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294675

Sigma-Aldrich

trans-2,cis-6-Nonadienal

95%

Synonym(s):

Violet leaf aldehyde

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About This Item

Linear Formula:
C2H5CH=CHCH2CH2CH=CHCHO
CAS Number:
557-48-2
Molecular Weight:
138.21
EC Number:
209-178-6
MDL number:
MFCD00007009
UNSPSC Code:
12352100
PubChem Substance ID:
24857729
NACRES:
NA.22

Quality Level

100

Assay

95%

refractive index

n20/D 1.474 (lit.)

bp

94-95 °C/18 mmHg (lit.)

density

0.86 g/mL at 25 °C (lit.)

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-ODYTWBPASA-N

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General description

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

Storage Class Code

10 - Combustible liquids

WGK

WGK 2

Flash Point(F)

181.4 °F

Flash Point(C)

83 °C

Personal Protective Equipment

dust mask type N95 (US), Eyeshields, Gloves

Certificates of Analysis (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)
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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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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.
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This study was designed to assess whether different grazing managements affect the appearance of organic volatile compounds (VOC) in lamb fat. Forty-two lambs were divided into four groups: 9 lambs were restricted in stall and fed concentrate (S group); 12
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