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
Halal
Kosher
Biological source:
synthetic
Food allergen:
no known allergens
产品名称
反,反-2,6-壬二烯醛, ≥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
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)
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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