AInsights Entry for 2,6-Nonadien-1-ol (CAS: 7786-44-9)

1. Identity & Chemical Information

• Common Name(s): 2,6-Nonadien-1-ol
• IUPAC Name: (2E,6Z)-nona-2,6-dien-1-ol
• CAS Number: 7786-44-9
• FEMA Number: Data not found
• Other Identifiers: FL number not found; CoE number not found; IFRA reference not found
• Molecular Formula: C9H16O
• Molecular Weight: 140.23 g/mol
• Functional Groups and Structure–Odor Relevance: 2,6-Nonadien-1-ol is an unsaturated alcohol with two double bonds contributing to its distinctive odor profile. The presence of these functional groups is crucial for its characteristic green, cucumber-like aroma, which is often used in flavor and fragrance applications to impart freshness and naturalness.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2,6-Nonadien-1-ol is known for its fresh, green, and cucumber-like odor, which is both intense and diffusive. It is often described as having a crisp and clean scent that can enhance the perception of freshness in both flavors and fragrances. The compound is typically used as an impact note due to its distinctive aroma. While specific taste and odor thresholds are not clearly reported, its strong sensory impact suggests it is effective at low concentrations.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2,6-Nonadien-1-ol occurs naturally in cucumbers and is a key component contributing to their characteristic aroma. It can also be found in other fruits and vegetables, albeit in smaller quantities. The compound is typically formed through enzymatic processes in plants, which convert fatty acids into volatile compounds. Its presence in natural sources makes it relevant for "natural flavor" designations in food products.

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

4. Use in Flavors

2,6-Nonadien-1-ol is primarily used in flavor formulations to impart a fresh, green, and cucumber-like note. It is commonly employed in fruit and vegetable flavors, as well as in beverages and dairy products to enhance freshness. Typical use levels in finished food products range from 0.1 to 5 ppm, with higher concentrations potentially leading to an overpowering effect. The compound is relatively stable under normal processing conditions but may degrade under extreme heat or acidic conditions.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In the fragrance industry, 2,6-Nonadien-1-ol is valued for its ability to impart a fresh, green note, making it suitable for use in a variety of fragrance families, including floral, green, and aquatic. It is often used as a modifier or impact note to enhance the naturalness of a fragrance composition. Typical concentration ranges in perfumes and personal care products are from 0.01% to 0.1%. The compound contributes primarily to the top notes due to its volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; however, its natural occurrence in food may imply general acceptance.
• European Union: Not specifically listed under Reg. (EC) No 1334/2008; no FL number assigned.
• United Kingdom: Post-Brexit regulatory alignment with the EU is assumed, but specific divergence is not documented.
• Asia: Limited specific data; general acceptance in natural flavor contexts is assumed.
• Latin America: Specific regulatory data not found; assumed to follow general international practices for natural compounds.

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 is assumed based on natural occurrence in food.
• Dermal Exposure: No specific IFRA restrictions found; generally considered safe at typical fragrance concentrations.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure, but no specific occupational safety data found. General safety is assumed based on typical use levels.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2,6-Nonadien-1-ol is prized for its ability to impart a fresh, green note, making it a valuable component in both flavor and fragrance formulations. It synergizes well with other green and fruity notes, enhancing the perception of freshness and naturalness. Formulators should be cautious of its strong impact, as overuse can lead to an overpowering aroma. It is often under-utilized in complex formulations where subtlety is required.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on 2,6-Nonadien-1-ol is well-established in terms of its sensory profile and natural occurrence. However, specific regulatory and toxicological data are limited, leading to reliance on industry-typical practices and assumptions. Known data gaps include specific regulatory approvals and detailed 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
• If complex natural material: includes section 5a (not applicable here)

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 2026-09-02 08:09:53 GMT (p2)