W376604
反,反-2,6-壬二烯醛
≥95%, stabilized, FG
别名:
(E,E)-2,6-Nonadienal
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关于此项目
线性分子式:
C2H5CH=CHCH2CH2CH=CHCHO
化学文摘社编号:
分子量:
138.21
FEMA Number:
3766
UNSPSC Code:
12164502
PubChem Substance ID:
Flavis number:
5.172
EC Number:
241-557-1
NACRES:
NA.21
MDL number:
Organoleptic:
cucumber; fresh; green; melon; citrus; vegetable
Grade:
FG, Halal, Kosher
Biological source:
synthetic
Food allergen:
no known allergens
biological source
synthetic
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 and kiwi fruit.
存储类别
10 - Combustible liquids
wgk
WGK 3
flash_point_f
188.6 °F - closed cup
flash_point_c
87 °C - closed cup
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)
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
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.
全球贸易项目编号
| 货号 | GTIN |
|---|---|
| W376604-25G-K | 04061837835742 |
| W376604-SAMPLE-K | 04061837835759 |
| W376604-100G-K | 04061837835735 |