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294675

trans-2,cis-6-Nonadienal

Name: <I>trans</I>-2,<I>cis</I>-6-Nonadienal
Brand: ALDRICH

95%

Sinónimos:

Violet leaf aldehyde

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About This Item

Fórmula lineal:

C₂H₅CH=CHCH₂CH₂CH=CHCHO

Número de CAS:

557-48-2

Peso molecular:

138.21

EC Number:

209-178-6

MDL number:

MFCD00007009

UNSPSC Code:

12352100

PubChem Substance ID:

24857729

NACRES:

NA.22

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.)

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

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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_germany

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)

Determining human exposure and sensory detection of odorous compounds released during showering.

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

Fresh cucumber flavor in refrigerated pickles: comparison of sensory and instrumental analysis.

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

Evaluation of the key aroma compounds in beef and pork vegetable gravies a la chef by stable isotope dilution assays and aroma recombination experiments.

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.

Characterization of the antioxidant activity of sugars and polyhydric alcohols in fish oil emulsions.

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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