FlavScents 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 clearly reported; CoE number not available; IFRA reference not specified
• 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 characteristic green, cucumber-like odor. The presence of the hydroxyl group enhances its solubility in water and its reactivity in formulations.

Citation hooks: FlavScents; PubChem; FEMA

2. Sensory Profile

2,6-Nonadien-1-ol is known for its distinctive green, cucumber-like odor, which is fresh and slightly fruity. It is often described as having a moderate intensity with good diffusion properties, making it a valuable component in creating natural and fresh sensory profiles. The taste threshold is not clearly reported, but its odor threshold is typically low, allowing it to impart a noticeable impact even at low concentrations. It serves as an impact note in formulations, providing a crisp, green freshness that enhances the overall sensory experience.

Citation hooks: FlavScents; peer-reviewed sensory literature

3. Natural Occurrence & Formation

2,6-Nonadien-1-ol is naturally found in cucumbers and other green vegetables. It is formed through enzymatic degradation of fatty acids, particularly linoleic acid, which undergoes oxidation and subsequent cleavage. This compound is significant in the designation of "natural flavor" due to its occurrence in natural sources and its role in mimicking the fresh, green notes found in nature.

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 fresh, green notes reminiscent of cucumber and other green vegetables. It is commonly used in beverage flavors, particularly in soft drinks and alcoholic beverages, as well as in dairy products and confectionery. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with industry-typical levels around 1 ppm. It is relatively stable under normal conditions but may degrade under high heat or acidic conditions, which should be considered during formulation.

Citation hooks: FlavScents; FEMA GRAS documentation; formulation literature

5. Use in Fragrances

In fragrance applications, 2,6-Nonadien-1-ol is used to create fresh, green, and natural accords. It is commonly found in the green and floral fragrance families and is used in personal care products, household cleaners, and air fresheners. It acts as a modifier and impact note, providing top to middle note contributions due to its moderate volatility. Typical concentration ranges in fragrance formulations are from 0.01% to 0.1%.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; assumed safe under general flavoring principles.
• European Union: Not specifically listed under Reg. (EC) No 1334/2008; typically used under natural flavoring substances.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Limited specific data; generally follows international flavoring guidelines.
• Latin America: Data not clearly reported; typically aligns with international standards.

Explicit approvals are limited, and harmonized assumptions are generally applied. Known uncertainties exist due to the lack of specific listings in some regions.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

• Oral Exposure: Data not found for specific ADI or MSDI values; generally considered safe at typical flavor use levels.
• Dermal Exposure: Limited data on irritation or sensitization; IFRA guidelines should be consulted for fragrance use.
• Inhalation Exposure: Volatility suggests potential for inhalation exposure; occupational safety measures should be considered.

Risk profiles do not significantly differ between food and fragrance applications, but formulators should verify specific safety data for their intended use.

Citation hooks: EFSA; FEMA; PubChem; toxicology literature

8. Practical Insights for Formulators

2,6-Nonadien-1-ol is valued for its ability to impart a fresh, green note that enhances the naturalness of both flavors and fragrances. It synergizes well with other green and floral notes, but care should be taken to avoid overuse, which can lead to an overpowering or artificial character. It is often under-used in complex formulations where its subtlety can be lost.

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, regulatory and toxicological data are less comprehensive, with industry-typical practices often filling gaps. Known data gaps include specific regulatory listings and detailed toxicological evaluations.

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 2026-07-02 12:05:56 GMT (p2)