trans,cis-2,6-Nonadienal
Appearance
![]() | |
Names | |
---|---|
Preferred IUPAC name
(2E,6Z)-Nona-2,6-dienal | |
Other names
(E,Z)-2,6-Nonadienal
Violet leaf aldehyde Cucumber aldehyde | |
Identifiers | |
3D model (JSmol)
|
|
ChEBI | |
ChemSpider | |
ECHA InfoCard | 100.008.345 |
PubChem CID
|
|
UNII | |
CompTox Dashboard (EPA)
|
|
| |
| |
Properties | |
C9H14O | |
Molar mass | 138.210 g·mol−1 |
Appearance | Colorless oil |
Hazards | |
GHS labelling: | |
![]() | |
Warning | |
H315, H317 | |
P261, P264, P272, P280, P302+P352, P321, P332+P313, P333+P313, P362, P363, P501 | |
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|
trans,cis-2,6-Nonadienal is an organic compound that is classified as a doubly unsaturated derivative of nonanal. The molecule consists of a
Biosynthesis
[edit]Isotopic labeling has indicated that nonadienal is formed from
See also
[edit]- 2-Nonenal - another potent odorant in cucumber
References
[edit]- ^ Kula, Jozef; Sadowska, Halina (1993). "Unsaturated aliphatic C9-aldehydes as natural flavorants: (E,Z)-2,6-nonadienal". Perfumer & Flavorist. 18: 23–25.
- ^ Schieberle, P.; Ofner, S.; Grosch, W. (January 1990). "Evaluation of Potent Odorants in Cucumbers (Cucumis sativus) and Muskmelons (Cucumis melo) by Aroma Extract Dilution Analysis". Journal of Food Science. 55 (1): 193–195. doi:10.1111/j.1365-2621.1990.tb06050.x.
- ^ Cho, In Hee; Peterson, Devin G. (2010). "Chemistry of Bread Aroma: A Review". Food Science and Biotechnology. 19: 575–582. doi:10.1007/s10068-013-0240-4.
- ^ Grosch, Werner; Schwarz, Jorg M. (May 1971). "Linoleic and linolenic acid as precursors of the cucumber flavor". Lipids. 6 (5): 351–352. doi:10.1007/BF02531828. S2CID 38868077.