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%
InChI key
HZYHMHHBBBSGHB-ODYTWBPASA-N
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+
SMILES string
[H]C(=O)C(\[H])=C(/[H])CC\C([H])=C(\[H])CC
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
Quality Level
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General description
Unialgal cultures of various Synurophycean species for the occurrence of trans-2,cis-6-nonadienal have been investigated.
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)
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
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
Valentina Vasta et al.
Meat science, 90(2), 451-456 (2011-10-11)
This study was designed to assess whether different grazing managements affect the appearance of organic volatile compounds (VOC) in lamb fat. Forty-two lambs were divided into four groups: 9 lambs were restricted in stall and fed concentrate (S group); 12
Monika Christlbauer et al.
Journal of agricultural and food chemistry, 59(24), 13122-13130 (2011-11-15)
Although the aroma compounds of meat processed as such have been studied previously, data on complete homemade dishes containing beef and pork meat were scarcely studied. Recently, 38 odor-active compounds were characterized in beef and pork vegetable gravies using GC-olfactometry.
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