Nona-2-trans-6-cis-dienal

Independent reference data for Nona-2-trans-6-cis-dienal (CAS 557-48-2), compiled from public chemistry databases.

Registry identifiers across databases

Computed descriptors

Physicochemical values on record

Documented uses on record

Flavouring Agent -> FLAVOURING_AGENT -> JECFA Functional ClassesFlavoring Agents -> JECFA Flavorings Index

Synonyms and trade names

trans-2,cis-6-Nonadienal; (2E,6Z)-nona-2,6-dienal; trans,cis-2,6-Nonadienal; Violet leaf aldehyde; Cucumber aldehyde; (2E,6Z)-Nonadienal; (2E,6Z)-2,6-Nonadienal; 2-trans-6-cis-Nonadienal; 2E,6Z-nonadienal; CHEBI:7610; RefChem:898735; DTXCID701767739; DTXSID1047104; 557-48-2; (E,Z)-2,6-nonadienal; 2,6-Nonadienal, (2E,6Z)-

Regulatory listings held on file

Regulatory & Food Contact	FDA Substance added to food: FLAVORING AGENT OR ADJUVANT FLAVOURING_AGENT: Flavouring Agent Flavoring Agents Cucumber, Green, Wax No safety concern at current levels of intake when used as a flavouring agent TRS 922-JECFA 61/64
GHS notification summary	6.9% (105 / 1526)

GHS hazard classification

GHS notification summary	6.9% (105 / 1526)
Reported hazard statements	H315 (90.5%), H317 (92.7%)

This chemical does not meet GHS hazard criteria for 6.9% (105 of 1526) of reports.

H315 (90.5%): Causes skin irritation [Warning Skin corrosion/irritation]

What the public record says

Nona-2-trans-6-cis-dienal is identified by CAS 557-48-2, molecular formula C9H14O and molecular weight 138.10 g/mol. UNII 93E895X03C; ChEBI 7610; InChIKey HZYHMHHBBBSGHB-ODYTWBPASA-N. Boiling Point: 94.00 to 95.00 °C. @ 18.00 mm Hg; Boiling Point: 94 °C; Density: 0.850-0.870.

Physical description and handling notes

Source: PubChem / Wikidata; the batch COA governs where values differ.