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Key Documents

W337706

Sigma-Aldrich

trans-2,cis-6-Nonadienal

mixture of isomers, ≥96%, stabilized, FCC, FG

Synonym(s):

(E,Z)-2,6-Nonadienal, Violet leaf aldehyde

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About This Item

Linear Formula:
C2H5CH=CHCH2CH2CH=CHCHO
CAS Number:
Molecular Weight:
138.21
FEMA Number:
3377
EC Number:
Council of Europe no.:
659
MDL number:
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.058
NACRES:
NA.21

biological source

synthetic

Quality Level

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines

reg. compliance

EU Regulation 1223/2009
EU Regulation 1334/2008 & 178/2002
FCC

Assay

≥96%

contains

α-tocopherol, synthetic as stabilizer

refractive index

n20/D 1.474 (lit.)

bp

94-95 °C/18 mmHg (lit.)

density

0.86 g/mL at 25 °C (lit.)

application(s)

flavors and fragrances

Documentation

see Safety & Documentation for available documents

food allergen

no known allergens

fragrance allergen

no known allergens

Organoleptic

cucumber; fatty; green; vegetable; violet

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

trans-2,cis-6-Nonadienal is the key contributor to the cucumber flavor. It is also found in mango, ripened anchovy and kelp.

Application


  • Induction of a wide range of C(2-12) aldehydes and C(7-12) acyloins in the kidney of Wistar rats after treatment with a renal carcinogen, ferric nitrilotriacetate.: Toyokuni et al. explore the biochemical impact of ferric nitrilotriacetate, a renal carcinogen, on the generation of various aldehydes including trans-2,cis-6-Nonadienal in the kidneys of Wistar rats. This research highlights the role of oxidative stress and lipid peroxidation in renal carcinogenesis (Toyokuni et al., 1997).

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)

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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Study of flavor compounds of essential oil extracts from edible Japanese kelps.
Kajiwara T, et al.
Journal of Food Science, 53(3), 960-962 (1988)
Trans-2, cis-6-nonadienal and trans-2-nonenal in cucumber fruits.
Sekiya J, et al.
Phytochemistry, 16(7), 1043-1044 (1977)
Flavor development in the ripening of anchovy (Engraulis encrasicholus L.).
Triqui R & Reineccius GA.
Journal of Agricultural and Food Chemistry, 43(2), 453-458 (1995)
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
Pinar Omür-Ozbek et al.
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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