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Merck
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Documenti

294675

Sigma-Aldrich

trans-2,cis-6-Nonadienal

95%

Sinonimo/i:

Violet leaf aldehyde

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About This Item

Formula condensata:
C2H5CH=CHCH2CH2CH=CHCHO
Numero CAS:
557-48-2
Peso molecolare:
138.21
Numero CE:
209-178-6
Numero MDL:
MFCD00007009
Codice UNSPSC:
12352100
ID PubChem:
24857729
NACRES:
NA.22

Saggio

95%

Indice di rifrazione

n20/D 1.474 (lit.)

P. eboll.

94-95 °C/18 mmHg (lit.)

Densità

0.86 g/mL at 25 °C (lit.)

Stringa SMILE

[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+
HZYHMHHBBBSGHB-ODYTWBPASA-N

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Categorie correlate

Descrizione generale

Unialgal cultures of various Synurophycean species for the occurrence of trans-2,cis-6-nonadienal have been investigated.

Codice della classe di stoccaggio

10 - Combustible liquids

Classe di pericolosità dell'acqua (WGK)

WGK 2

Punto d’infiammabilità (°F)

181.4 °F

Punto d’infiammabilità (°C)

83 °C

Dispositivi di protezione individuale

Eyeshields, Gloves, type ABEK (EN14387) respirator filter

Certificati d'analisi (COA)

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Production of the taste/odor-causing compound, trans-2, cis-6-nonadienal, within the synurophyceae.
Wee JL, et al.
Journal of Applied Phycology, 6(4), 365-369 (1994)
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
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
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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