W376604
反,反-2,6-壬二烯醛
≥95%, stabilized, FG
别名:
(E,E)-2,6-Nonadienal
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关于此项目
线性分子式:
C2H5CH=CHCH2CH2CH=CHCHO
化学文摘社编号:
分子量:
138.21
FEMA Number:
3766
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.172
EC Number:
241-557-1
NACRES:
NA.21
MDL number:
Organoleptic:
cucumber; fresh; green; melon; citrus; vegetable
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens
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
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
General description
trans,trans-2,6-Nonadienal is an aroma aldehyde reported to be found in muskmelon and kiwi fruit.
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
188.6 °F - closed cup
flash_point_c
87 °C - closed cup
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)
Pinar Omür-Ozbek et al.
Environmental science & technology, 45(2), 468-473 (2010-12-15)
Modeling of human exposure to aqueous algal odorants geosmin (earthy), 2-methylisoborneol (musty), and (trans,cis)-2,6-nonadienal (cucumber, fishy), and the solvent trichloroethylene (sweet chemical), was investigated to improve the understanding of water-air transfer by including humans as sensors to detect contaminants. A
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
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W376604-SAMPLE-K | 04061837835759 |
| W376604-25G-K | 04061837835742 |
| W376604-100G-K | 04061837835735 |