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W321303

Sigma-Aldrich

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
EC Number:
242-609-6
Council of Europe no.:
733
MDL number:
MFCD00007012
UNSPSC Code:
12164502
PubChem Substance ID:
24901557
Flavis number:
5.072
NACRES:
NA.21
grade:
FG
Halal
Kosher
biological source:
synthetic
food allergen:
no known allergens

biological source

synthetic

Quality Level

400

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

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

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General description

trans-2-Nonenal is the characteristic volatile flavor compound of cucumber.[1][2] It is also found in potato[3], carrot root[4] and apricot.[5]

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H315,H319,H335

Hazard Classifications

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

Target Organs

Respiratory system

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point(F)

183.2 °F - closed cup

Flash Point(C)

84 °C - closed cup

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

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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)
Giovanna Cenini et al.
Biochimica et biophysica acta, 1822(2), 130-138 (2011-10-20)
Down syndrome (DS) is the most common genetic cause of intellectual disability in children, and the number of adults with DS reaching old age is increasing. By the age of 40 years, virtually all people with DS have sufficient neuropathology
Ki Mo Kim et al.
Experimental cell research, 318(2), 152-159 (2011-11-01)
Chronic high glucose levels lead to the formation of advanced glycation end-products (AGEs) as well as AGE precursors, such as methylglyoxal (MG) and glyoxal, via non-enzymatic glycation reactions in patients with diabetic mellitus. Glyoxalase 1 (GLO-1) detoxifies reactive dicarbonyls that
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