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Documentos Principais

W376604

Sigma-Aldrich

trans,trans-2,6-Nonadienal

≥95%, stabilized, FG

Sinônimo(s):

(E,E)-2,6-Nonadienal

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About This Item

Fórmula linear:
C2H5CH=CHCH2CH2CH=CHCHO
Número CAS:
Peso molecular:
138.21
Número FEMA:
3766
Número CE:
Número MDL:
Código UNSPSC:
12164502
ID de substância PubChem:
Número de Flavis:
5.172
NACRES:
NA.21

fonte biológica

synthetic

Nível de qualidade

grau

FG
Halal
Kosher

conformidade reg.

EU Regulation 1334/2008 & 178/2002

Ensaio

≥95%

contém

α-tocopherol as stabilizer

índice de refração

n20/D 1.471 (lit.)

p.e.

57 °C/0.6 mmHg (lit.)

densidade

0.875 g/mL at 25 °C (lit.)

aplicação(ões)

flavors and fragrances

Documentação

see Safety & Documentation for available documents

alérgeno alimentar

no known allergens

Organoléptico

cucumber; fresh; green; melon; citrus; vegetable

temperatura de armazenamento

2-8°C

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-DYWGDJMRSA-N

Categorias relacionadas

Descrição geral

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

Código de classe de armazenamento

10 - Combustible liquids

Classe de risco de água (WGK)

WGK 3

Ponto de fulgor (°F)

188.6 °F - closed cup

Ponto de fulgor (°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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