Articles:
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violet leaf alcohol
Notes:
Flavouring ingredient
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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. Email: Sarah Forbis Email: Sales Voice: 513-539-3021 Fax: 513-539-7372 US Voice: 513-539-7373 Newsroom Product(s): NONADIENOL NAT T-2,C-6 NATURAL 10% IN ETHYL ACETATE
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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. US Email: Customer Service US Email: Customer Service US Voice: 1-203-830-4000 US Fax: 1-203-830-4010 Instagram Linkedin Recent News Products List: View 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.
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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. US Email: Customer Service US Email: Sales US Voice: (404) 524-6744 US Fax: (404) 577-1651 Inquiry Products List: View Product(s): W1480 2,6-Nonadien-1-ol (trans-, cis-)
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| CAS Number: | 7786-44-9 |  3D/inchi
|
| ECHA EINECS - REACH Pre-Reg: | 232-097-2 | |
| CoE Number: | 589 | |
| XlogP3-AA: | 2.10 (est) | |
| Molecular Weight: | 140.22572000 | |
| Formula: | C9 H16 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 |
| 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
≥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:
| 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 (05.0): | - | - | |
| 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:
| Flavor & Extract Manufacturers Association (FEMA) reference(s): | |
| The FEMA GRAS assessment of alpha,beta-unsaturated aldehydes and related substances used as flavor ingredients. View pdf | |
| 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,ß-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,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 70, Revision 1 (FGE.70Rev1): consideration of aliphatic, linear, a,ß-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 |
Potential Blenders and core components note
Potential Uses:
| cucumber | FR | |
| floral | FR | |
| green | FR | |
| violet | FR |
Occurrence (nature, food, other): note
| violet flower Search Trop Picture | |
| violet leaf Search Trop Picture | |
| violet leaf absolute @ 4.80% Data GC Search Trop Picture |
Synonyms:
| nona-2,6-dien-1-ol | |
| nona-2,6-dienol | |
| 2,6- | nonadien-1-ol |
| 2,6- | nonadienol |
| violet leaf alcohol |