(E,E)-2,6-nonadienal

FEMA	3766
CAS	17587-33-6
EINECS	241-557-1
JECFA Food Flavoring	1187
CoE Number	5172
Organoleptic Notes	1. Odor Type: green Odor Strength:high ,recommend smelling in a 1.00 % solution or less Substantivity: > 168 hour(s) at 100.00 % fresh citrus green cucumber melon Odor Description:at 1.00 % in dipropylene glycol. fresh citrus green cucumber melonLuebke, William tgsc, (1997) Odor sample from: Sigma-Aldrich fresh green cucumber melon vegetable fatty Odor Description:Fresh green cucumber, melon and vegetative with fatty nuancesMosciano, Gerard P&F 20, No. 1, 31, (1995)
Odor	green fresh, citrus, green, cucumber, melon, vegetable, fatty
Flavor	green fresh, green, cucumber, skin, watermelon, fatty,
Material Notes	Occurs in beef and mutton tallows and is formed during deep frying of fat. Also present in lingonberry, cowberry, mango, cucumber, cornmint oil, raw lean fish, cooked trassi and cooked shrimp. Flavouring agent

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