(e,z)-2,6-nonadienal

green aldehyde Key food odorant

Found in 14 ingredients across the CompKitchen flavor graph.

Look up another compound — search by name, CAS number, PubChem CID, or FEMA #.

2D Lewis Structure

Formula: C9H14O
Molecular weight: 138.21 g/mol
PubChem CID: 643731 — full record on PubChem

Key food odorant (intermediary)

Dunkel et al. 2014

Identified in the meta-analysis of 227 food samples as one of 57 intermediary odorants — appears in 5–25% of foods.

Source: Angew. Chem. Int. Ed. 2014, 53, 7124–7143

Properties

Odor description: cucumber, melon, violet
Odor threshold — orthonasal, in clean water: 0.010 ppb 1 published value · see all 4 with sources
Volatility: high
CAS number: 557-48-2

Not in FEMA GRAS publications 1-33. Of 3,367 listed flavoring substances, none match this compound name. May still be food-safe under other regulatory routes (FDA 21 CFR 172, EFSA, JECFA) — check femaflavor.org for the authoritative current list.

How this molecule is described

Sources disagree about odour more often than they disagree about chemistry. Rather than show one answer, here is every description on file with how many ingredient records carry it.

Also filed as

2,6-nonadienal, (e,z)- trans,cis-2,6-nonadienal

Same molecule, unified here — previously counted and displayed as separate compounds.

Published thresholds

4 measured values from the literature. Grouped by what was actually measured — a threshold smelled in clean water, tasted in the mouth, or measured in a real food are three different quantities and are not pooled.

Orthonasal, in clean water

0.010 ppb

The reference measurement — smelled in water. OAV is computed against this.

Threshold	Matrix	Source	Paper
0.010 ppb	water_odor	Leffingwell	—

In a food matrix

3.0 ppb – 215 ppb

Measured in a real food, where the matrix shifts detection — not a clean-water value.

Threshold	Matrix	Source	Paper
3.0 ppb	water (food: chocolate)	Literature corpus	—
37.0 ppb	water (food: fish)	Literature corpus	—
215 ppb	water (food: unknown)	Literature corpus	—

Only values we can attribute are listed. Where a compendium's licence does not permit public attribution its figures are omitted here, so every number on this page traces to a citable source.

Where you'd actually smell it

Odor Activity Value = measured concentration ÷ odor threshold (20.0 ppb, the engine's canonical value — see the 4 published values). OAV ≥ 1 = perceptible.

Food	Concentration (ppb)	OAV	Source
hoki liver	360000.0	18000 ⚡	—
fish	7.0	0.35	Corpus paper
egg	5.7	0.29	—
chocolate	0.8	0.04	Corpus paper

Concentrations from PubMed Central Open Access papers (free literature corpus, MIT-style licensed). Copper = OAV ≥ 10 (strongly perceptible). Green = OAV ≥ 1 (perceptible).

Found in

Measured impact first, then profile share

Every ingredient known to contain (e,z)-2,6-nonadienal. Ingredients with a measured concentration come first, ranked by odour activity; the rest follow by how large a share of that ingredient's profile this molecule is. The figure beside each is how many different compounds that ingredient has in total — not the concentration of (e,z)-2,6-nonadienal in it. Full concentrations are in the OAV table above.

158 cmpds

✓1 18 cmpds

66 cmpds

91 cmpds