294675
trans-2,cis-6-Nonadienal
95%
Synonym(s):
Violet leaf aldehyde
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About This Item
Linear Formula:
C2H5CH=CHCH2CH2CH=CHCHO
CAS Number:
Molecular Weight:
138.21
NACRES:
NA.22
PubChem Substance ID:
UNSPSC Code:
12352100
EC Number:
209-178-6
MDL number:
Assay:
95%
Quality Level
assay
95%
refractive index
n20/D 1.474 (lit.)
bp
94-95 °C/18 mmHg (lit.)
density
0.86 g/mL at 25 °C (lit.)
functional group
aldehyde
SMILES string
[H]C(=O)C(\[H])=C(/[H])CC\C([H])=C(\[H])CC
InChI
1S/C9H14O/c1-2-3-4-5-6-7-8-9-10/h3-4,7-9H,2,5-6H2,1H3/b4-3-,8-7+
InChI key
HZYHMHHBBBSGHB-ODYTWBPASA-N
General description
Unialgal cultures of various Synurophycean species for the occurrence of trans-2,cis-6-nonadienal have been investigated.
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Storage Class
10 - Combustible liquids
wgk
WGK 2
flash_point_f
181.4 °F
flash_point_c
83 °C
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
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Production of the taste/odor-causing compound, trans-2, cis-6-nonadienal, within the synurophyceae.
Wee JL, et al.
Journal of Applied Phycology, 6(4), 365-369 (1994)
Cheryl Palma-Harris et al.
Journal of agricultural and food chemistry, 50(17), 4875-4877 (2002-08-09)
The ability of nonacidified, refrigerated pickled cucumbers to produce the fresh cucumber flavor impact compounds (E,Z)-2,6-nonadienal and (E)-2-nonenal declined during storage. Production of these compounds decreased as the pH of refrigerated cucumbers was reduced. Despite the fact that the concentrations
Pinar Omür-Ozbek et al.
Environmental science & technology, 45(2), 468-473 (2010-12-15)
Modeling of human exposure to aqueous algal odorants geosmin (earthy), 2-methylisoborneol (musty), and (trans,cis)-2,6-nonadienal (cucumber, fishy), and the solvent trichloroethylene (sweet chemical), was investigated to improve the understanding of water-air transfer by including humans as sensors to detect contaminants. A