W278009
反-2,顺-6-壬二烯醇
≥95%, stabilized, FCC, FG
别名:
(E,Z)-2,6-nonadien-1-ol, (E,Z)-cucumber alcohol, (E,Z)-violet leaf alcohol
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关于此项目
线性分子式:
CH3CH2CH=CHCH2CH2CH=CHCH2OH
化学文摘社编号:
分子量:
140.22
FEMA Number:
2780
Council of Europe no.:
589
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
2.231
EC Number:
248-816-8
NACRES:
NA.21
MDL number:
Organoleptic:
cucumber; green; leafy; violet
Grade:
FG, Fragrance grade, Halal, Kosher
Biological source:
synthetic
Agency:
follows IFRA guidelines
Food allergen:
no known allergens
SMILES string
[H]\C(CC)=C(/[H])CC\C([H])=C(/[H])CO
InChI
1S/C9H16O/c1-2-3-4-5-6-7-8-9-10/h3-4,7-8,10H,2,5-6,9H2,1H3/b4-3-,8-7+
InChI key
AMXYRHBJZOVHOL-ODYTWBPASA-N
biological source
synthetic
grade
FG, Fragrance grade, Halal, Kosher
agency
follows IFRA guidelines
reg. compliance
EU Regulation 1223/2009, EU Regulation 1334/2008 & 178/2002, FCC
assay
≥95%
may contain
~0.10% alpha-tocopherol, synthetic as stabilizer
composition
contains IFRA and EU1223/2009 restricted Benzyl Alcohol
refractive index
n20/D 1.468 (lit.)
bp
96-100 °C (lit.)
density
0.873 g/mL at 25 °C (lit.)
application(s)
flavors and fragrances
documentation
see Safety & Documentation for available documents
food allergen
no known allergens
fragrance allergen
benzyl alcohol
organoleptic
cucumber; green; leafy; violet
General description
trans-2,cis-6-nonadien-1-ol has been identified in the volatile fractions of fresh-cut honeydews and melons.
Characteristics of fresh-cut honeydew (Cucumis xmelo L.) available to processors in winter and summer and its quality maintenance by modified atmosphere packaging.
Bai J, et al.
Postharvest biology and technology, 28(3), 349-359 (2003)
Metabolomics in melon: a new opportunity for aroma analysis.
Allwood JW, et al.
Phytochemistry, 99, 61-72 (2014)
Ping Yang et al.
Journal of agricultural and food chemistry, 67(28), 7926-7934 (2019-06-30)
Black garlic is a new garlic product produced through fermentation of fresh garlic and is very popular in Asia countries due to its health benefits. Its key aroma-active compounds were characterized by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), gas chromatography-time-of-flight mass spectrometry
Xiao Yang et al.
Foods (Basel, Switzerland), 9(2) (2020-02-26)
Thermally treated watermelon juice (TW) presents a strong unpleasant smell, resulting in poor consumer acceptance. It is necessary to identify the key off-flavor compounds in TW. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS)
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