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(E,E)-2,4-nonadienal
General Material Information
| Preferred name | (E,E)-2,4-nonadienal |
| Trivial Name | (E,E)-2,4-Nonadienal |
| Short Description | trans,trans-2,4-nonadienal |
| Formula | C9 H14 O |
| CAS Number | 5910-87-2 |
| FEMA Number | 3212 |
| Flavis Number | 5.194 |
| ECHA Number | 227-629-5 |
| FDA UNII | Y411G77SH7 |
| Nikkaji Number | J224K |
| MDL | MFCD00007006 |
| COE Number | 732 |
| xLogP3-AA | 2.70 (est) |
| NMR Predictor | External link |
| FDA Patent | No longer provide for the use of these seven synthetic flavoring substances |
| Synonyms |
|
US / EU / FDA / JECFA / FEMA / Scholar / Patents
| Google Scholar | Start search |
| Google Books | Start search |
| Google Patents | Start search |
| Perfumer & Flavorists | Start search |
| EU Patents | Start search |
| PubMeb | Start search |
| NCBI | Start search |
Literature & References
| (2E,4E)-nona-2,4-dienal | |
| NIST Chemistry WebBook: | Search Inchi |
| Canada Domestic Sub. List: | 5910-87-2 |
| Pubchem (cid): | 5283339 |
| Pubchem (sid): | 135051229 |
| Flavornet: | 5910-87-2 |
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 |
| HMDB (The Human Metabolome Database): | HMDB31685 |
| FooDB: | FDB011673 |
| YMDB (Yeast Metabolome Database): | YMDB01795 |
| Export Tariff Code: | 2912.19.5000 |
| VCF-Online: | VCF Volatile Compounds in Food |
| ChemSpider: | View |
Suppliers
PhysChem Properties
| Material listed in food chemical codex | Yes |
| Molecular weight | 138.20977783203 |
| Specific gravity | @ 25 °C |
| Pounds per Gallon | 7.073 to 7.239 |
| Refractive Index | 1.522 to 1.525 @ 20 °C |
| Boiling Point | 97 to 98°C @ 10 mm Hg |
| Boiling Point | 72 to 74°C @ 3 mm Hg |
| Acid Value | 5 max KOH/g |
| Vapor Pressure | 0.102 mmHg @ 25 °C |
| Vapor Density | 1 |
| Flash Point TCC Value | 85.56 °C TCC |
| logP (o/w) | 2.91 est |
| Solubility | |
| alcohol | Yes |
| fixed oils | Yes |
| water, 318.8 mg/L @ 25 °C (est) | Yes |
| water | No |
Organoleptic Properties
| Odor Type: Fatty | |
| fatty, melon, waxy, green, violet leaf, cucumber, fruit tropical fruit, chicken fat | |
| Odor strength | high , recommend smelling in a 10.00 % solution or less |
| Substantivity | > 24 hour(s) at 100.00 % |
| Luebke, William tgsc, (2017) | At 10.00 % in dipropylene glycol. fatty melon waxy green violet leaf cucumber tropical fruit chicken fat |
| Flavor Type: Fatty | |
| fatty, waxy, chicken fat, citrus rind, greasy, potato chip, nut flesh, cucumber | |
| Luebke, William tgsc, (2017) | Fatty waxy chicken fat citrus rind greasy potato chip nut flesh cucumber |
| 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. | Strong chicken fat notes, with citrus peel, waxy notes; melon and cucumber back notes |
| General comment | Fatty, green, chickensoup-like |
Occurrences
| (data available) |
Potential Uses
| Applications | |
| Odor purposes | Violet leaf |
| Flavoring purposes | Cucumber, Fruit tropical fruit, Green, Nut, Violet |
| Cosmetic purposes | Perfuming agents |
Safety Information
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 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. | |
| Oral/Parenteral Toxicity: | |
| Not determined | |
| Dermal Toxicity: | |
| Not determined | |
| Inhalation Toxicity: | |
| Not determined | |
Safety in use information
| Category: | |||
| flavoring agents | |||
| IFRA Critical Effect: | |||
| Insufficient data | |||
| View the IFRA Standard | |||
| Recommendation for (E,E)-2,4-nonadienal usage levels up to: | |||
| PROHIBITED: Should not be used as a fragrance ingredient. | |||
| Maximised Survey-derived Daily Intakes (MSDI-EU): | 2.90 (μg/capita/day) | ||
| Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 560 (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: 4 | |||
| Click here to view publication 4 | |||
| average usual ppm | average 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: | - | - | |
| 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): | 0.50000 | 1.50000 | |
| Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 0.50000 | 5.00000 | |
| Edible ices, including sherbet and sorbet (03.0): | 0.01000 | 1.00000 | |
| Processed fruit (04.1): | - | - | |
| Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | 0.01000 | 1.00000 | |
| Confectionery (05.0): | 1.00000 | 5.00000 | |
| Chewing gum (05.3): | - | - | |
| Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 0.05100 | 1.00000 | |
| Bakery wares (07.0): | 1.00000 | 5.00000 | |
| Meat and meat products, including poultry and game (08.0): | 3.00000 | 5.00000 | |
| Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 2.00000 | 5.00000 | |
| Eggs and egg products (10.0): | 0.01000 | 1.00000 | |
| Sweeteners, including honey (11.0): | 0.01000 | 1.00000 | |
| Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 3.00000 | 10.00000 | |
| Foodstuffs intended for particular nutritional uses (13.0): | - | - | |
| Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 0.05000 | 1.00000 | |
| Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 0.02000 | 1.00000 | |
| Ready-to-eat savouries (15.0): | 3.00000 | 5.00000 | |
| Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 0.01000 | 1.00000 | |
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): |
| Scientific Opinion on Flavouring Group Evaluation 203, Revision 1 (FGE.203Rev1): a,ß-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,ß-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 |
| Safety and efficacy of 26 compounds belonging to chemical group 3 (a,ß-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 5, Revision 3 (FGE.05Rev3): Branched- and straight-chain unsaturated aldehydes, dienals, unsaturated and saturated carboxylic acids and related esters with saturated and unsaturated aliphatic alcohols and a phenylacetic acid related ester from chemical groups 1, 2, 3, 5 and 15 View page or View pdf |
| EPI System: View |
| AIDS Citations:Search |
| Cancer Citations:Search |
| Toxicology Citations:Search |
| EPA Substance Registry Services (TSCA):5910-87-2 |
| EPA ACToR:Toxicology Data |
| EPA Substance Registry Services (SRS):Registry |
| Laboratory Chemical Safety Summary :5283339 |
| National Institute of Allergy and Infectious Diseases:Data |
| WGK Germany:3 |
| (2E,4E)-nona-2,4-dienal |
| Chemidplus:0005910872 |