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(E,Z)-3,6-nonadien-1-ol

General Material Information

Preferred name (E,Z)-3,6-nonadien-1-ol
Trivial Name (3E,6Z)-nona-3,6-dien-1-ol
Short Description trans,cis-3,6-nonadienol
Formula C9 H16 O
CAS Number 56805-23-3
CAS Number 56805-23-3 (EE)
Deleted CAS Number 53250-56-9
FEMA Number 3884
Flavis Number 2.243
FDA UNII O3WVF7PM5K
Nikkaji Number J466.547C
xLogP3-AA 2.30 (est)
NMR Predictor External link
JECFA Food Flavoring 1284 (E,Z)-3,6-nonadien-1-ol
FDA Patent No longer provide for the use of these seven synthetic flavoring substances
FDA Mainterm 56805-23-3 ; (E)-3-(Z)-6-NONADIEN-1-OL
Synonyms
  • (3E,6Z)- nona-3,6-dien-1-ol
  • (3E,6Z)- nona-3,6-dienol
  • (E)-3,(Z)-6-nonadien-1-ol
  • trans-3,cis-6-nonadien-1-ol
  • trans,cis-3,6-nonadien-1-ol
  • 3,6-nonadien-1-ol BRI
  • 3,6-nonadien-1-ol, (3E,6Z)-
  • (E,Z)-3,6-nonadienol
  • trans,cis-3,6-nonadienol

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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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):HMDB38067
FooDB:FDB017279
Export Tariff Code:2905.29.9000
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 140.2257232666
Specific gravity @ 25 °C
Pounds per Gallon 7.181 to 7.248
Refractive Index 1.462 to 1.469 @ 20 °C
Boiling Point 214 to 215°C @ 760 mm Hg
Vapor Pressure 0.00468 mmHg @ 25 °C
Vapor Density 1
Flash Point TCC Value 93.33 °C TCC
logP (o/w) 2.69
Solubility
alcohol Yes
water, very slightly Yes
water, 963.8 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Green
fatty, raw, green, cucumber, pepper bell pepper, fruity, watermelon, sweet, waxy, fresh, melon, pear
Odor strength high , recommend smelling in a 1.00 % solution or less
Substantivity > 24 hour(s) at 100.00 %
Luebke, William tgsc, (1996) At 1.00 % in dipropylene glycol. fatty raw green cucumber green pepper fruity watermelon
Mosciano, Gerard P&F 25, No. 5, 72, (2000) At 1.00 %. Nice sweet waxy, fresh green melon with fruity pear notes
Flavor Type: Green
fresh, green, waxy, melon, fruity, pear
Mosciano, Gerard P&F 25, No. 5, 72, (2000) At 1.00 - 10.00 ppm. Fresh green waxy melon with fruity pear notes
Adds naturalness to melon, cucumber, tea, honey, and berry flavors, especially strawberry. Great for other fruits, including citrus. Honey, melon, cucumber with ripe strawberry notes

Occurrences

Potential Uses

Applications
Odor purposes Apple green apple, Banana, Cucumber, Lychee, Melon
Flavoring purposes Fat, Pepper bell pepper, Tropical

Safety Information

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.
Oral/Parenteral Toxicity:
oral-rat LD50 > 2000 mg/kg
Adds naturalness to melon, cucumber, tea, honey, and berry flavors, especially strawberry. Great for other fruits, including citrus.

Dermal Toxicity:
Not determined
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 (E,Z)-3,6-nonadien-1-ol usage levels up to:
0.5000 % in the fragrance concentrate.
Maximised Survey-derived Daily Intakes (MSDI-EU): 0.61 (μg/capita/day)
Maximised Survey-derived Daily Intakes (MSDI-USA): 0.90 (μg/capita/day)
Modified Theoretical Added Maximum Daily Intake (mTAMDI): ND (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: 18
Click here to view publication 18
average usual ppmaverage maximum ppm
baked goods: 0.300000.60000
beverages(nonalcoholic): 0.200000.50000
beverages(alcoholic): 0.200000.20000
breakfast cereal: --
cheese: --
chewing gum: --
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: 0.050000.05000
fish products: --
frozen dairy: 0.400000.90000
fruit ices: --
gelatins / puddings: 0.200000.50000
granulated sugar: --
gravies: 0.010000.01000
hard candy: --
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: --
milk products: --
nut products: --
other grains: --
poultry: --
processed fruits: --
processed vegetables: 0.020000.03000
reconstituted vegetables: --
seasonings / flavors: --
snack foods: 0.020000.03000
soft candy: 0.400001.00000
soups: --
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 62 (FGE.62) Consideration of linear and branched-chain aliphatic unsaturated, unconjugated alcohols, aldehydes, acids, and related esters evaluated by JECFA (61st meeting) structurally related to esters of branched- and straight-chain aliphatic saturated primary alcohols and of one secondary alcohol, and branched- and straight-chain unsaturated carboxylic acids evaluated by EFSA in FGE.05 (2005) and to straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters evaluated by EFSA in FGE.06 (2004) (Commission Regulation (EC) No 1565/2000 of 18 July 2000)
View page or View pdf

Flavouring Group Evaluation 62 Rev1 (FGE.62 Rev1): Consideration of of linear and branched-chain aliphatic unsaturated, unconjugated alcohols, aldehydes, acids, and related esters evaluated by JECFA (61st and 68th meeting) structurally related to branched- and straight-chain unsaturated carboxylic acids and esters of these with aliphatic saturated alcohols evaluated by EFSA in FGE.05Rev2 (2010) and to straight- and branched-chain aliphatic unsaturated primary alcohols, aldehydes, carboxylic acids, and esters evaluated by EFSA in FGE.06Rev1 (2008)
View page or View pdf

Scientific Opinion on Flavouring Group Evaluation 96 (FGE.96): Consideration of 88 flavouring substances considered by EFSA for which EU production volumes / anticipated production volumes have been submitted on request by DG SANCO. Addendum to FGE. 51, 52, 53, 54, 56, 58, 61, 62, 63, 64, 68, 69, 70, 71, 73, 76, 77, 79, 80, 83, 84, 85 and 87.
View page or View pdf

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):56805-23-3
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :6434541
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
(3E,6Z)-nona-3,6-dien-1-ol
Chemidplus:0056805233
(3E,6E)-nona-3,6-dien-1-ol