产品名称
反-2,顺-6-壬二烯醛, 95%
InChI key
HZYHMHHBBBSGHB-ODYTWBPASA-N
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+
SMILES string
[H]C(=O)C(\[H])=C(/[H])CC\C([H])=C(\[H])CC
assay
95%
refractive index
n20/D 1.474 (lit.)
bp
94-95 °C/18 mmHg (lit.)
density
0.86 g/mL at 25 °C (lit.)
functional group
aldehyde
Quality Level
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General description
Unialgal cultures of various Synurophycean species for the occurrence of trans-2,cis-6-nonadienal have been investigated.
存储类别
10 - Combustible liquids
wgk
WGK 2
flash_point_f
181.4 °F
flash_point_c
83 °C
ppe
Eyeshields, Gloves, type ABEK (EN14387) respirator filter
Production of the taste/odor-causing compound, trans-2, cis-6-nonadienal, within the synurophyceae.
Wee JL, et al.
Journal of Applied Phycology, 6(4), 365-369 (1994)
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
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
U Dittberner et al.
Mutation research, 335(3), 259-265 (1995-12-01)
The genotoxic effects of the 2-alkenals crotonaldehyde, 2-trans-hexenal and 2-trans-6-cis-nonadienal were studied by cytogenetic methods, analyzing frequencies of sister-chromatid-exchanges, numerical and structural chromosome aberrations and micronucleus induction in human blood lymphocytes and cells of the permanent Namalva line. Crotonaldehyde and
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
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