FlavScents 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 at positions 2 and 6. The presence of these double bonds contributes to its distinctive odor profile, which is often described as green and cucumber-like. The alcohol functional group is crucial for its solubility and reactivity in formulations.

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, which is both intense and diffusive. It is often used as an impact note in flavor and fragrance compositions to impart a fresh and natural character. The compound's odor threshold is relatively low, making it effective even at minimal concentrations. Its sensory role is typically as a modifier or enhancer, providing a realistic green note to various 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 other green vegetables. It is formed through enzymatic processes that occur during the ripening and degradation of plant materials. This compound is significant for its contribution to the "natural flavor" designation, as it is derived from natural sources and can be used to enhance the authenticity of flavor profiles in food products.

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

4. Use in Flavors

(E,Z)-2,6-nonadien-1-ol is widely used in flavor formulations, particularly in the creation of cucumber, melon, and other green vegetable flavors. It serves as a functional component that enhances the freshness and authenticity of these flavors. Typical use levels in finished food or beverage products range from 0.1 to 5 ppm, with variations depending on the desired intensity and product type. The compound is generally 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 the fragrance industry, (E,Z)-2,6-nonadien-1-ol is used in a variety of fragrance families, including green, floral, and aquatic. It acts as a modifier or impact note, providing a fresh, natural aroma that enhances the overall fragrance profile. Typical concentration ranges in fragrance formulations are from 0.01% to 0.1%, depending on the desired effect. The compound contributes primarily to the top and middle notes due to its moderate volatility.

Citation hooks: FlavScents; IFRA; fragrance chemistry texts

6. Regulatory Status (Regional Overview)

• United States: Not explicitly listed as FEMA GRAS; usage in flavors is subject to general safety evaluations.
• European Union: Not specifically listed under Regulation (EC) No 1334/2008; usage aligns with general flavoring regulations.
• United Kingdom: Follows EU regulations post-Brexit with no significant divergence reported.
• Asia: Limited specific data; generally follows international safety standards.
• Latin America: Usage is typically aligned with international guidelines, but specific national regulations may vary.

Citation hooks: FEMA; EFSA; national authority publications

7. Toxicology, Safety & Exposure Considerations

For oral exposure, (E,Z)-2,6-nonadien-1-ol is considered safe at typical flavor use levels, with no specific ADI or MSDI established. Dermal exposure in fragrance applications is generally safe, with no significant reports of irritation or sensitization. Inhalation exposure is minimal due to its moderate volatility, but occupational safety measures should be observed in manufacturing settings. The risk profiles for food and fragrance applications are similar, with no significant differences noted.

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, green note that enhances the realism of both flavor and fragrance formulations. 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 aroma. Formulators should consider its stability under various conditions to maintain the desired sensory profile.

Citation hooks: FlavScents; industry practice

9. Confidence & Data Quality Notes

The data on (E,Z)-2,6-nonadien-1-ol is well-established in terms of its sensory profile and typical use levels. However, specific regulatory approvals and toxicological data are less documented, requiring formulators to rely on industry-typical practices and general safety 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 2026-09-02 08:08:58 GMT (p2)