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Merck

W376604

trans,trans-2,6-Nonadienal

≥95%, stabilized, FG

Sinónimos:

(E,E)-2,6-Nonadienal

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Fórmula lineal:
C2H5CH=CHCH2CH2CH=CHCHO
Número CAS:
17587-33-6
Peso molecular:
138.21
FEMA Number:
3766
UNSPSC Code:
12164502
PubChem Substance ID:
24901877
Flavis number:
5.172
EC Number:
241-557-1
NACRES:
NA.21
MDL number:
MFCD00209523
Organoleptic:
cucumber; fresh; green; melon; citrus; vegetable
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens

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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-DYWGDJMRSA-N

biological source

synthetic

grade

FG, Halal, Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002

assay

≥95%

contains

α-tocopherol as stabilizer

refractive index

n20/D 1.471 (lit.)

bp

57 °C/0.6 mmHg (lit.)

density

0.875 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

cucumber; fresh; green; melon; citrus; vegetable

storage temp.

2-8°C

Quality Level

300, 400

Categorías relacionadas

General description

trans,trans-2,6-Nonadienal is an aroma aldehyde reported to be found in muskmelon and kiwi fruit.

Clase de almacenamiento

10 - Combustible liquids

wgk

WGK 3

flash_point_f

188.6 °F - closed cup

flash_point_c

87 °C - closed cup

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Certificados de análisis (COA)

Lot/Batch Number
SHBT4674
SHBS7399
SHBR9444
SHBR6884
SHBR1261

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Gas chromatography?olfactometry and gas chromatography?tandem mass spectrometry analysis of fresh cantaloupe (Cucumis melo L. var. cantalupensis Naudin) aroma.
Wang Y & Lin J.
Flavour and Fragrance Journal, 29(2), 87-94 (2014)
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
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.
Habibollah Faraji et al.
Journal of agricultural and food chemistry, 52(23), 7164-7171 (2004-11-13)
Polyols have been incorporated into fish oil emulsions as a means for the inhibition of lipid oxidation and suppression of fishy flavor. However, the role of sugars and polyhydric alcohols as antioxidants has not been clearly established. Selected polyols were
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