2,6-nonadien-1-ol, 7786-44-9

Supplier Sponsors

Alfrebro LLC/ Archer Daniels Midland Company

Let's get reacquainted
Building great taste with aroma chemicals, extracts, and distillates
The Alfrebro brand was established in the early 1900s by Alex Fries & Brothers, a Cincinnati Flavor Company. In 1980, the brand was re-launched as an aroma chemical manufacturer. Since its inception, Alfrebro’s primary focus has been to provide quality natural and high value synthetic chemicals.
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Email:	Sales
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Fax: 513-539-7372
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CODE138323 CODE138323
Product(s):
NONADIENOL NAT T-2,C-6 NATURAL 10% IN ETHYL ACETATE

Bedoukian Research, Inc.

Perfecting the Art of Chemistry
Working closely with our customers to meet their requirements.
Dr. Paul Bedoukian founded the company in 1972 to fill a niche as a supplier of high quality specialty aroma molecules. Today, we offer more than 350 high impact aroma chemicals, while providing custom manufacturing services to the pharmaceutical, agrochemical, and specialty chemical industries.
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US Email:	Customer Service
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CODE138323 CODE138323
Product(s):
335A e,z-2,6-NONADIEN-1-OL ≥95.0% (trans,cis), FCC, Kosher
SDS
Useful in adding green cucumber and violet leaf notes. Has interesting effects on muguet, lily, and cyclamen compositions. Melon, cucumber, strawberry, green apple, and other fruit flavors. Also good for mushroom.

Synerzine, Inc.

Innovation. Customization. Aroma Ingredients.
Synerzine is a leading supplier of flavor and fragrance ingredients.
Synerzine expresses what we have grown to embody as an organization - the synergy and connection between raw ingredients, science, technology, and the final product. Our experienced team is passionate about bringing our customers high-quality innovative ingredients that they can trust.
Building upon our 44 year history, the Synerzine team provides customers around the globe with convenient access to over 1200 high-quality aroma ingredients. We actively engage with customers to add a wide array of new products and services on a regular basis. Our aim is to delight every customer with our exceptional services, large product selection, customization and the highest quality and safety standards. We provide our customers with true value designed to help them bring their products to market faster.
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CODE138323 CODE138323
Product(s):
W1480 2,6-Nonadien-1-ol (trans-, cis-)

CAS Number:	7786-44-9	3D/inchi
ECHA EINECS - REACH Pre-Reg:	232-097-2
FDA UNII:	Search
CoE Number:	589
XlogP3-AA:	2.10 (est)
Molecular Weight:	140.22572000
Formula:	C9 H16 O
NMR Predictor:	Predict (works with chrome, Edge 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
JECFA Food Flavoring:	1184 2,6-nonadien-1-ol
DG SANTE Food Flavourings:	02.049 nona-2,6-dien-1-ol
FEMA Number:	2780 2,6-nonadien-1-ol
FDA:	No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm (SATF):	7786-44-9 ; 2,6-NONADIEN-1-OL
FDA Regulation:
FDA PART 172 -- FOOD ADDITIVES PERMITTED FOR DIRECT ADDITION TO FOOD FOR HUMAN CONSUMPTION Subpart F--Flavoring Agents and Related Substances Sec. 172.515 Synthetic flavoring substances and adjuvants.

Physical Properties:

Appearance:	colorless to pale yellow clear oily liquid (est)
Assay:	98.80 to 99.60
Food Chemicals Codex Listed:	No
Specific Gravity:	0.86000 to 0.88000 @ 25.00 °C.
Pounds per Gallon - (est).:	7.156 to 7.322
Refractive Index:	1.46300 to 1.46500 @ 20.00 °C.
Boiling Point:	196.00 °C. @ 760.00 mm Hg
Acid Value:	1.00 max. KOH/g
Vapor Pressure:	0.054000 mmHg @ 25.00 °C. (est)
Flash Point:	176.00 °F. TCC ( 80.00 °C. )
logP (o/w):	2.614 (est)
Storage:	store in cool, dry place in tightly sealed containers, protected from heat and light. store under nitrogen.
Storage:	store under nitrogen.
Soluble in:
	alcohol
	dipropylene glycol
	water, very slightly
	water, 963.8 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:168 hour(s) at 100.00 %

green cucumber vegetable

Odor Description:at 0.10 % in dipropylene glycol. green cucumber vegetable

Flavor Type: green

green apple melon cucumber skin fatty

Taste Description: powerful, green, apple, and melon. cucumber-peel in high dilution, fatty

Odor and/or flavor descriptions from others (if found).

