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2,6-nonadienal

Chemical Structure

General Material Information

Preferred name 2,6-nonadienal
Trivial Name 2,6-Nonadienal
Short Description nona-2,6-dienal
Formula C9 H14 O
CAS Number 26370-28-5
ECHA Number 247-632-5
FDA UNII Search
xLogP3-AA 2.20 (est)
NMR Predictor External link
Synonyms
  • nona-2,6-dienal
  • 2,6-nonadien-1-al
  • Leaf aldehyde violet
  • Violet-leaf aldehyde
  • 2,6-Nonadiene aldehyde

US / EU / FDA / JECFA / FEMA / Scholar / Patents

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Literature & References

nona-2,6-dienal
NIST Chemistry WebBook:Search Inchi
Canada Domestic Sub. List:26370-28-5
Pubchem (cid):11196
Pubchem (sid):135050271
Publications by PubMed
Characterization of key aroma compounds in distiller's grains from wheat as a basis for utilization in the food industry.
Off-flavour masking of secondary lipid oxidation products by pea dextrin.
Fractionation and identification of minor and aroma-active constituents in Kangra orthodox black tea.
A fishy odor episode in a north China reservoir: occurrence, origin, and possible odor causing compounds.
Simultaneous determination of ten taste and odor compounds in drinking water by solid-phase microextraction combined with gas chromatography-mass spectrometry.
Evaluation of volatiles from Ampelopsis brevipedunculata var. heterophylla using GC-olfactometry, GC-MS and GC-pulsed flame photometric detector.
Effect of storage time and heat processing on the volatile profile of Senegalese sole (Solea senegalensis Kaup, 1858) muscle.
Evaluation of the key aroma compounds in beef and pork vegetable gravies a la chef by stable isotope dilution assays and aroma recombination experiments.
Evaluation of volatiles from two subtropical strawberry cultivars using GC-olfactometry, GC-MS odor activity values, and sensory analysis.
The volatile compounds in lamb fat are affected by the time of grazing.
Volatile composition of four southern highbush blueberry cultivars and effect of growing location and harvest date.
Effect of enzyme activity and frozen storage on jalapeño pepper volatiles by selected ion flow tube-mass spectrometry.
Volatile and capsaicinoid composition of ají (Capsicum baccatum) and rocoto (Capsicum pubescens), two Andean species of chile peppers.
Determining human exposure and sensory detection of odorous compounds released during showering.
Identification and formation of volatile components responsible for the characteristic aroma of mat rush (igusa).
Identification and quantification of impact aroma compounds in 4 nonfloral Vitis vinifera varieties grapes.
Aroma evaluation of transgenic, thaumatin II-producing cucumber fruits.
Monitoring of autoxidation in LCPUFA-enriched lipid microparticles by electronic nose and SPME-GCMS.
Volatile composition of Catharanthus roseus (L.) G. Don using solid-phase microextraction and gas chromatography/mass spectrometry.
Single-drop microextraction and gas chromatography-mass spectrometry for the determination of volatile aldehydes in fresh cucumbers.
Analysis of volatile flavor compounds of sardine (Sardinops melanostica) by solid phase microextraction.
Characterization of the key aroma compounds in apricots (Prunus armeniaca) by application of the molecular sensory science concept.
A male sex pheromone in a scorpionfly.
Instrumental and sensory characterization of heat-induced odorants in aseptically packaged soy milk.
Comparison of three lychee cultivar odor profiles using gas chromatography-olfactometry and gas chromatography-sulfur detection.
Characterization and semiquantitative analysis of volatiles in seedless watermelon varieties using solid-phase microextraction.
Comparison of odor-active volatile compounds of fresh and smoked salmon.
Characterization of dried whey protein concentrate and isolate flavor.
Impact of growing environment on chickasaw blackberry (Rubus L.) aroma evaluated by gas chromatography olfactometry dilution analysis.
Characterization of the antioxidant activity of sugars and polyhydric alcohols in fish oil emulsions.
Flavor characterization of ripened cod roe by gas chromatography, sensory analysis, and electronic nose.
Inactivation of pathogenic bacteria by cucumber volatiles (E,Z)-2,6-nonadienal and (E)-2-nonenal.
Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors.
Determination of important odor-active aldehydes of wine through gas chromatography-mass spectrometry of their O-(2,3,4,5,6-pentafluorobenzyl)oximes formed directly in the solid phase extraction cartridge used for selective isolation.
Chemical and olfactometric characterization of volatile flavor compounds in a fish oil enriched milk emulsion.
Tyrosinase inhibitory activity of cucumber compounds: enzymes responsible for browning in cucumber.
Freshness assessments of Moroccan sardine (Sardina pilchardus): comparison of overall sensory changes to instrumentally determined volatiles.
Determination of stale-flavor carbonyl compounds in beer by stir bar sorptive extraction with in-situ derivatization and thermal desorption-gas chromatography-mass spectrometry.
Important aroma compounds in freshly ground wholemeal and white wheat flour-identification and quantitative changes during sourdough fermentation.
Identification of potent odorants in different green tea varieties using flavor dilution technique.
Aroma active components in aqueous kiwi fruit essence and kiwi fruit puree by GC-MS and multidimensional GC/GC-O.
Fresh cucumber flavor in refrigerated pickles: comparison of sensory and instrumental analysis.
Aroma components of cooked tail meat of American lobster (Homarus americanus).
Solid-phase microextraction (SPME) technique for measurement of generation of fresh cucumber flavor compounds.
DNA-damaging potential and glutathione depletion of 2-cyclohexene-1-one in mammalian cells, compared to food relevant 2-alkenals.
Identification of the main odor-active compounds in musts from French and Romanian hybrids by three olfactometric methods.
Characterization of Volatiles in Rambutan Fruit (Nephelium lappaceum L.).
Dynamic headspace gas chromatography/mass spectrometry characterization of volatiles produced in fish oil enriched mayonnaise during storage.
Aroma of fresh oysters Crassostrea gigas: composition and aroma notes.
Genotoxic effects of the alpha, beta-unsaturated aldehydes 2-trans-butenal, 2-trans-hexenal and 2-trans, 6-cis-nonadienal.
The influence of glutathione and detoxifying enzymes on DNA damage induced by 2-alkenals in primary rat hepatocytes and human lymphoblastoid cells.
Mutagenicity of beta-alkyl substituted acrolein congeners in the Salmonella typhimurium strain TA100 and genotoxicity testing in the SOS chromotest.

