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About This Item
线性分子式:
C2H5CH=CHCH2CH2CH=CHCHO
CAS号:
分子量:
138.21
FEMA编号:
3766
EC 号:
MDL编号:
UNSPSC代码:
12164502
PubChem化学物质编号:
Flavis编号:
5.172
NACRES:
NA.21
推荐产品
生物来源
synthetic
质量水平
等级
FG
Halal
Kosher
管理合规性
EU Regulation 1334/2008 & 178/2002
方案
≥95%
包含
α-tocopherol as stabilizer
折射率
n20/D 1.471 (lit.)
沸点
57 °C/0.6 mmHg (lit.)
密度
0.875 g/mL at 25 °C (lit.)
应用
flavors and fragrances
文件
see Safety & Documentation for available documents
食品过敏原
no known allergens
性状检查
cucumber; fresh; green; melon; citrus; vegetable
储存温度
2-8°C
SMILES字符串
[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
一般描述
trans,trans-2,6-Nonadienal is an aroma aldehyde reported to be found in muskmelon and kiwi fruit.
储存分类代码
10 - Combustible liquids
WGK
WGK 3
闪点(°F)
188.6 °F - closed cup
闪点(°C)
87 °C - closed cup
其他客户在看
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)
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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