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W278009

Sigma-Aldrich

trans-2,cis-6-Nonadien-1-ol

≥95%, stabilized, FCC, FG

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Synonym(s):
(E,Z)-2,6-nonadien-1-ol, (E,Z)-cucumber alcohol, (E,Z)-violet leaf alcohol
Linear Formula:
CH3CH2CH=CHCH2CH2CH=CHCH2OH
CAS Number:
28069-72-9
Molecular Weight:
140.22
FEMA Number:
2780
EC Number:
248-816-8
Council of Europe no.:
589
MDL number:
MFCD00014055
UNSPSC Code:
12164502
PubChem Substance ID:
24901322
Flavis number:
2.231
NACRES:
NA.21

biological source

synthetic

Quality Level

400

grade

FG
Fragrance grade
Halal
Kosher

Agency

follows IFRA guidelines

reg. compliance

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

Assay

≥95%

may contain

~0.10% alpha-tocopherol, synthetic as stabilizer

composition

contains IFRA and EU1223/2009 restricted Benzyl Alcohol

refractive index

n20/D 1.468 (lit.)

bp

96-100 °C (lit.)

density

0.873 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

benzyl alcohol

Organoleptic

cucumber; green; leafy; violet

SMILES string

[H]\C(CC)=C(/[H])CC\C([H])=C(/[H])CO

InChI

1S/C9H16O/c1-2-3-4-5-6-7-8-9-10/h3-4,7-8,10H,2,5-6,9H2,1H3/b4-3-,8-7+

InChI key

AMXYRHBJZOVHOL-ODYTWBPASA-N

Related Categories

General description

trans-2,cis-6-nonadien-1-ol has been identified in the volatile fractions of fresh-cut honeydews and melons.

Pictograms

Exclamation mark
GHS07

Signal Word

Warning

Hazard Statements

H315

Hazard Classifications

Skin Irrit. 2

WGK

WGK 2

Flash Point(F)

closed cup

Flash Point(C)

closed cup

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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Characteristics of fresh-cut honeydew (Cucumis xmelo L.) available to processors in winter and summer and its quality maintenance by modified atmosphere packaging.
Bai J, et al.
Postharvest biology and technology, 28(3), 349-359 (2003)
Metabolomics in melon: a new opportunity for aroma analysis.
Allwood JW, et al.
Phytochemistry, 99, 61-72 (2014)
Ping Yang et al.
Journal of agricultural and food chemistry, 67(28), 7926-7934 (2019-06-30)
Black garlic is a new garlic product produced through fermentation of fresh garlic and is very popular in Asia countries due to its health benefits. Its key aroma-active compounds were characterized by gas chromatography-olfactometry-mass spectrometry (GC-O-MS), gas chromatography-time-of-flight mass spectrometry
Xiao Yang et al.
Foods (Basel, Switzerland), 9(2) (2020-02-26)
Thermally treated watermelon juice (TW) presents a strong unpleasant smell, resulting in poor consumer acceptance. It is necessary to identify the key off-flavor compounds in TW. Solid-phase microextraction (SPME) and solvent-assisted flavor evaporation (SAFE) coupled with gas chromatography-olfactometry-mass spectrometry (GC-O-MS)

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