AInsights Entry for (E,Z)-2,6-nonadien-1-ol (CAS: 28069-72-9)
1. Identity & Chemical Information
- Common Name(s): (E,Z)-2,6-nonadien-1-ol
- IUPAC Name: (2E,6Z)-nona-2,6-dien-1-ol
- CAS Number: 28069-72-9
- FEMA Number: Not available
- Other Identifiers: FL number not available; CoE number not available; IFRA reference not available
- Molecular Formula: C9H16O
- Molecular Weight: 140.23 g/mol
(E,Z)-2,6-nonadien-1-ol is an unsaturated alcohol characterized by its two double bonds and a hydroxyl group. The presence of these functional groups contributes to its distinctive odor profile, which is often described as green and cucumber-like. The structural configuration of the double bonds (E,Z) plays a crucial role in its sensory characteristics.
Citation hooks: FlavScents; PubChem; FEMA
2. Sensory Profile
(E,Z)-2,6-nonadien-1-ol is known for its fresh, green, and cucumber-like odor. It is often used to impart a crisp, watery freshness to both flavors and fragrances. The intensity of its odor is moderate, making it suitable as a background note or modifier in complex formulations. The compound's diffusion is relatively high, allowing it to be perceived quickly upon exposure.
Taste and odor thresholds for (E,Z)-2,6-nonadien-1-ol are not clearly reported in the literature. However, its typical sensory role is as an impact note, providing a fresh and natural character to formulations.
Citation hooks: FlavScents; peer-reviewed sensory literature
3. Natural Occurrence & Formation
(E,Z)-2,6-nonadien-1-ol is naturally found in cucumbers and certain melons, contributing to their characteristic fresh aroma. It can also be formed through enzymatic degradation of fatty acids in plant tissues, a process that is common in the biosynthesis of green leaf volatiles.
This compound is relevant to the "natural flavor" designation, as it can be derived from natural sources through physical, enzymatic, or microbiological processes.
Citation hooks: FlavScents; food chemistry literature; EFSA/JECFA monographs
4. Use in Flavors
(E,Z)-2,6-nonadien-1-ol is used in a variety of flavor categories, including fruit, vegetable, and herbal flavors. It serves as a functional ingredient to enhance the freshness and authenticity of these flavors. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, depending on the desired intensity and application. These values are industry-typical estimates, as specific documented ranges are not readily available.
The compound 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 the fragrance industry, (E,Z)-2,6-nonadien-1-ol is used in various fragrance families, including green, aquatic, and floral compositions. It acts as a modifier or impact note, providing a fresh, natural quality to the fragrance. Typical concentration ranges in formulations are from trace amounts up to 1%, depending on the desired effect.
The compound is volatile and contributes primarily to the top notes of a fragrance, providing an initial burst of freshness.
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 Reg. (EC) No 1334/2008; assumed to be allowed under general flavoring regulations.
- United Kingdom: Post-Brexit regulations align with EU standards; no specific divergence noted.
- Asia: Limited specific information; generally follows international safety and usage guidelines.
- Latin America: Specific regulatory information not found; typically aligns with international standards.
Explicit approvals for (E,Z)-2,6-nonadien-1-ol are limited, and formulators should verify compliance with local regulations.
Citation hooks: FEMA; EFSA; national authority publications
7. Toxicology, Safety & Exposure Considerations
For oral exposure, specific ADI, TTC, or MSDI values for (E,Z)-2,6-nonadien-1-ol are not available. However, it is generally considered safe for use in flavors at typical concentrations. Dermal exposure in fragrances should be evaluated for potential irritation or sensitization, although specific IFRA guidelines are not available for this compound. Inhalation exposure is considered low risk due to its moderate volatility and typical use levels.
Risk profiles may differ between food and fragrance applications, with dermal exposure requiring more careful consideration.
Citation hooks: EFSA; FEMA; PubChem; toxicology literature
8. Practical Insights for Formulators
(E,Z)-2,6-nonadien-1-ol is valued for its ability to impart a fresh, natural character to both flavors and fragrances. It synergizes well with other green and fruity notes, enhancing the overall freshness of a formulation. Common pitfalls include overuse, which can lead to an overpowering or artificial aroma. It is often under-used in complex formulations where a subtle fresh note is desired.
Citation hooks: FlavScents; industry practice
9. Confidence & Data Quality Notes
Data on (E,Z)-2,6-nonadien-1-ol is well-established in terms of its sensory profile and natural occurrence. However, specific regulatory approvals and toxicological data are less documented, requiring formulators to rely on industry-typical practices and general safety guidelines.
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 12:06:27 GMT (p2)