Bedoukian Research

e,z-2,6-NONADIEN-1-OL ≥95.0% (trans,cis), FCC, Kosher

Odor Description:Cucumber, melon or fresh leafy, violet-leaf odor in dilution
Useful in adding green cucumber and violet leaf notes. Has interesting effects on muguet, lily, and cyclamen compositions.

Taste Description:Powerful, green, apple, and melon. Cucumber-peel in high dilution, fatty
Melon, cucumber, strawberry, green apple, and other fruit flavors. Also good for mushroom.

Givaudan

Nonadienol

Odor Description:Powerful, Green, Herbaceous, Melon
A constituent of violet leaves as well as of cucumber, Nonadienol is effective in a wide range of applications in adding a natural melon-cucumber note. It is olfactively similar to Nonadienal but is fruitier and less leafy. More stable than Nonadienal, it extends the application range of this olfactive family and can also be used in combination.

Cosmetic Information:

CosIng:	cosmetic data
Cosmetic Uses:	perfuming agents

Suppliers:

Alfrebro

NONADIENOL NAT T-2,C-6 NATURAL 10% IN ETHYL ACETATE

Odor: Powerful Green Cucumber

Apple Flavor & Fragrance

(E,Z)-2,6-Nonadien-1-ol

Bedoukian Research

e,z-2,6-NONADIEN-1-OL

sds

≥95.0% (trans,cis), FCC, Kosher

Odor: Cucumber, melon or fresh leafy, violet-leaf odor in dilution

Use: Useful in adding green cucumber and violet leaf notes. Has interesting effects on muguet, lily, and cyclamen compositions.

DeLong Chemicals America

2,6-Nonadien-1-ol

Givaudan

Nonadienol

Odor: Powerful, Green, Herbaceous, Melon

Use: A constituent of violet leaves as well as of cucumber, Nonadienol is effective in a wide range of applications in adding a natural melon-cucumber note. It is olfactively similar to Nonadienal but is fruitier and less leafy. More stable than Nonadienal, it extends the application range of this olfactive family and can also be used in combination.

Synerzine

2,6-Nonadien-1-ol (trans-, cis-)

Safety Information:

Preferred SDS: View
European information :
Most important hazard(s):
None - None found.
S 02 - Keep out of the reach of children. S 24/25 - Avoid contact with skin and eyes. 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.
Human Experience:
1% in petrolatum produced no irritation or sensitization in humans.
Oral/Parenteral Toxicity:
oral-mouse LD50 > 5000 mg/kg A constituent of violet leaves as well as of cucumber, Nonadienol is effective in a wide range of applications in adding a natural melon-cucumber note. It is olfactively similar to Nonadienal but is fruitier and less leafy. More stable than Nonadienal, it extends the application range of this olfactive family and can also be used in combination.
Dermal Toxicity:
skin-guinea pig LD50 > 5000 mg/kg A constituent of violet leaves as well as of cucumber, Nonadienol is effective in a wide range of applications in adding a natural melon-cucumber note. It is olfactively similar to Nonadienal but is fruitier and less leafy. More stable than Nonadienal, it extends the application range of this olfactive family and can also be used in combination.
Inhalation Toxicity:
Not determined

Safety in Use Information:

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for 2,6-nonadien-1-ol usage levels up to:
	0.1000 % in the fragrance concentrate.

