추천 제품
Quality Level
분석
95%
refractive index
n20/D 1.474 (lit.)
bp
94-95 °C/18 mmHg (lit.)
density
0.86 g/mL at 25 °C (lit.)
작용기
aldehyde
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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일반 설명
Unialgal cultures of various Synurophycean species for the occurrence of trans-2,cis-6-nonadienal have been investigated.
Storage Class Code
10 - Combustible liquids
WGK
WGK 2
Flash Point (°F)
181.4 °F
Flash Point (°C)
83 °C
개인 보호 장비
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
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
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