Other Information

(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
HMDB (The Human Metabolome Database):Search
Export Tariff Code:2912.19.9000
Typical G.C.
VCF-Online:VCF Volatile Compounds in Food
ChemSpider:View

PhysChem Properties

Material listed in food chemical codex No
Molecular weight 138.20977783203
Specific gravity @ 25 °C
Pounds per Gallon 7.156 to 7.239
Refractive Index 1.47 to 1.475 @ 20 °C
Boiling Point 200 to 202°C @ 760 mm Hg
Acid Value 5 max KOH/g
Vapor Pressure 0.28 mmHg @ 25 °C
Flash Point TCC Value 84.44 °C TCC
logP (o/w) 2.799 est
Solubility
alcohol Yes
water, 318.8 mg/L @ 25 °C (est) Yes
water No

Organoleptic Properties

Odor Type: Green
cucumber, violet leaf, green
Odor strength high , recommend smelling in a 1.00 % solution or less
Substantivity > 240 hour(s) at 100.00 %
General comment At 1.00 % in dipropylene glycol. cucumber violet leaf green
Powerful and diffusive. Adds green, leafy, watery, floral notes to all odor types. A powerful cucumber and violet leaf odor in dilution with a hint of melon

Occurrences

Potential Uses

Applications
Odor purposes Apple, Cherry, Cranberry, Cucumber, Flower shop, Green, Guava, Huckleberry, Mango, Melon, Pear, Violet
Flavoring purposes Pepper bell pepper, Tea, Tropical
Other purposes Leaf, Natural, Trassi

Safety Information

Safety information

Preferred SDS: View
European information :
Most important hazard(s):
Xi - Irritant
R 38 - Irritating to skin.
S 02 - Keep out of the reach of children.
S 24/25 - Avoid contact with skin and eyes.
S 26 - In case of contact with eyes, rinse immediately with plenty of water and seek medical advice.
S 37/39 - Wear suitable gloves and eye/face protection.
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Pictogram
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined

Safety in use information

Category:
flavor and fragrance agents
RIFM Fragrance Material Safety Assessment: Search
IFRA Code of Practice Notification of the 49th Amendment to the IFRA Code of Practice
Recommendation for 2,6-nonadienal usage levels up to:
0.5000 % in the fragrance concentrate.
Recommendation for 2,6-nonadienal flavor usage levels up to:
1.0000 ppm in the finished product.

Safety references

EPI System: View
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :11196
National Institute of Allergy and Infectious Diseases:Data
WGK Germany:2
nona-2,6-dienal
Chemidplus:0026370285