Category:flavoring agents
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Physical Properties:
Appearance: | pale yellow to yellow clear viscous liquid (est) |
Assay: | 96.00 to 100.00
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Food Chemicals Codex Listed: | No |
Specific Gravity: | 0.91000 to 0.92000 @ 25.00 °C.
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Pounds per Gallon - (est).: | 7.572 to 7.655
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Refractive Index: | 1.48400 to 1.49300 @ 20.00 °C.
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Boiling Point: | 120.00 °C. @ 0.60 mm Hg
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Boiling Point: | 335.00 to 336.00 °C. @ 760.00 mm Hg (est)
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Acid Value: | 3.00 max. KOH/g
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Vapor Pressure: | 0.000120 mmHg @ 25.00 °C. (est) |
Flash Point: | 392.00 °F. TCC ( 199.90 °C. ) (est)
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logP (o/w): | 2.454 (est) |
Soluble in: |
| alcohol | | water, very slightly | | water, 219.4 mg/L @ 25 °C (est) |
Insoluble in: |
| water |
Organoleptic Properties:
Odor Description:meaty spicy |
Odor and/or flavor descriptions from others (if found). |
Cosmetic Information:
Suppliers:
Safety Information:
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Hazards identification |
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Classification of the substance or mixture |
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS) |
None found. |
GHS Label elements, including precautionary statements |
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Pictogram | |
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Hazard statement(s) |
None found. |
Precautionary statement(s) |
None found. |
Oral/Parenteral Toxicity: |
Not determined
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Dermal Toxicity: |
Not determined
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Inhalation Toxicity: |
Not determined
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Safety in Use Information:
Category: | flavoring agents |
Recommendation for ethyl (E,Z)-2,6-nonadienamide usage levels up to: | | not for fragrance use.
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Maximised Survey-derived Daily Intakes (MSDI-EU): | 61.00 (μg/capita/day) |
Maximised Survey-derived Daily Intakes (MSDI-USA): | 88.00 (μg/capita/day) |
Modified Theoretical Added Maximum Daily Intake (mTAMDI): | 2000 (μg/person/day) |
Threshold of Concern: | 90 (μg/person/day) |
Structure Class: | III |
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS). |
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library |
publication number: 22 |
Click here to view publication 22 |
| average usual ppm | average maximum ppm |
baked goods: | 0.50000 | 3.00000 |
beverages(nonalcoholic): | 0.10000 | 1.00000 |
beverages(alcoholic): | - | - |
breakfast cereal: | - | - |
cheese: | 0.10000 | 2.00000 |
chewing gum: | - | - |
condiments / relishes: | 0.50000 | 3.00000 |
confectionery froastings: | - | - |
egg products: | - | - |
fats / oils: | 0.50000 | 2.00000 |
fish products: | 1.00000 | 4.00000 |
frozen dairy: | 0.10000 | 2.00000 |
fruit ices: | - | - |
gelatins / puddings: | - | - |
granulated sugar: | - | - |
gravies: | 0.50000 | 5.00000 |
hard candy: | - | - |
imitation dairy: | 0.50000 | 3.00000 |
instant coffee / tea: | - | - |
jams / jellies: | - | - |
meat products: | 1.00000 | 4.00000 |
milk products: | 0.10000 | 2.00000 |
nut products: | - | - |
other grains: | 1.00000 | 10.00000 |
poultry: | 1.00000 | 4.00000 |
