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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:
17587-33-6
Molecular Weight:
138.21
FEMA Number:
3766
EC Number:
241-557-1
MDL number:
MFCD00209523
UNSPSC Code:
12164502
PubChem Substance ID:
24901877
Flavis number:
5.172
NACRES:
NA.21
Organoleptic:
cucumber; fresh; green; melon; citrus; vegetable
grade:
FG
Halal
Kosher
biological source:
synthetic
food allergen:
no known allergens
Pricing and availability is not currently available.

biological source

synthetic

Quality Level

400

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[1] and kiwi fruit.[2]

Storage Class Code

10 - Combustible liquids

WGK

WGK 3

Flash Point(F)

188.6 °F - closed cup

Flash Point(C)

87 °C - closed cup

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Certificates of Analysis (COA)

Lot/Batch Number
SHBR9444
SHBR6884
SHBR1261
SHBR0314
SHBP9769

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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)
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.
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
Cheryl Palma-Harris et al.
Journal of agricultural and food chemistry, 50(17), 4875-4877 (2002-08-09)
The ability of nonacidified, refrigerated pickled cucumbers to produce the fresh cucumber flavor impact compounds (E,Z)-2,6-nonadienal and (E)-2-nonenal declined during storage. Production of these compounds decreased as the pH of refrigerated cucumbers was reduced. Despite the fact that the concentrations
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