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294675

trans-2,cis-6-Nonadienal

Name: <I>trans</I>-2,<I>cis</I>-6-Nonadienal
Brand: ALDRICH

95%

Synonym(s):

Violet leaf aldehyde

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About This Item

Linear Formula:

C₂H₅CH=CHCH₂CH₂CH=CHCHO

CAS Number:

557-48-2

Molecular Weight:

138.21

NACRES:

NA.22

PubChem Substance ID:

24857729

UNSPSC Code:

12352100

EC Number:

209-178-6

MDL number:

MFCD00007009

Assay:

95%

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Properties

Quality Level

100

assay

95%

refractive index

n20/D 1.474 (lit.)

bp

94-95 °C/18 mmHg (lit.)

density

0.86 g/mL at 25 °C (lit.)

functional group

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

Description

General description

Unialgal cultures of various Synurophycean species for the occurrence of trans-2,cis-6-nonadienal have been investigated.

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wgk

WGK 2

Storage Class

10 - Combustible liquids

flash_point_f

181.4 °F

flash_point_c

83 °C

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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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)

Fresh cucumber flavor in refrigerated pickles: comparison of sensory and instrumental analysis.

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

Evaluation of the key aroma compounds in beef and pork vegetable gravies a la chef by stable isotope dilution assays and aroma recombination experiments.

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.

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Global Trade Item Number

SKU	GTIN
294675-1G	04061826601389
294675-5G	04061826601396