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Key Documents

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:
Molecular Weight:
140.22
FEMA Number:
3213
EC Number:
Council of Europe no.:
733
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.072
NACRES:
NA.21
grade:
FG
Halal
Kosher
biological source:
synthetic
food allergen:
no known allergens

biological source

synthetic

Quality Level

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. It is also found in potato, carrot root and apricot.

Pictograms

Exclamation mark

Signal Word

Warning

Hazard Statements

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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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)
Xiaochun Zhu et al.
Chemical research in toxicology, 22(8), 1386-1397 (2009-06-23)
Autoxidation of linoleic acid (LA) enhanced by Fe(II)/ascorbate generates unsaturated hydroperoxides which undergo further oxidative evolution resulting in a mixture of electrophiles, including epoxyketooctadecenoic acid and dienones with intact C-18 chains as well as oxidative cleavage products such as 4-hydroxy-2(E)-nonenal
Identification of some volatile compounds from cucumber.
Kemp TR, et al.
Journal of Agricultural and Food Chemistry, 22(4), 717-718 (1974)
Characterization of some volatile potato components.
Buttery RG, et al.
Journal of Agricultural and Food Chemistry, 18(3), 538-539 (1970)

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