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Merck

W376604

Sigma-Aldrich

trans,trans-2,6-Nonadienal

≥95%, stabilized, FG

Synonym(e):

(E,E)-2,6-Nonadienal

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About This Item

Lineare Formel:
C2H5CH=CHCH2CH2CH=CHCHO
CAS-Nummer:
Molekulargewicht:
138.21
FEMA-Nummer:
3766
EG-Nummer:
MDL-Nummer:
UNSPSC-Code:
12164502
PubChem Substanz-ID:
Flavis-Nummer:
5.172
NACRES:
NA.21
Organoleptisch:
cucumber; fresh; green; melon; citrus; vegetable
Qualität:
FG
Halal
Kosher
Biologische Quelle:
synthetic
Nahrungsmittelallergen:
no known allergens

Biologische Quelle

synthetic

Qualitätsniveau

Qualität

FG
Halal
Kosher

Einhaltung gesetzlicher Vorschriften

EU Regulation 1334/2008 & 178/2002

Assay

≥95%

Enthält

α-tocopherol as stabilizer

Brechungsindex

n20/D 1.471 (lit.)

bp

57 °C/0.6 mmHg (lit.)

Dichte

0.875 g/mL at 25 °C (lit.)

Anwendung(en)

flavors and fragrances

Dokumentation

see Safety & Documentation for available documents

Nahrungsmittelallergen

no known allergens

Organoleptisch

cucumber; fresh; green; melon; citrus; vegetable

Lagertemp.

2-8°C

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+

InChIKey

HZYHMHHBBBSGHB-DYWGDJMRSA-N

Allgemeine Beschreibung

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

Lagerklassenschlüssel

10 - Combustible liquids

WGK

WGK 3

Flammpunkt (°F)

188.6 °F - closed cup

Flammpunkt (°C)

87 °C - closed cup


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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)
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
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.
María J Jordán et al.
Journal of agricultural and food chemistry, 50(19), 5386-5390 (2002-09-05)
Gas chromatography-mass spectrometry (GC-MS) and multidimensional gas chromatography olfactometry (GC/GC-O) were utilized to study the aroma profile and the aroma active components of commercial kiwi essence and the initial fresh fruit puree. Totals of 29 and 33 components were identified

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