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W376604

Sigma-Aldrich

trans,trans-2,6-Nonadienal

≥95%, stabilized, FG

Synonym(s):

(E,E)-2,6-Nonadienal

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About This Item

Linear Formula:
C2H5CH=CHCH2CH2CH=CHCHO
CAS Number:
Molecular Weight:
138.21
FEMA Number:
3766
EC Number:
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.172
NACRES:
NA.21

biological source

synthetic

Quality Level

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.

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

188.6 °F - closed cup

Flash Point(C)

87 °C - closed cup


Certificates of Analysis (COA)

Search for Certificates of Analysis (COA) by entering the products Lot/Batch Number. Lot and Batch Numbers can be found on a product’s label following the words ‘Lot’ or ‘Batch’.

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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
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María J Jordán et al.
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Gas chromatography-mass spectrometry (GC-MS) and multidimensional gas chromatography olfactometry (GC/GC-O) were utilized to study the aroma profile and the aroma active components of commercial kiwi essence and the initial fresh fruit puree. Totals of 29 and 33 components were identified

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