glycol. cucumber violet leaf green
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.
 
Cosmetic Information:
None found
 
Suppliers:
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.
2,6-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: flavor and fragrance agents
Recommendation for 2,6-nonadienal usage levels up to:
  0.5000 % in the fragrance concentrate.
 
Recommendation for 2,6-nonadienal flavor usage levels up to:
  1.0000 ppm in the finished product.
 
Safety References:
EPI System: View
Cancer Citations:Search
Toxicology Citations:Search
Env. Mutagen Info. Center:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :11196
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
nona-2,6-dienal
Chemidplus:0026370285
 
References:
 nona-2,6-dienal
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:26370-28-5
Pubchem (cid):11196
Pubchem (sid):135050271
 
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):Search
Export Tariff Code:2912.19.9000
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
(Z)-2-
nonenal
CS
(E)-2-
nonenal
FL/FR
(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
laevo-
linalool
FL/FR
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
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
3-
hexen-1-ol
FL/FR
(Z)-2-
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
melon nonenoate
FL/FR
methyl heptine carbonate
FL/FR
methyl octine carbonate
FL/FR
methyl octine carbonate replacer
FR
(E,Z)-2,6-
nonadien-1-ol
FL/FR
(E,Z)-3,6-
nonadien-1-ol
FL/FR
2,6-
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-yl acetate
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
(E,Z)-2,6-
nonadienal diethyl acetal
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
(E)-2-
hexenal
FL
2-
hexenal
FL
3-
methyl-3-pentanol
FL
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
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
creamy
gamma-
undecalactone (aldehyde C-14 (so-called))
FL/FR
cucumber
2-
ethyl octine carbonate
FL
fatty
(E,E)-2,4-
decadienal
FL
(Z)-3-
hexen-1-yl benzoate
FL/FR
2,4-
nonadien-1-ol
FL/FR
2,4-
nonadienal
FL
(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
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
(Z)-2-
hexen-1-ol
FL/FR
(E)-2-
hexen-1-ol
FL/FR
(Z)-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 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
(E,Z)-3,6-
nonadien-1-ol
FL/FR
2,6-
nonadien-1-ol
FL/FR
3,6-
nonadien-1-ol
FL/FR
(E,Z)-2,6-
nonadien-1-yl acetate
FL/FR
(E,Z)-2,6-
nonadienal
FL/FR
(E,E)-2,6-
nonadienal
FL
(E,Z)-2,6-
nonadienal diethyl acetal
FL/FR
(Z)-6-
nonenal
FL/FR
(E)-2-
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
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
 coffee
Search PMC Picture
 violet leaf absolute @ 13.00%
Data GC Search Trop Picture
 
Synonyms:
 nona-2,6-dienal
2,6-nonadien-1-al
 

Articles:

PubMed:Characterization of key aroma compounds in distiller's grains from wheat as a basis for utilization in the food industry.
PubMed:Off-flavour masking of secondary lipid oxidation products by pea dextrin.
PubMed:Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea.
PubMed:A fishy odor episode in a north China reservoir: occurrence, origin, and possible odor causing compounds.
PubMed:Simultaneous determination of ten taste and odor compounds in drinking water by solid-phase microextraction combined with gas chromatography-mass spectrometry.
PubMed:Evaluation of volatiles from Ampelopsis brevipedunculata var. heterophylla using GC-olfactometry, GC-MS and GC-pulsed flame photometric detector.
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:The volatile compounds in lamb fat are affected by the time of grazing.
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:Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers.
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:Aroma evaluation of transgenic, thaumatin II-producing cucumber fruits.
PubMed:Monitoring of autoxidation in LCPUFA-enriched lipid microparticles by electronic nose and SPME-GCMS.
PubMed:Volatile composition of Catharanthus roseus (L.) G. Don using solid-phase microextraction and gas chromatography/mass spectrometry.
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:A male sex pheromone in a scorpionfly.
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:Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose.
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:Determination of important odor-active aldehydes of wine through gas chromatography-mass spectrometry of their O-(2,3,4,5,6-pentafluorobenzyl)oximes formed directly in the solid phase extraction cartridge used for selective isolation.
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:Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation.
PubMed:Identification of potent odorants in different green tea varieties using flavor dilution technique.
PubMed:Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O.
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:DNA-damaging potential and glutathione depletion of 2-cyclohexene-1-one in mammalian cells, compared to food relevant 2-alkenals.
PubMed:Identification of the main odor-active compounds in musts from French and Romanian hybrids by three olfactometric methods.
PubMed:Characterization of Volatiles in Rambutan Fruit (Nephelium lappaceum L.).
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.
PubMed:Genotoxic effects of the alpha, beta-unsaturated aldehydes 2-trans-butenal, 2-trans-hexenal and 2-trans, 6-cis-nonadienal.
PubMed:The influence of glutathione and detoxifying enzymes on DNA damage induced by 2-alkenals in primary rat hepatocytes and human lymphoblastoid cells.
PubMed:Mutagenicity of beta-alkyl substituted acrolein congeners in the Salmonella typhimurium strain TA100 and genotoxicity testing in the SOS chromotest.
 
Notes:
None found
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