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Merck
CN

W321303

trans-2-Nonenal

≥95%, FG

Synonym(s):

(E)-2-Nonenal

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About This Item

Linear Formula:
CH3(CH2)5CH=CHCHO
CAS Number:
18829-56-6
Molecular Weight:
140.22
FEMA Number:
3213
Council of Europe no.:
733
UNSPSC Code:
12164502
PubChem Substance ID:
24901557
Flavis number:
5.072
EC Number:
242-609-6
NACRES:
NA.21
MDL number:
MFCD00007012
Organoleptic:
fatty; citrus
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens

Key Documents

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SMILES string

[H]C(=O)C(\[H])=C(/[H])CCCCCC

InChI

1S/C9H16O/c1-2-3-4-5-6-7-8-9-10/h7-9H,2-6H2,1H3/b8-7+

InChI key

BSAIUMLZVGUGKX-BQYQJAHWSA-N

biological source

synthetic

grade

FG, Halal, Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002

vapor density

>1 (vs air)

assay

≥95%

refractive index

n20/D 1.453 (lit.)

bp

88-90 °C/12 mmHg (lit.)

density

0.846 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

fatty; citrus

Quality Level

400

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General description

trans-2-Nonenal is the characteristic volatile flavor compound of cucumber. It is also found in potato, carrot root and apricot.

pictograms

Exclamation mark
GHS07

signalword

Warning

Hazard Classifications

Eye Irrit. 2 - Skin Irrit. 2 - STOT SE 3

target_organs

Respiratory system

Storage Class

10 - Combustible liquids

wgk

WGK 2

flash_point_f

183.2 °F - closed cup

flash_point_c

84 °C - closed cup

ppe

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

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Certificates of Analysis (COA)

Lot/Batch Number
MKCH5606
MKCH3094
MKCD3606
MKCB6344
MKBS9794V

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The formation of cis-3-nonenal, trans-2-nonenal and hexanal from linoleic acid hydroperoxide isomers by a hydroperoxide cleavage enzyme system in cucumber (Cucumis sativus) fruits.
Galliard T, et al.
Zeitschrift fur Lebensmittel-Untersuchung Und -Forschung, 441(2), 181-192 (1976)
Inactivation of pathogenic bacteria by cucumber volatiles (E, Z)-2, 6-nonadienal and (E)-2-nonenal.
Cho MJ, et al.
Journal of Food Protection, 67(5), 1014-1016 (2004)
Identification of some volatile compounds from cucumber.
Kemp TR, et al.
Journal of Agricultural and Food Chemistry, 22(4), 717-718 (1974)
Characterization of some volatile potato components.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 18(3), 538-539 (1970)
M Spite et al.
British journal of pharmacology, 158(4), 1062-1073 (2009-05-09)
Inflammation is associated with oxidative stress and local generation of lipid peroxidation-derived aldehydes, such as 4-hydroxy-trans-2-nonenal (HNE). In most tissues, HNE is readily conjugated with glutathione and presently it is unknown whether glutathionyl-HNE (GS-HNE) plays a functional role in inflammation.
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