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Merck
모든 사진(1)

문서

W337706

Sigma-Aldrich

trans-2,cis-6-Nonadienal

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

동의어(들):

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

로그인조직 및 계약 가격 보기


About This Item

Linear Formula:
C2H5CH=CHCH2CH2CH=CHCHO
CAS Number:
Molecular Weight:
138.21
FEMA Number:
3377
EC Number:
유럽평의회 번호:
659
MDL number:
UNSPSC 코드:
12164502
PubChem Substance ID:
플래비스(Flavis) 번호:
5.058
NACRES:
NA.21

생물학적 소스

synthetic

Quality Level

Grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines

규정 준수

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

분석

≥96%

포함

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.)

응용 분야

flavors and fragrances

문건

see Safety & Documentation for available documents

식품 알레르기항원

no known allergens

향수 알레르기항원

no known allergens

감각 수용성의

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

유사한 제품을 찾으십니까? 방문 제품 비교 안내

일반 설명

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

애플리케이션


  • 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

개인 보호 장비

Eyeshields, Gloves, type ABEK (EN14387) respirator filter


시험 성적서(COA)

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이 제품을 이미 가지고 계십니까?

문서 라이브러리에서 최근에 구매한 제품에 대한 문서를 찾아보세요.

문서 라이브러리 방문

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)
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)
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
Habibollah Faraji et al.
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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