294675
trans-2,cis-6-Nonadienal
95%
Sinônimo(s):
Violet leaf aldehyde
Faça loginpara ver os preços organizacionais e de contrato
About This Item
Fórmula linear:
C2H5CH=CHCH2CH2CH=CHCHO
Número CAS:
Peso molecular:
138.21
Número CE:
Número MDL:
Código UNSPSC:
12352100
ID de substância PubChem:
NACRES:
NA.22
Produtos recomendados
Nível de qualidade
Ensaio
95%
índice de refração
n20/D 1.474 (lit.)
p.e.
94-95 °C/18 mmHg (lit.)
densidade
0.86 g/mL at 25 °C (lit.)
grupo funcional
aldehyde
cadeia de caracteres SMILES
[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+
chave InChI
HZYHMHHBBBSGHB-ODYTWBPASA-N
Procurando produtos similares? Visita Guia de comparação de produtos
Categorias relacionadas
Descrição geral
Unialgal cultures of various Synurophycean species for the occurrence of trans-2,cis-6-nonadienal have been investigated.
Código de classe de armazenamento
10 - Combustible liquids
Classe de risco de água (WGK)
WGK 2
Ponto de fulgor (°F)
181.4 °F
Ponto de fulgor (°C)
83 °C
Equipamento de proteção individual
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Escolha uma das versões mais recentes:
Já possui este produto?
Encontre a documentação dos produtos que você adquiriu recentemente na biblioteca de documentos.
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
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
Nossa equipe de cientistas tem experiência em todas as áreas de pesquisa, incluindo Life Sciences, ciência de materiais, síntese química, cromatografia, química analítica e muitas outras.
Entre em contato com a assistência técnica