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W278009

trans-2,cis-6-Nonadien-1-ol

≥95%, stabilized, FCC, FG

Sinónimos:

(E,Z)-2,6-nonadien-1-ol, (E,Z)-cucumber alcohol, (E,Z)-violet leaf alcohol

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Fórmula lineal:
CH3CH2CH=CHCH2CH2CH=CHCH2OH
Número CAS:
28069-72-9
Peso molecular:
140.22
FEMA Number:
2780
Council of Europe no.:
589
UNSPSC Code:
12164502
PubChem Substance ID:
24901322
Flavis number:
2.231
EC Number:
248-816-8
NACRES:
NA.21
MDL number:
MFCD00014055
Organoleptic:
cucumber; green; leafy; violet
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
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biological source

synthetic

Quality Level

300, 400

grade

FG, Fragrance grade, Halal, Kosher

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FCC

assay

≥95%

may contain

~0.10% alpha-tocopherol, synthetic as stabilizer

composition

contains IFRA and EU1223/2009 restricted Benzyl Alcohol

refractive index

n20/D 1.468 (lit.)

bp

96-100 °C (lit.)

density

0.873 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

benzyl alcohol

organoleptic

cucumber; green; leafy; violet

SMILES string

[H]\C(CC)=C(/[H])CC\C([H])=C(/[H])CO

InChI

1S/C9H16O/c1-2-3-4-5-6-7-8-9-10/h3-4,7-8,10H,2,5-6,9H2,1H3/b4-3-,8-7+

InChI key

AMXYRHBJZOVHOL-ODYTWBPASA-N

General description

trans-2,cis-6-nonadien-1-ol has been identified in the volatile fractions of fresh-cut honeydews and melons.

pictograms

Exclamation mark
GHS07

signalword

Warning

hcodes

H315

Hazard Classifications

Skin Irrit. 2

Clase de almacenamiento

10 - Combustible liquids

wgk

WGK 2

flash_point_f

203.0 °F - closed cup

flash_point_c

95 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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Certificados de análisis (COA)

Lot/Batch Number
SHBQ4663
SHBQ8296
SHBQ1000
SHBP6692
SHBN9697

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Characteristics of fresh-cut honeydew (Cucumis xmelo L.) available to processors in winter and summer and its quality maintenance by modified atmosphere packaging.
Bai J, et al.
Postharvest biology and technology, 28(3), 349-359 (2003)
Metabolomics in melon: a new opportunity for aroma analysis.
Allwood JW, et al.
Phytochemistry, 99, 61-72 (2014)
Ping Yang et al.
Journal of agricultural and food chemistry, 67(28), 7926-7934 (2019-06-30)
Black garlic is a new garlic product produced through fermentation of fresh garlic and is very popular in Asia countries due to its health benefits. Its key aroma-active compounds were characterized by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), gas chromatography-time-of-flight mass spectrometry
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