FlavScents AInsights Entry for 3,5-Nonadien-2-one (CAS: 41628-40-4)

1. Identity & Chemical Information

• Common Name(s): 3,5-Nonadien-2-one
• IUPAC Name: (3E,5Z)-3,5-Nonadien-2-one
• CAS Number: 41628-40-4
• FEMA Number: Not available
• Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
• Molecular Formula: C9H14O
• Molecular Weight: 138.21 g/mol
• Functional Groups and Structure–Odor Relevance: 3,5-Nonadien-2-one is characterized by its conjugated diene and ketone functional groups, which contribute to its distinctive odor profile. The presence of these functional groups is crucial for its role in flavor and fragrance applications, providing a unique combination of green and fruity notes.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

3,5-Nonadien-2-one is known for its potent odor, often described as green, fruity, and reminiscent of cucumber or melon. The intensity of its aroma is high, making it a powerful impact note in formulations. Its diffusion is moderate, allowing it to blend well with other components without overwhelming them. The compound is typically used as a modifier to enhance freshness and provide a natural, realistic background in both flavor and fragrance compositions.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

3,5-Nonadien-2-one is not commonly found in nature but can be formed through synthetic pathways. It is often produced via chemical synthesis involving the aldol condensation of appropriate precursors. While it is not typically classified as a "natural flavor" or "natural fragrance," its synthetic analogs are used to mimic natural aromas in various applications.

Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs

4. Use in Flavors

3,5-Nonadien-2-one is utilized in flavor formulations to impart a fresh, green, and fruity character. It is commonly used in fruit flavors, particularly those mimicking melon, cucumber, and other green fruits. The typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and the complexity of the flavor system. These values are industry-typical estimates, as specific documented ranges are not readily available. The compound is stable under typical processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 3,5-Nonadien-2-one is valued for its ability to provide a fresh, green note that enhances the realism of floral and fruity compositions. It is used in a variety of fragrance families, including green, floral, and fruity. The compound typically functions as a top to middle note, contributing to the initial impression and the heart of the fragrance. Concentration ranges in formulations are generally low, often below 1%, to prevent overpowering other components.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage should comply with general safety standards.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage should align with general safety and labeling requirements.
• United Kingdom: Follows EU regulations post-Brexit; no specific divergence noted.
• Asia: Limited specific data; general compliance with local flavor and fragrance regulations is advised.
• Latin America: No specific data available; adherence to MERCOSUR and local regulations is recommended.

Explicit approvals for 3,5-Nonadien-2-one are limited, and formulators should ensure compliance with regional safety and labeling standards.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values. General safety practices suggest using minimal effective concentrations to ensure consumer safety.
• Dermal Exposure: Limited data on irritation or sensitization; formulators should conduct patch testing for new formulations.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be in place during handling.

The risk profiles for food and fragrance applications may differ, with fragrance use requiring additional dermal safety assessments.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

3,5-Nonadien-2-one is a valuable material for its ability to impart a fresh, green character to both flavors and fragrances. It synergizes well with other green and fruity notes, enhancing the overall realism of the composition. Common pitfalls include overuse, which can lead to an overpowering aroma, and instability under extreme conditions. Formulators should carefully balance its concentration to achieve the desired effect without compromising stability.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 3,5-Nonadien-2-one is well-established in terms of its sensory profile and functional applications. However, specific regulatory approvals and toxicological data are less documented, requiring formulators to rely on industry-typical practices and general safety guidelines. Known data gaps include detailed regulatory listings and comprehensive toxicological assessments.

Citation hooks: FlavScents

QA Check

• All required sections 1–9 are present
• "Citation hooks:" line is present under each section
• Flavor section includes ppm ranges
• Toxicology section covers oral, dermal, inhalation
• Regulatory section mentions US, EU, UK, Asia, Latin America
• Section 5a is not applicable as the material is a single compound

About FlavScents AInsights (Disclosure)
FlavScents AInsights integrates information from authoritative government, scientific, academic, and industry sources to provide applied, exposure-aware insight into flavor and fragrance materials. Data are drawn from regulatory bodies, expert safety panels, peer-reviewed literature, public chemical databases, and long-standing professional practice within the flavor and fragrance community. Where explicit published values exist, they are reported directly; where gaps remain, AInsights reflects widely accepted industry-typical practice derived from convergent sensory behavior, historical commercial use, regulatory non-objection, and expert consensus. All such information is clearly labeled to distinguish documented data from professional guidance or informed estimation, with the goal of offering transparent, practical, and scientifically responsible context for researchers, formulators, and regulatory specialists. This section is generated using advanced computational language modeling to synthesize and structure information from established scientific and regulatory knowledge bases, with the intent of supporting—not replacing—expert review and judgment.

Generated 2026-03-02 02:35:55 GMT (p2)