All Photos(1)

W337706

Sigma-Aldrich

trans-2,cis-6-Nonadienal

mixture of isomers, ≥96%, stabilized, FCC, FG

Synonym(s):
(E,Z)-2,6-Nonadienal, Violet leaf aldehyde
Linear Formula:
C2H5CH=CHCH2CH2CH=CHCHO
CAS Number:
Molecular Weight:
138.21
FEMA Number:
3377
EC Number:
Council of Europe no.:
659
MDL number:
PubChem Substance ID:
Flavis number:
5.058
NACRES:
NA.21

Quality Level

biological source

synthetic

grade

FG
Halal
Kosher

agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC

assay

≥96%

contains

α-tocopherol, synthetic as stabilizer

refractive index

n20/D 1.474 (lit.)

bp

94-95 °C/18 mmHg (lit.)

density

0.86 g/mL at 25 °C (lit.)

Documentation

see Safety & Documentation for available documents

Organoleptic

cucumber; fatty; green; vegetable; violet

application(s)

flavors and fragrances

food allergen

no known allergens

fragrance allergen

no known allergens

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

Looking for similar products? Visit Product Comparison Guide

Related Categories

General description

trans-2,cis-6-Nonadienal is the key contributor to the cucumber flavor. It is also found in mango, ripened anchovy and kelp.

Packaging

25, 100 g in poly bottle
1 kg in poly bottle

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point(F)

181.4 °F

Flash Point(C)

83 °C

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Trans-2, cis-6-nonadienal and trans-2-nonenal in cucumber fruits.
Sekiya J, et al.
Phytochemistry, 16(7), 1043-1044 (1977)
Study of flavor compounds of essential oil extracts from edible Japanese kelps.
Kajiwara T, et al.
Journal of Food Science, 53(3), 960-962 (1988)
Flavor development in the ripening of anchovy (Engraulis encrasicholus L.).
Triqui R & Reineccius GA.
Journal of Agricultural and Food Chemistry, 43(2), 453-458 (1995)
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.
Valentina Vasta et al.
Meat science, 90(2), 451-456 (2011-10-11)
This study was designed to assess whether different grazing managements affect the appearance of organic volatile compounds (VOC) in lamb fat. Forty-two lambs were divided into four groups: 9 lambs were restricted in stall and fed concentrate (S group); 12

Our team of scientists has experience in all areas of research including Life Science, Material Science, Chemical Synthesis, Chromatography, Analytical and many others.

Contact Technical Service