tr-2, tr-4-Nonadienal

Purity: At least 89%; secondary components at least 5% 2,4-nonadien-1-ol and 2-nonen-1-ol and other isomers of 2,4-nonadienal

Restrictions of use: (1) Dairy products and analogues: not more than 1.5 mg/kg

(2) Fats and oils and fat and oil emulsions: not more than 5 mg/kg

(3) Edible ices: not more than 1 mg/kg

(4.2) Processed fruit and vegetables: not more than 1 mg/kg

(5) Confectionery: not more than 5 mg/kg

(6) Cereals and cereal products: not more than 1 mg/kg

(7) Bakery wares: not more than 5 mg/kg

(8) Meat: not more than 5 mg/kg

(9) Fish and fisheries products: not more than 5 mg/kg

(10) Eggs and egg products: not more than 1 mg/kg

(11) Sugars, syrups, honey and table-top sweeteners: not more than 1 mg/kg

(12) Salts, spices, soups, sauces, salads and protein products: not more than 10 mg/kg

(14.1) Non-alcoholic beverages: not more than 1 mg/kg

(14.2) Alcoholic beverages, including alcohol-free and low-alcohol counterparts: not more than 1 mg/kg

(15) Ready-to-eat savouries and snacks: not more than 5 mg/kg

(16) Desserts excluding products covered in categories 1, 3 and 4: not more than 1 mg/kg

Notes: Ammonium, sodium, potassium and calcium salts as well as chlorides, carbonates and sulphates are covered by the generic substances, providing that they have flavouring properties.

If the authorised flavouring substance is a racemate (an equal mixture of optical isomers), both the R- and S- form shall also be authorised for use. If only the R-form has been authorised then the S-form is not covered by this authorisation and vice versa.

Maximum levels refer to levels in or on food as marketed. By way of derogation from that principle, for dried and/or concentrated foods which need to be reconstituted the maximum levels shall apply to the food as reconstituted according to the instructions in the labelling taking into account the minimum dilution factor.

The presence of a flavouring substance shall be permitted:
(a) in a compound food other than as referred to in the Annex, where the flavouring substance is permitted in one of the ingredients of the compound food;
(b) in a food which is to be used solely in the preparation of a compound food and provided that the compound food complies with this Regulation.

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