Maximised Survey-derived Daily Intakes (MSDI-EU):		9.10 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA):		1.00 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI):		120 (μg/person/day)
Threshold of Concern:		1800 (μg/person/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: 3
Click here to view publication 3
		average usual ppm	average maximum ppm
baked goods:		-	0.01000
beverages(nonalcoholic):		-	0.01000
beverages(alcoholic):		-	0.01000
breakfast cereal:		-	-
cheese:		-	-
chewing gum:		-	-
condiments / relishes:		-	-
confectionery froastings:		-	-
egg products:		-	-
fats / oils:		-	-
fish products:		-	-
frozen dairy:		-	0.05000
fruit ices:		-	0.05000
gelatins / puddings:		-	-
granulated sugar:		-	-
gravies:		-	-
hard candy:		0.05000	0.50000
imitation dairy:		-	-
instant coffee / tea:		-	-
jams / jellies:		-	-
meat products:		-	-
milk products:		-	-
nut products:		-	-
other grains:		-	-
poultry:		-	-
processed fruits:		-	-
processed vegetables:		-	-
reconstituted vegetables:		-	-
seasonings / flavors:		-	-
snack foods:		-	-
soft candy:		-	-
soups:		-	-
sugar substitutes:		-	-
sweet sauces:		-	-

Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i).
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm.
		average usage mg/kg	maximum usage mg/kg
Dairy products, excluding products of category 02.0 (01.0):		0.42000	0.89000
Fats and oils, and fat emulsions (type water-in-oil) (02.0):		0.05000	0.05000
Edible ices, including sherbet and sorbet (03.0):		-	-
Processed fruit (04.1):		-	-
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2):		0.20000	0.30000
Confectionery (05.0):		0.44000	1.04000
Chewing gum (05.3):		-	-
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0):		0.17000	0.54000
Bakery wares (07.0):		0.25000	0.63000
Meat and meat products, including poultry and game (08.0):		-	-
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0):		-	-
Eggs and egg products (10.0):		-	-
Sweeteners, including honey (11.0):		-	-
Salts, spices, soups, sauces, salads, protein products, etc. (12.0):		0.01000	0.01000
Foodstuffs intended for particular nutritional uses (13.0):		-	-
Non-alcoholic ("soft") beverages, excl. dairy products (14.1):		0.15000	0.53000
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2):		0.19000	0.48000
Ready-to-eat savouries (15.0):		0.02000	0.03000
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0):		-	-

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):

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

Scientific Opinion on Flavouring Group Evaluation 200, Revision 1 (FGE.200 Rev.1): 74 a,�-unsaturated aliphatic aldehydes and precursors from chemical subgroup 1.1.1 of FGE.19
View page or View pdf

Safety and efficacy of 26 compounds belonging to chemical group 3 (a,�-unsaturated straight-chain and branched-chain aliphatic primary alcohols, aldehydes, acids and esters) when used as flavourings for all animal species and categories
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 70, Revision 1 (FGE.70Rev1): consideration of aliphatic, linear, a,�-unsaturated, di- and trienals and related alcohols, acids and esters evaluated by JECFA (61st-68th-69th meeting)
View page or View pdf

EPI System: View

AIDS Citations:Search

Cancer Citations:Search

Toxicology Citations:Search

EPA Substance Registry Services (TSCA):7786-44-9

EPA ACToR:Toxicology Data

EPA Substance Registry Services (SRS):Registry

Laboratory Chemical Safety Summary :34134

National Institute of Allergy and Infectious Diseases:Data

WGK Germany:2

nona-2,6-dien-1-ol

Chemidplus:0007786449

References:

	nona-2,6-dien-1-ol
NIST Chemistry WebBook:	Search Inchi
Canada Domestic Sub. List:	7786-44-9
Pubchem (cid):	34134
Pubchem (sid):	135263081
Flavornet:	7786-44-9

Other Information:

(IUPAC):	Atomic Weights of the Elements 2011 (pdf)
Videos:	The Periodic Table of Videos
tgsc:	Atomic Weights use for this web site
(IUPAC):	Periodic Table of the Elements
FDA Substances Added to Food (formerly EAFUS):	View
HMDB (The Human Metabolome Database):	HMDB31262
FooDB:	FDB003302
Export Tariff Code:	2905.29.9000
Typical G.C.
VCF-Online:	VCF Volatile Compounds in Food
ChemSpider:	View