processed fruits: | - | - |
processed vegetables: | 0.50000 | 3.00000 |
reconstituted vegetables: | 0.50000 | 2.00000 |
seasonings / flavors: | 10.00000 | 15.00000 |
snack foods: | 1.00000 | 10.00000 |
soft candy: | - | - |
soups: | 0.50000 | 3.00000 |
sugar substitutes: | - | - |
sweet sauces: | - | - |
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Food categories according to Commission Regulation EC No. 1565/2000 (EC, 2000) in FGE.06 (EFSA, 2002a). According to the Industry the "normal" use is defined as the average of reported usages and "maximum use" is defined as the 95th percentile of reported usages (EFSA, 2002i). |
Note: mg/kg = 0.001/1000 = 0.000001 = 1/1000000 = ppm. |
| average usage mg/kg | maximum usage mg/kg |
Dairy products, excluding products of category 02.0 (01.0): | 0.05000 | 0.50000 |
Fats and oils, and fat emulsions (type water-in-oil) (02.0): | 0.05000 | 0.50000 |
Edible ices, including sherbet and sorbet (03.0): | 0.50000 | 5.00000 |
Processed fruit (04.1): | - | - |
Processed vegetables (incl. mushrooms & fungi, roots & tubers, pulses and legumes), and nuts & seeds (04.2): | - | - |
Confectionery (05.0): | 5.00000 | 50.00000 |
Chewing gum (05.3): | - | - |
Cereals and cereal products, incl. flours & starches from roots & tubers, pulses & legumes, excluding bakery (06.0): | 1.00000 | 10.00000 |
Bakery wares (07.0): | 0.50000 | 5.00000 |
Meat and meat products, including poultry and game (08.0): | 0.05000 | 0.50000 |
Fish and fish products, including molluscs, crustaceans and echinoderms (MCE) (09.0): | 0.05000 | 0.50000 |
Eggs and egg products (10.0): | - | - |
Sweeteners, including honey (11.0): | - | - |
Salts, spices, soups, sauces, salads, protein products, etc. (12.0): | 0.05000 | 0.50000 |
Foodstuffs intended for particular nutritional uses (13.0): | - | - |
Non-alcoholic ("soft") beverages, excl. dairy products (14.1): | 5.00000 | 50.00000 |
Alcoholic beverages, incl. alcohol-free and low-alcoholic counterparts (14.2): | 5.00000 | 50.00000 |
Ready-to-eat savouries (15.0): | 0.05000 | 0.50000 |
Composite foods (e.g. casseroles, meat pies, mincemeat) - foods that could not be placed in categories 01.0 - 15.0 (16.0): | 0.05000 | 0.50000 |
Safety References:
References:
Other Information:
Potential Blenders and core components note
For Odor |
alliaceous |
dimethyl trisulfide FL/FR |
burnt |
rum ether FL/FR |
coffee |
coffee difuran FL/FR |
2- methyl-3-,5 or 6-(furfuryl thio) pyrazine FL/FR |
meaty |
meaty dithiane FL/FR |
4- methyl nonanoic acid FL/FR |
sulfuryl acetate FL/FR |
musty |
hazelnut pyrazine FL/FR |
nutty |
4,5- dimethyl-2-ethyl-3-thiazoline FL/FR |
2- methyl pyrazine FL/FR |
2- methyl-3-(methyl thio) pyrazine FL/FR |
sulfurous |
benzothiazole FL/FR |
ethyl 3-mercaptopropionate FL/FR |
fish thiol FL/FR |
2- mercaptopropionic acid FL/FR |
4- methyl 4-mercaptopentan-2-one 1% solution FL/FR |
1- phenethyl mercaptan FL/FR |
tobacco |
methyl benzoxole FL/FR |
For Flavor |
No flavor group found for these |
4- acetyl-2-methyl pyrimidine FL |
gamma- aminobutyric acid FL |
amyl mercaptan FL |
1,2- butane dithiol FL |
2-(2- butyl)-4,5-dimethyl-3-thiazoline FL |
cyclopropyl (E,Z)-2,6-nonadienamide FL |
2,5- diethyl thiazole FL |
dimethyl tetrasulfide FL |
2,6- dimethyl-3-((2-methyl-3-furyl)thio)-4-heptanone FL |
bis(2,5- dimethyl-3-furyl) disulfide FL |
(Z+E)-2,5- dimethyl-3-tetrahydrofuran thiol FL |
(Z+E)-2,5- dimethyl-3-thioacetoxytetrahydrofuran FL |
2,5- dimethyl-3-thiofuroyl furan FL |
S- ethyl 2-acetyl aminoethane thioate FL |
ethyl 3-mercaptopropionate FL/FR |
ethyl 4-(acetyl thio) butyrate FL |
(Z+E)-5- ethyl-4-methyl-2-(2-butyl) thiazoline FL |
