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Merck
CN

W376604

trans,trans-2,6-Nonadienal

≥95%, stabilized, FG

Synonym(s):

(E,E)-2,6-Nonadienal

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About This Item

Linear Formula:
C2H5CH=CHCH2CH2CH=CHCHO
CAS Number:
17587-33-6
Molecular Weight:
138.21
FEMA Number:
3766
UNSPSC Code:
12164502
PubChem Substance ID:
24901877
Flavis number:
5.172
EC Number:
241-557-1
NACRES:
NA.21
MDL number:
MFCD00209523
Organoleptic:
cucumber; fresh; green; melon; citrus; vegetable
Grade:
FG
Halal
Kosher
Biological source:
synthetic
Food allergen:
no known allergens

Key Documents

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Product Name

trans,trans-2,6-Nonadienal, ≥95%, stabilized, FG

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-DYWGDJMRSA-N

biological source

synthetic

grade

FG
Halal
Kosher

reg. compliance

EU Regulation 1334/2008 & 178/2002

assay

≥95%

contains

α-tocopherol as stabilizer

refractive index

n20/D 1.471 (lit.)

bp

57 °C/0.6 mmHg (lit.)

density

0.875 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

documentation

see Safety & Documentation for available documents

food allergen

no known allergens

organoleptic

cucumber; fresh; green; melon; citrus; vegetable

storage temp.

2-8°C

Quality Level

300
400

Related Categories

General description

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

Storage Class

10 - Combustible liquids

wgk

WGK 3

flash_point_f

188.6 °F - closed cup

flash_point_c

87 °C - closed cup

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Certificates of Analysis (COA)

Lot/Batch Number
SHBT4674
SHBS7399
SHBR9444
SHBR6884
SHBR1261

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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)
U Dittberner et al.
Mutation research, 335(3), 259-265 (1995-12-01)
The genotoxic effects of the 2-alkenals crotonaldehyde, 2-trans-hexenal and 2-trans-6-cis-nonadienal were studied by cytogenetic methods, analyzing frequencies of sister-chromatid-exchanges, numerical and structural chromosome aberrations and micronucleus induction in human blood lymphocytes and cells of the permanent Namalva line. Crotonaldehyde and
Michael Czerny et al.
Journal of agricultural and food chemistry, 50(23), 6835-6840 (2002-10-31)
An investigation on the odor-active compounds of wholemeal (WWF) and white wheat flour (WF 550) by aroma extract dilution analysis (AEDA) and by quantitative studies using stable isotope dilution assays (SIDA) revealed a significant number of odor-active compounds, such as
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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