(E,Z)-2,6-Nonadien-1-ol acetate (CAS 68555-65-7) — Green Top to middle Note Fragrance Ingredient

Green · Citrus

(E,Z)-2,6-Nonadien-1-ol acetate

CAS 68555-65-7

Origin
synthetic
Note
Top to middle
IFRA
Use with awareness
Data as of: Apr 2026

What Is (E,Z)-2,6-Nonadien-1-ol acetate?

(E,Z)-2,6-Nonadien-1-ol acetate is a synthetic fragrance compound that mimics the fresh, green aroma of cucumber and melon rinds. It’s used in fine fragrances, body care products, and some food flavorings to add crisp, watery freshness. This ingredient matters because it provides a photorealistic ‘just-cut’ cucumber note that’s difficult to achieve with natural extracts, allowing perfumers to create ultra-realistic aquatic and green accords.

Safety Profile

USE WITH AWARENESS
Generally safeUse with awarenessProfessional use
IFRA compliant at typical usage levels
Potential skin sensitizer at high concentrations
CAS
68555-65-7
Formula
Mixture
MW
Variable
Odor Family
Green · Citrus
Layer 1 · Enthusiast

What Does (E,Z)-2,6-Nonadien-1-ol acetate Smell Like?

This molecule bursts with the exact scent of freshly sliced cucumber – watery, green, and slightly sweet like the white flesh near the rind. The top note is intensely crisp with melon-like undertones, evolving into a heart that recalls dew-covered cucumber vines at dawn. As it dries down, it maintains remarkable freshness while revealing a subtle floral character reminiscent of cucumber blossoms. The dry-down is clean and slightly waxy, like the after-smell of hands that have handled garden-fresh cucumbers.

Scent Profile

In Famous Fragrances

Fragrance associations may not reflect actual formulations.

Jean-Claude Ellena used this cucumber-mimetic to create the illusion of rain-drenched vegetation, pairing it with cardamom and ginger for a photorealistic monsoon garden effect.

L'Eau d'Issey(Issey Miyake, 1992)

The aquatic freshness in this classic relies on cucumber-like molecules including (E,Z)-2,6-nonadienol acetate to achieve its dewy, just-showered effect.

Layer 2

2D Molecular Structure

2E,6Z)-Nona-2,6-dienyl acetate

SMILES: CC\C=C/CC\C=C\COC(C)=O

Chemistry, Properties & Perfumer Guide

The Chemistry

(E,Z)-2,6-Nonadien-1-ol acetate is an unsaturated fatty alcohol ester with cis-trans isomerism at the 2,6 positions. The E,Z configuration is crucial for its characteristic cucumber aroma. Industrially produced via acetylation of the corresponding alcohol, which is typically obtained through hydroformylation of 1,3-butadiene followed by selective hydrogenation. The stereochemistry presents synthesis challenges – the commercial product usually contains an isomeric mixture where the E,Z form dominates for olfactory performance.

Physical & Chemical Properties

Boiling Point~220 °C (estimated)
Density~0.89 g/cm³ (estimated)

Perfumer Guide

Note Position
Top to middle
Volatility
Moderate (1-3 hours)
Blending
Good with citrus and white florals
ApplicationTypical %RangeNotes
Fine Fragrance0.5-2%Up to 5%Used sparingly for fresh top notes
Body Care0.1-0.5%Up to 1%Adds crispness to shower gels
Functional Fragrance0.01-0.1%Up to 0.5%Masking agent in cleaners

Classic Accords

Tip: Stabilize in ethanol before adding to aqueous systems to prevent hydrolysis of the acetate group.

Alternatives & Comparisons

1
2,6-Nonadien-1-ol CAS 7786-44-9

The non-acetylated form provides stronger green character but less diffusion and more vegetative aspects.

2
Melonal CAS 106-72-9

For sweeter melon-cucumber effects when more candied fruitiness is desired.

Layer 3

Safety, Regulatory & Sustainability

⚠ Regulatory Disclaimer

General reference only. Consult current IFRA Standards Library before formulating.

IFRA Status

No IFRA restrictions currently apply to this material (as of Amendment 49).

RIFM Assessment

RIFM has evaluated this material and found it safe for use at current industry levels.

Sustainability

As a synthetic material, this avoids agricultural land use but requires petrochemical feedstocks. Modern production routes aim for atom economy in the hydroformylation steps. Some manufacturers are exploring bio-based routes using fermentation-derived intermediates.

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References

  1. Bauer et al. (2001). Cucumber aroma constituents. Journal of Agricultural and Food Chemistry. DOI: 10.1021/jf010030e

Data: PubChem (NIH), PubMed, RIFM, IFRA. Last reviewed: Apr 2026.

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Physicochemical Properties

DTXSID: DTXSID20904430

Physical Properties

Molecular Weight 182.263 g/mol🔬 EPA CompTox
Density 0.912 g/cm^3📊 OPERA
Boiling Point 236.422 °C📊 OPERA
Melting Point -30.307 °C📊 OPERA
Flash Point 91.845 °C📊 OPERA
Refractive Index 1.459 Dimensionless📊 OPERA
Molar Volume 200.821 cm^3/mol📊 OPERA

Partition & Solubility

LogP (Octanol-Water) 3.612 Log10 unitless📊 OPERA
LogD (pH 5.5) 3.612 Log10 unitless📊 OPERA
LogD (pH 7.4) 3.612 Log10 unitless📊 OPERA
LogKoa (Octanol-Air) 5.79 Log10 unitless📊 OPERA
Water Solubility 0.002 mol/L📊 OPERA
Henry's Law Constant 0 atm-m3/mole📊 OPERA

Transport Properties

Vapor Pressure 0.035 mmHg📊 OPERA
Viscosity 1.78 cP📊 OPERA
Surface Tension 28.023 dyn/cm📊 OPERA
Thermal Conductivity 141.544 mW/(m*K)📊 OPERA

Molecular Descriptors

Topological Polar Surface Area 26.3 Ų💻 Computed
H-Bond Donors 0 count💻 Computed
H-Bond Acceptors 2 count💻 Computed
Rotatable Bonds 6 count💻 Computed
Aromatic Rings 0 count💻 Computed
Molar Refractivity 54.901 cm^3/mol📊 OPERA
Polarizability 21.764 Å^3📊 OPERA

Data Sources:

🔬 EPA Experimental data from U.S. EPA CompTox Chemicals Dashboard & CTX APIs. 📊 OPERA Predicted using EPA's OPERA QSAR models. 💻 Computed Calculated from SMILES using RDKit.

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