(Z+E)-5- ethyl-4-methyl-2-(2-methyl propyl) thiazoline FL |
4- methyl 4-mercaptopentan-2-one 1% solution FL/FR |
methyl dihydrofuran thiol FL |
2- methyl thiazolidine FL |
2-( methyl thio) ethanol FL |
2- methyl-3-,5 or 6-(furfuryl thio) pyrazine FL/FR |
2- methyl-3-(methyl thio) pyrazine FL/FR |
2- methyl-3-furyl tetrasulfide FL |
3-((2- methyl-3-furyl)thio)-4-heptanone FL |
4-((2- methyl-3-furyl)thio)-5-nonanone FL |
1,9- nonane dithiol FL |
peanut dithiazine FL |
1- phenethyl mercaptan FL/FR |
1,3- propane dithiol FL |
iso propyl disulfide FL |
3- thienyl mercaptan FL |
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N-(2-(3,4- dimethoxyphenyl)ethyl)-3,4-dimethoxycinnamic acid amide FL |
3,7- dimethyl-2,6-octadien-1-yl cyclopropyl carboxamide FL |
4- mercapto-2-pentanone 1% in acetoin FL |
2- methyl-1-methyl thio-2-butene FL |
pyrrolidino-(1,2E)-4H-2,4-dimethyl-1,3,5-dithiazine FL |
1-(2- thienyl) butanone FL |
alliaceous |
alliaceous |
1,3- butane dithiol FL |
dimethyl trisulfide FL/FR |
3- tetrahydrothiophenone FL |
burnt |
bacon dithiazine FL |
1,6- hexane dithiol FL |
rum ether FL/FR |
chemical |
2,5- dimethyl furan FL |
cocoa |
butyraldehyde FL |
coffee |
coffee difuran FL/FR |
earthy |
difurfuryl sulfide FL |
1,8- octane dithiol FL |
eggy |
iso propyl mercaptan FL |
fatty |
(E,E)-2,4- decadienal FL |
4- methyl nonanoic acid FL/FR |
green |
4- penten-1-yl acetate FL |
herbal |
massoia bark oil FL |
meaty |
4- allyl-2,6-dimethoxyphenol FL |
benzothiazole FL/FR |
2,6- dimethyl thiophenol FL |
2,5- dimethyl-3-furan thiol FL |
1,1- ethane dithiol 1% in ethanol 94.5% / ethyl acetate 4% FL |
4- furfuryl thio-2-pentanone FL |
meaty dithiane FL/FR |
(R,S)-2- mercapto-3-butanol FL |
2- mercaptomethyl pyrazine FL |
2- mercaptopropionic acid FL/FR |
2- methyl 3-(methyl thio) furan FL |
12- methyl tridecanal FL |
bis(2- methyl-3-furyl) disulfide FL |
S-(2- methyl-3-furyl) ethane thioate FL |
2- methyl-3-tetrahydrofuran thiol FL |
propyl 2-mercaptopropionate FL |
propyl 2-methyl-3-furyl disulfide FL |
pyrazinyl ethane thiol FL |
2- pyridinyl methane thiol FL |
sulfuryl acetate FL/FR |
thialdine FL |
ortho- thiocresol FL |
ortho- thioguaiacol FL |
metallic |
2,5- dihydroxy-1,4-dithiane FL |
musty |
2- ethoxythiazole FL |
hazelnut pyrazine FL/FR |
nutty |
3,5- diethyl-2-methyl pyrazine FL |
2,5- diethyl-3-methyl pyrazine FL |
4,5- dimethyl-2-ethyl-3-thiazoline FL/FR |
methyl benzoxole FL/FR |
2- methyl pyrazine FL/FR |
nutty thiazole FL |
onion |
furfuryl isopropyl sulfide FL |
methionol FL |
popcorn |
2- propionyl-2-thiazoline FL |
roasted |
hexyl mercaptan FL |
savory |
N-(2,4- dimethoxybenzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide FL |
N-( heptan-4-yl)benzo(D)(1,3)dioxole-5-carboxamide FL |
N1-(2- methoxy-4-methyl benzyl)-N2-(2-(pyridin-2-yl)ethyl) oxalamide FL |
N1-(2- methoxy-4-methyl benzyl)-N2-2(2-(5-methyl pyridin-2-yl)ethyl) oxalamide FL |
sulfurous |
2,3- butane dithiol FL |
S- ethyl thioacetate FL |
fish thiol FL/FR |
methyl 2-methyl-3-furyl disulfide FL |
3- methyl-2-butane thiol FL |
2- naphthyl mercaptan FL |
roasted butanol FL |
2,4,6- trithiaheptane 10% in triacetin FL |
vegetable |
tyramine FL |
Potential Uses:
Occurrence (nature, food, other): note
Synonyms:
N- | ethyl (2E,6Z)-nonadienamide | N- | ethyl (E)-2,(Z)-6-nonadienamide | N- | ethyl 2E,6Z-nonadienamide | | ethyl 2trans,6cis-nonadienamide | N- | ethyl trans-2-cis-6-nonadienamide | | ethyl trans,cis-2,6-nonadienamide | (2E,6Z)-N- | ethyl-2,6-nonadienamide | (2E,6Z)-N- | ethylnona-2,6-dienamide | 2,6- | nonadienamide, N-ethyl-, (2E,6Z)- |
Articles:
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